Are you dreaming of a succulent, melt-in-your-mouth prime rib roast but intimidated by the process? Forget the complicated techniques! This closed oven prime rib recipe delivers restaurant-quality results with surprisingly simple steps. It's a delicious dish perfect for special occasions or a truly impressive Sunday dinner. Get ready to elevate your homemade cooking game with this easy recipe – your guests will be raving! This healthy meal is quicker than you think, making it an ideal choice for quick dinner ideas.
Ingredients:
- 3-4 lb boneless prime rib roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic, smashed
- 1 cup beef broth
Instructions:
Getting Started: Preparing the Prime Rib
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Pat it dry: Begin by removing your prime rib from the refrigerator about an hour before cooking to allow it to come to room temperature. This ensures even cooking. Pat the roast completely dry with paper towels. This is crucial for a good sear.
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Season generously: Rub the olive oil all over the prime rib. Then, generously season with kosher salt and freshly ground black pepper. Don't be shy with the salt!
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Herb & Garlic Infusion: Tuck the rosemary and thyme sprigs and smashed garlic cloves under the roast and around it.
Roasting the Prime Rib:
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Sear (Optional but Recommended): For an extra delicious crust, you can sear the prime rib in a hot skillet before roasting. Sear all sides for about 2-3 minutes per side over medium-high heat.
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Into the oven: Place the seasoned prime rib in a roasting pan. Pour the beef broth into the bottom of the pan.
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Low and Slow: Roast in a preheated oven at 325°F (160°C). Use a meat thermometer to check for doneness. Here's a guide:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+)
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Rest is Key: Once the prime rib reaches your desired temperature, remove it from the oven and let it rest, loosely tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Serving Suggestions:
Carve the prime rib against the grain into thin slices. Serve with your favorite sides – mashed potatoes, roasted vegetables, or a simple salad are all excellent choices. The pan drippings can be used to make a delicious gravy.
Tips for Success:
- Use a meat thermometer: This is the most important tip for perfectly cooked prime rib. Don't rely on cooking time alone.
- Don't overcook: Overcooked prime rib will be dry and tough. Aim for medium-rare or medium for the best results.
- Let it rest: Allowing the roast to rest is crucial for a juicy and tender outcome.
Variations:
- Add other herbs: Experiment with different herbs like sage, oregano, or parsley.
- Use a different type of broth: Chicken broth or red wine can be substituted for beef broth.
- Make a crust: Before searing, you can coat the prime rib in a mixture of Dijon mustard and coarse ground pepper for an extra flavorful crust.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the roast and the number of servings. For a more precise nutritional analysis, use a nutrition calculator based on your specific ingredients and serving size. Prime rib is a good source of protein and iron.
This easy recipe for closed oven prime rib is a guaranteed crowd-pleaser. It's a beautiful centerpiece for any meal and a testament to the deliciousness of simple, well-executed cooking. Enjoy!