A Holiday Feast: Prime Rib Roast with Pan Gravy

Key Takeaways:

Key Takeaways:
Flavorful Herb Rub: A blend of fresh rosemary, thyme, oregano, marjoram, sage, garlic, and shallots creates a savory crust that enhances the prime rib and pairs perfectly with seasoned fingerling potatoes.
Cooking Technique: Start at a high temperature (450°F) for 30 minutes, then reduce to 325°F for the remainder of the roasting time. Internal temperature determines doneness, not cooking time alone.
Prime Rib Serving Size: Estimate about one rib per three people when planning portions, ensuring enough for everyone.
Prepping the Roast: Let the roast warm to room temperature for 2 hours before cooking. Coat with half the herb rub an hour before roasting.
Potatoes with a Savory Twist: Cook fingerling potatoes with onions under the roast for crispy, flavor-infused sides that capture the drippings.
Resting and Temperature Rise: After cooking, tent the roast with foil and let it rest for 20–30 minutes. During this time, the internal temperature will rise about 10°F, ensuring a perfect medium-rare finish.

Overview

This Prime Rib Roast recipe is the ultimate holiday centerpiece, featuring a savory herb rub of rosemary, thyme, oregano, marjoram, sage, shallots, and garlic that creates a flavorful crust while keeping the meat juicy and tender. Roasted alongside fingerling potatoes and onions that soak up the rich pan drippings, this dish is elevated with a simple, delicious pan gravy for a meal that’s fit for a king. Perfect for Christmas, Easter, or any special occasion, this step-by-step guide covers everything from choosing the right size roast, prepping with or without the bones, seasoning, and cooking times to achieve the ideal medium-rare doneness. Whether you’re a seasoned cook or trying prime rib for the first time, this recipe ensures a show-stopping roast every time.

Prime Rib Roast – A simple, savory rub of fresh herbs, shallots, and garlic form a flavor infusing crust on this Prime Rib Roast. Fingerling potatoes are seasoned with the same savory rub. Complete with pan gravy for a holiday meal fit for a king. Serve with my Herb Roasted Butternut Squash.

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How Much Meat Should I Buy?

If I ask a butcher this question, the answer is 2 people per rib. A full roast is 7 ribs. Based on this response, that is 14 people. This is a lot of meat. When I make a prime rib roast, I estimate 3 people per rib.
Some cooks prefer to remove some of the fatty layer that is on top of the roast. The fat adds flavor and moisture to the meat as it roasts. Therefore, I leave it on.

Prepping The Roast.

Should I cut away the bones from the roast? I don’t cut away the bones before cooking the roast. Farmer Fred is an expert roast carver and has no problem carving the roast with the bone attached. However, if you are new to roasting a prime rib, I recommend you ask the butcher to cut the bones away from the roast. Tie them back onto the roast before roasting, as the bones make a natural roasting rack. Once the roast is done, untie the bones and remove them prior to cutting the roast.

Make The Seasoning Rub:

The soul of this rub is fresh herbs. Equal amounts of fresh Rosemary, thyme, oregano, marjoram, and sage. 2 tablespoons of each is perfect for a 4lb roast with 2 lbs of fingerling potatoes. Put the herbs in a food processor, add a shallot, 4 cloves of garlic, and 2 tbsp. of olive oil. Pulse until the nicely combined. You don’t want a smooth paste.

Seasoning And Cooking The Roast

Warm the roast to room temperature by removing it from the refrigerator 2 hours prior to roasting.

Coat the prime rib roast with about half of the rub and let it marinate for an hour. Use the other half to coat the fingerling or baby potatoes. If you use larger potatoes, cut them into pieces the size of a fingerling potato.

I love to cook the potatoes and onions in the pan with the roast. The roast drips all the savory flavors and fat onto the potatoes. Oh so yum!! The potatoes get brown, crispy, and are loaded with flavor. Place the roast bone side down in the roasting pan or on a rack with the potatoes and onions under the roast.

