The beauty of prime rib roast and why you need to make this at least once a year. It's easier than you think! To serve this during the holidays or New Years to celebrate with your family is highly recommended! We wouldn't complain if it was for a birthday either. Whatever the occasion, it's something you have to try and make at least once!

It's the creme de le creme of where tender, juicy and fatty piece of beef all meet. This cut of meat is truly unique and amazing.

You can purchase this piece of meat with or without the rib bones. But, who wouldn’t want those? We definitely prefer them because you can slice it off at the end and continue roasting them until tender. But with this recipe you won't have to! Typically when you see that the meat is pulling back and revealing the ribs, it’s a sign that they are pretty much done and will be a “fall off the bone” situation. We also like a little bit of a crust and slight char on the outer rim.

How to achieve this color on your roast? It’s actually quite simple, your oven does all the work, you just have to sprinkle a few things on.

To start, spread dijon and melted butter all over the meat. Then generously coat with cracked black pepper and smoked paprika. Sprinkle on salt all over and top with thyme, rosemary, garlic and slices of butter. You can even slide some of the herbs and butter in between the meat and bones as well.

Let the beef sit out for at least an hour after taking it out of the fridge. Blast it at 500 degrees for 15 minutes, then finish low and slow at 200 for 3.5 hours. Typically half hour per pound. But always temp & keep an eye on it. For a medium rare we are aiming for 135 degrees and for medium it'll be 145 degrees. We recommend taking the meat out of the oven 5 degrees below the desired temperature as it will continue to rise slightly after you take it out.

If the color on your roast isn't close to where you want it to be, you can turn your oven on broil for a few minutes as it's getting close to your desired temperature to char it a little bit. But keep a close look out on it if you do that. Let it rest for at least 10-15 minutes before slicing into it. Dig in!




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