Shaved Prime Rib Recipe
Rib-eye cooked low & slow in our custom oven, served
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Ingredients
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Main Ingredients
For Serving
Method
Preparation
- 1
Season the Prime Rib
In a small bowl, mix together kosher salt, black pepper, garlic powder, and onion powder. Rub the spice mixture all over the prime rib, ensuring even coverage. Let it sit at room temperature for at least 30 minutes to allow the flavors to penetrate the meat.
- 2
Preheat the Oven
Preheat your oven to 225°F (107°C). This low and slow cooking temperature will ensure a tender and juicy prime rib.
Cooking
- 3
Sear the Prime Rib
In a large skillet over medium-high heat, add olive oil. Once hot, sear the prime rib on all sides until browned, about 4-5 minutes per side. This step locks in the juices and adds flavor.
- 4
Roast the Prime Rib
Transfer the seared prime rib to a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding any bones. Roast in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 3-4 hours.
- 5
Rest the Meat
Once the prime rib is cooked, remove it from the oven and let it rest for at least 20-30 minutes. This allows the juices to redistribute throughout the meat.
Serving
- 6
Slice and Serve
Using a sharp knife, shave the prime rib into thin slices. Arrange on a platter and garnish with fresh rosemary and thyme sprigs. Serve with horseradish sauce on the side.
