Prime Rib Recipe

When I want a meal that feels special without being complicated, I go for prime rib.

It looks impressive, tastes rich, and fills the kitchen with that warm, savory smell that gets everyone hungry.

You can make a tender, flavorful prime rib at home with just a few simple steps and the right timing.

Honestly, I love how this recipe brings out the natural taste of the beef while keeping things easy. You’ll see how I season it, roast it to the right doneness, and let it rest for the best texture.

Once you slice and serve it, you’ll get why prime rib always stands out at any dinner table.

I’ll walk you through the exact ingredients, equipment, and steps I use, plus a few tasting notes on what makes every bite so satisfying.

Prime Rib Recipe

I usually make prime rib when I want something special but not fussy. The key? Use the right tools, pick a well-marbled cut, and cook it low and slow for juicy meat with a crisp crust.

Equipment

I always grab a roasting pan with a rack so the meat cooks evenly and doesn’t just sit in its juices. I rely on a meat thermometer to check the internal temperature—no need to cut into the roast and let those juices escape.

I keep tongs, a carving knife, and a cutting board nearby for serving. I use a mixing bowl and small whisk for blending up the seasonings.

• Roasting pan with rack
• Meat thermometer
• Sharp carving knife
• Cutting board
• Mixing bowl and whisk
• Aluminum foil for resting
• Tongs

Having everything ready before I start just makes things easier and keeps me from scrambling later.

Ingredients

I like a bone-in prime rib roast—the bones really do add flavor and help it cook more evenly. Fresh herbs and simple seasonings let the beef shine.

• 1 prime rib roast (about 6–7 pounds, bone-in)
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon onion powder

I let the roast sit out at room temperature for about an hour before it goes in the oven. That way, it cooks more evenly from edge to center.

Instructions

First, I preheat my oven to 450°F (232°C). Then I pat the roast dry with paper towels and rub it all over with olive oil and the seasoning mix.

• Put the roast, fat side up, on the rack in the pan.
• Roast for 20 minutes to brown the outside.
• Drop the oven to 325°F (163°C) and keep cooking until the internal temperature hits 120°F for rare, 130°F for medium-rare, or 140°F for medium.
• Pull it from the oven and cover it loosely with foil.
• Let it rest for 20–30 minutes before carving.

Resting really matters; it lets the juices redistribute and keeps everything moist.

Notes

I always check the temperature in the thickest part, away from the bone. Don’t overcook it—prime rib keeps rising in temperature as it rests, so pull it out a little early.

Sometimes I’ll mix the pan drippings with a splash of beef broth and a bit of flour for a quick gravy.

I slice across the grain for tender pieces. Leftovers? They make killer sandwiches or taste great reheated with a splash of broth to keep them juicy.

Tasting Notes

When I take the first bite, I immediately notice the tender texture. The meat feels juicy and soft, but there’s just enough resistance to remind me it’s a hearty cut.

The flavor really pops with that rich beef taste mingling with the seasoning. I pick up on the salt, pepper, and garlic blending into the natural juices.

Each bite feels warm and comforting—nothing too heavy, though. I appreciate how the fat adds depth to the flavor.

It melts just a bit, coating the meat and giving it this smooth mouthfeel. The edges? They’ve got a light crispness from roasting, so there’s a nice contrast with the tender center.

Sometimes I’ll add a little horseradish or au jus on the side. The sharpness from the sauce cuts right through the richness, making each bite feel more balanced.

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