Aug 26 2026
Restaurants›Rodizio Grill Brazilian Steakhouse Maple Grove›Beef, Prime Rib Recipe

Beef, Prime Rib Recipe

Inspired by Rodizio Grill Brazilian Steakhouse Maple Grove
Time3h 30m
Serves6

Make Beef, Prime Rib Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

Rub & seasoning

Basting & pan

Method

Beef

  1. 1

    Bring roast to room temperature

    Remove the prime rib from the refrigerator at least 2 hours before roasting (for a 1–2 kg roast) so it reaches an even internal temperature. Pat dry with paper towels.

  2. 2

    Tie roast (optional)

    If the roast has loose flap of fat or uneven pieces, tie the roast with kitchen twine at 3–4 cm intervals to create an even shape for consistent cooking.

Rub & seasoning

  1. 3

    Make the rub

    In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, thyme leaves and olive oil to make a paste.

  2. 4

    Season roast

    Rub the olive oil-herb mixture evenly over the entire surface of the roast, pressing to adhere. Let sit 15–30 minutes after rubbing to allow flavors to penetrate the surface.

Basting & pan

  1. 5

    Prepare roasting pan

    Preheat oven to 230°C (450°F). Place the halved onion, carrot and celery in a shallow roasting pan to form a rack. Put the roast, fat side up, on top of the vegetables. Add stock to the pan (about 250 ml) to keep drippings from burning.

  2. 6

    Initial high-heat sear

    Roast at 230°C (450°F) for 15 minutes to develop a crust.

  3. 7

    Lower heat and finish roasting

    Reduce oven temperature to 160°C (325°F) and continue roasting until internal temperature reaches desired doneness: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–63°C (140–145°F) for medium. For a 1 kg roast plan roughly 15–20 minutes per 500 g after the initial sear (use thermometer, not time, for best results).

  4. 8

    Baste (optional)

    Every 20–30 minutes, spoon some pan juices over the roast or brush with melted butter to keep the crust glossy and flavorful.

  5. 9

    Rest the roast

    When roast reaches target internal temperature, remove from oven and transfer to a cutting board. Tent loosely with foil and rest for 20–25 minutes. Internal temp will rise 3–6°C during resting.

  6. 10

    Make pan jus (optional)

    While roast rests, strain pan juices into a saucepan, skim off excess fat, then simmer with a tablespoon of butter for 3–5 minutes to concentrate flavors. Season to taste with salt and pepper.

  7. 11

    Carve and serve

    Cut twine, if used. Slice between the ribs or cut thick slices across the roast for boneless portions. Serve slices with pan jus.

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