Prime Rib Roast
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!
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 the Perfect Prime Rib Roast
A prime rib recipe provides the 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. However, the cooking time can be tricky.
Achieving a perfectly brown, crisp, crackly crust is key to a heavenly prime rib roast. That said, a beautifully browned crust shouldn’t mean an overcooked interior. Attaining balance is essential. So, an instant-read thermometer and the guide below will ensure a perfectly cooked prime rib roast.
- 115 -120℉: rare
- 125-130℉: medium-rare
- 135-140℉: for medium
- 145-150℉: for medium well
Recipe Ingredients
- Marinade – Fresh rosemary, thyme, garlic, smoked paprika, cayenne, white pepper, and oil (canola, vegetable, or olive oil) create the perfect marinade.
- Prime Rib Roast – Bone-in prime rib roasts are usually more flavorful and juicier than boneless ones. But boneless roasts also work well. Look for a roast with lots of marbling for a more succulent experience! A standing rib roast is even fancier.
- Veggies – Putting onion and celery in the bottom of the pan raises the meat off the bottom and delivers more flavorful drippings.
- Au Jus – Red wine adds acidity and fruitiness, while the drippings and beef broth enhance the delicious umami flavors we love.
How to Cook Prime Rib Roast
The Roast
- Make Marinade – Combine rosemary, thyme, garlic, paprika, cayenne, white pepper, and oil in a small bowl. (Photo 1)
- Season – Salt and pepper prime rib, then generously rub with herb mixture. Wrap tightly with Saran or plastic wrap. Let it marinate overnight (up to 24 hours) in the fridge.
- Rest – Remove from the fridge about 2 hours before cooking to allow it to come to room temperature. (Photo 2)
- Add Veggies – Line the roasting pan with foil if desired, then add onions and celery, and put the roast on top. (Photos 3-4)
- 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. A meat thermometer guarantees the roast turns out exactly how you want it. For an accurate reading, push the thermometer into the roast’s center, ensuring the tip doesn’t touch the fat or bone. (Photo 5)
- Check the oven every 30 minutes and add about ½ cup 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 – Gently transfer the roast to a large platter and loosely cover it with foil. Let it rest for 20-30 minutes so the juices settle back into the meat before serving.
Au Jus
- Skim Fat – Meanwhile, if making au jus, skim the fat from the drippings, leaving 2-3 tablespoons of fat.
- Deglaze – Add stock, stir, and scrape the bottom of the pan to release any browned bits.
- Add Liquids – Transfer to a skillet; add red wine (if desired) and beef stock.
- Simmer – Bring to a boil and cook 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. (Photo 6)
- Serve the roast with au jus.
Recipe Variations
- Horseradish-crusted. Add horseradish to your marinade to season the prime rib for a tangy or spicy element.
- Herb Au Jus. If you can’t get enough herbs, add some of the marinade’s herb mixture to the au jus.
- Compound butter. 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.
Tips and Tricks
- 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.
- 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.
Make-Ahead Instructions
Make this deliciousness the day before and keep it in the fridge. Or make it a month ahead and freeze it for a stress-free meal. Reheat the slices in a 350℉ (175℃) oven with the au jus and enjoy with your chosen sides.
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.
Serving and Storage Instructions
Give the roast time to rest (at least half an hour) before carving. Prime rib is best served hot with your favorite side dishes.
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. 😉
Store it tightly wrapped in plastic wrap or foil. Then thaw it in the fridge overnight if frozen, then reheat in a 350°F/177℃ oven for 20-30 minutes or until heated through.
FAQs
Prime rib and ribeye are both from the primal rib cut. The butcher can get up to seven ribeyes from a prime rib. Because prime rib is so much larger than a ribeye steak, it cooks more slowly and is better for serving a crowd.
Using a sharp boning knife, slice along the rib bones and remove them. (Save those bones to nibble on yourself or save them for a delicious stock.) Then slice the now boneless prime rib roast into ½-inch slices.
I sear my roast at 450℉ (230℃) for about 30 minutes. But you can go up to 500°F (260℃) or higher if your oven can do it for 15 minutes. Then lower the oven’s temperature to 325°F (160℃) and roast until done. Your meat thermometer will read 115℉ (46℃) for rare, 120℉ (50℃) for medium rare, and 130℉ (55℃) for medium.
What to Serve With Prime Rib
Prime rib goes excellent 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 Incredible Main Course Recipes to Try
Conclusion
Enjoy this flavorful, mouthwatering prime rib roast any time of year. Will you be making this for your holiday dinners? I’d love to hear about it in the comments!
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!