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–+ servings
A juicy, medium-rare Family Favorite Prime Rib roast, sliced and resting on a wooden cutting board.

Family Favorite Prime Rib

This recipe guides you through creating a delicious prime rib that will impress your loved ones. It's designed to be approachable for home cooks of all skill levels, making it a perfect centerpiece for family gatherings and holidays.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Resting Time 30 minutes
Total Time 2 hours 35 minutes
Servings: 8 people
Course: Dinner, Holiday Meal
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Prime Rib
  • 6 pounds prime rib, bone-in bones cut off and tied back on
  • ½ cup butter, softened
  • 6 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon black pepper
Red Wine Au Jus (Optional)
  • ¼ cup drippings from prime rib pan separate fat from drippings
  • 2 cups beef broth
  • 1 ½ cups red wine
  • 1 tablespoon cornstarch or arrowroot powder in a slurry, to thicken (optional)

Equipment

  • Oven-safe pan or roasting tray
  • Small bowl
  • Meat thermometer

Method
 

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to reach room temperature.
  2. Preheat your oven to 450°F (230°C). In a small bowl, combine the softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper. Mix well.
  3. Once the prime rib has reached room temperature, pat it dry with paper towels. Rub the herb butter mixture evenly over the entire outside of the roast.
  4. Place the prime rib, bone-side down and fat-side up, in an oven-safe pan or roasting tray. If making the red wine au jus, place quartered onion slices in the pan around the meat. Otherwise, you can omit the onions.
  5. Cook the prime rib in the center of the preheated oven for 20 minutes at 450°F (230°C) to achieve a good sear. Then, reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C) for medium-rare. This typically takes about 1.5 hours, but cooking time will vary based on the size of your roast and your oven. Use a meat thermometer for accuracy.
  6. Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it loosely with aluminum foil to keep it warm. After resting, remove the string and bones, then slice the prime rib into ½-inch thick pieces.

Notes

For the optional Red Wine Au Jus: After removing the prime rib from the pan, pour the drippings into a saucepan. Add beef broth and red wine. Bring to a simmer and cook for about 10 minutes. If you prefer a thicker sauce, whisk in the cornstarch or arrowroot powder slurry and simmer until thickened.

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