Prime Rib Roast Recipe

Perfect holiday prime rib recipe for a special treat on Christmas Day.

Course Main Course

Cuisine American

Keyword holiday prime rib recipe, prime rib roast, ribeye roast

Prep Time 10

Cook Time 2 30

Resting Time 25

Total Time 3 5

Servings

Calories

Author Eva Fry

Ingredients

5 lb. beef ribeye roast bones cut and tied (ask the butcher to prepare the roast for you)
1/2 cup butter, softened (1 stick)
8 cloves garlic minced
1/2 cup fresh rosemary minced
1/4 cup fresh thyme minced
2 tablespoons kosher salt
1 tablespoon black pepper
3 celery ribs chopped into large pieces
3 whole carrots peeled and roughly chopped
1 onion quartered
1 cup beef broth for roasting pan

Instructions

Let the roast come to room temperature before cooking. This could take up to one hour. This step ensures the roast will cook evenly without hot spots on the top and raw meat in the middle.
Tie the roast with twine - see notes.
In a small bowl, combine softened butter, garlic, rosemary, thyme, kosher salt, and black pepper.
Pat the roast dry with paper towels to remove excess moisture.
Rub the butter mixture all over the roast and place the roast into a roasting pan.
Add chopped celery, onions, and carrots to the roasting pan and add 1 cup of beef broth to the roasting pan. Season the vegetables with salt and pepper and a drizzle of olive oil.
Preheat oven to 500º.
Cook the roast for 20 minutes uncovered at 500° to get a gorgeous crust and sear the meat. This also locks in the juices and is an essential step in cooking a prime rib.
After 20 minutes at 500°, decrease the oven temperature to 350º. Cook the roast to the desired doneness, about 12-15 minutes per pound for medium-rare.
Remove from the oven when an internal temperature of 130º is reached. You’ll know when the pop-up timer "pops" when the roast reaches 130°. Or use an instant-read thermometer placed into the thickest part of the roast, away from any bones or fat.
Let it rest 20-30 minutes in the roasting pan loosely tented with aluminum foil before slicing to serve.

Notes

If you want the roast slightly more well done, you can let it go to 135° – but the roast will end up 5 degrees hotter from the residual heat when resting, so do not go more than 135° for a perfect roast.

Tying Up Prime Rib Roast: It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast at both ends, running the cooking twine parallel to the bone.

If you purchase the Safeway Signature Cut ribeye roast, the butchers will tie your rib roast for you so you don't have to do this step.

The roasted vegetables can be eaten with the roast (so good), or you can use them to make homemade beef stock. They are included to flavor the cooking liquids which make a fantastic au jus or gravy.

Nutrition