Prime Rib Roast: the tasty main recipe for a tender, juicy prime rib roast

Decadent, show-stopping prime rib roast is the perfect main dish to serve on holidays and special occasions as it feeds a crows. Tender, juicy meat becomes rich and flavorful as it roasts in the oven with aromatic herbs and vegetables. Just remember to serve the prime rib roast rare or medium and never well done.

Serve it with your favorite holiday side dishes, a pat of homemade compound butter and a drizzle of flavorful gravy to complete the dish. Your guests will want to return every year for your holiday celebration after they try a slice of this prime rib roast.

What is Prime Rib Roast?

Prime rib is one of the classic dishes of holidays and special occasions thanks to its delicious flavor and the chance to feed a crowd. Prime rib is one of the best and more expensive beef cuts. It should which should be rare in the center and well cooked on the edges.

Unlike prime rib which is roasted with the bones as they are, prime rib roast can be cut both bone-in and boneless. Moreover, what sets this beautiful cut of meat apart is the fact that it is marbled with fat. This is why the meat is so rich, juicy and tender when cooked.

Homemade Prime Rib Roast Ingredients

This recipe includes both a perfect rib roast, a garlic-herb compound butter and a gravy.

For the rib roast itself, all you need is a 5-pound prime rib, onions, garlic cloves, fresh thyme and rosemary.

The gravy is made with dry red wine, beef broth and cornstarch to thicken it up.

How to cook a Prime Rib Roast

Cooking a prime rib roast is easier than you may think. First, make a butter-herb compound by combining the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper. With either a spatula or your hands, spread the mixture over the entire prime rib roast.

Place the rib roast onions, garlic, thyme and rosemary in a large skillet that will fit your roast. Cook it uncovered for 15 minutes at 350°F, then reduce the oven temperature to 325°F.

Once the thermometer hits an internal temperature of 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib. Slice and serve with gravy.

How long to cook Prime Rib Roast?

It usually takes about 16-18 minutes per pound of prime rib roast to cook so that the internal temperature is at least 120°F. This small prime rib roast weighs about 5 pounds so it needs to stay in the oven for about an hour and a half. On the other hand, for a large cut of about 8 pounds you have to wait two hours and a half

First, roast the prime rib roast at 350°F for about 15 minutes, then lower the oven temperature to 325°F. You can remove the roast when the meat thermometer reaches your favorite internal temperature.

What Temperature Should I Cook Prime Rib Roast At?

Prime rib roast is a fine and expensive cut of meat, so it is important to know how to cook it in the best possible way.

You’ll start cooking this prime rib roast at 450°F. After 15 minutes, you can reduce the oven temperature to 325°F. The higher initial temperature helps to sear the top and caramelize the outside of the roast. On the other hand, the lower temperature ensures that your roast cooks all the way through without burning.

Next, it's time to get a meat thermometer so you can be sure your meat is done. Generally, the prime rib roast should be served rare or medium rare and never well done, so the meat will be pink in the center and well cooked on the outside. So it's important to be very careful about cooking times, otherwise the meat will cook too long and become tough and not at all tender.

Before turning off the oven, insert the meat thermometer into the thickest part of the meat to read its internal temperature.

• For a rare roast 115°F/46°C.
• For a medium rare roast 120°F/48°C (recommended).
• For a medium prime rib roast 130°F/54°C.
• For a medium well done 135°F/57°C.
• Never well done.

However, make sure to let the prime rib roast rest for at least 15 minutes before serving. The meat continues to cook as it rests, so the internal temperature can rise at least another 5-10 degrees.

What to Serve on the Side with Prime Rib?

You can pair with your prime rib roast with creamy mashed potatoes, candied yams, roasted vegetables.

Or balance out the dark, meaty flavors with something bright, fresh and green like blanched green beans, roasted asparagus or a green, leafy salad.

Don’t forget the carbs! You and your guests will need bread to mop up the delicious juices from your prime rib.

Tips for making the Best Prime Rib Roast

To make a prime rib roast to perfection, we recommend that you take the meat out of the fridge at least 2 hours before cooking.

While the roast is resting, place the skillet with the onions, garlic and herbs over medium high heat.

How to store Prime Rib Roast

You can store prime rib roast for  about 3 days, closed in an airtight container. Before serving, cover it with foil reheat it in the oven at 350°F to prevent the prime rib roast from drying out.

Instructions

Preheat oven to 350°F and grease a baking dish.

In a bowl, mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.

Using paper towels, pat the roast completely dry. With either a spatula or your hands, spread the compound butter mixture over the entire roast.

Place the onions, garlic, thyme and rosemary in a large baking dish.

Place the prime rib roast over the onions. Cook the uncovered roast for 15 minutes at 350°F, then low the oven temperature to 325°F for about 75 minutes or until the meat thermometer reads 120°F in the thickest part of the roast.

Remove the roast from the oven and transfer it to a cutting board.

Cover it with aluminum foil and let it rest for about 15-20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib. Meanwhile, make the gravy. Bring red wine and beef broth to a boil. Lower the heat and let it simmer for about 5 minutes, so the sauce will reduce a bit. Mix 1 tbsp of cornstarch with 2 tbsp of water, whisk and continue to cook for a few more minutes. The sauce should thicken, otherwise use more cornstarch. Strain into a bowl, then pour it into a gravy boat.

Slice and serve with the gravy. Enjoy!