Perfect Prime Rib Roast
Nothing says Sunday dinners or holiday meals like a prime rib roast. Coated with a flavorful dry rub and roasted to perfection, this prime rib will be a hit no matter when you serve it.
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3-4 lbs. boneless prime rib roast
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon onion powder
- 2 onions, skin-on, quartered
- 2 large carrots, unpeeled, cut into chunks
- 2 whole bulbs garlic, tops cut off
- Extra light olive oil
- 1 1/2 cups reduced sodium beef broth
- 1 cup red wine
- 1 tablespoon tapioca starch ((cornstarch also works))
- 2 tablespoon water
Instructions
- 1
Combine sea salt, black pepper, garlic powder, and dried thyme in a bowl and mix together. Set aside.
- 2
Pat rib roast dry with paper towels.
- 3
Coat entire roast with dry rub, patting mixture into the meat.
- 4
Refrigerate uncovered for 2-4 hours.
- 5
Remove from fridge 1 hour before roasting.
- 6
Preheat oven 450 deg F (230C).
- 7
Spread quartered onions, carrot chunks, and garlic bulbs in the bottom of a baking pan/dish. Drizzle with extra light olive oil.
- 8
Place meat on top of the vegetables.
- 9
Roast for 20 minutes.
- 10
Reduce heat to 325 deg F (160C) and roast for approximately 55 minutes (see note below regarding doneness and temperature).
- 11
Transfer roast to a separate plate/pan and cover with foil. Let rest for 30 minutes.
- 12
Transfer all the roasted vegetables and juices to a pot. Add beef broth and red wine and bring to a boil. Simmer for 10 minutes.
- 13
Pour the gravy mixture through a sieve into a clean bowl to filter out the vegetable solids.
- 14
If you prefer a thicker gravy, transfer the gravy liquid back to the pot over medium heat. Mix the 1 tbs tapioca starch and 2 tbs water into a slurry and stir into the gravy to thicken.
- 15
Slice rib roast and serve with gravy.