This mouthwatering Prime Rib is a culinary masterpiece that takes just 10 minutes to prep but delivers unforgettable results. Perfectly seasoned and slow-roasted to achieve that coveted crusty exterior while maintaining a tender, juicy center, this classic dish is worth every minute of the cooking process. The extended resting time ensures the meat’s natural juices redistribute, resulting in supremely succulent slices that will have your guests raving. With 729 calories per serving and 31g of protein, this Prime Rib recipe promises restaurant-quality results in your own kitchen.
Ingredients Needed
- Prime Rib (5 pounds): Choose a well-marbled cut for the best flavor
- Sea Salt: Essential for enhancing the meat’s natural flavors
- Black Pepper (2 teaspoons): Freshly ground for optimal taste
- Fresh Rosemary (2 teaspoons): Adds aromatic depth
- Fresh Thyme (1 teaspoon): Provides subtle herbal notes
- Garlic (8 cloves): Minced fresh for robust flavor
- Olive Oil (1/4 cup): Helps herbs and seasonings adhere to the meat
- Horseradish: Optional for serving as a zesty accompaniment
Step-by-Step Instructions
- Room Temperature Prep: Let the meat rest for 1 hour, seasoned with salt and loosely covered
- Oven Preparation: Adjust rack to center position and preheat to 500°F
- Season: Mix salt, pepper, herbs, garlic, and olive oil to create an aromatic rub
- Prep the Roast: Pat dry and coat evenly with seasoning mixture
- Position: Place in roasting pan, bones down if bone-in, or on rack if boneless
- Initial Bake: Cook at 500°F for 15 minutes to create a beautiful crust
- Temperature Adjustment: Reduce to 325°F and cook to desired doneness
- Rest Period: Tent with foil and rest for 30 minutes before slicing
- Serve: Slice against the grain in ½ inch portions, serve with horseradish if desired
Cooking Techniques
The magic of prime rib lies in the two-temperature cooking method. Starting with a super hot oven (500°F) creates a beautiful crust on the outside. Then, lowering the heat (325°F) lets the inside cook slowly and evenly. This tried-and-true method gives you that restaurant-quality prime rib at home! Just remember – a meat thermometer is your best friend here. It takes away the guesswork and helps you nail the perfect doneness every time.
Serving Suggestions
Prime rib shines as the star of any special meal! While horseradish is a classic pairing that adds a zingy kick, you can make your plate even more amazing with some tasty sides. Try serving it with creamy mashed potatoes, roasted vegetables, or Yorkshire pudding. A red wine sauce or au jus makes this meal extra special. For a beautiful presentation, place the sliced meat on a warm platter and surround it with fresh herbs – your guests will be so impressed!
Storage Tips
Got leftovers? Lucky you! Keep your prime rib fresh by wrapping it tightly in aluminum foil or storing it in an airtight container. It’ll stay good in the fridge for 3-4 days. For the best flavor when reheating, warm it slowly in the oven at 250°F until just heated through. This helps keep the meat juicy and prevents overcooking. You can also slice it cold for amazing sandwiches the next day!
Pro Tips
Let’s talk about the small details that make a big difference! Always start with room temperature meat – this helps it cook evenly. When you’re checking the temperature, insert your thermometer into the thickest part of the meat, away from fat or bone. And don’t skip the resting time! Those 30 minutes after cooking are super important – they let the juices settle back into the meat, making every slice perfectly juicy.
Prime Rib
Equipment
- Roasting pan
- meat thermometer
- aluminum foil
Ingredients
- 5 pounds beef prime rib if larger, double the spices/seasonings
- Sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic minced
- 1/4 cup olive oil
- horseradish for serving (optional)
Instructions
- Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature.
- When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
- In the meantime, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
- Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting cast iron pan. Place a boneless roast on a rack inside the pan.
- Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness.
- Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
- Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.
