This is the ultimate Prime Rib Recipe — incredibly juicy inside, with a beautiful golden crust outside. Whether you’re a beginner or an experienced cook, this method delivers consistent, restaurant-quality results every time.
Why This Prime Rib Recipe Works
- High-heat sear creates a flavorful crust
- Low-and-slow finish keeps it perfectly pink and juicy
- Garlic herb butter adds rich aroma and taste
- Bone-in roast stays more moist and flavorful
Servings: 8–12 people Prep Time: 20 minutes Cook Time: 2.5 – 3.5 hours Total Time: About 4 hours (including resting)
Ingredients
For the Prime Rib:
- 6–8 lb bone-in prime rib roast (3–4 ribs)
- ½ cup unsalted butter, softened
- 8 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika (optional)
For the Au Jus:
- Roast pan drippings
- 2½ cups beef broth
- ½ cup dry red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary & thyme
Step-by-Step Instructions
- Prepare the Roast Remove the prime rib from the refrigerator 3–4 hours before cooking to bring it to room temperature. Pat it completely dry with paper towels.
- Make the Garlic Herb Butter Mix softened butter, minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, and paprika into a smooth paste.
- Season Generously Rub the butter mixture all over the roast, especially on the top and sides. Get it into every nook.
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Preheat Oven Preheat your oven to 500°F (260°C).
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Roast the Prime Rib Place the roast bone-side down on a roasting rack in a large pan.
- Sear at 500°F for 20 minutes.
- Reduce temperature to 325°F (165°C).
- Cook until internal temperature reaches:
- Rare: 120–125°F
- Medium-Rare (recommended): 130–135°F
- Medium: 140°F
Approximate cooking time after searing:
- 6 lb roast: 1.5 – 2 hours
- 8 lb roast: 2 – 2.5 hours
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Rest the Meat Remove from oven, tent loosely with foil, and let it rest for 40–45 minutes. This is very important for juicy results.
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Make the Au Jus Place the roasting pan on the stove. Add beef broth, red wine, Worcestershire sauce, and herbs. Simmer and scrape the browned bits for 8–10 minutes. Strain and serve hot.
Carving & Serving
Slice the prime rib between the bones or against the grain into ½ to 1-inch thick slices. Serve with:
- Creamy horseradish sauce
- Mashed potatoes
- Roasted vegetables
- Yorkshire pudding
Pro Tips for Perfect Prime Rib
- Always use a meat thermometer — never guess the doneness.
- Bone-in prime rib is more flavorful and juicy than boneless.
- Do not skip the long resting time.
- Season 1 day in advance for better flavor (dry brine).
- Leftover prime rib makes excellent sandwiches, beef stroganoff, or hash.
Common Questions
How much prime rib per person? Plan for ¾ to 1 pound per person for generous portions.
Can I make it ahead? Yes! You can season the roast the night before and keep it uncovered in the fridge.
What if I want it smoked? Smoke at 225–250°F until it reaches desired internal temperature, then sear for crust.
Storage: Refrigerate leftovers up to 4 days. Reheat gently in a 250°F oven.
This Prime Rib Recipe is guaranteed to impress your guests. It’s elegant yet straightforward, and the results are consistently outstanding.
FAQ Section
Q1. What is the best temperature for prime rib?
Medium-rare at 130–135°F internal temperature is considered the best by most chefs.
Q2. How long should prime rib rest
? Rest for at least 40–45 minutes after removing from the oven.
Q3. Should I cook prime rib with bones?
Yes, bone-in prime rib is more flavorful and stays juicier than boneless.
Q4. How much prime rib per person?
Plan for ¾ to 1 pound per person for generous servings.
Q5. Can I make prime rib ahead of time?
Yes, you can season it the day before and refrigerate uncovered.
Q6. What is the difference between prime rib and ribeye?
Prime rib is the whole uncut roast, while ribeye is the individual steak cut from it.
Q7. How do I store leftover prime rib?
Refrigerate in an airtight container for up to 4 days.
Disclaimer This recipe is based on standard cooking practices and tested methods as of 2026. Cooking times may vary depending on oven and roast size. Always use a meat thermometer for best results.
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