Prime Rib Recipe

5 from 1 vote

This bone-in prime rib roast is the ultimate holiday centerpiece. Seasoned generously, slathered with a garlic herb compound butter, and slow-roasted to perfection, it’s tender, juicy, and full of bold flavor. With just a few simple steps, you can make this impressive prime rib recipe at home and wow your guests.

Prep Time20

Cook Time2

Resting Time2

Total Time4 20

Course: Dinner Recipes

Cuisine: American

Servings: Servings

Author: Matt Price

Equipment

Roasting Pan with a Rack
Mixing Bowl
Spatula
Sharp Knife
Whisk

Ingredients

4-5 lbs bone-in rib roast 2 bones
1 stick butter room temperature
1 quart beef stock
1 cup red wine
1 tablespoon diced rosemary and thyme
1 tablespoon herbs de Provence
1-2 tablespoon garlic paste
Salt, pepper, garlic powder, onion powder (for seasoning)
Smoked paprika or BBQ rub such as Killer Hogs THE BBQ Rub
1 onion 2 carrots, 2 celery stalks (chopped)

Slurry

2 tablespoon cornstarch
4 tablespoon Cold Water

Instructions

Step 1: Prep the Rib Roast

Remove the 4–5 lb rib roast from the fridge 2 hours before cooking. This brings the meat to room temperature for even cooking.
Season generously on all sides with kosher salt and let rest while you prepare the butter.

Step 2: Make the Garlic Herb Compound Butter

In a bowl, combine 1 stick room temperature butter, 1 tablespoon diced rosemary and thyme, 1 tablespoon herbs de Provence, and 1–2 tablespoon garlic paste.
Mix until smooth. Set aside.

Step 3: Build Flavor in the Roasting Pan

In a roasting pan, layer 1 onion (halved), 2 carrots, and 2 celery stalks.
Add 1 cup red wine and 1 quart beef stock. Place a roasting rack on top of the veggies.
These aromatics will steam the roast and create flavorful drippings for the gravy.

Step 4: Season the Roast

Sprinkle the rib roast with garlic powder, onion powder, freshly cracked black pepper, and a light coat of smoked paprika or BBQ rub.
Massage the garlic herb butter evenly over the roast, covering all sides.

Step 5: Roast the Prime Rib

Place the roast on the rack. Cook at 500°F for 5 minutes per pound (about 25 minutes for a 5-lb roast).
Then, turn the oven OFF and leave the roast inside for 2 hours without opening the door.
This method locks in juices and ensures perfect doneness.

Step 6: Make the Pan Gravy

While the roast rests (30–45 minutes), pour the pan drippings into a saucepan.
Add 1 tablespoon beef base (such as Better Than Bouillon) and whisk.
Mix the slurry (2 tablespoon cornstarch + 4 tablespoon cold water), add to the pan, and bring to a boil.
Reduce heat and simmer until thickened into a smooth gravy.

Step 7: Slice and Serve

Cut off the butcher’s twine, remove the bones, and slice the roast into thick, juicy slices.
Serve with the red wine beef gravy and enjoy the show-stopping centerpiece of your holiday meal.

Notes

Tips for the Best Prime Rib

Use a thermometer: For medium-rare, aim for 130–135°F.
Let it rest: A 30–45 minute rest locks in juices before slicing.
Don’t skip the butter: The garlic herb butter creates that golden, flavorful crust.

What to Serve with Prime Rib Roast

This roast pairs beautifully with creamy mashed potatoes, roasted asparagus, Yorkshire pudding, or garlic butter dinner rolls. The rich gravy ties everything together for a holiday-worthy feast.

Nutrition