Prime Rib Roast

Holiday meals aren’t the same without good desserts and even better meats. That is why I’m ecstatic to share this delicious recipe with you. It has been a family favorite ever since I can remember. Nothing beats the feeling of achieving delicious, tender meat. This prime rib roast recipe is a perfect opportunity to make those special holiday dinners more memorable.

Making the Perfect Prime Rib Roast

A prime rib recipe provides the perfect main course for the holidays and special occasions. It requires fewer ingredients and is as easy as marinating and tossing it in the oven. However, the cooking time can be tricky. Achieving a perfectly brown, crisp, crackly crust is key to a heavenly prime rib roast. That said, a beautifully browned crust shouldn’t mean an overcooked interior. Attaining balance is essential. So, an instant-read thermometer and the guide below will ensure a perfectly cooked prime rib roast.

Recipe Ingredients

How to Cook Prime Rib Roast

The Roast

Make Marinade – Combine rosemary, thyme, garlic, paprika, cayenne, white pepper, and oil in a small bowl. (Photo 1) Season – Salt and pepper prime rib, then generously rub with herb mixture. Wrap tightly with Saran or plastic wrap. Let it marinate overnight (up to 24 hours) in the fridge. Rest – Remove from the fridge about 2 hours before cooking to allow it to come to room temperature. (Photo 2) Add Veggies – Line the roasting pan with foil if desired, then add onions and celery, and put the roast on top. (Photos 3-4) Roast – Position the rack in the lowest part of the oven and heat the oven to 450°F (232°C). Roast the prime rib for 30-45 minutes, then reduce the heat to 325°F (162℃) and roast until it achieves the desired internal temperature. A meat thermometer guarantees the roast turns out exactly how you want it. For an accurate reading, push the thermometer into the roast’s center, ensuring the tip doesn’t touch the fat or bone. (Photo 5) Check the oven every 30 minutes and add about ½ cup water or stock as needed to prevent the roasting pan from burning. Also, cover the roast with a piece of foil to prevent it from burning if it’s browning too fast. Rest – Gently transfer the roast to a large platter and loosely cover it with foil. Let it rest for 20-30 minutes so the juices settle back into the meat before serving.

Au Jus

Skim Fat – Meanwhile, if making au jus, skim the fat from the drippings, leaving 2-3 tablespoons of fat. Deglaze – Add stock, stir, and scrape the bottom of the pan to release any browned bits. Add Liquids – Transfer to a skillet; add red wine (if desired) and beef stock. Simmer – Bring to a boil and cook until it reduces slightly (5–7 minutes). The texture shouldn’t be thick, as it’s a light sauce. Season with salt and pepper to taste. (Photo 6) Serve the roast with au jus.

Recipe Variations

Horseradish-crusted. Add horseradish to your marinade to season the prime rib for a tangy or spicy element. Herb Au Jus. If you can’t get enough herbs, add some of the marinade’s herb mixture to the au jus. Compound butter. Make a compound butter by adding your herbs to unsalted butter, forming it into a log, and chilling it. Herbed butter slices melted on top will add richness and flavor.

Tips and Tricks

Push the thermometer to the middle of the roast for an accurate reading. Make sure the tip doesn’t touch the fat, bone, or pan – just the meat. Don’t hold back on your seasoning. Season your prime rib for at least 45 minutes before roasting it. If you can do it the day before, even better. Choose a well-marbled prime rib roast for a juicier, more tender, and more flavorful dish. Retaining as much juice as possible with water, stock, or drippings is the secret to a juicy roast.

Make-Ahead Instructions

Make this deliciousness the day before and keep it in the fridge. Or make it a month ahead and freeze it for a stress-free meal. Reheat the slices in a 350℉ (175℃) oven with the au jus and enjoy with your chosen sides. A stash of gallon-size ziplock freezer bags is a lifesaver for making meals ahead. Put the meat in, add the au jus, squeeze all the air out you can, and freeze it flat so it doesn’t take up so much room.

Serving and Storage Instructions

Give the roast time to rest (at least half an hour) before carving. Prime rib is best served hot with your favorite side dishes. Prime rib lasts up to 4 days in the refrigerator and up to 3 months in the freezer. It also makes great roast beef sandwiches the next day. 😉 Store it tightly wrapped in plastic wrap or foil. Then thaw it in the fridge overnight if frozen, then reheat in a 350°F/177℃ oven for 20-30 minutes or until heated through.

What to Serve With Prime Rib

Prime rib goes excellent with your favorite sides, like roasted potatoes and carrots and corn on the cob.😍 For a lighter meal, serve it with broccoli salad or a delicious green bean casserole.

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Conclusion

Enjoy this flavorful, mouthwatering prime rib roast any time of year. Will you be making this for your holiday dinners? I’d love to hear about it in the comments!