Prime Rib Recipe
Make Prime Rib Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prime Rib Roast
Serving / Optional Au Jus Finishing
Method
Prime Rib Roast
- 1
Bring roast to room temperature
Remove the 5 lb prime rib from the refrigerator and unwrap. Pat dry thoroughly with paper towels. Let sit, loosely covered, at room temperature for 2 hours (this ensures even cooking).
- 2
Preheat oven and prepare rack
Place a rack in a roasting pan. Preheat the oven to 500°F (260°C) with the rack in the middle position. The high initial heat creates a good crust.
- 3
Make herb-garlic butter
In a small bowl, combine the 3 tbsp softened unsalted butter, 3 tbsp olive oil, 1 tbsp garlic powder, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tbsp kosher salt (reserve remaining salt for later), and 2 tbsp coarsely ground black pepper (reserve remaining pepper if desired). Mix into a spreadable paste.
- 4
Season roast
Trim any excess silver skin but leave a good fat cap. Using your hands, rub the herb-garlic butter all over the surfaces of the roast, pressing it into seams and along the fat cap. Finish by sprinkling the remaining salt and pepper evenly. If you prefer, tie the roast with kitchen twine between the ribs to maintain shape.
- 5
Initial high-heat roast
Place the roast, bone-side down (fat cap up), on the rack in the roasting pan. Insert an oven-safe instant-read thermometer into the thickest part of the meat, not touching bone. Put the roast in the preheated 500°F oven and roast for 15 minutes to develop a crust.
- 6
Lower heat and continue roasting
After 15 minutes, reduce the oven temperature to 325°F (165°C) without opening the oven door. Continue roasting until the internal temperature reaches: 115–120°F for rare, 125–130°F for medium-rare, or 135–140°F for medium. For a 5 lb bone-in roast, expect about 12–15 minutes per pound at 325°F after the initial sear — approximately 60–75 more minutes for medium-rare (target 125°F). Begin checking temperature with an instant-read thermometer at about 45 minutes into this stage to avoid overcooking.
- 7
Rest the roast
When the roast reaches the desired internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 20–30 minutes. The internal temperature will rise another 5–10°F during resting (carryover cooking). Resting allows juices to redistribute.
- 8
Carve and finish
Using a sharp carving knife, remove the twine if used and slice between the bones to separate rib bones, or slice across the grain into 1/2-inch thick slices for serving. Sprinkle with coarse sea salt to finish, and garnish with chopped fresh parsley.
Au Jus (optional)
- 9
- 10
Deglaze and reduce
Add 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce by half (about 3–4 minutes). Add 2 cups beef stock and bring to a simmer.
- 11
Finish au jus
Whisk 1 tbsp flour into a small amount of cold water to make a slurry (optional for slight thickening) and stir into the simmering liquid if you prefer a slightly thicker jus. Simmer 4–6 minutes until flavors meld. Taste and season with salt and pepper if needed. Strain the sauce through a fine-mesh sieve into a serving vessel and keep warm.
Horseradish Sauce (optional)
- 12
Prepare horseradish sauce
In a small bowl, combine 1 cup prepared horseradish with 1 tsp lemon juice and a pinch of salt. Adjust lemon and horseradish to taste. Chill until serving.
