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Ready to whip up a legendary Prime Rib? This go-to main dish turns out bold and tasty with fresh garlic and garden herbs. Fancy dinner at home has never been easier. I'll walk you through nailing that juicy, delicious roast—no chef skills required!
Top Reasons to Try This
If fancy meals stress you out, don’t worry—this dish makes it easy. You'll spend less than you would at a steakhouse and it'll come out exactly the way you want. Perfect for treating friends or having a cozy celebration. That garlic-herb crust is so full of flavor, people will want another helping for sure.
What You Need
- Horseradish sauce (optional): Add some on the side if you like zing
- Fresh garlic: 8 cloves, smash and chop
- Black pepper: 2 teaspoons, fresh ground is best
- Sea salt: 2–3 tablespoons, helps draw out flavor
- Bone-in Prime Rib: About 5 pounds—bones keep it juicy
- Rosemary and Thyme: 2 teaspoons rosemary, 1 teaspoon thyme, both chopped up
- Olive oil: 1/4 cup for mixing the rub
Making It Happen
- Let It Rest
- Once it’s cooked, take it out 5–10 degrees before your goal temp. Tent it with foil and let it hang out 30 minutes before you slice.
- Roast It
- Start in a hot oven at 500°F for a quick 15, then switch to 325°F. Leave it in until you hit the doneness you love (use a thermometer to double-check).
- Prep the Oven
- Crank the oven up to 500°F. Pat the roast dry, slather that paste everywhere.
- Mix the Rub
- Stir salt, herbs, oil, garlic, and pepper together. Mash until pasty.
- Get Ready
- Pull the roast out of the fridge an hour early. Sprinkle on salt. Let it sit so it’s not cold.
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Choosing the Right Cut
Try to snag a bone-in cut for the best result—bones keep things tasty. Sometimes, the butcher will remove and tie the bones back on, which makes slicing a breeze. Look for lots of little white fat lines (that’s marbling). Need a deal? Costco usually has good prices around big holidays.
Easy Doneness Guide
Go for this simple two-stage bake: blast it high (500°F) for 15, then let it finish slow at 325°F. For cooking time, think about 10–12 minutes per pound if you want rare; for medium-rare, use 13–14, and for medium, about 14–15. The best move? Trust your meat thermometer—it takes out the guesswork for a perfect center.
Why Resting Matters
Don’t rush this step—resting makes all the difference. After you yank it from the oven, give it half an hour under some foil. That way, the juices don’t go running out and make things dry. Yeah, waiting isn’t fun, but trust me, it’s worth it. Use that time to whip up sides or get some gravy ready from the juices in the pan.
Serving Up Time
When you’re set, snip off those strings and pull off the bones. Slice the roast against the grain, about a half-inch thick. Pour all the pan goodness on top. Classics like fluffy potatoes and warm rolls are perfect with it. Want to wow everyone? Set out spicy horseradish and load up a platter. Folks will think you ordered delivery from someplace fancy.
Leftover Smarts
Any leftovers should be wrapped tight and popped in the fridge, good for up to four days. Only slice what you’ll eat—the rest stays juicier if it’s together. To reheat, go low and slow (250°F) till it’s just warmed through. Skip the microwave if you can—keeps that blush inside. And hey, those extras make killer sandwiches tomorrow!
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Frequently Asked Questions
- → How early can I season the meat, and what’s the best method?
Splash your prime rib with salt, herbs, and pepper up to a full day ahead. Let it hang out uncovered in the fridge on a rack. Make sure to pull it out 2-3 hours before cooking so it’s warm and ready for even roasting.
- → How can I reheat leftover prime rib while keeping it tender?
Slice it thin, toss it in a hot skillet for 15-20 seconds per side, and you’re good to go. Or, wrap slices in foil with some au jus, pop them in a 250°F oven, and get them gently warmed up around 120°F inside.
- → I’ve only got dried herbs. How do I make them work as well?
Swap 1 teaspoon of dried herbs for each tablespoon of fresh. Crush or toast them lightly to wake up the flavor, then pair with fresh garlic or black pepper for a bold punch.
- → What are the best pairing tips for sides with prime rib?
Go classic with mashed potatoes, roast asparagus, or fluffy Yorkshire pudding. Finish it off with horseradish cream or au jus, plus some lighter sides like fresh salads or roasted seasonal veggies.
Conclusion
Enjoyed making this dish? Try these too:
- Standing Rib Roast - Larger cut for your family feasts
- Rosemary Garlic Lamb Leg - Herb-filled alternative ideal for variety
- Garlic-Herb Tri-Tip - Affordable yet still packed with flavor
- Beef Tenderloin with Herb Crust - The smaller option for refined dinners
- Slow-Roasted Brisket - Another tender, crowd-friendly choice