Prime Rib* (available After 4pm) Recipe
Ribeye loin seasoned with our own prime rib rub, slow roasted, and cut to order
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Ingredients
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Main Ingredients
Optional Sides
Method
Preparation of Prime Rib
- 1
Prep the Ribeye Loin
Remove the ribeye loin from the refrigerator and allow it to come to room temperature for about 1 hour before cooking.
- 2
Season the Meat
Generously coat the ribeye loin with the prime rib rub, ensuring it is evenly covered. Rub the seasoning into the meat for better flavor absorption.
Cooking the Prime Rib
- 3
Preheat the Oven
Preheat your oven to 450°F (232°C). This high temperature will help create a crust on the outside of the meat.
- 4
Roasting the Ribeye
Place the seasoned ribeye loin on a roasting rack in a roasting pan. Insert a meat thermometer into the thickest part of the loin. Roast for 20 minutes at 450°F, then reduce the temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.
- 5
Resting the Meat
Once the desired temperature is reached, remove the ribeye from the oven and let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat.
Serving the Prime Rib
- 6
Slicing the Ribeye
After resting, slice the ribeye loin against the grain into 1-inch thick slices.
- 7
Plating
Serve the sliced ribeye loin with optional garlic mashed potatoes, steamed asparagus, and horseradish sauce on the side.
