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This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Resting time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 73kcal


  • 1 4-5 pound bone in beef prime rib roast
  • 1 750 mL bottle red wine
  • 2 cups beef broth
  • 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


  • ¼ cup sour cream
  • 1-2 teaspoons creamed horseradish


  • 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.
  • 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.



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.


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