This classic Prime Rib Roast is a luxurious, restaurant-style beef dish featuring a beautifully seasoned outer crust and a tender, juicy, rosy-pink center. Inspired by the famous prime rib served at Lawry’s, this recipe recreates that unforgettable steakhouse experience at home.
Slow-roasted to perfection and served with rich homemade beef au jus, creamy mashed potatoes, and a golden Yorkshire pudding, it’s an impressive meal for holidays, Sunday dinners, and special occasions.
Preparation Time: 20 minutes
Cooking Time: 1½–2 hours (depending on size)
Resting Time: 25–30 minutes
Servings: 6–8
Ingredients
For the Prime Rib
- 1 whole prime rib roast (approximately 2–3 kg)
- 2 tablespoons olive oil
- 2 tablespoons softened butter
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard (optional)
For the Homemade Beef Au Jus
- 2 cups beef stock
- ½ cup beef roasting drippings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Black pepper to taste
For Serving
- Creamy mashed potatoes
- Yorkshire pudding
- Fresh rosemary
- Extra beef au jus
Step-by-Step Instructions
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