Best Prime Rib Recipe

A prime rib roast is the kind of centerpiece that instantly feels special the moment it hits the table.

It’s bold, rich, and beautifully tender, with a savory crust that crackles as you slice through to reveal a warm pink center.

This is the roast people lean in for, the one that fills the room with aromas so irresistible you can almost taste them before the first bite.

Cooking prime rib at home might seem like it needs a chef’s expertise, but it’s really about knowing a few key steps and treating the meat with care.

The result? Juicy slices that melt in your mouth, perfectly seasoned from edge to edge, and resting in their own flavorful juices.

Serve it with a creamy horseradish sauce or a rich au jus, and you’ll see why this roast is a timeless favorite for gatherings and celebrations.

Best Prime Rib Recipe

Ingredients

• 1 whole prime rib roast (about 5–6 pounds), bone-in or boneless
• 3 tablespoons olive oil
• 4 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon paprika
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup water

Instructions

1. Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature for even roasting.
2. Preheat the oven to 450°F (230°C).
3. In a small bowl, combine olive oil, salt, black pepper, garlic powder, onion powder, rosemary, thyme, paprika, and minced garlic to make a paste.
4. Pat the prime rib dry with paper towels to ensure the crust forms well during roasting.
5. Rub the seasoning paste all over the roast, ensuring every side is evenly coated.
6. Place the roast on a rack inside a roasting pan, fat side up, so the juices baste the meat as it cooks.
7. Roast in the preheated oven for 15 minutes to develop a flavorful crust.
8. Without opening the oven door, reduce the temperature to 325°F (165°C) and continue roasting. Allow about 15 minutes per pound for medium-rare doneness, or use a meat thermometer to check: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
9. About halfway through cooking, pour the beef broth and water into the roasting pan to keep the meat moist and create flavorful pan juices.
10. Once the desired internal temperature is reached, remove the roast from the oven and tent loosely with foil. Let it rest for 20–30 minutes to allow the juices to redistribute.
11. Slice thickly against the grain and serve with the warm pan juices or a creamy horseradish sauce.

How To Choose The Best Prime Rib Cut?

When selecting prime rib, quality and freshness make a huge difference in the final taste and tenderness.

• Pick the right grade of beef: Prime grade offers the most marbling and tenderness, while Choice grade is still excellent but a bit leaner. Select grade is not recommended for a roast meant to impress.
• Opt for bone-in when possible: Bones help insulate the meat during roasting, giving you more even cooking and richer flavor.
• Look for good marbling: Fine white streaks of fat throughout the meat ensure juiciness and flavor in every bite.
• Buy fresh, not frozen if possible: Fresh prime rib roasts typically retain more natural juices during cooking.

How Much Prime Rib Per Person?

Knowing the right amount to serve ensures you have enough for everyone without overspending.

• With bone-in roasts: Plan for about one pound of raw meat per adult.
• With boneless roasts: Aim for ¾ pound per adult since there’s no bone weight.
• For generous servings or fewer sides: Add an extra half pound per person so guests can enjoy seconds.

How To Season Prime Rib For Maximum Flavor?

Seasoning plays a huge role in achieving a flavorful crust and juicy interior.

• Start with salt and pepper: This base seasoning helps bring out the meat’s natural flavor.
• Add herbs and aromatics: Rosemary, thyme, garlic, and onion powder create a fragrant crust.
• Rub it in well: Make sure every surface is coated so the flavors are evenly distributed.
• Season in advance if possible: Letting the roast sit with the seasoning for a few hours or overnight helps the flavors penetrate deeper.

What Is The Best Cooking Temperature For Prime Rib?

Getting the temperature right is key to that perfectly pink center.

• Begin hot for the crust: Start roasting at 450°F (230°C) for about 15 minutes to create a golden, flavorful crust.
• Lower the heat to cook through: Drop the temperature to 325°F (165°C) and continue until the desired doneness is reached.
• Use a meat thermometer: For rare, aim for 120°F (49°C); medium-rare, 130°F (54°C); medium, 140°F (60°C). Always measure in the thickest part of the roast.

How Long To Let Prime Rib Rest?

Resting allows the juices to settle, making each slice tender and moist.

• Tent with foil: This keeps the heat in without trapping steam that could soften the crust.
• Rest for at least 20–30 minutes: This pause ensures the juices redistribute evenly, so they don’t spill out when slicing.
• Use the time to make sauces: Prepare au jus or creamy horseradish while the meat rests.

What To Serve With Prime Rib?

Prime rib pairs beautifully with a variety of sides and sauces.

• Classic sauces: Creamy horseradish, au jus, or red wine sauce.
• Potato sides: Mashed potatoes, roasted baby potatoes, or potato gratin.
• Vegetables: Roasted carrots, asparagus, or green beans.
• Breads: Soft dinner rolls or crusty baguettes for soaking up the juices.

How To Slice Prime Rib Correctly?

Cutting prime rib properly helps maintain its tenderness and presentation.

• Use a sharp carving knife: This avoids tearing the meat fibers.
• Slice against the grain: This shortens the muscle fibers, making each bite more tender.
• Cut thick or thin as preferred: Thicker slices are juicier, while thinner slices suit sandwiches or lighter portions.

How To Store Leftover Prime Rib?

Proper storage helps keep leftover prime rib tender and safe to eat.

• Cool it quickly: Refrigerate within two hours f cooking to avoid bacterial growth.
• Wrap tightly: Use foil or an airtight container to lock in moisture.
• Store in the fridge: Eat within 3–4 days for the best taste and texture.
• Freeze for longer storage: Wrap in freezer-safe packaging and use within 3 months for optimal flavor.
• Reheat gently: Warm in a low oven (250°F/120°C) or in a skillet with a splash of broth to avoid drying it out.