Prime Rib Roast
Brown and crackly on the outside, juicy and succulent on the inside, this prime rib roast is a mouthwatering, crowd-pleasing holiday dish! Not only that, it’s on the top 10 list of traditional Christmas dishes.
Holiday meals aren’t the same without good desserts and even better meats. That is why I’m ecstatic to share this delicious recipe with you. It has been a family favorite ever since I can remember.
Nothing beats the feeling of achieving delicious, tender meat. This prime rib roast recipe is a perfect opportunity to make those special holiday dinners more memorable.
Making Perfect Prime Rib
A perfect main course for the holidays and special occasions, it requires fewer ingredients and is as easy as marinating and tossing it in the oven. Talk about easy!
Nevertheless, we do need to pay attention to timing. Achieving a perfectly brown, crisp, crackly crust is key to a heavenly prime rib roast. However, a beautifully browned crust doesn’t hide an overcooked roast. That’s why an instant-read thermometer is essential for a perfectly cooked prime rib roast.
- 115-120℉ (45-50℃): rare
- 125-130℉ (52-55℃): medium-rare
- 135-140℉ (57-60℃): for medium
- 145-150℉ (63-65℃): for medium well
How to Roast Prime Rib
The Roast
- Combine rosemary, thyme, garlic, paprika, cayenne, white pepper, and oil in a small bowl. (Photo 1)
- Season the roast with salt and pepper, then generously rub with the herb mixture. Wrap tightly with plastic wrap and marinate it overnight (up to 24 hours) in the fridge. About 2 hours before cooking, let it come to room temperature. (Photo 2)
- Line the roasting pan with foil if desired, then add onions and celery. (Photo 3)
- Roast: Position the rack in the lowest part of the oven and heat the oven to 450°F (232°C). Roast the prime rib for 30-45 minutes, then reduce the heat to 325°F (162℃) and roast until it achieves the desired internal temperature on a meat thermometer inserted into the roast’s center, ensuring the tip doesn’t touch the fat or bone. (Photos 4-5)
- Check the oven every 30 minutes and add about ½ cup of water or stock as needed to prevent the roasting pan from burning. Also, cover the roast with a piece of foil to prevent it from burning if it’s browning too fast.
- Rest the roast for 20-30 minutes so the juices settle back into the meat before slicing.
Au Jus
- Skim the fat from the drippings, leaving 2-3 tablespoons of fat. Add stock, stir, and scrape the bottom of the pan to release any browned bits.
- Transfer the liquids and flavor to a skillet, then add red wine (if desired) and beef stock.
- Simmer until it reduces slightly (5-7 minutes). The texture shouldn’t be thick, as it’s a light sauce. Season with salt and pepper to taste.
- Serve the roast with au jus.
Recipe Tips and Notes
- Making sure the roast has enough moisture while roasting is the secret to a juicy roast.
- Add horseradish to your marinade to season the prime rib for a tangy or spicy element.
- Make a compound butter by adding your herbs to unsalted butter, forming it into a log, and chilling it. Herbed butter slices melted on top will add richness and flavor.
- Make sure the tip of the thermometer doesn’t touch the fat, bone, or pan – just the meat – for an accurate reading.
- Choose a well-marbled prime rib roast for a juicier, more tender, and more flavorful dish.
Make-Ahead Instructions
Make it the day before and let it marinate in the fridge overnight. You can also roast it the day before, then reheat the roast with the juices.
Making it ahead and freezing it 2-3 months ahead is ideal for a stress-free meal. Reheat the slices in a 350℉ (175℃) oven with the au jus and enjoy with your chosen sides. The same goes for leftovers.
A stash of gallon-size ziplock freezer bags is a lifesaver for making meals ahead. Put the meat in, add the au jus, squeeze all the air out you can, and freeze it flat so it doesn’t take up so much room.
Leftover Makeovers
Prime rib lasts up to 4 days in the refrigerator and up to 3 months in the freezer. It also makes great roast beef sandwiches the next day. Add it to soups, diversity bowls, and main-meal salads. Tacos, burritos, and pizza are also great for using leftover prime rib.
What Pairs With Prime Rib
Prime rib goes great with your favorite sides, like roasted potatoes and carrots and corn on the cob. For a lighter meal, serve it with broccoli salad or a delicious green bean casserole.
More Main Course Recipes to Try
Watch How to Make It
This blog post was originally published in December 2017 and has been updated with additional tips, new photos, and a video.
Prime Rib Roast
Ingredients
- 4-5 pounds (2kg) prime rib roast
- ¼ cup (34g) fresh rosemary, minced
- 2 tablespoons (5g) thyme
- 3 cloves garlic, minced
- 1 tablespoon (7g) smoked paprika
- ½-1 teaspoon (1-2g) cayenne pepper
- ½ teaspoon (2g) white pepper
- 2-4 tablespoons (30-60ml) canola oil or any neutral-flavored cooking oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 1-2 stalks celery, chopped
Au Jus
- ½ cup (125ml) red wine (more or less )
- 3-4 cups (750-1000ml) beef stock
Instructions
- In a small bowl, combine rosemary, thyme, garlic, paprika, cayenne, white pepper, and oil.
