Rosemary and Garlic Prime Rib
This Rosemary and Garlic Prime Rib is a showstopper—juicy, perfectly seasoned, and infused with savory herbs. A mouthwatering centerpiece for any feast!
Ingredients
Ingredients:
- 8 lbs prime rib, bone-in
- kosher salt
- black pepper
- ¼ cup avocado oil or any neutral cooking oil
Rub:
- ½ cup fresh rosemary, chopped
- ½ cup garlic, chopped
- ¼ cup olive oil
- 1 Tbsp au jus dry powder mix
Instructions
- Preheat oven to 300 degrees, ideally on roast instead of bake setting in the oven.
- Ideally you want to bring the meat to room temperature which will take at least 2-3 hours.
- Score the fat.
- Season the prime rib with salt and pepper.
- Mix the chopped rosemary, garlic, au jus powder mix and olive oil together to form an oil rub. Set aside.
- In a large cast iron skillet or oven proof pan on medium heat, add avocado oil and sear meat fat side down first, and then on all sides for around 3 minutes per side.
- Remove skillet from heat.
- Rub the herb garlic mix all over the prime rib.
- Place the skillet with the prime rib in the oven and a meat thermometer inserted in the middle of the meat. Cook until your desired temperature, but note that the temperature will go up by 10-15 degrees after removing it, so make sure you factor that in. Let it rest at least 30 minutes if not longer. A rough approximation is around 15 minutes per pound, but it’s best to use a meat thermometer, and the reason being is it all depends on how cold your meat is when you begin cooking it.
- Remove prime rib from skillet. Let it rest for at least 30-45 minutes before carving. You do this to make the juice stay in the rib. The longer you let it rest the better.
- My recommendation is to pull out the meat when it reaches 120 degrees and lightly cover with an aluminum foil tent and it should reach to just under medium. Pull it out at 125 degrees if you want more of a medium. It’s really hard to determine as every meat is going to rise by different degrees so always best to use a thermometer and always best to factor in close to 10 degrees of heat rising and whatever that end temperature you want it to be. If you feel like your temperature is not rising that quickly and it’s at a snail’s pace to get to your desired temperature then cover with aluminum foil to have the temperature rise more.
Nutrition
Serving: 1portion | Calories: 77kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg