Prime Rib Roast
This prime-rib roast recipe is incredibly easy to pull off and is the perfect main dish for any special occasion dinner!
Servings: 12 servings
Ingredients
For the Prime Rib Roast
- 1, 4-7 pound prime rib roast boneless or with the ribs cut away and tied back
- ¼ cup melted butter, ghee, or bacon fat
- 1 tablespoon fresh thyme
- 1 tablespoon lemon zest (from 1 lemon)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
For the Creamy Horseradish Sauce (optional)
- ¾ cup coconut cream (the solid portion from 2 cans of full-fat coconut milk)
- 4 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Instructions
- Let the rib roast rest on the counter at room temperature for 1-3 hours before roasting.
- Preheat the oven to 450°F.
- Whisk the melted butter, salt, pepper, thyme and lemon zest together. Massage it thoroughly over the entire rib roast.
- Lay the roast on the center of a rack in a roasting pan, and roast at 450°F for 20 minutes.
- Reduce the temperature to 325°F and roast for 15 minutes for each pound of uncooked roast (so, a 6-pound roast will need 1½ hours). Note: this timing will end in a medium-rare finish; reduce the equation to 14 minutes for each pound for a rare finish.
- If you're making the optional creamy horseradish sauce, whisk all ingredients together in a bowl and refrigerate for at least one hour to thicken.
- Remove the roast from the oven and let it rest, covered loosely with foil, on the counter for 30 minutes before carving. Then carve, serve, and enjoy!
Nutrition
Calories: 764kcal | Carbohydrates: 2g | Protein: 31g | Fat: 69g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 638mg | Potassium: 572mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 4mg