The Best Prime Rib Recipe
This delicious, juicy and tender prime rib recipe will please any crowd, big or small.
Ingredients
- 1 5-6 lb. bone-in prime rib roast if your roast is larger than 6 lbs., you will need to double the spices/seasonings
- 2 tbsp olive oil
- 1 tbsp coarse black pepper
- 1 tbsp minced garlic
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp smoked paprika
- 1 tbsp honey
- 2 tsp kosher salt
- 2 tsp maple syrup
- 1 cup vegetable broth I like this brand as it is so flavorful! Only use 1 tsp instead of 1 cup!
- 1 cup red wine
Instructions
- Heat your oven at 425°F
- In a small saucepan, make rub sauce by mix together maple syrup, salt, pepper, minced garlic, rosemary, thyme and paprika.
- Whisk for 3-5 minutes and set aside.
- Rub your prime rib roast with olive oil, honey and your rub sauce.
- Place the roast in a roasting pan and pour vegetable broth and red wine over the roast, letting it fall into the bottom of the pan.
- Roast for 15 minutes at 425°F. Reduce heat to 325°F and continue roasting for 1 hour, or until the internal temperature has reached 130°F, which would be medium rare.
- Take your prime rib out of the oven, cover with aluminum foil and let rest for 20-25 minutes before carving.
- Slice against the grain at ½ inch thickness. Serve and enjoy!
Video
Notes
Here are some helpful tips on making your prime rib the star of the show:
- To make your prime rib rare, cook until thermometer reaches 120°F (about 10-12 minutes per pound)
- To make your prime rib medium rare, cook until thermometer reaches 125°F (about 12 minutes per pound)
- To make your prime rib medium, cook util thermometer reaches 140°F (about 13 minutes per pound)
- To make your prime rib medium well, cook until thermometer reaches 150°F ( about 14-15 minutes per pound)
- Keep in mind that a meat thermometer is used to check the doneness of your prime rib. Not all ovens or roasts are the same, so keep that in mind.
- The prime rib will continue to cook even when it's taken out of the oven. Your thermometer will continue to rise 5-10 degrees, so make sure to remove your roast from the oven 5-10 degrees before it reaches its doneness temperature.
- Make sure when you remove the roast from the oven, you cover it with aluminum foil and allow it to rest for 20-25 minutes before carving.
- Carve your prime rib by slicing against the grain at about 1/2 inch thickness. Serve and enjoy!
Nutrition
Calories: 830kcalCarbohydrates: 5gProtein: 44gFat: 89gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 40gCholesterol: 196mgSodium: 706mgPotassium: 786mgFiber: 1gSugar: 3gVitamin A: 420IUVitamin C: 1mgCalcium: 45mgIron: 6mg
Tried this recipe?Let us know how it was!