Cook the roast uncovered, at 450-degrees for 30 minutes. Then, turn the oven down to 325 degrees and roast for another one to 1 and 1/2 hours. 8-10 minutes a pound for rare, 11 – 13 minutes a pound for medium rare. A medium rare roast has an internal temperature of 130-135 degrees.

How Do I Determine The Internal Temperature?

Use an instant read thermometer to check the internal temperature. Insert the temperature probe into the center of the thickest portion of the roast. If you hit something solid, you are up against a rib. Pull the probe back about two inches before reading the temperature.

Remove the roast from the oven when the internal temperature reaches 120 – 130 degrees. Tent the roast with foil and let it rest for 20 to 30 minutes before slicing. The temperature of the roast will rise about 10-degrees during the rest period, making it a perfectly roasted medium-rare prime rib roast. Roast for 11 -12 minutes per pound for a rare roast and 13 – 15 minutes per pound for a medium-rare roast. A 10-pound roast should take about 2 hours to cook. Check the temperature one hour after turning the oven down. If the roast is roasting too quickly, reduce the temperature to 200-degrees F.

For your reference: Rare prime rib roast has an internal temperature of 120 – 125-degrees, Medium-rare is 130 – 135-degrees, and well done is 140 – 145-degrees.

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FAQ for Prime Rib Roast

How Long do you Cook Prime Rib Roast For?

Cooking a prime rib roast to perfection requires careful attention to time and temperature. The recommended cooking time for a prime rib roast depends on its size and desired level of doneness. As a general rule, you should cook a prime rib roast for about 15-20 minutes per pound at a temperature of 325 degrees Fahrenheit. This will result in a medium-rare roast, which is the most popular level of doneness for prime rib. However, if you prefer your roast to be more well-done, you can increase the cooking time by 5-10 minutes per pound. It’s important to use a meat thermometer to ensure that the internal temperature reaches 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium. By following these guidelines, you can achieve a perfectly cooked prime rib roast that is juicy, tender, and full of flavor.

What is the Secret of Cooking a Prime Rib Roast?

One of the most important steps is to properly season the roast. Generously coating the meat with a blend of salt, pepper, garlic powder, and herbs will enhance the flavor and create a tasty crust. Additionally, it is crucial to let the roast come to room temperature before cooking. This allows for more even cooking and ensures that the meat stays tender and juicy. Lastly, using a meat thermometer is essential for achieving the desired level of doneness. This will help prevent overcooking and ensure a perfectly cooked prime rib roast every time.

Do you Cut a Prime Rib Roast before Cooking?

When it comes to preparing a prime rib roast, there is often a debate on whether to cut the roast before cooking or to leave it intact. Some chefs argue that cutting the roast before cooking allows for more even cooking and faster cooking times. By slicing the roast into individual steaks, each piece can be cooked to the desired doneness. However, others believe that keeping the roast intact during cooking helps to preserve the juices and flavors, resulting in a more tender and flavorful final product. Ultimately, it is up to the cook to decide whether to cut the prime rib roast before cooking or keep it whole.

Is a Prime Rib the Same as a Rib Eye?

While prime rib and rib eye are both cuts of beef that come from the rib section of the cow, they are not the same. Prime rib refers to a whole roast that includes several ribs, typically from the sixth to the twelfth rib. It is a popular choice for special occasions and is known for its tenderness and juiciness. On the other hand, rib eye is a steak cut from the same section of the cow, but it is boneless and has the rib bone removed. It is highly regarded for its marbling and bold flavor. So while they share some similarities, prime rib and rib eye are distinct cuts with their own unique characteristics.

Do you put water in the bottom of a roasting pan for prime rib?

