Indulge in this delicious, melt-in-your-mouth tender, seasoned-to-perfection prime rib roast or cote de boeuf. It is an impressive meal that leaves your family and guests craving more.
This stunning, holiday-worthy roast deserves a spot on your Christmas dinner table with its faithful companion Homemade Horseradish Sauce. One of those recipes should be in everyone’s repertoire, like Pan-Seared Steak or Marinated and Stuffed Filet Mignons with Merlot Habanero Sauce.
You will be shocked to hear how easy it is to prepare. Yes, prime rib roast can be intimidating, and I agree with you; my first time preparing it, I was glued to the oven to ensure it would not burn as it is an expensive cut of beef.
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Once your fear is gone, you have an amazing cut of meat waiting for you to season it generously with lots of salt, pepper, and prime rib spices. Insert the thermometer, and that is all.
I felt sorry for this beautiful piece of meat to enter the oven alone and decided it needed company. A few vegetables were placed around it to give it some extra flavor, and in the oven, all it went. How easy was that?
The vegetables surrounding the meat gave the meat juice a wonderful aroma, just in case you wonder. See below how we use them later.
The main tip: Use a very hot oven to sear the outside, then lower the heat and cook until the perfect medium-rare prime rib comes out of the oven.
In this Article
- Why you will love this recipe
- Why Prime Rib is a Classic Meal
- What should you season prime rib with?
- Here are a few helpful tips for the ingredients needed for your prime rib roast.
- Equipment you will need
- Cooking tips and step-by-step instructions to create this excellent Prime Rib Roast recipe.
- Pro Tips
- What dishes can you enjoy with this prime rib roast?
- What to do with the roasted vegetables.
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this delicious recipe, look at my other recipes.
- Shop This Post
- Prime Rib Roast
Why you will love this recipe
It can be daunting to cook such a beautiful and large piece of meat for the first time, but this recipe is failproof. All it requires a good thermometer and a hot oven.
It looks and tastes like it came out of your favorite high-end restaurant, but it is so easy to prepare right in the comfort of your kitchen.
Enjoy a romantic dinner at home and do not forget the candles and soft music.
Perfect for special occasions and gatherings, your guests will be in awe that you prepared such a fantastic dinner for everyone.
Why Prime Rib is a Classic Meal
This incredible cut of meat, prime rib or as we call it in France’s Cote de boeuf, satisfies everyone’s liking. Both extremities are for meat eaters who prefer more well-done meat.
Usually, the center is more vibrant pink meat for medium to medium rare meat eaters.
What should you season prime rib with?
The crust of the prime rib is so essential, and how you season it even more.
Mix sea salt, black pepper, and prime rib seasoning to create your seasoning. Once it is well integrated, rub it all over the prime rib. Be generous.
Pat it down your prime rib to stick to the meat.
For best results, you can refrigerate your prime rib with the seasoning overnight and bring it to room temperature for 30 minutes before cooking.
Here are a few helpful tips for the ingredients needed for your prime rib roast.
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Prime rib: Also known as standing rib roast, prime rib is a beautiful, nicely marbling. Ensure it is at room temperature before placing it in the hot oven.
Carrots: their sweetness at its best, and nothing more delicious than a roasted carrot.
Celery: When cooking, they give the best moisture to your dishes.
Yellow onion: is lower in acidity content and is very flavorful and aromatic when roasting.
Garlic cloves: soften and give all dishes an incredible flavor.
Sea salt: I am a huge fan of sea salt; it gives a tremendously strong flavor and is less chemically processed.
Fresh rosemary: The oil of the rosemary is the perfect combination with the meat.
Prime Rib & Roast Rub Seasoning: Seasoning that is a blend of sea salt, paprika, dry parsley, dry garlic powder, dry onion powder, ground sage, dried rosemary, and thyme
Equipment you will need
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!
Le Creuset Enamel Cast Iron baking dish. I cannot live without mine. It weighs a ton due to the enamel cast iron. But worth the investment and the muscles. Your meat will cook evenly and be a breeze to clean.
