Description
This Prime Rib Recipe is your ultimate guide to preparing a succulent, juicy, and flavorful standing rib roast every time. Whether you’re hosting a holiday dinner or a special occasion, this step-by-step method ensures perfect seasoning, tender meat, and a mouthwatering crust. Learn the best cooking techniques, temperature tips, and carving tricks to make your prime rib roast restaurant-quality.
Ingredients
For the Prime Rib Roast:
- 1 (5-7 lbs) bone-in prime rib roast (or boneless, if preferred)
- 2 tbsp olive oil or softened butter
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 1 tbsp garlic powder or 4 cloves minced garlic
- 1 tbsp onion powder
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tsp paprika (optional, for color)
- 1 tsp mustard powder (optional, for depth of flavor)
For the Au Jus (Optional Sauce):
- 2 cups beef broth
- ½ cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch (optional, for thickening)
- Pan drippings from the roast
For Horseradish Sauce (Optional):
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper to taste
Instructions
Step 1: Preparing the Prime Rib
- Remove the prime rib roast from the refrigerator at least 2 hours before cooking to bring it to room temperature.
- Pat the roast dry with paper towels and rub olive oil or softened butter all over the surface.
- In a small bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, paprika, and mustard powder.
- Generously coat the entire roast with the seasoning mixture, pressing it onto the surface.
Step 2: Choosing Your Cooking Method
Low and Slow Method (Best for Tenderness)
- Preheat your oven to 250°F (121°C).
- Place the roast on a rack in a roasting pan, fat side up.
- Insert a meat thermometer into the thickest part of the meat.
- Roast until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare (recommended)
- 135°F (57°C) for medium
- Remove from the oven and tent loosely with foil. Let it rest for 30-45 minutes.
Reverse Sear for Extra Crust
- Increase oven temperature to 500°F (260°C).
- Once the oven is hot, return the roast for 10-15 minutes to form a crisp crust.
- Remove from the oven and rest for another 10 minutes.
Step 3: Making the Au Jus (Optional)
- Place the roasting pan over medium heat on the stove.
- Add beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the pan.
- Simmer for 5-7 minutes, then strain and serve warm.
Step 4: Carving the Prime Rib
- Remove the bones (if using bone-in) and slice against the grain into ¾ to 1-inch thick portions.
- Serve with au jus and horseradish sauce.
Notes
- For Extra Flavor: Dry age your roast in the refrigerator (uncovered) for 24-48 hours before cooking.
- Resting is Crucial: Always rest the roast for at least 30 minutes before carving.
- Cooking Time Varies: Use a meat thermometer for accuracy instead of relying on time alone.
- Prime Rib Leftovers? Make sandwiches, tacos, or stir-fry the next day!
Keywords: prime rib, prime rib roast, standing rib roast, ribeye roast, holiday roast, beef roast, Christmas dinner, steakhouse roast, medium rare prime rib, how to cook prime rib