Killer Prime Rib Roast Recipe: The Secret is Out!

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Okay, flavor adventurers, gather ’round! I’m about to let you in on a secret – my killer prime rib roast recipe. Not just any prime rib roast recipe, but the one that makes people weak in the knees. The one that has my friends begging for leftovers. The one that earned me a standing ovation at Thanksgiving last year. Seriously, this prime rib roast recipe is that good.

I’ve been tinkering with this prime rib roast recipe for years. It started with a slightly dry, kinda bland attempt and ended with a masterpiece of juicy, savory goodness. The key? Don’t be afraid to go BIG with flavor. We’re not whispering spices here, we’re SHOUTING them!

This prime rib roast recipe is pure Cuba Queen – bold, unapologetic, and guaranteed to bring the party to your plate. Get ready to ditch those boring dinners and embrace a prime rib roast recipe that’s worthy of a celebration. I’m practically vibrating with excitement to share this prime rib roast recipe with you!

INGREDIENTS You Need for This:

This prime rib roast recipe ingredient list is SHORT but mighty! We’re focusing on quality and flavor impact, not a mile-long list that intimidates you before you even start.

Prime rib roast recipe ingredients: bone-in rib roast, sea salt, black pepper, garlic powder, onion powder, rosemary, thyme, and olive oil
  • 4-5 lb Standing Rib Roast (Bone-In): The star of our show! Aim for good marbling – that’s where the flavor lives. You can source this at your local butcher shop.
  • 3 tbsp Coarse Sea Salt: Don’t skimp on the salt! It’s crucial for that amazing crust. The secret to epic prime rib roast recipe is using coarse sea salt instead of table salt!
  • 2 tbsp Freshly Cracked Black Pepper: Freshly cracked is key here, flavor adventurers. It makes ALL the difference.
  • 2 tbsp Garlic Powder: I know, I know, fresh garlic is usually my jam, but for this prime rib roast recipe, the garlic powder creates a beautiful, even crust.
  • 1 tbsp Onion Powder: Adds a touch of sweetness and rounds out the savory flavors.
  • 1 tbsp Dried Rosemary: This herb is EVERYTHING in this prime rib roast recipe. It infuses the meat with an earthy, aromatic flavor that is divine.
  • 1 tbsp Dried Thyme: Thyme complements the rosemary perfectly, adding another layer of herbaceous complexity.

Here’s the prime rib roast recipe game-changer that will blow your mind. Grab your favorite high-quality olive oil. This is the perfect ingredient to drizzle over the roast after seasoning to help it adhere properly. Splurge on this one prime rib roast recipe ingredient – trust me!

STEP-BY-STEP INSTRUCTIONS:

Alright, let’s get down to business. This prime rib roast recipe might seem intimidating, but trust me, it’s way easier than you think. I’m here to guide you every step of the way.

  1. Prep the Roast (24-48 hours ahead): Pat your standing rib roast completely dry with paper towels. This is crucial for getting that killer crust. Don’t be shy, really get it dry! Then, place it on a wire rack set inside a baking sheet. This allows for even air circulation.
  2. Spice it Up: In a small bowl, combine the sea salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Mix well. This is your flavor bomb! Generously rub the spice mixture all over the prime rib roast recipe, making sure to get every nook and cranny. Now, wrap it loosely in plastic wrap and refrigerate for 24-48 hours. This dry brining process is what will give you a juicy, flavorful oven roasted prime rib.
  3. Bring to Room Temperature (3-4 hours before cooking): This is non-negotiable! Remove the prime rib roast recipe from the refrigerator and let it sit at room temperature for at least 3-4 hours. This ensures even cooking. Don’t stress – your prime rib roast recipe is going to be incredible!
  4. Preheat Oven (450°F): Crank up the heat! A high initial temperature is key to searing the outside and locking in those juices for your ribeye roast recipe. This is where most people mess up their prime rib roast recipe – but not you!
  5. Sear the Roast: Place the prime rib roast recipe (still on the wire rack) in the preheated oven. Roast for 15 minutes, then reduce the oven temperature to 325°F.
  6. Roast to Perfection: Now, the real magic happens. Continue roasting until your prime rib roast recipe reaches your desired internal temperature (use a meat thermometer!).
    • For Rare: 120-125°F
    • For Medium-Rare: 130-135°F
    • For Medium: 140-145°F
    Pro tip for prime rib roast recipe perfection: I always aim for medium-rare, as the roast will continue to cook slightly as it rests. In my kitchen, this prime rib roast recipe takes exactly 14-16 minutes per pound at 325°F.
  7. Rest, Rest, Rest (30 minutes): Remove the prime rib roast recipe from the oven and tent it loosely with foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. This is where your prime rib roast recipe transforms into pure magic!
  8. Carve and Serve: After resting, carve the prime rib roast recipe against the grain into 1/2-inch thick slices. Serve immediately and prepare for the flavor fireworks! While your prime rib roast recipe is working its magic, grab your camera – this is Instagram gold!

PRESENTATION:

Presentation is EVERYTHING when it comes to this prime rib roast recipe. You’ve put in the work, now it’s time to make it shine!

For maximum impact, serve this prime rib roast recipe on a large platter, surrounded by your favorite sides. Think creamy mashed potatoes, roasted vegetables, or a vibrant salad. I like to add a sprig of fresh rosemary for an extra touch of elegance. People absolutely lose their minds when I serve this prime rib roast recipe at Christmas Dinner.

