We’ve always been fans of prime rib’s rich, juicy allure, and Chef Ron Lock’s recipe takes it to the next level with its foolproof technique. Originating from the master chef’s innovative kitchen, this dish combines simplicity with gourmet flair, perfect for holiday feasts or special dinners.
In our experience, it’s the ideal way to impress guests while keeping things approachable. We’ll guide you through the essentials, ensuring your prime rib turns out tender and full of flavor every time.
Ingredients
As we dive into Chef Ron Lock’s foolproof prime rib recipe, let’s gather the essential ingredients that create its tender, juicy texture and rich, savory flavors. We prioritize quality cuts and precise measurements to ensure your roast emerges as a showstopter for any gathering.
Below, we list the ingredients in the order they are used, with specific prep notes for optimal results:
- Prime Rib Roast: 1 (5-7 pound) bone-in prime rib roast – Select a high-quality, well-marbled cut for maximum tenderness and flavor; let it sit at room temperature for 2 hours before seasoning to promote even cooking.
- Kosher Salt: 2 tablespoons – Use coarse grains to enhance the roast’s natural juices and form a flavorful crust; apply generously for that signature salty edge.
- Black Pepper: 1 tablespoon, freshly ground – Freshly grind for a bold, peppery kick that complements the meat’s richness without overwhelming it.
- Garlic: 6 cloves, minced – Choose firm, fresh bulbs; mince finely to infuse a pungent, aromatic essence that permeates the roast during cooking.
- Fresh Rosemary: 2 tablespoons, chopped – Opt for vibrant, green sprigs; chop just before use to release its earthy, pine-like notes that pair perfectly with beef.
- Fresh Thyme: 1 tablespoon, leaves stripped – Strip leaves from stems for a subtle, herbal depth that elevates the overall gourmet appeal.
- Olive Oil: 2 tablespoons – A high-quality, extra-virgin variety works best; use to create a light coating that helps seasonings adhere and promotes browning.
These ingredients form the foundation of our recipe, ensuring each bite delivers a symphony of flavors – from the crispy, golden exterior to the succulent, melt-in-your-mouth center. With Chef Ron Lock’s guidance, we’re confident you’ll achieve restaurant-quality results right in your kitchen.
Tools and Equipment
To prepare Chef Ron Lock’s prime rib recipe with precision and ease, we need the right tools and equipment. These items ensure our roast cooks evenly, reaches the perfect temperature, and is handled safely, building on the high-quality ingredients we’ve selected.
Here’s a curated list of essential tools, organized by their role in the preparation process:
- Roasting Pan with Rack: A sturdy roasting pan (ideally 12-16 inches) with a fitted rack is crucial for allowing air to circulate around the prime rib, promoting even browning and preventing the bottom from steaming. We recommend one made of heavy-duty metal for optimal heat distribution.
- Instant-Read Meat Thermometer: This indispensable tool helps us monitor the internal temperature accurately, ensuring our prime rib reaches 130-135°F for medium-rare without guesswork. Look for a digital model with a probe for quick, reliable readings.
- Sharp Chef’s Knife: A high-quality 8-10 inch chef’s knife is essential for trimming excess fat and carving the roast. We always sharpen ours before use to make clean, precise cuts that enhance presentation.
- Cutting Board: Opt for a large, stable cutting board (at least 12×18 inches) made of wood or plastic. It provides a safe surface for all our prep work, like mincing garlic and herbs from the ingredients list.
- Mixing Bowls: We use medium-sized stainless steel or glass bowls (around 2-3 quarts) to combine seasonings such as salt, pepper, and herbs. This keeps our workspace organized and ingredients well-blended.
- Aluminum Foil or Butchers Paper: For resting the cooked prime rib, a few sheets of heavy-duty aluminum foil or butchers paper help retain heat and juices, making the final result even more tender and flavorful.
- Oven Mitts or Heat-Resistant Gloves: These protect our hands when handling hot pans and the roast straight from the oven, ensuring safety during the cooking and serving process.
With these tools in hand, we’re fully equipped to execute the recipe flawlessly and achieve that signature, restaurant-quality prime rib every time.
