Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.
If you’re looking for a more traditional recipe, check out my other post for the Perfect Prime Rib Roast with Red Wine Jus.
This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter.
In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome. I’ve developed quite a few recipes for them over the past year – come take a look.
Prime Rib Roast with Miso Au Jus Recipe
Ingredients
- 1 (6-10 pound) standing rib roast
- salt and freshly ground black pepper
- 1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
- 5 large carrots, halved
- 8 stalks celery, halved
- 2 onions, halved
- 1 cup red wine
- 2 cups good quality beef stock
Instructions
- Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.
- Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.
- While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.
- Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.
- Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Hi Jaden!
Does miso have peppers in it?
No it does not!
Made this recipe for our Christmas dinner this year and my family loved it. I had never used Miso Paste before, but the photos just looked too good to not give it a try, and I have not had a miss with any of Jaden’s recipes. If you are in Atlanta, the store that just seems to have everything is International Farmer’s Market off Buford Highway, just OTP (outside the perimeter for those of you that don’t live here). I searched all over for that Miso paste and finally had to get somebody to help me. I had no idea I was supposed to look in the refrigerated section, and oh my….. all the different Miso pastes! I couldn’t find the Miso & Easy so I went with the shiro miso.
The only point I wasn’t sure of was the oven temp. I set the oven at 250 and then saw a post by one of the readers that said it should be 350, so this confused me a little bit. So, I split the difference, cooked it for a while at 250 then upped it to 350 and finally used my meat thermometer to settle it once and for all. Once the meat thermometer hit about 135, I considered it done. My family loved this roast. Thanks Jaden for a wonderful Christmas dinner!
I like it thank you madame 🙂
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What gorgeous pictures. I’ve been looking around for miso lately and am having a hard time finding it, even in specialty markets. Guess its time to visit the Asian food markets, I just have to find them. Thanks for sharing your talents.
What’s the difference between a standing rib roast and a non standing rib roast?
Unfortunately, I believe there is a typo in this recipe. After cooking my roast for 20 min/lb, it was nowhere close to being done. I consulted my trusty Fannie Farmer and found for it to cook at that rate, the oven would need to be at 350 degrees, not 250. Thank goodness I had started early and we were able to eat dinner at 8:00 – a little late for our guests, but at least we didn’t send them home hungry.
Possibly as a result of the temperature error, our vegetables never got nice, so we threw them out. I added a little dried onion to the jus, which I just cooked in a small pot on the stovetop.
Other than that, this is a great recipe! Highly recommended.
Yum that sounds good. I never thought of using miso paste. This goes on the list of dishes to try. Thanks for the recipe.
One of my favorite dishes of the year, hands down, prime rib puts a smile on my face. I like the idea of the miso wet rub. I used my leftover prime rib to make a fantastic eggs benedict this morning.
Sounds delicious. I would not have thought of using miso, but it does make sense. I love jus and would be very interested to see the depth that miso gives it. Thanks for the post and have a very Happy New Year.
Jaden, amazing recipe. Made it for Xmas dinner and we couldn’t stop swooning over the flavor that the miso adds to the meat and the jus.
Hi Jaden, thanks for all those wonderful recipes that you bring to us. This one is completely amazing. I really wish a Merry Christmas for you and your family.
Did you marinate in miso for a while? or you just slathered it on right before cooking?
I just slathered it on right before cooking. You may marinate overnight if you wish.
In both places where you linked to the simpler version, you just linked to a picture of it. I did find it here https://steamykitchen.com/12516-perfect-prime-rib-roast-au-jus-recipe.html but you might want to fix the links.
I’ll probably try a combo of the simpler one and a recipe I already have here. But the meat is procured!
Oops – thanks for catching that!
Thanks for sharing your prime rib roast with miso jus recipe. This seems like a really delicious holiday dish idea.
give me some please…
That is one nice looking roast and I like the use of the miso!
Perfect winter food!! Need to make this, have been finding an excuse to buy more miso 🙂
I have always been scared to make prime rib!! I’m definitely going to try this soon! Thank you! 🙂
There’s not much that I crave, but beef is one of them and this prime rib takes the cake. I now need to get myself to the grocery store and make this asap because otherwise I may not make it without having it in my life.
This rib roast is a total beauty! I’m really intrigued about the miso too. I wonder what it tastes like as it adds to the flavor of the meat.
Hi Jaden! Your prime rib looks amazing. We talked about doing one for Christmas, but with just the two of us, we’re doing steaks instead. FYI, when I went to click on the link above for Perfect Prime Rib, it just brought up a .jpg. Merry Everything!
Wow that looks real good! I must make this soon. Whole Foods, here I come. They have the best meat department. Thank you for this recipe, simple, and quick. loving it.