A perfectly cooked prime rib is a show-stopping centerpiece for any special occasion. This luxurious cut of beef is known for its rich marbling, tenderness, and deep flavor. Whether you’re preparing it for a holiday feast or an elegant dinner, this recipe will guide you to a juicy, flavorful prime rib with a beautifully crisp crust.
Why You’ll Love This Recipe
- Tender and Juicy – Prime rib is known for its melt-in-your-mouth texture and exceptional beefy flavor.
- Easy to Make – Despite its gourmet appeal, prime rib is surprisingly simple to prepare with minimal ingredients.
- Perfect for Special Occasions – Ideal for Christmas, Thanksgiving, or any festive gathering.
- Customizable Seasoning – You can tailor the rub to match your flavor preferences.
- Great Leftovers – Leftover prime rib can be used in sandwiches, tacos, or even breakfast hash.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Prime rib roast (bone-in or boneless)
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Fresh rosemary
- Fresh thyme
- Olive oil or butter
- Beef broth (for optional au jus)
Directions
- Prepare the Roast: Remove the prime rib from the refrigerator at least 2 hours before cooking to allow it to reach room temperature. Pat it dry with paper towels.
- Season: Mix salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the mixture evenly over the roast, then drizzle with olive oil or melted butter.
- Preheat the Oven: Set the oven to 450°F (230°C).
- Roast at High Heat: Place the prime rib in a roasting pan with the fat side up. Roast for 15-20 minutes at 450°F to develop a flavorful crust.
- Lower the Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting.
- Check Doneness: Use a meat thermometer to check the internal temperature:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Rest the Meat: Remove the roast from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute.
- Serve: Slice and serve with optional au jus or horseradish sauce.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 1.5-2 hours (depending on doneness preference)
- Resting Time: 20 minutes
- Total Time: About 2.5 hours
Variations
- Herb-Crusted Prime Rib: Add Dijon mustard before applying the seasoning rub for an extra flavorful crust.
- Garlic Butter Prime Rib: Slather the roast with a garlic and herb butter mixture before roasting.
- Smoked Prime Rib: Use a smoker for a slow-cooked, smoky finish.
- Reverse Sear Method: Cook at low heat (250°F) until almost done, then sear at high heat for a crispy exterior.
Storage/Reheating
- Refrigeration: Store leftover prime rib in an airtight container for up to 4 days.
- Freezing: Wrap slices in foil and store in a freezer-safe bag for up to 3 months.
- Reheating: Warm in a 250°F oven until heated through, or use a skillet over low heat to avoid overcooking.
FAQs
How do I choose the best prime rib?
Look for a well-marbled cut with a bright red color and a good fat cap. USDA Prime or Choice are the best quality grades.
Should I cook prime rib with the bone in?
Yes, bone-in prime rib retains more moisture and flavor during cooking.
How can I make au jus for prime rib?
Use the pan drippings, beef broth, and a splash of red wine. Simmer until slightly reduced.
What side dishes go well with prime rib?
Mashed potatoes, roasted vegetables, creamed spinach, and Yorkshire pudding are classic pairings.
Can I cook prime rib in a slow cooker?
Yes, but roasting in the oven gives the best crust. If using a slow cooker, sear the meat first.
Why is my prime rib tough?
Overcooking or not letting it rest properly can make it tough. Use a thermometer to ensure correct doneness.
How long should I let prime rib rest?
At least 20 minutes to allow juices to redistribute.
Can I use a different seasoning blend?
Absolutely! Customize with different herbs and spices to your liking.
What’s the difference between prime rib and ribeye?
Prime rib is a larger cut with the bone, while ribeye is a boneless steak cut from the same section.
How do I reheat prime rib without drying it out?
Reheat in a low-temperature oven (250°F) with a bit of broth to keep it moist.
Conclusion
Prime rib is a luxurious and flavorful cut of beef that’s surprisingly simple to make at home. Whether you prefer it rare or medium, following this recipe ensures a perfectly cooked roast every time. Serve it with your favorite sides for an unforgettable meal!
PrintPrime Rib Recipe
- Prep Time: 15 minutes
- Cook Time: 2-3 hours (varies by weight
- Total Time: ~3.5 hours
- Yield: 6–8 people 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This juicy, tender, and flavorful prime rib is the ultimate centerpiece for any holiday or special occasion. A simple seasoning blend and slow roasting method ensure a perfectly cooked, melt-in-your-mouth roast every time.
Ingredients
- 1 (5-7 lb) bone-in prime rib roast
- 2 tbsp kosher salt
- 2 tbsp black pepper (freshly ground)
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 2 tbsp olive oil or softened butter
- 2 tsp Dijon mustard (optional, adds a subtle tang)
Instructions
-
Prepare the Roast:
- Take the prime rib out of the fridge at least 2 hours before cooking to bring it to room temperature.
- Pat the roast dry with paper towels.
-
Season the Meat:
- Mix together salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Rub the roast all over with olive oil or butter, then coat it evenly with the seasoning mix.
- If using Dijon mustard, rub a thin layer over the meat before applying seasonings.
-
Preheat & Roast:
- Preheat your oven to 500°F (260°C).
- Place the prime rib on a roasting rack in a large roasting pan, fat side up.
- Roast at 500°F for 15 minutes to create a crispy crust.
-
Slow Roast:
- Reduce oven temperature to 250°F (120°C) and continue cooking until the internal temperature reaches:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- This usually takes about 15-20 minutes per pound.
- Reduce oven temperature to 250°F (120°C) and continue cooking until the internal temperature reaches:
-
Rest & Serve:
- Remove the roast from the oven and tent it loosely with foil.
- Let it rest for at least 30-45 minutes to allow the juices to redistribute.
- Slice and serve with au jus and horseradish sauce.
Notes
- Use a meat thermometer for the most accurate doneness.
- For a crispier crust, sear the roast in a hot pan before roasting.
- Save the pan drippings to make a rich and flavorful au jus.
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