Prime Rib Roast (Bone-In)

This delicious prime rib roast has a juicy, buttery-soft interior that melts in your mouth, while the garlic-crusted exterior provides a flavorful contrast.

 

My grocery store had a great sale on bone-in prime rib roast, and I couldn’t resist making it for an early holiday dinner. Instead of my go-to method for a small, boneless prime rib, I tried something new. I dry-brined my 4.5-pound, 2-bone roast for 24 hours in a homemade prime rib seasoning blend and roasted it in a high-temperature oven to sear it. I then reduced the heat to slow-roast it until medium-rare. The prime rib was juicy, tender, and flavorful, and it paired well with au jus, creamy mashed potatoes, roasted tomatoes, and some buttery rolls.

Prime Rib Roast (Bone-In)

• 4-5 tbsp Prime rib seasoning blend (click link for recipe or use your favorite seasoning), to taste, divided
• 4.5 lb 2-bone prime rib roast
• 2 tbsp olive oil
• 2 large cloves of garlic

Serving:

• Au Jus
• Creamy horseradish sauce

How to Cook a Prime Rib Roast (Bone-In):

Make the prime rib seasoning blend. Click the link for the recipe.

Dry-brine your prime rib by sprinkling 2-3 tablespoons of prime rib seasoning blend evenly over all sides of the prime rib, including the bones. Refrigerate uncovered for 2-48 hours.

Bring the beef to room temperature by removing the prime rib roast from the refrigerator 2 to 3 hours before cooking, to come to room temperature for even cooking.

Finish seasoning the rib roast by combining the remaining 2 tablespoons of the prime rib seasoning blend, olive oil, and minced garlic in a small bowl, and mix well. Rub the entire surface of the beef, including bones,  with the mixture.

Preheat the oven to 450–500 degrees. Place a roasting rack in a large roasting pan.  Side Note: It’s okay if you don’t have a rack; the bones will act as one. 

Position the roast, bone-side down, in a shallow roasting pan.

Insert a meat thermometer into the thickest part of the meat, but not touching a bone.

High-heat sear the rib roast by placing it in the oven and roasting at 450-500 degrees for 15 minutes.

Finish cooking the roast beef by reducing the oven temperature to 325 degrees, without opening the oven, and continue roasting until it reaches your desired internal temperature. For a 4.5 lb 2-bone roast, this will take approximately 1¼ to 2 hours, depending on the desired degree of doneness.

• Rare:  Remove from the oven at 115°F–120°F.  The internal temperature will continue to rise 5-10 degrees while resting. Final temp of 120°F–125°F.
• Medium Rare: Remove from the oven at 120°F–125°F.  The internal temperature will continue to rise 5-10 degrees while resting. Final temp of 130°F–135°F
• Medium: Remove from the oven at 130°F.  The internal temperature will continue to rise 5-10 degrees while resting. Final temp of 135°F–140°F

Remove from the oven and rest for 20–30 minutes before carving.

Serve with au jus and creamy horseradish sauce. Enjoy.