Ingredients
- 2 lbs Prime Rib Roast (boneless) or standing rib roast
- 3 tbsp Steak seasoning Montreal steak seasoning or comparable brand
- 1 tbsp Extra-virgin olive oil
- 4 sprigs Fresh rosemary
- 4 cloves Garlic
- 1 cup Beef broth
- 2 tbsp Butter
- 2 sprigs Fresh thyme plus more for garnish
- 4 Dinner rolls buttered (or bread of your choice)
Instructions
- Preheat the oven to 350°F.
- Pat the rib roast dry with paper towels. Season the entire roast very well with steak seasoning and salt (as a gauge: cooking time will be about 16-22 minutes per pound depending upon the temperature you desire).
- Heat 1 teaspoon of oil in a pot over medium-high heat. Sear the roast until nicely browned on all sides. Once the outside is crusty and browned well place the roast, fat side up, on a wire rack or parchment paper-lined baking sheet. Place the rosemary and garlic on top and roast in the oven until the desired temperature is reached using a thermometer (see below). Let the roast rest on a cutting board for 5-10 minutes before slicing.
- In a sauce pan over low heat, add the broth, garlic, butter, and thyme. Bring to a low simmer for about 10-15 minutes until the flavor concentrates. Season with salt to taste.
- Slice the roast about 1/4 - 1/2 inch thick, about 3 oz portions. Trim any excess fat around the sides if desired before serving.
- Spoon a little of the flavored broth over top of the meat and serve with bread. Garnish with thyme sprigs.
Notes
Pro Tip: Use remaining leftovers for sandwiches or wrap tightly and freeze for future use.
Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 413kcal | Carbohydrates: 13g | Protein: 15g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 426mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg
Prime Rib
Ingredients
- 2 lbs Prime Rib Roast (boneless) or standing rib roast
- 3 tbsp Steak seasoning Montreal steak seasoning or comparable brand
- 1 tbsp Extra-virgin olive oil
- 4 sprigs Fresh rosemary
- 4 cloves Garlic
- 1 cup Beef broth
- 2 tbsp Butter
- 2 sprigs Fresh thyme plus more for garnish
- 4 Dinner rolls buttered (or bread of your choice)
Instructions
- Preheat the oven to 350°F.
- Pat the rib roast dry with paper towels. Season the entire roast very well with steak seasoning and salt (as a gauge: cooking time will be about 16-22 minutes per pound depending upon the temperature you desire).
- Heat 1 teaspoon of oil in a pot over medium-high heat. Sear the roast until nicely browned on all sides. Once the outside is crusty and browned well place the roast, fat side up, on a wire rack or parchment paper-lined baking sheet. Place the rosemary and garlic on top and roast in the oven until the desired temperature is reached using a thermometer (see below). Let the roast rest on a cutting board for 5-10 minutes before slicing.
- In a sauce pan over low heat, add the broth, garlic, butter, and thyme. Bring to a low simmer for about 10-15 minutes until the flavor concentrates. Season with salt to taste.
- Slice the roast about 1/4 - 1/2 inch thick, about 3 oz portions. Trim any excess fat around the sides if desired before serving.
- Spoon a little of the flavored broth over top of the meat and serve with bread. Garnish with thyme sprigs.
Notes
Pro Tip: Use remaining leftovers for sandwiches or wrap tightly and freeze for future use.
Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 413kcalCarbohydrates: 13gProtein: 15gFat: 34gSaturated Fat: 14gCholesterol: 67mgSodium: 426mgPotassium: 278mgFiber: 1gSugar: 1gVitamin A: 280IUVitamin C: 2mgCalcium: 83mgIron: 3mg
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