How To Cook the Perfect Prime Rib Roast

Hey everybody, thanks for joining us here
at T-ROY Cooks, we really appreciate it. We’re cooking the perfect Prime Rib Roast
for you and this Prime Rib is a 10-pound USDA Prime Dry-Aged Rib Roast from Lobel’s of New
York. Y’all go check them out, And I’m going to show you how we’re going to throw this together. Again, its going to be the perfect prime rib
roast. Y’all stick around. I just to show you what we’re working with. This is a five bone, approximately 10 pound,
check out that nice marbling, USDA Prime and also dry-aged, you can see it’s dry aged by
the way the outer skin looks, its gorgeous folks. And again, the butchers at Lobel’s, they trim
the rib off and retied it because its best to cook with the rib meat with the ribs on
there if you can, it gives a lot better flavor. So let me show you what we’re going to do
with this. I’ve got, let me back you out here, got the
mirepoix here. You can use just a plain rack and sit the
rib roast on the rack in your roasting pan or you can sit it on a bed of carrots, onion,
celery and that’s what I’ve done here. And I put some garlic in there as well. So I’ll transfer the rib roast right over
here, you want to put it fat side up. You want to add in about a 1/2 inch to a 1/3
inch of liquid. I’m going to use some beef broth and a little
bit of red wine but you can also use just beef broth or throw some water in there if
you like, just like so. A little red wine in there, Merlot or Cabernet
Sauvignon would work. It’s going to give it a really nice flavor,
oh yeah really, really nice. When this is roasting you don’t want to let
this pan run dry so if you need to add more liquid during the roasting process that’s
what you need to do. Alright, let me show you the next step. I’d get you a nice saucepan put it over a
nice medium to medium-high heat. Got this nice extra virgin olive oil. Use the best olive oil that you can find,
you want to put about a quarter of a cup in there. And this is what we’re going to baste
onto the rib roast, that’s probably good. I’ve got four cloves of garlic here. I’m just going to bruise them real quick,
there we go. I’m going to toss these into that oil and
we’re just going to saute these a little bit until they start to turn a little bit of golden
brown. That’s going to help infuse that oil with
a nice garlic flavor. Alright man this is really smelling good,
its been a few minutes now, you can start to see some brown on the garlic, that’s what
we’re looking for. At this point you want to add a little bit
of salt and fresh cracked black pepper. Turn the heat off and this is what we’re going
to brush on that roast. Take that olive oil that you just made, spoon
this or not spoon it but I guess you could spoon it, brush it all over the outside of
this roast and were going to let this roast sit out and come up to room temperature which
you know for, depending on the size of the roast you have is going to be two to four
hours and this is a nice ten pound one so I am going to let this go for probably about three and a half, four hours. Alright everybody, its been three and a half
hours, let me show you what we’re going to work with here now. My oven is preheated to 450. I’m going on with some salt, this is a big
hunk of meat so go ahead and salt it up really good, fresh cracked black pepper, and I’ve
got this Bittersweet Farms, this is a zesty garlicky type sauce, its kind of like, I mean
not sauce, herbs mixture blend. It’s kind of like herbs de Provence I believe
but it’s got a lot of garlic as you can see and this is also available at if
you want some. Alright everybody my ovens again 450 Fahrenheit,
I just popped that roast in there. We’re going to let it go about 10 minutes
uncovered and then we’ll turn the oven down to 350 Fahrenheit and we’re going to let it
finish cooking. Now generally you need to let it cook for
about 12 to 13 minutes per pound. This is a 10 pound roast, we’re looking at
about 120 minutes to get it to a nice rare temp, which that’s about 130 Fahrenheit internal
temp but you want to pull it about 5 degrees before it reaches that final internal temp
that you’re wanting so I’m going to pull this one at about 125 Fahrenheit. Then we’re going to tent it, let it rest for
about a good 20 – 30 minutes and it should come out nice, y’all stick around. Alright everybody, I pulled this roast out
it hit 125 internal temp and it took right at 2 hours which we were expecting so I’m
going to take it out of this. I’m going to put this over on this cutting
