Yesterday, I went to the grocery store to buy the ingredients for the ham and pandesal. As I was walking around the store, I saw this bone-in prime rib on sale. I decided to buy one and made this for dinner last night. It turned out just the way I like it: medium rare, tender with a delicious crust. I also made some gravy by removing the fat from the drippings and adding 2 cups of beef broth and some flour to thicken the sauce.
We enjoyed this prime rib roast with some mashed potatoes and a simple salad. Yum!
Prime Rib Roast
Ingredients
- 1 bone-in beef rib roast, about 4 lb 8 oz (2.156 kg)
- 1 tbsp olive oil
- 1 tbsp freshly cracked black pepper
- 1 tbsp kosher salt
- 1 tbsp Herbs de Provence
- 1 tsp garlic powder
Instructions
- Preheat the oven to 450 degrees F.
- Rub the roast all over with the olive oil.
- In a small bowl, combine the black pepper, salt, Herbes de Provence and garlic powder. Mix well. Rub the seasoning blends all over the roast.
- Place the roast in a roasting pan with a rack, bone-side down. Cook the roast for 15 minutes, then reduce the oven temperature to 325 degrees F. Continue to cook until the meat thermometer reads 120 degrees F (medium-rare prime rib), about 1 hour and 15 minutes. Cooking time may varies, depending on the oven and weight of the roast.
- Remove the roast from the oven and cover with a foil. Let the meat rest for 30 minutes. Slice and serve with your favorite side dishes.
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