Prime Rib Roast
This Prime Rib Roast is the holiday showstopper you’ve been dreaming of, juicy, buttery, and cooked to a perfect medium-rare every time. Smothered in a herb-loaded compound butter and paired with rich red wine gravy, this is the kind of feast that gets applause.
Servings: 10
Calories: 799kcal
Equipment
Ingredients
Compound Butter
- 8 tablespoons butter unsalted, room temperature (1/2 cup or 1 stick)
- 2 teaspoons chili powder I used a mild chili powder
- 1 teaspoon cumin ground
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 5 pounds prime rib
Prime Rib Roast
- 2 medium onions quartered
- 5 cloves garlic peeled
- 4 sprigs thyme
- 2 sprigs rosemary
Gravy
- 1 cup dry red wine
- 1 cup beef broth low sodium
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.
- Preheat your oven to 450°F for at least 30 minutes, while the prime rib comes to room temperature.
- In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
- With either a spatula or your hands, spread the compound butter mixture over the entire roast.
- Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don't have a large enough skillet, use a roasting pan. Place the roast over the onions in the skillet.
- Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib.
- Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
- Slice and serve with gravy over mashed potatoes.
Gravy
- While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
- Mix the 1 tablespoon of cornstarch with 2 tablespoons of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy.
- Strain into a bowl, then pour it into a gravy boat.
Video
Notes
- Buy the right cut: Look for a bone-in, well-marbled prime rib, this is key to juicy, flavorful meat. If you can find a dry-aged roast, even better.
- Room temp is non-negotiable:Take the chill off for even cooking. A cold roast will cook unevenly and faster on the outside than inside.
- Don’t skip the rest: Once it hits 120°F, pull it out and let it rest, this is when the magic happens and the juices redistribute.
- Use a meat thermometer: It’s the only way to guarantee perfect doneness. Guessing leads to heartbreak.
- Make it your own: If you like a more classic garlic-rosemary vibe or want to skip the chili and cumin, go for it, the butter is flexible.
Nutrition
Serving: 1serving | Calories: 799kcal | Carbohydrates: 5g | Protein: 31g | Fat: 69g | Saturated Fat: 31g | Cholesterol: 161mg | Sodium: 389mg | Potassium: 609mg | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 4.4mg | Calcium: 42mg | Iron: 3.9mg