board. We’re just going to tent this with some foil,
we’re going to let this rest and all of this pan dripping we’re going to make some nice
au jus out of this. As you can see here I pulled out all my veggies
here, the mirepoix, and the reason I use the mirepoix instead of just using a plain rack,
I like to have a little flavor in my au jus so carrots, onion, celery, that’s good stuff. Its going to help really flavor this au jus. Now what I’m going to do I’m going to strain
this a little bit and separate the oil so I pour this, these pan drippings into this
separator which separates the fat from the rest of it and give us a couple of minutes,
let all those pan drippings separate. We’ll be right back. Alright everybody, just bringing you back
up to speed. This fat separator here, I’m left with the
fat in here and I poured off the actual pan drippings without the fat so what I’m going
to do is take, oh I don’t know couple, two or three tablespoons of this fat, like that,
I’m going to warm this up, I’ve got this over a nice medium-high flame, let this get kind
of warm. Alright this is coming up to a little boil,
we’re going to throw in a little bit of flour. Don’t need a whole lot, maybe a teaspoon and
a half or so, a couple teaspoons. That should be good. What you want to do is mix this flour with
that fat and just let it cook for 2-3 minutes, kind of get that flour taste out and then
we’re going to add those pan drippings. Alright everybody it’s been a couple minutes
or so, let’s go ahead and start adding in these pan drippings here. And you want your au jus to be kind of thin,
that’s the reason I didn’t put a whole lot of roux in here or didn’t make a large roux
anyway. Just incorporate all this. Get a whisk if you need to. And I will bring you back here in a little
bit. And its probably going to take about ten minutes
and I’m going to slowly add more of these pan drippings as I need to. Alright as you can see my au jus is just starting
to come up to a little boil. When it does that go ahead and turn the heat
off and taste it. If it needs more salt and pepper or anything
else go ahead and add it at that point. Just let it cool off a little bit and you’re
ready to serve it with your rib roast. Here’s your rib roast. It’s rested for about a half hour. I’m going to go ahead and flip it over. Again because this is a boned and tied rib
roast, we need to cut the string off here. So just do this real quick. There we are. Now what you’re left with is the bones that
should come free off of this roast. Just like that, there we go and then I need a little
bit of help I think. Oh yeah, here we go, perfect. Now you can take these ribs, put them back
in the oven and let them finish cooking and get tender. That’s fabulous right there, beef ribs, its
good stuff so sit these off to the side. Flip this roast back over, pull all the string
off. Let’s see if we can cut some of this for you
just to see what it looks like. Oh yeah, beautiful, beautiful. You can cut these as thick or as thin as you’d
like. Smells, perfect, smells absolutely fantastic
folks, my goodness I wish y’all were here. This is awesome, oh yeah perfect prime rib
folks. Check that out, isn’t that gorgeous? Absolutely amazing, perfectly cooked. There you go, perfect, perfect, perfect. We’re going to plate some of this up and we’re
going to give it a taste. This is our final plate folks. Y’all check it out, this gorgeous prime rib
roast, took a slice of it and got some au jus homemade over the top of it, got a nice
horseradish sauce I made. Also Karen made some of these fingerling potatoes
and some of the green beans and we used that butter infused or garlic infused butter for
the veggies here. This is gorgeous. I just must have to say this is absolutely
amazing. I’m going to go ahead and take me a little
bit of this rib cap, this is my favorite part right here. I’m going to take some of this and we’re fixing
to taste this. Oh yeah, gorgeous, gorgeous, gorgeous. Let’s give this prime rib roast a try. I put a little bit of that horseradish sauce
on here and it’s got that au jus on top of it and it smells fantastic. I wish y’all could smell this, oh my gosh. USDA Prime Dry-Aged, it doesn’t get any better
than that. That is fabulous folks so tender, so juicy. Hope y’all go to, give it a try. And folks if y’all like this y’all give me
a thumbs up and I hope you share this video and when you do, please tell all your friends
that T-ROY Cooks responsibly. We’ll see y’all next time everybody.

