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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/perfect-prime-rib-recipe/