How to Cook a Perfect Prime Rib Roast (Foolproof Recipe)

Hosting a special meal or holiday gathering? A Prime Rib Roast is the ultimate showstopper! It looks incredibly impressive, yet with our foolproof method, you’ll achieve juicy, flavorful results every time. This guide makes preparing a magnificent prime rib stress-free, perfect for any memorable occasion.

Why You’ll Love This Prime Rib Roast

• Foolproof & Stress-Free: Our clear, step-by-step instructions ensure even beginners can achieve a perfectly cooked Prime Rib Roast with confidence.
• Holiday Showstopper: Impress your family and friends with this stunning centerpiece, requiring minimal active cooking time.
• Simple Ingredients, Big Flavor: Elevate the natural richness of beef with a homemade compound butter, bursting with aromatic herbs and spices.
• Perfectly Cooked Every Time: Master the ideal internal temperatures for your desired doneness, ensuring a tender, juicy slice every time.
• Rich, Flavorful Gravy: Utilize the savory pan drippings to create an incredible red wine gravy, the ultimate accompaniment to your beef roast.

Ingredients

Get ready to create an unforgettable Prime Rib Roast experience with these simple, high-quality ingredients.

For the Compound Butter:

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

For the Prime Rib Roast:

• 5 pounds bone-in Prime Rib Roast (standing rib roast)
• 2 medium onions, quartered
• 5 cloves garlic, peeled
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Red Wine Gravy:

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

Notes & Substitutions for Perfect Prime Rib

• Choose bone-in: The bone adds insulation, which helps the meat cook more evenly and enhances the overall flavor and juiciness of the beef roast.
• Select Prime/Choice grade: Look for good marbling (flecks of fat) throughout the meat; this ensures tenderness and exceptional flavor. To ensure you select the best quality beef for your roast, understanding the official standards for USDA beef grades and marbling is highly beneficial.
• Room temperature is key: Allowing your prime rib to sit out before cooking ensures more even cooking throughout the roast.
• Pat roast very dry: This essential step helps create that beautiful, crispy, flavorful crust. Don’t skip it!
• Season generously: A generous layer of seasoning builds deep, complex flavors.
• Tie the roast (optional): Ask your butcher to tie the roast for you; it makes carving much easier after cooking.
• Serving size guide: Plan on about 1 pound per bone-in person, ensuring generous servings and potential leftovers.
• Herb alternatives: Feel free to swap in fresh sage, oregano, or savory for a different aromatic profile.
• Wine substitute: If you prefer not to use wine, simply use an additional cup of beef broth for the gravy.

Equipment

Gather these tools to make your cooking experience smooth and easy. You’ll need a large cast iron skillet or a sturdy roasting pan that comfortably fits your Prime Rib Roast. An instant-read meat thermometer is essential for perfect doneness. Have a sharp carving knife and a spacious cutting board ready for slicing. Don’t forget aluminum foil for resting the roast. A small bowl and whisk are perfect for the gravy, and a gravy boat is optional for serving.

Instructions

Creating a showstopping Prime Rib Roast is simpler than you think. Follow these steps for an incredibly juicy and flavorful meal.

Preparing the Roast

Remove your Prime Rib Roast from all its packaging. Let it sit out at room temperature for one to two hours. This step helps ensure the roast cooks evenly. Make sure your roast is fully thawed; never cook a frozen roast. Using paper towels, pat the roast completely dry on all sides. This crucial step promotes a beautiful, crispy crust.

How to Cook a Perfect Prime Rib Roast (Foolproof Recipe)

Bitty

This foolproof recipe guides you through preparing a perfect medium-rare prime rib roast, complete with a savory red wine gravy. It emphasizes proper resting for a juicy and tender result.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 8 people

Calories 750 kcal

Equipment

• Large skillet
• Roasting pan
• Meat thermometer
• Cutting board
• Aluminum foil
• Bowl
• Whisk
• Gravy boat
• Paper towels

Ingredients

  

Main Roast

• 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)
• 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

 

