The best prime rib recipe, this dish comes together with a salt-herb blend, warm au jus sauce, and tangy, fluffy horseradish. It’s great to prep ahead of time for holidays and special occasions, and the roast turns out incredibly flavorful with a beautiful crust and juicy center every time!
My family makes a prime rib roast every year for Christmas, and, similar to our Thanksgiving turkey, it’s a meal I look forward to all year long. Over time, I’ve realized that what makes it so special isn’t just the cut of meat but how it’s prepared. Taking the time to season it properly, roast it low and slow, and finish it with a perfect crust is what truly takes prime rib over the top.
This method focuses on those key techniques, giving you a tender, evenly cooked roast with deep flavor in every bite. Paired with classic sides like au jus, horseradish, and Yorkshire pudding, it turns a beautiful cut of beef into an unforgettable meal that’s perfect for holidays, special occasions, and large gatherings.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Prime Rib – Use a high-quality boneless prime rib roast with a consistent thickness and a nice fat cap for the best flavor and even cooking. I recommend using a large prime rib, roughly eight to ten pounds in weight.
- Salt-Herb Blend – I combine kosher salt, fresh rosemary, thyme, and a neutral oil to create a bright herb rub to add flavor to the meat and contribute to the exterior crust. I recommend avocado oil or canola oil. Olive oil is too strong and peppery and tends to overpower the fresh herbs.
- Au Jus – Made from the beef drippings, this prevents waste and adds rich, savory flavor to the meat.
- Fluffy Horseradish – Whipped heavy cream, horseradish, sour cream, lemon juice, lemon zest, and salt create a fluffy condiment that adds brightness to the dish, balancing the richness of the beef.
How to Cook Prime Rib
1. Prepare and Cook the Prime Rib
2. Make the Au Jus
3. Make the Fluffy Horseradish
Cook Time and Temperature Guide
The exact cooking time will depend on your oven, the size of your roast, and how you prefer your meat. For the best results, I highly recommend using an instant-read thermometer to eliminate any guesswork.
Oven Temperature – Roast your prime rib recipe low and slow at 250°F (121°C) for even cooking from the edge to the center.
Estimated Cook Time – Plan to allow for about 30-35 minutes per pound of meat.
Internal Temperature (Pull Temp):
Use the guides below to determine when to remove your prime rib from the oven, keeping in mind that it will continue to cook as it rests and sears.
- Rare: 110-115°F (43-46°C)
- Medium-Rare: 118-120°F (47-48°C)
- Medium: 125-130°F (52-54°C)
Carryover Cooking – After removing the roast from the oven, the internal temperature will rise about five to ten degrees as the meat rests.
Nick’s Tips for Success
- Dry brine for the best flavor. Season the roast 24-48 hours in advance, and let it rest uncovered in the fridge. This helps the salt penetrate deeply and creates a better crust.
- Use a thermometer for perfect prime rib. Prime rib is too expensive to eyeball. A probe thermometer is the easiest way to nail perfect doneness every time, preventing over or undercooked meat.
- Cook low and slow. Roasting at a lower temperature ensures a consistent pink interior instead of a gray band around the edges.
- Don’t skip the rest. Resting allows the juices to redistribute, keeping the meat tender when sliced.
- Slice against the grain. This makes each bite more tender and easier to chew.
Prime Rib Recipe
Equipment
- 1 Roasting Pan with Rack (or Sheet Pan with Wire Rack)
- Butcher’s Twine
- 1 Small Blender or Food Processor
- 1 Meat Thermometer
- 1 Large Skillet
- 1 Saucepan
- 2 Large Bowls
- 1 Whisk or Hand Mixer
Ingredients
For the Prime Rib
- 1 (8-10 pound / 3½-4½ kilogram) large boneless prime rib
- ¼ cup (64 gram) kosher salt
- ¼ cup (6-8 gram) fresh rosemary leaves
- ¼ cup (1-3 gram) fresh thyme leaves
- 2 tablespoon (30 milliliter) neutral oil
- 2 tablespoon (12-14 gram) black pepper, freshly cracked
For the Au Jus
- 1 cup (240 milliliter) beef stock
- 1 tablespoon (15 milliliter) Worcestershire sauce
- black pepper, freshly cracked
For the Fluffy Horseradish
- ½ cup (118 milliliter) heavy cream
- ¾ cup (177 milliliter) prepared horseradish, drained
- 1 tablespoon (15 milliliter) sour cream
- 1 teaspoon (5 milliliter) lemon juice
- 1 teaspoon (2 gram) lemon zest
- 1 teaspoon (5-6 gram) salt
Instructions
For the Prime Rib
- Remove the prime rib from packaging, and pat it dry. Trim excess fat, silver skin, and ragged edges, leaving a uniform fat cap (about ¼ inch / 0.6 centimeter).1 large boneless prime rib
- Tie the roast lightly with butcher’s twine to create an even cylinder.
