Make this hearty, showstopping prime rib roast for your holiday dinner. The tender and juicy prime rib pairs perfectly with the mushroom gravy.
When it comes to holiday dinners, I usually go with prime rib, or standing rib roast for hosting and duck or goose for our Christmas dinner. Prime rib roast is an easy, low maintenance main that you can leave in the oven for a few hours while working on the sides and desserts. I’m excited to share my fool proof four ingredient prime rib roast with mushroom gravy. The seasoning for the prime rib consists of salt, pepper, and garlic powder. Marinate the prime rib and leave it in the fridge 24 hours before roasting. It goes in the oven for about 2.5-3 hours. Once done, let this showstopping prime rib roast take center stage at the table while you carve off the meat for your guests. Enjoy the salty, crispy crust with tender and juicy center covered in savory mushroom gravy and your favorite side dishes.
Ingredient Notes
Prime rib, also known as a standing rib roast, is a prized, flavorful, and tender cut of beef from the 6th to 12th rib section of the rib primal from a cow. A full prime rib contains seven bones and often weighs at least 16 pounds. The term "prime rib" refers to the cut, not the USDA quality grade (ie prime vs choice). Ask your butcher for a first-cut standing rib roast, ribs 10 through 12, closer to the loin end or small end. It has the highly prized ribeye muscle that is leaner, uniformly shaped, and more tender than the second cut, consisting of ribs 6 to 9, closer to the chuck end.
Prime rib can be sold bone-in or boneless. I prefer bone-in prime rib since the bones protect the meat from overcooking resulting in moist and tender meat. Ask your butcher to prepare your roast with “the ribs cut away and tied back,” making it easier to roast and carve later. A lot of people like to gnaw on the ribs but I save them for leftover prime rib pho.
How to Roast Prime Rib
- Score the fat cap to help the meat absorb the seasoning. Season the prime rib 24 hours before roasting. The salt will tenderize the meat and draw out moisture, allowing it to sear better in the oven. Refrigerate the prime rib uncovered.
- Remove the prime rib 1 hour before you plan on roasting which helps it roast faster.
- Oven sear the roast for 30 minutes at 450°F. Lower the temperature to 275°F and roast for 2 hours. Use a meat thermometer to check for doneness after 2 hours. Aim for 115-120°F for rare and 125°F for medium rate, and 130°F for medium.
- Transfer the prime rib to a serving platter. Tent the meat and let it rest for 30 minutes. The meat will continue cooking during this time.
- Make the mushroom gravy. In a large saucepan, over medium-high heat, add the fat dripping from the prime rib roast. Add in garlic, and shallot and cook until the shallot and garlic soften about 2-3 minutes. Add flour and cook until flour turns golden, stirring frequently, about 3-4 minutes. Add in marsala wine and mushroom and bring to a boil. Add heavy cream, stir well, and simmer over medium low heat until mixture thickens, about 25 minutes.
How to Carve the Meat
If your prime rib came with the bones cut from the meat and tied back, all you have to do is remove the twine and cut the meat from the ribs. For a bone-in prime rib, place it bone-side up on the board then move the knife along the curve of the bones, cutting the meat away from them, separating the entire bone plate. Slice the prime rib against the grain into ½-inch thick pieces.
Make Ahead and Storage
- The prime rib can be seasoned and left in the fridge for up to 72 hours.
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Easy Prime Rib Roast with Mushroom Gravy
Ingredients
- 1 1 (about 7-pound) prime standing rib roast (3 to 4 bones from loin end or small end), preferably cut away from the bones and tied back on, fat cap trimmed to ¼-inch
- 2 tablespoons Diamond Crystal kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon freshly ground black pepper
Mushroom Gravy
- ⅓ cup fat dripping from prime rib (or melted unsalted butter)
- 2 garlic, roughly chopped
- 2 medium shallot, finely diced
- ¼ cup all purpose flour
- 1 cup marsala wine
- 1.5 pounds baby portabella mushrooms
- 2 cups heavy cream
- 2 teaspoons Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar
Instructions
- In a small bowl, combine salt, garlic powder, and ground pepper.
- Using a sharp knife, cut a 1-inch crosshatch pattern in fat cap of roast, being careful not to cut into meat. Pat standing rib roast dry with paper towels. Season prime rib with salt mixture, making sure to coat the sides, ends, and the ribs below. Leave in fridge uncovered for 24 hours and up to 72 hours.
- Arrange a rack in the middle of the oven and preheat the oven to 450°F.
- Place the prime rib bone side down and fat cap up in a roast pan. Roast for 30 minutes.
- Use a large piece of foil to loosely tent the prime rib to prevent it from burning.
- Decrease the oven temperature to 275°F and roast for 2 hours. Begin checking the temperature at 2 hours. Use a meat thermometer inserted into the center of the roast. Aim for 115-120°F for rare and 125°F for medium rate, and 130°F for medium.
- Transfer the prime rib to a cutting board. Tent the meat and let it rest for 30 minutes. The meat will continue cooking during this time.
Mushroom Gravy
- In a large saucepan, over medium-high heat, add the fat dripping from the prime rib roast. Add in garlic, and shallot and cook until the shallot and garlic soften about 2-3 minutes.
- Add flour and cook until flour turns golden, stirring frequently, about 3-4 minutes. Add in marsala wine and mushroom and bring to a boil.
- Add heavy cream, salt, pepper, and sugar. Stir well, and simmer over medium low heat until mixture thickens, about 25 minutes. Season to taste with additional salt and pepper.
Carving Prime Rib
- When ready to serve, carve the prime rib. If your prime rib came with the bones cut from the meat and tied back, all you have to do is remove the twine and cut the meat from the ribs. For a bone-in prime rib, place it bone-side up on the board then move the knife along the curve of the bones, cutting the meat away from them, separating the entire bone plate. Slice the prime rib against the grain into ½-inch thick pieces.
- Transfer the prime rib to a serving platter. Garnish with fresh thyme or other herbs. Serve prime rib immediately with mushroom gravy and your favorite sides.
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