Prime rib, often called the king of roasts, is a holiday favorite that promises a feast for the senses with its buttery soft interior and garlic-crusted exterior. This prime rib recipe was first posted online in 2013 and has since garnered countless 5-star reviews from readers who return to it year after year. Whether you’re hosting Christmas dinner or just want a special meal to impress friends and family, learning to cook prime rib the right way can transform your dinner into an event.
The key to a perfect prime rib roast lies in mastering a few essential techniques: allowing the meat to reach room temperature to ensure even cooking, roasting at high heat to seal in those precious juices, and letting it rest properly to maintain its moisture and flavor. These steps has helped the cooker, even novice cooks prepare succulent, flavorful cuts that melt in your mouth. Along with the roast itself, consider pairing it with Creamy Horseradish Sauce or Au Jus for that extra touch of flavor that really makes the meal shine.
So, if you’ve ever been intimidated by the prospect of cooking a large cut of beef, this guide will reassure and empower you. We take you through each step, from prepping the garlic herb crust to the final slice, ensuring that your prime rib is not just cooked but celebrated. Enjoy the journey of creating a truly impressive dish that will become your signature at the dinner table, and watch as every bite brings a smile to your guests’ faces. As an added bonus, for those who prefer a more hands-off approach, consider using an electric roaster, which can help simplify the cooking process while still delivering delicious results.
How to Make Melt in Your Mouth Prime Rib
To make melt-in-your-mouth prime rib, season generously, roast slowly at 250°F until the internal temperature reaches 130°F for medium rare, then rest before serving. Searing at high heat before or after roasting enhances the crust.
The Best Prime Rib Roast Recipe
Prime rib is a classic centerpiece for any holiday meal, and for good reason. The buttery, soft interior of a standing rib roast contrasts beautifully with the garlic-crusted exterior, creating a dish that melts in your mouth with every bite. This prime rib recipe provides the perfect balance of flavorful beef and a crisp crust. Pair it with homemade horseradish sauce, rich prime rib gravy, or a savory au jus to elevate your meal to a knock-out experience. Whether you’re hosting a festive gathering or celebrating an important occasion, this dish promises to impress.
Cooking a prime rib roast doesn’t have to be intimidating. Follow the trusted secrets: Use a thermometer, avoid opening the oven, and don’t overcook the meat. The simple rule of starting with room-temperature meat and monitoring it closely ensures a perfect result every time. If you’re new to this dish, then no need to worry because we will guide you in each step and this recipe is not just about technique—it’s about creating memories with a dish that feels luxurious yet approachable. Trust me, once you’ve made it, you’ll repeat this recipe for every special event!
Why Trust This Recipes
This prime rib recipe stands out among popular recipes found online, with a proven track record of 10+ years. Developed through rigorous testing, I’ve personally cooked close to 50 roasts over 10 years to guarantee holiday dinner success. This guide comes from hands-on experience, making it a trustworthy option. When choosing a prime rib recipe, always consider if the author has cooked it themselves.
Bone-In or Boneless: Which Prime Rib to Choose?
When deciding between bone-in or boneless prime rib, both options can deliver a delicious meal if cooked right. This recipe works for whole or smaller roasts, whether you’re preparing a 7-bone or 4-bone cut. A bone-in prime rib has the advantage of the bones protecting the meat during cooking, which helps retain moisture and enhance flavor. Plus, the leftover bones can be used to make bone broth—a huge plus! On the other hand, a boneless prime rib offers ease of preparation. Just set it on a rack or use a roasting pan, and if you don’t have one, a wire cooling rack over a rimmed baking sheet works perfectly.
When shopping for your prime rib roast, look for a well-marbled, prime-rated cut instead of choice cuts. Though it may cost more, the upgrade is worth the money because the fat marbling gives the steak its melt-in-your-mouth, buttery texture. Whether you’re trying a Standing Rib Roast, experimenting with Sous Vide, or opting for a Smoked preparation, the quality of the prime rib will make all the difference.
How to Cut and Tie a Prime Rib Roast
Preparing a bone-in prime rib roast involves two options for ensuring your dish is perfectly carved and ready to serve. The first option is to ask your butcher to cut and tie the roast for you. Many butchers do this free of charge in just a few minutes, making it a convenient choice with the upside of saving you time and effort. The downside? None. This approach ensures that the bones are re-attached securely with kitchen string, which keeps the roast intact for cooking and easy carving during your dinner presentation.
