Prime Rib Recipe – Treat yourself and your loved ones to a nice juicy prime rib without having to leave home! With this recipe, I’m going to show you how to cook up the most succulent, melt-in-your-mouth tender prime rib with the best prime rib seasoning, smothered in garlic and herb butter.
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I know so many of us only think of prime rib roasts as something we have to wait to order at a fine dining restaurant or steakhouse, but this is not the case!
I thought this too until I learned the secrets behind making the perfect prime rib roast recipe and it’s much easier to do than you might think.
We start off with a high heat so that the outside crust gets a nice sear. Then, we lower the temperature to give the prime rib a chance to cook low and slow until it comes out of the oven with a seared crust on the outside, juicy and pink on the inside and the juices from the garlic butter and herb sauce running down the sides.
It is crazy good!
The next time you want to serve a delicious prime rib dinner, whether it be a special occasion dinner for 2, Valentine’s Day, or Christmas dinner, this incredibly flavorful prime rib recipe is all you will need!
Serve it with cheesy mashed potatoes with caramelized onions and a side of roasted veggies and an impressive and elegant dinner is served!
What Cut is Prime Rib Meat?
This cut comes from the back part of the upper ribs. It contains more fat and more marbling than your choice cuts of meat which means it is butter and melt-in-your-mouth when cooked just right. The other thing it means is that it is pricier than other types of beef.
Knowing how to select a prime rib roast is key to ensuring you are spending your money on good quality meat. I like to use boneless prime rib and have the butcher cut it for me and tie it with a string. Bone-ine, which is also called standing rib, can also be used. In this case you won’t even need a roasting rack as the bones act as a rack!
Make sure the label on the package states that it is USDA Prime Grade rather than Choice Grade, as choice grade doesn’t have as much marbling.
- Prime Rib Meat: I use 3.2 lb per piece of prime rib. If you want to double that you can. Bring the meat to room temperature at least 30 minutes before. You never want to add cold meat to a hot environment.
- Butter, softened: When you bring out the beef, also bring out the butter so that it has a chance to soften. It just needs to be soft enough to spread overtop the beef before it goes into the oven.
- Chopped Garlic: Adding this aromatic infuses the meat and the butter with wonderful garlicky flavors that pair so well with fresh herbs.Make sure you don’t chop it too finely and definitely don’t mince it. If it’s too small, it’ll burn under the high heat.
- Fresh Herbs: I love the combination of fresh rosemary and fresh thyme with garlic and butter. Remove the stems and chop up the herbs.
- Montreal Steak Spice: I have the BEST homemade Montreal Steak Seasoning recipe that I keep on hand for so many recipes. You can also use a store bought blend if you prefer.
- Sea Salt: Only use this if you plan to use unsalted butter. If using salted butter, skip any extra salt!
How to Make Prime Rib Roast at Home
Step 1: Pat the meat dry with paper towels and let it rest while you preheat the oven to 500F.
Step 2: In a medium mixing bowl, mix the butter with garlic, rosemary, thyme, and Montreal steak spice. Use a fork to make sure everything is blended and evenly distributed.
Step 3: Spread the garlic butter mixture overtop the prime rib and around the sides. Place it on a roasting rack.
Step 4: Roast for 15 minutes on high heat and then reduce the heat to 325F and roast for another 45-50 minutes. See below for cook times depending on how you like your meat cooked.
Step 5: Once roasted to your liking, transfer the meat to a cutting board. Tent it with foil, which means covering it loosely. Allow it to rest for 20-30 minutes. Slice it into as thin or as thick pieces as you’d like and enjoy!
Recipe Tips for the Best Homemade Prime Rib
- A meat thermometer is the best way to determine when your meat is perfectly cooked to your liking.
- I like to take it out about 5 degrees less than what I want the finished temperature to be at. It will continue to cook as it rests. If you take it out too late, it’ll be overcooked.
- This size of rib we’re using will feed about 3 people, as the general rule is that you need 1 pound per person. If you are serving a larger crowd, you can use a larger 7 pound prime rib and increase the cooking time.
Prime Rib Cooking Time
Below are guidelines to follow based on the size of your meat and how you like it cooked. No matter what you’ll start off at 500F for 15 minutes to sear the outside, and then reduce the heat to 325F and cook for the following time:
10-12 minutes per pound (115 – 120 degrees) – RARE
13-14 minutes per pound (125 – 130 degrees) – MEDIUM-RARE
14-15 minutes per pound (135 – 140 degrees) – MEDIUM
16-17 minutes per pound (145 – 150 degrees) – MEDIUM WELL
Again, use a meat thermometer for accuracy and remove it 5 degrees less than the desired end temperature.
Serve with these easy side dishes:
- 3.2 lb prime rib pat dry (let rest in room temperature for at least 30 minutes)
- 2 sticks butter softened
- 5 cloves garlic finely chopped
- 2 springs rosemary fresh, stem removed and chopped
- 2 springs thyme fresh, stem removed and chopped
- 3 teaspoons Montreal Steak Spice or to taste, homemade or store-bought
- 1 teaspoon sea salt
- Preheat the oven to 500F. In a mixing bowl, combine butter, garlic, rosemary, thyme and Montreal steak spice and salt. Give a good mix with a fork.
- Spread the garlic butter mixture over top of the prime rib and the sides. Place it on a roasting rack.
- Roast for 15 minutes, reduce the heat to 325F and roast 45-50 minutes for medium doneness (inner temperature should be around 135-140F for medium doneness). Transfer to a cutting board, slightly cover with foil and let rest for 20-30 minutes. Slice and enjoy!
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