Few dishes capture the essence of a special occasion quite like a perfectly cooked prime rib. Chef Ron Lock’s Prime Rib Recipe brings restaurant-quality flavor right into our kitchens, combining simple ingredients with expert techniques for a tender, juicy roast every time.
This recipe highlights the rich, beefy flavor of prime rib enhanced by a savory herb crust that locks in moisture and adds a deliciously crispy finish. Whether we’re celebrating holidays or hosting a Sunday dinner, this dish promises to impress our guests and satisfy our cravings.
With clear steps and tips straight from Chef Ron Lock, we’ll master the art of prime rib roasting and create a centerpiece that’s both elegant and comforting. Let’s dive into this classic recipe that’s sure to become a favorite in our culinary repertoire.
Ingredients
To achieve the perfect Prime Rib following Chef Ron Lock’s renowned recipe, we carefully select and prepare each ingredient. Below is a detailed breakdown to ensure every element contributes to a memorable roast.
Prime Rib
Choosing the right cut of beef is essential. We recommend:
| Ingredient | Quantity | Details |
|---|---|---|
| Prime Rib Roast | 6 to 8 pounds | Bone-in for maximum flavor |
| Beef, USDA Choice or Prime | Same as above | Well-marbled for tenderness |
This beef cut is the star of the recipe, offering the ideal balance of juiciness and texture.
Seasonings and Rub
The signature herb crust comes from a precise blend of seasonings. Here’s what we use to create that savory, aromatic coating:
- Kosher salt – 3 tablespoons, coarse grind to enhance crust texture
- Freshly cracked black pepper – 2 tablespoons, for bold, peppery notes
- Garlic powder – 1 tablespoon, lends a subtle earthy depth
- Onion powder – 1 tablespoon, complements the garlic perfectly
- Fresh rosemary – 2 tablespoons, finely chopped for herbal brightness
- Fresh thyme – 1 tablespoon, finely chopped to add complexity
- Olive oil – 3 tablespoons, to bind the rub and promote browning
This combination ensures our rub is both flavorful and forms a crisp, golden-brown crust.
Optional Accompaniments
Enhance your prime rib meal with these classic side ingredients as suggested by Chef Ron Lock:
- Horseradish sauce – prepared or fresh grated
- Au jus or beef gravy – rich and savory
- Fresh parsley – chopped, for garnish
- Roasted garlic cloves – caramelized for sweetness
- Yorkshire pudding – traditional partner for prime rib
Each accompaniment is chosen to complement and elevate the deep, beefy flavors of the roast.
These ingredients set the foundation for the step-by-step process to deliver that unforgettable prime rib experience straight from our kitchen to yours.
Equipment Needed
To achieve the perfect Chef Ron Lock Prime Rib Recipe, we need precise and reliable equipment. Having the right tools ensures even cooking, a beautiful crust, and juicy tenderness every time. Here is a detailed checklist of our essential kitchen gear for this recipe:
- Roasting Pan with Rack
A sturdy roasting pan with a rack allows air circulation around the roast, promoting even browning and preventing the meat from sitting in its juices.
- Meat Thermometer (Instant-Read or Probe)
Accurate temperature monitoring is crucial. We rely on an instant-read or probe thermometer to track the internal temperature for precise doneness.
- Sharp Chef’s Knife
For trimming excess fat and slicing the prime rib post-roast, a sharp chef’s knife is indispensable.
- Mixing Bowl
To combine the herb crust ingredients thoroughly, a medium-sized mixing bowl is preferred.
- Basting Brush or Spoon
We use a basting brush or spoon to evenly apply the olive oil and herb mixture over the roast.
- Cutting Board
A large cutting board provides a safe surface for carving the rested prime rib.
- Aluminum Foil
Tent the roast loosely with foil during resting to retain heat and juices without steaming the crust.
- Oven Mitts or Heatproof Gloves
Handling the hot roasting pan safely requires sturdy mitts or gloves.
| Equipment | Purpose | Notes |
|---|---|---|
| Roasting Pan & Rack | Even heat circulation & drippings | Prefer heavy-duty stainless steel |
| Meat Thermometer | Monitor internal temperature | Instant-read preferred |
| Chef’s Knife | Trimming and carving | Sharp and well-balanced |
| Mixing Bowl | Mixing herb crust ingredients | Medium size, non-reactive |
| Basting Brush/Spoon | Evenly spreading seasoning | Silicone brush lasts longer |
| Cutting Board | Safe carving surface | Large enough for prime rib |
| Aluminum Foil | Tent roast during resting | Use heavy-duty for best results |
| Oven Mitts/Gloves | Safe handling of hot cookware | Heat-resistant and flexible |
“The right tools are half the battle. With these, the process is safer, cleaner, and much more enjoyable.”
With this equipment setup, we lay the foundation for roasting prime rib to perfection as taught by Chef Ron Lock. Next, we will move seamlessly into the step-by-step roasting process using these essential tools.
Prep Work
Before we start roasting, proper preparation sets the foundation for a perfectly cooked Chef Ron Lock Prime Rib. Let’s focus on selecting the best cut, prepping the meat, and crafting the signature herb rub.
