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    You are in: Home / Recipes / Kittencal's Perfect Prime Rib Roast Beef Recipe
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    Kittencal's Perfect Prime Rib Roast Beef

    Kittencal's Perfect Prime Rib Roast Beef. Photo by CountryLady

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    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 15 mins

    24 hrs

    1 hrs 15 mins

    Kittencalskitchen's Note:

    NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my Fantastic Never-Fail Pan Yorkshire Pudding this is a must served with prime rib!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 -4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
    • 8 fresh large garlic cloves, sliced in half (or use many as desired)
    • fresh ground black pepper (use lots!)
    • 1/2 teaspoon white salt (can use up to 1 teaspoon salt) or 1/2 teaspoon seasoning salt (can use up to 1 teaspoon salt)
    • 1/2 cup dry white wine
    • 2 cups beef stock (or use a good quality beef broth)

    Directions:

    1. 1
      Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
    2. 2
      Cover roast, and refrigerate overnight.
    3. 3
      The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
    4. 4
      Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
    5. 5
      Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
    6. 6
      Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
    7. 7
      Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
    8. 8
      After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
    9. 9
      *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
    10. 10
      Remove meat to a carving board.
    11. 11
      Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
    12. 12
      While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
    13. 13
      Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
    14. 14
      Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
    15. 15
      Add salt and pepper to taste.
    16. 16
      Slice roast (just before serving!) and drizzle with some of the juice.
    17. 17
      *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
    18. 18
      --------------------------------------------.
    19. 19
      APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
    20. 20
      Rare; cook 12-13 minutes per pound or to 130°F.
    21. 21
      Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
    22. 22
      Since every oven cooks differently cooking times are only approximate.
    23. 23
      SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on November 18, 2010

      55

      I have to admit I was terrified of making a prime rib because it is such an expensive piece of meat and did not want to screw it up but I'm so glad I did because THIS WAS AMAZING! So moist, delicious, and FULL of flavor!!! You never dissapoint, Kittencal!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2010

      I used this recipe for a small rib roast I bought. It was my first roast ever made! I used minced garlic and stuck it into about 7 different holes in the roast. I did not have a shallow roasting pan, so used a regular one. Also did not have a rack to place the roast up on. I added about 1/4 inch of water to the pan. I cooked the roast at 450 first then 350 for about 35 minutes, and the meat temp was at 150F. I was afraid I had over cooked the roast. But I let it sit like instructed and when I cut into it, it was PERFECT! Nice and rare, and tender. Excellent recipe!!! Will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2011

      55

      This is a no fail recipe....turns out perfect everytime! I am not afraid to fix prime rib roast since I now have a perfect recipe! I usually fix this when I want to impress my dinner guests.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (154)

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    Nutritional Facts for Kittencal's Perfect Prime Rib Roast Beef

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 934.8
     
    Calories from Fat 689
    73%
    Total Fat 76.6 g
    117%
    Saturated Fat 31.7 g
    158%
    Cholesterol 192.7 mg
    64%
    Sodium 640.4 mg
    26%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    0%
    Protein 52.3 g
    104%

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