Foolproof Prime Rib Roast Recipe: A Holiday Centerpiece

Welcome to Bitty’s kitchen, where making impressive dishes is always simple and stress-free! This Prime Rib Roast recipe promises a truly luxurious centerpiece for any holiday or special occasion. You’ll master a succulent, incredibly juicy, and flavorful roast that looks and tastes like it came from a five-star restaurant, all with a surprisingly easy method. Get ready to impress!

Why You’ll Love This Prime Rib Roast

• Foolproof Method: This guide walks you through every step, ensuring a stress-free cooking experience even if you’re a beginner.
• Holiday Showstopper: Elevate your festive table with an undeniably impressive and elegant Prime Rib Roast.
• Simple Ingredients, Maximum Flavor: Achieve rich, savory taste with basic ingredients and our special compound butter.
• Perfect Medium-Rare: Follow our temperature guidance for beautifully pink, tender results every single time.
• Beginner-Friendly: Clear instructions make this luxurious dish approachable for any home cook.

Ingredients

Gather your quality ingredients to prepare an unforgettable Prime Rib Roast. These simple components create a depth of flavor that will wow your guests.

For the Prime Rib Roast:

• 5 pounds prime rib
• 2 medium onions, quartered
• 5 cloves garlic, peeled
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Compound Butter:

• 8 tablespoons unsalted butter, room temperature (1/2 cup or 1 stick)
• 2 teaspoons chili powder (mild recommended)
• 1 teaspoon ground cumin
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste

For the Red Wine Gravy:

• 1 cup dry red wine
• 1 cup low-sodium beef broth
• 1 tablespoon cornstarch
• 2 tablespoons water

Notes & Substitutions

Always choose a good quality Prime Rib Roast for the best results. A bone-in roast offers extra flavor and moisture retention during cooking, though boneless works too. As highlighted by Carnez, USDA beef grades like “Prime” and “Choice” signify different levels of marbling and tenderness. “Prime” grade beef is superior, but “Choice” grade is also excellent and more readily available. If you find dry-aged beef, it adds incredible depth.

Before cooking, always bring your roast to room temperature for even cooking. This prevents the outside from overcooking while the inside remains cold. Patting the entire roast thoroughly dry removes surface moisture, promoting a beautiful sear and crisp crust. Don’t be shy with seasoning; generous application ensures flavor penetrates the meat. Plan about one pound of bone-in roast per person for hearty servings. For the compound butter, feel free to adjust herbs like sage or marjoram for different flavor profiles.

Equipment

Having the right tools makes cooking this Prime Rib Roast a breeze.

• Meat Thermometer: An instant-read or probe thermometer is essential for accurate internal temperature readings.
• Roasting Pan or Large Cast Iron Skillet: Choose one large enough to comfortably hold your roast.
• Cutting Board: A sturdy board with a juice well is ideal.
• Aluminum Foil: For resting the roast.
• Whisk: For making the gravy.
• Fine-Mesh Sieve: For straining the gravy.

Instructions

Follow these clear, step-by-step instructions for a perfect Prime Rib Roast. You’ll achieve tender, juicy results every time.

Prepare the Roast:
Remove your Prime Rib Roast from its packaging one to two hours before cooking. Let it sit at room temperature, ensuring it’s fully thawed if previously frozen. Using paper towels, thoroughly pat the entire roast completely dry. This step is crucial for a great crust.

Preheat Oven & Make Compound Butter:
Preheat your oven to 450°F for at least 30 minutes while the roast comes to temperature. In a small bowl, combine the softened butter with chili powder, cumin, chopped thyme, chopped rosemary, minced garlic, salt, and pepper. Mix until everything is well combined. With a spatula or your clean hands, spread this flavorful compound butter mixture evenly over the entire Prime Rib Roast.

Initial Roast & Temperature Drop:
Place the quartered onions, peeled garlic, thyme sprigs, and rosemary sprigs in a large skillet or roasting pan. Position the butter-coated roast directly over these aromatics. Cook the roast at 450°F for 15 minutes. After this initial searing, reduce the oven temperature to 325°F. Continue cooking until your meat thermometer inserted into the thickest part (avoiding bone) reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib at the lower temperature.

