Y’all ever fantasized about a boneless Prime Rib so tender it practically melts at the touch of a fork? Guess what, today’s your day, boo! I’m spillin’ the tea on my all-the-rave, make-you-wanna-slap-yo-mama Prime Rib recipe! Whether you’re lighting up those festive holiday vibes or just vibin’ for some top-tier eats, this standing rib roast is your express pass to becoming the “host with the most”!
P.S: Let’s not forget the dream team that takes Prime Rib to the next level: Au Jus and Creamy Horseradish Sauce! Trust me, you’ll want to make sure both are on your table to pair this roast.
Oh, and did I mention how easy is to roast a prime rib in the oven at home? I know, Prime Rib sounds fancy and intimidating, but trust me boos, with 4 simple steps and a finger-licking blend of fresh herbs and garlic, you’ll have a tender and juicy masterpiece on your table in no time. Plus, there’s something amazing about the aroma that fills the room when that standing rib roast is roasting away. So, let’s roll up those sleeves and get into it y’all!
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How to Make Prime Rib
Step 1: Combine salt, pepper, herbs and garlic in a mortar and pestle. Crush into rough paste. Pour in olive oil and combine.
Step 2: Rub the herb oil all over the surface of the prime rib. Place your rib roast on your roasting pan, fat side up, and place in the oven.
Step 3: Remove the rib roast from oven once it has reached your desired temperature, and let rest.
Step 4: Slice ½-inch thick pieces and serve.
Prime Rib Recipe
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Ingredients
- 6 pounds prime rib boneless
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly cracked black pepper
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 8 cloves garlic
- 2 tablespoons olive oil
Instructions
- Remove prime rib from the refrigerator 30 minutes prior to cooking. Preheat oven to 450F.
- In a mortar and pestle, combine, salt, pepper, herbs and garlic and crush into rough paste. Pour in olive oil and combine. Rub the herb oil all over the surface of the prime rib. Set rack in roasting pan and place rib on rack, fat side up.
- Roast rib for 20 minutes. Decrease oven temperature to 325F and continue cooking until it reaches an internal temperature of 120F for medium rare, about 90-95 minutes (about 14 minutes per pound)
- Remove rib from oven, cover lightly with foil, and let rest for 30 minutes before slicing into ½ inch thick pieces and serve.
Notes
How to store & reheat Prime Rib
Just wrap the leftovers tightly in aluminum foil or place them in an airtight container. You’ll want to store it in the coolest part of your fridge to keep it as fresh as possible. To reheat, the oven is your best friend. Preheat to 250°F and place the Prime Rib in a roasting pan, covering it loosely with aluminum foil. Heat it until the internal temperature reaches 110°F, ensuring it’s warm but not overcooked. Plus, if you’re in a hurry or just looking to heat up a slice or two, you can place your slice of Prime Rib in the microwave and heat it in 30-second intervals, checking each time until it reaches your desired temperature.How long will Prime Rib last in the fridge?
Good news: your prime rib should last for 3 to 4 days in the fridge when properly stored. That’s enough time for some incredible next-day sandwiches or a repeat dinner!Can I freeze this prime rib recipe?
You sure can boo! Just make sure it’s wrapped super tightly in plastic wrap, followed by a layer of aluminum foil to lock in the moisture and flavor. It can last up to 2 to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the fridge overnight before reheating.Nutrition
Recipe Tips
- Use a Boneless Cut: This might be a matter of personal preference, but using a boneless cut of prime rib makes the carving process a breeze. Plus, it ensures uniform seasoning and cooking, resulting in meat that’s evenly flavorful and tender from edge to edge.
- Room Temperature Meat: Before you even think about seasoning, ensure your prime rib has sat out of the fridge for about 30 minutes to an hour. This helps the meat cook more evenly, reducing the chances of those dreaded overcooked edges.
- Use a Digital Thermometer: To achieve the most accurate temp and ensure that your prime rib is served at its juiciest and most flavorful, invest in a good digital thermometer and stick it into the thickest part of the cut.
- Let it Rest: After roasting, let your prime rib with rosemary, thyme, garlic sit under a foil tent for about 30 minutes. This allows the juices to redistribute, ensuring every slice is as juicy as can be.
- Keep the Oven Door Closed: Resist the urge! Every time you open the oven, the temperature drops. This can lead to uneven cooking and extend your cooking time. Trust the process, set a timer, and let the oven work its magic.
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Serving Suggestions
- Serve this up with my bomb au jus. It uses the meat’s natural juices too! A good dip is too good.
- Boos, a dollop of my creamy horseradish sauce will elevate your prime rib to new levels.
- Definitely serve a slice over some mashed potatoes. My faves are these slow cooker mashed potatoes or garlic mashed potatoes.
Recipe Help
Look for a cut with good marbling—that’s the white flecks of fat throughout the meat—as it enhances flavor and tenderness. A nice layer of fat on top also helps keep the meat juicy during cooking.
Both have their merits. Bone-in is said to be more flavorful, but boneless is easier to slice and serve. In this recipe, I go for boneless for the sake of simplicity and easier carving.
As a general rule, aim for ½ to 1 pound per person if it’s a boneless cut. This accounts for the meat shrinking a bit during cooking and ensures everyone gets a hearty serving.
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How long to cook for more well done prime rib?
Medium rare: 130–135°F
Medium: 135–140°F
Well-done: 145°F
I did not test the time for a more well done version, but above is the temperatures for when it will reach each stage.
I am making this for Christmas Eve. Can I marinate in advance and then let it set out to room temperature?
Absolutely!