⏤ The Recipe
Prime Rib.
Thebest 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 e…
Prep
30m
Cook
3h
Total
2days
Serves
16
⏤ The Story
Thebest 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 ourThanksgiving 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.
See the recipe card below for the complete ingredient list and instructions.
⏤ The Method
Step by step.
For the Prime Rib
- 1
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).
- 2
Tie the roast lightly with butcher’s twine to create an even cylinder.
- 3
In a small blender or food processor, combine salt, rosemary, thyme, and oil. Pulse until a coarse salt-herb paste forms.
- 4
Rub the mixture evenly over the roast. Place on a rack over a sheet pan and refrigerate uncovered for 24-48 hours.
- 5
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.
- 6
Preheat the oven to 250°F (121°C).
- 7
Place roast on a rack in a roasting pan (or sheet pan).
- 8
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.
- 9
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)
- 10
Heat a cast-iron skillet or griddle over high heat until very hot. Add one tablespoon of oil (15 milliliter).
- 11
Sear the roast on all sides until deeply browned and crisp.
- 12
Loosely tent the prime rib again, and rest for 20-30 minutes before slicing.
For the Au Jus
- 1
Add beef stock to the hot pan used for searing and deglaze, scraping up browned bits.
- 2
Simmer for about 15 minutes, or until the mixture is slightly thickened and able to coat the back of a spoon.
- 3
Stir in Worcestershire sauce and black pepper.
- 4
Strain and keep warm until serving.
For the Fluffy Horseradish
- 1
Whip the heavy cream until soft peaks form.
- 2
In a separate bowl, combine horseradish, sour cream, lemon juice, lemon zest, and salt.
- 3
Gently fold the horseradish mixture into the whipped cream until light and airy.
- 4
Chill until ready to serve.
⏤ Chef's 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 PuddingIngredients:4 large egg + 1 egg white1⅓ cup (160 gram) all-purpose flour¾ cup (177 milliliter) whole milk3 tablespoon (45 milliliter) water½ teaspoon (3 gram) salt½ cup (150 milliliter) beef drippings or butterInstructions: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.
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