Prime Rib
The perfect Prime Rib Roast — a tender, juicy, and flavorful cut of beef that’s ideal for holidays, special occasions, or an indulgent weekend dinner. This step-by-step recipe ensures your roast is beautifully browned on the outside and perfectly medium-rare inside, with a rich crust of herbs, garlic, and butter.
1 month ago
Ingredients
Main Ingredients
For the Herb-Garlic Crust
For the Au Jus (Dripping Sauce)
Nutrition Facts (per serving)
- Calories520
- Total Fat36 g
- Saturated Fat15 g
- Cholesterol165 mg
- Sodium680 mg
- Total Carbohydrate1 g
- Protein45 g
Instructions
- 1 Remove the prime rib from the refrigerator 2–3 hours before cooking to bring it to room temperature. This ensures even cooking throughout.
- 2 Pat the roast dry with paper towels. Trim excess fat if needed, leaving a thin layer to keep the meat moist and flavorful.
- 3 In a bowl, combine softened butter, minced garlic, rosemary, thyme, olive oil, salt, pepper, and Dijon mustard (if using). Mix to form a paste.
- 4 Rub the herb-butter mixture all over the roast, covering the top, sides, and underside evenly. For maximum flavor, you can season the roast with salt a day in advance and let it rest uncovered in the fridge overnight.
- 5 Preheat your oven to 230°C (450°F). Place the roast bone-side down on a rack in a large roasting pan.
- 6 Roast at 230°C (450°F) for 20 minutes to form a crust, then reduce the oven temperature to 160°C (325°F) and continue roasting for 1.5–2.5 hours, depending on the size of your roast and desired doneness.
- 7 Use a meat thermometer to check internal temperature: 50°C (122°F) for rare, 55°C (130°F) for medium-rare, or 60°C (140°F) for medium.
- 8 Once done, transfer the roast to a cutting board and loosely cover with foil. Rest for 30–45 minutes before carving. The internal temperature will rise by about 3–5°C during resting.
- 9 For the au jus: Place the roasting pan on the stovetop over medium heat. Add wine to deglaze, scraping browned bits from the pan. Add beef broth, simmer for 10 minutes, then strain and serve warm alongside the sliced prime rib.
- 10 Slice the roast across the grain into thick slices and serve with au jus and sides like mashed potatoes, roasted vegetables, or Yorkshire pudding.
Storage Tips
- 1 Allow leftover prime rib to cool completely before storing. Wrap slices tightly in foil or store in airtight containers.
- 2 Refrigerate for up to 4 days. Reheat gently in a 150°C (300°F) oven with a splash of broth to maintain juiciness.
- 3 For longer storage, freeze slices in vacuum-sealed or zip-lock bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
- 4 Leftover meat can be used for sandwiches, hash, or beef wraps the next day.
Pro Tips
- 1 Always use a reliable meat thermometer — it’s the key to a perfectly cooked roast.
- 2 Letting the roast rest is essential; it keeps the juices from spilling out when sliced.
- 3 Dry-age the beef in your refrigerator (uncovered) for 1–2 days for an even more intense flavor and crust.
- 4 For a smoky flavor, finish the roast on a grill for 10 minutes before resting.
- 5 Don’t discard the bones — roast them separately for beef stock or a rich bone broth later.
