How to cook the perfect prime rib roast at Alpine Butcher

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

red wine

🥗Healthier: beef broth

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

Remove the ribs from the rib roast to maintain bone-in flavor while allowing for easy serving.

Tie the roast up securely.

Season the roast with salt, black pepper, and garlic powder.

Let the roast sit seasoned in the fridge for a minimum of two hours.

Preheat the oven to 250°F (121°C).

Insert a meat thermometer into the center of the roast.

Cook the roast for three and a half hours until it reaches an internal temperature of 118°F (48°C).

Preheat the oven to 500°F (260°C).

Cover the roast with foil and let it rest for half an hour.

Cover the roast with Alpine's House made Rosemary bone marrow butter.

Place the roast in the preheated 500°F oven for 10 minutes to develop a crust.

Remove the roast from the oven, take off the twine, and pull off the ribs.

Cut into the roast to reveal a crispy crust and medium-rare doneness.

Cooking Techniques

Equipment Needed

Spice Level: