why make this recipe
Prime rib roast is a classic dish that brings warmth and joy to any gathering. It’s perfect for special occasions like holidays or family dinners. Not only does it have an impressive presentation, but it also delivers rich flavors and a tender texture that pleases everyone’s palate. Making a prime rib roast at home gives you the ability to customize flavors and cooking times, ensuring that you get it just right.
how to make Perfect Prime Rib Roast
Ingredients :
- 1 (4–5 lb) bone-in or boneless prime rib roast
- 2 tbsp olive oil or softened butter
- 1 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary or thyme (optional)
- Optional: 4 garlic cloves, halved
- 1 onion, sliced for roasting bed
Directions :
- Remove roast from fridge 1–2 hours before cooking; pat dry.
- Rub roast with oil or butter, then coat with salt, pepper, garlic powder, onion powder, and herbs. Tuck garlic into slits if using.
- Place roast on a rack (fat-side up) over sliced onions. Roast at 450°F (230°C) for 20 minutes.
- Lower oven to 325°F (165°C). Cook until internal temperature reaches:
- Rare: 120–125°F
- Medium-Rare: 130°F (recommended)
- Medium: 135–140°F (Approximately 15–20 minutes per pound).
- Transfer roast to a cutting board, tent with foil, and let it rest for 25–30 minutes.
- Carve the bones off (if bone-in), then slice across the grain into ½–1 inch slabs. Pour resting juices over the top.
how to serve Perfect Prime Rib Roast
Serve the prime rib roast with classic sides like mashed potatoes, gravy, roasted vegetables, or a fresh salad. You can add horseradish or a rich au jus for dipping. Arrange the slices neatly on a platter and garnish with fresh herbs for added color and presentation.
how to store Perfect Prime Rib Roast
If you have leftovers, wrap the roasted slices tightly in plastic wrap or aluminum foil. Store them in the refrigerator for up to 4 days. You can also freeze the slices for longer storage. Just make sure to place them in an airtight container or freezer bag. When ready to eat, thaw and gently reheat them in the oven.
tips to make Perfect Prime Rib Roast
- Let the roast sit at room temperature before cooking to ensure even cooking.
- Use a meat thermometer to monitor the internal temperature closely.
- Always let the roast rest after cooking; this helps retain juices.
- For extra flavor, consider marinating the roast the night before.
- Experiment with different herbs and seasonings based on your preference.
variation
You can adapt the flavors by adding other spices like smoked paprika or chili powder for a different twist. You can also try different herbs, like thyme or sage, to mix up the flavor profile.
FAQs
1. Can I make this recipe in advance?
Yes, you can season the roast a day ahead and keep it in the fridge to deepen the flavors.
2. How do I know when the prime rib roast is done?
Use a meat thermometer to check the internal temperature. Refer to the cooking times given for your desired doneness.
3. What if I don’t have a roasting rack?
If you don’t have a roasting rack, you can place the roast directly in the pan or use vegetables like carrots and celery to elevate it.
Perfect Prime Rib Roast
Ingredients
For the roast
- 1 4–5 lb bone-in or boneless prime rib roast
- 2 tbsp olive oil or softened butter
- 1 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary or thyme (optional)
- 4 garlic cloves, halved (optional)
- 1 onion, sliced for roasting bed
Instructions
Preparation
- Remove roast from fridge 1–2 hours before cooking; pat dry.
- Rub roast with oil or butter, then coat with salt, pepper, garlic powder, onion powder, and herbs. Tuck garlic into slits if using.
Cooking
- Place roast on a rack (fat-side up) over sliced onions. Roast at 450°F (230°C) for 20 minutes.
- Lower oven to 325°F (165°C). Cook until internal temperature reaches desired doneness: Rare: 120–125°F, Medium-Rare: 130°F, Medium: 135–140°F (Approximately 15–20 minutes per pound).
- Transfer roast to a cutting board, tent with foil, and let it rest for 25–30 minutes.
- Carve the bones off (if bone-in), then slice across the grain into ½–1 inch slabs. Pour resting juices over the top.
