Roasted Prime Rib Recipe

Perfect Prime Rib - tender, flavorful, with a mouthwatering crust! This simple and delicious recipe is a true crowd pleaser for any occasion!

Prep Time: 15

Cook Time: 1 45

Resting Time: 30

Total Time: 2 30

Servings: servings

Calories: 1134kcal

Author: Ruth Truett

3 cups beef broth
⅓ cup dry red wine you can add a little more if you like a more pronounced wine flavor
2-4 tablespoon pan drippings
1 tablespoon Worcestershire sauce
kosher salt and fresh ground pepper, to taste

Mix the sour cream, horseradish, white wine vinegar, heavy cream, and fresh chives together in a bowl. Add kosher salt and fresh ground pepper to taste. Store in the fridge until ready to serve.

Take the beef out of the fridge and let it rest at room temperature on the counter top for at least an hour.
Mix the softened butter together with the dijon, salt, pepper, rosemary, and thyme.
Spread the butter mixture all over the roast. Top, bottom, sides - all over.
Roast the prime rib in a preheated 500° oven for 15 minutes. After the 15 minutes, lower the temperature to 325°.
Cook until you reach your desired doneness. There will be between 10-15 degrees of carry-over cooking after the roast comes out of the oven. Pull your rib roast when there is 10-15 degrees more to go and tent it lightly with aluminum foil.

After removing the roast to rest, simmer beef broth and dry red wine along with the pan drippings until this mixture has reduced by half. Finish with the Worcestershire sauce. Add kosher salt and fresh ground pepper if desired.

After the roast has rested for at least 30 minutes, slice against the grain. Serve with the horseradish sauce and au jus. Enjoy!

See above post for all the tips, tricks, and temperature guidelines.

Tried this recipe?Let us know how it was!