Ina Garten Prime Rib Roast

Ina Garten’s Prime Rib Roast is a show-stopping dish, perfect for special occasions, holiday feasts, or elegant dinner parties. This classic bone-in rib roast is seasoned simply with salt, pepper, garlic, and fresh herbs, then roasted to perfection for a tender, juicy, and flavorful result. Ina’s method ensures a perfectly cooked prime rib with a golden-brown crust and a melt-in-your-mouth interior.

What Is Ina Garten’s Prime Rib Roast?

Ina Garten’s Prime Rib Roast is a bone-in standing rib roast cooked using the reverse-sear method, where it is slowly roasted at a low temperature and then finished at high heat for a crispy, golden crust. This technique ensures even cooking, producing a juicy, medium-rare center with maximum flavor.

Other Ina Garten Recipes

• Ina Garten Blue Cheese Dip
• Barefoot Contessa Roast Beef

Reasons to Try Ina Garten’s Prime Rib Roast

• Perfectly tender and juicy – Slow roasting locks in moisture.
• Rich, deep flavor – A simple herb and garlic rub enhances the natural taste of the beef.
• Show-stopping presentation – Ideal for holidays or elegant dinners.
• Foolproof cooking method – Ensures even doneness from edge to center.
• Pairs well with a variety of sides – Complements roasted vegetables, mashed potatoes, and sauces.

Ingredients Needed to Make Ina Garten Prime Rib Roast

• 1 (4-bone) prime rib roast (about 8-10 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• ¼ cup olive oil
• 2 tablespoons unsalted butter, softened

Instructions to Prepare Ina Garten Prime Rib Roast

Step 1: Prepare the Prime Rib Roast

• Bring to room temperature – Remove the prime rib from the refrigerator 2 hours before cooking to allow even roasting.
• Pat the roast dry – Use paper towels to remove excess moisture.

Step 2: Season the Roast

• Make the herb rub – In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
• Coat the roast – Rub the seasoning mixture evenly over the entire prime rib. Let it sit for at least 30 minutes for maximum flavor absorption.

Step 3: Slow Roast the Prime Rib

• Preheat the oven – Set to 250°F (120°C) for low and slow roasting.
• Place the roast in a roasting pan – Position it fat-side up on a rack inside a roasting pan.
• Roast for 3 to 3 ½ hours – Cook until the internal temperature reaches:
  • 120°F (49°C) for rare
  • 125°F (52°C) for medium-rare
  • 130°F (54°C) for medium

Step 4: Rest and Sear

• Rest the roast – Remove from the oven and tent with foil. Let it rest for 30-45 minutes to retain juices.
• Increase oven temperature to 500°F (260°C) – Just before serving, place the roast back in the oven for 5-10 minutes to create a crispy, browned crust.

Step 5: Carve and Serve

• Slice the roast – Use a sharp knife to carve thick or thin slices.
• Serve immediately – Enjoy with horseradish sauce or au jus.

What Goes Well With Ina Garten Prime Rib Roast?

• Creamy mashed potatoes – A perfect, buttery side.
• Yorkshire pudding – A classic pairing with prime rib.
• Roasted Brussels sprouts – Adds a crunchy, caramelized contrast.
• Green beans almondine – A fresh and flavorful side.
• Horseradish sauce – Provides a spicy, tangy kick.

Key Tips for Making Ina Garten’s Prime Rib Roast

• Use a meat thermometer – Ensures perfect doneness without guesswork.
• Let it rest – Helps retain juices for a tender roast.
• Reverse-sear for the best crust – Slow roasting followed by high heat creates the perfect texture.
• Choose high-quality beef – A prime-grade rib roast delivers the best flavor and tenderness.
• Don’t over-season – Let the natural flavor of the beef shine.

Creative Variations of Ina Garten’s Prime Rib Roast

• Garlic butter finish – Brush with garlic butter before searing for extra richness.
• Mustard and herb crust – Add Dijon mustard to the rub for tangy depth.
• Smoked prime rib – Cook on a smoker for a rich, smoky flavor.
• Cracked peppercorn crust – Adds a bold, peppery bite.
• Balsamic glaze – Drizzle with balsamic reduction for a hint of sweetness.

Storage Guidelines for Ina Garten Prime Rib Roast

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze for longer storage – Wrap tightly in foil and freeze for up to 3 months.
• Store au jus separately – Keeps the meat moist when reheating.

Reheating Tips for Ina Garten’s Prime Rib Roast

• Oven method – Reheat at 275°F for 15-20 minutes until warm.
• Sous vide method – Place slices in a sealed bag and warm in 130°F water for the best texture.
• Stovetop method – Sear slices in a pan with butter for a quick reheat.

FAQs

What is the best temperature for a standing rib roast?

The ideal internal temperature depends on your preferred doneness:

• Rare: 120-125°F (49-52°C)
• Medium-rare: 130-135°F (54-57°C) (recommended)
• Medium: 135-140°F (57-60°C)
• Well-done: 145°F+ (63°C+)

It’s best to use a meat thermometer and remove the roast 5°F below the target temperature, as it will continue cooking while resting.

Is there a difference between a rib roast and a standing rib roast?

Yes. A rib roast refers to a large cut of beef taken from the primal rib section, which can be boneless or bone-in. A standing rib roast is a bone-in rib roast that “stands” on the bones while roasting, allowing for better air circulation and even cooking.

How do you cut a cooked prime rib roast?

1. Rest the roast for at least 30 minutes before slicing to retain juices.
2. Remove the bones (if bone-in) by cutting along the rib bones.
3. Slice against the grain into ½-inch to 1-inch thick slices for the best texture.
4. Serve immediately with au jus or horseradish sauce.

How do you sear a prime rib roast?

For a crispy, flavorful crust, use the reverse-sear method:

1. Slow-roast first at 250°F (120°C) until 5°F below the desired doneness.
2. Rest the roast for 30-45 minutes.
3. Preheat the oven to 500°F (260°C).
4. Sear for 5-10 minutes until golden brown and crisp.

How to cook a precooked prime rib?

To reheat without drying out:

1. Wrap the roast in foil and place it in an oven-safe dish.
2. Add a little broth or au jus for moisture.
3. Reheat at 275°F (135°C) for about 20-30 minutes, or until warm.
4. Sear at 500°F for 5 minutes if needed to crisp up the crust.

How do you cook a roast after searing?

Rest for at least 30 minutes before slicing to retain juices.

Preheat the oven to 250-275°F (120-135°C).

Place the roast in a roasting pan, fat-side up.

Roast slowly until it reaches your desired internal temperature (e.g., 130°F for medium-rare).

How long should I let the prime rib rest before slicing?

Let the roast rest for at least 30-45 minutes before carving to allow the juices to redistribute.

What is the best temperature for medium-rare prime rib?

For a medium-rare roast, aim for an internal temperature of 125°F (52°C) before resting.

Wrapping Up

Ina Garten’s Prime Rib Roast is an elegant, foolproof recipe that delivers tender, juicy meat with a rich, flavorful crust. Whether served for Christmas dinner, Thanksgiving, or a special celebration, this dish is guaranteed to impress. Try this perfectly seasoned and roasted prime rib for a luxurious meal that everyone will love!

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