Prime Rib Roast - Recipe and Demo

For Mother’s Day I wanted to prepare a special meal and for me a Prime Rib Roast is a big indulgence but also really expensive. So, when I saw that roasts were on sale this week, I took advantage of the sale and was able to use a coupon that significantly reduced the price to a more manageable rate.

I saw a recipe online that used a compound butter to coat the roast and decided to try the technique. I modified the recipe to better suit my taste. My first suggestion is to use unsalted butter. I want to control how much salt I am using. I use Kosher Salt that is a coarse grind.

Allow one pound of butter to come to room temperature. In a small bowl combine the butter with the herbs of your choice. I used garlic powder, dried rosemary, dried thyme, dried oregano, salt and pepper. I personally like garlic and rosemary, one tsp each, all other herbs ½ tsp each. I also added one tsp of salt and one tsp of pepper.

Take the roast out of the refrigerator 30 minutes before cooking to take the chill off. Preheat oven to 450 degrees.
Put roast in roasting pan and spread butter mixture all over the meat. Insert meat thermometer.

Place roast in oven and cook for 15 minutes at 450 degrees then decrease oven temp to 325 degrees and continue roasting.

Cook until thermometer reads the degree of doneness you want. Remember after you remove the meat, let it rest for at least 20 minutes under aluminum foil.

The internal temperature of the meat will continue to rise. For me it only rose about 10 degrees during resting and was too rare. I think I may have read the thermometer wrong (I thought it said 120 degrees). So, I popped it back into the oven for another 20 minutes and it was much better. Supposedly a ending temperature after resting between 130-135 degrees is medium rare.

The final results were really good and were enjoyed by all. The herb butter was flavorful and something I will definitely do again.

Do you have a favorite roast recipe? Let me know.

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