Prime rib 😮🔥—absolute showstopper. Rich, juicy, and surprisingly simple if you do it right. Here’s a clear, no-stress guide plus a foolproof recipe.
🥩 What Prime Rib Is
- Also called standing rib roast
- Cut from the rib section (same area as ribeye)
- Extremely tender and well-marbled
- Best cooked low and slow, then finished hot
⭐ Foolproof Prime Rib Recipe (Oven)
Serves: 4–6
Time: ~2½–3½ hours (mostly hands-off)
Ingredients
- 1 prime rib roast (4–6 lb)
- 2–3 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tbsp fresh rosemary (or thyme)
- 1 tsp smoked paprika (optional)
Instructions
1️⃣ Bring to room temp
Take the roast out 1–2 hours before cooking. This is huge for even cooking.
2️⃣ Preheat oven
Set oven to 250°F (120°C).
3️⃣ Season generously
Mix oil/butter, garlic, salt, pepper, herbs, paprika.
Rub all over the roast.
4️⃣ Roast low & slow
Place fat-side up on a rack in a roasting pan.
Roast until internal temp reaches:
- 120°F → rare
- 125°F → medium-rare
- 130°F → medium
(About 15–20 min per pound, but always trust the thermometer.)
5️⃣ Rest
Remove roast, tent loosely with foil, rest 20–30 min.
6️⃣ Sear for crust
Crank oven to 500°F (260°C).
Return roast for 8–10 min until browned.
🌡️ Final Internal Temps (after resting)
- Rare: 125°F
- Medium-rare: 130–135°F
- Medium: 140°F
Do not cook past medium unless you enjoy heartbreak.
🧄 Optional: Easy Au Jus
- Deglaze pan with 1½ cups beef broth
- Simmer 5 min
- Season with salt & pepper
- Strain and serve
🔥 Pro Tips
- Use a meat thermometer—non-negotiable
- Don’t over-season; let the beef shine
- Save leftovers for prime rib sandwiches (elite tier leftovers)
If you want, I can give you:
- Garlic butter crust version
- Smoked prime rib
- Prime rib for a small crowd
- Horseradish cream sauce recipe
Just tell me how fancy you’re feeling 😏🥩