100 comments on “How To Cook the Perfect Prime Rib Roast”

  1. Robert Boyle says:

    You should sharpen your carving knife..just sayin

  2. Nick Miles says:

    Great job. All your videos are great, keep it up man.

  3. looboo52251 says:

    Thank you- I am goind to cook a prime rib for Chiristmas this year.

  4. walker walker says:

    what kind of knife are you slicing that with?? get a decent knife…LOL

  5. Nick 123 says:

    That looked real good! Did you ever try a rib roast with garlic butter wrap?

  6. Manny says:

    You mean you can smell it you said I wish I can smell it twice

  7. Fatima Jones says:

    It looks good, but a tad bit too rare for my taste. I need it a little more brown in the middle.

  8. Edward Nakagawa says:


  9. Fernando Vazquez says:

    Esta más o menos esta muy quemado por afuera

  10. Garrold Ryan says:

    I've done this twice and it's perfect. Comes out just perfect. Never been more satisfied with a cooking instructional video.

  11. Juan Rodriguez says:

    That’s not broth, that’s stock……

  12. Brian Youngdahl says:

    Olive oil isn’t a high temp oil! Organic meat is way better and its not full of round up !!!!!🤮🤮🤮🤮

  13. cesar prado says:

    It looks great.

  14. Rashid Zaidi says:

    You are a great teacher! I am surely going to try your recipe. It looks easy to do and different. I am interested in the fat separator, where could I buy one. Thank you enjoyed watching it.

  15. Michelle Mybell says:

    I can smell it from here

  16. Off Grid Builder says:

    I'm going to try it, thanks for the tips!

  17. Ito Man says:

    I like your video Troy but that thang belongs on the smoker bro

  18. alice west says:

    Wow, can't wait to try this. question, what if you don't have a separator? can you still use the pan drippings for your au jus?

  19. Charles W says:

    Wow! This is beautiful.

  20. Sandra Valdez says:

    Looks perfect!!!!! My mouth is watering..
    A lady on another post cooking Prime Rib said to choose Beef rib SELECT as prime us too expensive. I guess you can tell the difference in taste & quality?

  21. Lonnie Christopher says:

    …..That seems perfect….

  22. Mimi Phan says:

    Looks delicious… you are too chef… thank you I will try to make it for my family… I be brave some days…..🌻😇☺️🙏

  23. Guns4Fun FreedomKeeper says:

    that was some responsible cooking right there.

  24. linda parker says:

    OMG ! So delicious !

  25. GILBERT Hernandez says:


  26. marc jacob says:

    Indians call a Vegetarian….poor hunter.

  27. Pat B says:

    I ordered a 10 lb prime rib for Christmas and I've never cooked one before but this video is going to be a huge help. Looks fantastic

  28. Bruce McMillan says:

    as you are carving the roast, I'm just imaging the smell of that roast

  29. Bob Engdahl says:

    Absolutely fabulous 😋

  30. EIIA Taylor says:

    Making a prime rib on Christmas for the first time. You’ve saved my Christmas dinner Thank you ☺️

  31. Semper fidelis Semper Paratus says:

    200 dollar rib eye right there

  32. Marla Kay Kramer says:

    Getting ready to try this. Had to get my ingredients. Thank you for being friendly, joyful, and confident. After watching you I thought, I can really do this.

  33. Lma Prez says:

    Oh my goodness that made my mouth water. It looks sooooo goooooood 😛 thanx for the tip Sr

  34. Cubsfan3585 says:

    You cant beat the reverse sear for this roast, provides edge-to-edge medium rare if the sear is done right

  35. cristnuishope says:

    Wow ! Looks fantastic can’t wait to try. T-Roy my only concern is how much wine? It looked like you used equal amounts of beef broth and wine. Would you say a half of a bottle? I’ve used wine but not that much, couple splashes. Can’t wait to try it. How much wine?
    Thanks for the video.
    Merry Christmas!!

  36. Dmac 740 says:

    I'll take those ribs one my favorites …

  37. Dmac 740 says:

    You wish you were here…lmao he was so excited to cook the rib roast he kept saying the wrong things lmao…

  38. Robert Godwin says:

    How can I get a written copy of this recipe?

  39. marcus cicero says:

    like the roux made with the beef fat. l got an untrimmed roast in the fridge. when I trim the fat, the fat will be saved for grinding into hamburger. prime rib fat is white gold

  40. Jeff Hennings says:


  41. dillon law says:

    The bones need a little help!!! So I’ll take my saber and trim it off!!! 🤣🤣👍🏻👍🏻 job well done!!!

