Prime Rib My Way
Get ready to impress with "Prime Rib My Way," a show-stopping recipe perfect for holidays or special occasions. This bone-in prime rib roast is seasoned with a fragrant blend of kosher salt, freshly ground black pepper, garlic and onion powders, and fresh rosemary and thyme, creating a flavorful crust that locks in juicy tenderness. A layer of softened butter enhances the roast’s richness, while a high-temperature sear followed by slow roasting ensures perfection in every bite. Served with a homemade au jus made from pan drippings, beef broth, and a splash of red wine, this dish delivers restaurant-quality elegance in your own kitchen. Pair it with creamy mashed potatoes or roasted vegetables for a complete, unforgettable meal. Ideal for entertaining, this recipe is your key to mastering the art of the perfect prime rib!
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Recipe Information
Ingredients
- 5 pounds prime rib roast (bone-in)
- 3 tablespoons kosher salt
- 2 tablespoons black pepper, freshly ground
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 6 pieces whole garlic cloves, peeled
- 2 cups beef broth
- 1 cup dry red wine (optional)
Instructions
Remove the prime rib roast from the refrigerator and let it come to room temperature for 1-2 hours before cooking. This ensures even cooking.
Preheat your oven to 450°F (230°C).
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, and chopped thyme.
Rub the roast with olive oil to help the seasoning adhere, then generously coat the entire surface of the roast with the spice mixture.
In a roasting pan, place the peeled garlic cloves and arrange them in a small pile. Set a wire rack on top of the garlic cloves and place the seasoned prime rib roast bone-side down on the rack.
Spread the softened butter evenly over the top of the roast for extra flavor and to help the crust form during roasting.
Roast the prime rib in the oven at 450°F (230°C) for 20 minutes to develop a crust.
Reduce the oven temperature to 325°F (165°C) and continue cooking until the internal temperature of the roast reaches your desired level of doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a meat thermometer to monitor the temperature.
Once the desired temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes before carving. The internal temperature will rise slightly during resting.
While the roast is resting, place the roasting pan with drippings on the stovetop over medium heat. Add the beef broth and red wine (if using), and scrape up any browned bits from the bottom of the pan. Simmer until reduced to make a flavorful au jus.
Slice the prime rib into thick cuts and serve with the au jus on the side. Enjoy your perfectly cooked prime rib!
Nutrition Facts
Calories |
7641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 608.8 g | 781% | |
| Saturated Fat | 249.7 g | 1248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1825 mg | 608% | |
| Sodium | 8377 mg | 364% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.0 g | ||
| Protein | 448.7 g | 897% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 452 mg | 35% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 6170 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
