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Easy Prime Rib Roast with Mushroom Gravy served for holiday dinner

Easy Prime Rib Roast

A straightforward and impressive prime rib roast recipe perfect for holiday gatherings and special occasions.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the prime rib
  • 1 each Bone-in prime rib roast (about 1 pound per person) Consider 3/4 pound per person for boneless.
  • 1 tablespoon Kosher salt Salt ahead of time for better flavor.
  • 1 tablespoon Black pepper Season generously.
  • 4 cloves Garlic, fresh or powder Use for seasoning.
  • 1 tablespoon Fresh herbs (rosemary or thyme) Optional but recommended for flavor.
  • 2 tablespoons Olive oil or softened butter For rubbing on the roast.

Method
 

Preparation
  1. Salt the roast at least 1 hour before cooking, or ideally the day before, and let it rest uncovered in the fridge.
  2. Remove the roast from the fridge 1 to 2 hours before cooking to bring it to room temperature.
  3. Pat the roast dry and rub with olive oil or butter, followed by a generous amount of salt and pepper. Add garlic and herbs if desired.
Cooking
  1. Preheat the oven to 450°F (232°C) and roast for 15 to 20 minutes to develop a crust.
  2. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches desired doneness.
  3. Use a meat thermometer to check for doneness: pull for rare at 120-125°F, medium rare at 125-130°F, and medium at 135-140°F.
Resting
  1. Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20-30 minutes before carving.
Carving
  1. Use a long sharp knife and slice against the grain for tender slices.

Notes

Serve with light sides like garlic mashed potatoes, roasted vegetables, and a salad. Common sauces include horseradish and au jus. Store leftovers tightly wrapped in the fridge.