Dutch Oven Prime Rib

This tried and true recipe for Dutch oven prime rib has earned nothing but rave reviews! It has the perfect balance of flavor, tenderness, and ease of preparation! The roast is seasoned with a blend of garlic, rosemary, thyme, and freshly cracked black pepper. It’s then coated with a mixture of butter and olive oil, similar to my steak butter, to ensure a golden, flavorful crust. 

It’s roasted in the oven at a low temperature to ensure tenderness and moisture. Then it’s blasted at a high temperature at the end for a beautifully golden, flavorful crust. The result is a prime rib with a perfectly seared exterior and a succulent, melt-in-your-mouth interior.

I know that this is an expensive cut of meat. So, it’s important that we get it right every single time.

What truly sets this recipe apart is its simplicity and hands-off nature. With the Dutch oven trapping the heat and moisture, the roast practically cooks itself while you attend to other tasks (like prepping the rest of your christmas dinner).

The pan drippings are rich and full of flavor, making it easy to create a decadent au jus or gravy to serve alongside the roast. 

The feedback from those who’ve tried this recipe consistently praises the ease, tenderness, and outstanding flavor of the prime rib, making it a go-to for holiday gatherings, special occasions, or any time you want to impress guests with a delicious and show-stopping dish.

What You’ll Need 

(full list of ingredients can be found in the recipe card in the bottom of this post)

• Deep Dutch Oven – I used Le Creuset 7.25 quart dutch oven (not sponsored). The deep sides catch and hold juices and helps keep the heat concentrated around the roast while allowing airflow for a proper crust formation. A deep cast iron dutch oven works well here too! 
• Digital Meat Thermometer – I recommend using ThermoPro meat thermometer because you you can place it into the meat and leave it in as it cooks without needing to open the oven and poke the meat over and over again. Whatever you use, be sure to use a reliable meat thermometer.

Prime Rib Recipe Ingredients

• Prime Rib Roast – you will NEED a nice cut of beef. I’m talking USDA Prime or above for the best quality. Look for a bright red color with creamy white fat with good marbling (streaks of fat throughout). Also, ensure the cut has an even thickness and bones are intact for uniform cooking and presentation.
• Butter and Olive Oil create a rich, flavorful coating that enhances the crust’s taste while helping seasonings adhere. The fat promotes a golden, caramelized crust through and locks in moisture, keeping the meat juicy and tender.
• Dijon mustard adds a subtle tangy flavor that complements the beef’s savory richness. It also acts as a binder for seasonings.
• Fresh Garlic – mince the garlic as fine as possible. I don’t recommend buying minced garlic because the flavor is strange (in my humble opinion) and fresh is best!
• Fresh Herbs – this includes fresh thyme, and fresh rosemary.
• Seasonings – less is more when it comes to this prime rib roast recipe. The roast already has a great flavor, adding too much will take away from its beauty. So we’re keeping it simple with just garlic powder, salt, and pepper.

Internal Temperatures Degrees of Doneness Guide

In order to get your prime rib to it’s desired doneness, you have to:

• Remove it from the heat source 5 degrees under your desired temperature.
• Allow it to rest.

For the degree of doneness, the internal temperatures are:

• Rare: 120-130 degrees F (remove from heat at 115 degrees F)
• Medium-Rare: 130-140 degrees F (remove from heat at 125 degrees F)
• Medium: 140-150 degrees F (remove from heat at 135 degrees F)
• Medium-Well: 150-160 degrees F (remove from heat at 145 degrees F)
• Well Done: 160 degrees F and above (remove from heat at 155 degrees F)

How to make Prime Rib

Dry Brine the Roast

We’re going to start by prepping the roast the day before. Place the roast onto a wire rack on top of a baking sheet. Pat it dry with a paper towel, then generously coat in kosher salt, black pepper, and garlic powder. Place into the refrigerator for 24 hours.

Remove the roast from the refrigerator and allow it to come to room temperature (this can take about 1 hour). Why? This will allow the roast to cook evenly! Then French the prime rib. This is totally optional. Use a sharp knife to trim away the meat from the top of the rib bones, leaving them clean for presentation. Scrape the bones thoroughly with the back of the knife or a boning tool to achieve a polished look. (Also, if your roast has a fat cap, you can trim it but I prefer to leave it on because it has a ton of flavor!) 

