Description
This Dutch Oven Prime Rib recipe delivers a perfectly roasted and juicy prime rib with a flavorful butter, salt, and pepper crust. Using a Dutch oven and a two-stage roasting method ensures a tender, medium-rare finish with minimal fuss and maximum taste. Resting the roast inside the closed oven locks in juices and allows the meat to cook slowly to perfection.
Ingredients
Prime Rib Roast
- 8 lbs boneless prime rib, room temperature
Seasoning
- 1 cup unsalted butter, room temperature
- 1/4 cup coarse sea salt
- 1/4 cup ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 500°F to prepare for the initial high-heat searing stage of the prime rib.
- Cream the butter: Using a hand mixer, cream the room-temperature unsalted butter for about 1 minute until it becomes light and fluffy. This will help create a smooth coating for the roast.
- Apply butter to roast: Spread the creamed butter over every surface of the prime rib roast thoroughly using your hands or a spatula to ensure even coverage.
- Season the roast: Generously sprinkle coarse sea salt and ground black pepper all over the buttered roast to create a flavorful crust.
- Place roast in Dutch oven: Put the seasoned prime rib fat side up inside a Dutch oven, keeping the butcher's twine on to maintain shape during cooking.
- Sear the roast: Place the uncovered Dutch oven in the preheated 500°F oven for 15 minutes to sear the crust.
- Reduce temperature and continue roasting: Lower the oven temperature to 325°F and continue cooking for 10 to 12 minutes per pound for medium-rare doneness or until an instant-read thermometer reads your preferred internal temperature.
- Turn off oven and let rest: After roasting, turn off the oven but leave the door closed. Let the prime rib rest in the Dutch oven untouched for 1 to 2 hours to retain juices and complete the cooking process gently.
- Slice and serve: Remove the prime rib from the Dutch oven, discard the butcher's twine, slice to desired thickness, and enjoy your perfectly cooked prime rib.
Notes
- Letting the prime rib rest in the closed oven ensures even cooking and a juicy interior.
- Use an instant-read thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
- Bringing the meat to room temperature before cooking promotes even roasting.
- Butter helps create a crispy flavorful crust and holds the seasoning in place.
- Adjust seasoning amounts if your roast is smaller or larger than 8 lbs.
