Perfect Prime Rib Roast

5 from 174 votes

Indulge in culinary perfection with our oven-roasted prime rib, adorned in a tantalizing fresh herb crust and paired with a luscious wine sauce.

Prep Time20

Cook Time2

Resting time20

Total Time2 20

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

5 pound beef prime rib roast I prefer bone-in where the bones are cut and then tied to the roast, weight can vary, increase herb crust ingredients if size of roast doubles but not wine and broth

Wine sauce:

750 milliliters red wine one bottle, divided
2 cups beef broth Might need more, see note below

Herb crust:

2 tablespoons extra virgin olive oil
2 tablespoons garlic minced
2 tablespoons fresh rosemary minced
2 tablespoons fresh thyme minced
1 tablespoon kosher salt
1 teaspoon freshly ground pepper

Instructions

For best results and even cooking, set roast out at room temperature for at least an hour prior to cooking. When ready to cook, preheat oven to 450°F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
Prepare roast: Using a roasting pan with a rack, add 2 cups of wine (reserving the rest for later) and the 2 cups beef broth to the base of the pan. Set the 5 pound beef prime rib roast in the rack with the fat side up. Insert meat thermometer into center of roast, avoiding contact with the bones.
Add herbs: In a separate bowl, mix 2 tablespoons extra virgin olive oil, 2 tablespoons garlic, herbs (2 tablespoons fresh rosemary and 2 tablespoons fresh thyme), 1 tablespoon kosher salt, and 1 teaspoon freshly ground pepper and spread this mixture on top of the roast.
Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F 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. Total cooking time will depend on size of roast and initial temperature. 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.
Rest: Once removed from oven, transfer roast to plate or cutting board, loosely tent with foil, and allow to rest for at least 15-20 minutes. Leave the thermometer inside the roast so you can monitor the temperature.
Make red wine sauce: While the roast is resting, Transfer any liquid and drippings from the roasting pan to a saucepan. Add the remaining wine, heat until the mixture starts to bubble around the edges, then reduce heat as low as you can to maintain a gentle simmer. When the roast has finished resting, skim off any fat from the wine sauce and serve warm sauce alongside the roast. You may strain this sauce before serving, if desired.
Serve: Slice prime rib roast and serve with red wine sauce on the side.

Video

Notes

Serving size is based on dividing a 5 pound roast between 6 people with all of the red wine sauce. Due to the fact that there is a lot of fat that may not be consumed, the nutritional approximation may not be very accurate.

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.
Be sure 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