Showstopper Prime Rib Roast Oven Recipe (Foolproof & Juicy)

There’s nothing quite like the moment a magnificent, perfectly browned prime rib hits the holiday table. It’s the undisputed king of celebratory meals, a centerpiece that promises rich flavor and lasting memories. But let's be honest—the thought of cooking one can be daunting. With a premium cut of beef on the line, the pressure is on. That's why we’ve perfected this showstopper prime rib roast oven recipe. It removes all the guesswork, using a low-and-slow method to guarantee a tender, rosy-pink interior and a mouthwatering crust, turning your kitchen into a five-star steakhouse. This is truly the best way to cook prime rib.

Why This is the Only Prime Rib Recipe You'll Ever Need

This isn't just another recipe; it's a foolproof method designed for spectacular results. Here's why you'll come back to it year after year:

• Restaurant-Quality Results: Achieve that coveted edge-to-edge medium-rare perfection with a beautifully browned crust, just like you'd find at a high-end steakhouse.
• Stress-Free Holiday Cooking: The 24-hour dry brine means you do the most important prep work a day ahead, freeing you up on the big day.
• Unbelievably Juicy & Flavorful: The slow-roasting technique locks in moisture, while the bone-in cut and simple seasoning create an incredibly rich, beefy flavor.
• Complete with Perfect Sauces: This guide includes recipes for a classic, rich au jus made from scratch and a zesty, creamy horseradish sauce to complement every bite.

Choosing the Perfect Cut of Prime Rib

The success of your roast begins at the butcher counter. For this oven roasted prime rib roast, look for a "Prime" or "Choice" grade standing rib roast.

• Grade: "Prime" has the most marbling (the little flecks of fat) and will deliver the richest flavor and most tender texture. "Choice" is a fantastic and more budget-friendly alternative.
• Size: This recipe is designed for a large prime rib roast (around 6 lbs, or 3 ribs), perfect for a crowd. A good rule of thumb is to plan for about half a pound per person.
• Bone-In: Always choose a bone-in roast. The bones insulate the meat, leading to more even cooking and deeper flavor. Ask your butcher to cut the bones off and tie them back on—this gives you all the flavor benefits while making carving a breeze.

Ingredients You'll Need

Keep it simple to let the quality of the beef shine. This recipe for prime rib roast focuses on classic, flavor-enhancing ingredients.

For the Prime Rib Roast

• 1 (6 lb) bone-in prime rib roast (3-4 ribs)
• 3 tbsp kosher salt
• 1 tbsp coarse black pepper

For the Rich Au Jus

• 3 tbsp olive oil
• 3 lbs meaty beef bones (oxtails, neck bones, or short ribs work great)
• 2 large carrots, roughly chopped
• 3 celery ribs, roughly chopped
• 1 large onion, quartered
• 5 garlic cloves, peeled and smashed
• 1 tbsp tomato paste
• 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 6 cups low-sodium beef stock
• 2 sprigs fresh thyme
• 1 large bay leaf
• Salt and pepper, to taste

For the Creamy Horseradish Sauce

• 1 cup sour cream
• 5 tbsp prepared horseradish
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce

How to Make the Perfect Prime Rib Roast in the Oven

This oven prime rib recipe uses a reverse-sear method: we cook it low and slow for tenderness, then blast it with high heat for a perfect crust.

Day 1: The 24-Hour Dry Brine

1. Pat the Roast Dry: One day before cooking, unwrap your prime rib roast and pat it completely dry with paper towels.
2. Season Generously: Combine the kosher salt and black pepper. Rub the mixture evenly over the entire surface of the meat.
3. Chill Uncovered: Place the seasoned roast on a wire rack set inside a baking sheet. Refrigerate it, uncovered, for at least 24 hours. This dry brining process seasons the meat deeply and helps create a beautiful crust.

Cooking Day: Roasting to Perfection

1. Bring to Room Temperature: Remove the roast from the fridge and let it sit at room temperature for at least 2 hours (and up to 5) before cooking. This is a critical step for even cooking.
2. Preheat the Oven: Adjust an oven rack to the lower-middle position and preheat to 250°F (120°C).
3. Start the Au Jus: While the roast sits, begin the au jus. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef bones and brown them deeply on all sides, about 10-12 minutes. Add the carrots, celery, onion, and garlic, and cook until softened, about 8 minutes. Stir in the tomato paste and cook for another minute.
4. Simmer the Au Jus: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the beef stock, thyme, and bay leaf. Bring to a boil, then reduce the heat to a low simmer. Let it simmer gently while the roast cooks.
5. Roast the Prime Rib: Place the roast, bone-side down, in a roasting pan. Insert a reliable meat thermometer into the thickest part of the meat, avoiding bone. Place it in the preheated 250°F oven.
6. Cook to Temperature: Roast for approximately 3 to 3.5 hours, or until the thermometer registers 120°F for medium-rare. Do not cook based on time alone; temperature is your only guide to perfection.
7. Rest the Meat: Once it reaches temperature, remove the roast from the oven. Transfer it to a cutting board and tent it loosely with foil. Let it rest for at least 20-30 minutes. The internal temperature will continue to rise a few degrees as it rests.
8. Make the Horseradish Sauce: While the roast rests, whisk together all the horseradish sauce ingredients in a small bowl until smooth. Set aside.
9. Finish the Roast (Reverse Sear): Just before carving, turn your oven's broiler on high. Place the rested roast back in the roasting pan and broil for 1-2 minutes per side, watching it carefully until a deep, brown crust forms.
10. Carve and Serve: Remove the butcher's twine and the bone rack. Slice the roast against the grain into your desired thickness. Strain the au jus, season with salt and pepper to taste, and serve alongside the prime rib and horseradish sauce.

