Prime Rib Roast Recipe
A prime rib recipe delivers a show-stopping roast that’s juicy, flavorful, and perfectly pink from edge to center. It’s a timeless centerpiece ideal for holidays or special dinners.
This recipe creates a deeply savory crust and tender interior, enhanced with a simple horseradish cream sauce for added richness and contrast.
Prime Rib Recipe Ingredients You’ll Need
Prime standing rib roast (7 pounds, 3 to 4 bones) – The star of the show, well-marbled for richness and tenderness. It’s best tied back onto the bones for flavor and even cooking.
Kosher salt – Essential for drawing out moisture and creating a beautifully seasoned crust on the roast.
For the Horseradish Cream Sauce (Optional)
Heavy cream – Lightens the sauce and adds a luxurious texture.
Sour cream – Brings tang and body, balancing the fat of the beef.
Prepared horseradish – Delivers a sharp bite to contrast the roast’s richness.
Black pepper, kosher salt, cayenne (optional) – Seasonings that round out the flavor with depth and a hint of heat.
Prime Rib Recipe Cooking Steps to Savor
The roast is generously salted and brought to room temperature before it hits a screaming hot oven to build a crust. A drop in oven temperature allows it to cook slowly and evenly. After resting, it’s sliced and served with horseradish cream.
Tips for a Perfect Prime Rib Recipe Every Time
Letting the roast sit at room temperature before roasting ensures even cooking and a more tender interior. The initial high heat blast is critical for crust development—don’t skip it. Always rest the meat for 30 minutes to retain its juices and achieve optimal slicing texture. Use an instant-read thermometer to avoid overcooking.
Best Ways to Store Leftover Prime Rib Recipe
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a low oven (275°F) covered with foil to preserve tenderness. For longer storage, wrap slices tightly in plastic and foil before freezing for up to 2 months. Defrost overnight in the fridge.
Frequently Asked Questions
Can I use a boneless rib roast instead?
Yes, but a bone-in roast tends to offer more flavor and moisture. Adjust cooking time slightly since boneless roasts cook faster.
What’s the ideal internal temperature for medium rare?
Aim for 120°F to 125°F before resting. Carryover cooking will bring it to the perfect medium-rare doneness.
Is the horseradish sauce necessary?
It’s optional but highly recommended—it balances the richness of the beef beautifully.
Can I cook it the day before?
You can roast it a day ahead, then slice and gently reheat. However, the crust is best enjoyed fresh out of the oven.
Prime Rib Recipe
Ingredients
- 1/4 cup prepared horseradish
- 1 about 7-pound prime standing rib roast (3 to 4 bones, preferably separated from the bones and tied back)
- 1 cup sour cream
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon kosher salt use as needed
- 1/2 teaspoon kosher salt
- 1 cup heavy cream
Instructions
- Pat the prime rib roast thoroughly with paper towels until dry. Season the entire surface—including ends, sides, and the underside where the ribs attach—with kosher salt, using only as much as needed. Position the roast in a roasting pan or a 9×13-inch metal baking dish, rib side down and fat cap facing upward. Allow the meat to rest uncovered at room temperature for approximately 2 hours.
- In a mixing bowl, combine heavy cream, sour cream, prepared horseradish, ground black pepper, kosher salt, and cayenne pepper if using. Whisk the mixture until it reaches a smooth consistency. Cover the bowl and refrigerate the sauce until serving time.
- Place an oven rack in the center position and preheat the oven to 500°F. Insert the roast into the hot oven and cook for 15 minutes. Expect the release of fat and some smoke during this period; ensure proper ventilation by activating the kitchen vent and opening windows.
- Reduce the oven temperature to 325°F and proceed to roast for an additional hour before checking the internal temperature. Continue roasting until the thickest part of the roast registers 115°F for rare or between 120°F and 130°F for medium. Note that the meat will continue to cook slightly as it rests.
- Once the desired temperature is achieved, remove the roast from the oven and transfer it to a clean cutting board. Tent loosely with aluminum foil and allow it to rest undisturbed for 30 minutes.
- Remove any twine and, if preferred, separate the meat from the rib bones in one piece. Slice the roast crosswise into 1/2-inch-thick portions. Serve each portion generously with the chilled horseradish cream sauce or gravy, as desired.