Dutch Oven Prime Rib
This tried and true Dutch Oven Prime Rib Roast recipe delivers a perfectly tender and juicy roast with a flavorful, caramelized crust. It's roasted low and slow, creating a melt-in-your-mouth texture that's moist, flavorful, and absolutely unforgettable, making it an unforgettable dish for any occasion.
Equipment
- Large Dutch Oven (7.25 Qt or bigger)
- Wire Rack
- Saucepan
- Mixing Bowl
Ingredients
- 6 lb Prime Rib Roast
- 1 1/2 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1/2 cup Salted Butter, (softened)
- 1/4 cup Olive Oil
- 6 cloves Garlic, (minced)
- 1 tbsp Dijon mustard
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Parsley
- 1 tbsp Fresh Rosemary
For the bottom of the pot (for the au jus)
- 1 large Onion, (cut into 4 pieces)
- 1 head Garlic, (cut in half)
- 2 Carrots, (cut into three pieces)
- 3 Celery Stalks , (cut into three pieces)
Instructions
- We're going to start by prepping the roast the day before. Place the roast onto a wire rack on top of a baking sheet. Pat it dry with a paper towel, then generously coat in kosher salt, black pepper, and garlic powder. Place into the refrigerator for 24 hours.
- Remove the roast from the refrigerator and allow it to come to room temperature (this can take about 1 hour). Why? This will allow the roast to cook evenly!
- Then French the prime rib. This is totally optional. Use a sharp knife to trim away the meat from the top of the rib bones, leaving them clean for presentation. Scrape the bones thoroughly with the back of the knife or a boning tool to achieve a polished look. (Also, if your roast has a fat cap, you can trim it but I prefer to leave it on because it has a ton of flavor!)
- Once the roast is at room temp, preheat the oven to 250 degrees F. Combine softened butter, olive oil, diced garlic cloves, herbs de provence, garlic powder, dijon mustard, fresh thyme, and rosemary in a small bowl. Rub mixture all over the entire rib roast, ensuring that everything is coated. Season again with salt and pepper (pro tip: this is a big piece of meat so don't be afraid to season it generously!).
- Place onion, garlic, carrot, and celery in the bottom of the dutch oven. As the butter and the juices from the meat collect on the bottom of the pan, it'll create a delicious au jus for the roast. Place the seasoned roast on top of the vegetables and insert the probe for the meat thermometer into the thickest part of the meat (if using a meat thermometer with a probe). Roast prime rib until the internal temperature is 20 degrees below your desired doneness**see notes (i.e. for a medium done roast, roast until the roast it 115 degrees F), rotating halfway through the cooking process so that it cooks evenly.
- Remove the roast from the dutch and place a wire rack on top of a baking sheet. Cover with foil. Increase the oven temperature to 500 degrees F. Once preheated, place the roast back into the oven on the middle rack continue to cook for 15-20 minutes, until a deep golden brown crust develops and the temperature is at the desired doneness.
- Once the roast is at your desired internal temperature, remove the roast from the oven. Take it out of the dutch oven and place onto a wire rack. Cover with aluminum foil and let the prime rib rest for 30 minutes.
- While it's resting, drain all of the pan drippings in the bottom of the pan into a saucepan (you can discard the vegetables). Add to the stove over medium heat and season with salt and pepper. Cook until warmed throughout, about 10-15 minutes, until the mixture thickens a bit. (if you want more of a gravy texture, mix together 1 tbsp of cornstarch and 1 tbsp of water and pour into the au jus, Stir over heat until it thickens)
Notes
Internal Temperatures Degrees of Doneness Guide
In order to get your prime rib to it's desired doneness, you have to 1) remove it from the heat source 5 degrees under your desired temperature and 2) allow it to rest.
For the degree of doneness, the internal temperatures are:
- Rare: 120-130 degrees F (remove from heat at 115 degrees F)
- Medium-Rare: 130-140 degrees F (remove from heat at 125 degrees F)
- Medium: 140-150 degrees F (remove from heat at 135 degrees F)
- Medium-Well: 150-160 degrees F (remove from heat at 145 degrees F)
- Well Done: 160 degrees F and above (remove from heat at 155 degrees F)
- If you don't have a large dutch oven, you can also use a roasting pan or aluminum pan.
- Monitor with a Thermometer: Insert a meat thermometer into the thickest part of the roast (not touching bone) to ensure precise doneness. This is mandatory for the best results and preventing an under or overcooked roast.
- Choose a High-Quality Meat: Choose a well-marbled prime rib roast, preferably USDA Prime grade, as the marbling ensures flavor and tenderness.
- Remove the roast from the oven when it's 5 degrees F under temp - this slows the cooking process and prevents overcooking the roast.
- Let It Rest: Remove the roast from the Dutch oven, tent it with foil, and let it rest for 30 minutes to allow the juices to redistribute. This makes the meat nice and moist!!
Nutrition
Calories: 950kcal, Carbohydrates: 2g, Protein: 37g, Fat: 87g, Saturated Fat: 37g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 38g, Trans Fat: 0.4g, Cholesterol: 189mg, Sodium: 1258mg, Potassium: 639mg, Fiber: 0.5g, Sugar: 0.1g, Vitamin A: 361IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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