INCLUDING THE BEST BEEF GRAVY RECIPE

A foolproof way to roast Prime Rib with a few steps and only 3 ingredients for the perfect buttery soft, melt-in-the-mouth, tender juicy beef every single time without fail!

Are you intimidated to roast a Prime Rib because it is an expensive cut of beef?

Follow my step by step method and you’ll be a prime rib hero.

We usually make this type of roast beef during holidays and important events, but let me tell you, this Prime Rib recipe is really easy to make and if you follow the method correctly, I guarantee, you will be the best chef in your house in no time!

BONUS: This pairs exceedingly well with the perfect beef gravy – recipe included below!

My favorite Roast Dinner menu for the Christmas!

Pouring beef gravy on to the beef — Beef Gravy

Roast beef, yorkshire pudding, gravy, caymus wine on the table ready for roast dinner — Roast dinner

How to cook tender and juicy Prime Rib:

Perfect Roast Prime Rib

A perfectly seared, tender and juicy roast prime rib made with just salt, pepper and butter — no fancy techniques needed.

Roasting pan with rack
Meat thermometer

5 lb beef prime rib (bone-in, trimmed and tied)
2-3 tsp kosher salt
1/2 Tbsp black pepper (freshly ground)
2-3 Tbsp Butter or olive oil (butter is best)

Remove the prime rib from the fridge about 2 hours before cooking to let it come to room temperature, then pat it dry with paper towels.
Season generously with kosher salt and black pepper, then rub all over with the butter or olive oil.
Preheat the oven to 450-475°F.
Place the roast bone-side-down on a rack in a roasting pan and set it in the lower third of the oven.
Roast for 20 minutes to start a good sear.
After 20 minutes, turn the oven down to 325°F and continue roasting for 70-90 minutes, checking the internal temperature with a meat thermometer every 15-30 minutes, until it reaches your desired doneness (120-125°F for rare to medium-rare).
Baste the roast halfway through cooking and rotate the pan for even browning.
Once done, remove from the oven, tent loosely with foil, and rest for 30 minutes before carving. Remove the kitchen string, slice, and serve with gravy, potatoes, vegetables, or Yorkshire puddings.

Prime Rib Cooking Time: Roast in a fully pre-heated fan-assisted oven at 450°F for 20 minutes, then reduce heat to 325°F and continue cooking: 10-12 min/lb for rare, 13-14 min/lb for medium rare, 14-15 min/lb for medium, 16-17 min/lb for medium well.

Target Internal Temp: Roast until the meat thermometer reaches 115-120°F for rare, 125-130°F for medium rare, 135-140°F for medium, or 145-150°F for well done. A colder or thicker roast will take more time to cook, and the internal temp will continue to rise 5-10 degrees as it rests, so don’t over-cook it.

Bonus Beef Gravy: Slow-fry sliced onion in olive oil until caramelized (45 min-1 hr), then add crushed garlic. Dissolve 1 tbsp Beef Better Than Bouillon in 1 pint boiling water. Stir a packet of brown gravy mix into the caramelized onions, then add the bouillon mixture and black pepper. Simmer until thickened, then stir in the meat juices from the roasting pan for extra flavor.

Main Course

American

🛒 Shop the Ingredients

2-3 tsp kosher salt
1/2 Tbsp black pepper, freshly ground
2-3 Tbsp Butter or olive oil (butter is best)

NOTE/TIPS:

Prime Rib Cooking Time:

Roast in a fully pre-heated fan-assisted oven at 450˚F (230°C for 20 minutes, then reduce heat immediately to 325˚F/160°C and continue cooking:

10-12 min per pound for rare
13-14 min per pound for medium rare
14-15 min per pound for medium
16-17 min per pound for medium well

Roast until the meat thermometer reaches:

115-120˚F for rare
125-130˚F for medium rare
135-140 for medium
145-150 for welldone

A colder or thicker roast will take more time to cook, the internal temp of the roast will continue to rise 5-10 degrees even when you rest the meat, so don’t over-cook it. You can roast more in the oven if you want it more well done, or even fire up the grill if someone in your party prefers a more done piece.

How to Make The Perfect Beef Gravy:

Ingredients

1-2 Large White onion

2 or 3 Cloves Garlic (1 Tsp minced Garlic)

1 tbsp Olive Oil

1 Tbsp Beef Better Than Bouillon Organic or Premium

1 Packet Any Brown Gravy Mix

¼ Tsp Black Pepper (To Taste)

METHOD:

Slice onions (half rings)
Peel & Crush Garlic + finely chop
Add oil to saucepan on low heat
Add onions to saucepan – Slow fry – stirring occasionally until caramelized/brown (at least 45m-1h), then add the garlic. I normally make a large batch and freeze portions. Note: You can cook the onion only until soft (5-10 minutes) but the result so much better when it’s cooked until caramelized.
Boil Kettle 1 pint – or use vegetable boiling water.
In separate Pyrex measuring jug – Add 1 tablespoon of Beef Better Than Bouillon. Then add 1 pint of boiling water and stir until dissolved.
After onions are browned in saucepan, add in the gravy mix to saucepan and stir until all powder is wet.
Then add in the water and bouillon mix to the saucepan.
Stir and simmer on low / medium heat until thickened.
Ready to serve…… but tastes so much better if you add in the meat juices from roasting. Don’t waste the meat juices!!

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