Classic Prime Rib Roast
This Classic Prime Rib Roast is incredibly tender, juicy, and packed with rich beef flavor. Coated with garlic, herbs, and butter, then roasted to a perfect medium-rare, it’s an impressive centerpiece for holidays, special occasions, or Sunday dinner.
Ingredients
Prime Rib
- 1 (5–7 lb / 2.3–3.2 kg) bone-in prime rib roast
- 2 tbsp olive oil
- 3 tbsp unsalted butter, softened
- 6 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp onion powder
Optional Au Jus
- 2 cups beef broth
- ½ cup red wine (optional)
- Pan drippings from the roast
- 1 tbsp Worcestershire sauce
Instructions
- Remove the prime rib from the refrigerator 1½–2 hours before cooking to bring it to room temperature.
- Preheat the oven to 450°F (230°C).
- Pat the roast dry with paper towels.
- Mix the butter, olive oil, garlic, salt, pepper, rosemary, thyme, and onion powder into a paste.
- Rub the herb mixture evenly over the entire roast.
- Place the roast fat-side up on a rack in a roasting pan.
- Roast at 450°F (230°C) for 20 minutes to develop a flavorful crust.
- Reduce the oven temperature to 325°F (165°C) and continue roasting until your desired doneness:
| Doneness | Internal Temperature |
|---|---|
| Rare | 120–125°F (49–52°C) |
| Medium-Rare | 130–135°F (54–57°C) |
| Medium | 140–145°F (60–63°C) |
- Remove the roast from the oven when it’s about 5°F (3°C) below your target temperature, as it will continue cooking while resting.
- Tent loosely with foil and let it rest for 20–30 minutes before slicing.
Optional Au Jus
- Pour the pan drippings into a saucepan.
- Add the beef broth, red wine (if using), and Worcestershire sauce.
- Simmer for 8–10 minutes, scraping up any browned bits from the pan.
- Strain if desired and serve alongside the sliced prime rib.
Tips
- A meat thermometer is the most reliable way to ensure perfect doneness.
- Slice against the grain for the most tender pieces.
- Letting the roast rest keeps the juices inside the meat.
- Fresh herbs provide the best flavor, but dried herbs can be used if needed.
Serving Suggestions
- Creamy mashed potatoes
- Yorkshire pudding
- Roasted carrots
- Green beans
- Creamed spinach
- Horseradish sauce or au jus
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Reheat: Warm gently in a 300°F (150°C) oven with a splash of beef broth to keep the meat moist.
Prep Time: 20 minutes (plus 1½–2 hours to come to room temperature)
Cook Time: 1½–2½ hours (depending on the size of the roast and desired doneness)
Rest Time: 20–30 minutes
Total Time: About 4 hours
Servings: 8–10
Calories: Approximately 520 calories per serving