Prime Rib Roast Recipe is the ultimate centerpiece for a celebratory meal, offering a juicy, tender cut of beef with a beautifully crusted exterior and perfectly cooked interior. Whether you’re hosting a holiday feast, a special dinner party, or simply treating yourself to an indulgent meal, this recipe will ensure your prime rib turns out flawlessly every time. With a simple seasoning blend, careful roasting, and a few tips for success, you’ll have a stunning and flavorful roast that will leave your guests impressed.
Ingredients
- 1 bone-in prime rib roast (4–6 ribs, about 8–10 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons fresh rosemary, chopped (optional)
- 2 teaspoons fresh thyme, chopped (optional)
- 2–3 tablespoons olive oil
Optional for Serving:
- Horseradish sauce
- Au jus
Instructions
1: Prepare the Roast
- Bring to Room Temperature: Remove the prime rib roast from the refrigerator 3–4 hours before cooking. Allowing the roast to come to room temperature ensures even cooking.
- Trim Excess Fat (Optional): Trim some of the excess fat cap, leaving about 1/4-inch for flavor.
2: Season the Roast
- In a small bowl, mix the kosher salt, black pepper, garlic powder, onion powder, rosemary, and thyme.
- Rub the roast generously with olive oil, then coat it evenly with the seasoning mixture. Press the seasoning into the meat to ensure it adheres well.
3: Preheat the Oven
- Preheat your oven to 500°F (260°C). This high temperature will create a flavorful crust.
- Place the seasoned roast on a roasting rack inside a large roasting pan, fat side up.
4: Roast the Prime Rib
- Initial Sear: Roast the prime rib at 500°F for 15 minutes. This will create a golden-brown crust.
- Lower the Heat: Reduce the oven temperature to 325°F (163°C). Continue roasting for about 15 minutes per pound for medium-rare (internal temperature of 125°F) or longer for your desired doneness (see chart below).
5: Check for Doneness
Use a meat thermometer to check the internal temperature at the center of the roast:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 135–140°F (57–60°C)
- Well Done: 145°F (63°C) and above
Remove the roast from the oven when it’s 5°F below your desired doneness, as it will continue to cook while resting.
6: Rest the Roast
- Tent the roast loosely with aluminum foil and let it rest for 20–30 minutes. Resting allows the juices to redistribute, ensuring tender, flavorful meat.
7: Slice and Serve
- Use a sharp carving knife to slice the roast between the ribs or into thick, even slices.
- Serve with horseradish sauce, au jus, or your favorite accompaniments.
Tips
- Bone-In vs. Boneless: Bone-in roasts have more flavor and help insulate the meat, ensuring even cooking. For easier carving, you can ask your butcher to partially remove and tie the bones back on.
- Seasoning in Advance: For deeper flavor, season the roast 24–48 hours in advance and refrigerate uncovered. Bring to room temperature before roasting.
- Use a Meat Thermometer: This is the most reliable way to ensure perfect doneness. Insert the thermometer into the thickest part of the meat, avoiding the bone.
- Don’t Skip Resting: Resting is crucial for juicy meat. Cutting into the roast too soon will cause the juices to run out.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in a low oven (300°F) covered with foil, or use a skillet for quick searing to warm without drying out.
Variations
- Herb-Crusted Prime Rib: Mix fresh herbs like parsley, rosemary, and thyme with olive oil and garlic, then rub over the roast for an herby crust.
- Garlic Butter Baste: During the last 15 minutes of roasting, brush the roast with melted garlic butter for extra richness.
- Reverse Sear Method: Slow-roast the prime rib at 225°F (107°C) until it reaches 10°F below the desired doneness, then sear at 500°F for a crispy crust.
Prime Rib Cooking Chart
| Doneness | Temperature | Cooking Time (at 325°F) |
|---|---|---|
| Rare | 120–125°F | ~12–14 min per pound |
| Medium-Rare | 130–135°F | ~15 min per pound |
| Medium | 135–140°F | ~17 min per pound |
| Well Done | 145°F+ | ~20 min per pound |
Nutrition Details (Per Serving; serves 8–10)
- Calories: 450
- Protein: 38g
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 450mg
- Carbohydrates: 0g
FAQ
1. Should I use a boneless or bone-in prime rib?
Bone-in is preferred for flavor and even cooking, but boneless works well for easier slicing.
2. How far in advance should I season the prime rib?
For maximum flavor, season 24–48 hours ahead. If short on time, season at least 1 hour before cooking.
3. Can I cook prime rib ahead of time?
Prime rib is best served fresh, but you can slow-roast it earlier, refrigerate, and reheat gently in a low oven before serving.
4. What side dishes pair well with prime rib?
Try mashed potatoes, roasted vegetables, Yorkshire pudding, creamed spinach, or a crisp green salad.