The Best Prime Rib Recipe (2024)

If you’re going to indulge, do it right.

The Best Prime Rib Recipe

OK, I realize a recipe for prime rib looks a bit out of place in 2020. These days, most people are cutting down on the amount of meat they eat, especially beef. Some are doing it for health reasons, others because they’re worried about cow burps and global warming. And all that makes sense.

But to me, this means that when you do eat beef, you should make it count. Instead of wasting your one indulgence, you should treat yourself to the very best piece of beef money can buy. And that means prime rib.

A well-cooked prime rib is amazingly tender, juicy, and flavorful. And by well-cooked, I definitely don’t mean well-done. It has to be perfectly medium-rare – browned on the outside, pink in the middle. To really get it right, you need to use a meat thermometer to get the roast out of the oven at just the right moment.

If this sounds a little complicated, don’t worry. I’m here to teach you exactly how to cook the perfect prime rib, from seasoning through resting the roast after it comes out of the oven. Because if beef is a rare indulgence for you, it should also be a rare delicacy.

TIPS FOR THE BEST PRIME RIB RECIPE:

Which cut of meat is prime rib?

It’s the standing rib roast – the meat right along the back and ribs of the steer. It’s also known as eye of rib roast if it’s boneless, but you don’t want that – get it with the bones still in.

Why does it need the bones left in? Doesn’t that make it harder to carve?

It does, but it’s much more flavorful if you leave the ribs attached. They also provide a built-in roasting rack. However, you should ask the butcher to remove the backbone.

Why does the fatty side need to be facing up?

That way, the melting fat runs over the meat as it cooks. Basically, it bastes itself with no help from you.

Why does it need to sit after it comes out of the oven?

That gives the juices time to soak back into the center of the roast. If you carve it right away, it will lose too much moisture. The meat also continues to heat slightly while it’s resting, which is why you pull it out when it’s only at 120.

Can you freeze prime rib?

Yes! After you roast has cooked and completely cooled, place your roast in freezer container. Store in your freezer for up to a month. When you are ready to use your prime rib, thaw in the refrigerator overnight and then heat it up in the oven for about 10-15 minutes.

How To Make The Best Prime Rib

Ingredients you will need:

• bone in prime rib (you can use boneless if needed)
• garlic
• Olive Oil
• salt
• black pepper
• dried thyme

1. Start by bringing your prime rib to room temperature, about 30/40 mins. Pat dry with a paper towel to remove any extra moisture. Preheat oven to 450 degrees F. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
2. Place roast in a roasting pan, fatty side up. Spread the oil mixture over the fatty layer.
3. Cook roast at 450 degrees F for 20 minutes, and then reduce the temperature to 325. Continue roasting for 11 mins per pound, or until the internal temperature reaches 120 degrees. Once the meat thermometer reads 120, remove roast and tent with aluminum foil for 30 mins. While resting the internal temp will rise about 10 more degrees for the perfect medium rare of 130 degrees.
4. Slice and enjoy!

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TOOLS USED TO MAKE THE BEST PRIME RIB RECIPE

Roasting Pan:This pan comes with a roasting rack and is dishwasher safe. Bonus!
Carving Set: This set is perfect for all your roasted meats!

WHAT SHOULD I SERVE WITH MY PRIME RIB?

• Melting Potatoes – melting your mouth good
• Bacon Wrapped Green Bean Bundles – not only do these taste yummy, they look super cool too!
• Honey Bacon Brussels Sprouts– my absolute go to Brussels sprout recipe.
• Creamy Ranch Crockpot Mashed Potatoes– my kid’s favorite side dish!