Roast Prime Rib

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This Prime Rib is the best roast beef with superior flavour, texture, and juiciness. Follow these step-by-step instructions for this prime rib roast that’s cooked to perfection. It’s a must for weekend dinners and special gatherings.

Ingredients:

1 roast beef prime rib, about 4.5 lbs (2 kg) with the bone, at room temperature for 1 hour.

4 tablespoons of TricNic Jerk Dry Rub

4oz of salted butter

1 head of garlic (unpeeled, halved horizontally)

5 sprigs thyme 

3 sprigs rosemary

3 cherry tomatoes (cut into half)

1 tablespoon of oil

Step 1

With the rack in the middle position, preheat the oven to 375°F (190°C). 

Step 2

On a work surface, rub the prime rib all over with TricNic Jerk Dry Rub. Bring the prime rib to room temperature before proceeding (1 hour).  

Step 3

Place a cast-iron pan on medium-high heat, add the oil and wait for it to get hot. When it starts to smoke, add the seasoned prime rib to the hot pan and sear on all sides.   

Step 4

Add the butter, garlic, thyme, and rosemary. Place the prime rib in the preheated oven and slow roast for 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 131°F / 55°C in the center (for medium). Start checking the internal temp early.  

Step 5

Transfer prime rib to plate. Cover loosely with foil and rest for 20 – 30 minutes. The internal temperature will rise to 138°F / 59°C (which is medium-well done). 

Ingredients:

2 cups beef broth - (you can also use beef dripping from a roast or even in the same roast pan) 

2 teaspoons garlic powder 1 teaspoon onion powder  

¼ cup cold water + 3 tablespoons corn starch 

salt and pepper to taste

Step 1

In a medium saucepan bring beef broth to boil over medium-high heat. 

Stir in garlic powder, and onion powder. In a small bowl whisk together cold water and corn starch until dissolved. 

Step 2

Pour corn starch into boiling beef broth and reduce heat to medium-low. Stir until thickened. Season with salt and pepper. Taste, add more salt and pepper if needed, and taste again to make sure it's just right. Serve hot over prime rib.