This perfect prime rib roast recipe delivers juicy, medium-rare results every time—just like Grandma’s. There’s something magical about a perfect prime rib roast—that juicy, medium-rare center, the golden crust, and the rich flavor that makes everyone go quiet with the first bite. My grandma had a way of roasting it that was always spot-on, and this is the very recipe she used to wow the whole family.
Want a classic side dish to pair with this roast? Try our creamy KFC Gravy Recipe or the comforting Old-Fashioned Chicken and Dumplings. Both complement this meat beautifully!
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This is your go-to guide for nailing the most luxurious cut of beef, every single time.
Why This Perfect Prime Rib Roast Stands Out
Unlike many roasts that end up dry or uneven, this method ensures:
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A crisp, flavorful crust
Even cooking all the way through
A rich, beefy flavor enhanced with minimal seasoning
No guesswork with doneness thanks to our foolproof tips
Whether you’re serving it for Christmas dinner or a Sunday family feast, this roast is always the star of the show.
Ingredients
Here’s what you’ll need to make a perfect prime rib roast that impresses:
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4 pounds prime rib roast (bone-in or boneless)
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
4 cloves garlic, minced
Optional: 1 teaspoon onion powder
Tip: Let the meat sit at room temperature for 2 hours before roasting to ensure even cooking.
Directions
How to Make the Perfect Prime Rib Roast (Step-by-Step)
Prepare the Roast
Remove the roast from the fridge at least 2 hours before cooking. Pat it dry with paper towels.Make the Herb Butter
In a small bowl, mix the softened butter with garlic, herbs, salt, pepper, and optional onion powder. Stir until well combined.Season the Meat
Rub the herb butter generously all over the roast, making sure to cover every surface.Preheat the Oven
Set your oven to 500°F (260°C).Roast at High Heat First
Place the roast, fat-side up, in a roasting pan with a rack. Roast for 15 minutes at 500°F to create a nice crust.Lower the Heat and Continue Roasting
Reduce the oven to 325°F (163°C) and continue cooking:For rare: about 13 minutes per pound
For medium-rare: 15 minutes per pound
For medium: 17 minutes per pound
Use a meat thermometer to check:
Rare: 120°F (49°C)
Medium-Rare: 130°F (54°C)
Medium: 140°F (60°C)
Let It Rest
Remove from oven, tent with foil, and let it rest for at least 20–30 minutes before slicing. This helps redistribute the juices.Slice and Serve
Carve with a sharp knife and serve with your favorite sides and sauces.
Tips & Variations
Pro Tips:
Always rest the meat before slicing. It’s not optional.
Use a thermometer—you can’t “eyeball” doneness with a premium cut like this.
Tie the roast with kitchen twine if boneless, to help keep its shape.
Variations:
Add Dijon mustard to the herb butter for extra flavor.
Serve with Homemade Tomato Sauce for a rustic twist.
Use smoked salt for a bolder edge.
Side Pairings:
Roasted garlic mashed potatoes
Yorkshire pudding
Roasted Brussels sprouts
KFC-style gravy for drizzling
Storage
Refrigeration:
Store leftovers tightly wrapped in foil or airtight container for up to 4 days.
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Freezing:
Slice and freeze portions in airtight bags for up to 2 months. Reheat gently in the oven wrapped in foil.
Reheating:
Wrap slices in foil and warm in a 300°F oven until heated through. Avoid microwaving—it will dry the meat out.
Time & Yield
Prep Time: 15 minutes
Cook Time: ~1 hour 15 minutes (varies by weight)
Total Time: ~1 hour 45 minutes
Servings: 6–8 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Difficulty: Intermediate
Tools Used
Roasting pan with rack
Meat thermometer
Mixing bowl
Sharp carving knife
Aluminum foil
Final Thoughts
This perfect prime rib roast recipe is what family memories are made of. It’s rich, juicy, and incredibly satisfying—and once you master it, you’ll be the one bringing the showstopper to every gathering.
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