Prime Rib Ribeye Roast Recipe
Prime Rib Ribeye Roast is slow roasted and easy to prepare! This impressive cut of beef is melt in your mouth tender and juicy served with homemade Au Jus for dipping.
Ingredients
For the Standing Prime Rib Roast:
- 2 pound standing rib roast, thawed
- Salt to taste
- Pepper to taste
- ½ Tablespoon cooking oil
For the Au Jus:
- Rib roast drippings
- ½ cup beef broth
- Salt to taste
- Pepper to taste
Instructions
For the Prime Rib:
- For the best result let the standing rib roast sit on the counter for 30 minutes up to 2 hours to come to room temperature.
- Preheat the oven to 250 degrees F.
- Using kitchen twine, tie the roast parallel to the rib bones at each end and between each pair of ribs.
- Heat a large skillet on the stove until hot over medium heat. Add the cooking oil.
- Place the roast in the skillet and sear for three minutes on each side.
- Remove from heat and season heavily with salt and pepper.
- Place on a wire rack that fits inside your roasting pan.
- Insert the probe of your digital meat thermometer into the roast so that the probe is approximately in the middle of the roast and not touching a bone.
- Set the meat thermometer for desired doneness. Prime Rib Temperature · Rare: 120-125°F · Medium Rare: 130-135°F · Medium: 135-140°F · Well-done: 145°F. Do not go higher than 145°F or it will be over cooked.
- Place the roasting pan in the oven to bake on the rack in the lowest position of the oven.
- When the roast is done (about 45 minutes to 1 hour per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least 20 minutes.
For the Au Jus:
- Over low heat, deglaze the roasting pan by pouring in 1/2 cup beef broth and bring to a boil, scraping the bottom of the pan to get the bits.
- Season the au jus with salt and pepper and carefully pour it into small serving bowls or a gravy boat.
- To slice the roast, first cut the rib bones out, if desired, and then lie the roast on the cut side to carve large slices off the roast.
- Serve the prime rib slices with the au jus for dipping.
Notes
- Roasting at a low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but the result will be well-done on the outside of the roast with a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 250°F will result in almost all the meat ending at medium-rare.
Nutrition
Serving: 1Calories: 694kcalProtein: 31gFat: 62gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 137mgSodium: 156mgPotassium: 561mgCalcium: 17mgIron: 3mg
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