Prime Rib 🥩
Unlock the secret to prime rib with this easy recipe. 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. 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 the time. We’re not trying to win any Michelin stars here, we just want a delicious and juicy prime rib.
This horseradish sauce is the BEST ever! It intensifies overnight and becomes even MORE delicious overnight; AND is perfect with prime rib! 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.
I like to slice up fresh garlic and push into the meat for added flavor.
Try These Side Dishes
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Prime Rib
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
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- juice of 1/2 a lemon
- 3 tbsp. horseradish
- 2-3 tbsp. of Worcestershire sauce
- 1 tsp. Tobacco
- salt and pepper
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!
- Horsey Sauce: 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
Nutrition
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Your dishes are AMAZING Melissa!! Mama Jo
Is smiling and oh so proud!!
Thank you so very much! Love you so!
So I messed up prime rib twice now and scared to waste another $100 but I want to try yours so the question being I will make the horsey for my husband but I want the au jus for me where can I find that recipe and here’s to hoping three times is a charm
I will post an au jus recipe soon!