This Prime Rib Recipe is a luxurious and perfectly roasted recipe, which features a clever bone-rack technique and aromatic fresh rosemary. It’s the ultimate celebration feast, ready in about 3 hours (plus overnight salting).
Jump to RecipePrime Rib Recipe Ingredients
- 1 (4-bone) prime rib roast, bones and excess fat removed and reserved (ask your butcher to do this)
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 cloves garlic, unpeeled and smashed
- 4 ounces arugula (optional, for garnish)
- 2 teaspoons extra-virgin olive oil (optional, for garnish)
How To Make Prime Rib Recipe
- Dry Brine (The Night Before): Liberally season the boneless prime rib roast on all sides with the 4 teaspoons of kosher salt and a generous amount of black pepper. Place it on a plate or tray and refrigerate it uncovered overnight. This dries out the surface for a better crust and seasons the meat deeply.
- Temper the Meat: One hour before you plan to start cooking, remove the roast from the refrigerator. Let it sit at room temperature. This ensures the meat cooks evenly from edge to center.
- Pre-roast the Bones: Preheat the oven to 400 degrees F. Place the reserved rib bones in a roasting pan, bowed-side up (these will act as your roasting rack). Scatter any reserved fat and meat trimmings in the pan around the bones. Roast just the bones and trimmings for about 30 minutes, or until the fat begins to render and the bones are hot.
- Assemble the Roast: Remove the pan from the oven. Carefully place the fresh rosemary sprigs on top of the hot bones. Place the seasoned prime rib roast on top of the rosemary and bones. Scatter the smashed, unpeeled garlic cloves in the bottom of the pan with the rendered fat. Baste the beef all over with the hot fat drippings from the bottom of the pan. Return the pan to the oven.
- Initial Sear: Cook for 30 minutes at 400 degrees F to begin developing the crust. Open the oven and baste the roast again with the drippings.
- Low and Slow: Reduce the oven temperature to 350 degrees F. Continue to cook until the meat reaches medium-rare (an internal temperature of 125 degrees F to 130 degrees F). This should take about 1 hour to 1 hour and 15 minutes. Baste the roast every 30 minutes during this time.
- Rest and Serve: Remove the roast from the oven and transfer it to a cutting board. Let it rest, uncovered, for 20 minutes. This allows the juices to redistribute and the internal temperature to rise slightly. Slice the prime rib to your desired thickness. Serve garnished with fresh arugula and a drizzle of olive oil if desired.
Recipe Tips
- Why remove the bones first? Cutting the bones off before cooking and using them as a rack serves two purposes: it imparts the flavor of a bone-in roast, but makes carving at the dinner table effortless since you don’t have to saw through bone.
- The Dry Brine: Salting the meat overnight is the single most important step for flavor. It draws moisture out, which then dissolves the salt and gets reabsorbed into the meat, seasoning it throughout while drying the surface for a great crust.
- Thermometer is Mandatory: Prime rib is an expensive cut. Do not guess the cooking time. Use an instant-read thermometer. Pull the meat at 125°F for perfect medium-rare; it will rise to 130-135°F while resting.
- Basting: Basting with the rendered fat adds flavor and helps brown the crust. Work quickly when basting to avoid letting too much heat out of the oven.
What To Serve With Prime Rib
This rich, fatty meat pairs best with sharp, acidic, or bitter sides to cut the richness.
- Horseradish Cream: A spicy, cool contrast to the hot beef.
- Arugula Salad: As suggested in the recipe, the peppery bite of arugula cleanses the palate.
- Yorkshire Pudding: To soak up the incredible drippings.
- Roasted Potatoes: Cooked in the same style as the beef.
How To Store Prime Rib Recipe
- Refrigerate: Store leftover roast beef in an airtight container or wrapped tightly in foil for up to 3-4 days. Do not slice the leftovers until you are ready to eat them to keep them moist.
- Reheat: Reheat slices gently in a skillet with a little beef broth or butter just until warm. Do not microwave, or the meat will turn gray and tough.
- Freeze: You can freeze the cooked meat for up to 3 months, but the texture is best when fresh.
Prime Rib Recipe Nutrition Facts
- Calories: 850
- Total Fat: 65g
- Saturated Fat: 28g
- Cholesterol: 180mg
- Sodium: 800mg
- Total Carbohydrates: 0g
- Dietary Fiber: 0g
- Sugar: 0g
- Protein: 50g
Nutrition information is estimated per serving based on a 10 oz slice.
FAQs
What if I don’t have the bones?
If you bought a boneless roast, place the meat on a metal roasting rack inside the pan. You can place onions and carrots under the rack to mimic the aromatic effect of the roasting bones.
How much prime rib do I need per person?
Generally, estimate about 3/4 to 1 pound of raw bone-in weight per person, or about 1/2 pound of boneless meat per person. This recipe serves about 6-8 people.
Why unpeeled garlic?
Leaving the skin on the garlic protects it from burning during the long roasting time. It steams inside the skin, becoming sweet and soft, and infusing the fat with garlic flavor without turning bitter.
Prime Rib Recipe
Course: DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
2
hoursCalories
850
kcalA fail-proof method for cooking prime rib by using the ribs as a natural roasting rack, resulting in a flavorful, evenly cooked roast with an effortless carving experience.
Ingredients
1 (4-bone) prime rib roast (bones removed/reserved)
4 tsp kosher salt
Black pepper
4 sprigs rosemary
4 cloves garlic, smashed
Arugula/Olive oil (garnish)
Directions
- Salt and pepper the roast; refrigerate overnight.
- Bring roast to room temperature (1 hour).
- Preheat oven to 400°F.
- Roast reserved bones and fat trimmings in a pan for 30 mins.
- Place rosemary on bones; place roast on top. Add garlic.
- Baste with fat. Roast 30 mins at 400°F.
- Reduce heat to 350°F. Roast 1 hr 15 mins (until 125°F), basting every 30 mins.
- Rest 20 minutes before slicing.
Notes
- Carryover Cooking: The internal temperature will rise about 5-10 degrees while resting, so pull it out before it hits your target temp.
- Trimmings: Ask your butcher for the fat trimmings when they cut the bones off; rendering them creates the basting liquid.
