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Juicy Prime Rib Roast

Featured in Simple Beef Recipes That Work.

This prime rib is full of juicy flavor with a perfect crust every time. Season well with herbs and garlic, let it warm to room temperature, sear at high heat, and slow-cook while monitoring the temp. Don’t skip resting—it locks in the juices. Great for celebrating or hosting a big dinner!

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Emily Watson
Updated on Sat, 05 Apr 2025 22:19:17 GMT
A juicy prime rib roast with a crispy crust and pink center sits on a dark plate. Pin it
A juicy prime rib roast with a crispy crust and pink center sits on a dark plate. | thefamilycooks.com

Ready to cook an amazing Prime Rib? This show-stopping main dish gets extra punch from aromatic herbs and fresh garlic. Whether it's for a holiday gathering or just because you deserve something fancy, I'll walk you through making steakhouse-quality prime rib at home. Don't sweat it - it's much simpler than most people think!

Benefits of This Approach

This straightforward prime rib method makes cooking a fancy roast totally doable. You'll nail it with basic ingredients and straightforward directions. It's way cheaper than eating out, and you'll get to cook it exactly how you like it. It's perfect for Christmas dinner or anytime you want to wow your friends and family. The fragrant garlic and herb coating creates such mouthwatering flavor that everyone will beg for the recipe.

What You'll Need

  • Prime Rib: 5 pounds bone-in roast. Bones help boost flavor
  • Sea Salt: 2-3 tablespoons to flavor meat thoroughly
  • Black Pepper: 2 teaspoons ground fresh
  • Fresh Herbs: 2 teaspoons rosemary, 1 teaspoon thyme, finely chopped
  • Garlic: 8 cloves fresh garlic, minced
  • Olive Oil: 1/4 cup to create herb mixture
  • Optional: Horseradish sauce on the side

How to Make It

Let It Rest
Remove meat 1 hour before cooking. Sprinkle with salt. Keep at room temperature.
Whip Up Flavor Mix
Combine herbs, garlic, pepper, leftover salt, and oil into a paste.
Ready for Cooking
Warm oven to 500°F. Dry meat with paper towels, spread herb mix everywhere.
Roast That Beauty
Begin at 500°F for 15 minutes. Reduce to 325°F. Cook until thermometer shows your preferred doneness.
Final Wait
Pull out 5-10 degrees before final temp goal. Cover with foil and wait 30 minutes before cutting.
A juicy roast beef with golden crust, topped with fresh herbs on a dark serving plate. Pin it
A juicy roast beef with golden crust, topped with fresh herbs on a dark serving plate. | thefamilycooks.com

Choosing Quality Meat

For top results, go with bone-in prime rib since bones enhance the taste. Tell your butcher to remove bones then tie them back on. This keeps cooking flavor but makes slicing easier later. Find meat that has plenty of marbling (those thin fat streaks) running through it. Check out Costco for good value on high-quality prime rib, particularly around the holiday season.

Nailing the Cook Time

Follow this simple two-temperature trick: Start really hot (500°F) for 15 minutes to create that tasty crust, then drop to 325°F to finish cooking. For timing, figure about 10-12 minutes per pound if you want rare, 13-14 for medium-rare, or 14-15 for medium. But always trust your meat thermometer over the clock. It's the only reliable way to get your roast cooked just right.

Why Waiting Works

Never rush through the resting phase - it's crucial for juicy results! After pulling your prime rib from the oven, let it sit under loosely tented foil for 30 minutes. This allows all those tasty juices to soak back into the meat instead of spilling out when you slice it. Yeah, it's tough to be patient, but the results are worth it. Use this time to wrap up your sides or make some gravy from the drippings.

Presenting Your Creation

When it's time to eat, first take off any cooking strings and bones. Slice across the grain in roughly 1/2 inch portions. Drizzle any pan juices over the meat for more flavor. Pair it with favorites like fluffy mashed potatoes and warm dinner rolls. Want to go all out? Set out some creamy horseradish sauce and arrange everything on a large serving tray. Your dinner guests will think they've walked into a fancy steakhouse!

Keeping Leftovers Fresh

Store any extra prime rib in airtight wrapping in your fridge for up to 4 days. Only cut what you plan to eat right away - bigger chunks stay juicier longer. When reheating, warm slowly in a 250°F oven just until heated through. Skip the microwave or you'll lose that beautiful pink color. Leftover prime rib also makes incredible sandwiches!

