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Prime Rib Roast Recipe
Ben Carraoli

Prime Rib Roast Recipe

I still remember the first time I made this prime rib roast for a special dinner. I was nervous, but the result turned out incredibly juicy and flavorful. The aroma filled my kitchen and made everyone excited before it even came out of the oven. After trying this recipe myself, I realized how simple it is when you follow the right steps.
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Total Time 4 hours 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Prime Rib Roast 6–8 pounds, bone-in or boneless – Choose well-marbled beef for the best flavor and tenderness.
  • Kosher Salt – Essential for deep seasoning and forming a flavorful crust. Avoid table salt which can be too fine.
  • Olive Oil 4 tablespoons – Helps the seasoning stick and promotes browning.
  • Fresh Garlic 2 tablespoons, minced – Fresh garlic gives stronger and richer flavor than powdered versions.
  • Freshly Ground Black Pepper 1½ teaspoons – Adds warmth and enhances the natural beef flavor.
  • Fresh Rosemary 1–2 tablespoons, minced, optional – Provides an aromatic herbal touch.
  • Large Onions 1–2, sliced – Used as a natural rack and adds flavor to the drippings.
  • Beef Broth 1–2 cups – Prevents burning in the pan and forms the base for au jus.
  • Au Jus Mix optional – Adds extra savory depth to the pan juices.

Method
 

  1. Remove the roast from packaging and pat it completely dry. Season generously with kosher salt and let it rest uncovered in the refrigerator if possible. This step enhances flavor and helps create a beautiful crust.
  2. Mix olive oil, minced garlic, black pepper, and rosemary in a bowl. Rub the mixture evenly over all sides of the roast. Make sure every surface is coated for maximum flavor.
  3. Place sliced onions at the bottom of the pan to act as a natural rack. Pour beef broth into the pan to prevent drippings from burning. This also helps create a flavorful sauce.
  4. Preheat the oven to a high temperature to start the browning process. Place the roast in the oven, then reduce the heat and continue cooking slowly. Always use a thermometer to check internal temperature for desired doneness.
  5. Remove the roast from the oven once it reaches the target temperature. Cover it loosely with foil and let it rest for at least 20–30 minutes. Slice against the grain for the most tender pieces.

Notes

  • I always use a meat thermometer because guessing can lead to overcooking.
  • Letting the roast rest is very important — I never skip this step.
  • I prefer seasoning the roast the night before to improve flavor depth.
  • Bringing the meat closer to room temperature before roasting helps it cook evenly.
  • I avoid cutting into it immediately, even if it looks ready — patience makes it juicier.