Ah yes 🥩🔥 — Prime Rib is the ultimate showstopper roast: tender, juicy, and packed with beefy flavor. Here’s a classic, foolproof recipe for a perfectly cooked prime rib:
Classic Prime Rib Roast
Ingredients (serves 6–8)
- 4–6 lb prime rib roast (bone-in preferred)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme (or ½ tsp dried)
- Optional: 1 tsp onion powder
Optional Au Jus Sauce
- 1 cup beef broth
- ½ cup red wine
Instructions
1. Prep Roast
- Take the prime rib out of the fridge 1–2 hours before cooking to bring to room temperature.
- Preheat oven 450°F (230°C).
- In a small bowl, mix garlic, olive oil, salt, pepper, rosemary, thyme, and optional onion powder.
- Rub mixture all over the roast.
2. Roast High Heat
- Place roast fat side up on a rack in a roasting pan.
- Roast 15–20 minutes at 450°F to sear the outside.
3. Reduce Heat & Continue Roasting
- Reduce oven to 325°F (160°C).
- Roast until desired doneness (use a meat thermometer):
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- This usually takes 1½–2½ hours, depending on size.
4. Rest
- Remove from oven, tent loosely with foil, and let rest 15–20 minutes.
- Internal temp will rise a few degrees while resting.
5. Optional Au Jus
- Pour pan drippings into a small saucepan.
- Add beef broth and red wine. Simmer 5–10 min until slightly reduced.
- Strain and serve alongside the prime rib.
Pro Tips
- Thermometer is key — prime rib is best cooked slowly and precisely.
- Fat side up — bastes the meat as it roasts.
- Season generously — garlic, salt, and herbs are classic.
- Optional crust — mix horseradish and mustard with the herb rub for extra flavor.
I can also give a slow-roasted overnight prime rib, a herb-crusted garlic prime rib, or a smoky grill-style prime rib version if you want to elevate it even further.
Do you want me to do that?
