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Prime Rib

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This Prime Rib Roast is juicy, tender, and full of flavor, with a perfectly seasoned crust and a melt-in-your-mouth texture. Slow-roasted to perfection and served with a rich au jus or creamy horseradish sauce, this dish is ideal for holidays, special occasions, or any time you want to impress your guests!

Ingredients

Scale

For the Prime Rib:

  • 1 (5-7 lb) bone-in prime rib roast (aka standing rib roast, preferably USDA Prime or Choice)
  • 2 tbsp olive oil or softened butter
  • 3 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp fresh rosemary (finely chopped, or 1 tsp dried)
  • 1 tbsp fresh thyme (finely chopped, or 1 tsp dried)
  • 1 tsp smoked paprika (optional, for extra depth of flavor)

For the Au Jus (Optional but Recommended):

  • 2 cups beef broth
  • 1/2 cup red wine (optional, for richer flavor)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp butter

For the Creamy Horseradish Sauce:

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt & pepper, to taste

Instructions

Step 1: Prepare the Prime Rib

  1. Bring the roast to room temperature by letting it sit out for 1-2 hours before cooking.
  2. Preheat oven to 450°F (230°C).
  3. In a small bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, and paprika.
  4. Rub the roast all over with olive oil or softened butter, then coat generously with the seasoning mix.

Step 2: Roasting the Prime Rib

  1. Place the roast bone-side down in a roasting pan with a rack.
  2. Roast at 450°F (230°C) for 15-20 minutes to develop a flavorful crust.
  3. Reduce oven temperature to 250°F (120°C) and continue roasting for 1.5 to 2.5 hours, depending on doneness preference:
    • Rare (120-125°F): ~12-13 min per pound
    • Medium-Rare (130-135°F): ~14-15 min per pound
    • Medium (140-145°F): ~16-17 min per pound
  4. Use a meat thermometer inserted into the thickest part of the roast to ensure accuracy.
  5. Remove from the oven when 5°F below desired temp (it will rise while resting).

Step 3: Rest the Meat

  • Tent the roast loosely with foil and let it rest for 20-30 minutes to allow juices to redistribute.

Step 4: Make the Au Jus (Optional)

  1. Place the roasting pan on the stovetop over medium heat.
  2. Add beef broth, Worcestershire sauce, and red wine to the pan, scraping up browned bits.
  3. Simmer for 5-7 minutes, then whisk in butter before serving.

Step 5: Make the Creamy Horseradish Sauce (Optional but Delicious!)

  1. Mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a bowl.
  2. Chill until ready to serve.

Serving & Carving

  • Slice the roast against the grain into thick or thin slices depending on preference.
  • Serve with au jus or horseradish sauce, alongside mashed potatoes, roasted vegetables, or Yorkshire pudding.

Notes

  • Best Cut: Choose a bone-in roast for maximum flavor and tenderness. Boneless works too but may require slight adjustments in cooking time.
  • Reverse Sear Option: Instead of starting at high heat, roast at 225°F until 10°F below the target temp, then sear at 500°F for 10 minutes for a crisp crust.
  • Leftovers: Use in prime rib sandwiches, steak salads, or tacos!

Find it online: https://ukfinda.com/prime-rib/