Prime Rib Roast is a favorite for holiday dinners. If you want to know how to cook a the most mouthwatering tender bone-in roast with a flavorful crust and divine rich wine sauce, everything you need to know to get perfect results every time is below.
Why this recipe works:
Prime rib roast is an excellent cut of beef to enjoy for a special or holiday dinner. It is an expensive cut of meat, so you don't want to mess it up by not knowing how to properly cook it.
This recipe has always been my favorite because it is actually incredibly simple. You'll find that the roast turns out flavorful and moist because of the cooking method and the herb crust. The rich red wine sauce is the perfect accompaniment.
This recipe has been viewed well over 2 million times and continues to be everyone's favorite holiday recipe.
Here's how to make it:
- Place the roast on a rack in a roasting pan with the fat cap facing up. Add beef broth and red wine to the pan. Meanwhile, create a mixture of olive oil, fresh garlic, rosemary, thyme, salt and pepper in a small bowl.
- Spread all of the herb mixture over the top of the roast.
- Insert a meat thermometer into the center of the roast. Cook the prime rib in a 450 F oven for about 20 minutes. Then reduce the oven temperature to 350 F and continue cooking until the desired internal temperature is met.
- Remove the roast from the pan and loosely tent with aluminum foil to keep it warm while it rests. Finally, you'll add more wine to the drippings in the pan and reduce the sauce over heat to serve alongside the roast.
Cooking tips for perfect results:
- Allow meat to sit at room temperature for at least an hour prior to cooking.
- Keep a close eye on the internal temperature as it approaches your desired temperature. The rate at which the temperature increases will accelerate the closer the roast is to being cooked.
- Any kind of dry red wine will work. I will typically use a Pinot Noir.
- When you cook large roast in a roasting pan, you have to ensure you get the roast the the exact desired temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast.
- A 4-5 pound roast should take approximately two hours to cook. There are many factors impacting total cook time including the size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks.
- Slicing the roast is easiest with an electric knife.
Prime Rib temperature:
- Plan to remove your prime rib roast from the oven when it is at 10 degrees below your desired final temperature.
- The final prime rib temperature for rare meat is 120-125°F, medium rare is 130-135°F, and well done is 140-145°F
- When you cook for a crowd, the best rule of thumb is to remove your prime rib roast from the oven when it hits 120°F and allow it to rest for about 20 minutes while loosely tented with foil.
- If you target medium rare, you'll most likely please everyone's preferences for how they like their prime rib roast cooked.
Side dish recipe recommendations:
A feast like a perfectly cooked prime rib roast deserves side dishes that are equally amazing. Here are a few recommendations that are perfect.
- Brown Butter Mashed Potatoes, Roasted Garlic Mashed Potatoes, or Gorgonzola Celery Root Mashed Potatoes for your starch
- Wilted Garlic Spinach or Garlic Parmesan Oven Roasted Asparagus as a dark green vegetable
- Homemade Dinner Rolls or Cornmeal Yeast Rolls with butter are also heavenly!
Did you make this recipe? Please leave me a comment below and let me know what you think!
Perfect Prime Rib Roast
This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.
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Hover to scale: 6 servings
Ingredients
- 1 4-5 pound beef prime rib roast (I prefer bone-in where the bones are cut and then tied to the roast (the bones give extra flavor))
- 1 750 mL bottle red wine
- 2 cups beef broth (Might need more, see note below)
- 2 tablespoons olive oil
- 2 tablespoons garlic
- 2 tablespoons fresh rosemary (minced)
- 2 tablespoons fresh thyme (minced)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
optional:
- ¼ cup sour cream
- 1-2 teaspoons creamed horseradish
Instructions
- Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
- Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
- Insert meat thermometer into meaty part of roast avoiding contact with the bones.
- Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes. NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.
- While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
- If desired, mix sour cream and horse radish to serve along side roast as well.
Notes
Cooking tips for perfect results:
- Allow meat to sit at room temperature for at least an hour prior to cooking.
- Keep a close eye on the internal temperature as it approaches your desired temperature. The rate at which the temperature increases will accelerate the closer the roast is to being cooked.
- Any kind of dry red wine will work. I will typically use a Pinot Noir.
- When you cook large roast in a roasting pan, you have to ensure you get the roast the the exact desired temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast.
- A 4-5 pound roast should take approximately two hours to cook. There are many factors impacting total cook time including the size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks.
- Slicing the roast is easiest with an electric knife.
- NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.
NUTRITION INFORMATION
Calories: 73kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1472mg | Potassium: 81mg | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.6mg
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This post was originally published in November 2016 and has been updated with process photos, helpful information, and cooking tips. Don't worry - I didn't change the recipe!
Rick
Do we have to use wine or just use more beef broth?
Do we have to put it on a rack?
Krissy
You can definitely use beef broth instead of red wine. I like to put it on a rack so the bottom is not sitting in liquid.