If you prefer to cut and tie at home, you’ll need a sharp knife and kitchen tools like kitchen string. Begin by cutting the bones away by running the knife along where they connect to the meat. Then, place the bones back onto the roast and tie them tightly using string at 1″ intervals. This method doesn’t change the juiciness of the meat and makes carving effortless once cooked. For those new to this process, consider using a detailed video or visual aid to see the technique in action. With these pro tips, you’ll master prime rib preparation like an expert!
How Much Prime Rib Per Person
The rule of thumb for serving prime rib is to estimate between .75 lb. to 1 lb. of meat per person. For gatherings, opting for 1 pound per person ensures that everyone leaves full and satisfied. If you’re working with a budget or planning to serve a ton of side dishes, .75 lb. per guest should suffice. This balance lets you serve an impressive meal without overdoing portions or wasting food.
Ingredients You’ll Need to Make Prime Rib
To make a perfect standing rib roast, start with a prime rib—whether bone-in or boneless, depending on your preference. A bone-in prime rib roast provides extra flavor and helps keep the meat juicy while cooking, while a boneless cut is easier to handle and slice. For seasoning, you’ll need a prime rib rub that combines kosher salt, black pepper, and a mix of dried herbs like rosemary and thyme. Adding fresh garlic slices stuffed into the roast will infuse the meat with a deep, aromatic flavor.
To create a flavorful crust, use olive oil to help the seasoning stick to the meat and ensure a crispy, golden exterior. For an additional layer of richness, apply softened butter over the roast before seasoning. This step is essential for achieving a beautifully roasted prime rib with robust and complex flavors. For a touch of sweet and savory depth, incorporate onion powder and garlic powder into your seasoning blend.
If you’re making a prime rib sauce, you can pair the roast with horseradish or a savory au jus. Both options beautifully complement the richness of the roast and enhance the meal. To make the best use of your ingredients, plan for approximately 1 pound of prime rib per 2-3 servings, ensuring everyone at the table has enough to enjoy.
For a 7 lb. beef prime rib roast, you’ll need 3 1/2 tsp sea salt (divided), 1/2 Tbsp freshly ground black pepper, and 6 garlic cloves finely chopped. Mix these with 1/2 tsp dried rosemary, 1/4 tsp dried thyme, and 1-2 sprigs fresh thyme for added aromatic depth. Drizzle with 3 Tbsp extra light olive oil to bring everything together. These ingredients ensure your prime rib roast develops a rich, melt-in-your-mouth texture with a perfectly seasoned crust.
When preparing your roast, always allow it to come to room temperature—this step is essential for even cooking. Roast it at 450°F for the first 15 minutes to lock in the flavors, then lower the oven temperature to 350°F to finish cooking to your desired doneness. With this combination of carefully chosen ingredients and proper preparation, you’ll have a show-stopping dish that’s as delicious as it is satisfying.
How To Make and Cook Delicious Prime Rib
To make a delicious prime rib, begin by selecting a quality standing rib roast. This cut is essential for ensuring a flavorful and tender result. Before you begin the cooking process, it’s crucial to let the meat rest on the kitchen counter for about 4 hours to reach room temperature, which promotes even cooking.
As your oven pre-heats to 500°F (260°C), pat the prime rib dry and make small slits on the top. Insert fresh garlic cloves into these slits to infuse the meat with flavor as it cooks. Then, coat the roast with olive oil, and liberally rub in a dry season mix of your choice, ensuring it covers all sides of the meat.
Position the meat in a roasting pan with the bones side down and the fat side up. This arrangement allows the fat to melt and baste the meat during the cooking process. Roast at 500°F for about 15 minutes to establish a nice char on the outside, then reduce the oven temperature to continue cooking at a lower heat.
Insert a digital thermometer into the thickest part of the meat to monitor its internal temperature accurately. Aim to remove the meat from the oven when it is 10 degrees below your desired final temperature, as it will continue to cook from residual heat.
After achieving the desired internal temperature, turn off the oven but let the meat rest inside with the door closed for about 20 minutes. This resting allows the juices to redistribute, enhancing the meat’s juiciness and tenderness.
To serve, transfer the roast to a cutting board and let it rest under a tent of aluminum foil for an additional 10 minutes to ensure no juices run out when you carve it. Carve the meat using a sharp knife, slicing against the grain for the best texture, and serve immediately to savor the meat at its best.
