Italian Style Prime Rib Roast

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Make the perfect prime rib roast every time with no second guessing “Am I doing this right?” This Italian Style Prime Rib Roast recipe is tried and true, starts with a sear, then a rub of Italian spices is added before cooking it low and slow.

Learn how to cook the prime rib to a rare stage where it’s tender and juicy, but has the ability to bring it up to temperature to keep everyone at the table happy with their cut of meat.

Prime Rib is a meal that special occasions are made of. This Italian Style Prime Rib Roast is perfect each and every time, a recipe from my Mother and Father In Law, that brings back loads of memories for me. I originally wrote this recipe back when we celebrated Christmas each year at their farm in Iowa.

My Father-in-Law passed away in 2018 and his loss is still felt daily by all of us. We have continued his tradition of Prime Rib during the holiday season, and it’s a family tradition I hope that my kids take over someday.

My Original Story from 2012

Even though I am updating this post, for sentimental reasons this part is staying. Read it if you like, or go ahead and scroll down to the printable recipe card for the recipe. 

No… your eyes aren’t playing tricks on you… that is 24, yes, 24 pounds of PRIME RIB right there. My In-Laws have always done Prime Rib for Christmas dinner.

I will honestly tell you that until I had this magnificent dinner, I had never had Prime Rib in my life. After having it, I would try to order it in a restaurant, and it was such a HUGE disappointment!

 They do it best I will tell you. I’m not sure why I should be surprised, though.  In the department of Mother and Father-In-Law, I just plain hit the jackpot. They are such a fantastic family, and I thank God for them every night I lay my head on my pillow.

 Denny, my Father-in-law, loves to read my blog and gets a huge kick out of me taking pictures of food when he visits.  “Don’t ‘cha wanna take a picture of that one, Kala?”  This year, I decided to document the making of the Prime Rib. With the help of my hubby. If you want to make a Prime Rib that will wow the masses…. here is what it takes!

Denny cuts off a few steaks so they will fit in the pan!
steaks go in the freezer to be enjoyed later
Brian helps his parents do the herb and spice rub after the meat is seared to perfection
Denny trims the fat off of the roast and begins slicing.  He sets an electric frying pan with au jus to the side to cook it a little more for those who don’t like it too pink!


Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

  • 4-5 pound rump or prime rib roast – Look for a bone-in prime rib roast. Your local butcher can help you with choosing your roast and any trimming. There are three different grades: Prime, choice, and select. The grades refer mainly to the amount of fat marbling in the muscle; Prime beef must contain at least 8% intramuscular fat, which is why prime is usually more tender and flavorful than the other grades.

  • Worcestershire Sauce
  • Herb and Spice Mix – This consists of dried parsley flakes, basil, black pepper, Italian seasoning, kosher salt, garlic powder, and onion salt.
  • Au Jus Mix – McCormick is my favorite brand.
  • Beef bouillon cube – You will dissolve this in 1 cup of water or you can use a cup of beef broth or beef stock. 



FIRST: Take the meat out of the fridge and bring it to room temperature. Put the meat in an ungreased shallow roasting pan on a rack, fat side up.

Bake at 450 degrees for 15 minutes to sear the meat.

SECOND: Remove from the oven and rub all over with Worcestershire Sauce.

In a small bowl, mix the herbs and spices together and sprinkle over and rub into the meat.

THIRD: Set your oven temperature to 250 degrees and cook your roast for a total time of 15 minutes per pound until meat is medium rare.

Use an instant-read thermometer to measure the internal temperature. 

To make your own Au Jus: Skim the fat from the drippings, and return the drippings to the pan. Combine with beef bouillon and water. Add bouillon to drippings to make Au Jus.

For extra Au Jus, just use McCormick au jus packets, according to package instructions.

We heat the extra au jus in an electric skillet, and as we carve the roast, add the slices to the au jus to bring it up to temperature for the person who will be enjoying it. It only takes a couple of seconds!


Love it? Pin It!

If you love this Italian Style Prime Rib Recipe recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!



What is the difference between prime rib and standing rib roast? The term “standing” rib roast actually refers to the cooking method or position in which you place the roast in the pan. Prime rib is a Preheat oven to 450 degrees F. and is a specific cut of beef from the rib section of the cow. The ribs are numbered and a whole prime rib consists of ribs 6 to 12 and is considered the best. Any ribs outside those numbers would not be considered prime rib but rather just a rib roast. Prime rib will always have the rib bones and a rib roast may or may not have bones. 

What cut of meat is prime rib? Prime rib is a tender, flavorful loin that is cut from the bottom part of the beef ribs. A whole prime rib is composed of 6 ribs (ribs 6 to 12), which can weigh anywhere from 12 to 16 pounds. It is sometimes called chuck end roast or top loin. It is traditionally slow-roasted and then served as an entrée. Ribeye steaks are cut from the prime rib roast. 

How is prime rib best cooked? Prime rib is best served rare or medium-rare. It is usually slow-roasted and should be cooked through, resulting in a flavorful crust and tender marrow. Prime rib is typically cooked to a temperature of at least 140 degrees Fahrenheit. Of course, some may prefer it rarer or more well-done. Cooking to this temperature allows the prime rib to become very juicy and succulent. Cooking prime rib at the hottest temperature (325 degrees f) is the “prime” method. You can also cook it at a lower temperature (250 degrees f) for longer – this method is called “gourmet”. 


