Prime Rib Roast – A simple, savory rub of fresh herbs, shallots, and garlic form a flavor infusing crust on this Prime Rib Roast. Fingerling potatoes are seasoned with the same savory rub. Complete with pan gravy for a holiday meal fit for a king. Serve with my Herb Roasted Butternut Squash.
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How Much Meat Should I Buy?
If I ask a butcher this question, the answer is 2 people per rib. A full roast is 7 ribs. Based on this response, that is 14 people. This is a lot of meat. When I make a prime rib roast, I estimate 3 people per rib.
Some cooks prefer to remove some of the fatty layer that is on top of the roast. The fat adds flavor and moisture to the meat as it roasts. Therefore, I leave it on.
Prepping The Roast.
Should I cut away the bones from the roast? I don’t cut away the bones before cooking the roast. Farmer Fred is an expert roast carver and has no problem carving the roast with the bone attached. However, if you are new to roasting a prime rib, I recommend you ask the butcher to cut the bones away from the roast. Tie them back onto the roast before roasting, as the bones make a natural roasting rack. Once the roast is done, untie the bones and remove them prior to cutting the roast.
Make The Seasoning Rub:
The soul of this rub is fresh herbs. Equal amounts of fresh Rosemary, thyme, oregano, marjoram, and sage. 2 tablespoons of each is perfect for a 4lb roast with 2 lbs of fingerling potatoes. Put the herbs in a food processor, add a shallot, 4 cloves of garlic, and 2 tbsp. of olive oil. Pulse until the nicely combined. You don’t want a smooth paste.
Seasoning And Cooking The Roast
Warm the roast to room temperature by removing it from the refrigerator 2 hours prior to roasting.
Coat the prime rib roast with about half of the rub and let it marinate for an hour. Use the other half to coat the fingerling or baby potatoes. If you use larger potatoes, cut them into pieces the size of a fingerling potato.
I love to cook the potatoes and onions in the pan with the roast. The roast drips all the savory flavors and fat onto the potatoes. Oh so yum!! The potatoes get brown, crispy, and are loaded with flavor. Place the roast bone side down in the roasting pan or on a rack with the potatoes and onions under the roast.
Cook the roast uncovered, at 450-degrees for 30 minutes. Then, turn the oven down to 350 degrees and roast for another 1 1/2 to 2 hours. A medium rare roast has an internal temperature of 130-135 degrees.
How Do I Determine The Internal Temperature?
Use an instant read thermometer to check the internal temperature. Insert the temperature probe into the center of the thickest portion of the roast. If you hit something solid, you are up against a rib. Pull the probe back about two inches before reading the temperatur
Remove the roast from the oven when the internal temperature reaches 120 – 130 degrees. Tent the roast with foil and let it rest for 20 to 30 minutes before slicing. The temperature of the roast will rise about 10-degrees during the rest period, making it a perfectly roasted medium-rare prime rib roast. Roast for 11 -12 minutes per pound for a rare roast and 13 – 15 minutes per pound for a medium-rare roast. A 10-pound roast should take about 2 hours to cook. Check the temperature one hour after turning the oven down. If the roast is roasting too quickly, reduce the temperature to 200-degrees F.
For your reference: Rare prime rib roast has an internal temperature of 120 – 125-degrees, Medium-rare is 130 – 135-degrees, and well done is 140 – 145-degrees.
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Prime Rib Roast - Herb-Crusted
Equipment
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Ingredients
- 5 lb prime rib roast bone-in
- 2 pounds potatoes cut into wedges or use fingerling potatoes
- 2 medium onions cut into 6 pieces each
Rub
- 2 tbsp rosemary fresh, stem removed (see notes)
- 2 tbsp sage fresh
- 2 tbsp thyme fresh leaves
- 2 tbsp oregano fresh leaves
- 2 tsp salt
- 1 tsp pepper
- 1 shallot
- 4 cloves garlic
- 2 tbsp olive oil
Instructions
- Remove the roast from the refrigerator 2 hours before roasting and let it warm up.
- Make the rub: put all the rub ingredients in a food processor and pulse until combined but not a paste.
- Coat the roast with 1/2 of the rub.
- Coat the potatoes with the rest of the rub.
- Preheat Oven to 450 degrees
- Place the onions and potatoes in the bottom of the roasting pan. Add the Roast bone side down to the pan, either on the bottom of the pan or on a roasting rack.
- Roast for 30 minutes at 450-degrees. Reduce the heat to 320-degrees and roast until the internal temperature is at least 115-degrees for rare, 11-12 minutes per pound. 120 - 130 degrees for medium-rare, 13-15 minutes per pound.
- The temperature will go up another 10 degrees during resting for 30 minutes.For medium remove at 130 - 135-degrees FFor well-done remove at 140 - 145-degrees F
- Remove the Roast from the roasting pan onto a cutting board. Tent the roast with foil and rest the roast for 30 minutes.The temperature will go up another 10 degrees during resting.
- Turn the oven off and leave the roasted potatoes and onions in the oven to keep warm.
- Make the gravy with the pan drippings. Slice the roast and serve with the potatoes, onions, and gravy.
