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Get ready to treat yourself with a mouthwatering, perfectly cooked prime rib that’s just the right size for one!
Craving prime rib but don’t want to feed an army? You’ve hit the jackpot. Here’s your all-in-one guide to a mouthwatering, single-serving prime rib. Get ready for a culinary solo adventure with every juicy detail included.
Prime Rib for One
Prime rib: the king of beef cuts, the rock star of roasts. This deliciously tender piece gets the royal treatment for a single, lucky diner. Perfect for those nights when you want to pamper yourself without the fanfare of a feast.
- Cooking Method: Oven-roasted
- Prep Time: 10 minutes
- Cook Time: ~1 hour
- Cuisine Type: American
Ingredients
- 1 bone-in prime rib steak (12-16 oz.)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp fresh rosemary, chopped
- 1 tbsp olive oil
- 1/2 cup beef broth
- 1 sprig fresh thyme
Cooking Instructions
- Preheat your oven to 450°F (232°C). Get that baby heated up like a furnace.
- Pat the prime rib dry and rub with olive oil. No oiling the inner sanctum, just the outer.
- Mix salt, pepper, garlic powder, and rosemary in a bowl. Massage it into the meat like you’re kneading dough for the gods.
- Place the rib in a roasting pan, bone-side down. Give it the throne it deserves.
- Roast at 450°F (232°C) for 15 minutes. Let it feel the burn.
- Lower the oven temperature to 325°F (163°C) and continue roasting for about 45 minutes. Internal temp should reach 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
- Remove the prime rib from the oven and let it rest for 15 minutes. It’s a hard worker, it deserves a break.
- While resting, pour beef broth into the roasting pan. Scrape up the flavorful bits and simmer until slightly reduced.
- Slice the prime rib against the grain and serve with the pan juice reduction. Voilà!
Suggestions
- Alternative Ingredients: Try a ribeye steak if prime rib feels too posh.
- Garnishing Options: Freshly chopped parsley or a sprinkle of parmesan cheese adds a flair of elegance.
- Cooking Tips: Always use a meat thermometer. Guesswork is for magicians, not chefs.
