Name: Prime Rib Ribeye Roast
Prep time: 30 min
Cook time: 3 h
Total time: 4 h 20 min
Yield: 4
Cuisine: American
Ingredients: Rib roast drippings; 1/2 cup beef broth; Salt to taste; Pepper to taste; 2 pound standing rib roast, thawed; Salt to taste; Pepper to taste; 1/2 Tablespoon cooking oil

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Prime Rib Ribeye Roast is slow roasted and easy to prepare! This impressive cut of beef is melt in your mouth tender and juicy served with homemade Au Jus for dipping.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

This small batch recipe for two makes a great lunch, dinner or impressive date night meal.

a graphic of Best Standing Prime Rib Roast with Au Jus for two — Prime Rib Roast with Au Jus for Two

Roasting at a low heat will evenly cook the standing rib roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but the result will be well-done on the outside of the roast with a medium-rare interior (if you are trying to cook a medium-rare roast). Cooking prime rib at 225 degrees F. will result in almost all the meat ending at medium-rare.

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How to make Prime Rib Roast

For the Standing Rib Roast

For the best result let the standing rib roast sit on the counter for 30 minutes up to 2 hours to come to room temperature.

Preheat the oven to 225 degrees F.

Using kitchen twine, tie the roast parallel to the rib bones at each end and between each pair of ribs. Click for kitchen twine.

a 2 lb prime rib roast tied with kitchen twine. — 2 lb prime rib roast

Heat a large skillet on the stove until hot over medium heat. Add the cooking oil.

Place the roast in the skillet and sear for three minutes on each side.

a 2 lb prime rib roast searing in a frying pan.

Remove from heat and season heavily with salt and pepper.

Place on a wire rack that fits inside your roasting pan.

Insert the probe of your digital meat thermometer into the roast so that the probe is approximately in the middle of the roast and not touching a bone. Click for a meat thermometer.

a beef roast on a roasting rack with a meat thermometer inserted

Set the meat thermometer for desired doneness. Prime Rib Temperature · Rare: 120-125°F · Medium Rare: 130-135°F · Medium: 135-140°F · Well-done: 145°F. Do not go higher than 145°F or it will be over cooked.

Place the roasting pan in the oven to bake on the rack in the lowest position of the oven.

When the roast is done (about 45 minutes to 1 hour per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least 20 minutes.

How to make Au Jus for Prime Rib

Over low heat, deglaze the roasting pan by pouring in 1/2 cup beef broth and bring to a boil, scraping the bottom of the pan to get the bits.

Season the Au Jus with salt and pepper and carefully pour it into small serving bowls or a gravy boat.

To slice the roast, first cut the rib bones out, if desired, and then lie the roast on the cut side to carve large slices off the roast.

Serve the prime rib with Au Jus for dipping.

Two Prime Rib Roast steaks with a side of horseradish — Prime Rib with Au Jus

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Yield: 4 servings

Prime Rib Ribeye Roast

Prime Rib Ribeye Roast is slow roasted and easy to prepare! This impressive cut of beef is melt in your mouth tender and juicy served with homemade Au Jus for dipping.

Prep Time 30 minutes

Cook Time 3 hours

Rest Time- Divided 50 minutes

Total Time 4 hours 20 minutes

Ingredients

For the Standing Prime Rib Roast:

2 pound standing rib roast, thawed
Salt to taste
Pepper to taste
1/2 Tablespoon cooking oil

For the Au Jus:

Rib roast drippings
1/2 cup beef broth
Salt to taste
Pepper to taste

Instructions

For the Prime Rib:

For the best result let the standing rib roast sit on the counter for 30 minutes up to 2 hours to come to room temperature.
Preheat the oven to 225 degrees F.
Using kitchen twine, tie the roast parallel to the rib bones at each end and between each pair of ribs. Click for kitchen twine.
Heat a large skillet on the stove until hot over medium heat. Add the cooking oil.
Place the roast in the skillet and sear for three minutes on each side.
Remove from heat and season heavily with salt and pepper.
Place on a wire rack that fits inside your roasting pan.
Insert the probe of your digital meat thermometer into the roast so that the probe is approximately in the middle of the roast and not touching a bone. Click for a meat thermometer.

Place the roasting pan in the oven to bake on the rack in the lowest position of the oven.
When the roast is done (about 45 minutes to 1 hour per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least 20 minutes.

For the Au Jus:

Over low heat, deglaze the roasting pan by pouring in 1/2 cup beef broth and bring to a boil, scraping the bottom of the pan to get the bits.
Season the au jus with salt and pepper and carefully pour it into small serving bowls or a gravy boat.
To slice the roast, first cut the rib bones out, if desired, and then lie the roast on the cut side to carve large slices off the roast.
Serve the prime rib slices with the au jus for dipping.

Notes

Roasting at a low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but the result will be well-done on the outside of the roast with a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 225°F will result in almost all the meat ending at medium-rare.

Prime Rib Ribeye Roast