Of course. Here is a classic Prime Rib recipe, also known as Standing Rib Roast. This method uses a reverse-sear technique (low and slow roasting followed by a high-heat blast) for a perfectly even, juicy, pink center and a magnificent, savory crust.
This is the ultimate centerpiece for a holiday meal.
The Golden Rules for Perfect Prime Rib:
- Buy a Quality Roast: Look for “prime” grade if possible, but “choice” grade can also be excellent. Allow for one rib (or about 1 lb / 450g) per person.
- Bring to Room Temp: Take the roast out of the fridge 3-4 hours before cooking. A cold roast will cook unevenly.
- Cook to Temperature, Not Time: An instant-read thermometer is non-negotiable. Oven times are estimates; internal temperature is everything.
- Rest is Mandatory: Resting allows the juices to redistribute. Do not skip this.
Classic Reverse-Sear Prime Rib Recipe
Ingredients:
· 1 standing rib roast (3 to 7 ribs, 6 to 16 lbs)
· For the Herb Paste:
· ¼ cup (½ stick) unsalted butter, softened (or olive oil)
· 4-6 cloves garlic, minced
· 2 tbsp fresh rosemary, finely chopped
· 2 tbsp fresh thyme leaves, finely chopped
· 1 tbsp kosher salt (or 2 tsp table salt)
· 1 tbsp freshly cracked black pepper
Instructions:
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