Perfect Prime Rib

You know, I’ve got this memory of the first time I tried to make prime rib. It was a cold winter evening, a bit of snow fluttering outside, and I was determined to impress my family (or at least not set off the smoke alarm). Spoiler alert: the smoke alarm went off, but we still ended up with a beautifully roasted prime rib. It was the kind of meal that makes everyone at the table silent for a moment, just savoring the flavors. If you’ve ever been intimidated by the idea of cooking a prime rib, trust me, you’re not alone. But with a bit of patience—and maybe a glass of wine while it cooks—you’ll nail it.

Why You’ll Love This

I always whip up this dish during the holidays or when I want to knock the socks off some guests. My family goes absolutely bananas for it because it’s juicy, tender, and feels like you’re dining out in style (without the hefty bill). Honestly, it’s one of those recipes that makes you look like you know exactly what you’re doing in the kitchen—even if you’re like me and once, just once, forgot to season the meat. Oops!

Ingredients

  • 5-pound prime rib roast (sometimes called a standing rib roast)
  • Salt and pepper—I tend to be generous with both
  • 4 cloves garlic, minced (or skip it if you’re in a lazy mood)
  • 2 tablespoons olive oil (or butter, if you want that extra oomph)
  • Fresh rosemary and thyme—my garden’s overrun with these!

Optional: Mustard rub, made by mixing equal parts mustard and horseradish—adds a zing!

Perfect Prime Rib

Directions

  1. Take the roast out of the fridge about an hour before cooking. It needs to be at room temp. Trust me, this makes a difference.
  2. Preheat your oven to 450°F. This is when I usually double-check that my oven mitts aren’t hiding somewhere random.
  3. Rub the prime rib with salt, pepper, and garlic. Drizzle with olive oil. I sometimes get messy and use my hands—makes it feel artisanal!
  4. Place it in a roasting pan, bone side down. Snuggle the herbs around it.
  5. Roast for 15 minutes at 450°F, then reduce the temperature to 325°F. This is where I often sneak a taste of the crisping edges (chef’s treat).
  6. Cook until the internal temperature reads 130°F for medium-rare, about 2 hours. But don’t stress—every oven’s a mystery.

Notes

Don’t panic if the roast looks a bit dull when it comes out—that’s normal. Let it rest for at least 20 minutes. I learned the hard way that slicing too early makes all those lovely juices escape. And no one wants a dry prime rib, right?

Perfect Prime Rib

Variations

Once, I tried a coffee rub. It was… interesting. Let’s just say, not for everyone. But a citrus glaze? Surprisingly delightful!

Equipment

You’ll need a roasting pan and a meat thermometer. If you don’t have a thermometer, you can sometimes get away with the good ol’ finger-poke test—though it’s a bit of a gamble!

Perfect Prime Rib

Storage

Store leftovers in an airtight container in the fridge. Technically, it should last a few days; although in my house, it never lasts more than a day before it’s devoured.

Serving Suggestions

I like to serve this with some creamy mashed potatoes and a side of green beans. Oh, and Yorkshire pudding if I’m really feeling fancy!

Pro Tips

I once rushed the resting period and had a very juicy cutting board. Give it time—it’s worth it.

FAQ

Q: Can I cook this on the grill?
A: Absolutely! Just keep an eye on the temperature; otherwise, you might end up with a BBQ charcoal special.

Q: What if my roast is bigger?
A: Just adjust the cooking time. I’d say about 15 minutes per pound at 325°F, but, you know, it’s more art than science sometimes!

★★★★★ 4.80 from 120 ratings

Perfect Prime Rib

yield: 8 servings
prep: 15 mins
cook: 20 mins
total: 50 mins
A succulent and flavorful prime rib roast, perfect for special occasions and holiday dinners.
Perfect Prime Rib

Ingredients

  • 1 (5-pound) prime rib roast
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. 1
    Preheat your oven to 450°F (230°C).
  2. 2
    In a small bowl, mix together olive oil, garlic, salt, pepper, rosemary, and thyme.
  3. 3
    Rub the mixture all over the prime rib roast.
  4. 4
    Place the roast in a roasting pan and cook in the preheated oven for 15 minutes.
  5. 5
    Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1 hour and 45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  6. 6
    Remove the roast from the oven, cover with foil, and let it rest for 20 minutes before slicing.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 650 caloriescal
Protein: 45 gramsg
Fat: 50 gramsg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 2 gramsg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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