- In a small blender or food processor, combine salt, rosemary, thyme, and oil. Pulse until a coarse salt-herb paste forms.¼ cup kosher salt, ¼ cup fresh rosemary leaves, ¼ cup fresh thyme leaves, 2 tablespoon neutral oil
- Rub the mixture evenly over the roast. Place on a rack over a sheet pan and refrigerate uncovered for 24-48 hours.
- Remove the roast from the refrigerator one to two hours before cooking. Pat the roast dry, and season it generously with freshly cracked black pepper.2 tablespoon black pepper
- Preheat the oven to 250°F (121°C).
- Place roast on a rack in a roasting pan (or sheet pan).
- Roast for three and a half to four hours, or until the internal temperature reaches 118-120°F (47-48°C) for medium-rare or to your desired doneness, about 30-35 minutes per pound.
- Remove the roast from the oven, tent it loosely with foil, and rest for 20-60 minutes. Reserve the pan drippings and set aside. Use the drippings to create Yorkshire pudding. (See below)
- Heat a cast-iron skillet or griddle over high heat until very hot. Add one tablespoon of oil (15 milliliter).
- Sear the roast on all sides until deeply browned and crisp.
- Loosely tent the prime rib again, and rest for 20-30 minutes before slicing.
For the Au Jus
- Add beef stock to the hot pan used for searing and deglaze, scraping up browned bits.1 cup beef stock
- Simmer for about 15 minutes, or until the mixture is slightly thickened and able to coat the back of a spoon.
- Stir in Worcestershire sauce and black pepper.1 tablespoon Worcestershire sauce, black pepper
- Strain and keep warm until serving.
For the Fluffy Horseradish
- Whip the heavy cream until soft peaks form.½ cup heavy cream
- In a separate bowl, combine horseradish, sour cream, lemon juice, lemon zest, and salt.¾ cup prepared horseradish, 1 tablespoon sour cream, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt
- Gently fold the horseradish mixture into the whipped cream until light and airy.
- Chill until ready to serve.
Video
Notes
- 4 large egg + 1 egg white
- 1⅓ cup (160 gram) all-purpose flour
- ¾ cup (177 milliliter) whole milk
- 3 tablespoon (45 milliliter) water
- ½ teaspoon (3 gram) salt
- ½ cup (150 milliliter) beef drippings or butter
- In a large bowl, whisk the eggs, flour, milk, water, and salt until completely smooth. The batter should resemble a thin pancake batter with no lumps.
- Cover and refrigerate overnight, or for up to three days.
- When ready to bake, remove the batter from the refrigerator about two hours ahead of time to allow it to come to room temperature.
- Preheat the oven to 450°F (230°C) with a rack positioned in the center. The oven should be very hot before baking.
- Divide the beef drippings (or fat of choice) evenly between two six-well popover tins, about one teaspoon per well. Place the pans in the oven and heat until the fat is smoking hot, about ten minutes.
- Carefully remove the hot pans and place them on a heatproof surface. Immediately pour the batter into each well, filling them about halfway.
- Return the pans to the oven and bake for 20-25 minutes, or until the puddings have risen dramatically, are deeply golden brown, crisp on the outside, and sound hollow when tapped.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
I always serve my prime rib recipe with Yorkshire pudding, mashed potatoes, and creamed spinach. However, it pairs well with a variety of sides, like five cheese mac and cheese, roasted vegetables, or a crisp salad.
As a general rule of thumb, I recommend planning on serving ½ to ¾ pound of boneless prime rib per person. If you’re serving a larger spread with plenty of sides, you can lean toward the lower end. For hungrier guests or smaller menus, aim closer to one pound per person to ensure everyone gets a generous portion.
Yes, prime rib can be safely served rare to medium-rare as long as it’s handled and cooked properly. Since prime rib is a whole cut of beef, bacteria are generally on the surface rather than throughout the interior, and proper cooking and searing reduce that risk.
This is the BEST prime rib recipe!