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There’s something almost magical about presenting a prime rib roast at the dinner table.
The quiet anticipation, the glorious aroma, it’s the undisputed star of any special occasion.
Why You’ll Master This Prime Rib
Let’s be honest, a prime rib can feel a little intimidating, a culinary mountain to climb.
But the view from the top, a perfectly cooked, juicy roast you made yourself, is absolutely worth it, and the path is much simpler than you think.
Ingredients Needed for the Recipe
- Beef Prime Rib (5 pounds): The main event, a beautifully marbled roast that promises rich flavor and tender texture.
- Sea Salt & Freshly Ground Black Pepper: The essential foundation, enhancing the meat’s natural, robust taste.
- Fresh Rosemary & Thyme: These earthy, aromatic herbs create a classic, fragrant crust that complements the beef perfectly.
- Garlic (8 cloves, minced): It infuses the roast with a pungent, savory depth that mellows into sweetness while cooking.
- Olive Oil: This binds the seasonings together, helping them form a delicious, cohesive paste that adheres to the meat.
- Horseradish (optional, for serving): Its sharp, bracing kick provides a wonderful, palate-cleansing contrast to the rich, fatty beef.
Achieving the Perfect Doneness
Using a meat thermometer isn’t just a suggestion, it’s your secret weapon for perfection.
Pull the roast from the oven when it’s 5-10 degrees below your target, as it will continue to cook while resting, a truly crucial step.
How to make Prime Rib?
Step 1- The Patient Start
An hour before cooking, take the prime rib from the fridge and season it generously with salt.
Letting it sit on the counter, loosely covered, ensures it will cook evenly from edge to center, not just on the outside.
Step 2- Oven Preparation
While you wait, move your oven rack to the center position and preheat the oven to a blazing 500°F.
This initial high heat is what will give your roast that incredible, savory, and beautifully browned crust.
Step 3- Create the Flavor Paste
In a small bowl, mix together the salt, pepper, chopped rosemary, thyme, minced garlic, and olive oil.
You’re creating a fragrant, rustic paste that will transform the outside of your roast into something truly special.
Step 4- Season and Position the Roast
Pat the entire roast dry with paper towels; this helps the seasoning stick.
Then, rub that wonderful herb paste over every single surface, massaging it in, before placing the roast bone-side down in your pan.
Step 5- The Two-Stage Bake
Slide the roast into the 500°F oven for a quick, intense 15 minutes to sear the outside.
Then, without opening the door, reduce the heat to 325°F and continue cooking until your thermometer reads 5-10 degrees below your desired doneness.
Step 6- The Non-Negotiable Rest
Once out of the oven, tent the roast loosely with foil and walk away for a full 30 minutes.
This rest period allows the frantic, heated juices to relax and redistribute throughout the meat, guaranteeing every slice is succulent.
Step 7- Carve and Serve
After resting, remove any strings and slice the meat against the grain into half-inch thick pieces.
Serve it with a dollop of sharp horseradish on the side, and get ready for the compliments to roll in.
Bone-In vs. Boneless: A Simple Choice
A bone-in roast, often called a standing rib roast, generally offers more flavor and tends to cook up a bit juicier.
If you go this route, ask your butcher to remove the bones and tie them back on; they act as a natural roasting rack you can easily remove later.
Tips
- Trust Your Thermometer: Ovens can be unpredictable, but temperature doesn’t lie. It’s the only surefire way to achieve the perfect doneness for a prized cut like this.
- Resist Overcooking: Remember, the roast continues to cook after it leaves the oven. It’s much easier to pop it back in for a few more minutes than to fix a dry, overdone piece of meat.
- Never Skip the Rest: Cutting into the roast too soon lets all those precious juices escape onto the cutting board, not stay in the meat where they belong.
- Slice Against the Grain: Look for the lines of muscle running through the meat and cut straight across them. This severs the fibers, making each bite incredibly tender.
What to Serve With Your Masterpiece
You’ll want sides that complement the roast without stealing its thunder.
Creamy mashed potatoes, crispy roasted vegetables, and a simple, fresh wedge salad are all classic, foolproof choices.
Buying the Right Amount
A good rule is to plan for about one pound of prime rib per person, as the bone and fat account for some of that weight.
If you’re serving a huge holiday feast with loads of other dishes, you can safely scale that back to about three-quarters of a pound per guest.
Prime Rib Recipe
Description
Our delicious and easy Prime Rib recipe features a rich herb and garlic seasoning on a boneless or bone-in prime rib roast, with step-by-step instructions and expert tips to cook it perfectly every time. Tender, juicy, and full of flavor—this show-stopping roast is ideal for holidays or special gatherings.
ingredients
Instructions
-
Bring to Room Temperature
Remove prime rib from the refrigerator 1 hour before cooking. Lightly season all sides with salt and loosely cover with plastic wrap while it comes to room temperature.This ensures even cooking. -
Preheat Oven
Adjust oven rack to center position. Preheat oven to 500°F (260°C). -
Prepare Herb Rub
In a small bowl, combine 1½ tsp salt, black pepper, rosemary, thyme, minced garlic, and olive oil to form a paste. -
Season and Place Roast
Pat the roast dry with paper towels. Rub the herb mixture evenly over all surfaces. Place bone-in roast bone-side down in a roasting pan or cast iron skillet. For boneless, place on a wire rack inside the pan. -
Roast
Roast at 500°F for 15 minutes. Then reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 5–10°F below your desired doneness (see notes for timing per pound).Rare: 120°F (10–12 min/lb), Medium Rare: 130°F (13–14 min/lb), Medium: 140°F (14–15 min/lb). Use a meat thermometer. -
Rest
Remove roast from oven and tent loosely with foil. Let rest for 30 minutes. The internal temperature will rise another 5–10°F during this time.Resting locks in juices for a tender, flavorful result. -
Carve and Serve
Slice against the grain into ½-inch thick pieces. Serve with horseradish if desired.
Nutrition Facts
Servings 10
Serving Size 1 slice (approx. 8 oz / 227g)
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 50g77%
- Saturated Fat 21g105%
- Cholesterol 190mg64%
- Sodium 590mg25%
- Potassium 720mg21%
- Total Carbohydrate 2g1%
- Protein 55g111%
- Calcium 30 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Bone-in vs. Boneless: Bone-in roasts are more flavorful and self-supporting. Ask your butcher to remove and tie the bone back for easy carving.
- Don’t skip the rest time! Cutting too soon releases juices, resulting in dry meat.
- Use a meat thermometer: Essential for precision—prime rib is expensive, so don’t guess!
- Serving suggestion: Pair with mashed potatoes, roasted vegetables, wedge salad, and homemade rolls.
Frequently Asked Questions
How much prime rib do I need per person?
Plan for 1 pound per person. For large holiday meals with many sides, ½–¾ pound per person is sufficient.
Can I cook prime rib ahead of time?
Yes! Cook it fully, then cool and refrigerate. Reheat gently in a 250°F oven, covered with foil, until warmed through. Finish with a quick broil to refresh the crust if desired.