Instructions
With our ingredients and tools in place, we guide you through Chef Ron Lock’s expert technique for a tender, flavorful prime rib that delivers restaurant-quality results. Let’s break down the process step by step to ensure precision and ease.
Prepare the Prime Rib
First, remove the 5-7 pound bone-in prime rib roast from the refrigerator and let it sit at room temperature for 2-3 hours. This step allows the meat to cook evenly and achieve that juicy, succulent texture we love.
Next, in a mixing bowl, combine 2 tablespoons of kosher salt, 1 tablespoon of freshly ground black pepper, 4 cloves of minced garlic, 2 tablespoons of chopped fresh rosemary, and 1 tablespoon of stripped fresh thyme with 2 tablespoons of high-quality olive oil. Mix until it forms a fragrant paste that will create a crispy, herb-infused crust.
Pat the prime rib dry with paper towels to remove moisture, then generously rub the paste all over the roast, ensuring it coats every inch for maximum flavor penetration. Place the roast bone-side down on the roasting pan rack and tie it with kitchen twine if needed to maintain its shape.
Cook the Prime Rib
Preheat your oven to 450°F for an initial sear that locks in the rich, savory juices. Once hot, place the prepared prime rib in the oven and roast at this temperature for 15 minutes to form a golden, aromatic exterior.
Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches your desired doneness. Use an instant-read meat thermometer inserted into the thickest part of the meat (avoiding the bone) to monitor progress—aim for 120°F for rare, 130°F for medium-rare, or 140°F for medium. For reference, here’s a quick guide to internal temperatures and estimated cooking times based on roast size:
| Doneness Level | Internal Temperature (°F) | Estimated Time for 5-7 lb Roast (after initial sear) |
|---|---|---|
| Rare | 120 | 1.5 to 2 hours |
| Medium-Rare | 130 | 2 to 2.5 hours |
| Medium | 140 | 2.5 to 3 hours |
As the prime rib roasts, the kitchen will fill with the enticing aroma of garlic and herbs, building anticipation for a dish that’s both tender and bursting with flavor.
Rest and Serve
Once the prime rib reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 20-30 minutes. This crucial step allows the juices to redistribute, ensuring each slice is moist and flavorful.
After resting, use a sharp chef’s knife to carve the roast against the grain into ½-inch thick slices, revealing the perfectly pink center and crispy exterior. Serve immediately with your favorite sides, and savor the impressive, gourmet appeal that makes Chef Ron Lock’s prime rib a standout for any occasion.
Make-Ahead Instructions
As we explore Chef Ron Lock’s prime rib recipe, preparing elements in advance allows us to minimize stress on the day of your gathering while preserving that tender, juicy texture and rich, herbaceous flavor. Let’s break down the key make-ahead strategies to ensure our prime rib remains impressive and effortless.
Preparing the Seasoning Paste Ahead
We can streamline our prep by making the seasoning paste up to 24 hours in advance. This step lets the flavors meld, creating a more aromatic rub that enhances the roast’s natural juices.
- In a mixing bowl, combine 2 tablespoons of minced garlic, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of stripped fresh thyme, 2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, and 2 tablespoons of high-quality olive oil.
- Mix until we form a fragrant, cohesive paste. For the best results, cover and refrigerate it in an airtight container.
This method ensures the paste is ready to go, infusing our prime rib with bold, earthy notes that elevate its gourmet appeal.
Seasoning the Roast in Advance
To achieve maximum flavor penetration, we recommend seasoning the prime rib roast up to 12-24 hours before cooking. This technique allows the salt and herbs to draw out and redistribute the meat’s moisture, resulting in a succulent, flavorful crust.
- Remove a 5-7 pound bone-in prime rib roast from the refrigerator and let it sit at room temperature for 30 minutes.
- Pat the roast dry with paper towels, then generously rub the prepared seasoning paste over the entire surface, including the ends.
- Place the seasoned roast on a wire rack set inside a roasting pan, cover loosely with plastic wrap, and refrigerate.
