Perfect Prime Rib Roast

Perfect Prime Rib Roast.

On Christmas Eve this year, we decided on a Simple Surf and Turf Dinner menu to have with the family.  The Surf was Bacon Wrapped Scallops.  The Turf was Prime Rib.  Both were prepared simply, and turned out delish!  Baked potatoes, Roasted Brussels Sprouts and a Salad of romaine lettuce, apples, dried cranberries and walnuts accompanied the entrees.

I managed to quickly snap this iPhone photo of Hubby cutting the prime rib.  Not the best photo, but this recipe I found and slightly modified is such a keeper, I had to share!  The roasted vegetables not only help to make the perfect base for the au jus, they also taste great too as an extra veggie.

Whenever you want a simple, but elegant entree, this is a winner you will want to try.

Perfect Prime Rib Roast


  • 7-8 lb Prime Rib Roast (with bones)
  • 1-2 Tbsp Horseradish
  • 1-2 Tbsp Dijon Mustard
  • 2 tsp coarse salt
  • 2 tsp coarsely ground black pepper
  • 4 tsp fresh thyme
  • 2 tsp garlic powder
  • 4-6 stalks celery, cut into 1-2 inch pieces
  • 1 cup carrots, cut into 1-2 inch pieces
  • 1 large sweet onion, quartered
  • 2 beef bouillon cubes
  • 1 1/2 cups water
  • 1 tsp cornstarch
  • 1 tsp water


Preheat oven to 450 degrees F.  Rub roast with horseradish and mustard.

Combine salt, pepper thyme and garlic powder, and sprinkle over roast.

Place celery, carrot, and onion chunks in the bottom of a large roasting pan.  Place roast on top of vegetables.

Roast for 30 mins.  Reduce oven temperature to 350 degrees F, and roast until meat is 135 degrees F.

Remove from oven, cover with foil, and allow to rest for 30 mins.

Make  au jus sauce by placing pan drippings in roasting pan (veggies removed and reserved to serve) over a burner set to medium.  Stir in beef bouillon and water.  Bring to a boil.  Combine cornstarch and water, and whisk into sauce.  Allow sauce to thicken slightly, and serve with roast.


Cheers & Hugs,

51 thoughts on “Perfect Prime Rib Roast

  1. Gorgeous! I’m sure you know that just as the British call the French ‘Frogs’ so the French call the British ‘Les rosbifs’ (the roast beefs) – I guess we do love it (with Yorkshire Pudding, of course 😉)

    Liked by 1 person

  2. Dear Jodi, I am about to break the rule of “If you can’t say something nice, don’t say anything at all”! I am the cloud on your sunny horizon, into every life some rain must fall. “RARE” meat is just about as abhorrent to me as ONIONS! Maybe it’s the nurse thing, but blood belongs in veins and arteries… NOT on my dish! The closest to rare that I will allow is medium-well with a preference for well done, that many true beef eaters find horrific (gastronomically speaking). I must admit that not all of my grown children agree with me. There is a price for raising independent thinkers. I will also admit to never having made a Prime Rib and requesting well-done in a restaurant invites ridicule for sure. I WILL pass your recipe on to the children that WILL appreciate your culinary prowess. I hope that you forgive my unforgivable transgression. Thank-you!

    Liked by 1 person

      • Thank-you for your generous overlooking of my lack of etiquette. I thought you might be aghast at my “honesty and passion”! I would suppose that well-done Prime Rib (to quote my Mother) “just isn’t done”!

        Liked by 1 person

  3. We had prime rib for Christmas too, but mine came out rather underdone. I used my new oven’s internal thermometer and took it out at the medium rare temp, let it rest as called for, but it came out rare. I had no time to pop it back in the oven for longer. We still ate it, while it mooed at us, LOL. The leftovers I was able to pan-sear to perfection! (And now I know my oven’s internal thermometer reads about 5 degrees too low…)

    Liked by 1 person

  4. Your prime rib looks delish! A little rare for me but still good! 😋 We did a 4 lb prime rib for Christmas on the Traeger. We cooked for about 3 hours on 250 degrees. Let it rest for 30 min and then placed it in a super hot oven (500 degrees) for 5 min to give it a crust. It was perfect! 👍

    Liked by 1 person

  5. I’ve always wanted to try making a standing rib roast for the holidays. You make it look and sound so easy, and yet I’m still a little intimidated! I’ll let you know how it works out if I ever get the nerve to try!

    Liked by 1 person

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