Prime Rib Roast with Bearnaise Sauce
Fabulous, succulent prime rib of beef. This recipe provides "how-to" instructions and a delicious Bearnaise Sauce to serve over the prime rib.
Ingredients
- 9 1/2-10 lb. standing rib roast 4 ribs broken and retied
- 2 tbsp. fresh thyme snipped
- 2 tbsp. fresh rosemary snipped
- 3 1/2 tsp. sea salt or kosher salt
- 2 tsp. pepper
- 4 cloves garlic minced
- 2 cups beef broth
Instructions
- Rinse meat and pat dry with paper towels.
- Mix rub ingredients: thyme, rosemary, salt, pepper and garlic together.
- Rub and press the rub ingredients into the roast on top and sides.
- Let roast “rest” on counter for 1 hour before baking to absorb flavors.
- Put beef stock in roasting pan with prime rib right before baking.
- Bake uncovered, fat-side-up at 450° for about 20 minutes. This sears the meat and enhances the flavors.
- Reduce heat to 325° for approximately 13 minutes per pound for rare, 15 minutes per pound for medium or 17 minutes per pound for well done.
- Baste every 30 minutes or so with the broth in the pan.
- After about 1 1/2 hours start checking the meat with a meat thermometer.
- You are trying to attain an internal temperature of 120°-125° for medium rare.
Notes
NOTE: The time included does not include the one hour rest time after the dry rub has been applied to the meat.
NOTE: You must have a meat thermometer to determine the proper internal temperature for the meat.
NOTE: Be careful not to overcook the meat. I recommend checking every 15-20 minutes after the first hour and a half until desired doneness.
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