Prime Rib

Prime rib is a stunning, juicy roast that’s perfect for special occasions and holiday dinners. With its flavorful crust and tender, rosy interior, I always feel like I’m serving a restaurant-quality meal straight from my own oven.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare but feels incredibly luxurious. The marbling in the meat gives it so much natural flavor, and with just a few seasonings, the roast practically cooks itself. It’s one of my favorite dishes to serve when I want to impress without stressing. The leftovers also make amazing sandwiches or hash the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Prime rib roast (bone-in or boneless)

• Kosher salt

• Black pepper

• Fresh garlic (minced or sliced)

• Fresh rosemary or thyme (optional)

• Olive oil or softened butter

• Optional: onion slices or carrots (to rest the roast on in the pan)

Directions

1. I take the roast out of the fridge at least 1 hour before cooking so it can come to room temperature.

2. I preheat the oven to 450°F (230°C).

3. I pat the roast dry and rub it all over with olive oil or butter, then season generously with salt, pepper, and garlic. I press on fresh herbs if using.

4. I place the roast fat-side up in a roasting pan (on a rack or over a layer of onions or carrots).

5. I roast it at 450°F for 20 minutes to create a crust, then lower the oven to 325°F (165°C) and continue roasting until it reaches my desired internal temperature.

6. I use a meat thermometer to check for doneness:

   • Rare: 120–125°F

   • Medium-rare: 130–135°F

   • Medium: 140–145°F

7. Once done, I remove the roast and let it rest, uncovered, for 20–30 minutes before slicing.

Servings and timing

I estimate about 1 pound of prime rib per person. A 6-pound roast serves around 6 people. Prep time is 10 minutes, roast time depends on weight (roughly 15–20 minutes per pound at 325°F after the initial high-temp blast), and resting time is about 30 minutes.

Variations

• I sometimes coat the roast in a crust of crushed black peppercorns and rosemary for extra bold flavor.

• For a smoky touch, I use smoked salt in the rub.

• If I want a wine-infused twist, I add a splash of red wine or beef broth to the pan drippings and make a simple jus.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices gently in a 300°F oven covered with foil, or I reheat them quickly in a hot skillet with a splash of broth to keep them moist. I avoid the microwave to prevent drying.

FAQs

Do I need a bone-in prime rib?

No, both bone-in and boneless work well. I like bone-in for extra flavor and presentation, but boneless is easier to carve.

Should I season it the night before?

Yes, when I have time, I season it a day ahead and refrigerate it uncovered. It helps develop a dry brine and better crust.

How do I get a perfect medium-rare center?

I use a thermometer and take it out when the internal temp hits 130°F. It will continue to rise as it rests.

Can I use the drippings for sauce?

Yes, I skim the fat, deglaze the pan with broth or wine, and simmer to create a delicious jus or gravy.

How long should it rest before slicing?

At least 20 minutes. Resting allows the juices to redistribute and keeps the meat tender and juicy.

Conclusion

Prime rib is one of those dishes that always feels special, but it’s actually quite simple to prepare. I love the crispy crust, the tender center, and the wow factor it brings to the table. With just a few basic ingredients and a meat thermometer, I can serve up a meal that everyone remembers.

Prime Rib

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Prime rib is a luxurious roast with a crisp, flavorful crust and juicy, tender interior. Perfect for holidays or special occasions, it’s surprisingly easy to make with just a few simple seasonings and delivers big on flavor and presentation.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes (for a 6 lb roast)
• Total Time: 2 hours 10 minutes (includes resting)
• Yield: 6 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Halal

Ingredients

• 1 (5–6 lb) prime rib roast (bone-in or boneless)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 4 cloves garlic, minced or sliced
• 2 tbsp olive oil or softened butter
• 1 tbsp chopped fresh rosemary or thyme (optional)
• Optional: sliced onions or carrots (to rest roast on)

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Instructions

1. Remove the roast from the fridge at least 1 hour before cooking to bring to room temperature.
2. Preheat oven to 450°F (230°C).
3. Pat roast dry. Rub all over with olive oil or butter. Season generously with salt, pepper, and garlic. Press on herbs if using.
4. Place roast fat-side up on a rack or on top of onion/carrot slices in a roasting pan.
5. Roast for 20 minutes at 450°F to sear, then reduce oven to 325°F (165°C).
6. Continue roasting until internal temperature reaches desired doneness:
   • Rare: 120–125°F
   • Medium-rare: 130–135°F
   • Medium: 140–145°F
7. Remove roast and let rest uncovered for 20–30 minutes before slicing.

Notes

• Use a meat thermometer for accurate doneness.
• Seasoning a day ahead and refrigerating uncovered improves flavor and crust.
• Add wine or broth to pan drippings for a simple jus.
• Use smoked salt or crushed peppercorn crust for variations.
• Let rest before slicing to retain juices.

Nutrition

• Serving Size: 8 oz
• Calories: 520
• Sugar: 0g
• Sodium: 620mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 135mg