Prime Rib
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Prep Time
40m
Cook Time
2h
Total Time
2h 40m
This succulent prime rib recipe features a tender, 5-pound boneless ribeye roast seasoned with a savory blend of salt, butter, garlic, rosemary, thyme, and pepper. Slow-roasted to perfection and served with a rich beef stock gravy, this dish is sure to impress at any special occasion or holiday dinner.
Ingredients
Servings:
10
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Place the roast in a roasting pan.
2
Coat the prime rib with salt, and let it rest for at least 30 minutes. Make sure the roast is at room temperature before transferring it to the oven.
3
Preheat the oven to 500°F.
4
In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
5
Spread the butter mixture evenly over the ribeye roast.
6
Bake for 25 minutes.
7
Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour. (Use a meat thermometer that has an external wire probe that allows you to see the temperature of the meat throughout the cooking process.)
8
Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
9
To make the gravy, heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
10
Remove from the heat and strain out any clumps.
11
Slice the prime rib and serve with gravy.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories2,055kcal102%
-
Fat177g8%
-
Saturated Fat89g4%
-
Carbohydrates11g0%
-
Fiber0g0%
-
Sugar0g0%
-
Protein78g3%
-
Cholesterol525mg26%
-
Sodium480mg24%
Percent Daily Values are based on a 2,000 calorie diet.