Pro Tip: For optimal results, avoid overcrowding the refrigerator; this setup ensures even seasoning absorption without compromising the roast’s moisture.
Cooking and Reheating the Prime Rib
If we’re planning a busy event, we can fully cook the prime rib ahead and reheat it to maintain its tender interior and crispy exterior. Based on Chef Ron Lock’s technique, here’s how we do it safely:
- Follow the standard cooking steps from our earlier instructions: Preheat the oven to 450°F for an initial 15-minute sear, then reduce to 325°F until the internal temperature reaches your desired doneness (e.g., 135°F for medium-rare).
- Once cooked, let the roast rest for 20-30 minutes, then carve and store.
For reheating, use the following guidelines to preserve flavors and textures:
| Step | Reheating Method | Time and Temperature | Key Notes |
|---|---|---|---|
| 1 | Oven Reheat | 250°F for 20-30 minutes | Cover loosely with foil to prevent drying; check internal temperature reaches 120°F to avoid overcooking. |
| 2 | Slow Reheat | In a 200°F oven for 30-45 minutes | Ideal for larger roasts; this method gently restores moisture for that melt-in-your-mouth experience. |
By reheating carefully, we lock in the roast’s savory essence and prevent any loss of that signature, restaurant-quality finish Chef Ron Lock is known for.
Remember to always use an instant-read thermometer for accuracy, ensuring our prime rib delights with its perfect balance of crusty exterior and succulent center.
Conclusion
We’ve shared Chef Ron Lock’s prime rib recipe as a go-to for creating memorable meals with ease. It’s our favorite way to bring gourmet flair to any gathering, ensuring tender, flavorful results every time.
As we wrap up, let’s encourage you to give this recipe a try—it’s sure to impress your guests and become a staple in your kitchen. We’re confident it’ll make your next occasion truly special.
Frequently Asked Questions
What is Chef Ron Lock’s prime rib recipe?
Chef Ron Lock’s prime rib recipe is a simple yet gourmet dish featuring a 5-7 pound bone-in roast seasoned with kosher salt, pepper, garlic, rosemary, thyme, and olive oil. It involves letting the meat reach room temperature, rubbing on a flavorful paste, searing at 450°F, then roasting at 325°F until tender. This foolproof method ensures juicy, restaurant-quality results perfect for holidays or special occasions.
What ingredients are needed for prime rib?
Key ingredients include a 5-7 pound bone-in prime rib roast, kosher salt, freshly ground black pepper, minced garlic, chopped fresh rosemary, stripped fresh thyme, and high-quality olive oil. These enhance the roast’s natural juices and create a flavorful crust, focusing on quality cuts for tender, juicy results.
What tools do I need to prepare prime rib?
You’ll need a sturdy roasting pan with a rack, an instant-read meat thermometer, a sharp chef’s knife, a large cutting board, mixing bowls, aluminum foil or butcher’s paper, and oven mitts. These ensure even cooking, accurate temperature checks, and safe handling for flawless execution.
How do I cook prime rib step by step?
First, let the roast sit at room temperature for 2-3 hours. Rub with a paste of garlic, herbs, salt, pepper, and oil. Preheat oven to 450°F for an initial sear, then reduce to 325°F until the desired internal temperature is reached (use a thermometer). Rest for 20-30 minutes before slicing for juicy results.
Can I prepare prime rib ahead of time?
Yes, make the seasoning paste up to 24 hours in advance and apply it 12-24 hours before cooking for better flavor. You can also cook the prime rib ahead and reheat it safely in a low oven to maintain tenderness and crispiness, reducing stress for gatherings.
What is the ideal internal temperature for prime rib?
For medium-rare, aim for 135°F; medium is 145°F. Use an instant-read thermometer to check the thickest part. Cooking times vary by size, typically 15-20 minutes per pound at 325°F after searing, ensuring a tender and flavorful roast.
How should I serve prime rib?
Let the roast rest for 20-30 minutes to redistribute juices, then carve into thick slices. Serve with favorite sides like roasted vegetables, potatoes, or salad to highlight its gourmet appeal. This makes it an impressive centerpiece for any special occasion.