Roasted Bone-In Prime Rib
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Additional Time
30 mins
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Total Time
3 hrs 10 mins
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Servings
10 people
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Calories
1522 kcal
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Course
Main Course
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Cuisine
American
Roasted Bone-In Prime Rib
Description
This recipe features a bone-in prime rib roast weighing approximately 8 to 12 pounds, rubbed with a herb butter paste made from softened butter, fresh rosemary, thyme, parsley, crushed garlic, salt, and black pepper. Bringing the roast to room temperature before cooking ensures consistent heat penetration. Initial roasting at 450°F forms a flavorful crust, then the temperature is lowered to 250°F for slow cooking until the internal temperature reaches 122°F, yielding medium-rare doneness after resting.
The bones face down in the roasting pan to keep the meat moist and facilitate even cooking. Water or beef broth in the pan prevents fat drippings from burning. The final roasted prime rib has a rich, deeply savory crust with herb and garlic notes overlaying the tender and juicy meat inside.
Serve this roast warm, sliced thick or thin, as a centerpiece for special meals or holiday dinners. It pairs well with traditional sides and makes elegant leftovers. The recipe can be scaled for smaller roasts or boneless ribeye roasts with ingredient adjustments. Wrapping the cooked roast in butcher paper and keeping it warm in a cooler allows for flexible serving times without overcooking.
Ingredients
- 10 pound prime rib roast also called ribeye roast or rib roast, bone-in
- 1 cup water or beef broth
- 1 cup butter softened, unsalted
- 2 tablespoons rosemary chopped, fresh
- 2 tablespoons thyme chopped, fresh
- 2 tablespoons Italian parsley chopped, fresh
- 8 cloves garlic crushed
- 2 teaspoons salt sea salt
- 2 teaspoons black pepper ground
Instructions
- Place the beef roast on a cutting board on the countertop for at least one hour (or up to 2 hours) so it can come up to room temperature. This will allow the meat to cook more evenly.
- Preheat the oven to 450°F.
- Pour 1-2 cups of water or beef broth in the bottom of a roasting pan. As the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan.
- In a small bowl, combine the softened butter, rosemary, thyme, parsley, garlic, salt and pepper, until it forms a paste.
- Rub the bottom of the prime rib, under the bones, with a light layer of the herb butter.
- Place the prime rib, bone side down, in the roasting pan, and slather the remaining herb butter over the prime rib.
- Place in the oven for 20 minutes.
- After 20 minutes, turn the temperature on the oven down to 250°F and continue to cook the prime rib for 12-15 minutes per pound of meat, or until the internal temperature reaches 122°F for medium rare. The internal temperature will continue to rise 5-10 degrees as you rest the meat.
- Remove the roast from the oven, cover loosely with foil and let it rest for at least 30 minutes before slicing and serving.
- Slice against the grain into approximately ½ inch slices. You can serve the slices with the bone, or remove the bones before slicing the meat.
Notes
- Adapt ingredients proportionally when using smaller roasts between 4-6 pounds; halve herb butter amounts accordingly.
- Buy prime rib early in the day from butcher counters before ribeye steaks are cut for fresher options.
- Purchase about 1 pound of meat per person accounting for bone weight; cooked servings yield approximately half a pound each.
- For exposed ribs on the roast, request the butcher to french the ribs to remove excess fat.
- If using frozen roast, thaw completely in the refrigerator 2-3 days prior to cooking.
- Use softened butter (not melted) to create a paste that adheres well to the meat.
- If a roasting pan is unavailable, use a wire rack inside a rimmed baking sheet to hold the roast.
- For advance cooking, wrap roast in butcher paper and store in a cooler without ice for up to 4 hours to keep warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 1522 kcal
% Daily Value*
| Calories | 1522kcal | 76% |
| Carbohydrates | 2g | 1% |
| Protein | 62g | 124% |
| Fat | 118g | 182% |
| Saturated Fat | 62g | 310% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 57g | 285% |
| Trans Fat | 1g | 50% |
| Cholesterol | 323mg | 108% |
| Sodium | 671mg | 28% |
| Potassium | 1038mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 0.05g | 0% |
| Vitamin A | 715mg | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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