A succulent rib roast decorated with sprigs of fresh thyme served on a stone-colored plate. Pin it
A succulent rib roast decorated with sprigs of fresh thyme served on a stone-colored plate. | thefamilycooks.com

Frequently Asked Questions

→ How early should I prep the prime rib, and any tips for doing it right?

Season the meat with salt, pepper, and herbs up to 24 hours ahead. Keep it uncovered on a rack in the fridge to build flavor. Take it out a couple of hours before cooking so it can reach room temperature for even cooking.

→ How can I reheat prime rib leftovers and keep it flavorful?

The best method? Sear thin slices in a hot pan for just 15 seconds on each side. Or wrap slices with au jus in foil and heat in a low oven (around 250°F) until they’re warm—aim for an internal temp of 120°F.

→ Can I use dried herbs, and how should I adjust the amounts?

Swap 1 teaspoon of dried herbs for every tablespoon of fresh ones. Toast or crush the dried herbs to bring out their oils, and mix with garlic or black pepper for an extra flavor kick.

→ What are the best sides to serve with this juicy prime rib?

Go classic with mashed potatoes, roasted asparagus, and a Yorkshire pudding. Add horseradish cream or au jus for bold flavors. To balance it, toss in lighter dishes like a green salad or roasted seasonal veggies.

Conclusion

Love this dish? Check out these:

  1. Standing Rib Roast - Bigger option for family feasts
  2. Rosemary Garlic Lamb Leg - Try it for a twist on traditional beef
  3. Slow-Roasted Brisket - Tender, juicy, and simple to prep
  4. Garlic-Herb Tri-Tip - Bold flavors, budget-friendly cut
  5. Beef Tenderloin with Herb Crust - Perfectly suited for an intimate dinner

Prime Rib Roast

Master the art of a mouthwatering prime rib at home with this straightforward and stunning dish.

Prep Time
10 Minutes
Cook Time
105 Minutes
Total Time
115 Minutes

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (One prime rib roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 5 pounds of prime rib (double the spices for bigger roasts).
02 Freshly ground black pepper, 2 teaspoons.
03 1 teaspoon of thyme leaves, chopped.
04 A handful of sea salt.
05 Chopped fresh rosemary, 2 teaspoons.
06 8 garlic cloves, finely chopped.
07 1/4 cup of olive oil.
08 Optional: Horseradish for dipping.

Instructions

Step 01

Let it sit out for an hour before cooking. Sprinkle it with salt, then lightly cover with plastic wrap.

Step 02

Move the oven rack to the middle position, then heat to 500°F (260°C).

Step 03

In a bowl, combine 1 1/2 teaspoons salt, oil, garlic, rosemary, thyme, and pepper.

Step 04

Dry roast with paper towels, then rub your seasoning blend all over it.

Step 05

If it’s bone-in, place roast bones down in cast iron. For boneless, use a rack.

Step 06

Put roast in oven at 500°F for 15 minutes to make a crust.

Step 07

Lower oven to 325°F (165°C). Cook to your desired finish using a thermometer: for rare, aim for 120°F (49°C), about 10-12 mins per pound; medium-rare at 130°F (54°C), 13-14 mins per pound; medium at 140°F (60°C), 14-15 mins per pound; medium-well done at 150°F (66°C).

Step 08

When 5-10 degrees under your target temp, take it out. It’ll cook a bit longer as it sits.

Step 09

Wrap loosely with foil and let it chill out for 30 minutes.

Step 10

Carve into slices about 1/2 inch thick, cutting against the grain. Add horseradish on the side if you like.

Notes

  1. Ask your butcher to remove and tie back the bone on a bone-in roast so slicing’s easier later.
  2. When using boneless, raise it on a rack—an Instant Pot rack works great in a cast iron.
  3. Take meat out before it fully reaches your target temp, as it continues cooking when resting.
  4. It’s amazing in sandwiches the next day with horseradish sauce.

Tools You'll Need

  • A cast iron pan.
  • A thermometer for checking meat temperature.
  • Foil for wrapping.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 729
  • Total Fat: 66 g
  • Total Carbohydrate: 1 g
  • Protein: 31 g