great prime rib recipe

Written BySheba G Updated On
great prime rib recipe
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The Best great prime rib recipe

I have always been a fan of a good prime rib recipe, and this one is a game-changer. It’s perfect for special occasions like holidays or family gatherings, but it’s also great for a weeknight dinner.

The key to a great prime rib is the technique – you need to use a low and slow cooking method to get that tender, fall-apart texture. This recipe uses a combination of oven roasting and finishing on the stovetop to get that perfect crust on the outside.

The flavors are simple yet elegant – just salt, pepper, and some fresh herbs to bring out the natural taste of the meat. I love serving this with some roasted vegetables and a side of creamy mashed potatoes.

My family is always impressed by how tender and delicious the prime rib turns out. And the best part?

It’s actually quite easy to make – just a bit of planning ahead to make sure you have enough time for it to cook slowly. I’ve made this recipe countless times for my family, and it never fails to impress.

Whether you’re serving it at home or taking it to a potluck dinner, this prime rib recipe is sure to be a hit.

Perfect Prime Rib

Perfect Prime Rib

4.8 from 878 votes

This classic prime rib recipe delivers a tender, juicy, and flavorful roast that is sure to impress. The secret is in the seasoning and slow roasting at a low temperature.

Prep Time15 mins
Cook Time2 hr 30 mins
Resting Time0 mins
Total Time2 hr 45 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Prime Rib

1 standing rib roast (about 6 pounds at room temperature
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper, coarsely ground

For the Au Jus

2 cups beef broth
2 tbsp red wine
1 tbsp cornstarch
1 tbsp water
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 500°F.
2In a small bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper.
3Pat the prime rib dry with paper towels.
4Rub the garlic-herb mixture evenly over the entire surface of the prime rib, pressing firmly to adhere.
5Place the prime rib, fat side up, in a roasting pan.
6Roast the prime rib in the preheated oven for 15 minutes to sear the outside.
7Reduce the oven temperature to 325°F.
8Continue roasting for approximately 1 hour and 15 minutes, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
9Use a meat thermometer to check the temperature in the thickest part of the roast, avoiding the bone.
10The prime rib should be slightly pink and juicy.
11Remove the prime rib from the oven and transfer it to a cutting board.
12Tent it loosely with aluminum foil and let it rest for 20-30 minutes.
13This allows the juices to redistribute throughout the meat.
14While the prime rib is resting, prepare the au jus.
15In a small saucepan, combine beef broth and red wine.
16Bring to a boil over medium heat.
17In a separate small bowl, mix cornstarch and water.
18Whisk the cornstarch mixture into the boiling broth and wine.
19Reduce heat to low and simmer until the sauce thickens slightly.
20Season with salt and pepper to taste.
21After resting, carve the prime rib into individual portions.
22Slice against the grain for maximum tenderness.
23Serve the prime rib with the au jus for dipping.
24Enjoy your perfectly cooked prime rib with your favorite sides.

🔧Equipment

Roasting pan
Meat thermometer
Basting brush
Small bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 42g💛Saturated Fat: 18g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 60g

📝Notes

Tips: Let the prime rib come to room temperature before cooking for even cooking. Use a meat thermometer for accurate temperature readings.

Watch Video Of How Perfect Prime Rib Works

This prime rib recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck dinner, it’s sure to be a hit.

One of my favorite things about this recipe is that it’s so versatile – you can serve it with all sorts of sides, from roasted vegetables to creamy mashed potatoes.

And because it cooks so slowly, you can just set it aside and forget about it until you’re ready to serve – perfect for busy weeknights or holiday gatherings when everyone needs something delicious but low-maintenance.

❓ Frequently Asked Questions About Prime Rib

Q: What type of meat should I use for this prime rib recipe?

For this recipe, you’ll want to use a high-quality prime rib roast with plenty of marbling – this will help keep the meat moist and flavorful during cooking.

Q: How long does it take to cook a prime rib?

The cooking time will depend on the size of your roast – as a general rule, you’ll want to cook it for about 15 minutes per pound.

Q: Can I use a convection oven instead of a regular oven?

Yes, you can use a convection oven for this recipe – in fact, it can help speed up the cooking process slightly.

Q: What’s the best way to slice a prime rib?

The best way to slice a prime rib is against the grain – this will help keep the meat tender and prevent it from becoming too stringy.

Q: Can I make this recipe ahead of time?

You can prepare the prime rib up to 24 hours in advance – just season it and let it sit in the refrigerator until you’re ready to cook it.

Q: How do I reheat leftover prime rib?

To reheat leftover prime rib, simply place it in a low oven (around 200°F) until warmed through – you can also reheat slices in the microwave if you’re short on time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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