- Compound Butter
- Butter unsalted, room temperature 8 tbsp
- Chili powder 2 tsp
- Cumin ground 1 tsp
- Thyme chopped 1 tbsp
- Rosemary chopped 1 tbsp
- garlic minced 3 cloves
- Salt 1 tsp • 1 kcal
- Pepper 1 tsp
- Prime rib 5 lb
- Prime Rib Roast
- Medium onions 2
- Garlic 5 cloves
- Thyme 4 sprigs
- Rosemary 2 sprigs
- Dry red wine 1 cup
- Beef broth 1 cup
- Cornstarch 1 tbsp • 338 kcal
- Water 2 tbsp
Decadent, show-stopping prime rib roast is the perfect dish to serve for holidays and special occasions. Tender, juicy meat becomes rich and flavorful as it roasts in the oven with aromatic herbs and vegetables.
Serve it with your favorite holiday side dishes, a pat of homemade compound butter and a drizzle of flavorful gravy to complete the dish. Your guests will want to return every year for your holiday celebration after they try a slice of this prime rib roast.
Which ingredients do you need to Make Homemade Prime Rib Roast?
This recipe includes both a perfect rib roast, a garlic-herb compound butter and a gravy.
For the rib roast itself, all you need is a 5-pound prime rib, 2 onions, 5 garlic cloves, fresh thyme and rosemary.
The gravy is made with dry red wine, beef broth and cornstarch to thicken it up.
How to make Prime Rib Roast
In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
With either a spatula or your hands, spread the compound butter mixture over the entire roast.
Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast.
Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F.
Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board.
Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
Slice and serve with gravy over mashed potatoes.
What Temperature Should I Cook Prime Rib Roast At?
You’ll start cooking this roast at 450°F. After 15 minutes, you can reduce the oven temperature to 325°F.
The higher initial temperature helps to sear the top and caramelize the outside of the roast for a beautiful presentation. While the lower temperature ensures that your roast cooks all the way through without burning.
How long should it be cooked?
Cook your roast for 15 minutes initially, then another 15 minutes per pound of prime rib at 325°F. You can remove the roasts when a meat thermometer reads 120°F.
What to Serve on the Side with Prime Rib?
This meaty, tender entrée is an ideal holiday centerpiece. In terms of side dishes to pair with your homemade prime rib roast, think along the lines of holiday eating.
Serve up creamy mashed potatoes or yams, roasted root vegetables like carrots, onions and parsnips. Or balance out the dark, meaty flavors with something bright, fresh and green like blanched green beans, roasted asparagus or a green, leafy salad.
Don’t forget the carbs! You and your guests will need bread to mop up the delicious juices from your prime rib.
This recipe includes instructions to make creamy and flavorful gravy to drizzle over your prime rib roast as well.
- Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.
- Preheat your oven to 450 F degrees for at least 30 minutes, while the prime rib comes to room temperature.
- In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
- With either a spatula or your hands, spread the compound butter mixture over the entire roast.
- Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don’t have a large enough skillet, use a roasting pan.
- Place the roast over the onions in the skillet.
- Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until a meat thermometer reads 120°F in the thickest part of the roast. Estimate about 15 minutes of cooking time per pound of prime rib.
- Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
- Slice and serve with gravy over mashed potatoes.
- While the roast is resting, place the skillet with the onions, garlic and herbs over medium high heat.
- Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
- Mix the 1 tbsp of cornstarch with 2 tbsp of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy.
- Strain into a bowl, then pour it into a gravy boat.