These steps, if followed step by step, can help you nail the recipe and enjoy a perfectly cooked prime rib that’s delicious, juicy, and flavorful.
Prime Rib Cooking Time
When cooking a prime rib, knowing the precise timing is crucial to achieve that melt-in-your-mouth texture. Bake your rib in a fully pre-heated oven at 500˚F for 15 minutes to get a nice, crusted exterior. This high initial heat helps to seal in the juices. After this blast, reduce the heat to 325˚F and continue baking. The general rule is 10-12 minutes per pound for rare, 13-14 minutes for medium-rare, and 14-15 minutes for medium. Medium-well requires about 16-17 minutes per pound.
The oven’s behavior can vary, so a digital thermometer is essential to monitor the meat’s internal temperature. For rare, aim for 135°F; medium-rare should be around 145°F, and medium hits at about 160°F. Once the desired temperature is reached, turn off the oven and let the meat rest inside with the oven door slightly open. This allows the heat to dissipate slowly, helping the juices to redistribute evenly throughout the roast.
The last steps involve patience; let your prime rib sit in the oven for about 30 minutes after turning off the heat. This resting period is not just a cool-down phase; it’s when the magic happens, and the meat becomes tender and flavorful. Remember, do not skip this part—it’s what makes or breaks the perfect prime rib roast.
Mastering Prime Rib Roast Temperatures
To ensure your prime rib roast reaches the perfect medium-rare or any desired doneness, closely monitor the internal temperature during cooking. Start by preheating your oven to the right temperature for the doneness you prefer—whether it’s rare, medium-rare, medium, medium-well, or well-done. Each level of doneness has a specific range: 120-129°F for rare, 130-134°F for medium-rare, 135-144°F for medium, 145-154°F for medium-well, and 155-164°F for well-done. Insert a meat thermometer into the thickest part of the roast to measure accurately.
As the roast cooks, remember that internal temp will continue to rise by about 5-10 degrees after you remove it from the oven due to carry over heat. This is why it’s crucial to pull the roast out slightly before it reaches the final doneness temperatures. For example, if your family prefers a perfect medium-rare, aim to remove the roast from the oven when it hits 125-130˚F. Allowing the roast to rest after cooking lets this residual heat distribute throughout the meat, ensuring it reaches your desired final temperature without over-baking.
Equipment
To successfully make a prime rib roast, you’ll need several key pieces of kitchen equipment. A large roasting pan is a must to accommodate the size of the rib, and a rack within the pan ensures even heat circulation around the meat. Using a digital meat thermometer is crucial for monitoring the internal temperature of your roast, helping you achieve the perfect doneness. Additionally, a large cutting board and butcher’s twine are necessary for handling and tying the meat before and after roasting. Optional but helpful are cooling racks that can fit inside your baking tray for better air circulation around the roast.
Mastering Prime Rib: Advanced Tips
To achieve the perfect prime rib, mastering a few advanced cooking tips is key. First, always use a digital thermometer to monitor the internal temperature of your roast. This ensures that you cook the meat to your preferred doneness without the guesswork. For a more flavorful roast, take the time to let the meat rest at room temperature for about 30 minutes before cooking. This allows the meat to cook more evenly.
When preparing your prime rib, position it in the oven with the fat side up. This allows the fat to render slowly over the meat during the cooking process, naturally basting it and adding flavor. If you’re looking for a crispier exterior, consider searing the roast on the stove top over high heat for a few minutes before roasting.
Another tip involves the resting period after cooking. Once your prime rib is done, remove it from the oven and let it rest under a tent of aluminum foil for at least 20 minutes. This resting time helps the juices redistribute throughout the meat, making every slice juicier.
For those who enjoy au jus or gravy, don’t discard the pan drippings. Instead, skim off the excess fat and use the remaining juices as the base for your sauce. You can enhance this with a little beef broth or red wine for an extra kick of flavor.
Lastly, when carving your prime rib, always slice against the grain. This method ensures that the meat is as tender as possible, making it easier to enjoy the rich, beefy flavors of your perfectly cooked prime rib.
How to Store and Reheat Prime Rib?
To store your Leftover Prime Rib, allow it to cool fully before transferring it to an airtight container or Ziploc bag. Remove as much air as possible to keep the texture fresh. For best results, slice the rib roast into individual slices, which makes reheating easier. Label the container with the date, so you know how long it’s been in the fridge—Leftovers are best stored for up to 5 days. If you need to keep it longer, transfer it to the freezer for extended storage.
