Let's make the perfect Prime Rib roast! This special-occasion favorite gets a flavor boost from fresh herbs and garlic. Whether you're cooking for the holidays or just want to treat yourself, I'll show you how to make restaurant-quality prime rib right in your kitchen. Don't worry - it's easier than you think!
Why Make This Recipe
This prime rib recipe takes the mystery out of cooking a fancy roast. You'll get amazing results with simple ingredients and clear steps. It costs way less than ordering at a restaurant, and you control exactly how it's cooked. Perfect for holiday dinners or any time you want to impress your guests. The herb and garlic rub adds incredible flavor that makes everyone ask for seconds.
What You'll Need
- Prime Rib: 5 pounds bone-in roast. The bones add flavor
- Sea Salt: 2-3 tablespoons for seasoning meat well
- Black Pepper: 2 teaspoons freshly ground
- Fresh Herbs: 2 teaspoons rosemary, 1 teaspoon thyme, chopped fine
- Garlic: 8 cloves minced fresh garlic
- Olive Oil: 1/4 cup to make herb paste
- Optional: Horseradish sauce for serving
How to Make It
- Get Started
- Take meat out 1 hour before cooking. Season with salt. Let sit at room temp.
- Make Herb Rub
- Mix herbs, garlic, pepper, remaining salt, and oil into paste.
- Prep for Roasting
- Heat oven to 500°F. Pat meat dry, rub with herb mix all over.
- Cook the Roast
- Start at 500°F for 15 minutes. Lower to 325°F. Cook until desired doneness using meat thermometer.
- Let It Rest
- Take out 5-10 degrees before target temp. Rest 30 minutes under foil before slicing.
Picking Your Meat
For best results, choose bone-in prime rib - the bones add more flavor. Ask your butcher to cut off the bones and tie them back on. This makes it easier to carve later but keeps all the flavor while cooking. Look for meat with good marbling (the white lines of fat) throughout. Try Costco for good deals on quality prime rib, especially during holidays.
Getting Perfect Doneness
Use this easy two-step cooking method: Start hot (500°F) for 15 minutes to get a nice crust, then lower to 325°F to finish. For timing, plan on 10-12 minutes per pound for rare, 13-14 for medium-rare, or 14-15 for medium. But don't just watch the clock - use a meat thermometer for best results. It's the only way to know for sure when your roast is done just right.
The Important Rest
Don't skip the resting step - it's key to juicy meat! After cooking, let your prime rib rest under loose foil for 30 minutes. This gives the juices time to settle back into the meat instead of running out when you cut it. Yes, it's hard to wait, but you'll get much better results. Use this time to finish your side dishes or make gravy from the pan drippings.
Serving Your Roast
When you're ready to serve, remove any strings and bones first. Cut slices against the grain about 1/2 inch thick. Pour any pan juices over the meat for extra flavor. Serve with classics like mashed potatoes and fresh rolls. Want to make it special? Put out some horseradish sauce and arrange everything on a big platter. Your guests will think they're at a fancy restaurant!
Storage Tips
Keep leftover prime rib wrapped tight in the fridge up to 4 days. Slice only what you'll eat - whole pieces stay juicier longer. To reheat, warm slowly in a 250°F oven until just heated through. Don't microwave or you'll lose that perfect pink color. Leftover prime rib makes great sandwiches too!
Frequently Asked Questions
- How far ahead can I prep the prime rib and what's the best way to do it?
Season the meat up to 24 hours in advance with salt, pepper, and herbs, then refrigerate uncovered on a rack for better flavor. Remove 2-3 hours before cooking to come to room temperature, ensuring even cooking.
- What's the absolute best way to reheat leftover prime rib without drying it out?
For best results, sear thin slices quickly in a hot pan for 15-20 seconds per side. Alternatively, wrap slices in foil with au jus and reheat in a 250°F oven until warmed through (120°F internal temperature).
- I can only find dried herbs - how do I adjust measurements and keep the flavor strong?
Use 1 teaspoon of dried herbs for every tablespoon of fresh. Toast or crush dried herbs to release their oils, and pair them with fresh garlic or black pepper for added depth of flavor.
- What's your complete guide to side dishes that make this prime rib shine?
Pair with creamy mashed potatoes, roasted asparagus, or Yorkshire pudding for classic elegance. Include horseradish cream or au jus, and balance with lighter options like a mixed green salad or roasted winter vegetables.
Some More Ideas
Love this recipe? Try these similar dishes:
- Beef Tenderloin with Herb Crust - Same flavors, smaller cut perfect for intimate dinners
- Standing Rib Roast - Bigger version for large gatherings
- Garlic-Herb Tri-Tip - Budget-friendly but still impressive
- Rosemary Garlic Lamb Leg - Different meat, same amazing herb flavors
- Slow-Roasted Brisket - Another tender, slow-cooked beef option