Nothing quite compares to a perfectly cooked Prime Rib Roast, a centerpiece for any special occasion or holiday feast. With its tender, juicy meat and rich flavor, it’s a dish that impresses and delights. This comprehensive guide will walk you through the essential ingredients, cooking steps, and expert tips to achieve an amazing oven-roasted prime rib, ensuring that every bite is a delicious experience.
Ingredients
Scale:
1 (4-6 pound) prime rib roast, bone-in or boneless
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons olive oil (for rub)
1 cup beef broth (for Au Jus)
1 cup red wine (such as Cabernet Sauvignon)
1 tablespoon cornstarch (for thickening)
Salt and pepper to taste (for Au Jus)
Instructions
Remove the prime rib roast from the refrigerator at least 2 hours before cooking to bring it to room temperature.
Preheat your oven to 450°F (232°C).
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the mixture all over the prime rib, then drizzle with olive oil and rub it into the meat.
Place the roast bone-side down on a rack in a roasting pan. Roast in the preheated oven for 20 minutes.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness.
Once the desired temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
In a saucepan, combine the beef broth and red wine, bring to a simmer, then thicken with a cornstarch slurry. Season with salt and pepper to taste.
Slice the roast against the grain into desired thickness and serve with the au jus on the side.
