classic Prime Rib recipe

Here’s a tasty, classic Prime Rib recipe that brings out the rich, beefy flavor with a crusty, herb-packed exterior and juicy, tender interior. Perfect for holidays, celebrations, or when you just want to impress.

 Perfect Prime Rib Roast

⭐ Serves: 6–8

⏰ Prep Time: 15 mins | Cook Time: 2–2.5 hrs | Resting Time: 30 mins

 Ingredients:

• 1 bone-in prime rib roast (5–6 lbs, about 2–3 ribs)
• 3 tbsp olive oil or softened butter
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
• 1 tbsp coarse kosher salt
• 1 tbsp freshly cracked black pepper
• Optional: 1 tsp onion powder or paprika for extra flavor

 Instructions:

1. PREP THE MEAT:

• Let the roast sit at room temperature for 1–2 hours before roasting.
• Preheat your oven to 500°F (260°C).

2. SEASON THE ROAST:

• In a small bowl, mix olive oil (or butter), garlic, rosemary, thyme, salt, and pepper.
• Pat the roast dry with paper towels, then rub the seasoning mixture all over, including the sides and under any fat cap.

3. ROAST AT HIGH HEAT (FOR THE CRUST):

• Place the roast bone-side down in a roasting pan or on a wire rack inside a sheet pan.
• Roast at 500°F for 15 minutes to develop a crust.

4. REDUCE HEAT AND ROAST LOW & SLOW:

• After 15 minutes, reduce oven temperature to 325°F (160°C).
• Continue roasting for:
  • Rare: 120°F internal temp (~11–12 mins/lb)
  • Medium-Rare: 130°F (~13–14 mins/lb)
  • Medium: 135–140°F (~15 mins/lb)

 Use a meat thermometer — it’s the best way to ensure perfection.

5. REST THE ROAST:

• Remove from the oven, tent loosely with foil, and let rest for 20–30 minutes before carving.
• This allows juices to redistribute and temp to rise slightly (5–10°F).

 Serving Suggestions:

• Slice across the grain into thick slices.
• Serve with:
  • Creamy horseradish sauce or au jus
  • Roasted potatoes, Yorkshire pudding, or creamed spinach

 Optional Horseradish Cream Sauce:

Mix:

• ½ cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

✅ Tips for Success:

• Bone-in keeps it juicier, but boneless works too — just adjust the cooking time.
• Dry-aging the meat in the fridge (uncovered for 1–3 days) enhances the flavor.
• Don’t skip resting time — it’s essential for a juicy roast!