Prime rib is a luxurious and flavorful cut of beef, perfect for special occasions and holiday feasts. Known for its rich marbling, tender texture, and bold beefy taste, this roast is slow-cooked to perfection and often served with au jus and horseradish sauce. Whether you’re hosting a dinner party or simply craving an indulgent meal, prime rib is a show-stopping dish that never fails to impress.
Why You’ll Love This Recipe
- Juicy and tender – Slow-roasting ensures a perfectly moist and flavorful roast.
- Rich, beefy flavor – The marbling in prime rib makes it incredibly delicious.
- Great for gatherings – A centerpiece-worthy dish that feeds a crowd.
- Customizable doneness – Easily adjust the cooking time for rare to well-done meat.
- Simple yet impressive – Requires minimal ingredients but delivers restaurant-quality results.
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 cloves, minced
- Fresh rosemary, chopped
- Fresh thyme, chopped
- Olive oil or softened butter
- Beef broth or red wine (for au jus, optional)
Directions
- Prepare the roast – Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
- Season generously – Rub the roast all over with olive oil or butter, then coat it with salt, black pepper, minced garlic, rosemary, and thyme.
- Preheat the oven – Set the oven to 450°F (232°C).
- Roast at high heat – Place the prime rib in a roasting pan with the bone side down. Roast for 20 minutes to develop a crust.
- Lower the temperature – Reduce the oven to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (65-68°C)
- Rest before slicing – Remove the roast from the oven, tent it with foil, and let it rest for 20-30 minutes to allow the juices to redistribute.
- Slice and serve – Carve the prime rib into thick slices and serve with au jus or horseradish sauce.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2.5 hours (depending on size and doneness)
- Resting Time: 20-30 minutes
- Total Time: 2-3 hours
Variations
- Garlic Butter Crust – Mix softened butter with garlic and herbs for an extra flavorful crust.
- Spicy Rub – Add smoked paprika, cayenne, or chili powder for a kick.
- Red Wine Reduction – Make a rich sauce by deglazing the pan with red wine and beef broth.
- Herb-Crusted – Use Dijon mustard and a blend of fresh herbs for a more intense flavor.
- Smoked Prime Rib – Slow smoke the roast for a deeper, smokier taste.
Storage/Reheating
- Storage: Store leftover prime rib in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Warm in a 250°F oven until heated through or use a skillet over low heat with a bit of beef broth to retain moisture. Avoid microwaving, as it can dry out the meat.
- Freezing: Wrap slices tightly in foil and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How much prime rib should I serve per person?
Plan for 1 pound per person for bone-in roasts and ¾ pound per person for boneless roasts.
What’s the best way to achieve a perfect crust?
Start by roasting at high heat (450°F) for 20 minutes, then lower the temperature for even cooking.
Do I need to tie the roast?
If using a boneless prime rib, tying it with kitchen twine helps maintain its shape for even cooking.
Should I cook prime rib with the bone in or boneless?
Bone-in prime rib retains more moisture and flavor, but boneless is easier to carve. Both options work well.
Can I make prime rib in advance?
Yes! You can season the roast a day ahead and refrigerate it uncovered for a dry brine effect, which enhances flavor and tenderness.
What’s the best side dish for prime rib?
Classic sides include mashed potatoes, roasted vegetables, creamed spinach, Yorkshire pudding, and dinner rolls.
How do I make au jus for prime rib?
Deglaze the roasting pan with beef broth or red wine, scrape up the browned bits, and simmer until slightly reduced.
Can I cook prime rib on a grill?
Yes! Use indirect heat and cook at 250-275°F until the internal temperature reaches your preferred doneness.
How long should I let the roast rest?
Let the prime rib rest for at least 20-30 minutes before slicing to keep the juices inside.
What’s the difference between prime rib and ribeye?
Prime rib is a whole roast, while ribeye is cut into individual steaks. Both come from the same rib section.
Conclusion
Prime rib is the ultimate centerpiece for a special occasion, offering unmatched tenderness and deep, beefy flavor. With simple seasoning, proper cooking techniques, and the right resting time, you can achieve a restaurant-quality roast at home. Whether served with classic sides or customized with unique flavors, this dish is sure to impress your guests. Enjoy every juicy, flavorful bite!
PrintPrime Rib
This Prime Rib Roast is juicy, tender, and full of flavor, with a perfectly seasoned crust and a melt-in-your-mouth texture. Slow-roasted to perfection and served with a rich au jus or creamy horseradish sauce, this dish is ideal for holidays, special occasions, or any time you want to impress your guests!
- Prep Time: 15 minutes
- Chill Time: 2-3 hours
- Cook Time: 30 minutes
- Total Time: 3.5 hours
- Yield: 6-8 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American, Steakhouse
Ingredients
For the Prime Rib:
- 1 (5-7 lb) bone-in prime rib roast (aka standing rib roast, preferably USDA Prime or Choice)
- 2 tbsp olive oil or softened butter
- 3 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh rosemary (finely chopped, or 1 tsp dried)
- 1 tbsp fresh thyme (finely chopped, or 1 tsp dried)
- 1 tsp smoked paprika (optional, for extra depth of flavor)
For the Au Jus (Optional but Recommended):
- 2 cups beef broth
- 1/2 cup red wine (optional, for richer flavor)
- 2 tbsp Worcestershire sauce
- 1 tbsp butter
For the Creamy Horseradish Sauce:
- 1/2 cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper, to taste
Instructions
Step 1: Prepare the Prime Rib
- Bring the roast to room temperature by letting it sit out for 1-2 hours before cooking.
- Preheat oven to 450°F (230°C).
- In a small bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, and paprika.
- Rub the roast all over with olive oil or softened butter, then coat generously with the seasoning mix.
Step 2: Roasting the Prime Rib
- Place the roast bone-side down in a roasting pan with a rack.
- Roast at 450°F (230°C) for 15-20 minutes to develop a flavorful crust.
- Reduce oven temperature to 250°F (120°C) and continue roasting for 1.5 to 2.5 hours, depending on doneness preference:
- Rare (120-125°F): ~12-13 min per pound
- Medium-Rare (130-135°F): ~14-15 min per pound
- Medium (140-145°F): ~16-17 min per pound
- Use a meat thermometer inserted into the thickest part of the roast to ensure accuracy.
- Remove from the oven when 5°F below desired temp (it will rise while resting).
Step 3: Rest the Meat
- Tent the roast loosely with foil and let it rest for 20-30 minutes to allow juices to redistribute.
Step 4: Make the Au Jus (Optional)
- Place the roasting pan on the stovetop over medium heat.
- Add beef broth, Worcestershire sauce, and red wine to the pan, scraping up browned bits.
- Simmer for 5-7 minutes, then whisk in butter before serving.
Step 5: Make the Creamy Horseradish Sauce (Optional but Delicious!)
- Mix sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper in a bowl.
- Chill until ready to serve.
Serving & Carving
- Slice the roast against the grain into thick or thin slices depending on preference.
- Serve with au jus or horseradish sauce, alongside mashed potatoes, roasted vegetables, or Yorkshire pudding.
Notes
- Best Cut: Choose a bone-in roast for maximum flavor and tenderness. Boneless works too but may require slight adjustments in cooking time.
- Reverse Sear Option: Instead of starting at high heat, roast at 225°F until 10°F below the target temp, then sear at 500°F for 10 minutes for a crisp crust.
- Leftovers: Use in prime rib sandwiches, steak salads, or tacos!