When it’s time to reheat, the best way to reheat smoked brisket works well for Prime Rib. Preheat your oven to 250°F and place the slices in a roasting pan, covering them loosely with foil to prevent drying. Reheat until the internal temperature reaches 110°F to 120°F for warm and juicy results. For a quicker option, use a microwave at short intervals, checking frequently to avoid overcooking. This method ensures your Leftover Prime Rib is just as delicious as the first serving
What to serve with oven-roasted prime Rib?
When serving oven-roasted prime rib, choosing the right side dishes can elevate your meal to impressive levels. Creamy mashed potatoes or au gratin potatoes provide a rich and savory contrast to the tender meat, absorbing its natural juices and enhancing every bite. For a touch of sharpness, horseradish sauce is a classic pairing; its zing cuts through the richness of the beef perfectly. Add a green bean casserole or roasted cauliflower to bring a delicious and healthy balance to your plate, offering a classic holiday feel that impresses everyone at the table.
Salad with a light vinaigrette or cloverleaf rolls also make great additions, providing a fresh counterpoint to the rich prime rib. These sides not only complement the flavors of your main dish but also add a visual appeal that makes everything look as good as it tastes. Each component, from the creamy texture of the potatoes to the crispness of the salad, works together to create a harmonious dining experience, ensuring that your prime rib is the star of a truly memorable meal.
Can I freeze this prime rib recipe?
Yes, you can freeze this prime rib recipe. To ensure it maintains its moisture and flavor, first wrap the meat tightly in plastic wrap, then add a layer of aluminum foil. Stored like this, your prime rib can last in the freezer for 2 to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight before reheating. This method helps preserve the prime rib’s delicious qualities, making it almost as good as when it was first cooked.
The Ideal Resting Time for Prime Rib
For a prime rib roast, the resting time is crucial to ensure the meat is juicy and flavorful when served. After cooking, it’s best to let the roast rest for at least 15 to 20 minutes before carving. This wait allows the meat’s juices to redistribute throughout the roast, resulting in moist, tender slices. The temperature of the meat will actually continue to increase slightly during this resting period, sometimes by 5 to 7°F, which helps achieve the final desired doneness. Always adjust the resting time based on the size of your roast; a larger roast may need a longer time to rest adequately before you serve it to your guests.
Making the Perfect Sauce for Prime Rib
To complement your prime rib, try making a creamy horseradish sauce that’s rich and full of flavor. Combine 1 cup of sour cream with 2 tbsp of prepared horseradish, 1 tsp of apple cider vinegar, and a 1/2 tsp of black pepper in a bowl. For a touch of freshness, add 2 tbsp of finely chopped parsley and 1 tbsp of chopped chives. This sauce balances the richness of the prime rib with its tangy and spicy notes, making each bite even more delicious. Adjust the amount of horseradish to suit your taste, whether you prefer a mild or a more pungent kick.
Nutrition Facts (per serving)
Calories – 1757
Fat – 161g
Carbs – 1g
Protein – 73g
Roast until the thermometer registers
For the perfect doneness of your prime rib, it’s super-important to roast until the meat thermometer registers the internal temp you desire. Aim for 115-120˚F for rare, 125-130˚F for medium-rare, 135-140˚F for medium, and 145-150˚F for medium-well. Remember, the roast will continue to rise in temperature by 5-10 degrees after you take it out of the oven, so pull it slightly before reaching these temperatures to avoid over-baking. This is crucial, especially since oven strengths vary and thicker, colder cuts of meat can take longer to cook. Using a reliable meat thermometer to check your prime rib often as it cooks is your best bet for achieving perfect results every time.
Adapting Your Prime Rib Recipe with Substitutions
If you’re looking to modify your prime rib recipe, several substitutions can enhance or alter the flavor to fit your taste. For instance, if you prefer a boneless prime rib, remember that it may cook slightly faster than a bone-in cut, as the bone acts as an insulator and extends cooking times. While olive oil is commonly used to coat the prime rib before roasting, you can swap it for melted butter for a buttery, golden exterior that adds a rich flavor. Similarly, if fresh garlic and herbs like rosemary are your usual choices, try sage or oregano for a unique aromatic profile. These herbs bring a different but equally impressive hint of flavor to your dinner table.