- Season the prime rib roast with salt and pepper, then generously rub with herb mixture. Wrap tightly with plastic wrap. Let it marinate overnight in the fridge for best results (up to 24 hours).
- Remove the marinated roast from the fridge about 2 hours before cooking to allow it to come to room temperature.
- Line the roasting pan with foil if desired, then add onions and celery.
- Position the rack in the lowest part of the oven and heat to 450°F (230℃). Roast the prime rib for 30-45 minutes, then reduce the temperature to 325°F (160℃) and continue roasting until it reaches the desired internal temperature. An instant-read meat thermometer guarantees the roast turns out exactly how you want it. For an accurate reading, push the thermometer into the center of the roast, making sure the tip isn't touching fat or bone.
- Check on the roast every 30-45 minutes and add about ½ cup water or stock as needed to prevent the pan from burning.
- Also, cover the roast with foil if it browns too fast to prevent it from burning.
- Gently transfer the roast to a large platter, then loosely cover it with foil and let it rest for 20-30 minutes before serving so the juices settle back into the meat.
- Meanwhile, if making au jus, skim the fat from the drippings, leaving 2-3 tablespoons of fat.
- Add stock, stir, and scrape the bottom of the pan to release any browned bits in the pan.
- Transfer the drippings to a skillet, add red wine (if desired) and beef stock.
- Bring to a boil and cook until the mixture is slightly reduced, 5-7 minutes. The sauce shouldn’t be thick; it’s a very light sauce—season with salt and pepper to taste.
- Serve roast with au jus.
Tips & Notes:
- Push the thermometer to the middle of the roast for an accurate reading. Make sure the tip doesn’t touch the fat, bone, or pan – just the meat.
- If you don’t have a thermometer, you can go by the feel of the meat. The firmer it is, the more cooked it is.
- Don’t hold back on your seasoning. Season your prime rib for at least 45 minutes before roasting it. If you can do it the day before, even better.
- Choose a well-marbled prime rib roast for a juicier, more tender, and more flavorful dish.
- Retaining as much juice as possible with water, stock, or drippings is the secret to a juicy roast.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I have a smaller, 1.3kg, joint. Should I do the high heat part for less time than a 2kg joint
Hello,
Yes, with a smaller 1.3kg (about 2.9 lb) prime rib, you can slightly reduce the high-heat time compared to a 2kg joint. A good rule of thumb is about 5 minutes per pound at high heat (450°F/230°C) to create that crust—so around 15 minutes for your joint. Then lower the temp and roast until it hits your desired internal temp.
Silly question, but where’s the video? I’ve looked all over this page and don’t see it. 🙂
This was my first time making a roast, and I was so happy the family loved it, even my picky eight-year-old. There were no leftovers. Thank you so much.
Awww, sounds very pleasant that you loved it. Thanks
This meal was a hit !! Made it for Christmas dinner . Both kids and adults loved it ! Thank you !
Thank your for the feedback, Rudo. Happy holidays!
Hello, I plan on trying this recipe for Christmas with a 10lb roast. Should I double the seasoning?
Hi Jen, Yes you should.
Just want to thank you for a great Christmas meal this year. It was my first time ever cooking Prime Rib Roast and it turned out great. My wife and truly enjoyed the roast it was moist and the seasoning was was outstanding hands down the best PrimeRib Roast I have ever dined on!
OH WOW! Thank you so much!!! You just made my day William. Happy New Year!
If you’d just send a small sample to my wife so I can convince her this is a great recipe, I’d appreciate it.
hahahaha Thanks again for the inclusion of information in the recipe that answers questions even before I know to ask them. That roast looks fantastic, inside and out.
Happy Christmas to you and yours.
Oh how I wish I could Greg. It’s one of those recipes that once you have a piece you are hooked! Thanks for stopping by !
Wishing you all the best during this Joyous Season!
I must say there are so many recipes to Google on the internet bit when I found this one. I struck GOLD.
These recipes are simple easy to follow andntje flavor.
You Have turned me into a celebrity chef.
These is cooking.
I am so pleased to have found you website.
Thank you and Kudos!
Awesome! Thanks for taking the time to let me know.
2 questions when is oil used, do you put water in bottom of pan with onions and celery when you begin roasting ?
You add the oil with the the spices . And start adding water after about 30 minutes.
I have a smaller joint, 1.3kg, should the time at a high heat be reduced?
I love the confidence in the beginning of the article. Makes me want to make this for Kwanzaa! Thank you for this. I love cooking your recipes – I just never comment!