Fail-Proof Prime Rib Recipe

Unlock the Secret to the Juiciest Prime Rib Ever with This Foolproof Recipe

Welcome to my meaty kingdom, where today we’re talking about the one and only prime rib. This delicious cut of meat is a holiday staple that can make even the Grinch’s heart grow three sizes. But let’s be real, cooking the perfect prime rib can be a daunting task. Fear not, my dear readers, for I have the ultimate no fail prime rib recipe that will make you look like a culinary genius.

First things first, let’s talk about the meat itself. You want to make sure you get a quality prime rib roast that’s well-marbled and at least 4 pounds. Now, some people like to go all out and dry age their meat for weeks, but let’s be honest, who has that kind of patience? We’re not trying to win any Michelin stars here, we just want a delicious and juicy prime rib.

Preheat your oven to 450 degrees Fahrenheit and let your roast come to room temperature. This will ensure that your meat cooks evenly. Next, rub the prime rib with a mixture of garlic, herbs, and olive oil. If you want to get fancy, you can add some Dijon mustard or red wine to the mix. Trust me, your taste buds will thank you.Now, the key to the perfect prime rib is in the cooking temperature and time. Place your roast in a roasting pan and pop it in the oven for 20 minutes to sear the outside. Then, reduce the oven temperature to 325 degrees Fahrenheit and let the meat cook for about 15-17 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to make sure the internal temperature reaches at least 135 degrees Fahrenheit for a medium-rare finish.

Once your prime rib is cooked to perfection, let it rest for at least 15 minutes before slicing into it. This will allow the juices to redistribute throughout the meat and make it even more delicious.

Voila, there you have it, folks. The best no fail prime rib recipe that will make you the star of your holiday feast. So go ahead and impress your family and friends with your culinary prowess, and don’t forget to save some leftovers for yourself.

P.S. If you’re feeling adventurous, try pairing your prime rib with a bold Cabernet Sauvignon or a crisp Chardonnay. Your taste buds will thank you again.

Horseradish Sauce Recipe:

This horseradish sauce is the BEST ever!!!!! It intensifies overnight and becomes even MORE delicious overnight; AND is perfect with prime rib! BUT, I mixed this with my mashed potatoes the next day and Oh MY WORD!!! BEST! SO basically you can eat this sauce with pretty much anything including: burgers, chops, roasted meats, vegetables, and potatoes. Here’s the recipe:

• mix together 1/2 cup of sour cream, 1/2 cup of mayonnaise, juice of 1/2 a lemon, 3 tbsp. of prepared horseradish, 2-3 tbsp. of Worcestershire sauce, 1 tsp. of Tobacco, and salt and pepper to taste. Mix. Taste for any adjustments to seasoning. Add more if needed to taste. BUT, the flavors combine and intensify overnight so it’ll get even better the next day! Cover and chill at least 2 hours before serving. SO GOOD! Make it!

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BEST No Fail Prime Rib

Melissa Jo

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Ingredients

  

• 5.5 lb. Standing Rib Roast
• 12 tbsp. of salted butter softened this is 1 & 1/2 sticks of butter
• 5 cloves of garlic cut into slivers for stuffing the prime rib
• about 2 tbsp. of freshly chopped garlic for adding to the butter crust mixture
• 2 tbsp. chopped fresh rosemary
• 2 tbsp. chopped fresh thyme
• 2 tbsp. kosher salt
• 2 tbsp. of freshly cracked black pepper
• 1 onion roughly chopped into quarters

Instructions

 

• Bring your rib roast up to room temperature before prepping. Blot it totally dry of any moisture.
• Place the rib roast bones side down in the roasting pan (the ribs will act as a rack).
• Using a knife stab the top of the rib roast 15-20 times and slip the slivers of garlic into the roast all over the top.
• Sprinkle the top of the roast with 1 tbsp. of kosher salt and 1 tbsp. of freshly cracked black pepper.
• In a bowl add the softened butter, fresh chopped thyme & rosemary, chopped garlic, and 1 tbsp. of kosher salt, and 1 tbsp. of freshly cracked black pepper. Mix with a spoon until it looks like a paste and can form into a ball. Do not over mix or use a mixer.
• Using your hand spread the butter paste all over the top and sides of the rib roast. Try to cover as much of the roast as you can. (make sure the rib roast is dry…this will make this task very easy)
• Add 1 or 2 onions quartered into the roasting pan (this will give you more flavoring in the drippings if you want o make an au jus) You do not have to add the onion if you are making a horseradish sauce.
• Roast in the oven at 450 degrees F for 20 minutes uncovered.
• Then, drop the oven temperature to 325 degrees F and roast 17 minutes a lb. or until the temperature reaches about 117 degrees F. as read by a meat thermometer. For my 5.5 lb. rib roast this took 77-80 minutes. Baste with the pan drippings while cooking every 15-20 minutes.
• Remove from the oven and loosely cover the roast with aluminum foil (like a tent) and let it rest at least 30 minutes. The roast will have carry over cooking and the internal temperature will raise to a medium rare.
• Slice and enjoy the most flavorful juicy roast with the ones you love. Make it!

Notes

• I used a 13″ x 16″ All Clad Roaster. It’s the perfect Roasting pan for every holiday! https://amzn.to/3G7wDXq

• When buying this cut of meat it’s often called a standing rib roast

• I am going to give you the exact recipe for how I made my Prime Rob, but here are some tips for roasting to the temperature you are looking for:

  • I enjoy a medium rare Prime Rob which means about 13-15 minutes per lb. I always remove at about 117-120 degrees and once it sits the temperature raises and you get a perfect 127-130 degrees prime rib once you slice.

  • for Medium remove from the oven at 130 degrees F. and let it rest 30 minutes.

  • for Medium Well remove from the oven at 140 degrees F. and let rest for 30 minutes.

Tried this recipe?Let us know how it was!