Prime Rib Roast Recipe
Ingredients
1 prime rib roast (4–7 lbs / 1.8–3 kg)
2 tbsp olive oil or softened butter
5 garlic cloves, minced
2 tsp kosher salt
1 tsp black pepper
1 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 tsp onion powder
1/2 tsp smoked paprika (optional)
Optional Au Jus
Beef drippings from pan
2 cups beef broth
1 tbsp flour or cornstarch
Instructions
- Prep the roast
Remove roast from fridge 2 hours before cooking.
Pat dry thoroughly with paper towels. - Season
Mix:
garlic
salt
pepper
rosemary
thyme
onion powder
paprika
oil/butter
Rub all over the roast. - Roast
Preheat oven to 500°F (260°C).
Place roast fat-side up on a rack in a roasting pan.
Cook at 500°F for:
5 minutes per pound
Then turn the oven OFF completely and:
DO NOT open the oven door for 2 hours.
The residual heat slowly cooks the roast perfectly.
Internal Temperature Guide
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
�
(Where � = roasting minutes at 500°F and � = roast weight in pounds.) - Rest
Tent loosely with foil and rest 15–20 minutes before slicing.
Quick Au Jus
Pour drippings into saucepan.
Add beef broth.
Simmer 5 minutes.
Thicken slightly if desired.
Serving Ideas
Creamy mashed potatoes
Roasted carrots
Yorkshire pudding
Horseradish sauce
A good prime rib should be:
crusty outside
buttery tender
pink edge-to-edge