Prime Rib Recipe

A slice of prime rib roast on a plate with mashed potatoes, and creamed spinach next to au jus and a Yorkshire pudding.

5 from 1 vote

My tried-and-true method for the best prime rib uses a salt-herb rub to flavor the meat and create a beautiful crust. Paired with warm au jus and fluffy horseradish, it’s an impressive main course that's perfect for holidays and special occasions.

Prep Time30

Cook Time3 30

Chill Time + Rest Time2 50

Total Time2 4 50

Course: Main Course

Cuisine: American

Keyword: best prime rib recipe, how to cook prime rib, prime rib recipe, prime rib roast

Servings: servings

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 large boneless prime rib
¼ cup kosher salt
¼ cup fresh rosemary leaves
¼ cup fresh thyme leaves
2 tablespoon neutral oil
2 tablespoon black pepper freshly cracked

For the Au Jus

1 cup beef stock
1 tablespoon Worcestershire sauce
black pepper freshly cracked

For the Fluffy Horseradish

½ cup heavy cream
¾ cup prepared horseradish drained
1 tablespoon sour cream
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon salt

US Customary - Metric

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

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

*Nutrition information does not include au jus or fluffy horseradish.

Storage: Store leftover prime rib in an airtight container in the refrigerator for up to four days. For the best results, reheat the meat gently in the oven at 250°F (121°C) with a bit of au jus to keep it moist. Freeze sliced prime rib in a freezer-safe container for up to two months. Thaw in the refrigerator overnight before reheating.

Optional Yorkshire Pudding

Ingredients:

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

Instructions:

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