Rosemary Prime Rib Roast

Prime Rib Roast… It’s a lot easier and tastier than you probably thought it could be to make.

Cook time after searing is about 11-12 minutes per pound for perfect medium rare. If you want it cooked more you’ll have to experiment with your times and go a little longer.

I do the searing outside in a cast iron pan since it can get a little smoky.

I’m going to write this up in steps -vs- a recipe. It really is just a few steps.

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Step 1: Pack sea salt and fresh crack black pepper on all surfaces of the roast. Let rest for about 1 hour. If you don’t have the time, you can immediately go to step 2.


Step 2: Melt your bacon fat in a large frying pan, preferably cast iron and heat till it’s smoke point. If you cook bacon for breakfast, all this is, is the rendered fat from bacon, after cooking we pour it into a mason jar and keep it in the refrigerator to use later.


Step 3: Preheat your oven to 325º F. Drop a couple sprigs of Rosemary into the Bacon fat. Sear every surface of the roast for 2 minutes. It’ll get smoky and you’ll think you’re burning your roast but you’re not, you’re creating a perfect crust on the roast.



Step 4: Chop your Onions and Garlic, lay them in the bottom of a cast iron Dutch Oven, add a few more sprigs of Rosemary and lay the seared roast on top. Add a bit more Rosemary on top the roast and cover the Dutch Oven. Your oven should be ready, put the Dutch Oven in for your desired amount of time. This Prime Rib Roast was 4lbs so it was in the oven for 11 minutes per. lb = 44min.


Step 5: Remove from the oven immediately, take out the cooked sprigs of Rosemary, remove the Prime Rib Roast and set aside to rest for 5-10min. Pour the Au Jus liquid, onions and garlic into a bowl to serve over your garlic mashed potatoes or cuts of the roast.

Step 6: Slice and serve with Adoboloco Smoked Hamajang Hot Sauce … Unfortunately everyone was so hungry at this point I couldn’t get a final photo of it cut open. Next time I cook it, I’ll take final shot and add it here.




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