There is some debate about whether or not to put water in the bottom of the roasting pan. Some chefs argue that adding water can help create a moist cooking environment and prevent the meat from drying out. However, others believe that the water can dilute the natural juices of the meat and affect its flavor and texture. Ultimately, the decision to use water in the roasting pan is a matter of personal preference. It is important to consider the desired outcome and experiment with different methods to find what works best for you.

Do you cook prime rib covered or uncovered?

The question of whether to cook it covered or uncovered is a common one. Some chefs prefer to cook prime rib covered to help retain moisture and ensure even cooking. Covering the prime rib with foil or a lid can help create a moist cooking environment, resulting in a juicy and tender roast. On the other hand, cooking prime rib uncovered can help create a crispy and browned crust on the outside while allowing the inside to cook to the desired level of doneness. Ultimately, it is up to the individual chef to decide whether to cook prime rib covered or uncovered based on their desired outcome and cooking technique.

What Are The Perfect Sides for Prime Rib?

Choosing the perfect sides is crucial to creating a well-rounded and satisfying meal. While the prime rib itself is the star of the show, the sides play an important supporting role in enhancing the flavors and textures of the main dish. Classic options like mashed potatoes and roasted vegetables are always a safe bet. The creamy and buttery mashed potatoes complement the rich and juicy prime rib, while the roasted vegetables add a touch of freshness and crunch. Additionally, a side of horseradish sauce can provide a tangy and zesty kick that pairs perfectly with the savory flavors of prime rib. Another popular choice is a side of au jus, which is a flavorful beef gravy that can be poured over the prime rib for added juiciness and depth of flavor. Ultimately, the perfect sides for prime rib will depend on personal preferences, but these classic options are sure to impress any crowd.

5 from 2 votes

Prime Rib Roast - Herb-Crusted

A simple, savory rub of fresh herbs, shallots, and garlic form a flavor infusing crust on this Prime Rib Roast. Roast it with potatoes for a holiday treat.

Servings

Prep Time 15

sear 30 min. Roast 75 min. Rest 30 min 1 15

Total Time 1 30

Equipment

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Roasting pan

Ingredients

5 lb prime rib roast bone-in
2 pounds potatoes cut into wedges or use fingerling potatoes
2 medium onions cut into 6 pieces each

Rub

2 tbsp rosemary fresh, stem removed (see notes)
2 tbsp sage fresh
2 tbsp thyme fresh leaves
2 tbsp oregano fresh leaves
2 tsp salt
1 tsp pepper
1 shallot
4 cloves garlic
2 tbsp olive oil

Instructions

Remove the roast from the refrigerator 2 hours before roasting and let it warm up.
Make the rub: put all the rub ingredients in a food processor and pulse until combined but not a paste.
Coat the roast with 1/2 of the rub.
Coat the potatoes with the rest of the rub.
Preheat Oven to 450 degrees
Place the onions and potatoes in the bottom of the roasting pan. Add the Roast bone side down to the pan, either on the bottom of the pan or on a roasting rack.
Roast for 30 minutes at 450-degrees. Reduce the heat to 325-degrees and roast until the internal temperature is at least 115-degrees for rare, 11-12 minutes per pound. 120 - 130 degrees for medium-rare, 13-15 minutes per pound.
The temperature will go up another 10 degrees during resting for 30 minutes.
For medium remove at 130 - 135-degrees F
For well-done remove at 140 - 145-degrees F
Remove the Roast from the roasting pan onto a cutting board. Tent the roast with foil and rest the roast for 30 minutes.
The temperature will go up another 10 degrees during resting.
Turn the oven off and leave the roasted potatoes and onions in the oven to keep warm.
Make the gravy with the pan drippings. Slice the roast and serve with the potatoes, onions, and gravy.

Notes

If you don't have fresh herbs use dried ones. Cut the amount used in half. You can also use a combination of fresh and dried herbs.

Calories: 516kcal

Course: Main Course

Cuisine: American

Keyword: beef, holiday roast, prime rib, special occasion

Nutrition

How to Cook a Prime Rib Roast – Herb Crusted