  • If you need more au jus, you can use extra au jus packets and prepare them according to the package instructions. Blend with the homemade au jus.
  • You can make your own creamy horseradish sauce with my recipe. Many people enjoy horseradish sauce with prime rib.
  • There are so many great side dishes to serve with prime rib. Some of my favorite choices would be Potatoes Au Gratin, Cauliflower Gratin, Mashed Potatoes, and, of course, a glass of red wine is a must!
  • If you happen to have leftovers, store your prime rib in an airtight container for 5-7 days in the refrigerator. You can also freeze your cooked meat for up to 6 months. It’s great for sandwiches, or use it for soups or making a batch of beef tips and gravy.


I hope you enjoy this family recipe as much as we do! This easy recipe for Italian Style Prime Rib will become one of your favorite meals for your holiday dinner or any special occasion!

M. logo An Affair from the Heart
Finished prime rib in a roasting pan
5 from 7 votes
Print Recipe

Italian Style Prime Rib Roast

Italian Style Prime Rib Roast. Seasoned with Worcestershire and Italian spices.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Beef
Cuisine: American
Keyword: Italian Style Prime Rib Roast
Servings: 4 -5 lb Roast
Calories: 9702kcal
Author: Michaela Kenkel



  • 4-5 pound Prime Rib Roast
  • 1 T. Worcestershire Sauce
  • 1/4 teaspoon each: dried parsley flakes basil, pepper, Italian seasoning
  • 1 teaspoon salt
  • A generous sprinkling of garlic powder and onion salt
  • 1 beef bouillon cube dissolved in 1 cup of water
  • Au Jus Packet for extra if desired


  • Preheat oven to 450 degrees F.
  • Take the meat out of the fridge and bring it to room temperature before cooking.
  • In a small bowl mix together parsley flakes, basil, pepper, Italian seasoning, and salt. Set aside.
  • Put the prime rib roast in an ungreased pan on a rack, with the fat side up. Bake for 15 minutes to sear the meat.
  • Reduce the oven temperature to 250 degrees.
  • Remove the prime rib from the oven and rub it with Worcestershire Sauce. Give the meat a generous sprinkling of onion salt and garlic powder, rubbing it in on all sides. Sprinkle with the spice mixture, and rub it on the outside of the roast.
  • Place the roast back in the oven and cook for 15 minutes per pound. This will make the roast Medium Rare. You are aiming for an internal temperature of 115-120 degrees Fahrenheit with a digital meat thermometer.
  • To make your own Au Jus: Skim the fat from the drippings, and return the drippings to the pan. Combine with beef bouillon and water. Add bouillon to drippings to make Au Jus.
  • For extra Au Jus, just use McCormick au jus packets, according to package instructions.
  • We heat the extra au jus in an electric skillet, and as we carve the roast, add the slices to the au jus to bring it up to temperature for the person who will be enjoying it. It only takes a couple of seconds!


To make a larger roast, increase the amount of the seasonings based on the bigger size. We make 20 pounds, so we take it x4. Note: If you are making large portions of Prime Rib and have two sections like you see here, you will cook the meat, based don't the weight of the smaller sections not the whole amount. So if you have 20 pounds of prime rib in two 10-pound sections, base the cooking time on 10 pounds of meat.


Serving: 1g | Calories: 9702kcal | Carbohydrates: 13g | Protein: 578g | Fat: 798g | Saturated Fat: 330g | Polyunsaturated Fat: 377g | Cholesterol: 2143mg | Sodium: 5986mg | Fiber: 4g | Sugar: 3g

This recipe was originally posted on January 4, 2012. It has been updated to improve user experience and reshared on December 21, 2022.

Similar Posts


  1. Reading your blog makes me hungry. Don’t worry! With this super delicious looking dish, we won’t even bother to count the calories. Our cousins will be coming over to see our new house and I’m thinking of preparing a great dish for them. I think I just found it. I will definitely try this one. Thanks for sharing your recipe with us. I look forward to more delicious recipes.

    Liz Peters

  2. so you are searing it first with out the rub? what temp 450 degree? thenhow long 15 minutes? then add the spices and back in oven at 250 temp?
    I do mine with the spices put on then wrap in saran wrap put in refridge over night then remove plastic, set oven for 450 cook 45 minutes then I turn oven down to 200. cook till 140 to 150

    1. Yes, that is how they make it every year and it turns out great!! He makes it medium rare, and has a skillet of au jus warming to bring any up to medium or medium well for those who prefer it that way! 🙂

  3. Looks great….. We make herb crusted prime rib for christmas now also, the only difference is my hubby cooks it on the groll.

  4. You,re prime rib roast s really look good about the only difference is my hubby cooks it on the grill. Melts in your mouth just as you does I,m sure….

  5. Wow! I’ve never seen that much beef cooking. It looks fabulous. Thanks for making the recipe for a regular size roast.

  6. Enjoyed this for dinner last night and it was a savory success! Excited to serve this again for Christmas; definitely everything a gourmet meal should be, and then some!

  7. The Italian rub on this prime rib roast sounds amazing and I love that you cook it low and slow. It looks marvelous!

Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.