Rest the Roast (Crucial Step):
Once the thermometer reaches 120°F, immediately remove the Prime Rib Roast from the oven. Carefully transfer it to a clean cutting board. Loosely tent the roast with aluminum foil. Allow it to rest undisturbed for at least 20 minutes. During this crucial resting period, the internal temperature will continue to rise to about 130°F, achieving a perfect medium-rare, and the juices will redistribute, ensuring an incredibly tender and moist result.

Make the Red Wine Gravy:
While the roast rests, place the skillet or roasting pan with the onions, garlic, and herbs over medium-high heat on your stovetop. Add the red wine and beef broth, bringing the mixture to a boil. Reduce the heat and simmer for about 5 minutes, allowing the sauce to reduce slightly. In a small bowl, whisk together the cornstarch with water to create a slurry. Add this slurry to the simmering liquid in the skillet, whisking constantly. Continue to cook for a few more minutes until the sauce thickens to your desired consistency. For a thicker gravy, you can add a bit more cornstarch slurry. Strain the gravy through a fine-mesh sieve into a bowl, then pour it into a gravy boat.

Slice and Serve:
After the roast has rested, carve it against the grain into thick slices. Serve each succulent slice with generous amounts of the rich red wine gravy. This impressive dish pairs wonderfully with classic side dishes.

Foolproof Prime Rib Roast Recipe: A Holiday Centerpiece

Bitty

This recipe guides you through creating a show-stopping prime rib roast, complete with a flavorful herb butter crust and a rich red wine gravy. Designed to be foolproof, it ensures a perfectly cooked, juicy medium-rare roast, ideal for any holiday gathering.

Print Recipe Pin Recipe

Prep Time 1 hour hr 40 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 8 people

Calories 700 kcal

Equipment

• Paper towels
• Oven
• Bowl
• Spatula or hands
• Large skillet or roasting pan
• Meat thermometer
• Cutting board
• Aluminum foil
• Whisk
• Strainer
• Gravy boat

Ingredients

  

Compound Butter

• 8 tablespoons butter unsalted, room temperature (1/2 cup or 1 stick)
• 2 teaspoons chili powder I used a mild chili powder
• 1 teaspoon cumin ground
• 1 tablespoon thyme chopped, fresh
• 1 tablespoon rosemary chopped, fresh
• 3 cloves garlic minced
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste

Roast and Aromatics

• 5 pounds prime rib
• 2 medium onions quartered
• 5 cloves garlic peeled
• 4 sprigs thyme
• 2 sprigs rosemary

Gravy

• 1 cup dry red wine
• 1 cup beef broth low sodium
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

 

Prime Rib Roast

• Remove the roast from its packaging and let it come to room temperature for 1-2 hours; ensure it’s fully thawed. Pat the roast completely dry with paper towels.
• Preheat your oven to 450°F for at least 30 minutes while the prime rib warms to room temperature.
• In a bowl, combine the butter, chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until thoroughly mixed.
• Using a spatula or your hands, spread the compound butter mixture evenly over the entire prime rib roast.
• Place the quartered onions, peeled garlic, thyme sprigs, and rosemary sprigs in a large skillet or roasting pan, then place the seasoned roast directly on top.
• Cook the roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F and continue cooking until a meat thermometer inserted into the thickest part reads 120°F, estimating about 15 minutes per pound.
• Once the internal temperature reaches 120°F, remove the roast from the oven, transfer it to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes; it will continue to cook to 130°F for medium-rare.
• Slice the rested prime rib and serve it with the prepared gravy over mashed potatoes.

Red Wine Gravy

• While the roast is resting, place the skillet containing the onions, garlic, and herbs over medium-high heat, add the red wine and beef broth, and bring to a boil; lower the heat and simmer for about 5 minutes to reduce slightly.
• In a separate small bowl, mix the cornstarch with water until smooth, then whisk this slurry into the simmering sauce in the skillet and continue to cook for a few more minutes until the sauce thickens to your desired consistency.
• Strain the thickened gravy into a clean bowl, then transfer it to a gravy boat for serving alongside the prime rib.

Notes

Achieving a truly tender and juicy prime rib starts with bringing the roast to room temperature and patting it dry before applying the compound butter. The resting period after cooking is absolutely critical for the internal temperature to equalize and for the juices to redistribute, ensuring a moist roast. For a thicker gravy, do not hesitate to add a bit more cornstarch slurry.

