Why You’ll Love This Recipe
Prime Rib Roast is the kind of dish that instantly elevates any meal into a celebration. Rich, tender, and deeply flavorful, it is a timeless classic that never fails to impress. What I love most about this recipe is that, despite its elegant reputation, it is surprisingly straightforward to prepare. With the right seasoning and cooking method, the oven does most of the work. The result is a beautifully roasted cut of beef with a flavorful crust and a juicy, rosy interior. The first time I made prime rib at home, I was amazed at how simple it felt compared to how impressive it looked on the table. Whether for holidays, family gatherings, or milestone dinners, this recipe delivers restaurant-quality results with confidence and consistency.
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Prime Rib Roast: A Classic, Show-Stopping Centerpiece for Special Occasions
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Diet: Halal
Description
A classic and elegant prime rib roast seasoned simply and roasted to juicy perfection, ideal for holidays and special occasions.
Ingredients
- 1 (5 lb / 2.3 kg) prime rib roast
- 2 tbsp olive oil
- 2 tsp kosher salt (or to taste)
- 1 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- 4 cloves garlic, minced (optional)
Instructions
- Remove the prime rib roast from the refrigerator 1 hour before cooking to bring it to room temperature.
- Preheat oven to 450°F (230°C).
- Pat the roast dry with paper towels.
- Rub the roast all over with olive oil.
- In a small bowl, mix salt, pepper, garlic powder, rosemary, thyme, and paprika.
- Rub seasoning mixture evenly over the roast. Press minced garlic onto the surface if using.
- Place the roast fat-side up on a rack in a roasting pan.
- Roast at 450°F (230°C) for 20 minutes to develop a crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting for 1 hour 30 minutes to 2 hours, until internal temperature reaches desired doneness (130°F / 54°C for medium-rare).
- Remove roast from oven and tent loosely with foil.
- Let rest for 20–30 minutes before slicing.
Notes
- Always use a meat thermometer for accurate doneness.
- Resting the roast is essential to keep it juicy.
- Serve with au jus, mashed potatoes, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Prime rib roast is the star of the dish, prized for its marbling, tenderness, and rich beef flavor.
Olive oil helps the seasoning adhere and promotes even browning.
Unsalted butter adds richness and enhances the natural flavor of the beef.
Garlic cloves provide aromatic depth and savory warmth.
Fresh rosemary adds a piney, earthy note that pairs beautifully with beef.
Fresh thyme contributes subtle herbal complexity.
Kosher salt is essential for seasoning deeply and drawing out flavor.
Black pepper adds gentle heat and balances the richness of the meat.
Onion powder enhances savory flavor without overpowering the roast.
Beef broth is optional but useful for keeping the roasting pan moist and making pan juices.
Directions
Begin by removing the prime rib roast from the refrigerator at least one hour before cooking to allow it to come to room temperature. This ensures even roasting. Preheat the oven to a high initial temperature. Pat the roast dry with paper towels.
In a small bowl, mix olive oil, softened butter, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and onion powder. Rub this mixture generously over the entire roast, pressing it into the meat.
Place the roast bone-side down in a roasting pan. Add beef broth to the bottom of the pan if desired. Roast at the high temperature for a short period to develop a crust, then reduce the oven temperature and continue roasting until the desired internal temperature is reached.
Remove the roast from the oven and tent loosely with foil. Allow it to rest before slicing so the juices redistribute. Slice thickly and serve with pan juices if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves six to eight people depending on portion size. Preparation takes about fifteen minutes, with cooking time averaging fifteen minutes per pound, plus resting time.
Storage/reheating
Store leftover prime rib in an airtight container in the refrigerator for up to four days. Reheat gently in a low oven with a bit of broth to prevent drying, or enjoy slices cold in sandwiches.
Variations and Customizations
Prime Rib Roast is versatile and easy to customize. For a garlic-forward version, increase the amount of garlic or add roasted garlic paste to the butter mixture. If you enjoy bold seasoning, a crust of cracked black pepper adds a steakhouse-style finish.
You can also experiment with herbs. Sage or oregano work well alongside rosemary and thyme. I once tried adding a hint of smoked paprika, and it added subtle depth without overpowering the beef.
For those who prefer a milder flavor, reduce the herbs and focus on salt, pepper, and butter to let the beef shine. Prime rib pairs well with many sauces, from horseradish cream to simple au jus.
Nutrition and Dietary Info
Prime rib is rich in protein and iron, making it a nutrient-dense option. Due to its marbling, it is higher in fat, so it is best enjoyed as an occasional indulgence balanced with lighter sides.
Expert Tips & Customizations
Bring roast to room temperature
This promotes even cooking throughout.
Use a meat thermometer
Accuracy ensures perfect doneness.
Rest before slicing
Resting keeps the meat juicy and tender.
Slice against the grain
This improves texture and tenderness.
FAQs
What internal temperature is best?
Medium-rare is typically around 130°F before resting.
Should I cover the roast while cooking?
No, leave it uncovered to develop a crust.
Can I cook it without bones?
Yes, boneless roasts cook slightly faster.
Do I need to baste?
No, the natural fat keeps the roast moist.
Can I prepare it ahead?
Seasoning can be applied a day in advance.
What sides pair well?
Mashed potatoes, roasted vegetables, or Yorkshire pudding.
Can I freeze leftovers?
Yes, wrap tightly and freeze for up to two months.
How thick should slices be?
About three-quarters of an inch is ideal.
What if my roast cooks too fast?
Tent loosely with foil and lower oven temperature.
Is prime rib the same as ribeye?
They come from the same cut, but are prepared differently.
Conclusion
Prime Rib Roast is a timeless, impressive dish that delivers exceptional flavor with surprisingly simple preparation. Perfectly seasoned, beautifully roasted, and incredibly tender, it is a centerpiece recipe that brings confidence, elegance, and comfort to any special meal.
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