Homemade Prime Rib Roast Recipe

Introduction

Prime rib roast is a classic holiday centerpiece that’s surprisingly easy to make at home. With simple seasoning and careful roasting, you can achieve a tender, juicy, restaurant-quality roast perfect for special occasions. This recipe walks you through each step to impress your guests without the stress.

Ingredients

• 1 bone-in prime rib roast (room temperature before cooking)
• 1/3 medium onion, diced
• For the marinade per pound of roast:
  • 1 tsp fresh rosemary (finely chopped)
  • 1 tsp fresh thyme
  • 1 tsp kosher or coarse sea salt (freshly ground preferred)
  • 1/2 tsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp ground black pepper

Instructions

1. Step 1: Rinse the prime rib roast with cold water and pat it dry thoroughly with paper towels. In a bowl, combine the salt, black pepper, minced garlic, chopped rosemary, thyme, and olive oil until a paste forms. Rub this mixture evenly all over the roast. Cover with plastic wrap and refrigerate overnight (at least 8 hours) to let the flavors infuse.
2. Step 2: Remove the roast from the refrigerator about 2 hours before cooking to bring it closer to room temperature. Place a flat roasting rack inside a large pan or spread the diced onions in the pan as a natural roasting rack. Set the roast on top of the onions.
3. Step 3: Preheat the oven to 450°F (230°C). Put the roasting pan on a lower rack to avoid burning. Roast for 30 minutes. Then add 1/2 cup water to the pan bottom to help caramelize the onions and prevent drippings from burning. Continue roasting for another 30 minutes, turning the roast 180° halfway through to ensure even browning.
4. Step 4: Lower the oven temperature to 350°F (175°C). Roast for an additional 90-120 minutes, basting every 30 minutes with pan juices. Add hot water in 1/2 cup increments if the pan gets dry. Turn the roast as needed and tent the top loosely with foil if it begins to char. Remove from the oven when the internal temperature reaches 125°F (51°C) for medium-rare, as it will continue to cook while resting.
5. Step 5: Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute. Strain the pan juices and onions through a fine mesh sieve into a fat separator. Warm the au jus over low heat before serving alongside the sliced prime rib. Optionally, add a splash of red wine to deepen flavor.

Tips & Variations

• Use a meat thermometer to avoid overcooking and to achieve perfect medium-rare every time.
• If fresh herbs aren’t available, substitute with one-third the amount of dried herbs.
• Allowing the roast to come to room temperature before cooking ensures even cooking from edge to center.
• Rest the roast before slicing to keep the meat juicy and tender.
• Instead of olive oil, melted butter can add richness to the herb rub.

Storage

Store leftover prime rib wrapped tightly in foil or in an airtight container in the refrigerator for up to 4 days. Freeze slices in plastic wrap and a freezer bag for up to 3 months. Reheat gently in a 250°F oven until warmed through or thinly slice and quickly sear for sandwiches to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute a different cut of beef?

While bone-in prime rib is ideal for flavor and juiciness, ribeye roast or top sirloin can be used as budget-friendly alternatives, though cooking times and results may vary.

What if I don’t have a meat thermometer?

A meat thermometer is highly recommended for best results. Without one, it’s easy to overcook this expensive cut. Aim to remove the roast when it’s still slightly underdone, then rest it to allow carry-over cooking to finish it.

Homemade Prime Rib Roast Recipe

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This Homemade Prime Rib Roast recipe delivers tender, juicy, and flavorful prime rib with a simple herb crust of fresh rosemary, thyme, and garlic. Perfect for special occasions, this easy method uses low and high oven temperatures and a meat thermometer to achieve a perfect medium-rare roast with minimal fuss, allowing you to impress guests with a restaurant-quality centerpiece.