Prepare the Meat and Assemble in the Pan

Once the roast is at room temp, preheat the oven to 250 degrees F. Combine softened butter, olive oil, diced garlic cloves, herbs de provence, garlic powder, dijon mustard, fresh, rosemary in a small bowl. Coat the entire rib roast, ensuring that everything is coated. Season again with salt and pepper (pro tip: this is a big piece of meat so don’t be afraid to season it generously!).

Place onion, garlic, carrot, and celery in the bottom of the dutch oven. As the butter and the juices from the meat collect on the bottom of the pan, it’ll create a delicious au jus for the roast. Place the seasoned roast on top of the vegetables. Insert the probe for the meat thermometer into the thickest part of the meat. (if using a meat thermometer with a probe).

Time to Roast!

Roast prime rib until the internal temperature is 20 degrees below your desired doneness (i.e. for a medium done roast, roast until the roast it 115 degrees F), rotating halfway through the cooking process so that it cooks evenly. 

Increase the oven temperature to 500 degrees F. Continue to cook for 10-20 minutes, until a deep golden brown crust develops and the temperature is at the desired doneness.

Once the roast is at your desired internal temperature, remove the roast from the oven. Take it out of the dutch oven and place onto a wire rack. Cover with aluminum foil and let the prime rib rest for 30 minutes.

Make the Au Jus

While it’s resting, drain all of the pan drippings in the bottom of the pan into a saucepan (you can discard the vegetables). Add to the stove over medium heat and season with salt and pepper. Cook until warmed throughout, about 10-15 minutes, until the mixture thickens a bit. (if you want more of a gravy texture, mix together 1 tbsp of cornstarch and 1 tbsp of water and pour into the au jus, Stir over heat until it thickens)

Cutting the Roast 

When serving prime rib, it’s essential to carve it carefully to ensure each slice has a perfect balance of meat and crust. Stand the prime rib up on a carving board so that the bones are facing up with the fat side on the board. 

• For a boneless rib roast: Use a sharp carving knife to remove the rib bones by slicing along the curve of the bones where the bones meet the meat, creating a boneless roast.
• To keep the bones intact: Use a sharp carving knife to slice between each rib bone and the meat, cutting through the roast into individual bone-in servings. Ensure your cuts are made straight down to keep the portions even and well-presented.

For serving, slice the roast against the grain into 1/2-inch to 1-inch thick portions, depending on your desired serving size. If you prefer, you can also leave the rib bones attached and slice between them for bone-in servings. Serve the roast on a large platter with a garnish of fresh herbs like rosemary or thyme for an extra touch of elegance.

Pro Chef Tips

• If you don’t have a large dutch oven, you can also use a roasting pan or aluminum pan. 
• Monitor with a Thermometer: Insert a meat thermometer into the thickest part of the roast (not touching bone) to ensure precise doneness. This is mandatory for the best results and preventing an under or overcooked roast.
• Choose a High-Quality Meat: Choose a well-marbled prime rib roast, preferably USDA Prime grade, as the marbling ensures flavor and tenderness.
• Remove the roast from the oven when it’s 5 degrees F under temp ​- this slows the cooking process and prevents overcooking the roast.
• Let It Rest: Remove the roast from the Dutch oven, tent it with foil, and let it rest for 30 minutes to allow the juices to redistribute. This makes the meat nice and moist!! 

How to Serve Prime Rib

Classic accompaniments include buttery garlic mashed potatoes, which provide a creamy contrast to the rich beef! Roasted vegetables like carrots, parsnips, and Brussels sprouts.

A crisp green salad with a balsamic dressing offers a refreshing balance, while a cheesy potato gratin or buttery corn on the cob can add extra indulgence. 

Consider serving warm garlic butter rolls or brioche rolls of bread to soak up the juices. Finish the meal with a rich dessert like tiramisu or gingerbread crème brûlée to round out the flavors.