Roasted Prime Rib

This roasted prime rib develops a deep crust under the broiler while staying juicy and tender inside. Bella mushrooms cook alongside the steaks, soaking up the flavorful beef juices for an easy pairing made right in the same skillet.

Course Main Course, Main Dishes

Cuisine American, International

Keyword best prime rib, bone-in, bone-in prime rib, boneless, continue to cook, cook a prime rib, cook prime rib, cook time, degrees f, internal temperature, medium rare, perfect prime rib, perfect prime rib recipe, preheat the oven, prime rib, prime rib recipe, prime rib roast, rib roast, roast, roasted prime rib, room temperature, standing rib roast, thermometer

Prep Time 10

Cook Time 10

Servings Servings

Calories 143kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pieces Prime Rib Steaks 16 oz each, at room temperature
1 Cup Bella Mushrooms cut into smaller pieces
2 Tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Black Pepper
4 Sprigs Fresh Thyme
Butter for serving
Fresh Parsley for serving

US Customary - Metric

Instructions

Set the oven to broil, heat the oiled cast iron skillet, chop the mushrooms, and mix the seasonings.
Coat both sides of the room-temperature steaks with the spice blend and keep the mushrooms, thyme, butter, and parsley ready.
Place the steaks in the hot skillet, top with mushrooms, and broil for 5 minutes.
Flip the steaks, add thyme, and broil 5 more minutes to your preferred doneness, then serve with butter and parsley.

Notes

Use a meat thermometer to hit your preferred doneness precisely; this also depends on whether it's a bone-in prime rib or boneless. For medium-rare, aim for 130 to 135°Fahrenheit at the thickest point, and for medium, aim for 140 to 145°Fahrenheit before pulling the skillet from the oven.
The cast iron handle remains dangerously hot after coming out of the oven at broil temperature. Keep oven gloves on through the entire flip step and until the skillet is safely back in the oven, because there is no visual indicator that the handle is still hot.
Add the butter the moment the skillet comes out after the second cook, while the steak surface is at its hottest. It melts directly into the crust, carrying the fat across the entire surface rather than pooling at the edges.
For well-done prime rib, continue to cook in two-minute intervals after the first five minutes and check the internal temperature after each one. The mushrooms can dry out at extended cook times, so check them alongside the steak and remove them early if needed.

Nutrition