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Learn how to make the perfect Prime Rib! The king of meats, this easy oven-roasted bone-in Prime Rib roast will be the center of your holiday spread. A simple herb crust and a low and slow oven make for a flavorful and succulent roast, along with a simple au jus sauce for serving.
What is a Prime Rib Roast?
A prime rib roast, also known as a standing rib roast, is the star of beef cuts. It comes from the cow’s primal rib section, which is prized for being exceptionally flavorful and tender. The term “prime rib” often refers to the classic preparation method of slow-roasting, which brings out a juicy, melt-in-your-mouth texture.
This cut is loved for its rich, indulgent taste, thanks to the marbling of fat that melts into the meat while roasting. It’s a go-to choice for special occasions or holidays, creating that perfect, treat-yourself kind of meal that leaves everyone impressed.
RECIPE WALK-THROUGH
How To Cook Prime Rib
See the recipe card below for full, detailed instructions
Start by bringing the roast to room temperature by setting it out on the counter for 2 hours. When you’re ready to cook, preheat the oven to 450℉.
Using a food processor, blend the thyme, rosemary, parsley, garlic, shallot, salt, and pepper together until it is chopped fine. Add butter and process until combined.
Pat the roast dry and slather with the butter mixture.
Put the roast in a deep roasting pan and add some broth. Roast in the oven for 20 minutes.
Reduce the oven temperature to 300℉ and roast for another 2-3 hours. Remove from the oven when the roast reaches 115℉-120℉ for medium rare.
Transfer to a cutting board and let the meat rest at least 30 minutes before slicing. The internal temp will increase to about 130℉.
Make some au jus using the juices from the roasting pan.
Serving Suggestions
A classy roast like prime rib deserves some delicious, classy sides. Here are some of my favorite sides for this classy meal. Don’t forget the some au jus or horseradish, too!
- Potatoes Romanoff
- Cheesy Scalloped Potatoes
- Hasselback Potatoes
- Roasted Baby Potatoes
- Easy Rice Pilaf Recipe
- Broccoli Rice Casserole
- Green Bean Casserole (From Scratch!)
- Bacon Wrapped Green Beans
- Candied Yams
Storage Tips
The Best Way to Store Leftovers
Store cooled meat in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the microwave, or in a bath of beef broth or au jus on the stovetop.
To freeze, wrap cooled meat with plastic wrap than place in a resealable plastic bag. Freeze for up to 3 months and thaw fully before reheating.
Recipe Tips
- Ask your butcher to trim, tie and prep your rib roast for cooking. They can make a “cradle” cut and then tie the meat back into the bone for roasting. This makes for easy carving later, where you can snip the strings and remove the bones from the whole roast with ease, then slice the thickness to your liking.
- If the roast is cooking too fast, lower the oven temperature to 200℉.
- Shoot for medium rare (115℉ when you pull it out of the oven, 125℉-130℉ after it rests).
- Be sure to allow time to bring the roast up to room temperature. This is critical for a perfect finish.
- Keep a digital meat thermometer handy; one with an in-oven probe is ideal. Once the meat hits 115℉-120℉ pull it out of the oven, even if there is still time left on your timer. If you’re not sure of the correct temperature, down my free Beef Temperature Chart.
- Feel free to adjust the seasonings or play around with different flavors.
More Beef Recipes
- Bacon Wrapped Filet Mignon
- Swiss Steak
- Air Fryer Steak
- Grilled Tri Tip
- Grilled London Broil
- Cast Iron New York Strip Steak
Prime Rib
Ingredients
- 9 pound Bone in ribeye roast trimmed and tied
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh rosemary
- 2 tablespoons Fresh chopped parsley
- 8 cloves Garlic
- 1 medium Shallot
- 2 teaspoons Kosher salt
- 1 teaspoon Fresh coarsely ground black pepper
- 4 tablespoons Butter
- 2 cups Beef broth
- 1 tablespoon Cornstarch
Instructions
Prime Rib
- Remove roast from the refrigerator 2 hours before roasting to bring the meat closer to room temperature.
- Preheat oven to 450℉.
- In the bowl of the food processor with the blade attachment pulse together thyme, rosemary, parsley, garlic, shallot, salt and pepper until chopped fine. Add butter and process until combined.
- Pat roast very dry with paper towels and slather butter mixture over the entire roast.
- Place the roast in a deep roasting pan and add ¼ cup of beef broth. Place in the oven for 20 minutes.
- Reduce oven temperature to 300℉. Continue cooking for another 2-3 hours, removing roast when it reaches an internal temperature of 115℉-120℉ for medium rare. Transfer to a cutting board and cover loosely with foil. Let meat rest for 30 minutes. The temperature will continue to rise and will be perfectly medium rare once it reaches 125℉-130℉.
Au Jus
- Drain most of the fat from the roasting pan, leaving about ¼ cup behind in the pan. Place the roasting pan over a burner on the stovetop over medium heat. Once hot, splash in some of the broth and immediately begin scraping the bottom of the pan with a wooden spoon to remove the brown bits and deglaze the pan.
- Pour in the remaining beef broth and bring to a boil. In a small bowl, whisk together the cornstarch and an equal amount of broth. Whisk into the pan.
- Bring to a boil if needed to thicken. Remove from heat and pour into a serving dish.
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
