Perfect Prime Rib Recipe

Introduction

Perfect prime rib is a classic centerpiece for any special occasion or holiday meal. This recipe guides you through roasting a bone-in prime rib to tender, juicy medium rare with a flavorful au jus on the side. With simple seasoning and careful roasting, you’ll achieve a beautifully crusted, melt-in-your-mouth roast every time.

Ingredients

• 1 3-rib bone-in prime rib roast (about 6½ to 7 pounds)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 5 pounds beef bones including meat and fat (such as necks, chuck bones, or fatty rib pieces)
• 1 ½ teaspoons kosher salt (for bones)
• ½ teaspoon freshly ground black pepper (for bones)
• 2 tablespoons olive oil (for bones)
• 6 large garlic cloves, peeled and smashed
• 1/3 cup red wine (such as Merlot)
• 2 cups water
• 2 tablespoons Worcestershire sauce
• ½ teaspoon gravy color and seasoning sauce (such as Kitchen Bouquet)

Instructions

1. Step 1: Place the prime rib on a platter and coat it evenly with 2 tablespoons olive oil, 2 tablespoons kosher salt, and 1 tablespoon freshly ground black pepper. Refrigerate uncovered overnight with the fat side up.
2. Step 2: Five hours before serving, preheat your oven to 450°F (232°C).
3. Step 3: Remove the prime rib from the refrigerator and let it sit at room temperature while you prepare the roast bones and fat.
4. Step 4: In a roasting pan, arrange the beef bones and fat. Season with 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and 2 tablespoons olive oil. Roast for 30 minutes.
5. Step 5: Turn the bones and fat over and roast for an additional 30 minutes.
6. Step 6: Lower the oven temperature to 250°F (121°C) and leave the oven door open briefly to let it cool to this temperature.
7. Step 7: Remove the roasting pan from the oven, place the smashed garlic cloves over the bones, and set the prime rib on top, fat side up.
8. Step 8: Insert a probe thermometer into the thickest part of the roast and set the alarm to 125°F (52°C) for medium rare.
9. Step 9: Roast until the thermometer reaches 125°F; for a 6¼-pound roast, this typically takes about 3½ hours. The roast will continue to cook slightly after removal.
10. Step 10: Remove the roast from the oven, transfer it to a platter, and cover loosely with foil. Let it rest for at least 20 minutes.
11. Step 11: While the roast rests, increase the oven temperature back to 450°F (232°C).
12. Step 12: Place the roasting pan with the bones on the stovetop and add the red wine to deglaze, scraping up browned bits.
13. Step 13: Once the wine has mostly evaporated, add water, Worcestershire sauce, and gravy color. Simmer until the liquid reduces to about 1 to 1½ cups. Strain out solids and keep the au jus warm.
14. Step 14: After resting, remove the probe thermometer, return the roast to the roasting pan, and place it in the hot oven to brown for 15-20 minutes or until your desired crust forms.
15. Step 15: Remove from the oven and let the roast rest for an additional 5 minutes before carving.
16. Step 16: Heat the au jus and serve it either on the side or poured over slices of prime rib.
17. Step 17: For an extra touch, serve with creamy horseradish sauce on the side.
18. Step 18: When slicing a three-bone rib roast, expect three slices with bones and three without.
19. Step 19: Whether the roast has rib bones protruding or trimmed, this does not affect the cooking method.

Tips & Variations

• Seasoning the roast and bones the night before helps develop deep flavor and a better crust.
• If you prefer your roast more or less done, adjust the probe thermometer’s target temperature accordingly.
• For extra richness, add fresh herbs like rosemary or thyme to the roasting pan with the garlic.
• Use good quality red wine for deglazing to enhance the au jus flavor.
• Letting the prime rib rest properly is key to juicy, tender slices — don’t skip this step.

Storage

Store leftover prime rib covered in the refrigerator for up to 3 days. To reheat, gently warm slices in a low oven or covered skillet over medium-low heat to prevent drying out. Leftover au jus can be refrigerated for up to 3 days and reheated on the stovetop as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless prime rib roast instead?

Yes, you can use a boneless prime rib roast, though the bones add extra flavor during roasting. Adjust cooking time slightly as boneless roasts may cook a bit faster.

How do I know when the prime rib is done?

Using a meat thermometer is the best method. For medium rare, remove the roast at 125°F (52°C) and let it rest; carryover heat will bring it to the perfect temperature.

