Perfect Prime Rib Roast

A show-stopping centerpiece for holidays and special dinners, this Perfect Prime Rib Roast produces a deeply flavored crust and tender, juicy interior. Simple

 seasoning—olive oil, garlic, rosemary and thyme—lets the natural beef flavor shine while a high-heat start creates a caramelized exterior. Follow these steps for reliable results and a spectacular medium-rare finish. Recipe by tinsuf.

Recipe details

• Author: tinsuf
• Cuisine: American / Roast
• Category: Main Course, Roast
• Keywords:

•  prime rib, standing rib roast, holiday roast, perfect prime rib
• Prep Time: 15 minutes (plus 1–2 hours to come to room temperature)
• Cook Time: Approximately 1 hour 45 minutes (varies by weight and desired doneness)
• Total Time: About 3 hours 30 minutes (including resting)
• Yield: 6–8 servings (for a 5–6 lb bone-in roast)

Ingredients

• 1 bone-in prime rib roast (5–6 lb / 2.2–2.7 kg), trimmed if necessary
• 3 tbsp extra-virgin olive oil
• 1 tbsp kosher salt (or to taste)
• 1 tbsp freshly cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 4 cloves garlic, minced
• Optional: 1–2 tbsp Dijon mustard (to brush before seasoning for extra crust)

Instructions

1. Bring to room temperature: Remove the roast from the refrigerator 1–2 hours before cooking and let it sit uncovered on a tray. This evens cooking and helps achieve a uniform interior temperature.
2. Preheat the oven: Preheat oven to 500°F (260°C). Position a rack in the lower third of the oven so the roast sits comfortably in a roasting pan with a rack.
3. Prepare the rub: In a small bowl combine olive oil, kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, and minced garlic. If using, brush the roast lightly with Dijon mustard first — it helps the crust brown and hold seasoning.
4. Season the roast: Pat the roast dry with paper towels. Rub the seasoning mixture all over the roast, including the ends and any exposed bones. Tuck any loose fat under the roast for even shape if needed.
5. Sear at high heat: Place the roast fat side up on a roasting rack set inside a roasting pan. Roast at 500°F (260°C) for 15 minutes to develop a deeply browned crust.
6. Lower oven and continue roasting: After 15 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting. Use an instant-read

6.  meat thermometer inserted into the thickest part of the meat (not touching bone) to monitor doneness. Approximate target internal temperatures before resting:
   • 120°F (49°C) for rare
   • 130°F (54°C) for medium-rare (recommended)
   • 140°F (60°C) for medium

   For a 5–6 lb roast expect about 1½–2 hours after the temperature reduction, but rely on thermometer readings rather than time.

7. Remove and rest: When the thermometer reaches your target, remove the roast from the oven and tent loosely with foil. Rest the roast for 20–30 minutes. During resting the internal temperature will rise roughly 5–10°F (3–6°C) and the juices will redistribute, yielding a moist roast.
8. Carve: Transfer the roast to a cutting board. If bone-in, slice along the bones to remove the rack, then carve the meat crosswise into ½–¾-inch slices. Serve immediately with pan juices or a prepared au jus.

Troubleshooting & consistency tips

• Thermometer is essential: Oven times vary widely. Use an instant-read thermometer to hit precise doneness rather than relying on clock time.
• Crust too dark: If the exterior browns too quickly after lowering the temperature, tent loosely with foil and continue roasting until the correct internal temperature is reached.
• Undercooked center: If the center is too rare for your taste, return slices to a hot oven for a few minutes or tent and let the residual heat raise the temperature during resting.
• Soggy crust: Pat the roast dry before seasoning and avoid covering it in the fridge; a dry surface browns better.

Why this recipe works

Starting at very high heat sears the exterior and creates the Maillard reaction, producing a deeply flavored crust. Reducing to a moderate roasting temperature finishes the meat gently so the center remains tender and evenly cooked. Allowing the roast to come to room temperature and then resting it after cooking ensures even doneness and juicy slices. Simple aromatics—rosemary, thyme, garlic—enhance beef’s natural flavor without masking it.

Serving suggestions & quick au jus

Serve sliced prime rib with mashed potatoes, roasted root vegetables, creamed spinach, or a crisp green salad. For a quick au jus: pour pan drippings into a small saucepan, skim excess fat, add 1 cup beef stock and 1 tbsp red wine (optional), simmer 3–4 minutes, season to taste, and strain. Finish with a pat of

 butter for gloss.

Storage & make-ahead

Make-ahead: You can season the roast and refrigerate, uncovered, for up to 12 hours to dry the surface for better browning. Remove from fridge 1–2 hours before roasting to come to room temperature.
Leftovers: Store sliced roast in an airtight container for up to 4 days in the refrigerator. Reheat gently in a 300°F (150°C) oven covered with foil until warmed through, or quickly in a skillet with a splash of beef stock. For best texture, avoid high microwave heat which can toughen slices.

Expert tips

• Invest in an accurate instant-read thermometer or leave-in probe for consistent results.
• For even cooking and presentation, ask your butcher to tie the roast or to French-trim the bones.
• If you prefer a pepper-forward crust, coarsely grind extra black pepper with the salt before rubbing.
• Rest the roast on a rimmed cutting board so juices collect and can be spooned over slices at service.
• Serve at the table with a small carving fork and allow guests to choose slice thickness; thinner slices are ideal for richer palates.

Nutrition (approximate per 6 oz / 170 g serving)

Calories: ~520 kcal | Protein: 42 g | Fat: 38 g | Saturated fat: 15 g | Sodium: varies based on

 seasoning

This Perfect Prime Rib Roast is provided by tinsuf — a straightforward, reliable method to achieve an impressive, restaurant-quality roast at home. Enjoy with family and friends.