Cooking A Four Rib Prime Rib Roast Recipe

I gotta say, I was super hyped to dive into this four rib prime rib roast recipe because after slatherin it with a mix of kosher salt, cracked black pepper, garlic powder, dried rosemary and thyme, and drizzlin on olive oil to get that crazy crispy crust from a blast of high heat before lowering it to finish cookin, this beast turned out insanely juicy and packed with flavor that totally blew my mind and made all my other roasts seem kinda boring.

I love cooking my four rib prime rib roast. I use kosher salt, cracked black pepper, garlic powder, dried rosemary and thyme to boost its flavor and nutritional profile.

Adding olive oil and a bit of beef broth for au jus keeps it moist and delicious every time.

Ingredients

• High in protein and natural fats, this prime rib roast delivers a rich, meaty delight.
• Enhances juiciness and draws out flavors by helping the meat retain moisture.
• Adds mild heat with bold taste, perfectly balancing the savory notes in our roast.
• Infuses rich aromatic flavor that deepens the overall delicious and inviting taste.
• These herbs impart earthy, fragrant notes that enhance but never overpower the dish.
• Provides needed moisture while melding all flavors together into juicy, tender perfection.
• Offers a savory boost to the au jus, deepening the roast’s rich flavor profile.
• All ingredients combine harmoniously to create a beautifully balanced, mouthwatering prime rib experience.

Ingredient Quantities

• 1 four rib prime rib roast (about 8-10 lbs)
• 2 to 3 tablespoons kosher salt
• 1 tablespoon coarse cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• Optional: 1 cup beef broth (for making au jus)

How to Make this

1. Take your 4 rib prime rib roast out of the fridge at least 2 hours before cookin to let it come to room temp.

2. Preheat your oven to 450°F.

3. In a small bowl, mix 2 to 3 tablespoons kosher salt, 1 tablespoon cracked black pepper, 1 tablespoon garlic powder, 1 tablespoon dried rosemary and 1 tablespoon dried thyme.

4. Drizzle 2 tablespoons olive oil all over the roast then rub in your spice mix, making sure to cover every side.

5. Put the roast into a heavy roasting pan with the fat side up.

6. Roast it in the oven at 450°F for about 15 minutes to get a nice crust.

7. After 15 minutes, lower the oven to 325°F and continue roasting until your meat thermometer reads about 120°F for rare or 130°F for medium rare.

8. When it reaches your target temp, take the roast out and let it rest for 20 to 30 minutes so the juices settle in.

9. If you want au jus, pour off most of the fat from the roasting pan and put the pan on the stove over medium heat.

10. Add 1 cup beef broth and scrape the browned bits off the bottom of the pan, then simmer for a few minutes before serving with sliced roast.

Equipment Needed

1. Oven – necessary to preheat and roast the prime rib at different temperatures
2. Heavy roasting pan – used to hold the roast securely, ensuring even cooking and allowing you to capture drippings for the au jus
3. Small mixing bowl – for combining the kosher salt, pepper, garlic powder, rosemary, and thyme
4. Measuring spoons – to accurately measure the spices and olive oil
5. Meat thermometer – essential for checking the roast’s internal temperature to get your desired doneness
6. Stove – you’ll need this to heat the pan and make the au jus
7. Spatula or wooden spoon – to scrape the browned bits off the pan for an even richer flavor in your gravy
8. Sharp knife and cutting board – for slicing the rested roast into serving portions

FAQ

• Q: How do I prep the roast before cooking?
  A: Just pat it dry and then rub it all over with the kosher salt, cracked black pepper, garlic powder, rosemary and thyme, and drizzle the olive oil over it.
• Q: What oven temperature should I use and how long should I cook it?
  A: Preheat your oven to 450°F first to sear the meat for about 15 minutes then lower it to 325°F and cook for roughly 15-20 minutes per pound for a medium rare finish.
• Q: Do I need to let the roast come to room temp before cooking?
  A: Yep, letting it sit out for about 2 hours helps it cook more evenly inside and out.
• Q: How do I get that flavorful au jus?
  A: If you like, add a cup of beef broth to the pan during the last part of roasting and then use the pan drippings to make a simple jus.
• Q: What internal temperature should I aim for?
  A: For a medium rare roast, you should look for an internal temperature of around 125°F before resting, since it will continue to rise as it sits.

Cooking A Four Rib Prime Rib Roast Recipe Substitutions and Variations

• If you dont have kosher salt, try using sea salt or even table salt, but remember table salt is finer so use a little less.
• Instead of coarse cracked black pepper, you can just use freshly ground black pepper which gives a similar kick.
• If garlic powder is missing, minced fresh garlic works too but you might want to reduce any extra salt in the recipe.
• Dried rosemary can be swapped with fresh rosemary. Use about double the amount of the fresh version and chop it up a bit.
• For dried thyme you can substitute with fresh thyme, just use around three times the amount since fresh herbs are less potent.

Pro Tips

Okay so here’s the lowdown on making a killer 4 rib prime rib roast:

First, take the roast out of the fridge at least a couple hours ahead of time so it comes to room temp. This helps make sure its cookin evenly. Meanwhile, preheat your oven to 450°F, and in a small bowl mix together 2-3 tablespoons kosher salt, 1 tablespoon cracked black pepper, 1 tablespoon garlic powder, 1 tablespoon dried rosemary and 1 tablespoon dried thyme.

Now, drip 2 tablespoons of olive oil all over the roast and then rub in that spice mix real good, making sure every side gets some love. Put the roast in a heavy roasting pan with the fat side up and roast it in the hot oven for about 15 minutes so you can get a nice crust on it. Then, lower the oven temp to 325°F and keep on roastin till your meat thermometer reads about 120°F for rare or 130°F for medium rare. When it’s done, take it out and let it rest for 20 to 30 minutes so all those tasty juices settle in nicely.

If you’re dying for some au jus, pour off most of the fat from the pan and set it on the stove over medium heat. Add 1 cup beef broth and scrape off all those brown bits at the bottom. Let it simmer for a few minutes and then pour it over your sliced roast.

Pro tips:
1. Make sure you pat the roast dry before oiling it up, this helps to make that crust extra crispy.
2. Use a meat thermometer and check it often, because every oven is a bit different and you don’t want to overcook it.
3. Letting the roast rest is super important for locking in the juices, even though it might be tempting to slice it right away.
4. If you’re planning to make au jus, don’t be afraid to deglaze the pan really well – scraping up all that browned goodness adds a ton of flavor.

Enjoy your roast and don’t stress too much – practice makes perfect!