What You’ll Love About This Recipe
This prime rib recipe is a game-changer for any home cook, making it perfect for gatherings or special occasions.
- Juicy & Flavorful: Marbled meat guarantees every bite is tender and packed with rich, savory taste.
- Easy to Master: Simple steps and minimal prep make it ideal for both beginners and experienced chefs.
- Showstopping Centerpiece: Impress your guests with a golden-brown crust and perfectly cooked interior.
Recipe
Prime rib is a classic holiday centerpiece, known for its rich, juicy flavor and tender texture. This recipe guarantees a perfectly cooked roast with a crispy, herb-infused crust.
Ingredients:
- 1 (5-7 lb) prime rib roast, bone-in
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp kosher salt
- 1 tbsp black pepper
- ¼ cup olive oil
Instructions:
1. Prep the roast: Let the prime rib sit at room temperature for 2 hours before cooking. Preheat the oven to 450°F (230°C).
2. Make the rub: In a small bowl, mix garlic, rosemary, thyme, salt, pepper, and olive oil. Rub the mixture evenly over the roast.
3. Roast: Place the roast bone-side down in a roasting pan. Cook at 450°F for 15 minutes, then reduce heat to 325°F (165°C).
Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare (about 15 minutes per pound).
4. Rest: Remove from the oven, tent with foil, and let rest for 20-30 minutes before slicing.
Notes:
- Use a meat thermometer for accuracy.
- For a deeper crust, broil for 2-3 minutes before resting.
Time:
- Prep: 15 minutes
- Cooking: 2-3 hours (depending on size)
- Serving: 6-8 people
Nutrition
Prime rib is a flavorful and tender cut of beef, perfect for special occasions. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Cholesterol | 85 mg |
| Sodium | 75 mg |
| Iron | 15% DV |
What To Serve With It
When I’m planning a meal around prime rib, I always think about balancing its rich flavor with sides that complement it perfectly.
Creamy mashed potatoes are a must—they soak up the juices beautifully. Roasted veggies, like carrots or Brussels sprouts, add a nice crunch and sweetness.
I also love a fresh, tangy salad to cut through the richness, maybe with a sharp vinaigrette. Don’t forget the Yorkshire pudding—it’s classic and so satisfying.
If I’m feeling fancy, a horseradish sauce on the side adds a spicy kick.
These sides make the meal feel complete, without overpowering the star of the show.
