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Prime Rib Eye Roast

Mouthwatering Prime Rib Eye Roast for Your Next Holiday Feast

This Mouthwatering Prime Rib Eye Roast is the perfect centerpiece for your holiday feast, combining ease and elegance.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 8-10 lb Bone-in Standing Rib Roast Choose prime grade for exceptional flavor and tenderness.
  • to taste Salt Essential for enhancing natural taste.
  • to taste Pepper Essential for enhancing natural taste.
For the Herb Paste
  • 1 Shallot, minced Substitute with a small onion if needed.
  • 12 Garlic cloves, minced Use fresh garlic for best results.
  • 20 sprigs Fresh Thyme Can use dried thyme (1 tsp per sprig) if fresh is unavailable.
  • 3 sprigs Fresh Rosemary, leaves finely chopped Replace with dried rosemary (1 tsp) for convenience.
For the Butter Mixture
  • 2 sticks Unsalted Butter, room temperature Salted butter can be used, adjust added salt accordingly.
  • 6 tbsp Extra Virgin Olive Oil Other neutral oils can be substituted.
For the Potatoes
  • 2 lb Mixed Baby Potatoes, halved Can substitute with any small potato variety like fingerlings.

Equipment

  • roasting pan
  • Meat Thermometer
  • Food Processor

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (230°C) for a beautifully caramelized crust.
  2. Season the rib roast generously with salt and pepper, and place bone side down in a roasting pan.
  3. In a food processor, blend shallot, garlic, thyme, rosemary, butter, olive oil, salt, and pepper until smooth.
  4. Spread the herb paste over the roast, ensuring to massage into the crevices for max flavor.
  5. Roast in preheated oven for 30 minutes at 450°F to lock in flavors and moisture.
  6. Lower oven temperature to 325°F (165°C) and continue roasting for about 80-90 minutes.
  7. Prepare mixed baby potatoes by tossing them with olive oil, salt, and pepper; arrange around the roast for the last 45 minutes.
  8. Let the roast rest for 10-15 minutes before slicing to redistribute juices.
  9. Slice against the grain and serve with roasted baby potatoes and horseradish sauce if desired.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 20gProtein: 50gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 3mgCalcium: 20mgIron: 3mg

Notes

Let the rib roast sit at room temperature for at least 2 hours before cooking for even doneness.

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