With the holiday season behind us, it’s time to truly settle down and enjoy the calm. At D’Errico’s Market, one of our favorite pastimes is gathering with family over a perfectly seasoned and slow-roasted prime rib. Of course, being the number Massachusetts butcher, we may be a bit biased. That said, there’s nothing quite like a good homemade meal to warm the soul on a cold winter day.
Here, we’re providing you with one of the most highly rated recipes from Tastes Better from Scratch – the ultimate, easy, no-fuss prime rib perfect any night when you have a few hours to spare!
Prep time: 10 minutes. Cook time: 1 hour 45 minutes. Resting time: 1 hour. Total time until your mouth-watering roast is ready to be enjoyed: 1 hour 55 minutes.
- 5 pound prime rib
- ¼ cup of olive oil
- 2 teaspoons freshly ground black pepper
- Sea salt to taste
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 minced garlic cloves
- Allow your prime rib to sit and obtain room temperature for one hour before cooking. During this time, season all sides with a slight touch of salt, covering loosely with plastic.
- Preheat the oven to 500 degrees F, centering the rack for even temperature distribution.
- Meanwhile, combine olive oil, 1 ½ teaspoon of salt, pepper, rosemary, thyme, and garlic in a small bowl.
- Before placing the prime rib in the oven, spoon the seasoning mixture over it, rubbing it on all sides. If you opted for bone-in, place your roast inside a cast iron roasting pan, bone side down. If boneless, use a rack inside the pan to create a barrier.
- Bake your prime rib at 500 degrees for 15 minutes, then reduce the temperature to 325 for the remainder of the time.
- RARE: Internal temperature of 120 degrees
- MEDIUM RARE: Internal temperature of 130 degrees
- MEDIUM: Internal temperature of 140 degrees
- MEDIUM WELL: Internal temperature of 150
Your roast is done. Now what?
Remember your roast will continue to cook when removed from the oven. Thus, take your prime rib out 5 to 10 degrees before reaching the desired temperature. Allow the roast to rest at least thirty minutes before carving to ensure the juices have ample time to settle. When slicing, cut against the grain of the meat for the most tender experience.
Start the New Year off right with a visit to the number one Massachusetts butcher, D’Errico’s Market! From the freshest, highest quality meat to the perfect side dishes, we have your next family dinner covered.