perfect prime rib recipe

Written BySheba G Updated On
perfect prime rib recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best perfect prime rib recipe

I’ve been making prime rib for my family for years, and it’s always a hit. There’s something special about the tender, juicy meat that just falls apart when you slice it. I love how it’s both elegant and comforting at the same time.

My kids adore it, and it’s perfect for special occasions or just a regular Sunday dinner. I’ve tried plenty of recipes over the years, but this one stands out as the perfect prime rib recipe. It’s not too complicated, yet it yields an impressive result every time.

I’ve experimented with different seasonings and techniques, but this recipe has remained a favorite in our household. The best part? It’s incredibly easy to make ahead of time and reheat when needed, making it ideal for busy families like mine.

Plus, the leftovers are just as delicious as the first serving. I’ve even started using this recipe for potlucks and gatherings, where it’s always the star of the show. It’s truly a crowd-pleaser!

My family loves how tender and flavorful the meat is, and I appreciate how well it reheats without losing any of its charm.

Perfect Prime Rib

Perfect Prime Rib

4.6 from 1658 votes

This perfect prime rib recipe delivers a juicy, tender, and flavorful roast. It is seasoned with a classic herb crust and cooked to perfection.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Prime Rib

1 boneless prime rib roast (about 5 lbs)
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp dried rosemary
2 tbsp olive oil

For the Au Jus

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

👨‍🍳Directions

1Preheat your oven to 500°F (260°C).
2Place the prime rib, fat side up, in a roasting pan.
3In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
4Rub the olive oil all over the prime rib, then evenly sprinkle the seasoning mixture over the entire roast, pressing gently to adhere.
5Make sure to coat all sides of the roast.
6Place the roasting pan in the preheated oven.
7Roast for 20 minutes at 500°F (260°C).
8This initial high-heat phase will create a beautiful, caramelized crust.
9After 20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting.
10For a medium-rare doneness, aim for an internal temperature of 135°F (57°C).
11Use a meat thermometer to check the temperature in the thickest part of the roast.
12This will take approximately 1 hour and 10 minutes to 1 hour and 20 minutes.
13Once the prime rib reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board.
14Tent the roast loosely with aluminum foil to keep it warm while you prepare the au jus.
15Let the roast rest for at least 30 minutes before carving.
16This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender result.
17While the prime rib is resting, prepare the au jus.
18In a small saucepan, combine the beef broth, red wine, and any accumulated juices from the roasting pan.
19Bring the mixture to a boil over medium-high heat.
20In a separate small bowl, mix the cornstarch and water to create a slurry.
21Gradually add the slurry to the saucepan, stirring constantly until the mixture thickens.
22Reduce the heat to low and simmer for 5 minutes.
23Season with salt and pepper to taste.
24To carve the prime rib, slice against the grain into 1/2-inch to 3/4-inch thick slices.
25This will help ensure tenderness.
26Arrange the slices on a serving platter and spoon the au jus over the top.
27Serve immediately and enjoy your perfectly cooked prime rib.

🔧Equipment

Roasting pan
Meat thermometer
Basting brush
Small saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 35g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 30g

📝Notes

Tips: For a more robust flavor, consider adding fresh herbs like rosemary and thyme to the seasoning mixture. Ensure that you let the prime rib come to room temperature before cooking to promote even cooking. Use a reliable meat thermometer to achieve the perfect level of doneness.

Watch Video Of How Perfect Prime Rib Works

This perfect prime rib recipe has become a staple in our household over the years, and I’m confident it will become one in yours too! The best part?

It stores beautifully in an airtight container in the fridge for up to three days or can be frozen for up to two months. Reheating is a breeze – simply wrap it in foil and bake at 275°F (135°C) until warmed through.

For serving ideas, try slicing thinly against the grain and serving with horseradish sauce or au jus for an added kick.

❓ Frequently Asked Questions About Prime Rib

Q: What is the ideal internal temperature for prime rib?

The ideal internal temperature for prime rib is between 130°F and 135°F (54°C to 57°C) for medium-rare, 140°F to 145°F (60°C to 63°C) for medium, and 150°F to 155°F (66°C to 68°C) for medium-well.

Q: Can I use a boneless prime rib roast?

Yes, you can use a boneless prime rib roast if you prefer. However, keep in mind that it may cook more evenly without the bone to guide heat distribution.

Q: How long should I let the prime rib rest before slicing?

It’s essential to let the prime rib rest for at least 20 minutes before slicing. This allows the juices to redistribute and makes the meat easier to slice.

Q: Can I make prime rib ahead of time?

Yes, you can make prime rib ahead of time by preparing the seasoning mixture and applying it to the meat up to two days in advance. However, cook the roast on the day of serving for optimal results.

Q: What type of pan is best for cooking prime rib?

A large roasting pan with high sides is ideal for cooking prime rib. This allows you to easily pour off excess fat and achieve a nice crust on the meat.

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.

Similar Posts