Oven-Roasted Prime Rib with Pomegranate Chimichurri
Oven-Roasted Prime Rib with Pomegranate Chimichurri
Ingredients
For the Prime Rib
- 3 pounds bone-in prime rib roast, at room temperature
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Pomegranate Chimichurri
- 1/4 cup red wine vinegar
- 1/4 cup red onion, finely minced
- 2 garlic, cloves, minced
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 cup pomegranate arils
- 1 teaspoon orange zest
- 1/2 cup extra virgin olive oil
Instructions
- 1
Remove the prime rib roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This promotes even cooking.
⏱️ 60 min
- 2
Preheat your oven to 450°F. Pat the prime rib roast dry with paper towels. Rub the entire roast with olive oil, then generously season with kosher salt and freshly ground black pepper, ensuring all sides are covered.
⏱️ 10 min•🌡️ 450
- 3
Place the seasoned prime rib roast, bone-side down, in a roasting pan. Roast in the preheated oven for 15 minutes to create a nice crust.
⏱️ 15 min•🌡️ 450
- 4
Reduce the oven temperature to 325°F. Continue roasting for approximately 1 hour to 1 hour and 45 minutes, or until an internal thermometer inserted into the thickest part of the meat (avoiding the bone) reads 125°F for medium-rare.
⏱️ 90 min•🌡️ 325
- 5
While the prime rib is roasting, prepare the Pomegranate Chimichurri. In a 1-pint mason jar, layer the ingredients in the following order: red wine vinegar, minced red onion, minced garlic, chopped fresh parsley, dried oregano, kosher salt, pomegranate arils, and orange zest. Pour the extra virgin olive oil over the top.
⏱️ 15 min - 6
Securely seal the mason jar with its lid. Shake vigorously for 1-2 minutes until all ingredients are well combined and the sauce appears emulsified. Set aside.
⏱️ 2 min
- 7
Once the prime rib reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 15 min
- 8
Carve the prime rib into thick slices. Serve immediately, topping each slice generously with the Pomegranate Chimichurri.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Roasted Prime Rib with Pomegranate Chimichurri
Ingredients
For the Prime Rib
- 3 pounds bone-in prime rib roast, at room temperature
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Pomegranate Chimichurri
- 1/4 cup red wine vinegar
- 1/4 cup red onion, finely minced
- 2 garlic, cloves, minced
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 cup pomegranate arils
- 1 teaspoon orange zest
- 1/2 cup extra virgin olive oil
Instructions
- 1
Remove the prime rib roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This promotes even cooking.
⏱️ 60 min - 2
Preheat your oven to 450°F. Pat the prime rib roast dry with paper towels. Rub the entire roast with olive oil, then generously season with kosher salt and freshly ground black pepper, ensuring all sides are covered.
⏱️ 10 min•🌡️ 450 - 3
Place the seasoned prime rib roast, bone-side down, in a roasting pan. Roast in the preheated oven for 15 minutes to create a nice crust.
⏱️ 15 min•🌡️ 450 - 4
Reduce the oven temperature to 325°F. Continue roasting for approximately 1 hour to 1 hour and 45 minutes, or until an internal thermometer inserted into the thickest part of the meat (avoiding the bone) reads 125°F for medium-rare.
⏱️ 90 min•🌡️ 325 - 5
While the prime rib is roasting, prepare the Pomegranate Chimichurri. In a 1-pint mason jar, layer the ingredients in the following order: red wine vinegar, minced red onion, minced garlic, chopped fresh parsley, dried oregano, kosher salt, pomegranate arils, and orange zest. Pour the extra virgin olive oil over the top.
⏱️ 15 min - 6
Securely seal the mason jar with its lid. Shake vigorously for 1-2 minutes until all ingredients are well combined and the sauce appears emulsified. Set aside.
⏱️ 2 min - 7
Once the prime rib reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful roast.
⏱️ 15 min - 8
Carve the prime rib into thick slices. Serve immediately, topping each slice generously with the Pomegranate Chimichurri.
⏱️ 3 min