The Tatted Home Chef
Oven Roasted Prime Rib
Prime rib is my favorite cut of meat and always my go to for holiday meals.
Note that just because you are ordering a "prime" rib, it doesn't mean that you are getting USDA Prime. Most "prime rib" we get from the store are actually USDA Choice quality. So keep an eye out for the label.
If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which will cost more per pound but it will be worth it!
Prime Rib (Rib Roast) Choice or Prime Grade
2 Sticks of butter softened
3-4 Garlic cloves
Horseradish mustard (Optional, added flavor, it won't be spicy or taste like mustard)
Salt and pepper
Let the prime rib stand at room temperature for 45 to 60 minutes
Preheat oven to 400 degrees
Place the meat in a oven safe pan or roasting pan (I like cast iron pan) fat side up
Season with salt and pepper
In a bowl mix the soften butter with horseradish mustard, crushed garlic, spread all over the fatty side of the prime rib and ends
Add rosemary and thyme sprigs on top of the prime rib
Place in the oven for 30 minutes then reduce oven temperature to 325
I like to baste the prime rib every 30 mins or so from the droppings in the pan to keep it juicy on top
Bake for 15-18 minutes per pound or until it reaches your desired internal temperature. I recommended taking it out at 128-130 degrees
For a rare roast: 115°F.
For medium rare: 120°F.
For a medium: 130°F.
Remove from oven and cover with foil, let it rest for 15-25 minutes before carving
Slice and Enjoy!