Prime rib can seem like a difficult dish to cook at home—it's expensive and expectations are always high. But don't talk yourself out of it—you'll be pleasantly surprised at how quick, easy, and delicious this prime rib recipe is! With our easy-to-follow steps, you can create the perfect prime rib every time.
Serve yours with us Garlic mashed potatoes and us Best green beans ever For a feast worthy of a steakhouse!
Why our recipe?
- Make perfect prime rib every time with our easy-to-follow steps that turn this terrific dish into something steakhouse-worthy.
- Horseradish and garlic create an irresistible crust with a ton of flavor and incredibly juicy meat.
- A creamy horseradish sauce is included for serving, just like you'd find in a restaurant.
Prime rib is something that will never go out of style. It's something we don't usually eat unless it's the holidays or some other special occasion, but it's delicious enough that you'll find any excuse to make it! Nothing beats a tender, juicy prime rib.
Material notes
- Prime Rib Roast: Also known as a standing rib roast, this cut of beef comes from the rib area of the cow. It is known for being particularly tender and rich. Look for a 4- to 5-pound roast, either bone-in or boneless, depending on your preference. Bone-in adds flavor and helps retain moisture, while boneless is easier to carve.
- Prepared horseradish: Not everyone loves horseradish, but trust us on this – it adds a deliciously tangy flavor to your favorite meats. Make sure you use prepared horseradish, not a thick creamy horseradish sauce. It can be found in the condiments section, near things like ketchup.
- Garlic: Freshly minced garlic is going to be your best option here with the best taste. We strongly recommend using your own mincer or a garlic press. Jarred alternatives are convenient, but they have a more bitter flavor.
- Lemon juice: It adds tanginess to the sauce.
- Tabasco Sauce: This is an optional component. It doesn't add heat, but it does add flavor.
- Worcestershire Sauce: It's optional in our recipe, but we always love the added flavor of adding Worcestershire sauce to any recipe!
Choosing your roast
When you're selecting a prime rib roast, there are a few options to consider. The first thing is the grade of beef. You can get Prime, Preferred or Select grade. Prime is the highest quality with the most marbling, which adds flavor and tenderness to the roast. Choice is the next highest quality and contains a moderate amount of marble. Select the lowest quality with the least amount of marbling. Depending on your preference and budget, you can choose any of these options for your prime rib.
You can choose between a bone-in roast or a boneless one. A bone-in roast will still have the rib bones attached and will only enhance the flavor and keep your roast moist while it cooks. A boneless roast will be easier to carve and serve. Similarly when it comes to choosing the grade of roast, both bone-in and boneless roasts will work well. Choose based on your preference and budget.
What size to buy
Prime rib is always the star of any meal, but it's an expensive cut of meat. For a more conservative meal, plan on 1/2 pound per person, and you can add more side dishes to complement the prime rib. If you're okay with people eating a bit more than that, 3/4 to 1 pound per person should be plenty.
Keep in mind that if you're buying a bone-in prime rib, you'll need to buy a bit more for the weight of the bone. In that case, plan on about 1 pound per person for a more generous portion.
Roasting pan
You can still make this dish without a roasting pan. You can use a 9×13 pan or a cast iron pan instead. A wire rack can be placed in a 9×13 pan or cast iron for better airflow. When the prime rib roast is cooked, remove it from the pan and transfer to a cutting board or serving platter to rest.
Meat thermometer
Meat thermometer Very useful, and we recommend them for making prime ribs. You don't want to overcook an expensive cut of beef, and it can be so easy to do without a meat thermometer. If you try to make this recipe without a thermometer, you'll be guessing based on the time. A rule of thumb is 13 to 15 minutes of cooking per pound of roast for a medium-rare prime rib. Be aware that cooking per pound per minute is always an estimate because all ovens are different, so your results will vary.
Internal cooking temperature
Make sure you only cook prime rib to medium-rare. The outer edges will be better done, and the level of doneness will decrease to medium-rare in the center. These center pieces will have a perfect, melt-in-the-mouth texture, but the outer pieces are great for people who don't like too much red in their meat. This roast has something for everyone!
Storage and reheating instructions
Prime ribs are best served fresh grilled, but if you end up with leftovers, they'll keep for days.
Keep in fridge Leftovers in an airtight container for 3 to 4 days.
Reheat Portions of a skillet, while the pan is still cold, place the meat in it and heat slowly over medium heat. For more moisture, heat it in melted butter. We recommend avoiding reheating prime rib in a microwave.
More sumptuous beef recipes…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