Instructions

• Remove roast from packaging, pat it dry with paper towels, and let it sit at room temperature for 1-2 hours to thaw completely.
• Preheat oven to 450°F for at least 30 minutes while the prime rib comes to room temperature.
• In a bowl, combine butter with chili powder, cumin, thyme, rosemary, minced garlic, salt, and pepper.
• Spread the compound butter mixture evenly over the entire prime rib roast.
• Place quartered onions, peeled garlic, thyme, and rosemary in a large skillet or roasting pan, then place the buttered roast 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 reads 120°F (approximately 15 minutes per pound).
• Once the roast reaches 120°F, remove it from the oven, transfer to a cutting board, cover with foil, and let rest for 20 minutes to reach a final temperature of 130°F for medium-rare.
• Slice the rested prime rib and serve with gravy over mashed potatoes.

Gravy

• While the roast rests, place the skillet with onions, garlic, and herbs over medium-high heat; add red wine and beef broth, bring to a boil, then simmer for about 5 minutes until reduced.
• Mix cornstarch with water and whisk into the simmering sauce; cook for a few more minutes until the gravy thickens to your desired consistency.
• Strain the thickened gravy into a bowl, then pour it into a gravy boat.

Notes

Allowing the prime rib to come to room temperature and rest after cooking are crucial steps for a perfectly juicy and tender roast. The gravy is optional but highly recommended to complement the rich flavor of the prime rib.

Making the Compound Butter

Preheat your oven to 450°F (232°C) for at least 30 minutes while the prime rib comes to room temperature. In a small bowl, combine the softened butter with chili powder, ground cumin, fresh chopped thyme, fresh chopped rosemary, minced garlic, salt, and pepper. Mix these ingredients until they are well combined. Using a spatula or your hands, spread this flavorful compound butter mixture evenly over the entire surface of the Prime Rib Roast.

Roasting the Prime Rib

Arrange the quartered onions, peeled garlic cloves, and fresh thyme and rosemary sprigs in a large cast iron skillet or roasting pan. These aromatics will infuse the roast with extra flavor and create a bed for the meat. Carefully place the prepared Prime Rib Roast on top of the onions and herbs, bone-side down, in the skillet. This positioning helps the roast cook evenly and prevents it from drying out. Roast the prime rib for an initial 15 minutes at the high temperature of 450°F. After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting the prime rib until an instant-read meat thermometer inserted into the thickest part of the meat (avoiding the bone) reads 120°F (49°C) for medium-rare, or your desired internal temperature. As a general guide, estimate about 15 minutes of cooking time per pound of prime rib at the lower temperature.

Resting and Carving

Once your meat thermometer reaches the target temperature, remove the Prime Rib Roast from the oven. Transfer it immediately to a clean cutting board. Tent the roast loosely with aluminum foil. Let the prime rib rest undisturbed for 20 minutes. This resting period is critical; the internal temperature will continue to rise (this is called carryover cooking), and the juices will redistribute throughout the meat, ensuring a tender and incredibly juicy roast. After resting, carefully carve the prime rib into thick slices against the grain. Serving the slices against the grain ensures maximum tenderness.

Crafting the Red Wine Gravy

While the roast is resting, place the roasting pan or skillet containing the drippings, onions, garlic, and herbs over medium-high heat on your stovetop. Pour in the dry red wine and low-sodium beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. The sauce should reduce slightly and become more concentrated. In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Slowly stir this cornstarch slurry into the simmering liquid in the skillet. Continue to whisk gently and cook for a few more minutes until the gravy thickens to your desired consistency. If you prefer a thicker gravy, you can add a bit more cornstarch slurry. For a silky-smooth gravy, strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids. Pour your rich red wine gravy into a gravy boat and serve it warm alongside your carved Prime Rib Roast.

Pro Tips for Success

Achieve the best results with your standing rib roast by following these expert tips.

• Use a reliable meat thermometer: This is your best friend for guaranteeing perfect doneness without guesswork. For comprehensive guidance on ensuring food is cooked to a safe internal temperature, consider these food safety guidelines for cooking meat.
• Allow sufficient resting time: Don’t skip the rest! It’s absolutely essential for a juicy, tender prime rib.
• Don’t open the oven frequently: Keep the oven door closed to maintain a consistent temperature, which is key for even cooking.
• Choose fresh herbs: Fresh thyme and rosemary provide superior, vibrant flavor compared to dried herbs.
• Invest in a good carving knife: A sharp, long carving knife makes slicing the beef roast effortless and yields beautiful, clean cuts.

