Prime Rib Roast
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This Prime Rib Roast is cooked to a perfect medium rare, and smothered in a compound butter spiced with chili powder, cumin, fresh herbs, and garlic. This feast is fit for any holiday or special occasion.
The Best Prime Rib Roast Recipe
Is there anything more truly beautiful and satisfying than a delicious prime rib? We’re talking a deep brown crust that is perfectly seasoned with a compound butter with lots of herbs and spices. Then as you slice it open, you reveal a juicy pink center and a maelstrom of drippings and fat.
Prime rib roast, also known as Standing Rib Roast) is perfect for a holiday dinner or a special occasion. It’s not an economical cut of meat so when you do buy it you want to make it worth your time and money. But when you do make it the right way, get ready for those compliments, because they will be coming.
Choose Well-marbled Meat
The star of a good prime rib roast is obviously the prime rib so make sure you choose the right one. The more marbled your meat, the juicier and more flavored it will be.
If you can afford it, choose a dry-aged cut of beef. Dry-aging is a process where large cuts of meat are held in a temperature and humidity-controlled room for several weeks. The whole idea behind this is that during this time, the meat will become more tender and flavorful.
Buy a bone-in prime rib. The idea behind this is insulation. Meat around the bones will cook slower, therefore the meat around the bones will be extra tender and juicy.
Why You’ll Love This Prime Rib Roast
- Juicy Prime Rib Perfection! Slathered with a delicious homemade compound butter and then roasted to a perfect medium rare, this juicy prime rib is melt in your mouth delicious.
- Simple Recipe! No special skills are needed. Prime rib roast may be expensive to make and look fancy, but the process is super simple. Once the meat is seasoned all you have to do is pop it in the oven to roast.
- Wow Appeal! This delicious perfectly cooked prime rib presents beautifully on the table and is sure to impress all your guests at your next dinner party.
All you need is the prime rib and seasoning. Seasoning can be as simple as salt and pepper as long as you generously season the meat. However, I wanted to add a bit more flavor into my prime rib by making a compound butter loaded with herbs and spices.
All this compound butter is going to do is just enhance the flavor of the roast. It truly is worth the extra effort.
- Butter – Used to bind all the compound butter ingredients together, always use unsalted butter to control the level of sodium.
- Spices – Chili powder and ground cumin are used to add a bit of spice to the beef.
- Herbs – Chopped fresh thyme and rosemary add a fresh herby flavor. Finely chop the herbs for the best results.
- Garlic – Mince your own garlic for the best tasting compound butter.
- Salt – Enhances the natural flavor of the beef.
- Black Pepper – Regular or freshly ground black pepper works perfectly.
- Prime Rib – You will need a prime rib roast that weighs about 5 pounds.
- Onions – I like to use brown or yellow onion, but any type of onion will work.
- Garlic – Always use freshly peeled garlic cloves for the most flavor.
- Herbs – Fresh sprigs of thyme and rosemary are used to infuse the prime rib with aromatics as it roasts in the oven.
- Red Wine – Dry red wine is the best choice to make the gravy.
- Beef Broth – I always use low-sodium broth to control the amount of added salt.
- Cornstarch – Added to thicken the gravy. Arrowroot starch can also be used if you prefer.
- Water – Helps to thin the gravy out a bit.
Plan ahead and remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Pat it dry with paper towels.
Before you begin cooking you need to preheat your oven to 450°F (232°C).
Make the compound butter but mixing the butter together with the herbs and spices using a spatula. This butter will infuse the roast with extra flavor. Totally worth it.
Next, you’ll want to spread this butter evenly all over the roast, on all sides.
I like to make a gravy from the drippings so I always add some garlic and onion at the bottom of the skillet. Place the roast bone side down over the onions. If you don’t have a skillet large enough to fit the roast, use a roasting pan.
Cook the roast for 15 minutes at 450°F then reduce the temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes per pound, however, start reading the temperature after about an hour.
Once the thermometer hits 120°F, remove the roast from the oven. Place it on a cutting board and cover it with aluminum foil. Let it rest for 20 minutes. The roast will continue cooking, this is called carry-over cooking, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
Mix the 1 tablespoon of cornstarch with 2 tablespoons of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy. Then all you have to do is strain it and pour it into a gravy boat.
Prime Rib Roast Internal Temperatures
Timing is a pretty loose guide when it comes to cooking prime rib. Ovens are all different. A thermometer is the ONLY way to guarantee a perfectly cooked prime rib just how you like it.
Rare | 120°F (48.9°C) |
Medium Rare | 130°F (54.45°C) |
Medium | 140°F (60°C) |
Medium Well Done | 150°F (65.5°C) |
Well Done | 160°F (71.1°C) |
How Long to Cook a Prime Rib Per Pound
The general rule of thumb is 15 minutes per pound but this is a very general rule of thumb. As mentioned above the best way to tell when your prime rib is done the way you want it, is to use a meat thermometer.
Also, always try and give yourself a little wiggle room when serving this for your holiday meal.
Expert Tips
- Pat the roast dry. It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
- Room temperature meat. Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
- Temp the roast. Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).
