Prime Rib Recipe

This Prime Rib Recipe is a succulent and herb-crusted recipe, which features a boneless rib-eye roast and tricolor peppercorns. It’s the ultimate holiday centerpiece, ready in about 2 hours and 45 minutes.

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Prime Rib Recipe Ingredients

The Prime Rib

• 4 tablespoons tricolor peppercorns (or any peppercorns)
• 3 sprigs rosemary
• 3 sprigs thyme
• 1/3 cup kosher salt
• 8 cloves garlic, minced
• 1 10-to-14-pound boneless rib-eye roast
• 1/4 cup olive oil

Yorkshire Pudding

• 5 large eggs
• 1 cup half-and-half
• 1 cup all-purpose flour
• Kosher salt
• Drippings from the prime rib

How To Make Prime Rib Recipe

1. Prepare the oven and spices: Move the oven rack to the bottom and preheat the oven to 500 degrees F. Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside.
2. Season the meat: Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands.
3. High heat sear: Roast the beef 45 minutes for the first stage. This high heat creates the crust.
4. Low heat finish: Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.)
5. Rest the meat: Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you’re ready to serve, carve it into slices of your preferred width.
6. Make Yorkshire Pudding batter: Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they’re totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it’s nice and smooth, then refrigerate until the prime rib is ready.
7. Bake the puddings: After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs, and excess salt from the drippings. Pour a small amount (about 1/2 teaspoon) of the strained drippings into each cup of a standard muffin pan and heat in the oven until smoking. Immediately fill cups 1/2 to 2/3 full with batter. Bake 13 to 14 minutes until puffed and golden.

Recipe Tips

• The 500°F Blast: Starting at a very high temperature is the secret to a professional crust. It renders the exterior fat and seals the surface, while the subsequent lower temperature cooks the inside evenly without drying it out.
• Resting is Crucial: Do not carve the roast immediately. A 10-14 pound roast needs at least 15-20 minutes of resting time. If you cut it too soon, the juices will run out onto the board, leaving the meat dry.
• Cold Batter for Puddings: For the tallest Yorkshire puddings, the batter should be cold when it hits the hot fat. Make the batter ahead of time and keep it in the fridge until the very last second.
• Hot Fat: The drippings in the muffin tin must be smoking hot before you pour the batter in. This creates the steam required for the “pop.”
• Doneness Guide: Pull the meat at 120°F for Rare, 130°F for Medium-Rare, and 140°F for Medium. Remember carryover cooking will raise the temp by about 5-10 degrees while resting.

What To Serve With Prime Rib Recipe

This is a rich meal that pairs best with classic steakhouse sides.

• Creamed spinach or kale
• Horseradish sauce
• Roasted potatoes or mashed potatoes
• Glazed carrots

How To Store Prime Rib Recipe

• Refrigerate: Store leftover prime rib in an airtight container for up to 5 days. Store Yorkshire puddings separately; they will lose their crunch but can be crisped up in the oven.
• Reheat: The best way to reheat prime rib without cooking it further is to slice it and pour warm jus or broth over it. Do not microwave if you want to keep it pink.
• Freeze: You can freeze the cooked beef tightly wrapped for up to 3 months. Yorkshire puddings can also be frozen and reheated in a hot oven for 5 minutes.

Prime Rib Recipe Nutrition Facts

• Calories: 850
• Total Fat: 65g
• Saturated Fat: 26g
• Cholesterol: 190mg
• Sodium: 980mg
• Total Carbohydrates: 12g (mostly from pudding)
• Dietary Fiber: 0g
• Sugar: 0g
• Protein: 50g

Nutrition information is estimated per serving including one Yorkshire pudding.

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