  42. Christopher Lynch says:


  43. Lea MacDonald says:

    I cooked this today, 12/22/19. I ate so much my bathtub has stretch marks! Oh my, was it good! Thanks for the cooking tips T-Roy! 🙂

  44. Jimmy C says:

    omg, let me taste it for you… Damn, my mouth is watering. And stop teasing the watchers.:)

  45. RCAF TW says:

    Beautiful… Needs some ripping hot horse radish 🙂

  46. David Fillmore says:


  47. Dan Henry says:


  48. Yvonne Cain says:


  49. Steven Drake says:

    Jus just jus. Not au jus. Au jus means " with jus".

  50. Oleg Molot says:

    I do the same as far as pre cook. Then I heat my oven to 500 degrees. Put in the roast and leave the oven on for 30 minutes. I then turn the oven off and let it cook for 20 minuets per pound. Don’t open the oven until it’s all done.

  51. circeannumber6 says:

    " a perfect medium rare"


  52. SGT SUTER says:

    Cooking this for Christmas dinner this year (2019) Thanks for the video and have a Merry Christmas!

  53. ts302 says:

    Great video Mr. T-Roy. Thank you for the tip on flavouring the olive oil prior to coating the roast.

  54. phillip watson says:

    Cook it slowly until the internal temp. teaches 125 to 135 degrees.

  55. Ashton Byrne says:

    Your so nice man. I am cooking prime rib for Christmas and I am going to try this! Mine is 15 lbs though . Pray for me! I don't wanna mess that expensive sucker up!

  56. Mark Strouthes says:


  57. djmastermixed says:

    Making my first prime rib tomorrow. This is a great instructional video. Hope it comes out great.

  58. Mari ZenSoul says:

    was going so well until he put in the packaged beef juice then I almost barfed when he added the nasty cheap wine , if its a good cut of steak all you need is salt and pepper. this isn't a roast beef….or a cheap cut so he ruined the natural flavors, just why?

  59. KrOm-One says:

    Homeboy done got Botoxed. Must have a Trophy Wife.
    Livin' the life! LMAO
    Nice job on that Rib Roast.

  60. James Bridgmon says:

    Did this exact recipe last year and my wife’s step father is still talking about it.

  61. Mozza says:

    That looks magnificent

  62. Jimmy Jolly says:

    Wishing i could afford a standing prime rib roast . They are definitely the best cut of meat you will ever eat but expensive to buy

  63. Little Wolf says:


  64. sportz guy says:

    Wish I watched this before I ruined our double rib roast dinner.

  65. Lovely I’o says:

    Wah!!!!😟 I just made and put my first time cooking a roast (16 lbs) into the oven 2 hours ago and I wish I saw your video. Your video looks perfect and to my flavor also. I’m saving this and subscribing to your channel. All I can think about now is how to save mine! ( I rubbed spices mixed with mustard onto the roast, put it on a rack and into the oven at 240 degrees. Then when temperature is 120 I’m going to increase the oven temp to 450 for 15 minutes. ) please advise, anyone

  66. Ronnie Corporation says:

    OK. !!!!!!!!!!!!!!

  67. Ronnie Corporation says:

    Here we go……

  68. Chris Hedlund says:

    We’ve watched a lot of these vids, my wife and I, and this is our favorite. I assist in these rib roasts, big investment in a 18 pounder, but me wife always asks me to review this vid. It is very instructive. You may have to watch it several times.

  69. zinger22 says:

    I wish I were here? Where was he then?

  70. Diana f says:

    Omg I just want to rub it all over my body !! It looks soooo…good !
    I wanna eat it so bad !

  71. Diana f says:

    The like button is just not enough. They need a love button !!!

  72. Diana f says:

    If you mix the flour with the beef juices before you put it in the pan … it won't get lumpy . put the juices from the beef in a cup and add your flour and mix well. and then pour it in the pan.

  73. smooth457 says:

    How many minutes do you put ribs back in oven?

  74. Manuel Abreu says:

    Totally yummy for the tummy.

  75. Conserv Tab0008 says:

    This is great

  76. Mattie Smith says:

    Why do we only attempt to make it just for Christmas dinner? Buy a few during the holiday season while it’s on sale; vacuum seal a few and have it whenever you want to enjoy a great piece of meat. I always have one one hand to enjoy.

  77. UTexas Nurse says:

    Using a salt slab board and sear n’ crust adams reserve seasoning
    This method was a bonus

  78. Chris Cary says:

    Cooking this this year for dinner 191 dollar piece of meat, frist time.

