- 1 bone-in prime rib roast (3–7 lbs, depending on the number of servings)
- Kosher salt (about 1 tablespoon per pound of meat)
- Freshly ground black pepper
- 2–3 garlic cloves, minced (optional)
- 2–3 sprigs fresh rosemary or thyme (optional)
- 2 tablespoons olive oil or melted butter
For Serving:
- Horseradish cream sauce
- Au jus (use the drippings from the roast)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat the Oven: Set your oven to 450°F (230°C) for an initial high-heat sear, then reduce it to 325°F (165°C) for slow roasting.
- Prepare the Roast: Pat the prime rib dry with paper towels to ensure a good sear. Remove any excess fat if desired, but leave a thin layer for flavor and moisture.
- Season Generously: Rub the roast all over with olive oil or melted butter, then season liberally with kosher salt, freshly ground black pepper, minced garlic (if using), and herbs like rosemary or thyme.
2. Sear the Roast
- Place the seasoned roast on a rack in a roasting pan, bone-side down (this helps create a natural roasting rack).
- Roast at 450°F (230°C) for 15–20 minutes to develop a golden-brown crust.
3. Slow Roast to Perfection
- Lower the Temperature: Reduce the oven temperature to 325°F (165°C) .
- Calculate Cooking Time: Use the following guideline for doneness:
- Rare: 120–125°F internal temperature (about 15 minutes per pound)
- Medium-Rare: 130–135°F internal temperature (about 18–20 minutes per pound)
- Medium: 140–145°F internal temperature (about 22–25 minutes per pound)
- Use a Meat Thermometer: Insert an instant-read thermometer into the thickest part of the roast, avoiding the bone, to monitor the temperature accurately.
4. Rest the Roast
- Once the roast reaches your desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.
- Let it rest for 15–30 minutes . This allows the juices to redistribute, ensuring a moist and flavorful result.
5. Carve and Serve
- Carve the roast by slicing between the bones or cutting parallel to them for even slices.
- Serve with horseradish cream sauce, au jus (made from the drippings), or your favorite accompaniments.
Tips for Success
- Start with Quality Meat: Choose a USDA Prime or Choice grade prime rib for the best marbling and flavor.
- Season Early: For maximum flavor, season the roast generously with salt up to 24 hours in advance and refrigerate uncovered. This dries out the surface slightly, enhancing the crust.
- Use a Rack: Elevating the roast on a rack ensures even cooking and prevents steaming.
- Don’t Overcook: Prime rib continues to cook slightly as it rests, so remove it from the oven when it’s about 5°F below your target temperature.
- Save the Drippings: Use the pan drippings to make a simple au jus by deglasing the pan with beef stock or red wine.
Why This Recipe Works
This Perfect Prime Rib recipe combines high-heat searing with slow, gentle roasting to achieve a crispy exterior and a tender, juicy interior. The generous seasoning enhances the natural flavors of the beef, while resting ensures every slice is succulent and flavorful. Whether served at a holiday feast or a cozy dinner party, this dish proves that simplicity and quality ingredients are the keys to culinary success.
Conclusion: A Show-Stopping Roast for Any Occasion
Whether you’re celebrating a special occasion or simply craving a luxurious meal, this Perfect Prime Rib is sure to impress. Its rich flavors, melt-in-your-mouth texture, and elegant presentation make it a standout dish that’s surprisingly easy to prepare. Plus, its versatility means you can pair it with a variety of sides to suit any menu.
We’d love to see your creations! Tag us in your photos or share your favorite ways to serve prime rib—your tips might just inspire others to try this timeless classic too! 🍽️✨