The Ultimate Easy Prime Rib Recipe: Your Guide to a Perfect Holiday Roast

Unlock the secret to a show-stopping prime rib that’s unbelievably easy to make. Impress your guests this holiday season with this stress-free, foolproof recipe for a perfectly tender and flavorful roast.

Growing up, a visit to a fancy restaurant often meant one thing for me: prime rib. There was an undeniable allure to that perfectly cooked, tender meat, especially when dipped in rich au jus. It was a culinary experience I cherished.

However, as I got older, I noticed that the prime rib I once loved in restaurants didn’t always live up to my nostalgic expectations. Those once-perfect cuts sometimes fell short, leaving me craving that ideal texture and flavor. It was then I realized it was time to take matters into my own hands and master the art of cooking prime rib at home.

Prime rib roast is often considered the pinnacle of holiday dining. Its rich flavor and impressive size make it a quintessential centerpiece for many festive tables. Yet, for just as many, the thought of preparing it can be incredibly intimidating. Visions of overcooked, dry meat or an undercooked, raw center can deter even enthusiastic home cooks. But I’m here to tell you that cooking a magnificent prime rib doesn’t have to be a source of stress or nervousness. With this guide, you’ll learn exactly how to achieve a succulent, perfectly cooked prime rib every single time. Imagine serving this alongside a comforting baked potato casserole – you’ll have a truly unforgettable, show-stopping meal that will delight everyone at your table.

What is Prime Rib and Why Is It So Special?

Prime rib, also known as a standing rib roast, is a cut of beef from the primal rib section. It’s known for its rich marbling, tender texture, and incredible flavor. The marbling, which refers to the streaks of fat within the lean meat, slowly melts during cooking, basting the roast from the inside out and resulting in an exceptionally juicy and flavorful experience. While often associated with the holidays, prime rib is a fantastic choice for any special occasion that calls for an impressive and delicious main course.

Choosing the right cut is crucial. A bone-in roast often offers more flavor and cooks more evenly due to the insulation provided by the bones. However, a boneless roast is easier to carve. Don’t hesitate to talk to your butcher; they can help you select the best cut for your needs, whether you prefer bone-in or boneless, and can even tie the roast for you if needed, ensuring it holds its shape during cooking.

How to Cook Prime Rib: Step-by-Step Guide

Achieving a perfectly cooked prime rib comes down to a few simple, yet critical, steps. Whether you choose to roast it in the oven or utilize the precision of a sous vide machine, following these instructions will lead to outstanding results.

Essential Preparation for a Perfect Roast

1. Bring to Room Temperature: This is a crucial first step that many skip. Remove your prime rib roast from the refrigerator at least 2 hours before you plan to cook it. Allowing the meat to come closer to room temperature prevents shocking the meat when it hits the heat, ensuring it cooks more evenly from edge to center. This step is key to a tender, juicy roast.
2. Prepare the Flavorful Rub: In a small bowl, combine softened butter with finely chopped fresh rosemary, minced garlic, salt, and black pepper. This compound butter rub infuses the meat with incredible aroma and flavor while helping to create a delicious crust. Feel free to adjust the herbs to your preference; thyme or sage also work wonderfully.
3. Generously Season: Liberally apply the prepared rub all over the entire surface of the prime rib. Don’t be shy! A good, even coating ensures every bite is seasoned to perfection.

Oven Roasting Prime Rib for Classic Perfection

The traditional oven roasting method yields a beautiful crust and a tender interior. This “reverse sear” style approach, starting with high heat and then letting the residual heat finish the cooking, is incredibly effective.

4. High-Heat Initial Roast: Preheat your oven to a blazing 500 degrees Fahrenheit (260 degrees Celsius). Place the seasoned prime rib in a sturdy roasting pan, fat-side up. The fat cap will render, basting the meat as it cooks. Roast for exactly 5 minutes per pound of meat. For example, a 6-pound roast would cook for 30 minutes. This initial high-heat blast creates a fantastic sear on the exterior.
5. “No-Peek” Slow Finish: After the initial cooking time, turn off the oven completely. DO NOT OPEN THE OVEN DOOR. This step is vital. The residual heat in the oven will gently continue to cook the prime rib to your desired doneness without overcooking the exterior. For a perfect medium-rare (internal temperature of 130-135°F or 54-57°C), let the roast sit in the turned-off oven for 2 hours. For medium (135-140°F or 57-60°C), you might let it sit slightly longer, perhaps 2 hours and 15 minutes. For rare (120-125°F or 49-52°C), reduce the resting time to about 1 hour and 45 minutes. A meat thermometer is your best friend here!
6. Rest and Carve: Once removed from the oven, let the roast rest uncovered on a cutting board for at least 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and juicy. Slicing too early will cause all those precious juices to run out.

