Prime Rib Roast

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Prime Rib Roast: Juicy, Tender, and Perfectly Cooked Every Time

A beautifully cooked Prime Rib Roast is the ultimate show-stopping centerpiece for holidays, celebrations, and special family dinners. Known for its rich marbling, deep beefy flavor, and melt-in-your-mouth tenderness, prime rib is a classic roast that delivers restaurant-quality results when prepared correctly at home.

Despite its impressive appearance, prime rib is surprisingly simple to make with the right technique.

Why You’ll Love Prime Rib

Prime rib is prized for its flavor and texture, making it one of the most popular beef roasts.

  • Exceptionally tender and juicy

  • Rich, beef-forward flavor

  • Perfect for holidays and gatherings

  • Minimal ingredients needed

  • Elegant yet comforting

Whether served rare, medium-rare, or medium, prime rib is always a crowd-pleaser.

What Cut Is Prime Rib?

Prime rib comes from the rib section of the cow and is also called a standing rib roast. It can be:

  • Bone-in (more flavor, dramatic presentation)

  • Boneless (easier carving)

Choose a roast with good marbling for best results.

Ingredients You’ll Need

To make classic prime rib, gather:

  • 1 prime rib roast (4–6 lbs)

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 2 tablespoons fresh rosemary, chopped

  • 2 tablespoons fresh thyme

  • 2 teaspoons kosher salt

  • 1½ teaspoons black pepper

  • Optional: butter for finishing

How to Cook Prime Rib

1. Bring to Room Temperature

Remove the roast from the refrigerator 1–2 hours before cooking. This ensures even cooking.

2. Season Generously

Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper, coating all sides well.

3. High-Heat Start

Preheat oven to 230°C (450°F). Place roast fat-side up on a rack in a roasting pan. Roast for 20 minutes to develop a crust.

4. Slow Roast

Reduce oven temperature to 165°C (325°F) and continue roasting until desired doneness:

  • Rare: 48–50°C (120–122°F)

  • Medium-rare: 52–54°C (125–130°F)

  • Medium: 57–60°C (135–140°F)

This usually takes 15–17 minutes per pound.

5. Rest

Remove roast and tent loosely with foil. Rest for 20–30 minutes before carving to lock in juices.

Tips for Perfect Prime Rib

  • Always use a meat thermometer

  • Don’t skip the resting time

  • Cook fat-side up for self-basting

  • Slice against the grain

  • Save pan drippings for au jus

What to Serve with Prime Rib

Prime rib pairs perfectly with:

  • Mashed potatoes or roasted potatoes

  • Yorkshire pudding

  • Green beans or asparagus

  • Creamed spinach

  • Horseradish sauce or au jus

Storage & Leftovers

  • Refrigerate leftovers for up to 3 days

  • Use leftovers for sandwiches, hash, or beef stroganoff

  • Reheat gently to avoid drying out

Final Thoughts

A well-cooked Prime Rib Roast is tender, flavorful, and unforgettable. With simple seasoning and proper roasting, you can achieve steakhouse-quality prime rib right at home. Whether for Christmas, Easter, or a celebratory dinner, this classic roast is always worth the effort.

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