Perfect Prime Rib Roast

There’s nothing more show-stopping for the holidays or a special gathering than a beautifully cooked Prime Rib Roast. This classic recipe uses a chef’s restaurant method for a foolproof, juicy, and flavorful result every single time. With a simple marinade, an overnight rest, and a careful oven-roasting technique, you’ll get that gorgeous crust and melt-in-your-mouth beef everyone craves.

Why This Is the Only Prime Rib Roast Recipe You Need

• Time-Tested Family Technique: Passed down from a hotel restaurant chef, perfected for the home cook.
• Foolproof for Any Size: Ingredient measurements and cooking times per pound—just scale as needed.
• Holiday Centerpiece: Rich, tender, and perfect for a crowd. Leftovers make the best sandwiches.

Tip: Use a well-marbled USDA Choice or Prime roast for best flavor.

Step-by-Step Instructions

1. Marinate the Roast

• Rinse the roast and pat it dry with paper towels.
• Place a flat roasting rack inside a roasting pan (or use a bed of onions if no rack).
• Lay sliced onions across the rack and set the roast on top.
• Mix salt, pepper, garlic, herbs, and olive oil in a bowl to form a paste. Rub this mixture generously all over the roast.
• Cover with plastic wrap and marinate in the fridge overnight (at least 8 hours).

Don’t skip this step—the overnight marinade gives the fat cap and outer layer amazing flavor!

2. Bring to Room Temperature

• Remove the prime rib roast from the fridge about 2 hours before roasting to take off the chill.

3. Roasting

• Preheat oven to 450°F (230°C).
• Place the roast on a lower oven rack (to prevent the top from browning too fast).
• Roast for 30 minutes.
• Add ½ cup water to the bottom of the pan to keep onions from burning and provide moisture.
• Rotate roast 180°, roast another 30 minutes, adding more water if needed.

Goal: Get the outside browned and aromatic without burning the fat or onions.

4. Finish Low and Slow

• Reduce oven temp to 350°F (175°C).
• Continue roasting for 90–120 minutes (about 15 minutes per pound total roasting time), basting every 30 minutes and adding hot water ½ cup at a time if the pan dries out.
• Use a meat thermometer! Pull the roast at 120–125°F internal temp for medium rare (the roast will rise 5–7 degrees as it rests). For rare, pull at 115–120°F.

If the top starts to char, tent loosely with foil but leave the sides exposed.

5. Rest & Serve

• Rest the roast, lightly tented with foil, for 20 minutes before carving.
• Strain pan juices, skim the fat, and serve as au jus on the side. Add a little water if too salty.
• Slice and serve immediately.

Recipe Tips & Notes

• Small Roasts (6 lbs or less): After browning at 450°F for 40 minutes, reduce to 325°F and continue per the 15-minutes-per-pound rule.
• Boneless Roasts: Cook a bit faster—check temperature early.
• Cooking for a Crowd: Two smaller roasts cook more evenly than one massive one.
• Leftovers: Sliced prime rib makes stellar sandwiches!

FAQs

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