Selecting the Prime Rib
Choosing the right prime rib is crucial for flavor and tenderness. We recommend:
- Bone-in prime rib roast for enhanced flavor and moisture retention.
- USDA grading of Choice or Prime to ensure marbling and juiciness.
- Roast size tailored to the number of guests—typically 1 pound per person.
| Roast Size (pounds) | Approximate Servings |
|---|---|
| 4 – 5 | 4 – 5 |
| 6 – 7 | 6 – 7 |
| 8 – 9 | 8 – 9 |
“The bone-in cut is non-negotiable—it adds flavor and helps cook evenly,” Chef Ron Lock reminds us.
Preparing the Meat
Start by bringing the prime rib to room temperature. This helps the roast cook evenly:
- Remove the roast from the fridge at least 2 hours before cooking.
- Pat the surface dry with paper towels — moisture on the surface impedes browning.
- Trim excess fat leaving a thin layer to keep the meat moist while cooking.
- Place the roast on a clean cutting board to prepare it for seasoning.
Mixing the Rub
Our herb crust is what makes this prime rib unforgettable. Here’s the precise blend:
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons olive oil
Instructions:
- Combine all dry ingredients in a bowl.
- Stir in olive oil until a paste forms.
- This paste helps the herbs adhere and forms a crispy, flavorful crust.
Pro tip: Mix the rub just before applying to preserve the herbs’ freshness and potency.
We are now ready to lavish this magnificent roast with its flavor-packed crust and move on to roasting for that perfect juicy tenderness.
Cooking Instructions
Follow these precise steps to roast Chef Ron Lock’s Prime Rib to perfection, ensuring a tender, juicy centerpiece that will impress every guest.
Roasting the Prime Rib
- Preheat the oven to 450°F (232°C). This high initial temperature creates a flavorful crust.
- Place the seasoned bone-in prime rib roast on a roasting rack inside a sturdy roasting pan. Position the bones downward, fat side up.
- Insert a meat thermometer probe into the thickest part of the roast, avoiding bones.
- Roast at 450°F for 20 minutes to develop the herb crust.
- After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting.
- Estimate roasting time as approximately 15 minutes per pound at 325°F.
| Step | Temperature (°F) | Time | Notes |
|---|---|---|---|
| Initial roast | 450 | 20 minutes | Develops crust |
| Continued | 325 | 15 minutes per pound | Even cooking, tender interior |
Monitoring Internal Temperature
- Use a digital meat thermometer for precision.
- Target the following internal temperatures for desired doneness:
| Doneness | Internal Temperature (°F) | Description |
|---|---|---|
| Rare | 120-125 | Cool red center |
| Medium Rare | 130-135 | Warm red center |
| Medium | 140-145 | Pink, slightly firm |
| Medium Well | 150-155 | Slightly pink center |
- Remove the roast from the oven when the internal temperature is 5°F below your target since the meat will continue to rise in temperature while resting.
- Chef Lock advises aiming for medium rare (130-135°F) to ensure maximum tenderness and juiciness.
Resting the Meat
- Transfer the roast to a cutting board and tent loosely with aluminum foil.
- Rest the prime rib for 20 to 30 minutes.
- This resting allows juices to redistribute, locking in flavor and moisture.
- Avoid cutting into it prematurely to prevent juice loss.
- After resting, carve into thick slices and serve with your preferred sides.
Serving Suggestions
To fully enjoy Chef Ron Lock’s Prime Rib Recipe, pairing it with the right carving techniques, side dishes, and sauces elevates the entire meal experience. Let’s explore the best ways to serve this spectacular roast.
Carving the Prime Rib
Proper carving ensures each slice reveals the perfect balance of juicy tenderness and the savory herb crust. Follow these steps:
- Allow the prime rib to rest for 20 to 30 minutes after roasting to let juices redistribute.
- Position the roast on a sturdy cutting board, fat side up.
- Using a sharp chef’s knife, first separate the rib bones by cutting along the bone’s curve if you prefer bone-in slices.
- For boneless slices, trim the bones away completely.
- Slice the meat perpendicular to the bone into ½-inch thick portions for ideal tenderness and presentation.
- Serve slices warm to preserve the rich flavors and texture.
Recommended Side Dishes
Classic side dishes complement the robust flavors of Chef Ron Lock’s Prime Rib perfectly. Here is a table of our top recommended sides with their highlights:
| Side Dish | Flavor Profile | Preparation Tip |
|---|---|---|
| Roasted Garlic Mashed Potatoes | Creamy, buttery, with a hint of garlic | Use roasted garlic for an intense flavor |
| Yorkshire Pudding | Light, airy, and crispy | Bake fresh and serve immediately |
| Sautéed Green Beans | Crisp, fresh with garlic and lemon zest | Quickly blanch beans before sautéing |
| Creamed Spinach | Rich and velvety with subtle nutmeg | Use fresh spinach for best texture |
| Horseradish Roasted Carrots | Sweet with a spicy horseradish kick | Roast until caramelized for depth |
Suggested Sauces and Condiments
To enhance the prime rib’s natural flavors, consider these sauces and condiments. Each adds a unique element that guests will appreciate:
- Au Jus: A classic light beef broth made from roasting drippings, perfect for moistening each slice.
