The Best Homemade Prime Rib Roast Recipe
What You’ll Love About This Recipe
This prime rib roast recipe is perfect for special occasions, delivering juicy, flavorful meat with minimal effort. You’ll love how simple it is to make something so impressive.
Tender and juicy every time—the slow-roasting method locks in moisture for melt-in-your-mouth results.
Easy to prepare—just season, roast, and let the oven do the work while you relax.
Crowd-pleasing flavor—rich, savory, and perfectly seasoned, it’s a dish everyone will rave about.
Recipe
Prime rib roast is a classic holiday centerpiece known for its rich flavor and tender texture. This recipe guarantees a perfectly cooked roast with a crispy, flavorful crust.
Ingredients:
1 (4 to 6-pound) bone-in prime rib roast
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 tablespoons olive oil
Instructions:
- Preheat the oven to 450°F (230°C).
- Pat the prime rib roast dry with paper towels.
- In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Rub the roast evenly with olive oil, then generously coat it with the spice mixture.
- Place the roast bone-side down in a roasting pan.
- Roast for 15 minutes, then reduce the oven temperature to 325°F (165°C).
- Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 15 minutes per pound.
- Remove the roast from the oven, tent it with foil, and let it rest for 20 to 30 minutes before carving.
Notes:
For best results, allow the roast to sit at room temperature for 1 to 2 hours before cooking.
Equipment:
Roasting pan, meat thermometer, aluminum foil
Time:
Prep time: 15 minutes
Cooking time: 2 to 3 hours (depending on size)
Cuisine:
American
Serving:
6 to 8 servings
Nutrition
Nutritional information for prime rib roast can vary based on the cut, cooking method, and portion size. Below is an approximate breakdown of key nutrients per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 330 kcal |
| Protein | 28 g |
| Fat | 24 g |
| Saturated Fat | 10 g |
| Cholesterol | 90 mg |
| Sodium | 75 mg |
| Iron | 2.5 mg |
What To Serve With It
When I make a prime rib roast, I always pair it with classic side dishes like creamy mashed potatoes or roasted veggies. A good wine can really make the meal special, so I recommend a rich red like Cabernet Sauvignon. It’s all about balancing flavors and making the meal feel complete.
Classic Side Dishes
While a prime rib roast steals the show, it’s the classic side dishes that make the meal feel complete. I always lean on *seasonal vegetables* like roasted carrots, Brussels sprouts, or asparagus—they add color and balance. My go-to comfort food is *creamy mashed potatoes*; they’re rich, smooth, and perfect for soaking up those savory juices. I also love adding a pop of freshness with a crisp salad or tangy coleslaw. These sides don’t just complement the roast—they elevate the whole experience, turning a simple dinner into a feast that feels special. Trust me, you can’t go wrong.
Wine Pairings
Harmony on the plate reaches its peak when the right wine meets a perfectly cooked prime rib roast. I love pairing it with a bold Cabernet Sauvignon or a smooth Pinot Noir—their rich flavors balance the roast’s juiciness. If you’ve got a special bottle, try decanting techniques to let it breathe, enhancing every sip. Ever been on vineyard tours? They’re a fun way to discover new favorites. For something lighter, a Chardonnay works, especially if you’re serving creamy sides. Remember, the best wine is one you enjoy, so don’t stress—just pour, savor, and let the meal shine.
