Prime Rib Roast Recipe

4.71 from 17 votes

This method makes perfect medium-rare every time!

Prep Time10

Cook Time2 20

Total Time2 10

Course: Beef, Dinner, Entree, Main

Cuisine: American

Keyword: beef, medium rare, prime rib, roast

Servings:

Calories: 1272kcal

Author: Leigh Harris

The prime rib must come to room temperature before roasting. This step is critical in the process. Pull it out of the refrigerator and let it sit at room temperature for at least 3 hours.
5 lb prime rib
Preheat the oven to 500 degrees.
In a small bowl, mix the softened butter, herbs, garlic, kosher salt, and pepper together.
1/2 cup butter, softened, 1 tablespoon fresh ground pepper, 2 teaspoons dried rosemary, 3 gloves garlic, minced, 1 tablespoon kosher salt
Pat the roast dry with paper towels. Place the meat in a shallow roasting pan lined with aluminum foil. Spread the butter mixture evenly over the prime rib (top and sides).
Multiply the exact weight of your prime rib times 5 minutes. Round up or down according to your results.
Insert the probe style thermometer. (set to temperature to 125 degrees, if yours has the capability)
Roast the prime rib at 500 degrees for the amount of time yours requires.
Turn oven off, do not open the door, leave in the oven for 2 hours.
Remove the roast from the pan and set aside.

Place roasting pan on the burner at medium-high heat, remove all but 1/4 cup of fat and drippings.
1/4 cup beef fat and pan drippings
Add beef broth to the pan, scrap to remove the bits from the bottom of the pan and bring to boil.
2 cups beef broth, salt and pepper to taste
Reduce to your preference, about 1 1/2 cups or less.

Be sure to let the chill come off of the prime rib before cooking.

Use a probe-style thermometer and remove the roast from the oven and the pan when it reaches 125 degrees F.

Keep a close eye on the temperature. It tends to accelerate the closer the roast is to being done.

Pull the prime rib out of the oven when it reaches 125F, even if there is still time remaining on the timer.

Let it rest for at least 15-20 minutes.

Storing - Place it in an airtight container and refrigerate for up to 4 days.