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A beautifully roasted Prime Rib roast, sliced to reveal a perfect medium-rare center, seasoned with herbs.

Prime Rib Roast

This recipe provides instructions for preparing a prime rib roast using a compound butter rub, along with suggestions for cooking temperatures and timings.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Compound Butter
  • 8 tablespoons butter unsalted, room temperature (1/2 cup or 1 stick)
  • 2 teaspoons chili powder mild
  • 1 teaspoon cumin ground
  • 1 tablespoon thyme chopped, fresh
  • 1 tablespoon rosemary chopped, fresh
  • 3 cloves garlic minced
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 5 pounds prime rib
Prime Rib Roast Aromatics
  • 2 medium onions quartered
  • 5 cloves garlic peeled
  • 4 sprigs thyme
  • 2 sprigs rosemary
Gravy
  • 1 cup dry red wine
  • 1 cup beef broth low sodium
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • Mixing bowl
  • Roasting pan

Method
 

  1. Prepare the compound butter. Mix the softened butter with chili powder, cumin, fresh thyme, fresh rosemary, minced garlic, salt, and pepper in a bowl until fully combined.
  2. Pat the prime rib dry with paper towels. Rub the compound butter evenly over the entire surface of the prime rib.
  3. Place the quartered onions, peeled garlic cloves, and sprigs of thyme and rosemary in the bottom of your roasting pan.
  4. Place the seasoned prime rib on top of the aromatics in the roasting pan.
  5. Preheat your oven according to your desired doneness. For medium-rare, a common starting temperature is 450°F (232°C) for 15 minutes, then reduce the heat to 325°F (163°C) for the remainder of the cooking time.
  6. Calculate the remaining cooking time based on the weight of the roast for your target internal temperature (e.g., approximately 13-15 minutes per pound at 325°F for medium-rare).
  7. Insert a meat thermometer into the thickest part of the roast, avoiding bone. Remove the roast from the oven when it reaches 5 to 10 degrees below your target final temperature.
  8. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 30 minutes before carving.
  9. To make the gravy, place the roasting pan over medium heat on the stovetop (if safe for your pan). Scrape up the browned bits from the bottom of the pan.
  10. Whisk in the red wine and beef broth. Bring to a simmer.
  11. Mix the cornstarch and water in a small bowl to create a slurry. Whisk the slurry into the simmering liquid until the gravy thickens.
  12. Strain the gravy if desired, and serve hot with the carved prime rib.

Notes

For best results, allow the prime rib to sit at room temperature for about two hours before seasoning and cooking. This helps the roast cook more evenly.