How to roast and carve a show-stopping centrepiece for Mother’s Day lunch.
Few roasts are as impressive as a dry-aged prime rib. Richly marbled and full of flavour, this premium cut of beef becomes incredibly tender when roasted slowly and rested properly before carving.
Dry ageing intensifies the flavour of the beef, creating a deep, nutty richness that makes this one of the most luxurious roasts you can serve. Traditionally, prime rib comes from the rib section of the animal and is roasted on the bone, which helps regulate heat and keeps the meat juicy while cooking.
Whether you’re hosting a family lunch or celebrating Mother’s Day, this roast delivers a proper butcher-quality Sunday dinner.
Serves: 6–8
Prep Time: 15 minutes
Cooking Time: Approx. 1 hour 30 minutes plus resting
Ingredients
- 1 Hugh Maguire Butchers Dry-Aged Prime Rib (approx. 3kg / 6–7lb, bone-in)
- 2 tbsp olive oil
- 2 tbsp coarse sea salt
- 1 tbsp cracked black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 garlic cloves, crushed
Method
1. Bring the beef to room temperature
Remove the prime rib from the fridge 2–3 hours before cooking so it cooks evenly throughout.
2. Season generously
Rub the roast with olive oil, salt, pepper, garlic and fresh herbs. Press the seasoning into the fat and meat to coat evenly.
3. Start hot
Preheat the oven to 220°C (200°C fan).
Place the beef in a roasting tray and roast for 20 minutes to develop a rich crust.
4. Reduce heat and continue roasting
Lower the oven to 180°C (160°C fan) and continue cooking:
- 15 minutes per 450g for rare
- 20 minutes per 450g for medium
Use a meat thermometer if possible.
5. Rest the roast
Transfer the roast to a warm plate and cover loosely with foil. Allow it to rest for 20–30 minutes so the juices redistribute through the meat before carving.
Hugh Maguire Butchers Tip
A bone-in dry-aged rib roast offers the best flavour and tenderness. The marbling melts during roasting, creating a beautifully juicy centre with a rich crust.
How to Carve Prime Rib
- Place the roast on a carving board with the bones facing down.
- Run a sharp knife along the bones to separate the meat from the rib rack.
- Once removed, slice the roast against the grain into thick slices.
- Serve with the rib bones alongside for extra flavour.
Carving this way gives you neat slices and makes serving much easier.
