Prime Rib Roast Recipe

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Ingredients

For the Prime Rib

  • 1 whole prime rib roast (2–3 bones = 2.5–3.5 kg)
  • 3 tbsp olive oil or softened butter
  • 1.5 tbsp coarse salt
  • 1 tbsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped

Optional Extras

  • 6–8 garlic cloves, smashed
  • 1 onion, cut into thick slices
  • Beef broth for basting

Instructions

1. Prepare the Meat

  1. Remove the prime rib from the fridge 2 hours before cooking.
  2. Pat it dry thoroughly — a dry surface creates a better crust.
  3. Rub the roast with olive oil or butter.
  4. Mix all the dry seasonings together and coat the meat generously on all sides.
  5. Optionally place garlic cloves and onions in the roasting pan for extra aroma.

2. Start with High Heat (for the crust)

  1. Preheat your oven to 230°C (450°F).
  2. Place the roast fat side up on a rack inside a roasting pan.
  3. Roast for 20–25 minutes at this high temperature.
    This step forms that beautiful brown crust on the outside.

3. Slow Roast

After the initial sear, lower the oven temperature:

  • 120°C (250°F) for rare to medium-rare
  • Roast for 2–3 hours, depending on size

Internal temperature guide:

  • Rare: 49–52°C (120–125°F)
  • Medium-rare: 54–57°C (130–135°F)
  • Medium: 60°C (140°F)

Use a thermometer — prime rib is too expensive to guess!

4. Rest the Meat

When it reaches the temperature you want, remove it from the oven and cover loosely with foil.

Let it rest for 20–30 minutes.

This allows the juices to redistribute, making the slices tender and moist.

5. Slice and Serve

Carve thick slices (like the photo) or thinner slices if preferred.

Serve with:

  • Au jus (pan drippings + beef broth)
  • Horseradish sauce
  • Mashed potatoes
  • Roasted vegetables
  • Yorkshire pudding

Optional Horseradish Cream Sauce

Mix together:

  • 1 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp lemon juice
  • Pinch of salt & pepper

Chill and serve with the roast.

Chef Tips

  • Prime rib is naturally tender; don’t overcook it.
  • Letting it rest before slicing is essential.
  • For a deeper crust, sear the roast in a pan before roasting (optional).
  • If you prefer medium-well, cook the outer slices longer in a pan.

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