Imen Dridi Unleash culinary perfection with Michael Symon’s 5-pound Prime Rib. Sea salt, black pepper, rosemary, thyme, garlic, and olive oil create a flavor symphony. In just 120 minutes, serve up 6 portions of exquisite tenderness. Precision is key with a meat thermometer. Elevate your plate with an optional horseradish kick.
More Michael Symon Recipe:
🧡 Why You’ll Love This Prime Rib Recipe:
- Mouthwatering Flavor: The seasoning mix, infused with your favorite spirit, elevates the taste to new heights.
- Juicy Perfection: Searing the prime rib before roasting locks in juices, ensuring a flavorful and succulent roast.
- Rich Aromas: The herb-infused butter adds a layer of richness, creating a melt-in-your-mouth experience.
❓ What Is Michael Symon Prime Rib Recipe?
Michael Symon Prime Rib is made with 5-pound beef prime rib seasoned with sea salt, black pepper, rosemary, thyme, garlic, and olive oil. The infusion of spirits, searing, and herb-infused butter contribute to its exceptional taste.
🥩 Michael Symon Prime Rib Ingredients
- 5 pounds beef prime rib* (if larger, double the spices/seasonings)
- Sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic , minced
- 1/4 cup olive oil
- horseradish , for serving (optional)
🍲 How To Make Michael Symon Prime Rib
- Let the prime rib sit at room temperature for an hour before cooking for even cooking.
- Ensure even cooking by positioning the oven rack in the center before preheating to 500 degrees F.
- Combine 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil for a flavorful seasoning mix.
- Pat the roast dry, then generously rub the seasoning onto all sides for maximum flavor infusion.
- Start at 500 degrees for 15 minutes, then reduce to 325 degrees for the desired doneness.
- Use a meat thermometer for precision – rare (120°F), medium-rare (130°F), medium (140°F), medium-well (150°F).
- Take it out 5-10 degrees before reaching the desired temperature as the meat continues to cook while resting.
- Allow the prime rib to rest, tented with foil, for 30 minutes to retain juices and tenderness.
- When carving, slice against the grain into ½ inch thick slices for optimal tenderness.
- Elevate your dish with a side of horseradish for a zesty kick.
💭 Recipe Tips
- Room Temperature Magic: Bringing the prime rib to room temperature ensures even cooking, allowing the flavors to develop harmoniously.
- Pat and Rub Technique: Pat the roast dry and generously rub the seasoning onto all sides, ensuring a thorough and delightful flavor infusion.
- Crucial Resting Period: Allow the prime rib to rest, tented with foil, for 30 minutes, preserving its juices and enhancing overall tenderness.
🥗 What To Serve With Prime Rib?
Pair Prime Rib with Roasted Vegetables, Yorkshire Pudding, Creamed Spinach ,Horseradish Sauce, Baked Potatoes with Sour Cream, Crispy Brussels Sprouts.
🎚 How To Store Leftovers Prime Rib?
- In the fridge: Store Leftovers Prime Rib in an airtight container for up to 3 days.
- In the freezer: Place Leftovers Prime Rib in a sealed bag and store for up to 3 months.
🥵 How To Reheat Leftovers Prime Rib?
- In the oven: Wrap Leftovers Prime Rib, heat for about 20 minutes at 250°F.
- In the microwave: Heat Leftovers Prime Rib for 10 minutes, stir between, until warm.
- In the air-fryer: Reheat Leftovers Prime Rib for 5-7 minutes at 350°F in the air-fryer basket.
FAQ’S
Can I Use A Different Type Of Roast Instead Of Prime Rib For Prime Rib?
Yes, you can use a different type of roast, adjusting cooking times based on the cut’s size and thickness. Ensure to maintain the seasoning proportions for flavor consistency.
How Can I Adjust the Seasoning For A Spicier or Milder Flavor?
To adjust the seasoning, you can control the spice level by modifying the quantity of black pepper and horseradish. Increase for a spicier kick or decrease for a milder taste.
Can I Substitute Ground Black Pepper With White Pepper In the Seasoning Mix?
Yes, you can substitute ground black pepper with white pepper in the seasoning mix. Adjust the quantity based on your taste preferences, keeping the flavor profile balanced.
How Can I Prevent The Prime Rib From Drying Out During Cooking?
To prevent the prime rib from drying out, ensure a proper rest period after cooking. Additionally, use a meat thermometer to achieve the desired doneness without overcooking.
More Michael Symon Recipe:
Michael Symon Prime Rib Nutrition Facts:
- Calories: 729kcal
- Carbohydrates: 1g
- Protein: 31g
- Fat: 66g
- Saturated Fat: 26g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 30g
- Cholesterol: 137mg
- Sodium: 102mg
- Potassium: 517mg
- Fiber: 0.2g
- Sugar: 0.03g
- Calcium: 24mg
- Iron: 3mg
Michael Symon Prime Rib Recipe
Description
Unleash culinary perfection with Michael Symon’s 5-pound Prime Rib. Sea salt, black pepper, rosemary, thyme, garlic, and olive oil create a flavor symphony. In just 120 minutes, serve up 6 portions of exquisite tenderness. Precision is key with a meat thermometer. Elevate your plate with an optional horseradish kick.
Ingredients
Instructions
- Let the prime rib sit at room temperature for an hour before cooking for even cooking.
- Ensure even cooking by positioning the oven rack in the center before preheating to 500 degrees F.
- Combine 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil for a flavorful seasoning mix.
- Pat the roast dry, then generously rub the seasoning onto all sides for maximum flavor infusion.
- Start at 500 degrees for 15 minutes, then reduce to 325 degrees for the desired doneness.
- Use a meat thermometer for precision – rare (120°F), medium-rare (130°F), medium (140°F), and medium-well (150°F).
- Take it out 5-10 degrees before reaching the desired temperature as the meat continues to cook while resting.
- Allow the prime rib to rest, tented with foil, for 30 minutes to retain juices and tenderness.
- When carving, slice against the grain into ½-inch thick slices for optimal tenderness.
- Elevate your dish with a side of horseradish for a zesty kick.
Notes
- Room Temperature Magic: Bringing the prime rib to room temperature ensures even cooking, allowing the flavors to develop harmoniously.
Pat and Rub Technique: Pat the roast dry and generously rub the seasoning onto all sides, ensuring a thorough and delightful flavor infusion.
Crucial Resting Period: Allow the prime rib to rest, tented with foil, for 30 minutes, preserving its juices and enhancing overall tenderness.
