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Prime Rib of Beef
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4 from 1 vote

How to Make Perfect Prime Rib

How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Entree
Cuisine: American
Keyword: prime rib
Servings: 8
Author: Angela Roberts



  • six pound bone-in prime rib roast
  • 3-4 beef ribs
  • 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
  • olive oil
  • 4 garlic cloves
  • 2 cups beef broth
  • 1/2 bottle red wine

Horseradish Sauce

  • 1 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 dash worcestershire sauce


Dry Age Meat

  • Dry Age the Meat: Give yourself 7 days, at least 4 days.
  • Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did).
    Place in refrigerator for 4 to 7 days.

Roast the Meat

  • Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
  • Leave out on counter for two hours.

Roast Beef Bones

  • Heat oven to 400°
  • In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
  • Save the fat and juice of the bones and add to the beef broth.

Roast Prime Rib

  • Turn Oven up to 450 degrees F.
  • Place bones in roasting pan. Add wine and beef broth.
  • Put meat over the bones. Roast for 30 minutes.
  • Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
  • Take prime rib out of oven. Allow to sit for 30 minutes before carving.
  • Serve with the au jus or with a horseradish cream.

Horseradish Sauce

  • Mix ingredients together. Keep refrigerated until use.