Whenever I make this Prime Rib Roast Recipe, it feels like a celebration in my kitchen. I remember the first time I followed this recipe — the smell, the golden crust, and the rich, juicy meat made it unforgettable.
I’ve perfected it over several holiday dinners, and every time guests ask for the secret! This method is simple, reliable, and delivers restaurant-quality results at home. I love how a few basic ingredients create such incredible flavor.
If you enjoy comforting pasta dishes to serve alongside this roast, you might also like sun-dried-tomato-penne-pasta or quick-delicious-garlic-parmesan-pasta-bake-recipe for a complete meal experience.
Ingredients You’ll Need
- Rib Roast (6–8 pounds) – Choose a high-quality cut (bone-in gives extra flavor, boneless is easier to slice). Ask your butcher for the best grade available.
- Kosher Salt (½–1 tsp per pound) – Essential for deep seasoning and juicy meat. Avoid table salt, as it can over-season.
- Olive Oil (4 tablespoons) – Helps the herb mixture stick and creates a beautiful crust.
- Fresh Garlic (2 tablespoons, minced) – Freshly minced garlic gives stronger flavor than pre-chopped versions.
- Freshly Ground Black Pepper (1½ teaspoons) – Adds classic bold flavor. Always grind fresh for best results.
- Fresh Rosemary (1–2 tablespoons, minced) – Adds aromatic depth. Dried rosemary can be used, but fresh tastes better.
- Onions (1–2 large, sliced thick) – Placed in the pan to elevate the roast and add natural flavor.
- Beef Broth (1–2 cups) – Keeps drippings from burning and creates flavorful au jus.
- Au Jus Mix (optional, 1 packet) – A quick way to make a rich sauce from pan drippings.
Note: Serves approximately 6–8 people, depending on portion size and appetite. Adjust roast size as needed.
Variations
- Dairy-Free Option – Use avocado oil instead of butter or dairy-based additions.
- Herb Variations – Add thyme, sage, or oregano for deeper flavor.
- Spicy Version – Include smoked paprika or crushed red pepper flakes.
- Garlic Lover’s Twist – Add roasted garlic paste for richer taste.
- Low-Sodium Option – Reduce added salt and rely more on herbs for flavor.
Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 3 hours 45 minutes to 4 hours (varies by size and doneness)
- Total Time: About 4 hours 30 minutes including resting
Equipment You Need
- Roasting Pan – Holds the roast and collects drippings.
- Oven Rack – Allows air to circulate for even cooking.
- Instant-Read Thermometer – Ensures perfect doneness.
- Aluminum Foil – Used for resting the meat after cooking.
- Fat Separator – Helps prepare smooth au jus (optional).
How to Make Prime Rib Roast Recipe
Prep the Roast
Remove the roast from packaging and pat it completely dry. This helps achieve a crispy, golden crust. Dry surfaces brown better in the oven.
Season the Meat
Generously season the roast with kosher salt. Letting it sit in the refrigerator uncovered improves flavor and texture. This step makes a big difference.
Add the Herb Rub
Mix olive oil, garlic, rosemary, and black pepper. Spread evenly over all sides of the roast. This creates an aromatic and flavorful crust.
Prepare the Roasting Pan
Place thick onion slices in the bottom of the pan. Add beef broth around the onions. This prevents burning and enhances pan drippings.
Roast Until Desired Temperature
Cook in a preheated oven until the internal temperature reaches your preferred doneness. Use a thermometer for accuracy. Remove the roast slightly before it reaches final temperature, as it will continue cooking while resting.
Rest the Meat
Cover loosely with foil and let rest for 20–30 minutes. Resting allows juices to redistribute. This keeps the meat tender and juicy.
Prepare the Sauce
Strain pan drippings and mix with au jus. Heat gently until warm. Serve alongside the sliced roast.
Additional Tips for Making This Recipe Better
• I always bring the roast to room temperature before cooking for even results.
• I never skip resting time — it keeps the meat juicy.
• I use a thermometer instead of guessing doneness.
• Salting a day ahead gives deeper flavor.
• I let the roast cook slowly to avoid overcooking.
How to Serve Prime Rib Roast Recipe
Slice the roast against the grain for maximum tenderness. Arrange slices on a warm serving platter. Drizzle with au jus for extra flavor. Garnish with fresh rosemary or thyme for a beautiful presentation.
Serve with mashed potatoes, roasted vegetables, dinner rolls, or a fresh salad. For special occasions, add horseradish sauce or creamy gravy on the side.
Nutritional Information
Calories: Approximately 680–750 per serving
Protein: 42–48 grams
Carbohydrates: Minimal
Fat: 50–60 grams depending on marbling
(Nutritional values vary depending on portion size and ingredients used.)
Make Ahead and Storage
Refrigeration
Store leftover slices in an airtight container. Keep in the refrigerator for up to 3–4 days. Reheat gently to prevent drying.
Freezing
Wrap slices tightly in foil or freezer-safe packaging. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Place slices in a covered dish with a splash of broth. Warm in a 300°F oven until heated through. Avoid high heat to maintain tenderness.
Why You’ll Love This Recipe
Here’s why this prime rib roast is a favorite in my kitchen:
• Easy to Prepare – Simple ingredients and straightforward steps make it beginner-friendly.
• Impressive for Guests – Perfect centerpiece for holidays and celebrations.
• Customizable – Adjust herbs, seasoning, and doneness to suit your taste.
• Juicy and Flavorful – The salting method ensures tender results.
• Reliable Results – Using a thermometer guarantees perfect cooking every time.
Prime Rib Roast Recipe
Ingredients
Method
- Remove the roast from packaging and pat it completely dry. This helps achieve a crispy, golden crust. Dry surfaces brown better in the oven.
- Generously season the roast with kosher salt. Letting it sit in the refrigerator uncovered improves flavor and texture. This step makes a big difference.
- Mix olive oil, garlic, rosemary, and black pepper. Spread evenly over all sides of the roast. This creates an aromatic and flavorful crust.
- Place thick onion slices in the bottom of the pan. Add beef broth around the onions. This prevents burning and enhances pan drippings.
- Cook in a preheated oven until the internal temperature reaches your preferred doneness. Use a thermometer for accuracy. Remove the roast slightly before it reaches final temperature, as it will continue cooking while resting.
- Cover loosely with foil and let rest for 20–30 minutes. Resting allows juices to redistribute. This keeps the meat tender and juicy.
- Strain pan drippings and mix with au jus. Heat gently until warm. Serve alongside the sliced roast.
Notes
- I always bring the roast to room temperature before cooking for even results.
- I never skip resting time — it keeps the meat juicy.
- I use a thermometer instead of guessing doneness.
- Salting a day ahead gives deeper flavor.
- I let the roast cook slowly to avoid overcooking.
