Prime Rib is a luxurious, tender, and juicy beef roast known for its rich flavor and buttery texture. Cooked slowly and finished with a high-heat crust, it’s a classic centerpiece for holidays, celebrations, or any special dinner.
Prep Time
- Prep Time: 15–20 minutes
- Cook Time: 2–3 hours (depending on size)
- Rest Time: 20–30 minutes
- Total Time: ~3.5 hours
- Servings: 6–10 servings
Equipment
- Roasting pan with rack
- Meat thermometer
- Sharp carving knife
- Cutting board
- Aluminum foil
- Mixing bowl
Ingredients
- 4–6 lb prime rib roast (bone-in or boneless)
- 2 tablespoons olive oil or softened butter
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon fresh rosemary (or 1 tsp dried)
- 1 tablespoon fresh thyme (or 1 tsp dried)
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
Optional Au Jus
- 2 cups beef broth
- Pan drippings
- 1 teaspoon Worcestershire sauce
Ingredient Notes
- Prime rib: Choose well-marbled meat for maximum juiciness.
- Herb crust: Garlic, rosemary, and thyme create classic flavor.
- Resting: Essential for keeping juices inside the meat.
- Thermometer: The most important tool for perfect doneness.
Instructions
1. Prepare the Roast
- Take roast out of fridge 1–2 hours before cooking (bring to room temp).
- Pat dry with paper towels.
- Mix oil/butter, garlic, salt, pepper, herbs, onion powder, and paprika.
- Rub mixture evenly over the entire roast.
2. Roast
- Preheat oven to 450°F (230°C).
- Place roast on rack in roasting pan.
- Roast for 20 minutes to form a crust.
- Reduce heat to 325°F (165°C).
- Continue roasting until internal temperature reaches:
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 135–145°F
(about 15–18 minutes per pound)
3. Rest
- Remove roast from oven and loosely cover with foil.
- Rest for 20–30 minutes before slicing.
4. Optional Au Jus
- Pour pan drippings into saucepan.
- Add beef broth and Worcestershire sauce.
- Simmer 5–10 minutes and strain if desired.
Nutrition Facts
(Approximate per serving)
- Calories: 650
- Protein: 45g
- Fat: 50g
- Carbohydrates: 1g
- Sodium: 720mg
Tips
- Always use a meat thermometer—don’t guess doneness.
- Letting the roast rest is key for juicy slices.
- Slice against the grain for tenderness.
- Save drippings for the best gravy or au jus.
Variations
- Garlic Butter Prime Rib: Add extra butter during resting.
- Herb Crusted Roast: Increase rosemary and thyme for stronger flavor.
- Spicy Version: Add cayenne pepper to the rub.
- Slow Roast Method: Cook at 250°F for ultra-tender results.