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Prime Rib Roast Recipe
Ash Tyrrell

Prime Rib Roast Recipe

Whenever I make this Prime Rib Roast, 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.
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Total Time 4 hours 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Remove the roast from packaging and pat it completely dry. This helps achieve a crispy, golden crust. Dry surfaces brown better in the oven.
  2. Generously season the roast with kosher salt. Letting it sit in the refrigerator uncovered improves flavor and texture. This step makes a big difference.
  3. Mix olive oil, garlic, rosemary, and black pepper. Spread evenly over all sides of the roast. This creates an aromatic and flavorful crust.
  4. Place thick onion slices in the bottom of the pan. Add beef broth around the onions. This prevents burning and enhances pan drippings.
  5. 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.
  6. Cover loosely with foil and let rest for 20–30 minutes. Resting allows juices to redistribute. This keeps the meat tender and juicy.
  7. 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.