Perfectly browned on the outside, juicy and tender inside, and full of that rich, beefy flavor that makes it the centerpiece of any feast. It’s surprisingly easy to make once you know the method.
Here’s a classic, foolproof way to get restaurant-quality results at home 👇
🥩 Perfect Prime Rib Roast
🛒 Ingredients:
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1 prime rib roast (also called a standing rib roast), about 4–6 lbs
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2–3 tbsp olive oil or softened butter
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3–4 cloves garlic, minced
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2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
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2 tbsp fresh thyme, finely chopped (or 1 tbsp dried)
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2 tsp kosher salt
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1 tsp black pepper
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Optional: 1 tsp onion powder or smoked paprika for extra depth
👩🍳 Instructions:
1. Prepare the Roast:
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Bring the roast to room temperature for at least 2 hours before cooking — this ensures even roasting.
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Pat it dry with paper towels.
2. Season Generously:
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Mix olive oil or butter with garlic, rosemary, thyme, salt, and pepper.
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Rub this mixture all over the roast, including the ends and under any fat cap.
3. Preheat Oven:
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Set your oven to 450°F (230°C) for the initial sear.
4. Roast at High Heat (Sear):
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Place roast fat side up on a rack in a roasting pan.
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Roast uncovered at 450°F for 15–20 minutes until the outside starts to brown.
5. Slow Roast:
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Reduce oven temperature to 325°F (165°C) and continue roasting:
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Rare: 115°F internal temp (about 15 min per lb)
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Medium-rare: 125°F (about 17 min per lb)
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Medium: 135°F (about 20 min per lb)
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Use a meat thermometer — it’s the key to perfection!
6. Rest:
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Remove from oven and tent loosely with foil.
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Let rest 20–30 minutes before slicing.
(It will rise another 5–10°F while resting.)
7. Slice & Serve:
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Carve against the grain into thick slices.
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Serve with au jus (pan drippings) and horseradish cream sauce for the full experience.
🍷 Simple Au Jus:
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After removing the roast, place roasting pan on the stove.
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Add 1 cup beef broth and stir to loosen browned bits.
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Simmer 3–5 minutes and strain — that’s your rich, savory sauce.
💡 Tips for Success:
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For extra flavor, season the roast the day before and refrigerate uncovered overnight (dry brining = crispier crust).
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If your roast has ribs attached, ask your butcher to cut and tie it — easy carving later!
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Always rest the meat before cutting — it locks in those juices.
Would you like me to include an herb-crusted version or a garlic butter reverse-sear method (for even more precise doneness)?
