Sandra This Alton Brown Prime Rib recipe is a succulent and show-stopping main course, which calls for fresh rosemary and pungent garlic. It’s the ultimate holiday centerpiece, ready in about 2 hours and 30 minutes (depending on size).
Alton Brown Prime Rib Ingredients
- 5 lbs beef prime rib (bone-in recommended)
- Sea salt (for seasoning)
- 2 tsp freshly ground black pepper
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 8 cloves garlic, minced
- ¼ cup olive oil
- 1 ½ tsp salt (for the rub)
- Prepared horseradish (optional, for serving)
How To Make Alton Brown Prime Rib
- Bring meat to room temperature: Remove the prime rib from the refrigerator at least one hour before cooking. Season it generously on all sides with sea salt and cover loosely with plastic wrap. Letting it come to room temperature ensures the roast cooks evenly from edge to center.
- Adjust oven racks: Move your oven rack to the lower third so the large roast will sit in the center of the oven. Preheat the oven to 500°F (260°C).
- Combine seasonings: In a small bowl, mix together the 1 ½ teaspoons of salt, black pepper, chopped rosemary, chopped thyme, minced garlic, and olive oil to create a thick herb paste.
- Prepare the roast: Pat the roast dry with paper towels (this helps the crust form). Spoon the seasoning paste over the meat, rubbing it thoroughly onto all sides. If using a bone-in roast, place it bone-side down in a roasting cast-iron pan (the bones act as a rack). If using boneless, place it on a wire rack inside the pan.
- The high-heat blast: Bake the prime rib at 500°F for exactly 15 minutes. This intense heat sears the exterior, locking in juices and creating a delicious crust.
- Reduce and roast: Reduce the oven temperature to 325°F (165°C). Continue baking until the meat reaches your desired level of doneness. Use a meat thermometer to check the center.
- Rare: 120°F (approx. 10–12 min/pound)
- Medium Rare: 130°F (approx. 13–14 min/pound)
- Medium: 140°F (approx. 14–15 min/pound)
- Medium Well: 150°F
- Rest: Remove the roast from the oven when it is 5–10 degrees below your target temperature (carryover cooking will finish it). Tent loosely with foil and allow it to rest for 30 minutes before carving.
- Carve and serve: Slice the roast against the grain into slices about ½-inch thick. Serve with horseradish if desired.
Recipe Tips
- Carryover cooking is critical: The internal temperature will rise by about 5–10 degrees while the meat rests. If you pull it out at 135°F, it will be perfect medium-rare (140°F-145°F) by the time you eat. If you pull it out at 145°F, it will be overcooked.
- Bone-in benefits: Using a bone-in roast adds flavor and insulation. Ask your butcher to “cut and tie” the bones—they slice the bones off but tie them back onto the meat. This gives you the flavor benefits and a natural roasting rack, but makes carving effortless.
- Dry surface: Patting the meat dry before applying the oil and herb rub is essential. If the surface is wet, the meat will steam rather than sear during the 500°F stage.
- Thermometer placement: Insert the thermometer into the thickest part of the meat, ensuring it does not touch the bone, which will give a false high reading.
What To Serve With Alton Brown Prime Rib
This majestic roast deserves classic steakhouse sides.
- Creamed Spinach: A rich, leafy side.
- Yorkshire Pudding: The traditional vessel for gravy.
- Roasted Potatoes: Cook them in the beef drippings if possible.
- Horseradish Sauce: A sharp, creamy sauce cuts the fat.
How To Store Alton Brown Prime Rib
- Refrigerate: Store leftover meat in an airtight container for up to 3 days. Do not slice the remaining roast until you are ready to eat it to keep it moist.
- Freeze: Wrap slices tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheat: To reheat without overcooking, place slices in a baking dish with a splash of beef broth, cover with foil, and warm in a low oven (250°F) until just heated through.
Alton Brown Prime Rib Nutrition Facts
- Calories: 729kcal
- Protein: 31g
- Carbohydrates: 1g
- Fat: 66g
- Saturates: 26g
- Sugar: 0g
- Salt: 0.3g
Nutrition information is estimated per serving.
FAQs
Boneless or Bone-in?
Bone-in is recommended for a more flavorful roast, and the bones act as a natural roasting rack. If using boneless, you must use a wire rack to prevent the bottom from frying in the rendered fat.
Why start at 500°F?
The initial blast of high heat “shocks” the exterior, caramelizing the fat and proteins to create a savory, brown crust (Maillard reaction) before the gentle cooking begins.
What if my roast is larger than 5 lbs?
If your roast is larger, simply double the seasoning ingredients. The initial 15-minute sear time remains the same; only the cooking time at 325°F will increase.
Alton Brown Prime Rib Recipe
Description
A foolproof prime rib recipe that utilizes a high-heat sear followed by a slow roast to ensure a tender, herb-crusted centerpiece.
Ingredients
Instructions
- Remove roast from fridge 1 hour before cooking; salt liberally.
- Preheat oven to 500°F and adjust racks.
- Mix pepper, herbs, garlic, oil, and 1.5 tsp salt into a paste.
- Pat roast dry and rub with herb paste.
- Place bone-side down in a cast-iron pan (or on a rack).
- Bake at 500°F for 15 minutes.
- Reduce heat to 325°F and roast until desired internal temp (120°F for rare).
- Remove, tent with foil, and rest for 30 minutes.
- Carve and serve.
Notes
- Ask your butcher to “chine” the bones or cut and tie them; this makes the carving process at the table significantly easier and cleaner.
- The most crucial step for texture is letting the meat rest for a full 30 minutes after roasting; cutting into it too soon will cause all the juices to run out, leaving the meat dry.
- If you do not have a cast-iron skillet large enough, a heavy roasting pan works well, but cast iron provides superior heat retention for the bottom crust.
Alton Brown Prime Rib Recipe
