Herb Roasted Prime Rib with Roasted Carrots and Gravy
A show-stopping main course for your holiday table.
Ingredients
- 7–8 lb standing rib roast, approximately 3 ribs
- 6 tablespoons butter, softened
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lb rainbow carrots, peeled
- ¼ cup flour
- Optional: prepared horseradish for serving
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Instructions
- Remove the rib roast from the refrigerator 30 minutes before you’re planning to cook it.
- Preheat oven to 450°F.
- In a small bowl, mix the softened butter, parsley, rosemary, thyme, salt, and black pepper.
- Place the rib roast in a roasting pan. Spread the butter all over the rib roast. Roast for 30 minutes at 450°F.
- Reduce the oven temperature to 350°F and cook until the roast reaches 120°F for medium rare (the temperature will rise to 130–135°F after it is removed from the oven). It will be approximately 15 minutes per pound of meat.
- Turn the oven up to 400°F. Remove the roast from the oven and place on a cutting board. Tent with aluminum foil.
- Transfer the beef drippings to a measuring cup (preferably one designed for gravy).
- Place the carrots on a sheet pan and spoon 3 tablespoons of the beef fat (from the top of the cup) over the top. Toss to combine. Season with salt and roast for 20–25 minutes, or until tender.
- Meanwhile, heat 1½ cups of beef drippings (from the bottom of the cup) in a saucepan over medium heat. If you don’t have enough drippings, add beef broth to reach 1½ cups.
- Place the flour with ½ cup water in a jar with a tight fitting lid. Shake until the flour is incorporated. Once the beef drippings come to a boil, whisk in the flour mixture. Cook over medium heat, whisking occasionally, until the gravy is thick, about 5–6 minutes. Season with salt and pepper to taste.
- Carve the prime rib into thin slices and serve with the roasted carrots and gravy.
Notes
Oven temperature guide for prime rib:
Rare: 120°F–130°F
Medium Rare: 130°F–140°F
Medium: 140°F–150°F
Medium Well: 150°–160°F
Well Done: 160°F–170°F Remove the meat from the oven at 10°F lower than your final desired temperature—the temperature of the meat will continue to rise as it sits. You can substitute olive oil or vegetable oil in place of the butter, if you'd like. Store any leftovers in the refrigerator, for up to 3–4 days. Reheat slices in a single layer in a 350°F oven for 5–8 minutes, or until warm throughout. If the slices were rare/medium rare, they will likely be more like medium well after reheating.
Medium Rare: 130°F–140°F
Medium: 140°F–150°F
Medium Well: 150°–160°F
Well Done: 160°F–170°F Remove the meat from the oven at 10°F lower than your final desired temperature—the temperature of the meat will continue to rise as it sits. You can substitute olive oil or vegetable oil in place of the butter, if you'd like. Store any leftovers in the refrigerator, for up to 3–4 days. Reheat slices in a single layer in a 350°F oven for 5–8 minutes, or until warm throughout. If the slices were rare/medium rare, they will likely be more like medium well after reheating.
Nutrition
Calories: 1297kcalCarbohydrates: 9gProtein: 55gFat: 114gSaturated Fat: 49gCholesterol: 263mgSodium: 1090mgPotassium: 1067mgFiber: 2gSugar: 3gVitamin A: 9861IUVitamin C: 5mgCalcium: 53mgIron: 6mg
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