The Best Prime Rib Recipe

The Best Prime Rib Recipe - Family Fresh Meals

The Best Prime Rib Recipe

OK, I realize a recipe for prime rib looks a bit out of place in 2020. These days, most people are cutting down on the amount of meat they eat, especially beef. Some are doing it for health reasons, others because they’re worried about cow burps and global warming. And all that makes sense.

But to me, this means that when you do eat beef, you should make it count. Instead of wasting your one indulgence, you should treat yourself to the very best piece of beef money can buy. And that means prime rib.The Best Prime Rib - sliced prime rib on a plate with mashed potatoes and green beans

A well-cooked prime rib is amazingly tender, juicy, and flavorful. And by well-cooked, I definitely don’t mean well-done. It has to be perfectly medium-rare – browned on the outside, pink in the middle. To really get it right, you need to use a meat thermometer to get the roast out of the oven at just the right moment.

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If this sounds a little complicated, don’t worry. I’m here to teach you exactly how to cook the perfect prime rib, from seasoning through resting the roast after it comes out of the oven. Because if beef is a rare indulgence for you, it should also be a rare delicacy.


TIPS FOR THE BEST PRIME RIB RECIPE:

Which cut of meat is prime rib?

It’s the standing rib roast – the meat right along the back and ribs of the steer. It’s also known as eye of rib roast if it’s boneless, but you don’t want that – get it with the bones still in.

Why does it need the bones left in? Doesn’t that make it harder to carve?

It does, but it’s much more flavorful if you leave the ribs attached. They also provide a built-in roasting rack. However, you should ask the butcher to remove the backbone.

Why does the fatty side need to be facing up?

That way, the melting fat runs over the meat as it cooks. Basically, it bastes itself with no help from you.

Why does it need to sit after it comes out of the oven?

That gives the juices time to soak back into the center of the roast. If you carve it right away, it will lose too much moisture. The meat also continues to heat slightly while it’s resting, which is why you pull it out when it’s only at 120.

Can you freeze prime rib?

Yes! After you roast has cooked and completely cooled, place your roast in freezer container. Store in your freezer for up to a month. When you are ready to use your prime rib, thaw in the refrigerator overnight and then heat it up in the oven for about 10-15 minutes.


How To Make The Best Prime Rib

Ingredients you will need:

  • bone in prime rib (you can use boneless if needed)
  • garlic
  • Olive Oil
  • salt
  • black pepper
  • dried thyme
  1. Start by bringing your prime rib to room temperature, about 30/40 mins. Pat dry with a paper towel to remove any extra moisture. Preheat oven to 450 degrees F. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.The Best Prime Rib - raw prime rib on plate with seasoning
  2. Place roast in a roasting pan, fatty side up. Spread the oil mixture over the fatty layer.The Best Prime Rib Recipe - beef in baking pan with seasoning and oil brushed on top
  3. Cook roast at 450 degrees F for 20 minutes, and then reduce the temperature to 325. Continue roasting for 11 mins per pound, or until the internal temperature reaches 120 degrees. Once the meat thermometer reads 120, remove roast and tent with aluminum foil for 30 mins. While resting the internal temp will rise about 10 more degrees for the perfect medium rare of 130 degrees.The Best Prime Rib - cooked prime rib on serving platter
  4. Slice and enjoy!The Best Prime Rib Recipe from Family Fresh Meals

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TOOLS USED TO MAKE THE BEST PRIME RIB RECIPE

Roasting PanThis pan comes with a roasting rack and is dishwasher safe. Bonus!
Carving Set: This set is perfect for all your roasted meats!

5 from 6 votes

How To Make the Best Prime Rib

This truly is the Best Prime Rib Recipe. It's amazingly tender and flavorful. It is the perfectly medium-rare – browned on the outside, pink in the middle.
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Resting Time 30 minutes

Ingredients
 

  • 4-5 pounds bone in prime rib
  • 5 cloves of garlic minced
  • 3 TB Olive Oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme

Instructions

  • Start by bringing your prime rib to room temperature, about 30/40 mins. Pat dry with a paper towel to remove any extra moisture.
  • Preheat oven to 450 degrees F. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
  • Place roast in a roasting pan, fatty side up. Spread the oil mixture over the fatty layer.
  • Cook roast at 450 degrees F for 20 minutes, and then reduce the temperature to 325. Continue roasting for 11 mins per pound, or until the internal temperature reaches 120 degrees. Once the meat thermometer reads 120, remove roast and tent with aluminum foil for 30 mins. While resting the internal temp will rise about 10 more degrees for the perfect medium rare of 130 degrees.

Video

Notes

Can you freeze prime rib?

  • Yes! After you roast has cooked and completely cooled, place your roast in freezer container. Store in your freezer for up to a month.
  • When you are ready to use your prime rib, thaw in the refrigerator overnight and then heat it up in the oven for about 10-15 minutes. 

Nutrition

Calories: 570kcal | Carbohydrates: 1g | Protein: 41g | Fat: 53g | Saturated Fat: 34g | Cholesterol: 130mg | Sodium: 911mg | Potassium: 687mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 5mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Easy Prime Rib Recipe from Family Fresh Meals

WHAT SHOULD I SERVE WITH MY PRIME RIB?

5 from 6 votes (5 ratings without comment)

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2 Comments

  1. Have you ever done a French cut Prime Rib? where the butcher cuts the bones off but leaves in one piece, ties back onto the roast and when done you just cut the string all the bones fall off in one piece and the you carve the rib roast easier???

  2. Jane Sonntag says:

    5 stars
    I love this recipe.