Prime Rib Recipe

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

  1. 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.
  2. 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.
  3. Preheat the Oven: Set the oven to 450°F (230°C).
  4. 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.
  5. Lower the Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting.
  6. 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)
  7. 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.
  8. 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

Prime Rib Recipe

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!

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Prime Rib Recipe

Prime Rib Recipe

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 2-3 hours (varies by weight
  • Total Time: ~3.5 hours
  • Yield: 68 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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