Prime Rib Roast - Immaculate Bites

Brown and crackly on the outside, juicy and succulent on the inside, this prime rib roast is a mouthwatering, crowd-pleasing holiday dish! Not only that, it’s on the top 10 list of traditional Christmas dishes.

 

Holiday meals aren’t the same without good desserts and even better meats. That is why I’m ecstatic to share this delicious recipe with you. It has been a family favorite ever since I can remember.

Nothing beats the feeling of achieving delicious, tender meat. This prime rib roast recipe is a perfect opportunity to make those special holiday dinners more memorable.

Making Perfect Prime Rib

A perfect main course for the holidays and special occasions, it requires fewer ingredients and is as easy as marinating and tossing it in the oven. Talk about easy!

Nevertheless, we do need to pay attention to timing. Achieving a perfectly brown, crisp, crackly crust is key to a heavenly prime rib roast. However, a beautifully browned crust doesn’t hide an overcooked roast. That’s why an instant-read thermometer is essential for a perfectly cooked prime rib roast.

• 115-120℉ (45-50℃): rare
• 125-130℉ (52-55℃): medium-rare
• 135-140℉ (57-60℃): for medium
• 145-150℉ (63-65℃): for medium well

How to Roast Prime Rib

The Roast

1. Combine rosemary, thyme, garlic, paprika, cayenne, white pepper, and oil in a small bowl. (Photo 1)
2. Season the roast with salt and pepper, then generously rub with the herb mixture. Wrap tightly with plastic wrap and marinate it overnight (up to 24 hours) in the fridge. About 2 hours before cooking, let it come to room temperature. (Photo 2)
3. Line the roasting pan with foil if desired, then add onions and celery. (Photo 3)
4. Roast: Position the rack in the lowest part of the oven and heat the oven to 450°F (232°C). Roast the prime rib for 30-45 minutes, then reduce the heat to 325°F (162℃) and roast until it achieves the desired internal temperature on a meat thermometer inserted into the roast’s center, ensuring the tip doesn’t touch the fat or bone. (Photos 4-5)
5. Check the oven every 30 minutes and add about ½ cup of water or stock as needed to prevent the roasting pan from burning. Also, cover the roast with a piece of foil to prevent it from burning if it’s browning too fast.
6. Rest the roast for 20-30 minutes so the juices settle back into the meat before slicing.

Au Jus

1. Skim the fat from the drippings, leaving 2-3 tablespoons of fat. Add stock, stir, and scrape the bottom of the pan to release any browned bits.
2. Transfer the liquids and flavor to a skillet, then add red wine (if desired) and beef stock.
3. Simmer until it reduces slightly (5-7 minutes). The texture shouldn’t be thick, as it’s a light sauce. Season with salt and pepper to taste.
4. Serve the roast with au jus.

Recipe Tips and Notes

• Making sure the roast has enough moisture while roasting is the secret to a juicy roast.
• Add horseradish to your marinade to season the prime rib for a tangy or spicy element.
• Make a compound butter by adding your herbs to unsalted butter, forming it into a log, and chilling it. Herbed butter slices melted on top will add richness and flavor.
• Make sure the tip of the thermometer doesn’t touch the fat, bone, or pan – just the meat – for an accurate reading.
• Choose a well-marbled prime rib roast for a juicier, more tender, and more flavorful dish.

Make-Ahead Instructions

Make it the day before and let it marinate in the fridge overnight. You can also roast it the day before, then reheat the roast with the juices.

Making it ahead and freezing it 2-3 months ahead is ideal for a stress-free meal. Reheat the slices in a 350℉ (175℃) oven with the au jus and enjoy with your chosen sides. The same goes for leftovers.

A stash of gallon-size ziplock freezer bags is a lifesaver for making meals ahead. Put the meat in, add the au jus, squeeze all the air out you can, and freeze it flat so it doesn’t take up so much room.

Leftover Makeovers

Prime rib lasts up to 4 days in the refrigerator and up to 3 months in the freezer. It also makes great roast beef sandwiches the next day. Add it to soups, diversity bowls, and main-meal salads. Tacos, burritos, and pizza are also great for using leftover prime rib.

What Pairs With Prime Rib

Prime rib goes great with your favorite sides, like roasted potatoes and carrots and corn on the cob. For a lighter meal, serve it with broccoli salad or a delicious green bean casserole.

More Main Course Recipes to Try

Watch How to Make It

This blog post was originally published in December 2017 and has been updated with additional tips, new photos, and a video.