Pro Tips for the Perfect Prime Rib

Achieving the perfect Prime Rib Roast is easier with a few key strategies. These tips ensure a delicious outcome every time.

• Internal Temperature Guide: Always use a reliable meat thermometer.
  • Rare: Pull at 115-120°F (final 125-130°F after rest).
  • Medium-Rare: Pull at 120-125°F (final 130-135°F after rest). This is often the ideal doneness.
  • Medium: Pull at 125-130°F (final 135-140°F after rest).
• Common Mistakes to Avoid:
  • Undercooking or Overcooking: Rely solely on your meat thermometer, not cook time charts alone.
  • Not Resting the Meat: This is arguably the most critical step for juicy results. Skipping it leads to dry meat.
  • Skipping Compound Butter: It adds significant flavor and helps form a beautiful crust.
  • Cooking from Cold: Always bring the roast to room temperature for even cooking.
  • No Meat Thermometer: Guessing doneness is the fastest way to ruin a costly roast.

Serving, Storage, & Variations

This Prime Rib Roast is a versatile centerpiece. Explore these ideas to make it uniquely yours.

Serving Suggestions

Pair your succulent roast with classic side dishes like creamy mashed potatoes, roasted asparagus, green bean casserole, or Yorkshire puddings. A fresh mixed green salad with a vinaigrette also offers a nice contrast. For extra flavor, offer horseradish cream sauce alongside the gravy. Carve the roast at the table to impress your guests, showcasing its beautiful medium-rare interior.

Storage & Reheating

To ensure food safety and quality, proper storage of leftover prime rib is crucial, as recommended by culinary experts. Store leftover Prime Rib Roast tightly wrapped in aluminum foil or in an airtight container in the refrigerator for up to 3-4 days. For longer storage, slice the cooled roast, wrap individual portions tightly, and freeze for up to 2-3 months. Thaw frozen portions overnight in the fridge. To reheat, place slices in a baking dish with a splash of beef broth, cover with foil, and warm in a 300°F oven until just heated through (about 15-20 minutes). Avoid microwave reheating, as it can dry out the meat.

Variations

Experiment with different herb combinations in your compound butter, such as sage and marjoram, or even a touch of smoked paprika. For a spicier rub, add a pinch of cayenne pepper. If you prefer a boneless roast, adjust your cooking time slightly, as it may cook faster. Always monitor the internal temperature closely for boneless versions of this Prime Rib Roast.

Nutrition

Understanding the nutritional content of your meal is always helpful. This Prime Rib Roast provides substantial protein and energy.

Note: These are estimated values and can vary based on specific ingredients and preparation methods.

Frequently Asked Questions (FAQ)

How long does it take to cook prime rib per pound?
Generally, estimate about 15 minutes per pound at 325°F after the initial high-heat sear for a medium-rare Prime Rib Roast. Always use a meat thermometer for accuracy.

Is it necessary to rest the roast at room temperature?
Yes, resting the roast at room temperature before cooking ensures it cooks more evenly from edge to center. This prevents the outside from overcooking while the inside remains cold.

Is bone-in prime rib essential?
Bone-in prime rib often yields a more flavorful and moist roast because the bone conducts heat and insulates the meat. However, a boneless roast works well too, just adjust cooking times.

Why use compound butter for prime rib?
Compound butter infuses incredible flavor directly into the meat and helps create a beautiful, savory crust on your Prime Rib Roast. It’s a simple step with a big impact.

Can I prepare this recipe ahead of time?
You can make the compound butter a few days in advance and store it in the fridge. The roast itself is best cooked fresh, but the gravy can be made earlier and gently reheated.

Conclusion

You now have all the tools and confidence to create a stunning Prime Rib Roast that will be the talk of your next gathering. This recipe proves that even luxurious dishes can be simple and stress-free to prepare, even for beginners. We promise a perfectly juicy, incredibly flavorful roast every time. Go ahead, give this recipe a try and create unforgettable memories around your table! Share your results and tag us in your photos – we love to see your culinary triumphs! Explore more of Bitty’s quick and easy beef recipes for year-round deliciousness.