Sous Vide Prime Rib for Unparalleled Precision

If you own a sous vide machine, this is where it truly shines. Sous vide cooking guarantees a perfectly even temperature throughout the roast, eliminating any guesswork and delivering consistent results every time.

7. Seal and Submerge: Place the rubbed prime rib into a vacuum-sealable bag and remove all the air. Set your sous vide water bath to 130 degrees Fahrenheit (54 degrees Celsius) for a flawless medium-rare. Submerge the sealed bag in the water bath and let it cook for a minimum of 6 hours. You can even leave it in for up to 10 hours without fear of overcooking, thanks to the precise temperature control of sous vide.
8. Achieve the Perfect Sear: Once the sous vide cooking is complete, remove the prime rib from the bag and thoroughly pat it dry with paper towels. This step is crucial for achieving a good sear. Heat a heavy-bottomed skillet (cast iron works best) over high heat with a touch of high-smoke-point oil (like grapeseed or avocado oil). Sear all sides of the meat for 1-2 minutes per side until a beautiful, deep brown crust forms. This final sear adds texture and flavor that complements the tender interior.
9. Rest and Carve: Even after sous vide, a short rest is beneficial. Let the seared prime rib rest for 5-10 minutes before slicing to allow the crust to set and juices to settle.

The Perfect Au Jus

No prime rib is complete without a rich, savory au jus. It’s surprisingly easy to make and elevates the entire meal.

10. Gather Drippings: Pour the pan drippings from your roasting pan (or the juices from the sous vide bag) into a skillet. These drippings are packed with flavor!
11. Create a Roux: Heat the drippings over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until it forms a paste and loses its raw flour smell.
12. Simmer and Thicken: Gradually whisk in 2 cups of beef stock, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10 minutes, allowing it to thicken slightly and for the flavors to meld. Taste and adjust seasoning as needed. Serve warm alongside your magnificent prime rib.

Tips for Cooking Prime Rib Perfection

• The Power of a Rub: Don’t underestimate the impact of a good rub. While our recipe uses a simple compound butter with rosemary and garlic, feel free to experiment. A dry rub with smoked paprika, onion powder, and a touch of cayenne can add a different dimension. The key is to apply it generously and let it sit on the meat for at least an hour (or even overnight in the fridge, uncovered, to dry out the exterior for a better crust, then bring to room temp before cooking).
• Invest in a Good Thermometer: This is arguably the most important tool for cooking prime rib. An accurate meat thermometer is non-negotiable for ensuring your roast is cooked to your desired doneness without cutting into it. For oven roasting, an instant-read thermometer is perfect. For sous vide, it’s not as critical during the cook, but essential for confirming doneness after searing, especially if you’re aiming for a specific temperature.
• Sous Vide Magic: If you don’t own a sous vide machine, consider getting one! It’s a game-changer for consistently perfect meats, from chicken and steak to pork and, of course, prime rib. Its ability to maintain precise temperatures guarantees incredible tenderness and eliminates the stress of overcooking. I personally highly recommend the Joule by Breville Sous Vide for its reliability and accuracy.
• The Butcher is Your Friend: Building a relationship with your local butcher can be incredibly beneficial. They can guide you on selecting the best quality prime rib, help you determine the right size for your guest count, and even offer advice on preparation. They can remove the bones for easier carving or tie them back on if you want the extra flavor and presentation of a bone-in roast. Don’t be afraid to ask questions!
• Don’t Skip the Rest: We mentioned this in the instructions, but it bears repeating. Resting your prime rib is not optional. It allows the muscle fibers to relax and reabsorb the juices, ensuring a uniformly tender and juicy roast. Cutting into it too soon will result in a dry prime rib with all the delicious juices on your cutting board instead of in your mouth.
• Carve with Care: For bone-in prime rib, first slice along the bones to remove the entire roast. Then, you can slice the meat against the grain into desired thickness. For boneless, simply slice against the grain. Always use a sharp carving knife for clean, even slices.

So, if you’ve ever dreamt of serving a magnificent prime rib for the holidays or a special dinner party but felt overwhelmed by the task, fear no more! This easy-to-follow recipe and comprehensive guide will empower you to create a truly unforgettable meal. You’ll wonder why you didn’t try it sooner!

