Go Back

Prime Rib Roast

Note for the cook: There are some recipes that slice cuts into the meat and put fresh garlic cloves into the cuts of the meat. Use this recipe as a basic method of preparation and adjust to your preference.
Prep Time3 hrs
Cook Time1 hr 20 mins
Total Time4 hrs 20 mins
Course: Main
Servings: 8
Author: Hip Foodie Mom


For the Prime Rib Roast:

  • 1 4 lb. Omaha Steaks Boneless Heart of Prime Rib Roast, defrosted
  • kosher salt
  • freshly cracked black pepper

For the Au Jus:

  • 1 tablespoon Worcestershire sauce
  • ½ cup red wine I used a Merlot
  • 1 cup beef broth


For the Prime Rib Roast:

  • Pat your prime rib roast dry using paper towels and place on a rack in a roasting pan or casserole baking dish. Let sit out on the counter for about 2 to 3 hours so the roast can come to room temperature.
  • When ready, preheat your oven to 450 degrees. Season the prime rib roast generously with salt and pepper, on both sides and roast in the oven for about 20 minutes. After 20 minutes, reduce the temperature to 350 degrees and continue cooking for about one hour, or until a meat thermometer reads 130 degrees F.
  • Remove from the oven and onto a cutting board or another dish and cover with aluminum foil and allow the roast to rest for about 20 minutes before slicing.

To make the Au Jus:

  • Place the roasting pan on the stove over medium-low heat. Whisk in the Worcestershire sauce and the red wine and scrape up the browned bits at the bottom of pan. Turn up the heat to medium-high, pour in the beef broth, mix together and bring to a light boil. Reduce the heat back to low and let simmer for about 15 to 20 minutes, stirring occasionally, or until the sauce is reduced by half. Serve with the prime rib roast.