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Perfect Prime Rib

Featured in Dinner Winners Every Time.

This method combines a hot sear and gentle roasting for incredible tenderness. Paired with horseradish, it's a hit for special occasions.
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Updated on Tue, 15 Apr 2025 20:53:54 GMT
A slice of juicy, rare beef paired with creamy mashed potatoes and fresh greens on a plate. Pin it
A slice of juicy, rare beef paired with creamy mashed potatoes and fresh greens on a plate. | cookwithtaste.com

Our holiday tables now feature what folks call my famous prime rib. The beautiful dark brown outside that breaks away to show soft pink meat makes everyone smile. I've spent many years getting this dish just right, and trust me, it's all about how you cook it and taking your time to make that jaw-dropping main dish.

Why This Dish Stands Out

The trick is cooking it super hot at first, then turning it down low. This way works every single time, making that amazing outside while the inside stays perfectly cooked. Whenever I bring this roast to the table, everyone thinks I've done something fancy, but it's actually pretty easy.

Getting To Know Your Cut

Prime rib comes from those special ribs numbered 6 to 12. If you think about it, those delicious ribeye steaks are just slices cut from this bigger piece. I really like how bones make it taste better, but you can ask your meat guy to take them off and tie them back, which makes serving a whole lot simpler.

Prime Rib Must-Haves

  • Prime Rib Roast: For big gatherings, I pick one that's 12 to 16 pounds, and it looks amazing.
  • Kosher Salt and Black Pepper: Don't hold back - they help create that fantastic outer layer.
  • Optional Aromatics: Fresh thyme, rosemary, and garlic bring such nice smells to the table.
  • Butter: Spreading some soft butter helps get that lovely brown color outside.

Prime Rib Cooking Steps

Step 1 - Get Your Roast Ready
Take the meat out for 2 hours to warm up, and put salt and pepper all over it right away when it comes from the cold.
Step 2 - High Heat Start
Heat your oven to 500°F and cook the meat for 15 minutes to start that awesome crust. Make sure to run your fan too.
Step 3 - Lower The Heat
Turn it down to 325°F and let it cook about 13 minutes for each pound. Check with a tool - 115°F for pink, 120-130°F for less pink.
Step 4 - Wait Then Cut
The toughest part is waiting 30 minutes before slicing, but you'll get much juicier meat if you do.

Insider Advice

Get to know your meat seller, they'll help you find just what you need. Put your spices on as soon as you take the meat from the fridge, it really matters. Don't skip the waiting time, and always use a good meat checker since temps don't lie.

Tasty Sauce Matches

Nothing beats serving this with creamy horseradish sauce - that cool zip goes so well with the rich meat. A thick sauce made from the pan juices works great too, or just go simple with some meat juice so you can really taste the beef.

A plate of perfectly cooked roast beef slices, served with creamy mashed potatoes and garnished with fresh herbs. Pin it
A plate of perfectly cooked roast beef slices, served with creamy mashed potatoes and garnished with fresh herbs. | cookwithtaste.com

Storing Extras

Any leftover meat stays good in your fridge for around 4 days. When you want to eat it again, add a bit of beef broth and warm it slowly in the oven so you don't lose that nice pink color we worked so hard to get.

Frequently Asked Questions

→ What size roast should I get for a group?
Allow about one pound per person or one bone for two people. A 7-pound cut works great for serving 6-8 with extras. The bones boost flavor while cooking and can be served too.
→ Why should the meat sit out before cooking?
Bringing the roast to room temperature helps it cook evenly all the way through. It also lets the seasoning sink in better for full flavor.
→ Do I really need the high-heat searing step?
Skipping it is an option, but that browning step gives the outside a crisp, tasty crust and locks in juices. Expect a little smoke while doing this!
→ How long should I wait after it's cooked?
After roasting, wait at least 30 minutes to carve. This lets the meat reabsorb juices, keeping it moist and delicious, while also letting the temperature stabilize a little.
→ Can I prep the horseradish sauce beforehand?
Sure, you can make it a day early and keep it chilled. The extra time actually improves the flavor. Just mix it up before serving to refresh it.

Prime Rib Dinner

Tender prime rib roast paired with a flavorful horseradish cream sauce. Ideal for holidays or any celebrations.

Prep Time
120 Minutes
Cook Time
135 Minutes
Total Time
255 Minutes
By: Milly

Category: Main Dishes

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 tablespoon of kosher salt sprinkled all over.
02 7 lbs (3-4 bone) prime standing rib roast, trimmed off bones but tied back.
03 1 cup of sour cream, added for the dipping sauce.
04 1 cup of heavy cream for preparing the sauce.
05 1/4 cup horseradish (store-bought works fine, for sauce).
06 1/2 teaspoon kosher salt for the sauce mix.
07 1 teaspoon of fresh black pepper for seasoning the cream sauce.
08 Optional - small pinch (1/4 tsp) of cayenne for adding a kick to your sauce.

Instructions

Step 01

Take meat out of the fridge and let it sit on the counter for 2 hours. Dry it using paper towels, season well on every side, including ribs, with plenty of salt. Place ribs facing down with the fat side looking up in a roasting pan.

Step 02

In a bowl, stir together sour cream, heavy cream, horseradish, cayenne (optional), black pepper, and salt until smooth. Put it in the fridge, covered, until it's ready to serve.

Step 03

Move the oven rack to the middle of your oven. Set it to 500°F and let it heat up all the way before roasting.

Step 04

Pop the roast into the oven for a quick 15-minute sear at 500°F. Open your windows or ventilate—it might get pretty smoky!

Step 05

Reduce oven temperature to 325°F and cook for around 13 minutes per pound (total cooking time should be 1.5-2 hours). Stop cooking when the meat hits an internal temp of 115°F for rare or 120-130°F if you prefer medium.

Step 06

Pull your roast out, place it on a cutting board, tent it with some foil, and allow it to rest undisturbed for 30 minutes.

Step 07

Cut around the strings or separate meat from bones. Chop into half-inch slices across the grain and serve with your horseradish sauce.

Notes

  1. Have your butcher prep it by detaching the bones and tying them back on for ease of use.
  2. Leftover meat will stay fresh in a sealed container for about four days.

Tools You'll Need

  • Metal roasting pan or large 9x13 pan.
  • Thermometer to check internal temp.
  • Cutting board and chef's knife for serving.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy in the sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1064
  • Total Fat: 92 g
  • Total Carbohydrate: ~
  • Protein: 53.8 g