Here at Sharp, we believe finding and preparing the perfect main course shouldn’t be stressful. We partnered with Michelle Miller from Sunkissed Kitchen this season to help you find everything you need from desserts to main courses. This Garlic Butter Prime Rib is the perfect addition to any dinner, especially around the holidays!
For this Garlic Butter Prime Rib recipe, you’ll need:
- A 3-4 pound Prime Rib roast
- Pastured (grass-fed) butter (this is a nutrient-dense option, so feel free to use it generously!)
- Garlic
- Herbs (rosemary, thyme, and sage are amazing)
- Dijon Mustard
- Kosher Salt
- Black Pepper
THE PERFECT REVERSE SEAR – MADE EASY IN A SHARP EUROPEAN CONVECTION OVEN
There are several popular methods for baking prime rib. The first involves baking the roast at a really high temperature, then turning off the oven and allowing the roast to stay in the oven for a couple of hours while it comes up to temperature. This allows the roast to rest and come to temperature at the same time.
The method I prefer is the reverse sear. This is where the roast is first slowly cooked at 200º F for about an hour (until the internal temp is 125º – 130º), then seared at a high temperature. Once the garlic butter is browned and the roast has a nice crust, it’s removed from the oven, wrapped tightly in foil, and left to rest for about an hour, until dinner is ready to serve.
I made this prime rib in my Sharp European Convection Oven. It’s the perfect tool for baking roasts because the internal temperature probe makes it foolproof! Set the oven to bake to a certain temperature, and the oven alarm will notify you when it’s ready. This saves you from having to open the oven and check the temperature with a thermometer.
It’s ideal for roasting chickens and turkeys, which dry out easily!
Hop on over to Sharp’s website to see if their luxury appliances are a good fit for your dream kitchen!
HOW TO COOK PRIME RIB
Step 1: Add softened butter to a bowl, and use a fork to mash it until it’s soft. Add the garlic, herbs, salt, pepper, and dijon mustard, and mix until it’s an even mixture.
Step 2: Coat the prime rib roast in the butter, being sure to coat the underside of the roast as well as the top and the sides.
Step 3: Place the roast in a 200º F oven for 1-2 hours, until the internal temperature reaches about 15 degrees less than your target temperature. For a medium-rare roast, cook until your roast is at 115º F, which took 1 hour and 15 minutes in the Sharp European Convection Oven, but will take longer in a standard electric or gas range.
REMOVE THE ROAST FROM THE OVEN, and change the temperature to 500º F. Do not leave the roast in the oven while it reaches this temperature or it will burn the garlic. Once the oven reaches temperature, add the roast back into the oven for 10-15 minutes, watching them roast and removing it once the crust is golden but not burned.
Step 4: Tightly wrap the roasting pan in foil, and allow the roast to rest for 30 minutes up to an hour prior to slicing and serving.
COOKING TEMPERATURES FOR PRIME RIB
RARE: 120º F (which means bake it to 115º F, and then allow it to come up to 120º F while resting).
MEDIUM RARE: 130º F (which means bake it to 125º F, and then allow it to come up to 130º F while resting).
MEDIUM: 140º F (which means bake it to 130º F, and then allow it to come up to 140º F while resting).
MEDIUM WELL: 150º F (which means bake it to 140º F, and then allow it to come up to 150º F while resting).
I don’t recommend ever baking your prime rib past medium-well. I find medium-rare is well received by mostly everyone!
HOW TO REHEAT PRIME RIB
Add slices of prime rib to a roasting pan, along with about 1/2 inch of water or broth. Cover the pan tightly with foil, and reheat in a 250º F oven for about 15 minutes, or until the meat is hot on the outside without becoming thoroughly cooked.
Leftover prime rib is also great chopped and used in soups and stews, or in place of lamb or ground beef in Shepherd’s Pie.
TIPS & TRICKS FOR THE BEST GARLIC AND HERB CRUSTED PRIME RIB
Plan Ahead: It’s best to start baking with a room temperature roast, so pull the roast out of the refrigerator 1-2 hours prior to prepping the garlic butter. If your roast is frozen, allow it to defrost in the refrigerator for 3-4 days prior to your dinner.
Soften Butter: Remember to pull your butter out of the fridge the night before so it’s soft and ready to go when you start cooking.
Cook the Roast to a Low Temperature: Prime rib roasts have the best flavor when cooked to rare or medium-rare temperatures. If you have guests that prefer more well-cooked meat, add slices to a baking dish and return to the oven until they are more thoroughly cooked, without overcooking the whole roast.
Check out the full blog post on Sunkissed Kitchen.