This prime rib roast recipe absolutely slays at dinner parties! Serve it with a bold red wine, like a Cabernet Sauvignon or a Merlot. The rich flavors of the wine will complement the savory flavors of the roast perfectly.

Don’t let those leftovers go to waste! Slice the remaining prime rib roast recipe thinly and use it for sandwiches, salads, or even tacos! Talk about flavor elevation! This easy prime rib recipe also shines when transformed into a hearty beef stew.

For a seasonal variation, try adding a touch of cinnamon or nutmeg to the spice rub during the holidays. It adds a warm, festive touch to this already incredible prime rib roast recipe. This oven roasted prime rib pairs incredibly well with roasted butternut squash!

FAQs:

Got questions? I’ve got answers! Here are some of the most common questions I get about this prime rib roast recipe, straight from my own flavor adventures and from my amazing community.

Q: Can I make this prime rib roast recipe spicier?
A: Absolutely! Add a pinch of cayenne pepper or red pepper flakes to the spice rub for an extra kick. I once added a smoked paprika and it tasted divine!
Q: What if I don’t have rosemary or thyme for my prime rib roast recipe?
A: While rosemary and thyme are my go-to herbs for this prime rib roast recipe, you can substitute them with other dried herbs like oregano or marjoram. Just use equal amounts.
Q: How do I know when my prime rib roast recipe is perfectly done?
A: A meat thermometer is your best friend! Insert it into the thickest part of the roast, avoiding the bone. Refer to the temperature guide in the instructions for your desired level of doneness.
Q: Can I use a smaller or larger prime rib roast recipe?
A: Yes, but you’ll need to adjust the cooking time accordingly. Use the 14-16 minutes per pound guideline as a starting point. Always use a meat thermometer to ensure accuracy. I once made a 10 pound prime rib using this prime rib roast recipe and it was a hit!
Q: What if my prime rib roast recipe is browning too quickly?
A: If the top of your standing rib roast is browning too quickly, tent it loosely with foil to prevent burning.
Q: Can I use this prime rib roast recipe on a grill?
A: While this prime rib roast recipe is designed for the oven, you can adapt it for the grill. Sear the roast over high heat, then move it to a cooler part of the grill and cook until it reaches your desired internal temperature. Looking for inspiration? Check out this How to Cook Standing Rib Roast – Grill Momma recipe!
Q: How far in advance can I prep the prime rib roast recipe?
A: You can prep the prime rib roast recipe up to 48 hours in advance. The dry brining process actually helps to tenderize the meat and enhance the flavor.

CONCLUSION:

This prime rib roast recipe is more than just a meal; it’s an experience. It’s about bringing people together, creating memories, and celebrating the simple joys of life. That’s what Cuba Queen is all about. This prime rib roast recipe reminds me of another flavor explosion, spiced shrimp with roasted honeynut squash, it makes people cheer!

Perfectly cooked prime rib roast on a platter with rosemary garnish

My Prime Rib Roast Recipe Power Tips:

  • Dry Brine is Key: Don’t skip the dry brining process! It’s essential for a juicy and flavorful roast.
  • Room Temperature is Non-Negotiable: Letting the roast come to room temperature ensures even cooking.
  • Rest Before Carving: Resist the urge to carve immediately! Resting allows the juices to redistribute, resulting in a more tender roast.

Some of my favorite prime rib roast recipe variations include adding a coffee rub for a smoky, earthy flavor, or a horseradish crust for a zesty kick. I once tried a maple-mustard glaze, and it was surprisingly delicious! For more bold flavor adventures, check out Brown Sugar Roasted Butternut Squash.

Honestly, the classic version of this prime rib roast recipe always gets the biggest reactions. There’s just something about the simplicity of the flavors that allows the quality of the meat to shine through.

I’m confident that you can make this prime rib roast recipe your own signature dish. Don’t be afraid to experiment with different flavors and techniques to create something truly unique. Remember, cooking should be fun! If this recipe rocks your world, you NEED to try Bone-In Standing Ribeye Roast Recipe – Chef Billy Parisi.

Go forth, flavor adventurers, and create some delicious memories! I can’t wait to see your prime rib roast recipe creations! Share your results with me on social media – I want to see those perfectly cooked roasts! And remember, for more delicious squash recipes, visit Roasted Honeynut Squash.

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prime rib roast recipe

Print Recipe

This classic prime rib roast is seasoned to perfection and slow-roasted for a tender and juicy centerpiece. Perfect for special occasions and holiday gatherings.

  • Author: Quinn
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 105 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Ingredients

Scale
  • 1 (4-5 pound) boneless prime rib roast
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup beef broth

Instructions

  1. Preheat oven to 450°F (232°C).
  2. Pat the prime rib roast dry with paper towels.
  3. In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary.
  4. Rub the seasoning mixture all over the prime rib roast.
  5. Place the roast in a roasting pan, preferably with a rack.
  6. Roast for 15 minutes at 450°F (232°C).
  7. Reduce oven temperature to 325°F (163°C) and continue roasting for approximately 13-15 minutes per pound for medium-rare, or until desired doneness is reached. Use a meat thermometer to ensure accurate temperature.
  8. Once the roast reaches 5-10 degrees below your desired final temperature, remove it from the oven and tent it loosely with foil.
  9. Let the roast rest for at least 20 minutes before carving. The internal temperature will continue to rise during resting.
  10. Carve the prime rib roast against the grain and serve.
  11. Deglaze the pan with beef broth to make Au Jus, if desired.

Notes

Serve with horseradish sauce, roasted vegetables, and mashed potatoes for a complete and memorable meal.

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