I strongly suggest adding one to your kitchen arsenal. As you can see from the picture above, mine has a story and has been my faithful kitchen partner for over 35 years. The newer ones have easier-to-handle handles and have a smoother bottom.
Carving knife: a great sharp knife. The one with a uniform blade from the handle to the tip makes for perfect slices of meat.
In Oven Meat thermometer – a must to cook all your meats to perfection
I strongly suggest adding one to your kitchen arsenal. My favorite companion for the past 35 years.
Cooking tips and step-by-step instructions to create this excellent Prime Rib Roast recipe.
A scorching oven and a very well-seasoned prime rib are the most critical components of this dish’s success. Ensure the meat is at room temperature before placing it in the hot oven.
Two Christmases ago, I replaced my old ovens and got my all-time favorite—an M-Series double oven from Wolf. I have been in heaven since. Although coming from an on/off bake/broil oven to one with more bells and whistles, I know what to do with it. I am still learning and never use the settings that most ovens do not have.
I did use the built-in oven thermometer, and the oven gave me all the instructions that I needed.
Let’s start by
- Preheat your oven to 450F
- Start by having your rib roast at room temperature.
- Pat your rib with paper towels to remove all moisture, and then generously season it with salt, pepper, and prime rib seasoning. You should cover every nook and cranny.
- Place your prime rib in a baking pan and surround it with the vegetables.
Ready for the oven
- Place your oven rack in the lower portion of your oven.
- Insert your thermometer probe into the thickest part of your meat in the oven, and roast for 30 minutes.
- Lower the heat to 225F and cook until the heat probe reaches 135 degrees internally. For medium-rare prime rib it cooked for another 1 hour and 10 minutes.
- Once done, remove, tend loosely with aluminum foil, and let it rest for up to 30 minutes.
- All the juices will stay inside and given the time to settle.
- This will be the best prime rib recipe you will ever need.
Pro Tips
Over the years, we have perfected this prime rib recipe, bringing you a super easy recipe. Preparing this prime rib takes no time. Below are a few tips for creating a perfectly cooked prime rib. And since the oven does it all, life just got sweeter.
- Start by browning well, searing the roast at a higher temperature, up to 500F, for 15 minutes to trap all the juices inside.
- Using a meat thermometer – I used mine from my oven for the first time, and it cooked my roast to the perfect doneness.
- Keep an eye on the thermometer if you do not have one that connects with your oven.
- Purchase a thermometer with a probe to insert into the center of your meat before entering the oven. Do not purchase of use one that requires poking your meat while cooking.
- While purchasing your roast, ensure that it is uniform. A flatter roast will cook faster than a thicker one.
- Have your roast at room temperature. A colder roast will take longer to cook.
- Let it rest after cooking by tending with aluminum foil for 15 to 25 minutes. This process will encapsulate all the juices and your roast will be tender and so rich in flavor.
What dishes can you enjoy with this prime rib roast?
Your beautiful rib roast is perfectly paired with any of the below side dishes:
Potatoes Boulangere with Bacon
Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
Buttermilk Mashed Potatoes or Smashed Potatoes, that you can cook alongside the rib roast in the oven, and do not forget the Creamy Horseradish Sauce.
What to do with the roasted vegetables.
Now that your prime rib roast is done, what should you do with the vegetables? Since we do not eat them, we freeze them to make vegetable soup later.
You will be amazed at how rich in flavor your stock will be. The vegetables and the stock freeze well, and you can keep a couple of small bags in your freezer that will come in handy anytime.
Storing and Reheating
Make-Ahead: This recipe is to be enjoyed as soon as it is finished resting.
Storing: Store it in a platter or a high-board container covered with plastic paper and refrigerate for up to 4 days. It can also be frozen for up to a month, covered by parchment paper and plastic wrap. Thaw in the refrigerator for up to two days or when it is ready.