Prime Rib Doneness Chart

• Rare: Remove from oven at 115-120°F (46-49°C), final temperature 120-125°F (49-52°C) after resting.
• Medium-Rare: Remove from oven at 120-125°F (49-52°C), final temperature 130°F (54°C) after resting (ideal for a delicious prime rib).
• Medium: Remove from oven at 130°F (54°C), final temperature 135-140°F (57-60°C) after resting.
• Medium-Well: Remove from oven at 140-145°F (60-63°C), final temperature 150°F (65°C) after resting.
• Well-Done: Remove from oven at 150°F+ (65°C+), final temperature 160°F+ (71°C+) after resting (not recommended for optimal tenderness of a prime rib roast).

Common Mistakes to Avoid

• Cooking a cold roast directly from the fridge. Always allow it to come to room temperature first.
• Skipping the crucial resting period. This leads to dry meat as juices escape when carved.
• Not using a meat thermometer for accuracy. Guessing leads to over or undercooked results.
• Overcooking and drying out the meat. This is the biggest mistake you can make with a beautiful prime rib.

Serving Suggestions & Variations

Enhance your Prime Rib Roast experience with perfect pairings and creative twists.

• Classic Sides: Serve alongside creamy mashed potatoes, tender roasted asparagus, or decadent creamed spinach for a complete meal.
• Bread: Offer crusty bread or warm dinner rolls; they’re perfect for soaking up every last drop of the rich gravy.
• Wine Pairing: Complement your impressive beef roast with a robust Cabernet Sauvignon or a smooth Merlot.
• Herb Variations: Experiment with different compound butter flavors like a bright lemon-herb butter or a smoky paprika-garlic blend.
• Spice Blends: For an adventurous twist, try a horseradish crust or a bold Cajun seasoning rub on your prime rib before roasting.

Storage & Reheating

Proper storage and reheating ensure your delicious Prime Rib Roast leftovers remain just as enjoyable. Store any leftover prime rib slices in an airtight container in the refrigerator for up to 4 days. If you have a larger amount, you can freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. To reheat, gently warm slices in the oven at a low temperature (around 250°F) with a splash of beef broth, covered, until just heated through. You can also reheat gently on the stovetop with a little gravy or broth. Avoid using the microwave, as it can dry out the meat and make it tough.

Nutrition Information

This impressive Prime Rib Roast offers substantial protein and healthy fats, making it a satisfying main course. A single serving provides approximately 799 calories, with 31g of protein and 69g of fat. It’s also a good source of iron and potassium. Please remember, these values are approximate and can vary based on specific ingredients and preparation. Consult a registered dietitian for personalized dietary advice.

Frequently Asked Questions

• How long to cook prime rib per pound? Generally, plan about 15 minutes per pound at 325°F after the initial high-heat sear. Always rely on a meat thermometer for accuracy.
• Is bone-in prime rib necessary? Bone-in adds significant flavor and acts as natural insulation, resulting in a juicier roast. Boneless can work, but cooking times will vary.
• Why use compound butter? Compound butter infuses immense flavor directly into the meat, helps create a beautiful crust, and adds extra moisture.
• What if I don’t have a roasting pan? A large, oven-safe cast iron skillet or any sturdy oven-safe dish with high sides will work perfectly.
• Why is my prime rib dry? Your prime rib was likely overcooked or you skipped the crucial resting period, causing juices to escape.
• What temperature for medium-rare? Remove your roast from the oven when it reaches 120-125°F; it will carryover cook to a perfect 130°F after resting.

Conclusion

You now have all the tools and confidence to create an absolutely unforgettable Prime Rib Roast! This foolproof recipe promises a tender, juicy, and incredibly flavorful centerpiece for any special occasion. By following our simple steps and trusted techniques, you’ll achieve perfect results every time. Get ready to impress your guests and savor every mouthwatering bite of this magnificent beef roast!