Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge. Show
It’s Not A Holiday Dinner Without The Best Prime Rib RecipePrime rib (also known as standing rib roast) is up there next to turkey, honey baked ham, and beef tenderloin in terms of intimidating recipes. It’s a big ‘ol chunk of meat that’s usually the centerpiece of a holiday meal. And let’s be honest, you don’t want to accidentally over cook it or mess it up, especially if you have guests over. Adding to the intimidation…prime rib is also super pricey. But if you’ve enjoyed a perfectly roasted prime rib, you also know that it’s worth every penny for that beautiful, show-stopping piece of meat. So let’s jump to the good news – it’s really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you’ll get raving accolades all around. You know my motto, simple and foolproof is best. Ingredients for the Best Prime RibA cut of meat this good doesn’t need much. Heck, simple salt and pepper works just fine. But today, we’ll add a few garlic cloves and herbs for the ultimate flavorful crust.
Find the printable recipe with measurements below. What Size Prime Rib to Buy?The general rule of thumb is 1 pound of prime rib per person. But in my experience, that’s a lot of meat! I think 3/4 pound per person is a better estimate, or even 1/2 pound if you’re serving it up with a lot of sides. Here’s a general guideline:
Bone-in vs Boneless Prime RibYou have the option of purchasing either a bone-in or boneless prime rib. Both work just fine in this recipe, though I personally prefer a bone-in. The bones act as a natural rack, keeping the meat elevated when cooking, and they insulate the meat, keeping it extra juicy. Pro Tip: Ask your butcher to cut the bones off, but then tie them back on! This gives you all the benefits of the bones with none of the work of having to slice them off. You just have to cut the string and remove the bones before serving. Super easy! Prime vs Choice Cut – Which is Better?Don’t confuse the name prime rib with the grade of meat. Prime rib can come in prime or choice cuts. Prime cuts are the most expensive and have beautiful fat marbling (aka – lots of delicious flavor!). Choice cuts have slightly less marbling, and are slightly cheaper. Pro Tip: Most grocery stores only carry choice cuts, and often only on the weekends. If you want a prime cut plan ahead, as you may have to order it from your butcher. Room Temperature Meat is KeyTo ensure the prime rib is cooked evenly it MUST be at room temperature before going into the oven. Otherwise you’ll end up with well-done meat on the ends and raw meat in the middle, which is definitely not ideal. So remember to remove it from the fridge 2-3 hours before cooking. Equipment You’ll NeedAll you need are three basic items for the perfect prime rib – an oven-safe pan or roasting tray, a thermometer, and a sharp knife.
How to Cook Prime RibRemove the prime rib from the fridge. Let it come to room temperature for 2-3 hours before cooking. Make the garlic herb butter. Preheat your oven to 450F, then mix together the butter, herbs, salt, and pepper in a small bowl. Pat and coat. After the prime rib has come to room temperature, pat it down with a few paper towels to remove any moisture. Then slather it all over with the garlic herb butter mix. It’s time to roast it. Place the prime bones side down in an oven-safe pan or roasting pan. Place onion slices around the meat if you plan to make the red wine au jus. Then roast the prime rib for 20 minutes at the high temperature, to sear the outside and create a crust. After you’ve seared the outside, reduce the temperature to 325F, and continue cooking until the internal temperature reaches your desired level of done (see chart below). Let it rest. Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Slice it up. Remove the strings that are keeping the bones attached or slice the bones off the meat. Then, carve the prime rib into thick 1/2-inch slices and serve with the red wine au jus. How Long to Cook Prime RibI’m cooking a 6 pound prime rib for this recipe, which will take about an hour and a half. Estimate 13-15 minutes per pound for medium-rare. If your prime rib is larger or smaller you’ll need to adjust the cook time. Here are a few estimates, but remember to always go by internal temperature, not time. Especially as all ovens cook slightly differently.
Standing Rib Roast Internal TemperatureIt’s important to remember that there will be residual heat and carryover cooking, once you remove the prime rib from the oven. That means the internal temperature will continue to rise 7-10 degrees. So don’t overcook it! And always (always) let it rest, for 20-30 minutes.
How to Store LeftoversIf you have leftovers after your dinner or party, not to worry, you can save them! You definitely don’t want this expensive cut of meat going to waste. So here’s how to enjoy it again in the future!
You can enjoy leftover prime rib with any of the sides mentioned below, or you can turn it into prime rib tacos as well (they’re amazingly good!). What to Serve with Prime Rib?I always love a good potato and veggie side dish. Some of my favorite sides to serve with prime rib include…
And while I’m serving this prime rib with a red wine au jus, you could also serve it up with a homemade horseradish sauce. Either one is divine! Best Prime Rib Recipe VideoWant to cook the best prime rib recipe? Watch the video below! I’ll walk you through it step-by-step. You’ve got this! Trust me – your friends and family are going to be head over heels for this prime rib. If you make it this holiday season for Christmas dinner, I’d love to hear what you and your loved ones think in a comment below! Best No-Fail Prime Rib (Garlic Herb Crust)This is the best prime rib recipe with a garlic herb crust – the perfect holiday standing rib roast! Watch the video above to see how I make it. Prime Rib
Red Wine Au Jus
Prime Rib
Red Wine Au Jus
Calories: 1129kcal, Carbohydrates: 3g, Protein: 47g, Fat: 100g, Saturated Fat: 43g, Cholesterol: 225mg, Sodium: 1193mg, Potassium: 824mg, Fiber: 1g, Sugar: 1g, Vitamin A: 207IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 5mg ©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology. How long does a 6 rib roast take to cook?Rib Roast Cooking Times Chart. What is the best temperature to cook a prime rib roast?Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).
How many people will a 6 lb prime rib roast feed?ESTIMATING YOUR ROAST. Do you cook prime rib covered or uncovered?Should prime rib be cooked covered or uncovered? Prime rib should not be covered until the cooking process is done. Prime rib gets its signature flavor from the initial roasting, something it can't be covered for.
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