Perfect Prime Rib Recipe

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★★★★★

4.6 from 124 reviews

This classic Perfect Prime Rib recipe features a tender, juicy bone-in roast cooked to medium rare with a flavorful roast bone au jus. The technique involves seasoning and resting the roast overnight, slow roasting it at low heat after an initial high-temperature sear, resting, and finishing with a high-heat crisping. Accompanied by a rich au jus and creamy horseradish sauce, this prime rib is ideal for special occasions and holiday meals.

• Author: Daniel
• Prep Time: 12 hours (includes overnight seasoning)
• Cook Time: 4 hours
• Total Time: 16 hours (including resting and prep)
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Prime Rib Roast

• 1 3-rib bone-in Prime rib roast (about 6½ to 7 pounds)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper

Roast Bones and Au Jus

• 5 pounds beef bones including meat and fat, such as necks, chuck bones, etc.
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 6 large garlic cloves, peeled and smashed
• 1/3 cup red wine (such as Merlot)
• 2 cups water
• 2 tablespoons Worcestershire sauce
• ½ teaspoon gravy color and seasoning sauce (such as Kitchen Bouquet)

To Serve

• Creamy Horseradish Sauce (store-bought or homemade)

Instructions

1. Season and Refrigerate Roast: Place the prime rib on a platter. Coat it evenly with olive oil, kosher salt, and freshly ground black pepper on all sides. Refrigerate uncovered overnight with the fat side facing up to allow the seasoning to penetrate and the surface to dry for better roasting.
2. Preheat Oven and Prepare Bones: Five hours before serving, preheat your oven to 450°F. While the oven heats, remove the roast from the refrigerator and let sit at room temperature.
3. Roast Bones and Fat: Place the beef bones and fat in a roasting pan. Season with kosher salt and black pepper, drizzle with olive oil, and roast in the hot oven for 30 minutes. Then, turn the bones and fat and roast for another 30 minutes to develop a deep roast flavor for the au jus.
4. Lower Oven Temperature: Reduce the oven temperature to 250°F, leaving the oven door slightly open to help it cool down to the new setting gradually.
5. Add Garlic and Roast Prime Rib: Remove the pan with bones from the oven. Scatter the smashed garlic cloves over the bones, then place the prime rib roast on top with the fat side up. Insert a probe thermometer into the thickest part of the roast and set the alarm to 125°F for medium rare.
6. Slow Roast Until Medium Rare: Roast the prime rib at 250°F until the thermometer reaches 125°F. For a 6 ¼ pound roast, this took about 3½ hours. The meat will continue to cook slightly after removal to reach perfect medium rare.
7. Rest the Roast: Remove the prime rib from the oven, transfer it to a platter, and loosely tent with foil. Rest for at least 20 minutes to allow juices to redistribute.
8. Make Au Jus: While the roast rests, increase the oven temperature back to 450°F. Place the roasting pan with bones on the stovetop over medium heat. Deglaze the pan with red wine, scraping to loosen browned bits. When the wine has almost evaporated, add water, Worcestershire sauce, and gravy color. Simmer until the liquid reduces to about 1 to 1½ cups. Strain out solids and keep the au jus warm.
9. Finish the Roast: After resting, remove the probe thermometer from the roast. Place the roast back on the roasting pan and return it to the hot 450°F oven. Brown the roast for 15-20 minutes or until the outside achieves your desired crispiness.
10. Final Rest and Carving: Remove the roast from the oven and let it sit for 5 minutes more. Carve into slices—expect three slices with meat only and three with bone-in when using a three-bone rib roast.
11. Serve: Heat the au jus to serving temperature and serve alongside or poured over the sliced prime rib. Offer creamy horseradish sauce on the side for added flavor.
12. Notes on Rib Bones: Your prime rib roast may or may not have rib bones protruding from the end. This does not affect the cooking method.

Notes

• Refrigerating the roast uncovered overnight dries the surface and enhances the crust development when roasting.
• Using beef bones to roast and make the au jus adds deep, rich flavor to your sauce.
• Cooking the roast slowly at 250°F after an initial high-temp sear ensures even doneness and tender meat.
• Resting the meat for at least 20 minutes is crucial to keep it juicy.
• Browning the roast at high heat after resting gives a desirable crispy crust.
• Probe thermometers help with precise cooking to preferred doneness.
• Au jus can be made ahead and reheated gently before serving.
• Serve with creamy horseradish sauce for a classic pairing.

Keywords: Prime Rib, Roast Beef, Holiday Roast, Beef Roast, Au Jus, Holiday Dinner, Classic Roast