Each substitution not only changes the taste but also the cooking dynamics of your dish. For example, using butter instead of oil can create a more flavor-enhanced crust, while opting for different herbs may require adjusting the amount used to ensure the meat doesn’t overpower the herbs’ subtlety. Always add a pinch of creativity and don’t be afraid to experiment with your prime rib to make it as unique as your culinary style.
Exploring Recipe Variations and Additions for Prime Rib
When looking to elevate your prime rib, incorporating recipe variations can add exciting layers of flavor. For a deeper, more complex taste, consider rubbing your prime rib with a mixture of smoked paprika and Dijon mustard before roasting. The smoked paprika adds a subtle smokiness, while the Dijon mustard introduces a tangy kick that complements the rich beef. If you’re a fan of smoky flavors, another great addition is to smoke the prime rib in a smoker before finishing it in the oven. This method infuses the meat with a delish smoky warmth that truly enhances the traditional prime rib experience.
While the meat rests post-cooking, you can make an au jus or red wine reduction to serve alongside. Deglaze the roasting pan with some red wine and beef broth, reducing it to intensify the flavor. This sauce not only adds a rich, flavorful depth to the dish but also uses up those tasty bits left in the pan. Such additions are not just about changing flavors but about adding new dimensions that make your prime rib stand out at any gathering.
Conclusion
Creating the perfect prime rib is about more than just roasting; it’s about curating an experience that elevates your dinner to something epic. From the initial high heat that seals in the juices to the creamy horseradish sauce and au jus that pair perfectly with each tender, flavorful bite, every step is designed to make your prime rib melt in your mouth. The garlic crust, developed through prepping and baking with a blend of fresh herbs, not only adds a decadent aroma but also enriches the beefy goodness of each slice.
Remember, the methods we’ve explored here, such as Elise’s method from Simply Recipes for standing rib roast, aren’t just about following recipes—they’re about setting a vibe, straight up firing your culinary prowess to create a legendary meal. Whether you’re a seasoned chef or just learning your way around the kitchen, the journey of making a prime rib teaches you the finesse of balancing heat, flavor, and timing to achieve perfection. This is why, when you pull that roast out of the oven and set it on the table, it’s not just dinner—it’s a testament to your dedication to making something truly special.
Frequently Asked Questions
1. How Do Restaurants Make Prime Rib So Tender?
The secret to how restaurants make prime rib so tender lies in their cooking technique, which involves slow roasting the meat at low temperatures. This method allows the fat within the prime rib to melt gradually, which bastes the meat internally, keeping it juicy and enhancing its flavor. By controlling the oven’s temperature meticulously, restaurants ensure that the prime rib cooks evenly without any of the fibers becoming tough. This restaurant-style approach is what makes the prime rib exceptionally tender and a favorite among patrons.
2. What is the Secret to Making Perfect Prime Rib?
The secret to making perfect prime rib starts long before the meat hits the oven. The key is to ensure that the prime rib is brought to room temperature before cooking. This simple step helps the meat cook evenly, preventing the ends from becoming too well-done while the middle remains practically raw. For the ideal preparation, remove the prime rib from the fridge about 2 to 3 hours before it’s time to cook. This allows the meat to warm up gently, ensuring that every inch reaches its perfect doneness when roasted.
3. What is the most important thing to do before roasting a prime rib roast?
The most important thing to do before roasting a prime rib roast is to properly season it the night before you plan to cook. Unwrap your roast, and generously season it with Kosher salt, freshly ground black pepper, and your choice of herb salts. After seasoning, let the roast sit uncovered in the refrigerator. This step allows the salt to penetrate deeply and the surface of the meat to dry out, which makes it easier to achieve a rich, brown color when you roast it. This simple act of preparation enhances flavor and texture, setting the stage for a perfectly cooked prime rib.
4. What is a Prime Rib Melt?
A prime rib melt is a delectable sandwich that features thinly sliced prime rib served on a garlic buttered French roll. This savory creation is often topped with caramelized onions and a choice of provolone or smoked gouda cheese, melting beautifully over the warm meat. To enhance the flavors, the sandwich may include a spread of horseradish mayonnaise, providing a spicy kick. It’s typically served with a side of au jus for dipping, making every bite rich and juicy. Optional pickles on the side add a crunchy, tangy contrast to the melt’s richness, rounding out this mouth-watering meal.
