There’s something magical about a perfectly roasted piece of beef.
The crispy outer crust, the juicy pink center, and that rich aroma filling the kitchen — it’s comfort food at its finest. Whether it’s for Sunday dinner, a family gathering, or a holiday feast, this Prime Rib Roast will impress everyone at the table.
Do you prefer your roast beef cooked medium-rare or well-done?
What’s your favorite side dish with roast beef — mashed potatoes, roasted veggies, or creamy horseradish sauce?
Ingredients:
For the Beef:
1 (5–6 lb / 2.5–3 kg) bone-in prime rib roast (standing rib roast)
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp coarse salt
2 tsp freshly ground black pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp smoked paprika (optional)
For the Butter Herb Rub:
4 tbsp unsalted butter, softened
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp garlic powder
Instructions:
- Bring the Meat to Room Temperature:
Remove the roast from the fridge at least 2 hours before cooking. This helps it cook evenly. - Prepare the Herb Butter Rub:
Mix butter, olive oil, garlic, herbs, mustard, Worcestershire sauce, salt, pepper, and paprika in a bowl until smooth. - Coat the Roast:
Pat the roast dry with paper towels, then rub the mixture all over the beef — make sure it’s fully covered. - Preheat the Oven:
Set your oven to 475°F (245°C) for a perfect sear. - Roast (Searing Phase):
Place the roast (fat side up) on a rack in a roasting pan. Roast at 475°F for 20 minutes to form a crust. - Lower the Temperature:
Reduce the oven to 325°F (163°C) (without opening the door) and roast until the internal temperature reaches:
120°F (49°C) for rare
130°F (54°C) for medium-rare
140°F (60°C) for medium
This usually takes 1½–2 hours.
- Rest the Meat:
Remove the roast and cover loosely with foil. Let it rest for 20–30 minutes before slicing — this step keeps it juicy and tender. - Slice & Serve:
Slice against the grain into thick, beautiful pieces and serve with au jus or creamy horseradish sauce. Presentation – How to Serve It Beautifully:
After resting, place the roast on a clean wooden board.
Slice medium-thick pieces and arrange them in a half-circle around the main cut.
Add roasted vegetables (carrots, green beans, potatoes) for color contrast.
Garnish with fresh rosemary sprigs and a sprinkle of sea salt flakes.
Pour a bit of the pan drippings (au jus) into a small gravy boat for serving on the side.
For an elegant restaurant touch, place a small pat of herb butter on top of each slice so it melts as you serve.
Perfect Side Pairings:
Garlic mashed potatoes
Roasted asparagus or green beans
Yorkshire pudding
A glass of red wine (Cabernet Sauvignon or Merlot)
Pro Tips:
Always use a meat thermometer for accuracy.
Never skip the resting time!
For deeper flavor, rub the beef with herbs and garlic the night before.
Sunday dinner goals achieved!
Juicy, tender, and perfectly cooked Prime Rib Roast with a crispy herb crust and melt-in-your-mouth center.
Served with buttery mashed potatoes, roasted veggies, and homemade au jus — pure comfort on a plate!
How do you like your roast beef — medium-rare or well-done?
I hope you enjoy this delicious recipe with your loved ones