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Prime Rib Roast

Prime Rib Roast – a holiday showstopper meal that is perfectly medium rare with a gorgeous brown crackly crust on the outside. A mouth-watering, crowd-pleasing holiday dish!
Course Main
Cuisine American
Keyword prime rib
Prep Time 2 hours
Cook Time 1 hour
Marinate Time 8 hours
Total Time 11 hours
Servings 7 -8 people
Calories 802kcal
Author Immaculate Bites

Ingredients

  • 4-5 pounds (1.8 kg) prime rib roast
  • 1/4 cup (33.6 grams) minced fresh Rosemary
  • 2 tablespoons (4.8 grams) thyme
  • 3 garlic cloves ,minced
  • 1 tablespoon (6.8 grams) smoked paprika
  • ½ -1 teaspoon (0.9 to 1.80 grams) cayenne pepper
  • ½ teaspoon (1.80 grams) white pepper
  • 2-4 tablespoons (29.57 mL) canola oil or any cooking oil
  • Salt and pepper
  • 1 medium onion , chopped
  • 1-2 celery , chopped

Au Jus

  • ½ cup (125.68 mL) red wine (more or less )
  • 3-4 cups (750 mL-1000 mL) beef stock

Instructions

  • In a small bowl combine rosemary, thyme, garlic, , paprika, cayenne  white pepper and oil
  • Salt and pepper prime rib then generously rub with herb mixture. Wrap tightly with saran or plastic wrap. Let it marinate over-night in the fridge for best results or up to 24 hours;
  • When ready to roast remove from the fridge for about 2 hours, to allow the roast to come up to room temperature.
  • Line roasting pan with foil paper if desired, then add onions and celery to the pan.
  • Position rack in lowest part of the oven and heat the oven to 450°F. Roast the prime rib for 30-45 minutes, then reduce the heat to 325°F and roast until the desired internal temperature is reached. It's absolutely necessary that you use a  thermometer  to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the center  of the roast, making sure the tip is not touching the  fat or  bone 
  • Check oven every 30 -45 minutes and add about ½ cup water or stock as needed to prevent the the roast pan from burning.
  • Also cover roast if browning too fast cover with a piece of foil to prevent the roast from burning .
  • Gently transfer the roast to a large platter, then loosely cover with foil and let it rest for about 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 about 2-3 tablespoons of fat.
  • Add stock and stir and scrape the bottom of the pan to release any browned bits in the pan.  
  • Transfer to a skillet, add red wine , if desired , followed by beef stock.
  • Bring to a boil and cook until the mixture is slightly reduced, about 5- 7 minutes. Sauce shouldn’t be thick; it’s very light sauce. Season with salt and pepper, if desired, to taste .
  • Serve roast with au jus.

Nutrition

Calories: 802kcal | Carbohydrates: 3g | Protein: 35g | Fat: 69g | Saturated Fat: 28g | Cholesterol: 156mg | Sodium: 122mg | Potassium: 678mg | Fiber: 1g | Vitamin A: 640IU | Vitamin C: 5.1mg | Calcium: 41mg | Iron: 4.4mg