The Marshal 16 Oz. Prime Rib Recipe

Entrees

1. 1

   Prepare the Roast

   Remove the prime rib from the refrigerator and let it sit at room temperature for at least 1 hour before cooking.

2. 2

   Season the Meat

   Preheat your oven to 450°F (232°C). In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and dried rosemary. Rub the olive oil all over the prime rib, then generously coat it with the seasoning mixture, ensuring that all sides are evenly covered.

3. 3

   Roast the Prime Rib

   Place the seasoned prime rib in a roasting pan, bone-side down. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast in the preheated oven for 20 minutes to create a nice crust.

4. 4

   Lower the Temperature

   After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness. For medium-rare, aim for 130°F (54°C), which may take about 1.5 to 2 hours.

5. 5

   Rest the Roast

   Once the prime rib reaches the desired temperature, remove it from the oven and cover it loosely with aluminum foil. Allow it to rest for at least 20 minutes to let the juices redistribute.

6. 6

   Make the Au Jus

   While the meat is resting, place the roasting pan on the stove over medium-high heat. Add the beef broth, scraping the bottom of the pan to release any flavorful bits. Bring to a simmer and cook for about 5-10 minutes until slightly thickened.

7. 7

   Serve

   Slice the prime rib into 16 oz. portions, serve with the au jus, and garnish with fresh rosemary and thyme sprigs.