Here’s a complete guide to cooking the perfect prime rib — juicy, tender, and full of flavor, whether for a special dinner or holiday feast. 🥩✨
🥩 Prime Rib Guide
What Is Prime Rib?
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Cut from the rib section of the beef (rib roast)
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Well-marbled, tender, and flavorful
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Can be bone-in (more flavor, slower cook) or boneless (easier carving)
🔹 Choosing Your Prime Rib
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Size: 1–1.5 lbs per person (larger bone-in roasts are more forgiving)
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Grade: USDA Prime or Choice (marbling = flavor)
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Bone-in vs Boneless: Bone adds flavor; boneless is easier to slice
🥄 Ingredients (Serves 6–8)
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1 prime rib roast (4–6 lbs, bone-in)
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2–3 Tbsp olive oil
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4–5 cloves garlic, minced
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1–2 tsp fresh rosemary, chopped
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1–2 tsp fresh thyme
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Salt & black pepper (generous)
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Optional: horseradish sauce for serving
Instructions
1️⃣ Prep the Roast
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Remove roast from fridge 2 hours before cooking (room temperature)
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Pat dry
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Mix oil, garlic, herbs, salt, and pepper
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Rub all over roast
2️⃣ Preheat Oven
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Oven at 450°F (230°C) for the first 15 minutes (to sear)
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Then reduce to 325°F (165°C) for remainder
3️⃣ Roast
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Place fat side up on a rack in a roasting pan
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Cook times (approx):
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Rare: 120–125°F internal temp (~15 min/lb)
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Medium rare: 130–135°F (~16–17 min/lb)
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Medium: 140–145°F (~18–19 min/lb)
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Use a meat thermometer for accuracy
4️⃣ Rest
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Tent with foil
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Rest 20–30 minutes before slicing
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Resting lets juices redistribute
5️⃣ Slice & Serve
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Slice against the grain
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Serve with au jus, horseradish, or creamy horseradish sauce
🌟 Tips for Perfect Prime Rib
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Reverse sear method: Cook low & slow first, then sear at high temp for a perfect crust
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Season generously 24 hours in advance for deeper flavor
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Bone-in roasts stay juicier
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Use a roasting rack for even cooking
🥗 Suggested Sides
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Garlic mashed potatoes
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Roasted root vegetables
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Creamed spinach
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Yorkshire pudding
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Horseradish cream
🧊 Storage
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Refrigerate leftovers up to 4 days
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Freeze slices for up to 3 months
If you want, I can also give you:
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Garlic herb crusted prime rib recipe
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Slow-cooker prime rib
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Instant Pot prime rib
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Holiday prime rib with red wine au jus