Recipe
Kellen's Prime Rib
Nov 8, 2025
Serves 6–8 people
Ingredients
For the roast
1 whole prime rib roast (bone-in, about 5–7 lbs / 2.5–3.5 kg)
5 tbsp olive oil or melted butter
2 tbsp kosher salt
1 tbsp black pepper, freshly ground
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
6 cloves garlic, minced
Carrots, celery and onion for under the roast for the au jus
Instructions
1. Prep the beef
Remove the prime rib from the fridge at least 2 hours before cooking (to reach room temperature).
Pat dry thoroughly with paper towels.
Rub the roast all over with olive oil or butter.
Mix salt, pepper, garlic, rosemary, and thyme together, then rub this seasoning mixture evenly over the roast. Other rubs available 4 Rivers Brisket Seasoning or Lawry's Seasoned Pepper and Morton's Kosher Salt.
2. Preheat oven
Preheat your oven to 475°F (245°C).
Place the roast bone-side down on the vegetables
3. Roast (reverse-sear method for perfect doneness)
Roast at 475°F (245°C) for 15–20 minutes — this forms a flavorful crust.
Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches:
120°F (49°C) for rare
130°F (54°C) for medium-rare
140°F (60°C) for medium
This usually takes 15–20 minutes per pound, depending on your oven.(Use a meat thermometer — accuracy matters!)
4. Rest
Remove from oven, transfer to a cutting board, and cover loosely with foil.
Let it rest for 20–30 minutes — the temperature will rise another 5–10°F as it rests.
This step is crucial for juicy meat!
5. Slice & Serve
Slice between the bones for thick, steak-like cuts.
Serve with au jus (made from pan drippings + beef broth + a splash of wine if desired) or horseradish cream sauce.
Kellen's Tips
Always use a meat thermometer for perfect results.
For extra flavor, dry-brine the roast overnight (salt it and leave uncovered in the fridge).
Let the roast rest before and after cooking for maximum tenderness.
A bone-in roast adds flavor and helps insulate the meat for even cooking.
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