Perfectly Cooked Small Prime Rib: A Delicious Recipe for Intimate Gatherings
With this easy-to-follow recipe, you’ll learn the secrets to making a mouthwatering Small Prime Rib Roast. Inspired by my family’s culinary traditions, this oven-baked delight features a flavorful crust infused with Italian herbs and juicy meat bathed in delectable pan juices. Whether you’re cooking for a cozy dinner or a special occasion, this recipe is sure to impress.
Serving Suggestions:
Kick your prime rib roast up a notch with creamy mashed potatoes, crisp green beans, a dollop of horseradish, and crusty bread for dipping in the au jus sauce made from the pan drippings.
Ingredients:
For the Prime Rib Roast:
– 3-4 lb bone-in prime rib roast
For the Rub:
– Garlic
– Rosemary
– Fresh Thyme
– Kosher salt
– Freshly ground black pepper
– Extra virgin olive oil
– Low-sodium beef broth
– Water
– Red wine (optional)
Step-by-Step Instructions:
1. Allow the prime rib roast to reach room temperature for about an hour.
2. Preheat the oven to 450 degrees F.
3. Create a paste by mixing garlic, herbs, salt, pepper, and olive oil.
4. Rub the paste on all sides of the meat and place the roast (fat side up) on a rack in a roasting pan.
5. Add beef broth, water, and wine (if using) to the pan.
6. Roast at 450 degrees F for 15 minutes, then reduce the temperature to 325 degrees F.
7. Continue roasting until the digital thermometer reads 10ºF below your desired temperature.
8. Check the temperature at different points in the roast.
9. Allow the roast to rest on a cutting board, tented with foil, for at least 30 minutes.
Au Jus Sauce:
– Degrease the drippings, pour into a saucepan, and reduce for about 10 minutes until rich in flavor.
Where to Buy:
Find some prime rib at your local grocery store, or consider pre-ordering it from the butcher for special occasions. For the best flavor, look for a well-marbled cut with the fat cap intact.
Variations:
Experiment with herb variations in the rub, such as adding fresh sage for a delightful twist.
Best Equipment:
Invest in a good meat thermometer and a large roasting pan for the best results.
Storage:
Wrap leftover prime rib tightly in plastic wrap and refrigerate for up to five to seven days or freeze for up to six months.
Serving Ideas:
Complement your small prime rib roast with roasted green beans, Brussels sprouts, creamy cauliflower bake, crispy potatoes, or Italian mashed potatoes. Don’t forget the crusty bread for the sauce!
Leftovers:
Make a sandwich with your leftover prime rib, or use the beef bones to make a flavorful beef broth.
Top Tips:
1. Allow the prime rib to reach room temperature before roasting.
2. Monitor liquid levels in the pan during roasting.
3. Let the roast rest for optimal flavor.
FAQs:
– Use an instant-read thermometer to achieve the desired doneness.
– Estimate one pound per person for a bone-in roast and ¾ pounds for a boneless prime rib roast.
Indulge in the pleasure of a perfectly cooked small prime rib, delighting guests and family alike at your next holiday dinner.
Ultimate Small Prime Rib Recipe
Here’s how to cook a small prime rib roast. This recipe will show you the best way to cook a perfect prime rib for a small gathering (you can scale it for a larger crowd). You’ll love the flavorful crust and tender meat with all the pan juices!
Total Time: 60+ minutes (not including rest time) Yield: 4-6 servings \
INGREDIENTS
Meat
- 4-5 lb bone-in prime rib roast (you can scale it by following the cooking notes on cooking time + increase the rub accordingly)
Rub
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped (optional)
- ½ tablespoon coarse salt (I use Kosher)
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 3 cups low-sodium beef broth
- 3 cups water
- ½ cup red wine (optional but recommend
INSTRUCTIONS
How to cook a small prim rib roast
- Take the prime roast out of the fridge and let it come to room temperature before cooking (about 2-3 hours). Bringing the meat to room temperature is key to an evenly cooked roast. Pat the meat with a paper towel until dry.
- Preheat oven to 450 degrees F. In a small bowl, mix the garlic, herbs, salt, pepper, and olive oil to form a paste. Rub the roast with the paste. Rub the paste into the score lines in the fat cap. Place the roast (fat side up) on a rack into a small (or large) roasting pan. Add the beef broth and water (and wine if using) to the bottom of the roasting pan.
- Roast for 15 minutes at 450 degrees F, then reduce the temperature to 325 degrees F. Continue roasting until the temperature on the digital thermometer reads 10ºF below your desired temperature (see notes for cooking times).
Check the temperature of the roast by inserting an instant-read thermometer in a few different places (at the ends and in the center of the roast). - Remove to a cutting board and tent with foil for at least 30 minutes.
Make Au Jus
- Degrease the drippings using a fat separator and pour them into a saucepan. Reduce for about 10 minutes, or until the au jus has a nice rich flavor (add additional beef broth if needed).
