Prime Rib Recipe

Why You’ll Love This Recipe

Prime Rib is a classic centerpiece dish known for its juicy, tender interior and flavorful, herb-crusted exterior. Perfect for holidays or special gatherings, this cut of beef is celebrated for its rich marbling and impressive presentation. Roasted slowly to perfection, it’s a dish that promises both flavor and elegance.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

prime rib roast (bone-in or boneless)olive oilkosher saltfreshly ground black peppergarlic clovesfresh rosemaryfresh thymeonion (optional for roasting base)beef broth or red wine (for au jus)

directions

Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.

Preheat your oven to 450°F (230°C).

In a small bowl, mix olive oil with minced garlic, chopped rosemary, thyme, salt, and pepper to form a paste.

Rub the herb paste generously all over the prime rib, making sure to coat all sides.

Place the roast bone-side down on a rack in a roasting pan. Optionally, place onion slices in the bottom of the pan for extra flavor.

Roast at 450°F (230°C) for 20 minutes to create a seared crust.

Reduce the oven temperature to 325°F (165°C) and continue roasting for 13-15 minutes per pound for medium-rare, or until the internal temperature reaches your desired doneness.

Remove the roast from the oven, tent with foil, and let rest for 20-30 minutes before carving.

While resting, you can prepare a simple au jus by deglazing the roasting pan with beef broth or red wine, scraping up the flavorful bits.

Servings and timing

This recipe serves approximately 6-8 people.Preparation time: 15 minutesInitial roasting time: 20 minutesRoasting time at lower temp: 1.5–2 hours (depending on size)Resting time: 20–30 minutesTotal time: 2.5–3 hours

Variations

Use a mustard-herb crust for a tangier flavor.

Add horseradish cream as a condiment on the side.

Smoked salt can add a deeper flavor to the crust.

Roast root vegetables underneath the meat for a built-in side dish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat slices gently in the oven at 300°F (150°C) covered with foil to prevent drying.For quick reheating, microwave in short intervals, covered, to preserve moisture.

FAQs

What is the best doneness for Prime Rib?

Medium-rare is the most popular for tenderness and flavor, usually at 130–135°F internal temperature.

Should I cut the bones off before roasting?

You can leave them on for flavor and presentation or cut them and tie them back on for easy carving.

Can I make it ahead of time?

You can prep it with seasoning a day ahead, but roast just before serving for best results.

What if I don’t have a meat thermometer?

A meat thermometer is highly recommended, but you can estimate by time and test with a skewer—juices should run slightly pink for medium-rare.

Is bone-in better than boneless?

Bone-in adds flavor and helps retain moisture, though boneless is easier to slice.

How do I make the crust extra crispy?

Starting with a high-temperature roast (450°F) helps form a nice crust—don’t skip this step.

Can I use dried herbs instead?

Yes, but use about one-third the amount compared to fresh herbs.

What wine pairs well with Prime Rib?

Cabernet Sauvignon, Merlot, or Syrah are all excellent choices.

Can I cook it on the grill?

Yes, indirect heat grilling can produce excellent results with a smoky flavor.

Do I need to baste the roast?

It’s not necessary, as the fat content keeps it moist, but occasional basting won’t hurt.

Conclusion

Prime Rib is the ultimate showstopper, offering a succulent, savory bite that’s perfect for any celebration. With its rich flavor and beautiful presentation, this roast is sure to impress guests and create lasting memories. Whether it’s your first time making it or a holiday tradition, Prime Rib is always a winner on the table.

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