A prime rib roast is an iconic and luxurious dish, often served for special occasions like holidays or big family gatherings. It’s a tender, flavorful cut of beef that’s juicy and perfectly seasoned. Here’s a classic, foolproof recipe to make a Prime Rib Roast that’s crispy on the outside, juicy on the inside, and absolutely delicious!
Ingredients:
- 1 Prime Rib Roast (bone-in, 3-4 ribs, about 6-8 lbs, serves 6-8 people)
- 3 tablespoons olive oil (or butter, for extra richness)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
- 1 tablespoon coarse salt (kosher salt works best)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 1 tablespoon Worcestershire sauce (optional, for extra umami)
- 1 cup beef broth (for roasting pan)
Instructions:
1. Prep the Prime Rib:
- Take the prime rib out of the fridge about 2 hours before cooking to bring it to room temperature. This ensures more even cooking.
- Preheat your oven to 450°F (232°C).
2. Season the Roast:
- Pat the prime rib dry with paper towels (this helps the crust form better).
- Rub the entire surface of the roast with olive oil or softened butter.
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, salt, and black pepper. If you like, you can add Dijon mustard and Worcestershire sauce to the seasoning mix for extra flavor.
- Rub this seasoning mixture all over the prime rib, massaging it into the meat. Make sure to coat the entire roast, including the fat cap.
3. Prepare the Roasting Pan:
- Place the prime rib in a large roasting pan, fat side up. If you’re using a bone-in roast, the bones will act as a natural rack to lift the meat off the pan.
- Pour the beef broth into the bottom of the roasting pan (this keeps the drippings from burning and helps create a flavorful base for gravy).
4. Roast the Prime Rib:
- Place the roasting pan in the preheated oven at 450°F for 15 minutes. This high heat at the beginning helps to form a nice crust on the outside of the roast.
- After 15 minutes, lower the oven temperature to 325°F (163°C) and continue roasting. For a medium-rare roast, cook it for about 15-17 minutes per pound. So, for a 6 lb roast, that would be around 1.5 to 2 hours total (after the initial 15-minute high heat).
5. Check for Doneness:
- The best way to check doneness is by using a meat thermometer. Here are the temperature guidelines for different levels of doneness:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-Well: 150°F (66°C)
- Well Done: 160°F (71°C)
- Insert the thermometer into the thickest part of the meat, away from the bone.
6. Rest the Roast:
- Once your prime rib reaches your desired doneness, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.
7. Carve and Serve:
- After resting, carve the prime rib by slicing between the ribs or cutting along the bone (if it’s bone-in).
- Serve it with some of the pan drippings, horseradish sauce, or a rich gravy if desired. Pair it with mashed potatoes, roasted veggies, and a nice red wine.
Tips:
- Bone-In vs. Boneless: Bone-in prime rib generally has more flavor, but boneless is easier to carve. Choose whichever fits your preference.
- Making Gravy: You can use the drippings in the roasting pan to make a gravy. Simply transfer the drippings to a saucepan, whisk in some flour to thicken, and add more beef broth or red wine to reach your desired consistency.
- Resting Time: Don’t skip the resting step! It makes a huge difference in keeping the roast juicy and tender.
- Reverse Sear Method: If you have time, some people like to reverse sear prime rib. For this, you cook it low and slow at 250°F until it reaches about 10°F below your target temperature, then sear it at 500°F for 10-15 minutes for a crispy crust. It’s a great method for even cooking, but it takes longer.
Optional Sides to Pair:
- Roasted Vegetables (carrots, parsnips, or Brussels sprouts)
- Mashed Potatoes or Yorkshire Pudding
- Caesar Salad or Creamed Spinach
A prime rib roast can feel intimidating, but if you follow the steps carefully, it’s surprisingly simple and so rewarding. It’s the centerpiece of any meal, and when done right, it’s absolutely irresistible. Are you planning to make it for a special occasion or just curious about it?
