Perfect Prime Rib - Rebbit Care

Perfect Prime Rib (also known as a Standing Rib Roast) is a show-stopping dish that, when done right, will melt in your mouth and have your guests coming back for more. Here’s how to make a prime rib that is beautifully seasoned, perfectly cooked, and full of flavor:

Table of Contents

Perfect Prime Rib Recipe

Ingredients:

1 bone-in prime rib roast (about 4-6 bones, 6-8 pounds; ask your butcher to tie it if it’s not already)

3 tbsp olive oil (or butter)
4 cloves garlic, minced

2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
2 tbsp fresh thyme (or 1 tbsp dried thyme)
2 tbsp kosher salt

1 tbsp black pepper (freshly ground)
1 tsp onion powder (optional)
1 tsp garlic powder (optional)

1/2 tsp cayenne pepper (optional, for a bit of heat)
2 cups beef broth (for roasting pan)

For Serving (optional):

Horseradish sauce or au jus (beef gravy)

Instructions:

1. Prep the Prime Rib:

Bring the roast to room temperature: Take the prime rib out of the fridge about 2-3 hours before cooking to allow it to come to room temperature. This ensures even cooking.
Preheat your oven: Preheat the oven to 450°F (232°C).

2. Make the Seasoning Paste:

In a small bowl, mix together the olive oil (or melted butter), minced garlic, rosemary, thyme, kosher salt, black pepper, onion powder, garlic powder, and cayenne pepper.

Rub this seasoning paste generously over the entire roast, making sure to cover all surfaces (including the bones and ends).

3. Sear the Prime Rib (Optional but Recommended):

For extra flavor, sear the roast in a hot pan before roasting.
- Heat a heavy oven-safe skillet (or roasting pan if you don’t have one large enough for the roast) over medium-high heat.
- Add a little olive oil and sear the prime rib on all sides for about 2-3 minutes per side, until you get a nice brown crust. This will help lock in flavor and juices.
- Transfer the roast to a roasting pan if you haven’t done so already.

4. Roast the Prime Rib:

Place the roast in the preheated oven at 450°F (232°C) for 15 minutes to develop a flavorful crust.

After 15 minutes, lower the oven temperature to 325°F (163°C) and continue roasting for about 15-20 minutes per pound (for medium-rare). For a 6-8 lb roast, this should take about 1.5 to 2 hours depending on the size and how well-done you like your meat.
Approximate Roasting Times:
- Rare: 120°F (49°C) – 18 minutes per pound
- Medium-rare: 125-130°F (52-54°C) – 20 minutes per pound
- Medium: 140°F (60°C) – 22 minutes per pound
- Medium-well: 150°F (66°C) – 25 minutes per pound

Use a meat thermometer to check for doneness. Insert it into the thickest part of the roast, away from the bone, to ensure accurate readings.

5. Rest the Prime Rib:

When the roast reaches your desired internal temperature, remove it from the oven and let it rest for 20-30 minutes. Resting allows the juices to redistribute and ensures a tender roast.
While it rests, you can make au jus (see notes below) or prepare horseradish sauce if desired.

6. Carve and Serve:

After the prime rib has rested, slice it against the grain (between the bones) into thick slices.
Serve with au jus or horseradish sauce on the side. Pair with your favorite sides like mashed potatoes, roasted vegetables, or a simple green salad.

Notes:

Oven Method vs. Reverse Sear: The method described is traditional, but you can also try the reverse sear method, where you cook the roast at a low temperature (around 250°F or 120°C) until it’s about 10°F below your desired internal temperature, then finish it with a high-temperature sear at the end. This method results in a more evenly cooked roast.

Au Jus: To make au jus, simply take the pan drippings from the roast (add beef broth if necessary), bring it to a simmer on the stovetop, and season with salt and pepper. You can also add a splash of red wine or Worcestershire sauce for extra depth.
Flavor Variations: Feel free to experiment with additional herbs, such as oregano or sage, in the seasoning mix. Adding a little Dijon mustard under the seasoning paste can also give a nice tang.

Prime Rib Internal Temperature Guide:

Rare: 120°F (49°C)

Medium-rare: 125-130°F (52-54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)

Well-done: 160°F (71°C) and above (though prime rib is best enjoyed medium-rare to medium)

Enjoy your perfect prime rib — it’s a meal that will impress your family and friends every time!