How to Cook a Small Prime Rib Roast
This foolproof guide to how to cook a small prime rib roast shows you how to cook a perfect prime rib for a small gathering, or scale it for a larger crowd). The flavorful herb crust, juicy and tender meat, and easy au jus sauce makes this a showstopper for Christmas or any special event!
Servings: 6 servings
Ingredients
Meat
- 4-5 pound bone-in prime rib roast for larger roasts, follow the notes for cooking time + increase the rub accordingly
Rub
- 4 garlic cloves minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped (optional)
- ½ tablespoon coarse salt I use Kosher
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 3 cups low-sodium beef broth
- 3 cups water
- ½ cup red wine optional but recommended
Instructions
Prepping the Meat & Rub
- Take the prime roast out of the fridge and let it come to room temperature before cooking (about 2-3 hours). Bringing the meat to room temperature is key to an evenly cooked roast. Pat the meat with a paper towel until dry.
- Preheat oven to 450ºF. In a small bowl, mix the garlic, herbs, salt, pepper, and olive oil to form a paste.
- Rub the roast with the paste. Rub the paste into the score lines in the fat cap. Place the roast (fat side up) on a rack into a small (or large) roasting pan. Add the beef broth and water (and wine if using) to the bottom of the roasting pan.
Roasting the Meat
- Roast for 15 minutes at 450ºF, then reduce the temperature to 325ºF. Continue roasting until the temperature on the digital thermometer reads 10ºF below your desired temperature (see notes for cooking times). Check the temperature of the roast by inserting an instant-read thermometer in the ends and in the center.
- Place on a cutting board and tent with foil for at least 30 minutes.
Make the Au Jus Sauce
- Degrease the drippings by passing them through a fat separator, then pour them into a saucepan. Reduce over medium heat for about 10 minutes, or until the au jus has a nice rich flavor. Add additional beef broth if needed.
- Thickly slice the prime rib against the grain, and serve warm with the sauce and horseradish on the side. Enjoy!
Notes
- Let your prime rib roast come to room temperature on the counter before roasting in the oven. The roast will be largely overcooked around the outside, with only a tiny ring of perfectly cooked meat in the very center if it is cooked straight from the fridge. Take it out a couple of hours before cooking for the best results.
- Always factor in carryover cooking. This means the meat continues to rise in temperature (usually about 10ºF) as the roast rests. Make sure to take it out when it is about 10ºF below your desired doneness based on this chart. Always check for doneness with an instant-read thermometer to ensure that it is cooked to your preference.
- Doneness Guide: Rare: 125-130ºF, about 12 minutes per pound (my preference!); Medium Rare: 130-135ºF, about 14 minutes per pound; Medium: 135-145ºF, Medium-Well: 145-155ºF, about 15-16 minutes per pound; and Well Done: 155ºF+.
- Keep an eye on your small prime rib roast. During the roast, be sure that the liquid in the bottom of the pan doesn't dry out (add more water or beef broth if needed).
Nutrition
Serving: 1serving | Calories: 1015kcal | Carbohydrates: 2g | Protein: 43g | Fat: 90g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 42g | Cholesterol: 183mg | Sodium: 944mg | Potassium: 958mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 5mg