Shantrell
I like my meat medium well. Approx how long should I cook it please and thank you. It will be 4-5 lb roast.
Krissy
I still recommend cooking the center to a medium temperature because the ends will be medium well. The time will depend on the size, shape, and starting temperature of the roast, so you have to go off of temperature. For planning purposes, it should take about 2 hours, give or take.
Miguel
Should I season overnight?
Krissy
not necessary
Van
I just want to confirm, you cook this in the oven uncovered? Or do you put the lid on the roaster?
Krissy
Uncovered
Brian
You specified approx. cooking time as 15 min per lb plus resting time. For a 4.5 lb roast that comes out to about an hour and a half, but you said a 4.5 lb roast took 2 hr 20 min to roast, so what's wrong with my figureing here?
Krissy
Good catch! The 2:20 was accurate. The 15min/pound was wrong (this would be more accurate if you didn't start off with the higher heat). I'll correct that line in the recipe card. Thanks for catching!
Patricia Haynes
I made this roast last night, and it turned out perfect! My family raved. The meat was tender and just right. The seasoning was amazing, and the au jus was superb. Thank you!
Aude E Robinson
In cooking school you are not taught cooking times but learn by touching, It is crazy to assume that all roasts are the same shape an weight or that all ovens maintain temperature as accurately
Krissy
I agree, which is why I don't specify a cooking time, but rather an internal temperature. That's easier for the average home cook rather than touch.
Kathy loftis
Do you leave thermometer in the entire time?
Krissy
Yes, if I use the kind of thermometer that can. If I use my instant read thermometer, I don't.
Shellie
I have never cooked by temp before ... based on having a almost 5 lb roast what is the approx cooking time.? Only asking cause I don’t want to put it in too late and be eating at 10 pm
Krissy
My total cook time was about 2 hours for a 4.5 pound roast
Debby G
I made this for Christmas dinner it came out perfect! Thanks for the recipe.
Nancy Rivera
I think it's 9/10..
Stevie
A definite for New Year’s Eve
I’m not a wine drinker, but I do have a bottle of merlot, would that work well?
Krissy
You bet! Merlot would be perfect.
Chase Mcquilkin
I found your post accidentally but i'm pleased i'm here. Good stuff i'm reading.
Nikki
I made this tonight. I only changed the olive oil to white truffle oil. I had a 4.6lb rib roast. my family exclaimed how tasty it was. I did cook it to a higher temperature than I intended to but it still wasn’t actually over cooked. It was tender, juicy, and flavorful. Definitely hanging on to this recipe and may be requesting a rib roast when we get out next cow processed In October
Krissy
I love that you buy your beef straight from the farm! Glad you enjoyed it! Krissy
Mike Mosher
I am, as I write this, cooking a 9 lb bone in prime rib that I just cut off a front quarter of a 1200lb steer I slaughtered in a pasture two weeks ago. All grass feed and finished. Packaged and am freezing the rest of that quarter. The other 3 quarters are still hanging in my refrigeration unit. (Look up “cool bot” it’s great). This is the first time I’ve used this recipe on my own beef. Will get back to you.
Mark
Hi, do you use the Roast setting or the Bake setting on your oven? Roast for first 20 min at 450 and then bake until desired internal temp is reached? Roast or Bake for the entire time??
Thank you!!
Krissy
I just use the bake setting but if you have a Roast feature on your oven, that might be worth using!
Charles Myers
Do I need to do anything different if my prime rib is boneless??
Krissy
Nope - but the cooking time might go faster. Be sure you're using a good meat thermometer!
Deborah
I roast at a higher temp for a longer time then turn down to 325. I find that I get a broader range of doneness( I have one that prefers closer to well, ugh) and this way everyone is pleased. Served this tonight with a nice polenta finished with shaved Asiago and cream and wilted spinach - the last from the garden- Everyone made happy plates. This makes Samson the dog unhappy, he likes to finish off the plates. Thanks for your help. I will visit this site again.
Krissy
Sounds like heaven! Thanks for trying out my recipe!
Loretta
That sounds so delicious Deborah!
Oh my! Your Prime Rib Roast looks Perfect! I can both smell and taste it over here right now. Yummmmmmmmmmm. 😛
Would you mind sharing your polenta recipe as well as the recipe for "a nice polenta finished with shaved Asiago and cream and wilted spinach?" and I've never made polenta before.
However, the first and only time I had polenta, in a hospital cafeteria. It was a small piece cut into a 2" X 3" triangle (that was about 1/2in or so in thickness. Not nearly enough for me to call it a "side." Nevertheless, It tasted sooooooooooooo good!!!!
I really wanted to go back through the line for more but I had to go back to work. I'm looking for something different to make for dinner. Thank you in advance. And thank you Deborah for your recipe. I am going to make this Valentine's day for my hubby. Typically he goes for a great Ribeye, but personally, I feel that I never seem to get them right although he always tells me they beat out any steakhouse.