Description
This prime rib recipe is incredibly juicy and flavorful. Not only that but it’s extremely easy to make and nearly impossible to mess up. Coated in a tangy, garlic & herb compound butter that creates a delicious crust and cooked entirely in the oven, this recipe will be your new holiday favorite.
Ingredient measurements for this recipe work well for a 4 lbs. to 7 lbs. roast but the technique will work for whatever size roast you have. Just increase the amount of compound butter if you have a larger piece of meat.
Ingredients
Prime Rib
Compound Butter
1/2 cup softened unsalted butter (1 stick)
¼ cup favorite dijon mustard (I like a combination between traditional and seeded)
2 Tbs Olive Oil
8 Cloves Minced Garlic
4 sprigs of rosemary minced
6 springs of thyme minced
1 Tbs Salt
1 tsp cracked black pepper
Directions
1. Remove Roast from Fridge at least 1 hour before cooking. This will ensure it has fully come to room temperature and allow for even cooking
2. Preheat the oven to 500 degrees F. Place a rack or stand on a baking tray that will fit the roast
3. Mix together all the ingredients of the compound butter in a small bowl. Spread the compound all over the roast (top, sides, and some on the bottom too)
4. Place the roast on the tray/stand and pour in water to the bottom of the tray until it is ½ in up. You can add additional thyme and rosemary to the bottom of the pan if you choose.
5. Place the roast in the oven and cook 5 minutes per lbs. (for my 5 lbs. roast this was 25 minutes). This will create a rare/medium-rare roast. If you like your meat more well done, cook for an additional 2 minutes per lbs.
6. After the set cook time above, turn off the oven but DO NOT OPEN THE DOOR!!! Allow the roast to sit in the warm oven for an additional 2 hours. During these 2 hours – do not open the oven door! I suggest taping the door shut to ensure no one tried to open it – because it will smell delicious!
7. After 2 hours, take the roast out of the oven & serve!
You can use the leftover juices in the bottom of the pan to make gravy or save them for soup. I enjoy serving my roast with a warm peppercorn cream sauce or a chilled horseradish cream sauce.
