Italian Style Prime Rib Roast

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5 from 7 votes

A tried-and-true Italian Style Prime Rib Roast that comes out perfect every time. Seared, seasoned with Italian herbs, and cooked low and slow, then served with flavorful au jus. A timeless family recipe made for holidays and special gatherings.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Beef

Cuisine: American

Keyword: Italian Style Prime Rib Roast, prime rib, prime rib roast

Servings: servings

Calories: 906kcal

Author: Michaela Kenkel

Equipment

Thermapen ONE

Ingredients

4-5 pound Prime Rib Roast
1 Tablespoon Worcestershire Sauce
1/4 teaspoon dried parsley flakes
¼ teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1 teaspoon salt
garlic powder
onion salt
1 beef bouillon cube
1 cup of water
Au Jus Packet if desired

Instructions

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 all over the roast.
Place the roast back in the oven and cook for 15 minutes per pound or until you achieve an internal temperature of 115-120 degrees F. with a digital meat thermometer. Your roast will be medium rare.
Remove the roast from the pan, and skim the fat from the drippings. Combine the beef bouillon and water until the cube is dissolved. Add the mixture to the drippings to make au jus.
For extra au jus, prepare the au jus packet according to the package instructions.
Note: So that everyone enjoying the Prime Rib gets their piece cooked to their liking, we heat the extra au jus in a skillet. As we carve the roast quickly add one slice to the hot au jus to bring the meat to the temperature desired.

Notes

Two Italian style prime rib roasts on a rack.

To Make Large Amounts of Prime Rib:

We always make a 20-pound of Prime Rib. 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.

Storage & Reheating

Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. For best results, keep slices with a little au jus to prevent drying out.

To reheat, warm gently in a skillet or saucepan with au jus over low heat until just heated through. Avoid microwaving, as it can overcook the meat.

For longer storage, prime rib can be frozen for up to 3 months. Wrap slices tightly in foil or freezer-safe bags, and thaw overnight in the refrigerator before reheating.

Nutrition