- Creamy Horseradish Sauce: Adds a bright, spicy contrast to the savory meat.
- Garlic Herb Butter: Blend softened butter with rosemary, thyme, and garlic; melt over warm slices.
- Red Wine Reduction: Offers a rich, slightly sweet note that pairs well with the herb crust.
- Fresh Parsley Garnish: Sprinkled over the plate for a fresh color and subtle herbal aroma.
Make-Ahead Tips
Preparing Chef Ron Lock Prime Rib in advance can save us significant time on the day of our gathering while ensuring maximum flavor depth. Here are the essential make-ahead strategies to master this show-stopping roast:
1. Seasoning and Herb Crust Preparation
We can create the signature herb crust up to 24 hours ahead. Combine kosher salt, black pepper, garlic powder, onion powder, fresh rosemary, fresh thyme, and olive oil to make the paste. Generously rub this mixture over the entire surface of the prime rib. Then, wrap the roast tightly with plastic wrap and refrigerate.
This technique allows the flavors to deeply penetrate the meat, enhancing the roast’s aromatic intensity.
“Marinating the herb rub overnight is the secret to an unbeatable crust that locks in juiciness and bold flavors.” – Chef Ron Lock
2. Bringing the Roast to Room Temperature
On the day of cooking, remove the prime rib from the refrigerator at least 2 hours before roasting. Allow it to come to room temperature to ensure even cooking and a tender texture. Skipping this step results in uneven heat distribution and a less juicy final product.
| Step | Timing | Purpose |
|---|---|---|
| Apply herb crust and wrap | Up to 24 hours before | Flavor infusion |
| Remove from fridge for warming | At least 2 hours prior | Even cooking and tenderness |
3. Refrigeration and Uncovered Rest
For an extra-crispy crust, after applying the herb rub, we can place the uncovered rib in the refrigerator overnight. This dries out the surface, promoting a more robust, savory crust during roasting.
4. Prepare Accompaniments Ahead of Time
Sauces like au jus and creamy horseradish sauce can be prepared a day in advance and refrigerated. This lets us focus solely on roasting and carving when it’s showtime.
5. Roasting Pan and Equipment Setup
We recommend setting up all our tools and the roasting pan the night before. This reduces stress and streamlines the cooking process:
- Place the rack in the roasting pan.
- Make sure the meat thermometer is calibrated and ready.
- Have aluminum foil and oven mitts handy.
Efficiency in preparation ensures we deliver a prime rib that’s as splendid as Chef Ron Lock’s original creation.
Using these Make-Ahead Tips, we set ourselves up for a seamless cooking experience while locking in the rich herbal flavors and tender juiciness expected from a Chef Ron Lock Prime Rib Recipe.
Conclusion
Mastering Chef Ron Lock’s Prime Rib Recipe brings a new level of confidence to your cooking. With the right ingredients, tools, and preparation, you can create a tender, flavorful roast that stands out at any gathering.
By following the tips and techniques shared, we ensure every bite is juicy and perfectly seasoned. This recipe isn’t just about cooking prime rib—it’s about elevating your entire dining experience with ease and precision.
Let’s make this classic dish a regular feature in our kitchens, impressing guests and satisfying cravings with every roast.
Frequently Asked Questions
What type of prime rib roast is best for this recipe?
Choose a high-quality bone-in prime rib roast, ideally USDA Choice or Prime, to ensure the best flavor and tenderness.
How do I make the herb crust for the prime rib?
The herb crust is made from a blend of kosher salt, black pepper, garlic powder, onion powder, fresh rosemary, fresh thyme, and olive oil, which creates a savory, crispy coating.
What equipment do I need to roast prime rib successfully?
You’ll need a sturdy roasting pan with a rack, a reliable meat thermometer, and basic kitchen tools to prepare and monitor the roast.
Should I prepare the prime rib ahead of time?
Yes, preparing the herb crust and applying it up to 24 hours in advance enhances flavor, and refrigerating the roast uncovered helps achieve a crispier crust.
How do I know when the prime rib is cooked perfectly?
Use a meat thermometer to monitor internal temperature: 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium doneness.
Why is resting the prime rib important before carving?
Resting allows juices to redistribute, resulting in a juicier, more flavorful roast that’s easier to carve.
What sides complement Chef Ron Lock’s prime rib recipe?
Traditional accompaniments include horseradish sauce, au jus, roasted garlic cloves, fresh parsley, and Yorkshire pudding for a complete meal.
Can I bring the roast to room temperature before cooking?
Yes, bringing the roast to room temperature before roasting ensures even cooking and better texture.
How do I achieve a crispy crust on my prime rib?
Dry the roast’s surface thoroughly, apply the herb crust generously, and refrigerate it uncovered overnight for a crispier crust during roasting.
What makes this prime rib recipe restaurant-quality?
The precise herb crust, quality of the roast, careful temperature monitoring, and resting techniques combine to deliver a tender, juicy, and flavorful prime rib similar to those served in fine restaurants.