  79. Say What says:

    Wow, Lobel's beef is ex-pen-sive! I'm sure is not notch though.

  80. Surfergrl72Roxy says:

    Have your butcher crack the ribs for you. Then when adding the salt or any seasoning rub it into the cracks as well. I use fresh cilantro, dill and garlic as well with the salt and pepper to my PR roast. Merry Christmas everyone to you and your's 🎄

  81. u235u235u235 says:

    overcooked imo. but enjoy.

  82. Penny Sue says:

    Mmmmmmm my favourite

  83. Palmer Susan says:

    This looks amazing ! Thanks for the recipe.

  84. Ron Ringwald says:

    Perfectly cooked if you like raw fatty flesh that's been way over salted, DUDE, YOU CANNOT OR DO NOT KNOW HOW TO COOK

  85. marbee Idk says:

    The best!! Not like other vampire rib eye video's out there!!

  86. Garry Butler says:

    ABSOLUTELY FANTASTIC! Forget pre-prepared Costco, which is very expensive compared to this! I roasted a 9 lb rib roast for Christmas day ($35 from Stater Bros) for 10 people and it came out spectacular. I didn't want the rare beef so I took it out of the oven at 145 degrees (using an internal thermometer) and left it stand for an hour before carving. It was still a bit pink inside but here's the thing–it was the most tasty and tender beef I've ever had. I got loads of compliments too I did have to add more water at times but it helped when I made the gravy.

  87. John Lee says:


  88. Scott Riggleman says:

    Very nicely done Sir! Wish I'd found you sooner. I'm subbed so now I can catch the rest of your recipes and cooking tips. My wife and I really enjoyed this and great Rib roast! God Bless Y'all and Happy New Year 2020!

  89. Farshad Arasteh says:

    it is 0049 hrs, I am watching this video and drooling…and no steak house open at this hour

  90. Rashafin says:

    Heads Up! (for any one NEW at Prime Rib) this is actually considered "Medium-Well Done"!!! (Too Done for my Crew!) For those of us who prefer an honest "Rare" to "Medium-Rare", you're going to want to take Roast out at 115º or 120º to let rest for 20 or 30 minutes (as the Temp continues to rise to what will then be considered a "Rarer" perfect doneness). The worst mistake you can make is to 'over-cook' an expensive Prime Rib Roast (because once that happens, there's NO going back!!!) ALSO, for those of us who'll be roasting an average "Choice" Grade Beef (as opposed to an exorbitantly priced dry-aged "Lobels"), Be Advised → there's going to be a lot bigger 'Fat Cap' on your Beef that will produce about 1 to 2 inches of pure grease in your Pan! You will have to consider trimming it back (but still leaving some fat on to flavor & protect your meat) or foregoing the "vegetables at the bottom of the tray" idea altogether… There are 100's of Prime Rib Recipes out there ALL claiming to be "Fool-Proof"… Nevertheless, I suggest you PRACTICE on a less expensive cut (a 'cheaper cut' done right is far better than an 'expensive cut' ruined!!!) OVER – N – OUT

  91. dberry99 says:

    I'm sure it's edible, but store bought broth is a crime. Make it yourself and you will never go back.

  92. helihoot says:

    Once you go down to 350 do you leave it uncovered?

  93. Cool Cat 2007 says:

    TRoy my Prime Rib turned out absolutely PERFECT, Thank you Sir!!!!! Happy New Year!!!!

  94. 6977warrior1 says:

    $530 + $30 more for shipping from Lobel's??!! Looks great, but umm…no thanks. But thanks for the great video/instructions.

  95. Pat Tompkins says:

    Trying to choose being prime rib roast or beef tenderloin. Tenderloin is more expensive as a roast but prime rib seems to taste better. any thoughts

  96. motley4evr says:

    Amazing. Nice job. Looks phenomenal!

  97. FAST & LOUD says:

    My mouth started watering watching this!
    It looks so good!! 👍👍

  98. Matt opheen says:

    Going to try this recipe for New year's. Thanks for all the great videos. Happy New year T-Roy.

  99. Kevin Delka says:

    I was onboard until I saw your fat separation at 5:20, really? Got some ocean front property in Arizona? All the best in 2020

  100. ray tang says:

    It’s too well done , waste the perfect good meat

Leave a Reply

Your email address will not be published. Required fields are marked *