Succulent Prime Rib Roast
Ingredients
- 5 lbs prime rib roast
- 3 teaspoons of sea salt
- 2 teaspoons of freshly ground black pepper
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 cups of red wine
- 2 cups of beef broth
Instructions
- Preheat your oven to 450°F (230°C).
- Prepare the prime rib by patting it dry with paper towels.
- In a small bowl, mix together the salt, pepper, and minced garlic to create a rub for the meat.
- Rub the olive oil all over the roast, then massage the spice mixture onto the meat, making sure to cover all surfaces.
- Place the prime rib bone-side down in a roasting pan, and tuck the sprigs of rosemary and thyme around the roast.
- Roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F (165°C). Continue cooking for about 20 minutes per pound, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare.
- Remove the roast from the oven, transfer it to a cutting board, and let it rest for at least 20 minutes. This allows the juices to be redistributed throughout the roast.
- While the meat is resting, make the red wine sauce. Pour the red wine and beef broth into the roasting pan, and simmer over medium heat, scraping up any browned bits from the bottom of the pan. Continue to cook until the sauce is reduced by half.
- Slice the prime rib and serve with the red wine sauce. Enjoy this perfect, succulent prime rib roast that is sure to impress!