Reheating: Slice the desired amount and warm in a saucepan over medium heat.
Frequently Asked Questions
What is the best cut for a prime rib roast?
The first prime cut is considered the best because it is more tender than the second cut; you will also see it as USDA prime grade. The first cut, also known as the small end or loin end, comes from the hind of the roast and is closer to the loin. It is more expensive and regarded as the best cut because it has fewer connective tissues.
What is another name for a prime rib roast?
Prime rib is also known as a standing rib roast or cote de boeuf in France.
What is the difference between prime rib and prime rib roast?
Prime rib is a specific cut of meat, while prime rib roast is a general term for a cut of beef that can include different cuts.
How many minutes per pound do you cook a prime rib?
Rare – Cook for 11 to 12 minutes per pound at 500F, then reduce the heat to 325F. Internal temperature should be 115-120F
Medium – Cook for 20 to 25 minutes per pound at 350F. Internal temperature should be 130-135F
Medium well – Cook for 25 to 30 minutes per pound at 350F. Internal temperature should be 145-150F
If you enjoy this delicious recipe, look at my other recipes.
Bone-in Rib Eye Steak with Oven Roasted Carrots
Shop This Post
Prime Rib Roast
Ingredients
- 4 pounds prime rib
- 3 carrots, cleaned and sliced diagonally
- 5 celery, cleaned and sliced
- 2 yellow onions, peeled and cut in 8 pieces
- 8 garlic cloves, peeled
- sea salt
- Prime rib spices seasoning
- fresh rosemary
- fresh ground pepper
Instructions
- Let the rib stand at room temperature
- Preheat the oven to 450º. Rub all over the prime rib with salt, pepper, and prime rib seasoning spices. Place in the center of a large heavy-bottomed Le Creuset roasting pan.
- Surround the prime rib with vegetables and fresh rosemary
- Insert the meat thermometer in the thickest part of your prime rib.
- Place in a hot oven and cook at 450º for 30 minutes or until a nice crisp top is formed. Lower the heat to 225º and continue cooking until the thermometer reads 135° F or 1 hour and 10 minutes for medium rare.
- Remove from the oven and let it stand for 30 minutes, covered tightly with aluminum foil
- Slice and serve hot.
Notes
Pro Tips
Over the years, we have perfected this prime rib recipe, bringing you a super easy recipe. Preparing this prime rib takes no time. Below are a few tips for creating a perfectly cooked prime rib. And since the oven does it all, life just got sweeter.- Start by browning well, searing the roast at a higher temperature, up to 450F, for 30 minutes to trap all the juices inside.
- Using a meat thermometer – I used mine from my oven for the first time, and it cooked my roast to the perfect doneness.
- Keep an eye on the thermometer if you do not have one that connects with your oven.
- Purchase a thermometer with a probe to insert into the center of your meat before entering the oven. Do not purchase of use one that requires poking your meat while cooking.
- While purchasing your roast, ensure that it is uniform. A flatter roast will cook faster than a thicker one.
- Have your roast at room temperature. A colder roast will take longer to cook.
- Let it rest after cooking by tending with aluminum foil for 15 to 25 minutes. This process will encapsulate all the juices and your roast will be tender and so rich in flavor.
- Make-Ahead: This recipe is to be enjoyed as soon as it is finished resting.
- Storing: Store it in a platter or a high-board container covered with plastic paper and refrigerate for up to 4 days. It can also be frozen for up to a month, covered by parchment paper and plastic wrap. Thaw in the refrigerator for up to two days or when it is ready.
- Reheating: Slice the desired amount and warm in a saucepan over medium heat.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: American
- Occasion: Easter, Father’s Day, Christmas
- Season: Spring, Winter
Did you make this?
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Originally published on December 26, 2012.
Joanne
Do you cover the pan while it is cooking?
Giangi Townsend
Hi Joanne, No I do not. I like to have an outer crispy crust.
I do however cover it when I pull it out of the oven to rest.
I hope this is of help to you.