Tips for a Flawless Roast

• Trust Your Thermometer: This is the most important tool for a prime rib roast recipe bone in oven. An instant-read or leave-in probe thermometer is non-negotiable for avoiding an overcooked (or undercooked) roast.
• Don't Skip the Rest: Resting the meat is essential. It allows the juices to redistribute throughout the roast, ensuring every slice is moist and tender.
• Room Temp is Key: A cold roast will cook unevenly. Giving it a few hours on the counter ensures the heat penetrates the center at the right pace.

Serving and Storing Your Masterpiece

What to Serve with Prime Rib?

This majestic roast pairs beautifully with classic steakhouse sides. Think creamy mashed potatoes, roasted asparagus or Brussels sprouts, Yorkshire puddings, or a simple green salad with a sharp vinaigrette.

Storing and Reheating Leftovers

• To Store: Wrap leftover prime rib tightly in foil or place it in an airtight container in the refrigerator for up to 4 days. Store the au jus and horseradish sauce in separate containers.
• To Reheat: The best way to reheat prime rib without overcooking it is low and slow. Place slices in a baking dish with a splash of au jus or beef broth, cover with foil, and warm in a 250°F oven until just heated through.

Perfect Prime Rib Roast Oven Recipe for Christmas

Create a show-stopping holiday meal with our Perfect Prime Rib Roast Oven Recipe. This foolproof method guarantees a juicy, tender prime rib with a beautifully browned crust every time. Whether for Christmas or a special occasion, this recipe takes the guesswork out of making a restaurant-quality prime rib at home, complete with a rich au jus and creamy horseradish sauce.

Print Pin Rate

Course: Dinner, Holiday, Main Course

Cuisine: American

Keyword: au jus, beef roast, christmas dinner, holiday roast, prime rib, prime rib roast oven

Prep Time: 1 day day

Cook Time: 3 hours hours 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 1 day day 3 hours hours 45 minutes minutes

Servings: 10 servings

Calories: 685kcal

Ingredients 

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For the Prime Rib Roast

• ▢ 6 lb prime rib roast bone-in
• ▢ 3 tbsp kosher salt
• ▢ 1 tbsp black pepper coarsely ground

For the Au Jus

• ▢ 3 tbsp olive oil
• ▢ 3 lb oxtails or other meaty beef bones
• ▢ 2 large carrots roughly chopped
• ▢ 3 celery ribs roughly chopped
• ▢ 1 large onion quartered
• ▢ 5 cloves garlic peeled and smashed
• ▢ 1 tbsp tomato paste
• ▢ 1/2 cup dry red wine such as Cabernet Sauvignon or Merlot
• ▢ 6 cups beef stock low-sodium
• ▢ 1 tsp beef base e.g., Better Than Bouillon
• ▢ 2 sprigs fresh thyme
• ▢ 1 large bay leaf
• ▢ salt and pepper to taste

For the Creamy Horseradish Sauce

• ▢ 1 cup sour cream
• ▢ 5 tbsp prepared horseradish
• ▢ 2 tbsp mayonnaise
• ▢ 1 tbsp Dijon mustard
• ▢ 2 tsp Worcestershire sauce

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Instructions

• Dry brine the prime rib by patting it dry and seasoning it generously on all sides with kosher salt and coarse black pepper. Place the roast on a rack set over a baking sheet and refrigerate, uncovered, for at least 24 hours.
• Prepare the roast for cooking by removing it from the refrigerator and allowing it to sit at room temperature for 5 to 6 hours for even cooking. Preheat your oven to 250°F (120°C) with the rack in a low position.
• Begin the au jus by heating olive oil in a large pot over medium-high heat. Add the oxtails and brown them deeply on all sides, which should take about 10-12 minutes.
• Sauté the aromatics by adding the chopped carrots, celery, onion, and smashed garlic to the pot with the browned bones. Stir in the tomato paste and cook for another 5 minutes until everything is fragrant and slightly caramelized.
• Deglaze the pot with the dry red wine, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Pour in the low-sodium beef stock, then add the fresh thyme sprigs, beef base, and bay leaf. Bring the mixture to a boil, then reduce heat to a low simmer.
• Roast the prime rib by inserting a meat thermometer into the thickest part of the meat, avoiding bone. Place it in the preheated oven and cook until the internal temperature reaches 120°F for a perfect medium-rare, approximately 3 hours.
• Rest the meat, which is a crucial step for a juicy result. Carefully remove the roast from the oven, transfer it to a cutting board, and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
• Prepare the creamy horseradish sauce while the roast rests. In a small bowl, whisk together the sour cream, prepared horseradish, mayonnaise, Dijon mustard, and Worcestershire sauce until well combined. Set aside.
• Finish the roast by setting your oven to broil. Place the rested prime rib under the broiler for 1-2 minutes per side to create a final delicious, brown crust. Let it rest for a final 5 minutes before carving.
• Serve your perfect prime rib by straining the simmering au jus into a gravy boat. Slice the roast against the grain into your desired thickness and serve immediately with the warm au jus and horseradish sauce.

Equipment

• Roasting Pan
• Large Pot or Dutch Oven
• Instant-Read Meat Thermometer

Notes

For the best results, use a reliable instant-read meat thermometer to monitor the roast's internal temperature. Allowing the roast to come to room temperature for several hours before cooking is crucial for even results. Do not skip the resting period after roasting; this allows the juices to redistribute for a tender, flavorful prime rib.

Nutrition

Calories: 685kcal | Carbohydrates: 8g | Protein: 48g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 155mg | Sodium: 850mg | Potassium: 750mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 5.5mg