Step-by-step instructions to get the juiciest, most tender Prime Rib with a buttery garlic and fresh herb crust. Each bite will melt in your mouth with its tenderness and savory flavor. This prime rib recipe is a showstopper and the star of any holiday meal
How to Cook Prime Rib
Cooking prime rib is easier than it looks. But with its high price tag, it's not a dish you want to mess up. But fear not. This step-by-step prime rib recipe will lead you through the process and answer all of your questions.
But most importantly, you will end up with the most mind-blowing, mouthwatering prime rib. Each bite will absolutely melt in your mouth with its tenderness and juicy flavor. And if that's not enough, the buttery garlic-herb crust will steal the show.
Make this prime rib recipe for any holiday or special occasion and it will be the unchallenged star of the show.
Why Prime Rib is Classic for Special Occasions
Prime rib is quite an expensive cut of meat, making it mostly unrealistic as an "average" weeknight meal. Like a turkey, it also requires a bit of cook time and pampering to cook.
And lastly, prime rib is a very richly flavored cut of meat. Every bite feels indulgent, so it feels like a real holiday treat!
What Cut Is Prime Rib Meat?
Prime rib and ribeye steaks come from the same section of the cow called the "primal rib section." This area is located on the forequarter of the cow in front of the backbone.
How Much Prime Rib Do I Need?
Typically the rule is to have one pound per person, or one rib for every two people. I personally find it easier to just use poundage. So for 8 people, you would need an 8-pound prime rib roast. For 15 people, you would need 15 pounds.
Bone-In or Bone Out?
I recommend using a bone-in prime rib. In my opinion and experience, it turns out juicier to roast it tied to the bone rack (as shown in the video), and you also will not need a roasting rack.
You can use a boneless prime rib roast, however you will need a roasting pan with a rack and you will need to adjust the cooking time slightly.
Does It Have to Come to Room Temperature Before Cooking?
Yes. Bringing your prime rib to room temperature will ensure a more uniform cooking throughout instead of having the inside take much longer, with it still being cold, and the outside cooking too fast and becoming dry or worse, burnt.
Prime Rib Cooking Time
Generally, plan on cooking your prime rib for about 15 minutes per pound. So a ten-pound roast will cook for 150 minutes (about 2.5 hours). Actual cooking time will depend on a variety of factors, such as whether you chose boneless, the accuracy of your oven, the beginning temperature of your meat, etc. All of these are reasons why I emphasize using a thermometer during cooking.
Do I Need a Meat Thermometer?
Yes! A meat thermometer will help you to know exactly how long you need to cook your prime rib. It's such an expensive cut of meat to accidentally ruin because you didn't get the cooking time quite right. A thermometer will help you to be exact, giving you the best and juiciest outcome with your prime rib.
How to Cut Prime Rib
Cutting any meat against the grain will give you the most tender bite, and prime rib is no exception.
Cut your prime rib thinly, about a quarter to half-inch thick, in the same direction as the ribs were pointing. This process is easier if you cut the bones off in the beginning and then tied them back on, as shown in the video.
What Should I Serve with Prime Rib?
Prime Rib will go well with pretty much any and all of your favorite holiday side dishes. Here are some of our favorites:
- Horseradish Sauce - I HIGHLY recommend whipping up a quick batch of this sauce. It adds even more richness to each bite with just the right amount of zing. It is also often traditional to serve your prime rib with some creamy horseradish sauce on the side.
- Boursin Mashed Potatoes
- Slow Cooker Scalloped Potatoes
- Air Fryer Asparagus
- Creamed Spinach
- Bourbon Glazed Carrots
You can check out even more of our favorite side dish recipes for all occasions here.
Prime Rib Recipe Video
Garlic Herb Prime Rib
- 7 to 8 pound bone-in prime rib (boned and tied, if desired)
- 2 teaspoons salt
- Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 2-3 hours to come to room temperature (it will bake more uniformly).
- Preheat Oven to 500˚F with rack in the lower third of the oven.
- In a medium mixing bowl, add remaining salt, pepper, rosemary, thyme, garlic, and softened butter. Stir to combine.
- Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub.
- Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat.
- Bake at 500˚F for 15 minutes.
- Reduce the heat to 325°F and continue roasting for until the internal temperature of the roast reaches 120°F. (Plan on 15 minutes per pound, but actual cooking time depends on a variety of factors. Always use a meat thermometer to ensure accurate results.)
- Remove the roast from the oven when it reaches an internal temperature of 120°F. Allow the roast to rest in the roasting pan for 20 minutes. As it sits the internal temperature will rise to 130°F (medium rare).
- Slice against the grain into slices for serving. Serve with prepared horseradish or creamy horseradish sauce.
- Letting the roast sit at room temperature for 2-3 hours to help it cook more uniformly.
- Fresh Herbs: If you want, you can use dried herbs in place of the fresh. Use ½ teaspoon dried rosemary and ¼ teaspoon dried thyme.
- Serve with prepared horseradish or creamy horseradish sauce.
- Storage: Store leftovers covered in the refrigerator for up to 4 to 5 days. Reheat by microwaving on a microwave-safe plate until warmed through.
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