What to Serve With Prime Rib: The Perfect Pairings

A grand main course like prime rib deserves equally impressive side dishes. Here are some delectable options to complete your festive feast:

• Loaded Twice Baked Potato Casserole: Creamy, cheesy, and packed with flavor, this casserole is the ultimate comfort food pairing for rich prime rib.
• Roasted Brussels Sprouts with Bacon: The slight bitterness and earthy notes of roasted Brussels sprouts, especially with crispy bacon, provide a wonderful contrast to the richness of the beef.
• Roasted Squash and Goat Cheese Salad: For a lighter, yet flavorful option, a vibrant salad with seasonal squash and tangy goat cheese adds freshness and texture.
• Texas Roadhouse Dinner Rolls: Soft, fluffy rolls are perfect for soaking up any extra au jus or simply enjoying alongside your meal.
• Creamy Mashed Potatoes: A classic for a reason, smooth and buttery mashed potatoes are a quintessential companion to prime rib.
• Garlic Green Beans: Simple yet elegant, blanched green beans sautéed with garlic offer a crisp, fresh element.
• Yorkshire Pudding: A traditional British accompaniment, Yorkshire pudding is a delightful, savory puff pastry that perfectly complements a roast.

More Show-Stopping Dinner Recipes

If you loved making this prime rib, explore other impressive main courses:

• Red Wine Braised Short Ribs
• Sous Vide Lamb Chops
• Roasted Turkey
• Oven Baked Ham
• Linguine with Mussels
• Smoked Pork Butt

Easy Prime Rib

By
Erin Sellin

This Easy Prime Rib Recipe will be the centerpiece of your holiday table. Impress your guests with this stress free, sure fire recipe.

Prep:
10 minutes mins

Cook:
2 hours hrs

Total:
2 hours hrs 10 minutes mins

Servings:
10

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

• 5-6 pound prime rib roast
• 1/4 cup butter, softened
• 3 sprigs rosemary, finely chopped
• 4 cloves garlic, minced
• 1 Tablespoon salt
• 1/2 teaspoon black pepper
• 2 Tablespoons all-purpose flour
• 2 cups beef stock

Instructions

1. Remove roast from the fridge 2 hours before you start cooking. You want it to come closer to room temperature to not shock and tighten up the meat when cooking.
2. In a small bowl combine butter, rosemary, garlic, salt and pepper until well blended.
3. Rub the butter evenly over the entire prime rib.
4. To Sous Vide Cook: Place the rubbed meat into a bag and vacuum seal. Place in water, with the sous vide set to 130 degrees F for medium rare. Let cook for 6 hours, you can leave it in up to 10 hours. Remove from heat and sear all sides of the meat in a hot pan.
5. To Bake: Preheat oven to 500 degrees. Place the meat, fat side up in a roasting pan. Place in oven, and bake for 5 minutes per pound. After the cooking time is up, turn off the oven. DO NOT OPEN THE DOOR. Let the meat sit in there for 2 hours for medium rare. Let sit longer for more done. Remove from oven and let rest for 10 minutes before slicing.
6. To make the Au Jus: Pour the juice from the pan (or bag if cooking via sous vide) into a skillet. Heat over medium heat. Whisk in flour to make a roux. Add beef stock and bring to a simmer. Cook for 10 minutes and serve.

Nutrition

Serving: 1g |
Calories: 1230kcal |
Carbohydrates: 20g |
Protein: 65g |
Fat: 97g |
Saturated Fat: 41g |
Polyunsaturated Fat: 45g |
Cholesterol: 244mg |
Sodium: 367mg |
Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Frequently Asked Questions About Prime Rib

How much prime rib per person?

As a general rule, plan for about 1 pound of bone-in prime rib per person, or 1/2 to 3/4 pound of boneless prime rib per person. This accounts for bone weight and ensures generous portions, with potential for delicious leftovers!

Can I prepare prime rib ahead of time?

While prime rib is best served fresh, you can prepare the rub a day in advance and apply it to the roast, storing it in the refrigerator (uncovered for a better crust). The “no-peek” oven method also offers a lot of flexibility, as the meat will hold its temperature well in the turned-off oven.

What’s the best way to store leftover prime rib?

Store leftover prime rib in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, slice the prime rib and gently warm it in a low oven (around 250°F / 120°C) until just heated through, or sear individual slices in a hot pan for a quick warm-up without overcooking.

Can I use a dry rub instead of compound butter?

Absolutely! A dry rub offers a different flavor profile and can also help create a fantastic crust. Simply mix your favorite dried herbs and spices (like garlic powder, onion powder, paprika, black pepper, and salt) and rub generously over the roast. For maximum flavor, apply the dry rub 24 hours in advance and leave the roast uncovered in the fridge before bringing to room temperature to cook.

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram