Dutch Oven Prime Rib

This Dutch oven prime rib is so juicy and flavorful, no one will believe it's made with 4 ingredients. Make a restaurant-worthy roast at home with zero effort!

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Course: Main Dishes

Cuisine: American

Keyword: dutch oven prime rib

Prep Time: 10

Cook Time: 25

Additional Time: 2

Total Time: 2 35

Servings:

Calories: 1575kcal

Author: Louisa

Equipment

Ingredients

8 lbs boneless prime rib, room temperature
1 cup unsalted butter, room temperature
1/4 cup coarse sea salt
1/4 cup ground black pepper

Instructions

Preheat the oven to 500°F.
Using a hand mixer, cream the room-temperature butter for 1 minute until light and fluffy. Then, apply it to every surface of the roast using your hands or a spatula.
Sprinkle salt and pepper generously over the buttered surface of the roast.
Place the seasoned prime rib, fat side up, in the Dutch oven, with the butcher's twine still on. Place uncovered in the preheated oven for 15 minutes.
Reduce the oven temperature to 325°F and cook according to your desired doneness. For medium rare, cook the prime rib in the Dutch oven for 10 to 12 minutes or use an instant-read thermometer to check the meat's internal temperature.
Turn the oven off, but do not open the door. Leave the prime rib undisturbed for 1 to 2 hours.
After the full resting period, transfer the prime rib to a cutting board, remove the butcher's twine, slice, and serve. Enjoy!

Notes

Make sure your meat is at room temperature! If it’s cold, your roast won’t cook evenly.
Slice your prime rib roast against the grain into 1/2-inch portions and serve it on a large platter. Mashed potatoes, stuffed mushrooms, or even a chopped salad all make great sides for this dish!
You can store your leftovers in an airtight container in the fridge for 3 to 4 days. To serve, wrap the roast in foil and reheat it in the oven at 250°F for 10 minutes. This recipe is also freezer-friendly! Wrap the slices in foil and store them in a freezer-safe bag for up to 2 months.

Nutrition