Perfect Prime Rib Roast Recipe – Juicy, Tender & Flavorful
Prime Rib Roast, also called Standing Rib Roast, is the king of beef roasts. With its rich marbling, buttery flavor, and melt-in-your-mouth tenderness, it’s the star of any holiday feast or special dinner. This recipe will guide you step by step to achieve a perfectly roasted prime rib with a golden, flavorful crust and a juicy pink center.
Ingredients
- Prime Rib Roast – 5 to 6 pounds (bone-in or boneless)
- Kosher Salt – 2 to 3 tablespoons
- Freshly Ground Black Pepper – 2 tablespoons
- Garlic – 6 large cloves, minced
- Fresh Rosemary – 2 tablespoons, finely chopped
- Fresh Thyme – 1 tablespoon
- Olive Oil – 3 tablespoons
- Unsalted Butter – ½ cup (softened)
- Onion – 1 large, sliced
- Carrots – 2, chopped
- Celery – 2 stalks, chopped
- Beef Broth (or chicken broth) – 2 cups
Instructions
1. Prepare the Meat
- Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.
- Using a sharp knife, make small slits in the roast and insert minced garlic for extra flavor.
2. Season the Roast
- In a small bowl, mix butter, olive oil, salt, pepper, rosemary, and thyme.
- Rub this mixture generously all over the prime rib, coating every side.
- Let it rest, uncovered, for at least 1 hour so the flavors penetrate the meat.
3. Roasting
- Preheat oven to 450°F (230°C).
- Place onion, carrot, and celery at the bottom of a roasting pan to create a flavor base.
- Put the prime rib on top of the vegetables, fat side up.
- Roast for 20 minutes at high heat to develop a crisp, golden crust.
- Reduce oven temperature to 325°F (160°C) and continue roasting until desired doneness:
- Rare: 120°F – 125°F (about 1.5 hours)
- Medium Rare (best choice): 130°F – 135°F (about 2 hours)
- Medium: 140°F – 145°F (about 2.5 hours)
Always use a meat thermometer for accuracy.
4. Rest the Roast
- Remove roast from oven and cover loosely with aluminum foil.
- Let it rest 20–30 minutes before slicing. This allows juices to redistribute, keeping the meat tender and juicy.
Au Jus (Beef Dripping Sauce)
- Remove the vegetables from the roasting pan and discard them.
- Place the pan on the stovetop, add 1 cup of beef broth, and scrape up the browned bits.
- Simmer for 5–10 minutes until slightly reduced.
- Strain and serve alongside the prime rib.
Serving Suggestions
Slice the roast into thick steak-like pieces. Serve with:
- Creamy mashed potatoes
- Roasted asparagus or green beans
- Yorkshire pudding (classic English side)
- Fresh salad for a lighter option
Optional sauces: Au Jus, creamy horseradish sauce, or garlic butter.
Pro Tips for the Best Prime Rib
- Season ahead – For deeper flavor, season the meat with salt and refrigerate overnight.
- Don’t skip resting time – Cutting too early will cause juices to spill out.
- Use a thermometer – Internal temperature is the key to perfect doneness.
- Bone-in roast – Adds more flavor and keeps the meat juicy.
Nutrition (per 6 oz serving)
- Calories: 450
- Protein: 32g
- Fat: 35g
- Carbs: 2g