The Best Homemade Rib Roast Recipe
What You’ll Love About This Recipe
This homemade rib roast recipe is a game-changer for any occasion, delivering juicy, tender meat with minimal effort. Once you try it, you’ll see why it’s a favorite for holidays or special dinners.
- Simple Ingredients: You only need a handful of pantry staples to create this restaurant-worthy dish.
- Perfectly Juicy: The slow-roasting method locks in flavor and guarantees every bite is tender.
- Impressive Yet Easy: It looks fancy, but the steps are straightforward—just season, roast, and enjoy!
Recipe
A rib roast, also known as prime rib, is a classic centerpiece for holiday dinners or special occasions. This recipe guarantees a juicy, flavorful roast with a perfectly crisp crust.
Ingredients:
- 1 (4- to 6-pound) rib roast, bone-in
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions:
- Preheat the oven to 450°F (230°C).
- Pat the rib roast dry with paper towels.
- In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Rub the roast with olive oil, then coat evenly with the spice mixture.
- Place the roast, fat side up, on a rack 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 from the oven, tent with foil, and let rest for 20 minutes before slicing.
Notes:
- For best results, let the roast sit at room temperature for 1–2 hours before cooking.
- Use a meat thermometer for accurate doneness.
Equipment:
- Roasting pan with rack
- Meat thermometer
Time:
- Prep time: 10 minutes
- Cooking time: 1.5–2.5 hours
Cuisine: American
Serving: 6–8 people
Nutrition
This rib roast recipe is packed with rich flavors and essential nutrients. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sodium | 420 mg |
What To Serve With It
When I make a rib roast, I love pairing it with creamy mashed potatoes or roasted vegetables for a hearty side. A full-bodied red wine, like Cabernet Sauvignon, complements the rich flavors perfectly. Let’s explore some tried-and-true ideas to make your meal unforgettable.
Side Dish Ideas
Once you’ve got that juicy rib roast ready to go, you’ll want sides that complement it perfectly. I always start with a colorful vegetable medley—think carrots, broccoli, and bell peppers, tossed in olive oil and roasted until tender. It adds a fresh, vibrant touch to the plate. Next, I can’t skip roasted potatoes. I toss them with garlic, rosemary, and a sprinkle of salt, then bake until crispy on the outside and fluffy inside. They’re a crowd-pleaser every time. These sides balance the richness of the roast, making the meal feel complete and satisfying.
Wine Pairing Suggestions
While a delicious rib roast deserves show-stopping sides, it’s the wine pairing that truly elevates the meal. I love serving bolder reds like Cabernet Sauvignon or Syrah—their rich, deep flavors stand up to the roast’s juicy richness. If you prefer something softer, Pinot Noir or a lighter Merlot works beautifully, letting the meat shine without overpowering it. For white wine lovers, a buttery Chardonnay can surprise you with its creamy match. Just remember, the wine should complement, not compete. Trust me, the right glass turns a great dinner into an unforgettable one. Cheers to that!
