Best Prime Rib Roast Recipe

The best prime rib roast recipe features a perfectly golden-brown bone-in prime rib with a crispy crust and rich flavor for special occasions.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 50 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Servings: 10
Calories: 320
Description

This easy prime rib roast recipe serves ten and features bone-in prime rib, slow-roasted in the oven to perfection with a juicy, tender medium-rare center and a crispy crust.

Ingredients
    For the Prime Rib Roast
  • 1 whole (7 to 10 lb) bone-in standing rib roast (5 ribs, trimmed and frenched)
    • For the Prime Rib Dry Rub
  • 2 tablespoons of high-heat oil (canola or grapeseed) or softened butter
  • 1/2 cup of coarse kosher salt, for dry brining
  • 1/4 cup of freshly ground black pepper
  • 2 tablespoons of smoked paprika
  • 2 tablespoons of garlic powder
  • 1 tablespoon of dried rosemary, crushed
  • 1 tablespoon of dried thyme
    • For the Horseradish Sauce
  • 1 cup of full-fat sour cream
  • 1/4 cup of prepared horseradish
  • 1½ tablespoon of Dijon mustard
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of apple cider vinegar or champagne vinegar
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of white pepper
  • 1/2 tablespoon of fresh chives or parsley, minced
    • For the Au Jus
  • 1½ cup of high-quality beef broth
  • 1/2 cup of dry red wine (cabernet sauvignon or pinot noir)
  • 1 tablespoon of Worcestershire sauce
  • pan drippings and accumulated fat from the roasting pan
  • kosher salt and black pepper to taste
How to Cook Prime Rib Roast (Step-By-Step Instructions)
  1. 1
    Truss the Prime Rib
    • Before seasoning, tie the roast firmly with butcher’s twine at 1 to 1½ inch intervals to ensure it holds a compact, even shape while roasting.
    • If your butcher has separated the bone rack from the meat for easier carving, make sure it’s securely tied back on.
    • Trussing promotes even cooking, prevents uneven bulges, and gives the finished roast a professional look.
  2. 2
    Dry Brine for FlavorRaw bone-in rib roast being seasoned with a prime rib rub of salt before roasting, showing preparation for the prime rib roast.
    • Pat the prime rib completely dry with paper towels to remove any surface moisture.
    • Generously coat the entire roast with about ½ cup of coarse kosher salt, rubbing it evenly over all sides.
    • This process is known as dry brining.
    • Next, in a small bowl, combine the prime rib dry rub ingredients: black pepper, smoked paprika, garlic powder, rosemary, and thyme.
    • Then coat the roast with this mixture, pressing the prime rib rub firmly into the fat cap and meat.
    • Place the roast uncovered on a wire rack set over a baking sheet and refrigerate for 12 to 24 hours.
    • This process allows the salt to deeply season the meat while the surface dries out.
  3. 3
    Temper the Prime Rib
    • Remove the seasoned prime rib roast from the refrigerator 2 to 3 hours before it enters the oven.
    • Allow the meat to come fully to room temperature.
  4. 4
    Slow Roast the Prime Rib
    • Preheat the oven to a precise 225°F (107°C).
    • Place the roast, bone-side down, on the rack set inside the roasting pan.
    • This gentle, low-temperature roast slowly raises the internal temperature, ensuring an even, edge-to-edge medium-rare without overcooking the outer layers.
    • Insert the probe thermometer into the center of the roast, avoiding bone and large pockets of fat.
    • Let the roast cook undisturbed until the thermometer reads 134°F (57°C) for perfect medium-rare.
    • Depending on the roast size (typically 7 to 10 pounds) and your oven, this stage can take anywhere from 2½ to 5 hours.
  5. 5
    Rest the Meat
    • Once the roast reaches an internal temperature of 134°F (57°C), remove it from the oven and leave it on the rack to rest.
    • Tent it loosely with foil, allowing air to circulate while retaining gentle heat.
    • Let it rest for 20 minutes.
  6. 6
    Sear to Build the Crust
    • While the roast rests, increase the oven temperature to 500°F (260°C).
    • This blast of intense heat is what creates the prime rib’s beautifully caramelized, crunchy crust.
    • Remove the foil from the rested roast and place it back into the hot oven, uncovered.
    • Roast for 6 to 10 minutes, keeping a close eye as the exterior deepens to a rich mahogany brown.
    • If the surface looks dry, lightly mist it with high-heat oil (such as canola or avocado) for even browning.
  7. 7
    Final Rest
    • Once the crust reaches the perfect golden-brown color, remove the roast from the oven and tent it loosely with foil.
    • Let it rest for about 10 minutes to allow the heat and juices to redistribute evenly, ensuring every slice stays tender and juicy.
  8. 8
    Make the Au Jus
    • After removing the roast, pour the pan drippings into a bowl and let them sit briefly so the fat separates.
    • Set the roasting pan on the stovetop over medium heat, then pour in beef broth, red wine, and a splash of Worcestershire sauce.
    • Use a wooden spoon to scrape up the browned bits (fond) from the bottom.
    • Simmer until the liquid reduces slightly, then season with salt and pepper to taste.
  9. 9
    Whip Up the Horseradish Cream
    • In a small bowl, whisk together all the ingredients for the horseradish sauce until smooth and creamy.
    • Cover and refrigerate for at least 30 minutes to let the flavors meld and develop before serving.
  10. 10
    Slice and ServeDelicious prime rib roast recipe featuring oven roasted bone-in prime rib with a golden crust, tender pink center, and a perfect holiday roast.
    • Remove the butcher’s twine and cut along the bone to separate it if desired.
    • Position the roast so the muscle fibers run perpendicular to your knife.
    • Slice it into ½ to ¾ inch thick portions, cutting cleanly against the grain for the most tender, juicy slices.
    • Serve immediately with the hot au jus and the cold, spicy, creamy horseradish sauce.

Nutrition Facts

Servings 10

Serving Size 4 oz (112g) per serving

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 10g50%
Cholesterol 110mg37%
Sodium 420mg18%
Potassium 350mg10%
Protein 25g50%
Vitamin A 35 IU
Calcium 20 mg
Iron 1.8 mg
Zinc 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Let the prime rib sit at room temperature for 2 to 3 hours before cooking to ensure even doneness and prevent the outside from overcooking while the center stays cold.
  • Rest the roast after cooking so the juices can redistribute and the internal temperature can rise slightly for perfectly tender, moist meat.
  • Keep the oven door closed during the slow roast to maintain stable heat and consistent cooking, and rely on your meat thermometer.
  • Generously salt the meat during the dry brine to draw out moisture, deepen flavor, and create the perfect crust.
Read it online: https://tinakitchen.com/recipe/best-prime-rib-roast-recipe/

We hope you enjoy making this recipe.

Happy cooking!