perfect prime rib recipe

Written ByJenny Smyth Posted on
perfect prime rib recipe
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The Best perfect prime rib recipe

I’ve always been a huge fan of prime rib, and I’m not just talking about the holidays. This dish is perfect for any occasion, and it’s a staple in our household.

I remember my mom used to make it all the time when I was growing up, and it was always a treat. The key to making a great prime rib is in the cooking technique – you want to get it nice and hot on the outside while keeping it tender and juicy on the inside.

I’ve tried many different recipes over the years, but this one is hands down my favorite. It’s simple to make and requires minimal ingredients, but the result is always impressive.

My family loves it when I serve it with a horseradish sauce – it adds just the right amount of kick to balance out the richness of the meat. And let’s not forget about the health benefits – a good prime rib recipe like this one is packed with protein and can be served with a side of veggies for a well-rounded meal.

Whether you’re hosting a big dinner party or just need something special for a weeknight dinner, this prime rib recipe never fails to impress.

Perfect Prime Rib

Perfect Prime Rib

4.8 from 1813 votes

A succulent and juicy prime rib roast with a flavorful herb crust. Perfect for a special occasion or holiday dinner.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Prime Rib

1 prime rib roast (about 6-7 lbs, bone-in)
2 tbsp olive oil
2 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp dried rosemary
2 tsp dried thyme

For the Herb Crust

1/4 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
1/4 cup fresh sage leaves
2 cloves garlic

👨‍🍳Directions

1Remove the prime rib from the refrigerator and let it sit at room temperature for 2-3 hours.
2Pat the meat dry with paper towels.
3This will help achieve a nice sear.
4Preheat the oven to 500°F (260°C).
5In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
6Rub the olive oil over the entire prime rib, then evenly coat the meat with the spice mixture.
7Make sure to cover all sides.
8Place the prime rib, fat side up, in a roasting pan.
9Allow the heat to rise to 500°F.
10Sear the prime rib for 10-12 minutes until the top is golden brown.
11While the prime rib is searing, prepare the herb crust.
12In a food processor, combine the olive oil, fresh rosemary, fresh thyme, fresh sage, and garlic.
13Pulse until the herbs are finely chopped and the mixture resembles a paste.
14Remove the prime rib from the oven and reduce the oven temperature to 325°F (165°C).
15Brush the herb crust evenly over the top of the prime rib.
16Place the prime rib back in the oven and roast for approximately 1 hour and 45 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
17Use a meat thermometer to check the temperature in the thickest part of the roast.
18Avoid touching the bone.
19Remove the prime rib from the oven and let it rest for 20-30 minutes before carving.
20This allows the juices to redistribute throughout the meat.
21Cover the prime rib loosely with aluminum foil to keep it warm.
22Carve the prime rib against the grain into thick slices.
23Serve immediately and enjoy.

🔧Equipment

Roasting pan
Meat thermometer
Basting brush
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 34g💛Saturated Fat: 14g❤️Cholesterol: 105mg🧂Sodium: 900mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 24g

📝Notes

Tips: Use a meat thermometer to ensure accurate cooking. Let the prime rib rest before carving to retain juices. You can adjust the seasoning to your taste.

This perfect prime rib recipe is always a hit with our family – whether we’re hosting a big gathering or just need something special for dinner.

And let’s not forget about all the leftovers – we love serving sliced prime rib with horseradish sauce on top of mashed potatoes or roasted veggies.

One of our favorite things to do with leftover prime rib is slice it thinly and use it in sandwiches or wraps – it’s perfect for lunch or dinner on-the-go.

❓ Frequently Asked Questions About Prime Rib

What type of meat is best for prime rib?

The best type of meat for prime rib is a high-quality cut of beef, preferably from the rib section. Look for a cut that’s at least 6-8 pounds and has plenty of marbling – this will help keep the meat tender and flavorful.

Can I use a slow cooker for prime rib?

Yes, you can use a slow cooker for prime rib! Simply season the meat as instructed, place it in the slow cooker, and cook on low for 8-10 hours. This will result in tender and delicious meat that’s perfect for serving.

How do I prevent my prime rib from drying out?

To prevent your prime rib from drying out, make sure to tie it up tightly with twine before cooking. This will help keep the juices locked in and prevent them from escaping during cooking.

Can I use a different type of seasoning for my prime rib?

Of course! While this recipe uses a classic seasoning blend, you can experiment with different flavors to find your favorite. Just be sure to adjust the cooking time accordingly if you’re using a stronger seasoning.

How do I store leftover prime rib?

You can store leftover prime rib in an airtight container in the refrigerator for up to 3 days. Reheat by slicing thinly and sautéing in a pan until warmed through.

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