Prime Rib
This no-fail recipe delivers melt-in-your-mouth, juicy prime rib laced with a garlic-and-herb infused crust. If you’ve been afraid to tackle prime rib, take note: this simple recipe has easy-to-find ingredients and step-by-step instructions so even a beginner cook can achieve show-stopping success. Great for any occasion, especially when you want your guests swooning with every bite!
This recipe was written for the Arizona Republic.
What exactly is prime rib? Also known as standing rib roast, prime rib comes from the back of the upper ribs of the cow. A full rib roast contains about 7 rib bones, but you don’t need the whole section; simply ask your butcher to cut the quantity you want. If you ask for a piece with 2 rib bones, it will clock in at about 5 to 6 pounds and serve about 6 to 8 people.
Yes, prime rib can be pricy – about $14.00 to $16.00 per pound, but you don’t need prime grade meat for this dish as choice cuts are equally fabulous.
Prime cuts are the most expensive and have lots of fat marbling, which yields tender meat and great flavor. Choice grade has slightly less marbling, but it’s still deliciously tender. I used choice grade prime rib here.
Here’s what you need for this easy prime rib recipe
- Prime rib: For the best results, choose a bone-in prime rib. Why choose bone-in? Because the bones act as a natural “rack”, keeping the meat elevated while roasting. Bones also keep the meat moist and add terrific flavor. If you purchase a boneless prime rib, set it on a rack, in the pan, to roast. When shopping, don’t be afraid to ask the butcher questions; I spent about 15 minutes with mine! As stated above, the rib roast can come from prime or choice cuts, and this recipe calls for 5 to 6 pounds. When it comes to the fat, ask for a fat cap (layer) of about 1/4-inch. Fat keeps the meat moist by basting it as it bakes, but you don’t want much more than a 1/4-inch.
- Olive oil: Olive is used to blend the fresh and dried herbs and helps the seasoning stick to the meat. As the prime rib bakes, the seasonings crisp-up and create a fabulous crust.
- Herbs: I used a combination of fresh and dried herbs here, and they marry beautifully with the garlic and buttery meat. For fresh, we use parsley and thyme, and for dried, we use oregano. If desired, you may add 2 teaspoons of chopped fresh rosemary or use the rosemary to replace the oregano. If you only have dried herbs, use about 1 teaspoon each of parsley, thyme and rosemary.
- Salt and freshly ground black pepper: Salt and black pepper are essential for seasoning the meat, and you need a decent amount – so don’t be shy! You have 5 to 6 pounds of meat to season, so be generous. And, if possible, use coarse grain salt (like kosher) and freshly ground black pepper as both adhere to the meat better.
How much prime rib meat do you need per person? The general rule of thumb is about 3/4 pound per person. That may sound like a lot, but remember the bones add weight! So, if you’re serving 6 people, get a 4 1/2-pound prime rib. For 8 people, use a 6-pound prime rib, for 12 people, use a 9-pound prime rib, and so on. Note: Be sure to consider how many other dishes you plan to serve. If you’re serving this prime rib with many side dishes, you might need 1/2-pound per person.
How long should you cook your prime rib? The cooking time for this prime rib depends on how rare you want the meat. Start by cooking the prime rib at 500 degrees for 15 minutes. Then, lower the oven temperature to 325 degrees and cook according to the reference range below. Always use a meat thermometer to ensure you cook the meat to your liking, without over-cooking it!
- Rare: 115 to 120 degrees, about 10 to 11 minutes per pound
- Medium rare: 125 to 130 degrees, about 13 to 14 minutes per pound
- Medium: 135 to 140 degrees, about 14 to 15 minutes per pound
- Medium well: 145 to 150 degrees, about 15 to 16 minutes per pound
Note: The meat will continue to cook as it rests, so remove it from the oven 5 to 10 degrees before you reach your optimal temperature.
Three important tips for perfect prime rib
- Let your prime rib rest before AND after you cook it! To ensure your prime rib cooks evenly, it must be room temperature before hitting the oven. If the meat is cold, the inside will be raw when the outside is well-done. Remove the prime rib from the refrigerator at least 1 hour (and up to 2 hours) before cooking. Season the meat with a little salt, loosely cover with plastic, and let it come to room temperature. Once your prime rib has finished cooking, let it rest for at least 30 minutes before carving. Resting is important because it allows the juices to redistribute back into the meat. If you slice your roast too soon, the juices will run out and the meat will be chewy.
- Use a meat thermometer. When cooking prime rib, don’t rely solely on the cooking time; you must use a meat thermometer. Use an instant-read thermometer, or one that stays inside the roast during cooking. Remember the meat will continue to cook as it rests, so pull the roast from the oven 5 to 10 degrees shy of your optimal temperature.
- Cut the meat across the grain. When carving this roast, notice the directional lines in the meat and slice perpendicular to them. If you cut in the same direction as the grain, the meat will be quite chewy to eat.
What should you serve with your prime rib?
Think of this prime rib as a celebration on a plate and serve it with your favorite festive sides.
- Mashed potatoes, baked potatoes, or twice-baked potatoes
- Buttered noodles, rice, couscous, or grain of choice
- Homemade rolls or artisan bread
- Cornbread
- Roasted Brussels sprouts
- Roasted or steamed vegetables
How should you store leftover prime rib? Don’t waste any of this delicious – and expensive – cut of meat. Store prime rib slices in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Thaw overnight in the refrigerator before serving. You can serve the meat chilled or reheat carefully in a low (325 degree) oven. What should you do with leftovers? Consider making prime rib cheesesteaks, street tacos, steak and eggs, or serve the meat chilled over mixed greens.
Prime Rib
Ingredients
- 5 pound bone-in beef prime rib
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 8 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dried oregano
Instructions
- Remove the prime rib from the refrigerator, season lightly with salt, cover loosely with plastic and let stand at room temperature for at least 1 hour, and up to 2 hours.
- Preheat the oven to 500 degrees. Adjust your oven rack so the prime rib will cook in the center of the oven.
- In a small bowl, combine the olive oil, garlic, parsley, thyme, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pat the prime rib dry with paper towels. Spoon the olive oil mixture all over the roast, coating all sides. Place the roast, bone-side down in a cast iron pan or 9×13-inch baking dish. If using a boneless prime rib, place the roast on an oven-safe, wire rack in the pan (fat side up).
- Roast for 15 minutes. Reduce the oven temperature to 325 degrees and bake until you reach your desired level of doneness (see below). Use a meat thermometer to ensure you don’t overcook the meat.
- Remove the roast from the oven, tent with foil, and let rest for at least 30 minutes before carving.
- Slice your prime rib against the grain into about 1/2-inch thick slices.