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Prime Rib Roast with Bearnaise Sauce | Can't Stay Out of the Kitchen | our favorite #holiday entree. #PrimeRibRoast is succulent and delectable. #beef #glutenfree

Prime Rib Roast with Bearnaise Sauce

Teresa Ambra
Prime Rib Roast with Bearnaise Sauce has always been one of our favorite holiday traditions for Christmas dinner. This fabulous, succulent prime rib of beef recipe provides "how-to" instructions for this excellent choice of beef. There's also a delicious Bearnaise Sauce to serve over the prime rib. Succulent, mouthwatering, irresistible!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Beef Main Dish
Cuisine American
Servings 10
Calories 1544 kcal

Equipment

  • 1 large roaster pan
  • 1 sharp knife to mince herbs
  • measuring cups
  • measuring spoons
  • 1 baster
  • 1 meat thermometer

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. ground black 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 1544kcalCarbohydrates: 2gProtein: 71gFat: 137gSaturated Fat: 57gPolyunsaturated Fat: 5gMonounsaturated Fat: 59gCholesterol: 310mgSodium: 1077mgPotassium: 1215mgFiber: 1gSugar: 0.02gVitamin A: 232IUVitamin C: 6mgCalcium: 70mgIron: 8mg
Keyword beef, gluten free, main dish, prime rib roast
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