Prime Rib Recipe

A slice of prime rib on a plate with mashed potatoes, green beans and horseradish.

5 from 4 votes

Look no further for the perfect Prime Rib Roast recipe! Follow my simple, step-by-step method to make a showstopping holiday centerpiece that delivers restaurant-quality results. It’s easier than it looks and guaranteed to impress your family and friends.

Prep Time15

Total Time3 35

Course: Dinner, Main Course

Cuisine: American

Keyword: prime rib, roast

Servings: to 12 servings

Calories: 1287kcal

Author: Tara Teaspoon

Ingredients

Roast

1 (9-pound) beef rib roast 4 ribs, meat cut from bone, meat and bone tied together with kitchen twine
2 tablespoons kosher salt
¼ cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon whole pink peppercorns coarsely crushed, plus more for garnish
2 medium carrots peeled and cut into small pieces
1 small onion cut into large dice
1 rib celery cut into small pieces
1 cup beef broth

Creamed horseradish

⅓ cup heavy cream
⅓ cup prepared horseradish

Pan sauce

¼ cup cognac or beef broth, optional
2 cups beef broth
1 tablespoon cornstarch

Instructions

Prepare roast

Prep roast as noted by cutting the rib/bone portion from the meat in one piece, and then tying it back together with kitchen twine. [see article above for instruction photos]. You can also have the butcher do this for you.
Rub roast all over with the kosher salt. Wrap the roast separately in plastic wrap, or place on a wire rack in a roasting pan and wrap entire pan. Refrigerate roast overnight if desired for timing, or let roast stand at room temperature for 2 to 3 hours before roasting to come closer to room temperature.
Heat oven to 450ºF (232ºC) and place rack in the lower third of the oven. If not already done, place roast on a wire rack or roasting rack in a roasting pan.
Combine mustard and garlic; evenly spread over top and sides of roast and sprinkle with cracked pink peppercorns.
Add carrots, onion, and celery to the bottom of a roasting pan. Roast 20 minutes, then reduce temperature to 325ºF (111ºC).
Open oven and pour 1 cup beef broth into the bottom of the pan to prevent scorching, then tent roast with foil loosely, or cover darkened parts with foil as needed. Roast at 325ºF until an instant read thermometer inserted in center by 2 inches (without touching bone) registers 115ºF* (46ºC), about 2 ½ hours.
Transfer roast to a cutting board, tent with foil and let stand 15 to 20 minutes before carving. The internal temperature will rise 10 to 15ºF (5 to 8ºC). Set roasting pan with veggies and juices to the side.

Make creamed horseradish 1 hour ahead

About 1 hour before serving, whisk cream until thickened to soft peaks, 1 to 2 minutes. Gently fold in horseradish and a pinch of kosher salt; season with black pepper. Chill 30 minutes or up to 1 hour before serving.

Make pan sauce and serve roast

For pan sauce, place roasting pan over stove burner(s) on medium heat. Add cognac if using, and stir to deglaze the pan. Add the beef broth and bring to a simmer scraping up any browned bits with a spoon.
Whisk cornstarch with a few tablespoons cold water and whisk into the simmering broth. After about a minute, when the sauce has thickened, strain through a fine sieve into a serving bowl. Discard strained veggies and solids.
Cut twine from roast, remove bone, and transfer meat to a serving platter or board; garnish with extra pink peppercorns, if desired. Slice on demand and serve creamed horseradish and pan sauce on the side.

Notes

*The pull temperature for a rare/medium-rare roast is 115ºF (46ºC). The temperature will rise to at least 125ºF (52ºC). However, with a roast this large, the carry-over cooking tends to be higher and will typically rise to 130ºF (54.5ºC). This is the perfect temperature for a medium-rare roast.

Nutrition