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Prime Rib Roast

A classic dish perfect for special occasions, featuring a rich and tender prime rib with a flavorful crust and delicious gravy.
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Prep Time 2 hours
Cook Time 2 hours 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the seasoning
  • 8 tablespoons unsalted butter, room temperature
  • 2 teaspoons chili powder mild chili powder preferred
  • 1 teaspoon cumin, ground
  • 1 tablespoon thyme, chopped, fresh
  • 1 tablespoon rosemary, chopped, fresh
  • 3 cloves garlic, minced
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
Main ingredients
  • 5 pounds prime rib preferably at room temperature
  • 2 medium onions, quartered
  • 5 cloves garlic, peeled
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1 cup dry red wine
  • 1 cup beef broth, low sodium
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
 

Preparation
  1. Remove the roast from all packaging and let it sit at room temperature for 1 to 2 hours.
  2. Pat the roast dry with paper towels.
  3. Preheat oven to 450°F (232°C) for at least 30 minutes.
  4. In a bowl, mix butter, chili powder, cumin, thyme, rosemary, minced garlic, salt, and pepper until combined.
  5. Spread the compound butter over the entire roast evenly.
  6. Place onions, garlic, thyme, and rosemary in a large skillet and place the roast on top.
Cooking
  1. Cook the roast for 15 minutes at 450°F.
  2. Reduce the oven temperature to 325°F (163°C) and continue cooking.
  3. Use a meat thermometer to monitor; the roast should reach 120°F for medium-rare.
  4. Estimate about 15 minutes of cooking time per pound.
Resting and Serving
  1. Once the roast reaches 120°F, remove it from the oven and cover with aluminum foil.
  2. Let it rest for 20 minutes before slicing.
  3. Slice and serve with gravy over mashed potatoes.

Notes

For best results, do not skip the resting time after cooking. You can try different herbs or spices for variations in flavor.