The Butcher’s Market offers superb meats in NC, and their prime rib roast is the perfect staple for your holiday meal! Even if you cannot try it this Christmas, they offer it all year.
Want to know a little secret? My mom and I had never cooked prime rib before. GASP! Truthfully, we never really considered it because it seemed intimidating, and we assumed it wasn’t worth the effort.
The Butcher’s Market showed us how wrong we were. Minimal effort is required, especially when you order through them!
BRT: Our New Favorite Acronym
The Butcher’s Market’s prime rib roasts all come BRT, or “bones removed and tied back on.” This allows you to cook the roast with bones still attached, which improves flavor and tenderness, but also easily clip a string to take them off when you’re ready to cut and serve.
It could not be simpler, and we were so happy we didn’t have to struggle to remove the bones ourselves.
Duck Fat, Anyone?
Yet another lesson learned from The Butcher’s Market during this process was that duck fat makes for an amazingly flavorful roast.
Olive oil works great, so don’t sweat it if you don’t have duck fat. However, if you find yourself in one of their stores, we highly recommend picking up a tub of duck fat to spread on the roast for an extra unique final product.
We spread the duck fat over the roast and sprinkled it with The Butcher’s Market house seasoning!
Cooking The Prime Rib Roast
Following the instructions on their website, we allowed the roast to come to room temperature and then placed it in the oven at 500 degrees Fahrenheit for 15-20 minutes. This gave it a good sear, but keep an eye on it so it doesn’t get too dark.
We then lowered the temperature to 250 degrees Fahrenheit and continued cooking it for 15 minutes per pound. In our case, this ended up being about an hour and a half.
We served it with some of The Butcher’s Market’s delicious prepared sides. Easiest holiday meal ever!
The Butcher’s Market Prime Rib Roast: How To + Tips for Success
Equipment
Ingredients
- 1 pound prime rib roast
- 1 tbsp duck fat can replace with olive oil
- Butcher's Market house seasoning
Instructions
- Allow roast to come to room temperature. Preheat oven to 500 °F1 pound prime rib roast
- Rub roast with duck fat (or olive oil) and sprinkle generously with house seasoning. Avoid adding extra salt as this may reduce moisture during cooking.1 tbsp duck fat, Butcher's Market house seasoning
- Place the roast bone down in a roasting pan. Cook in 500 °F oven for 15-20 minutes. Remove roast.
- Lower oven temperature to 250 °F and continue cooking the roast for 15 per pound or until it reaches desired internal temperature. Internal temp of 130 °F for medium, 125 °F for medium rare
- Let roast rest for 20 minutes.
- Cut the strings and remove bones. Slice and enjoy!
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