This prime rib recipe is easy and foolproof. It's a family favorite on holidays, special occasions, and just because!
Prime Rib is one of my favorite things to eat, especially at Christmas. Prime Rib was always on our family's dinner menu. The preparation would vary yearly, but my dad is a master on the grill, at the smoker, and in the kitchen. While I am still learning from the master himself, I can throw down on Prime Rib! This year was the third year that I made the Prime Rib myself.
Easy Prime Rib
Prime Rib is easier than you think and can feed an army, or is perfect to make for dinner for a small dinner gathering! Of course, you are going to have leftovers, but who doesn't love Prime Rib leftovers? I normally try to keep all my ingredients easy, but this recipe does call for lavender salt and culinary lavender. I am convinced that those two are what give this Prime Rib recipe its unique and incredible flavor! Culinary lavender highlights all the other herbs and spices, plus it adds a depth to the meat that you can not get any other way. If you can not find either at your local grocery store, try online, or we have an amazing store in Manhattan called The Winged Lion. I get my Lavender Salt there and my Culinary Lavender from the Manhattan Farmer's Market! If you can not find any locally, here is an online option for culinary lavender and lavender salt.
Now, I know that this seems like an obscene amount of butter, and to a certain extent, it is, but it is what you need to cover the entire prime rib. For some of you, seeing lemons on this list might be a surprise, but the lemon helps tenderize the beef in addition to just being amazing in anything. The garlic provides an aromatic as the meat cooks and helps to flavor the au jus if you choose to add that to your menu. Of course, when I was snapping photos, I forgot the lemon in the picture, but you get it!
It is important to note the cooking times when cooking prime rib. I have an electric oven, which is what I have listed for times below. If you have a gas oven, when you turn off the oven, the heat stops, so you will need to adjust the cooking time for this!
Make sure to let the prime rib rest, slice to desired thickness, and enjoy!
Ingredients for Prime Rib
- 4 lb Prime Rib-Boneless
- 2 Sticks Butter-One Salted and One Unsalted
- 2 teaspoons Lavender Salt
- 1 tbsp culinary lavender
- 1 teas black pepper
- 5 cloves of Garlic
- 2 lemons
- 2 heads of garlic cloves
- 1 pkg Rosemary fresh from the grocery store
- 3 tbsp Thyme dried
- 3 tbsp dried parsley
- 1/4 cup Olive Oil
Instructions for making Prime Rib
- Pull your Prime Rib out 2-3 hours prior to cooking.
- Preheat oven to 500 degrees.
- Remove butter from the fridge and allow it to soften while you prepare the roasting pan
- At the bottom of the roasting pan, place half the package of rosemary, 2 tablespoons of Thyme, and parsley. Cut lemons lemons in half and place 3 of the 4 lemons in the bottom of the pan. Pour the 1/4 cup of Olive Oil in the roasting pan.
- Cut the two heads of garlic in half horizontally and place them at the bottom of the roasting pan.
- Once butter is softened, all the other half of the Rosemary, the remaining tablespoon of thyme, and parsley. Add the two teaspoons of lavender salt and culinary lavender.
- Squeeze the remaining half of the lemon and add to the butter mixture.
- Add the black pepper and mix the butter rub thoroughly.
- First, salt ALL sides of the prime rib with coarse salt. Not Maldon, but not table salt. After salting the prime rib, rub the butter mixture on all sides of the prime rib and place it on the roasting rack.
- 5 min per lb at 500 degrees. Since mine was slightly over 4 pounds, I put mine in for 23 minutes. Then, once the timer goes off, turn the oven off for two hours. Again, since mine was a bit over, I left it in the oven for 2 hours and 10 minutes. This is for med. rare, check with a meat thermometer to double-check doneness is where you want it.
- Allow to rest on the roasting rack until you are ready to serve. Cut slices to liking. Remember, not every NEEDS a inch plus thick slice!
Prime Rib
Ingredients
- 4 lb Prime Rib-Boneless
- 2 Sticks Butter-One Salted and One Unsalted
- 2 teas Lavender Salt
- 1 tbls culinary lavendar
- 1 teas black pepper
- 5 cloves Garlic
- 2 lemons
- 2 heads garlic cloves
- 1 pkg Rosemary fresh from grocery store
- 3 tbsp Thyme dried
- 3 tbsp parsley dried
- 1/4 cup Olive Oil
Instructions
- Pull your Prime Rib out 2-3 hours prior to cooking.
- Preheat oven to 500 degrees.
- remove butter from fridge and allow to soften while you prepare the roasting pan
- In the bottom of the roasting pan place half the package of rosemary, 2 Tbls of Thyme and parsley. Cut lemons lemons in half and place 3 of the 4 lemons in the bottome of the pan. Pour the 1/4 cup of Olive Oil in the roasting pan.
- Cut the two head of garlic in half horizontally and place in the bottom of the roasting pan.
- Once butter is softened all the other half of the Rosemay, remaining tablespoon of thyme and parsely. Add the two teasppons of lavendar salt and culinary lavendar.
- Squeeze the remaing half the lemon and add to the butter mixture.
- Add the black pepper and mix butter rub troughly.
- First, salt ALL sides of the prime rib with coarse salt. Not Maldon, but not table salt. After salting the prime rib, rub the butter mixture on all side of the prime rib and place on the roasting rack.
- 5 min per lb at 500 degrees. Since mine was slightly over 4 pounds I put mine in for 23 min. Then once the timer goes off turn the oven off for two hours. Again, since mine was a bit over I live it in the oven for 2 hours and ten minutes. This is for med. rare, check with a meat thermomator to doube check doneness is where you want it.
- Allow to rest on the roasting rack until you are ready to serve. Cut slices to liking. Remember, not every NEEDS a inch plus thick slice!
