Restaurant Style Prime Rib Roast Recipe

Prime rib roast: The star of the dish, this cut of beef is known for its tenderness and rich flavor.

Olive oil: Used to coat the roast, helping the seasoning adhere and creating a beautiful crust.

Kosher salt: Enhances the natural flavors of the meat and helps to create a savory crust.

Freshly ground black pepper: Adds a touch of heat and depth to the seasoning.

Minced garlic: Infuses the roast with a robust, aromatic flavor.

Chopped rosemary: Provides a fragrant, earthy note that complements the richness of the beef.

When preparing a prime rib roast, it's crucial to let the meat come to room temperature before cooking. This ensures even cooking throughout the roast. Additionally, using a meat thermometer to monitor the internal temperature is essential for achieving the perfect medium-rare doneness. Insert the thermometer into the thickest part of the roast, avoiding any bones, to get an accurate reading. After roasting, allowing the meat to rest for at least 20 minutes helps the juices redistribute, resulting in a more flavorful and juicy prime rib.

• prime rib roast - Substitute with ribeye roast: Ribeye roast has a similar marbling and flavor profile, making it a good alternative for a prime rib roast.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in roasting.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it an appropriate substitute for kosher salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar level of heat and can be used in place of black pepper, though it has a slightly different flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it will provide a more uniform and less pungent garlic flavor.

• chopped rosemary - Substitute with dried rosemary: Dried rosemary can be used instead of fresh, but use about half the amount since dried herbs are more concentrated in flavor.

• Allow the prime rib roast to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the roast tightly in aluminum foil or plastic wrap. This will help retain its moisture and prevent it from absorbing other odors in the fridge.
• Place the wrapped roast in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air exposure.
• Store the roast in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, wrap the cooled roast in a layer of plastic wrap, followed by a layer of aluminum foil. This double-wrapping helps prevent freezer burn.
• Label the package with the date to keep track of its storage time.
• Place the wrapped roast in a freezer-safe bag or container. This ensures it stays fresh and protected from freezer odors.
• Store the roast in the freezer for up to 6 months. For best quality, consume within this time frame.
• When ready to enjoy, thaw the roast in the refrigerator for 24-48 hours. This slow thawing process helps maintain the meat's texture and flavor.
• Reheat the roast gently in a low oven (around 250°F or 120°C) until warmed through. This prevents overcooking and keeps the prime rib juicy and tender.
• For a quicker option, slice the roast and reheat individual portions in a microwave on a low setting, checking frequently to avoid overcooking.

• Preheat your oven to 250°F (120°C). Place the prime rib roast on a baking sheet and cover it loosely with aluminum foil. Heat for about 20-30 minutes, or until the internal temperature reaches 120°F (49°C) for a warm, pink center.
• For a quicker method, slice the prime rib roast into individual portions. Heat a skillet over medium heat and add a bit of olive oil. Sear each slice for about 2-3 minutes per side until warmed through.
• Use a sous vide machine for a precise reheat. Seal the prime rib roast in a vacuum-sealed bag and immerse it in a water bath set to 130°F (54°C) for about an hour. This method ensures the meat stays juicy and evenly heated.
• Microwave individual slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• Reheat in a slow cooker. Place the prime rib roast in the slow cooker with a bit of beef broth or au jus. Set to low and heat for 1-2 hours until warmed through. This method keeps the meat tender and moist.

• Oven: The primary appliance used to roast the prime rib at the specified temperatures.

• Roasting pan: A large, sturdy pan to hold the prime rib roast while it cooks, allowing for even heat distribution.

• Meat thermometer: An essential tool to check the internal temperature of the roast to ensure it reaches the desired doneness.

• Cutting board: A stable surface for carving the roast after it has rested.

• Chef's knife: A sharp knife for carving the prime rib into slices.

• Mixing bowl: A bowl to combine the olive oil, salt, pepper, garlic, and rosemary before applying to the roast.

• Basting brush: A brush to evenly coat the prime rib with the olive oil and seasoning mixture.

• Aluminum foil: Used to tent the roast while it rests, helping to retain heat and juices.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Measuring spoons: To accurately measure the olive oil, salt, pepper, and rosemary.

Prepare ingredients ahead: Mince the garlic and chop the rosemary the day before to save time on the day of cooking.

Use a meat thermometer: This ensures your prime rib roast reaches the perfect internal temperature without constant checking.

Preheat the oven: Make sure your oven is fully preheated to 450°F before placing the roast inside to ensure even cooking.

Resting time: While the roast rests, use this time to prepare any side dishes or sauces.

Simplify seasoning: Mix the olive oil, salt, pepper, garlic, and rosemary in a bowl before rubbing it on the roast.