• Author: reem
• Prep Time: 4 hours 30 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 8 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Roast:

• 1 bone-in prime rib roast (room temperature before cooking, about 4–6 pounds)
• 1/3 medium onion, diced

For the Marinade per Pound of Roast:

• 1 tsp fresh rosemary (finely chopped)
• 1 tsp fresh thyme
• 1 tsp kosher or coarse sea salt (freshly ground preferred)
• 1/2 tsp olive oil
• 1 tsp minced garlic
• 1/2 tsp ground black pepper

Other:

• 1 to 1.5 cups water (added in increments during roasting)
• Optional: splash of red wine for au jus

Instructions

1. Prepare and Marinate the Prime Rib Roast: Rinse the bone-in prime rib roast under cold water and pat dry thoroughly with paper towels. In a bowl, combine kosher or coarse sea salt, ground black pepper, minced garlic, freshly chopped rosemary, thyme, and olive oil to form a paste. Rub this seasoning paste all over the roast, ensuring an even coating. Cover with plastic wrap and refrigerate overnight, or at least 8 hours, to allow the flavors to deeply infuse into the meat.
2. Bring Roast to Room Temperature and Set Up the Roasting Pan: Remove the marinated roast from the refrigerator about 2 hours before cooking to bring it closer to room temperature for even cooking. Place a flat roasting rack inside a large roasting pan or alternatively spread diced onions directly on the pan surface. Arrange the roast on top of the diced onions, which act as a natural roasting rack and flavor enhancer.
3. Begin High-Temperature Roasting: Preheat your oven to 450°F (230°C). Position the roasting pan with the roast on a lower oven rack to minimize burning risk. Roast for 30 minutes at this high temperature. After 30 minutes, carefully add 1/2 cup of water to the bottom of the pan to help onions caramelize and prevent drippings from burning. Continue roasting for another 30 minutes, turning the roast 180° halfway through to promote even browning. Adjust roast position if any side isn’t browning evenly, directing it toward the oven’s interior.
4. Roast at Lower Temperature and Baste: After approximately 1 hour of roasting at 450°F, reduce the oven temperature to 350°F (175°C). Roast for an additional 90 to 120 minutes, basting the roast every 30 minutes with the pan juices to keep it moist. Add hot water in 1/2 cup increments as needed if the pan becomes dry. Turn the roast as necessary and loosely tent with foil if the top begins to char, keeping the sides uncovered. Use a meat thermometer and remove the roast from the oven once the internal temperature reaches 125°F (51°C) for a perfect medium-rare. The internal temperature will rise as the roast rests.
5. Rest the Roast and Prepare the Au Jus: Transfer the prime rib roast to a cutting board or serving platter and loosely tent with foil. Let it rest for 20 minutes to allow juices to redistribute and retain moisture. Meanwhile, strain the pan juices and onions through a fine mesh sieve into a fat separator, discarding solids. If necessary, deglaze the roasting pan with 1/2 cup water to loosen browned bits and add to the strained juices. Warm the au jus gently in a saucepan over low heat and optionally add a splash of red wine for enhanced flavor. Serve the au jus warm alongside the sliced prime rib.

Notes

• Always use a meat thermometer to ensure perfect doneness—remove the roast at 120-125°F as it will continue to cook during resting.
• Do not skip the resting period; it helps retain the juices making the roast tender and juicy.
• Bringing the roast to room temperature before cooking promotes even cooking from edge to center.
• Placing roast on diced onions acts as a natural roasting rack and prevents steaming while enhancing flavor and crust development.
• If fresh herbs are unavailable, use dried herbs at about 1/3 the amount.
• Garlic powder can substitute minced garlic at 1/4 teaspoon per pound, though fresh garlic yields better flavor.
• Neutral oils like vegetable or canola can replace olive oil if preferred; melted butter adds richness.
• Leftover prime rib can be refrigerated up to 4 days or frozen up to 3 months; reheat gently to preserve tenderness.

Keywords: prime rib roast, holiday roast, beef roast, herb crust, Christmas dinner, roast beef, au jus