Prime rib roast is the ultimate holiday feast!
Prime rib roast is an expensive cut of meat that definitely needs its own cooking instructions. Cooking a standing prime rib roast might seem daunting at first, but it’s easy with some know-how!
Perfect for a holiday or celebration, prime rib roast is one of my family’s favorite meals with some amazing side dishes! Try baby potatoes (or oven roasted potatoes) and oven roasted beets with a side of parmesan roasted broccoli and this dish will sing!
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The Best Prime Rib Roast
We’ve got the best method and recipe for preparing everyone’s favorite holiday entrée. No need to order the sous vide version from Costco—this prime rib roast recipe is lightly seasoned and slow-roasted to mouthwatering perfection in the oven. This is the best prime rib roast recipe ever!
What’s the Difference Between Prime Rib and a Rib Roast?
While both come from the same primal cut on the steer, the rib (or ribeye) is typically cut away from the prime roast (off the bone). These are smaller cuts that are perfect for individual servings, however, the prime rib is usually cooked whole with the bone in.
Why We Love this Prime Rib Roast Recipe
Cooking prime rib roast successfully is a matter of prep, temperature, and final internal temperature. Since the meat comes from the center of the upper primal rib, the underused back muscles ensure tender meat with an even marble of fat. Plus, the roast is covered by a thicker cap of fat to protect it from heat as it roasts. This locks in moisture and flavor.
Using a digital thermometer, it’s easy to get the cook perfect every time. Prime rib is not something you want to over bake, and it’s simple to get it right!
Best Way to Cook Prime Rib Roast
- A preheated oven is critical for the outside of the prime rib to crust over which seals the outside so the inside can slow cook and retain its juices.
- A room temperature roast before the seasoning step allows the roast to begin cooking immediately once it gets into the oven without having to come up to temp if it was cold.
Seasoning for a Prime Rib Roast
Roast Prime Rib of Beef is covered with a fat cap that will absorb seasonings and penetrate into the meat more easily.
- Combine the seasoning mixture with the softened butter and spread over the entire roast.
- For a smoked flavor, add a tablespoon of liquid smoke or dried smoked paprika to the seasoning mixture.
Simple seasoning is perfect for a prime rib.
How to Cook a Prime Rib Roast
Home cooks will get mouth-watering results at home by paying attention to preparation, seasoning, how long to cook, and the most important factor of all, final internal temperature.
- Pat prime rib with paper towels and let rest at room temperature between 1-2 hours.
- Season as directed above.
Prime Rib Roast Cooking Time
Proper cooking technique and time is the key to creating a prime rib roast that is juicy and tender to the bite!
- Place the roast in a deep roasting pan on a rack and cook at 450°F for 15 minutes.
- Lower the oven temperature to 350°F and cook until the internal temperature reaches 120°F (about 16 to 18 minutes per pound). Using a meat thermometer inserted into the thickest part of the meat (away from the bone) will yield accurate results. The seasoned crust on the outside locks in juiciness and flavor!
- Remove the roast from the oven and cover with aluminum foil. Let the prime rib roast rest for at least 15 minutes. It will continue to cook and the exterior will cool off enough so the juices will be sealed inside. The finished internal temperature should read about 130°F.
- Once the roast is cooled, remove the foil and use a baster to suck up the juices that can be made into ‘au jus.’
How to Cut a Prime Rib Roast
- Carefully place the cooled roast on a cutting board. Using a long chef’s fork, secure the meat with one hand and slice close to the bone from one end to the other with a sharp slicing knife.
- Avoid serrated edged knives that will tear the meat.
- Avoid a sawing motion, the meat should slice effortlessly. Cut one piece at a time and serve, leaving the rest of the roast whole to keep the meat from drying out.
- Serve with au jus or creamy horseradish on the side.
To Make a Simple Au Jus
- Add ¼ cup red wine to the roasting pan and scrape up any brown bits on the bottom or side of the pan.
- Pour juices from the roasting pan into a skillet or saucepan. Skim extra fat as desired. Add ½-1 cup beef broth and bring to a boil. Reduce to a simmer to thicken slightly.
- If you’d like to thicken, mix 1 Tablespoon cornstarch into about 3 Tablespoons of water. While stirring, add up to 1 Tablespoon of the slurry at a time to the jus, just until it reaches the desired consistency. Allow to boil for about 30 seconds between each Tablespoon so it thickens.
Leftover Prime Rib Roast Recipes
Wrap leftover prime rib in plastic wrap and keep it in the refrigerator until it’s ready to serve again. Keep the bones for stock or your favorite canine!
Prime rib is far too pricey and delectable to be chopped up and added to a stew! We like to make hearty prime rib steak sandwiches served on dense bread like ciabatta with creamy horseradish, lettuce, and red onions. Or, slice into thin strips and serve an elegant steak salad with field greens, French fried onions, and a red wine vinaigrette. You could even use it on a Philly Cheesesteak Sandwich!
Prime Rib Roast
- Remove roast from fridge, pat dry with paper towels, and let it rest at room temperature for 1-2 hours.
- Preheat oven to 450°F.
- In a small bowl, mix rosemary, salt, pepper, onion powder, and garlic powder together. Add butter and mix thoroughly.
- With a spatula, spread the butter mixture over the entire roast. Insert digital thermometer. into the center of roast, away from the bone.
- Place the roast in a roasting pan (or large skillet) on a rack and cook for 15 min at 450°F. Reduce heat to 300°F and continue cooking until the internal temperature is 120°F, approximately 30-45 minutes. Note: check the internal temperature after 25 minutes if your thermometer is not in the roast during baking.
- Remove from the oven and cover with aluminum foil and let it rest for 15-20 min and the internal temp rises to 130°F. Slice and serve!
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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