How To Serve
My favorite way to serve prime rib is with mashed potatoes. There’s nothing more comforting than a slice of this juicy prime rib roast over a cloud of creamy mashed potatoes and smothered in gravy. Here are some other recipes you can serve along with your roast:
- Roasted Potatoes
- Roasted Mushrooms and Veggies
- Old Fashioned Green Beans
- Garlic and Herb Roasted Carrots
- Dinner Rolls
- Roasted Asparagus
Other Delicious Beef Recipes To Try
Roast Beef
Beef Bourguignon
Beef Tenderloin
Beef Wellington
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Prime Rib Roast
Video
Ingredients
Compound Butter
- 8 tablespoons butter (unsalted, room temperature (1/2 cup or 1 stick))
- 2 teaspoons chili powder (I used a mild chili powder)
- 1 teaspoon cumin (ground)
- 1 tablespoon thyme (chopped, fresh)
- 1 tablespoon rosemary (chopped, fresh)
- 3 cloves garlic (minced)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 5 pounds prime rib
Prime Rib Roast
- 2 medium onions (quartered)
- 5 cloves garlic (peeled)
- 4 sprigs thyme
- 2 sprigs rosemary
Gravy
- 1 cup dry red wine
- 1 cup beef broth (low sodium)
- 1 tablespoon cornstarch
- 2 tablespoons water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.
- Preheat your oven to 450°F for at least 30 minutes, while the prime rib comes to room temperature.
- In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
- With either a spatula or your hands, spread the compound butter mixture over the entire roast.
- Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don't have a large enough skillet, use a roasting pan. Place the roast over the onions in the skillet.
- Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib.
- Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
- Slice and serve with gravy over mashed potatoes.
Gravy
- While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
- Mix the 1 tbsp of cornstarch with 2 tbsp of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy.
- Strain into a bowl, then pour it into a gravy boat.
Equipment
Notes
- Pat the roast dry. It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
- Room temperature meat. Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
- Temp the roast. Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Today is the second time I use this recipe! SLAM DUNK every time! Simple, easy to follow and comes out great!! I recommend using as many of the suggested spices and herbs as possible.
This was the best prime rib I’ve ever had- thank-you for the recipe
My pleasure, glad you enjoyed it!
Outstanding recipe. Prefect every time! Follow it to the letter of the recipe and you will not be disappointed. ❤️❤️❤️❤️
I’m so glad you loved it!!
Are the recipe temperatures & cooking times for fan assisted ovens or conventional? It’s not mentioned and I don’t want to ruin the beef via a silly mistake. Sorry if this a daft question but am a complete novice.
Many thanks if you can clarify.
Not a daft question at all! Most recipes are typically written for conventional ovens. If you’re using a fan-assisted (convection) oven, you often need to reduce the temperature by about 25°F (about 15°C) or shorten the cooking time. Since you’re a novice, it’s also a good idea to check the roast periodically with a meat thermometer to ensure it’s cooking to your desired level of doneness. Enjoy your prime rib roast!
Hi! I’m cooking Prime Rib for the first time this Christmas and will be using your recipe (very excited!). Sadly, I could only get a boneless roast and will be using a roasting pan.
Should I put the roast the rack inside the pan or directly into the pan without the rack? And if I need to use the rack with the pan, do the onions and garlic go under the roast on the rack or in the bottom of the pan with the drippings?
Thanks for the help!
For your boneless prime rib roast, using a rack in your roasting pan is a good idea. It helps circulate heat evenly around the roast. Place the onions and garlic in the bottom of the pan; they’ll add flavor to the drippings and can be used for a delicious gravy. Good luck with your first prime rib, and enjoy your Christmas meal!
I have used this recipe twice and perfect every time.
That’s wonderful to hear! I’m so glad the prime rib roast recipe has been a hit for you. Keep on cooking and enjoying! 🌟🍖
Already left a great review but I do have one question…Does the roasting time include the first 15 minutes at 450° or is that separate?
Thanks again!!
Thank you for the positive review! To answer your question, the first 15 minutes at 450° is included in the total roasting time. Happy cooking! 🥩🕒🍴
Thank you so much for the instructions, you made me look like a master chef!
That’s fantastic to hear! There’s nothing better than nailing a prime rib roast. Keep rocking the kitchen! 🥩🔥👩🍳👨🍳
Can I put the compound butter on the roast a few days ahead of time to season it even more?
Sure, just keep it in the fridge.
And should cover it lightly with foil or leave it uncovered
I would cover it, yes!
There is reference to searing the meat, and the after picture looks like it, but nothing in the directions about that. Do you sear the roast before cooking it?
That wasn’t supposed to be there, you don’t need to sear the meat. All fixed now. 🙂
loved this recipe will do it again
This was so easy to make and turned out beautifully. I adjusted the cook temp to 500 for the first 20 minutes and ended up putting it on broil instead of bake by mistake but then kicked the temp down to 325 for almost an hour and it was perfectly medium rare. I didn’t make the gravy with the meal but the drippings in the cast iron pan looked so delicious I made it after we cleaned up and I can’t wait to have it with the left over mashed taters. I left the onion and garlic chunks in it, because why not, so much flavor! I can’t wait to make this again and again and not just for a holiday!
Thank you for this recipe! Finally a recipe that helps you cook a boneless prime rib with instructions on how many minutes a pound!! I cooked a 2 and a half roast per your instructions and it turned out perfectly!
Glad you enjoyed it!
I’m back again this year to make Jo’s prime rib for Christmas. It always comes out perfect:)
I give this recipe 10 thumbs up!
Last night’s dinner was a succulent, rare prime rib surrounded by popovers (Yorkshire Pudding), which were slathered in the tastiest red wine, beef gravy this side of heaven. I can still hear the lip-smacking, delight around
the table. Fifteen minutes per pound is absolutely perfect…. Even the bones will be put to good use. Thanks again, JO
I’m so glad you liked it!