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Prime Rib Roast: The Savory Centerpiece for Any Occasion
Last weekend, I was reminded of how a good Prime Rib Roast can turn an ordinary Sunday dinner into something truly special. Donald, the kids, and I had spent the afternoon exploring around the neighborhood bodega for fresh ingredients, and upon returning home, Sarah was ready to become my little sous-chef. This roast, with its savory-rich flavor and perfectly tender slices, earned a solid thumbs-up from even my picky eaters.
If you're looking for a meal that feels like a celebration on a plate—and is surprisingly easy to prepare—this Prime Rib Roast recipe is a must-try. Plus, it's a wonderful way to bring everyone around the table and savor the moment together. Curious about other comforting dishes? Check out our famous Gluten-Free Lemon Crinkle Cookies.
Why you’ll love this recipe
- Kid-approved: Even Sarah, who’s skeptical of new meats, devoured it!
- Minimal effort: Perfect for those lazy Sundays when you want comfort without the work.
- Versatile serving options: Pair it with roasted veggies or a simple salad.
Ingredients
- 1 bone-in prime rib roast
- ⅓ medium onion
- 1 teaspoon Kosher or coarse sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- ½ teaspoon olive oil
Step-by-step instructions
- Rinse the prime rib roast with cold water and pat dry with paper towels. Place a flat roasting rack inside a roasting pan and spread the onions on top of the rack.
- Mix the salt, pepper, garlic, herbs, and olive oil in a bowl until well-combined. Rub the roast all over with the marinade mixture.
- Cover the roast with plastic wrap and marinate overnight in the refrigerator for at least 8 hours.
- Take the roast out of the refrigerator 2 hours before cooking. Preheat the oven to 450°F (230°C) and place the roast on a lower oven rack.
- After 30 minutes, add ½ cup of water to the bottom of the roasting pan.
- Turn the roast 180° and cook for another 30 minutes until browned.
- Lower the oven temperature to 350°F (175°C) and continue cooking for 90-120 minutes, basting every 30 minutes and adding hot water if the roasting pan gets dry.
- Use a meat thermometer to check the internal temperature; for medium rare, remove the roast at 125°F (51°C).
- If the roast chars on top, lightly cover with foil.
- Once done, set the roast on a cutting board or serving platter, and cover lightly with aluminum foil to rest for 20 minutes.
- Pour the pan juices through a fine mesh strainer into a fat separator. Add water if necessary, and warm the au jus to serve alongside the prime rib.
Recipe tips & variations
- Herb variations: If you're missing rosemary or thyme, try substituting with dried versions or even a bit of sage for a different hint of flavor.
- Resting time: Allowing the roast to rest wrapped lightly keeps it juicy and allows the flavors to settle.
- Pan juices: Use them to make a delicious gravy, or keep it simple with an au jus.
Storage & reheating
Enjoy any leftovers the next day—they make a great treat for lunch! Store slices in an airtight container in the refrigerator for up to three days. To reheat, gently warm in the oven at 250°F to maintain juiciness.
FAQs
How do you achieve the perfect medium-rare temperature for a prime rib roast?
It’s all about a good meat thermometer. Once it hits 125°F, you'll have that delectable medium-rare finish everyone loves.
Should the prime rib be marinated overnight or cooked the same day?
Marinating overnight allows the flavors to deeply penetrate, making the roast even more flavorful and moist.
How long should a prime rib rest before slicing and serving?
Always rest it for at least 20 minutes. This ensures all those lovely juices stay in the meat when you carve.
What’s the best way to make flavorful au jus from the roasting pan drippings?
Use the red wine and shallots in the pan to deglaze, and strain for a silky au jus everyone will rave about.
Recipes you may like
Enjoy your Prime Rib Roast just like we do, nestled around our little Manhattan table. It’s not just a meal; it’s a memory awaiting new ones every time we make it.
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Prime Rib Roast: The Savory Centerpiece for Any Occasion
- Total Time: 12 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A delicious and easy-to-prepare Prime Rib Roast recipe that's perfect for gatherings, offering savory flavors and tender slices.
Ingredients
- 1 bone-in prime rib roast
- ⅓ medium onion
- 1 teaspoon Kosher or coarse sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- ½ teaspoon olive oil
Instructions
- Rinse the prime rib roast with cold water and pat dry with paper towels. Place a flat roasting rack inside a roasting pan and spread the onions on top of the rack.
- Mix the salt, pepper, garlic, herbs, and olive oil in a bowl until well-combined. Rub the roast all over with the marinade mixture.
- Cover the roast with plastic wrap and marinate overnight in the refrigerator for at least 8 hours.
- Take the roast out of the refrigerator 2 hours before cooking. Preheat the oven to 450°F (230°C) and place the roast on a lower oven rack.
- After 30 minutes, add ½ cup of water to the bottom of the roasting pan.
- Turn the roast 180° and cook for another 30 minutes until browned.
- Lower the oven temperature to 350°F (175°C) and continue cooking for 90-120 minutes, basting every 30 minutes and adding hot water if the roasting pan gets dry.
- Use a meat thermometer to check the internal temperature; for medium rare, remove the roast at 125°F (51°C).
- If the roast chars on top, lightly cover with foil.
- Once done, set the roast on a cutting board or serving platter, and cover lightly with aluminum foil to rest for 20 minutes.
- Pour the pan juices through a fine mesh strainer into a fat separator. Add water if necessary, and warm the au jus to serve alongside the prime rib.
Notes
- Herb variations: If you're missing rosemary or thyme, try substituting with dried versions or even a bit of sage for a different hint of flavor.
- Resting time: Allowing the roast to rest wrapped lightly keeps it juicy and allows the flavors to settle.
- Pan juices: Use them to make a delicious gravy, or keep it simple with an au jus.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg
