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Kittencal's Perfect Prime Rib Roast Beef

By Kittencalskitchen on January 25, 2004

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Photo by CountryLady

147 Reviews
  • timer
  • Prep Time: 24 hrs
  • Total Time: 25 hrs 15 mins
  • Servings: 6
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Photo by CountryLady

About This Recipe

"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!"

Ingredients

    • 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. 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. Cover roast, and refrigerate overnight.
  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. Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
  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. 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. Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
  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. *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. Remove meat to a carving board.
  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. While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
  13. Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
  14. Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
  15. Add salt and pepper to taste.
  16. Slice roast (just before serving!) and drizzle with some of the juice.
  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. --------------------------------------------.
  19. APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
  20. Rare; cook 12-13 minutes per pound or to 130°F.
  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. Since every oven cooks differently cooking times are only approximate.
  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.
Page 2 of 2 Kittencal's Perfect Prime Rib Roast Beef (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (248 g)

Servings Per Recipe: 6

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

Reviews

  • "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."

    By missgaga on December 20, 2010 | 1174135

  • "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!!!!"

    By cieradanielle on November 18, 2010 | 1164814

  • "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."

    By Chef #797922 on April 25, 2011 | 1213004

  • "This made for a perfect Christmas Day Dinner for my Daughter and myself, Kitten !! This was perfection on a plate. Oh so tender and juicy with such a delicious flavor. The roast had a perfect amount of fat that I loved. I was very generous with the garlic cloves, I am sure I used all 8 or perhaps 10. When I opened my fridge in the morning after it being in there overnight all I smelled was garlic, maybe I should of put it in a ziplock bag in the fridge. I was so impressed on how easy it was to prepare and cook. Although I realize now I need to buy a new meat thermometer.. I think it was off a little bit, but it still worked out great. The au jus was such a wonderful addition to this dish, which my DD loved over her mashed potatoes. Thanks so much for recommending this recipe Kitten, it was the best ... A definite keeper that I will make again soon.."

    By FrenchBunny on January 06, 2011 | 1179459

  • "This turned out awesome............Can I come live at your house?"

    By josie.posteher_11232405 on October 21, 2010 | 1156494

  • "This is an excellent recipe for Prime Rib Recipe.. The flavours are amazing. I have made it a few times now and I always get rave reviews. I will continue to follow your recipe. I have to say that the salt an pepper seasoning is the best way to go. I have family who smother their prime rib with BBQ sauce though it is good the flavour of the meat is a little lost in the overpowering taste of the sauce. Thank you for another excellent recipe"

    By Abby, Sarah & Eli's Mom on August 09, 2010 | 1137841

  • "This is a fabulous yet fairly simple recipe. This was my first time cooking a ribeye roast. I used a meat thermometer and took it out when it read 130, but it kept cooking more than I wanted it to and was more done than I would have liked. That may be my thermometer, I need to test it, or take it out sooner next time. But the meat was tender and tasty and impressive, and the very middle of the roast was pink and perfect."

    By jaynine on April 07, 2010 | 1080427

  • "Excellent recipe. I have made this many times, and it has come out perfect each time. I love your recipes Kittencal."

    By Prairie girl in Canada on February 28, 2010 | 1061052

  • "I actually couldn't bring myself to eat this because the meat was so rare and fatty... but everyone else said it was a perfect roast. So I'm passing on their five-star reviews to you! I will say, however, that the au jus was awesome and tasted great with the Yorkshire puddings I made :)"

    By rpgaymer on December 28, 2012 | 1355929

  • "Awesome"

    By newtocookingm&m on December 02, 2012 | 1350974

  • "Kittencal has done it again. Made this the other night and it was WONDERFUL. Easy and so flavorful. I followed your directions to the T. Perfect. Thank you. You need to make a cookbook. Put me on the list for first in line."

    By Alayane on November 16, 2012 | 1347709

  • "The title says it all. It really was perfect. This turned out so juicy and tender. Thankyou for posting such and easy mouthwatering recipe."

    By Cilantro in Canada on February 06, 2012 | 1285375

  • "I made this using a 2lb Fillet Roast, boneless. It was moist, flavorful, and the accompanying au-jus was excellent. This recipe can be used on several different roast cuts. I followed the instructions of cooking at 450, then reducing the temp down. The only thing I did different was seared the meat earlier in the day and it sat in the fridge until I took out and left on counter for an hour. Kittencal, thanks for sharing this great recipe."

    By Emma's Mom on December 29, 2011 | 1275020

  • "This recipe is spot on. I made this 13lb monster roast for Christmas 2011 and it was perfect. Relatives in the restaurant business acknowledged that this recipe incorporates all the best practices of the professional chefs."

    By Chef #195375 on December 27, 2011 | 1274742

  • "I've never Eaten primerib before but I can't imagine anything better. My suggestion make as many garlic pockets as possible. As always kittencal never fails! Thank you for sharing."

    By TakeHomeChef on December 27, 2011 | 1274732

  • "I made this recipe yesterday for Christmas Dinner, and it was the best Prime Rib we have ever had - thank you for an easy and amazing recipte!"

    By GracieAnne7 on December 26, 2011 | 1275677

  • "Thank you Kittencal for another awesome recipe! My brother usually makes the prime rib dinner on Christmas eve, but this year he was unable to and the responsibility fell into my hands! (my first time- and he was out of town! So no help from him!) He is an excellent cook, so I was quite nervous!! I hate to say it but...... I think mine (well, your recipe, my oven ;) ) turned out better then his!! I followed the recipe almost exactly. I cooked it to 134 degrees for a bone in (with the thermometer not hitting bone, and in the perfect center) and it was PERFECT in the center- a touch over done on the ends (for my taste). Next time I will pull it at 130. The only variation I made was that I added 2 quartered onions and a clove of garlic to the bottom of the roasting pan before cooking. They got a bit chared on the first part of the cooking time- next time I will add them after the first 20 mins. And I used red wine instead of white- only because it is what my mom said my brother does and I had some opened already :). Thanks again.... YUMMMM"

    By kda949 on December 25, 2011 | 1275573

  • "I ment to put 5 stars on previous review. Please make sure they are there!"

    By Chef #1343500 on December 20, 2011 | 1273493

  • "Another Amazing recipe! It is foolproof and so delicious!"

    By hmay311 on July 11, 2011 | 1233983

  • "Again Kittencal, another wonderful base recipe! There were a couple of changes that were necessary for my family. 1) I dry aged the roast myself for 3 days; 2) cut down the garlic by about 1/2 (a couple of my family members are not fond of garlic) 3) cooked only until thermometer read 127 degrees (carry over got it to medium on the ends of the roast but the center was a perfect medium rare) and 4) made gravy rather than au jus to pair with the Yorkshire pudding I served. Wonderful "crust" on the outside could not have been better. YUMMMM!!!"

    By NewNerdMom on January 04, 2011 | 1179076
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