Best Prime Rib Roast Recipe

Before seasoning, tie the roast firmly with butcher’s twine at 1 to 1½ inch intervals to ensure it holds a compact, even shape while roasting. If your butcher has separated the bone rack from the meat for easier carving, make sure it’s securely tied back on. Trussing promotes even cooking, prevents uneven bulges, and gives the finished roast a professional look.

Pat the prime rib completely dry with paper towels to remove any surface moisture. Generously coat the entire roast with about ½ cup of coarse kosher salt, rubbing it evenly over all sides. This process is known as dry brining. Next, in a small bowl, combine the prime rib dry rub ingredients: black pepper, smoked paprika, garlic powder, rosemary, and thyme. Then coat the roast with this mixture, pressing the prime rib rub firmly into the fat cap and meat. Place the roast uncovered on a wire rack set over a baking sheet and refrigerate for 12 to 24 hours. This process allows the salt to deeply season the meat while the surface dries out.

Remove the seasoned prime rib roast from the refrigerator 2 to 3 hours before it enters the oven. Allow the meat to come fully to room temperature.

Preheat the oven to a precise 225°F (107°C). Place the roast, bone-side down, on the rack set inside the roasting pan. This gentle, low-temperature roast slowly raises the internal temperature, ensuring an even, edge-to-edge medium-rare without overcooking the outer layers. Insert the probe thermometer into the center of the roast, avoiding bone and large pockets of fat. Let the roast cook undisturbed until the thermometer reads 134°F (57°C) for perfect medium-rare. Depending on the roast size (typically 7 to 10 pounds) and your oven, this stage can take anywhere from 2½ to 5 hours.

Once the roast reaches an internal temperature of 134°F (57°C), remove it from the oven and leave it on the rack to rest. Tent it loosely with foil, allowing air to circulate while retaining gentle heat. Let it rest for 20 minutes.

While the roast rests, increase the oven temperature to 500°F (260°C). This blast of intense heat is what creates the prime rib’s beautifully caramelized, crunchy crust. Remove the foil from the rested roast and place it back into the hot oven, uncovered. Roast for 6 to 10 minutes, keeping a close eye as the exterior deepens to a rich mahogany brown. If the surface looks dry, lightly mist it with high-heat oil (such as canola or avocado) for even browning.

Once the crust reaches the perfect golden-brown color, remove the roast from the oven and tent it loosely with foil. Let it rest for about 10 minutes to allow the heat and juices to redistribute evenly, ensuring every slice stays tender and juicy.

After removing the roast, pour the pan drippings into a bowl and let them sit briefly so the fat separates. Set the roasting pan on the stovetop over medium heat, then pour in beef broth, red wine, and a splash of Worcestershire sauce. Use a wooden spoon to scrape up the browned bits (fond) from the bottom. Simmer until the liquid reduces slightly, then season with salt and pepper to taste.

In a small bowl, whisk together all the ingredients for the horseradish sauce until smooth and creamy. Cover and refrigerate for at least 30 minutes to let the flavors meld and develop before serving.

Remove the butcher’s twine and cut along the bone to separate it if desired. Position the roast so the muscle fibers run perpendicular to your knife. Slice it into ½ to ¾ inch thick portions, cutting cleanly against the grain for the most tender, juicy slices. Serve immediately with the hot au jus and the cold, spicy, creamy horseradish sauce.