Prime Rib Roast – Perfect Tender & Juicy Holiday Dinner

Name: Homemade Chili: The Ultimate Comfort Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6–8 servings
Ingredients: 1 lb ground beef (or ground turkey); 1 tablespoon olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional for heat); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon sugar (to balance acidity); ½ cup beef broth or water

Sarah Smith
1 day ago
3 min read

Updated: 13 hours ago

Raw beef with seasoning, then roasted with garlic and rosemary. Final image shows sliced, cooked roast on a wooden board, creating a savory scene.

This Prime Rib Roast is the star of any holiday or special-occasion dinner. With a flavorful garlic-herb butter rub and a simple roasting technique, the meat comes out tender, juicy, and richly seasoned with a crisp, golden crust. Whether it’s Christmas, New Year’s, or a cozy family celebration, this classic roast delivers restaurant-quality results with minimal effort.

Recipe Card

Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Rest Time: 30 minutes Total Time: 2 hours 30 minutes Servings: 6–8

Ingredients

1 (5–6 lb) bone-in prime rib roast

4 tablespoons softened butter

2 tablespoons olive oil

1 tablespoon coarse kosher salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)6 cloves garlic, smashed

1 onion, quartered

Fresh rosemary sprigs (optional)

Instructions

Remove the roast from the refrigerator and let it sit at room temperature for 1 hour.
Preheat the oven to 450°F.
In a small bowl, combine butter, olive oil, salt, pepper, garlic powder, onion powder, rosemary, and thyme.
Place the prime rib in a roasting pan, fat side up.
Rub the entire roast generously with the garlic-herb butter mixture.
Add smashed garlic cloves and onion pieces around the roast for extra flavor.
Roast at 450°F for 20 minutes to create a crust.
Reduce heat to 325°F and cook 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium
Remove the roast from the oven, tent it loosely with foil, and let it rest for 20–30 minutes before slicing.

How to Serve

Slice thick or thin and serve with creamy horseradish sauce, au jus, mashed potatoes, roasted vegetables, or buttery dinner rolls.

Tips

• Always rest the roast so the juices redistribute.

• For a deeper flavor, season the roast and refrigerate it uncovered 8–24 hours before cooking.

• Use a meat thermometer for perfect doneness — prime rib keeps cooking as it rests.

• Save the pan drippings to make a simple au jus.

Prime Rib Roast – FAQ

Q: How do I choose the best prime rib roast?

A: Look for a roast with good marbling, bright red color, and a thick fat cap for maximum tenderness and flavor. Bone-in roasts tend to be juicier and cook more evenly, but boneless works beautifully, too.

Q: Should I bring the roast to room temperature before cooking?

A: Yes—let the roast sit out for 1–2 hours before roasting. This helps it cook evenly and prevents the outer layer from overcooking before the center reaches your desired temperature.

Q: How long should I cook a prime rib roast?

A: Cooking time depends on size, but the most reliable method is using a meat thermometer. Remove the roast at 118–120°F for rare, 125°F for medium-rare, and 135°F for medium. It will rise another 5–7 degrees while resting.

Q: Do I need to sear the roast first?

A: Searing at a high temperature (450–500°F for the first 15 minutes) helps form a beautiful crust. After that, reduce the oven temperature and roast low and slow until done.

Q: How long should a prime rib rest before slicing?

A: Rest for at least 20–30 minutes. This allows the juices to redistribute, ensuring every slice is tender, juicy, and flavorful.

Q: What seasoning works best for prime rib?

A: A simple combination of salt, black pepper, garlic, rosemary, thyme, and olive oil highlights the natural flavor. Season generously—prime rib is thick and needs a good layer of seasoning.

Q: Can I make prime rib ahead of time?

A: You can pre-season the roast 24–48 hours in advance. For the best flavor, leave it uncovered in the refrigerator to dry-brine. Cook it the day you plan to serve it for the juiciest results.

Q: How do I reheat leftover prime rib without drying it out?

A: Warm slices in a 250°F oven with a splash of broth, covered with foil, for 10–15 minutes. Or gently reheat in a skillet with butter over low heat.

Q: Can I freeze leftover prime rib?

A: Yes! Slice it first, wrap tightly, and freeze for up to 2 months. Reheat gently to prevent it from becoming tough.

Q: What sauces pair well with prime rib?

A: Classic au jus, creamy horseradish sauce, garlic butter, or a red wine reduction are all delicious and elevate the dish beautifully.