Prime rib is the ultimate showstopper for any special occasion or holiday meal. This classic dish boasts a rich, juicy, and tender roast with a flavorful crust that’s bound to impress. Follow this step-by-step recipe to ensure your prime rib turns out perfectly every time.
Why You’ll Love This Recipe
- Restaurant Quality at Home: Recreate the luxurious flavor of prime rib right in your own kitchen.
- Customizable Seasoning: Adapt the rub to your taste preferences.
- Stress-Free Cooking: With the right timing and tips, it’s easier than you think.
Ingredients
For the Prime Rib:
- 1 (6-7 pound) bone-in prime rib roast
- 3 tablespoons olive oil
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
For the Au Jus (Optional):
- 1 cup beef broth
- ½ cup dry red wine
- 1 tablespoon butter
- Pan drippings from the roast
Instructions
Step 1: Prepare the Roast
- Bring to Room Temperature: Remove the prime rib from the refrigerator at least 2–3 hours before cooking. This ensures even cooking.
- Trim Excess Fat: Leave about ¼ inch of fat on the roast for flavor, but trim any overly thick fat layers.
Step 2: Make the Herb Rub
- In a small bowl, mix olive oil, salt, pepper, rosemary, thyme, garlic, and paprika.
- Rub the mixture generously all over the roast, ensuring even coverage.
Step 3: Preheat and Sear
- Preheat your oven to 500°F (260°C).
- Place the roast bone-side down on a roasting rack set in a roasting pan.
- Sear the roast in the preheated oven for 15 minutes to develop a crust.
Step 4: Roast at a Lower Temperature
- Reduce the oven temperature to 325°F (163°C).
- Roast until the internal temperature reaches:
- 120°F (49°C) for rare (about 12-15 minutes per pound)
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- Use a meat thermometer to check the thickest part of the roast for accuracy.
Step 5: Rest the Meat
- Remove the roast from the oven and tent loosely with foil. Let it rest for 20–30 minutes to allow the juices to redistribute.
- During this time, the internal temperature will rise about 5–10°F, so factor this into your doneness.
Optional: Make the Au Jus
- Place the roasting pan with drippings on the stovetop over medium heat.
- Deglaze the pan with red wine, scraping up the browned bits.
- Add beef broth and simmer for 5 minutes.
- Stir in butter for a glossy finish. Serve warm alongside the prime rib.
Tips for Success
- Use a Meat Thermometer: This ensures perfect doneness and prevents overcooking.
- Let It Rest: Resting is crucial for juicy and tender meat.
- High-Quality Roast: For the best results, purchase USDA Prime or Choice grade beef.
Variations
- Garlic and Horseradish Crust: Add 2 tablespoons of prepared horseradish to the rub for an extra kick.
- Herb-Crusted with Dijon: Brush the roast with Dijon mustard before applying the herb rub.
- Smoky Flavor: Use smoked paprika in the rub for a subtle, smoky twist.
FAQs
1. How much prime rib should I buy per person?
Plan for 1 pound per person if the roast includes the bone, or ¾ pound per person for a boneless roast.
2. Can I cook prime rib without a roasting rack?
Yes, you can place the roast on a bed of thickly sliced onions, carrots, and celery to elevate it in the pan.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
4. Can I make this recipe ahead?
Prime rib is best served fresh, but you can prepare the rub and season the roast a day in advance.
Serving Suggestions
Pair your prime rib with classic sides like:
- Creamy mashed potatoes
- Garlic butter green beans
- Yorkshire pudding
- Caesar salad
This Perfect Prime Rib Recipe is a fail-proof way to deliver a restaurant-quality roast that’s tender, juicy, and packed with flavor. Whether it’s for a holiday feast or a celebratory dinner, this prime rib will leave your guests raving.
Try it out and let the compliments roll in
