Standing Prime Rib Roast
Coooking Temperature: 425°F/ 220°C/ Gas Mark 7
Calories: 45
Adjust Servings Here: 8 servings
Description
This prime rib roast or standing rib roast is seasoned with a dry spice rib marinade. Then, cooked to a perfect medium-rare, and served with pomegranate gravy. The perfect roast to serve on special occasions
Ingredients
- 4 lbs (2 kg) Beef Prime Rib Rack with ribs bones attached
Dry rub
- 2 tbsp Salt
- 2 tbsp Black pepper
- 2 tsp Paprika
- 2 tbsp Coriander seeds lighted toasted
- 1 tsp Cumin seeds
- 1 tbsp Rosemary fresh chopped
- 1 tbsp Thyme fresh chopped
- 2 Garlic cloves grated
- ½ tsp Nutmeg grated
- 2 tbsp olive oil
Pomegranate glaze
- ½ cup (120 ml) Pomegranate molasses
- ½ cup (120 ml) Honey
- 2 tbsp Mustard
- 2 tbsp Brown sugar
- ¼ tsp Salt
- ½ tsp Pepper
Instructions
- Rib marinade - Dry rub: Crush the coriander, cumin, salt, pepper, chopped rosemary, and thyme in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
- Pomegranate glaze - Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use. Pro tip - Brushing the ribs with this glaze will add nice color and flavor, as well as make the most delicious gravy to go with the roast.
- Preheat the oven to 425°F/ 220°C/ Gas Mark 7 for at least 20 mins.Pro tip - A hot oven will sear the meat from the outside, making sure all the juices stay inside.
- Wipe the rib with a paper towel and dry it as much as possible. Generously apply the dry rub all over the ribs. Pro tip - If the meat is wet, the marinade will slide down as soon as it goes into the oven. You can also leave it marinated in the fridge up to overnight.
- Place the prime rib on the roasting rack, fat side up. I like to place a piece of foil under the bones so they stay upright. Pro tip - Remove the ribs from the fridge and let them come to room temperature. Chilled or frozen meat will cook unevenly. l like to leave it out for at least 2 to 3 hours.
- Cook for 15 minutes, then reduce the oven temperature to 350°F / 177 ° / Gas Mark 4. Brush the meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat. Pro tip - You can glaze the meat more than once. If you don't have a thermometer, just calculate the time based on the weight of the meat, as suggested below.
- Continue to cook until the internal temperature of the meat reaches the desired temperature:- Medium rare - between 130 F to 135 F, approximately 15 minutes per pound - or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well between 145 F to 150 F, approximately 25 minutes per pound
- When you reach the desired temperature for doneness, remove from the oven and leave on the counter covered with foil for at least 15 to 30 minutes.Pro tip – The meat will continue to cook about 5 degrees more after you take it out of the oven.
- Glaze - Pour the remaining pomegranate glaze and any pan juices into a frying pan or saute pan. Cook over medium heat until reduced to 1/3 or thickened like a syrup. Serve with the roast.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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