How To Make The PERFECT Prime Rib in the Oven! (No Fail Recipe!)

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.

Trim the fat off the prime rib roast, which is about 9.8 lb, calling it 10 lb for simplicity.

Cut down the rib bones to semi-remove them for easier seasoning and carving later.

Heavily salt the roast with 1 teaspoon of salt per pound, totaling 9 to 10 teaspoons of salt.

Dry brine the roast in the refrigerator for 24 to 48 hours if time allows.

Use butcher twine to tie the roast together tightly around the bones to help it cook evenly.

Remove the roast from the refrigerator about 45 minutes before cooking to bring it closer to room temperature.

Season the roast with AP seasoning and barbecue seasoning, ensuring no liquid is added to the roasting pan.

Preheat the oven to 275°F (135°C) and place the roast in the oven for about 3 hours.

Make a garlic butter and herb sauce with 2 tablespoons of garlic, buttery garlic pepper seasoning, smoked paprika, Worcestershire sauce, and beef broth.

Whisk the sauce ingredients together, then add cold butter off the heat to emulsify.

Add rosemary, thyme, and parsley to the sauce and let the residual heat melt the butter.

Prepare smashed potatoes by boiling them until tender, then smash them by hand.

Heat beef tallow to 350-360°F and fry the smashed potatoes until crispy, finishing with a sprinkle of parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level: