@routevidz: Smoky Garlic Herb Bone-In Prime Rib Roast Ingredients 1. Bone-in beef rib roast – 6 lb 2. Olive oil – 3 tbsp 3. Unsalted butter – 4 tbsp, softened 4. Garlic – 8 cloves, minced 5. Kosher salt – 2 tbsp 6. Coarse black pepper – 1 1/2 tbsp 7. Smoked paprika – 2 tsp 8. Onion powder – 2 tsp 9. Garlic powder – 1 tsp 10. Dried thyme – 1 tsp 11. Dried rosemary – 1 tsp 12. Worcestershire sauce – 1 tbsp 13. Beef broth – 1 cup Recipe 1. Remove the beef roast from the refrigerator 1 hour before cooking and pat the entire surface completely dry with paper towels. Trim away only any loose pieces of fat while keeping the main fat cap intact. 2. In a bowl, combine the softened butter, olive oil, minced garlic, Worcestershire sauce, kosher salt, black pepper, smoked paprika, onion powder, garlic powder, thyme, and rosemary to make a thick seasoning paste. 3. Rub the garlic-herb mixture generously over every exposed surface of the roast, pressing the seasoning firmly into the meat so the herbs and spices form an even coating. 4. Place the roast bone-side down on a rack inside a roasting pan. Pour the beef broth into the bottom of the pan, keeping the liquid below the meat rather than pouring it over the seasoned crust. 5. Preheat the oven to 450°F and allow the seasoned roast to sit while the oven reaches temperature. This high initial heat will create the deeply browned exterior seen on the finished roast. 6. Roast uncovered at 450°F for 20 minutes, then immediately reduce the oven temperature to 325°F without removing the roast from the oven. 7. Continue roasting until the thickest part reaches approximately 120–125°F for medium-rare or 130–135°F for medium. Insert a meat thermometer into the thickest portion of the meat without touching the bone. 8. During the final stage of roasting, occasionally spoon a small amount of the pan juices over the roast, being careful not to wash away the dark, seasoned crust. 9. Remove the roast from the oven when it is about 5°F below the desired final temperature. Transfer it to a cutting board and loosely tent it with foil. 10. Rest the roast for 25–35 minutes so the internal temperature can rise slightly and the juices can redistribute throughout the meat. 11. While the roast rests, strain the pan juices into a small saucepan and simmer them for several minutes to concentrate the beef flavor. Taste and adjust seasoning if needed. 12. Carefully cut along the bones to separate them from the roast, then slice the beef into thick portions across the grain for tender, juicy slices. 13. Arrange the slices on a large serving board with the roasted bones alongside them and spoon the concentrated beef jus over the meat just before serving. 14. Serve hot with roasted potatoes, creamy horseradish, roasted vegetables, or a crisp green salad for a hearty steakhouse-style meal. Follow for more delicious homemade recipes and amazing food ideas!

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Sunday 13 September 2026 13:53:24 GMT