Classic Prime Rib Roast
6
A perfectly cooked prime rib roast is tender, juicy, and packed with rich beef flavor. This recipe uses a simple herb-and-garlic crust that lets the meat shine.
Ingredients
- 1 bone-in prime rib roast (5–7 lb / 2.3–3.2 kg, about 3–4 ribs)
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chopped fresh rosemary
- 2 tsp chopped fresh thyme
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp softened unsalted butter (optional)
Instructions
1. Prepare the roast
- Remove the roast from the refrigerator 2–3 hours before cooking.
- Pat completely dry with paper towels.
2. Season
Mix together:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Rosemary
- Thyme
- Minced garlic
- Olive oil
- Butter (if using)
Rub the mixture evenly over the entire roast.
3. Roast
- Preheat oven to 500°F (260°C).
- Place the roast fat-side up on a rack in a roasting pan.
- Roast for 20 minutes to develop a flavorful crust.
- Reduce oven temperature to 325°F (163°C) without opening the oven.
- Continue roasting until the desired internal temperature is reached.
Internal Temperatures
| Doneness | Remove from Oven | Final Temperature After Resting |
|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) |
| Medium-Rare | 125°F (52°C) | 130–135°F (54–57°C) |
| Medium | 135°F (57°C) | 140–145°F (60–63°C) |
Approximate cooking time: 12–15 minutes per pound for medium-rare, but always rely on a meat thermometer rather than time alone.
4. Rest
- Tent loosely with foil.
- Rest for 20–30 minutes before slicing.
Simple Au Jus
Ingredients
- Pan drippings
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Directions
- Pour off excess fat from the roasting pan.
- Add beef broth and Worcestershire sauce.
- Simmer for 8–10 minutes, scraping up the browned bits.
- Strain if desired and serve warm.
Horseradish Cream
Mix together:
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Pinch of salt and pepper
Chill until serving.
Best Side Dishes
- Garlic mashed potatoes
- Yorkshire pudding
- Roasted asparagus
- Honey-glazed carrots
- Creamed spinach
- Roasted Brussels sprouts
- Caesar salad
Tips for Success
- Use a meat thermometer for the most accurate results.
- Let the roast come to room temperature before roasting for more even cooking.
- Slice across the grain for the most tender servings.
- Save leftover slices for steak sandwiches, French dip sandwiches, or beef hash.
This recipe serves 8–10 people and yields a beautifully browned crust with a tender, juicy medium-rare center.