Prime Rib Roast is a fantastic main dish for any special meal. This is the best prime rib roast recipe, and it’s pretty easy too! Learn how to cook prime rib roast for Christmas, Easter, or any night of the year. This is a great recipe to feed your family for several days!
PRIME RIB ROAST RECIPE
I’m sharing the best prime rib roast recipe with you to prepare for the holidays. Learn how to cook prime rib roast in the oven and start working on the perfect side dishes to go with it!
A classic roast dinner is one of my favorite meals to make throughout the winter season, especially for the holidays! This Prime Rib Roast surrounded by potatoes, veggies, and other delicious sides is just perfect for Christmas and Easter.
I think I’ve finally mastered this cut of meat, making something super juicy, tender, and flavorful. It’s the best prime rib roast recipe if you ask me, and I’m so happy to share it with you all!
Find out how to cook prime rib roast in the oven and get ready for the big feast! This makes a beautiful Sunday night dinner or a festive Christmas meal.
This slow roasted prime rib recipe is so simple and so flavorful. Make this part of your next holiday meal!
BEST PRIME RIB ROAST RECIPE FOR CHRISTMAS
Cooking prime rib roast is a must for Christmas! I always prefer having pork or beef for Christmas dinner rather than having turkey again. I know some people make the exact same meal for Christmas as they do for Thanksgiving, but I think having separate recipe traditions for each holiday makes them feel more special.
This slow roasted prime rib is just perfect because the flavors are SIMPLE but incredibly DELICIOUS. And while it takes time to prepare, the end result is something worth working for.
WHAT ARE THE BEST SIDE DISHES FOR PRIME RIB?
There are so many amazing side dishes to consider. I think every good roast requires a potato dish, a delicious veggie dish, a good bread option, and maybe a couple other extras if you’re going for a big feast.
HOW TO COOK PRIME RIB ROAST
Cooking prime rib roast definitely takes time and preparation, but it’s actually not that complicated. There are less than 5 ingredients, basic prep before roasting, and then the oven does the rest of the work.
How to Prep:
Ideally, the roast will be prepped up to 48 hours in advance. I recommend a minimum of 8 hours before cooking, but if you’re really short on time, it’s not necessary.
Leave twine in place and cut slits across the fat caps of the prime rib, then season it with salt and pepper.
Place the roast (uncovered) in the refrigerator for 8-48 hours (if time allows).
Take the roast out of the refrigerator about 1 hour before cooking, and preheat the oven to 200°F.
How to Cook:
Sprinkle the meat with salt, pepper, garlic powder, and smoky paprika.
Cook the prime rib roast at 200°F for about 3 hours. At the 3 hour mark, check the internal temperature until it reads 115°F. (Continue cooking and check the temperature again every 15 minutes until it reaches 115°F).
Once it has reached the desired temperature, turn off the oven. Let the roast sit in the oven until it reaches your preferred doneness. (See below or check recipe card for internal temperatures).
Remove prime rib from the oven, loosely cover it with foil, and let it rest 15-30 minutes. Set the oven to 500°F.
10 minute before serving, return the roast to the oven to let it brown and crisp up.
DO YOU COVER PRIME RIB WHILE COOKING?
When cooking prime rib roast, do not cover it. Let it cook in the oven uncovered. You will cover it loosely while it rests, but NOT while it is cooking.
WHAT TEMPERATURE IS MEDIUM RARE PRIME RIB?
You should always use a meat thermometer to check internal temperatures while cooking. This is the only way to ensure you are fully cooking the meat. I find that the best way to reach your desired doneness is to turn off the oven once the internal temperature reaches 115°F, and then let the roast sit in the oven until it reaches the desired temperature.
Here is a quick internal temperature guide for prime rib roast (remove from the oven once it reaches these temps):
Rare – 125°F
Medium Rare – 130°F
Medium – 135°F
HOW LONG DOES IT TAKE TO SLOW ROAST PRIME RIB?
When making slow roasted prime rib, the total cooking time depends on a few things: the size of the roast, the oven temperature (and the oven itself), and how done you prefer your meat. With this recipe, we are cooking a 6-7 pound prime rib roast at 200°F. It will need at least 3 hours to cook, and then it will require checking at 15 minute intervals until it reaches the desired temperature. Of course, the more well done you want your meat, the longer it will need to sit in the oven.
overhead view of prime rib roast
Get ready for the best prime rib roast recipe! This will surely be a holiday hit, something to add to your regular holiday traditions.
See the recipe card below for details on how to cook the Best Prime Rib Roast recipe. Enjoy!
Prime Rib Roast is a fantastic main dish for any special meal. This is the best prime rib roast recipe, and it’s pretty easy too! Learn how to cook prime rib roast for Christmas, Easter, or any other holiday.
7 lbs Prime Rib Roast 3-4 ribs or 6-7 pounds
Freshly ground black pepper
Brandy Peppercorn Sauce for serving, see note. (click for recipe)
The roast is best if prepared 8-48 hours ahead.
When ready to cook the roast, heat oven to 200°F.
Spray a V-rack (that will fit in a large roasting pan) or a wire rack (that will fit in or across a rimmed baking sheet) with nonstick cooking spray.
Leave the twine in place and score (cut slits across) the fat-cap with a sharp knife.
Generously season roast with kosher salt and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack.
If time allows, place the prepared roast, uncovered, in the refrigerator overnight or up to 48 hours before roasting. This will allow the salt to penetrate the meat more thoroughly and will improve browning.
When ready to cook the roast, remove it from the refrigerator 1 hour before cooking.
Sprinkle with more kosher salt & freshly ground black pepper, garlic powder and smoky paprika.
Place the roast in the oven and cook until the center of roast registers 115°F. Begin checking the internal temperature at 3 hours and then every 15 minutes, thereafter, until it reaches the desired temperature.
Turn off the heat and leave the roast in the oven until it reaches 125°F (rare) on an instant-read thermometer, 130°F (medium-rare), 135°F (medium).
Remove roast from the oven and tent loosely with foil. Allow it to rest 15-30 minutes.
Meanwhile, set the oven to 500°F.
About 10 minutes before serving, remove the foil, sprinkle the roast with freshly ground black pepper and place the roast back in the oven. Cook until it is beautifully browned and a little crisp on the outside.
Transfer the roast from the oven, cut the twine holding it together and remove the bones.
Serve immediately Homemade Horseradish Sauce or Brandy Peppercorn Sauce (see note for link)
*Note: Carve one slice of roast per guest and leave the rest of the roast intact until needed more servings. This will keep the roast warm and help to retain its flavorful juices.
Serve with Horseradish Sauce or Brandy Peppercorn Sauce.