Prime Rib – A classic bone-in Prime Rib Roast is the ultimate special occasion recipe. This juicy, tender, and deliciously cooked prime rib pairs perfectly with the flavorful garlicky crust and the rich au jus sauce.
Serve with a side of Vanilla Bean Mashed Potatoes and Oven Roasted Brussel Sprouts.
Prime Rib, also called a standing rib roast, is a show-stopper and will definitely impress all your special guests. Garlic, thyme, and rosemary complement this flavorful cut of meat, and no prime rib is complete without a simple and delicious au jus.
WHAT IS PRIME RIB
Prime Rib is a classic roast beef usually cooked with bone-in and served with a pan-sauce made from its natural juices. The word “prime” only refers to the grade it’s been given by the USDA. Prime is determined by a couple of factors including, the age of the beef cattle, and the amount of fat (marbling) around the edible sections of the meat.
For the grade of “prime”, beef cattle has to be between the ages of 9 months and 30 months. In as far as marbling, or intramuscular fat, the more marbling meat contains, the better a cut of meat that it is. Marbling adds flavor, moisture, and tenderness.
WHAT CUT OF MEAT IS PRIME RIB
Standing Rib Roast is a cut of beef from the primal rib, one of the nine primal cuts of beef. Prime Rib is cut from the seven ribs before the loin.
HOW TO COOK PRIME RIB
Prime Rib is a special meal to serve, and it’s also expensive, thus you want to be sure to cook it just right. The most important tool here is your trusted Instant Read Meat Thermometer. PLEASE use it if you want perfect results.
If you feel like spending a bit more, I’d say to get this Wireless Smart Meat Thermometer. It’s on my Christmas Wish List. ? ?
To make this Prime Rib recipe, you’ll need a three-bone rib roast. Four-bone rib will also work, and feeds between 8 to 10 people. Estimate about 2 people for every rib. That’s a lot of meat and, personally, I think that one rib is enough for 3 people.
- First, you want to let the meat sit at room temperature for an hour, and up to 2 hours, before roasting.
- Your next step is to make the rub. You’ll want to combine olive oil, fresh rosemary, fresh thyme, and lots of garlic in a blender or food processor, and process until everything is chopped up and well combined.
- Next, pat dry the roast with paper towels, generously season with salt and pepper, and then rub in the prepared garlic mixture.
- Pop it in a hot oven, uncovered, and cook for 30 minutes; then, lower the heat and continue to cook until done.
HOW LONG TO COOK PRIME RIB
Rule of thumb is to cook the roast for about 15 to 20 minutes per pound, however, start looking at the thermometer around the 50-minute mark after you’ve lowered the heat. Cooking time also depends on the size of the meat.
My recommendation is to remove it from the oven when internal temperature registers at 115˚F to 120˚F, at the most. The roast will continue to cook while it cools.
- For Rare, remove from oven when internal temperature reaches 110˚F.
- For Medium-Rare, remove from oven when internal temperature reaches 115˚F.
- For Medium, remove from oven when internal temperature reaches 120˚F.
- For Medium-Well, remove from oven when internal temperature reaches 130˚F.
Anything above these temperatures may result in a chewy, tough, and flavorless prime rib. The longer you cook a steak, the muscle fibers get firm and all the juices cook out. ?
HOW TO MAKE PRIME RIB AU JUS
While the roast rests, make a quick, yet delicious Au Jus sauce to go with it.
- Take the pan juice and strain through a mesh sieve into a large cup or bowl. Discard the bits in the mesh sieve, and pour the strained liquid back into the roasting pan.
- Place the roasting pan over stovetop burners over medium heat.
- Whisk in Worcestershire Sauce and wine; scrape up all the browned bits from the bottom of the pan.
- Add broth and continue to cook until slightly reduced.
- Serve with the Prime Rib Roast.
HOW TO STORE PRIME RIB LEFTOVERS
- Store leftovers in an airtight container and keep refrigerated for up to 4 days. I advise to cut it up into steaks beforehand so it’s easier to handle and reheat.
- To freeze, cut it up in steaks and place in an airtight container. Keep in the freezer for 1 month.
HOW TO REHEAT PRIME RIB
- I have found that reheating prime rib in the oven is the best way to go. Preheat oven to 400˚F; place roast in a roasting pan with about a cup of beef broth, and cook for 10 to 15 minutes, or until heated through.
MORE ROAST BEEF RECIPES
ENJOY!
TOOLS USED IN THIS RECIPE
Prime Rib Recipe
A classic bone-in Prime Rib Roast is the ultimate special occasion recipe. This juicy, tender, and deliciously cooked prime rib pairs perfectly with the flavorful garlicky crust and the rich au jus sauce.
Course: Dinner, Holiday
Cuisine: American
Servings: 10 to 12 servings
Calories: 876 kcal
Ingredients
FOR THE PRIME RIB
- One Standing Rib Roast with 3 to 4 ribs (If hosting a large dinner party, you can also get a standing rib roast with 7 ribs – estimate about 2 to 3 people per rib)
- 1 tablespoon kosher salt, or to taste
- 2 teaspoons fresh ground black pepper, or to taste
- 1/4 cup olive oil
- fresh rosemary leaves from 2 sprigs
- 1 tablespoon fresh thyme leaves
- 6 to 8 garlic cloves
FOR THE AU JUS
- 2 teaspoons Worcestershire sauce
- 1/2 cup red wine
- 1 cup reduced sodium beef broth
Instructions
Take the roast out of the fridge 1 to 2 hours before cooking.
Pat dry roast with paper towels and generously season with salt and pepper.
Place roast in a roasting pan and set aside.
Add olive oil, rosemary leaves, thyme leaves, and garlic cloves to a food processor or blender; process until chopped up and well combined.
Rub the prepared garlic mixture all around the roast.
Place the roast in the roasting pan, bone-side down.
Cook, uncovered, for 30 minutes.
Reduce heat down to 350˚F and continue to cook until cooked to desired doneness. I suggest to remove from oven when internal temperature reads 115˚F. Estimate around 15 to 20 minutes of cooking-time per pound. Please use an Instant Read Thermometer and start checking for doneness around the 50-minute mark. The amount of cooking time will also depend on the size of the roast.
Transfer roast to a cutting board and let stand for 20 minutes before cutting.
In the meantime, prepare the Au Jus.
Take the pan juices and strain them through a mesh sieve into a large measuring cup. Discard the bits in the mesh sieve, and pour the strained liquid back into the roasting pan.
Place the roasting pan over stovetop burners and cook over medium heat.
Whisk in Worcestershire Sauce and wine; scrape up all the browned bits from the bottom of the pan. Bring to a boil and cook for 2 minutes.
Stir in beef broth and continue to cook for 5 minutes, or until slightly reduced and heated through.
Serve Prime Rib with Au Jus.
Recipe Notes
WW FREESTYLE POINTS: 19
NET CARBS: 1 g
Nutrition Facts
Prime Rib Recipe
Amount Per Serving
Calories 876 Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 31g155%
Cholesterol 165mg55%
Sodium 876mg37%
Potassium 691mg20%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 33IU1%
Vitamin C 2mg2%
Calcium 30mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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