Our family absolutely loves Prime Rib. Admittedly, we don’t order it often at restaurants because it can be hit or miss and we were intimidated by the thought of cooking it at home….until now! Seriously, this recipe takes the scariness out of cooking perfect Prime Rib at home! Why is this the best Prime Rib recipe ever? It’s easy, it doesn’t call for a thousand ingredients and it’s a hit with anyone that enjoys a good Prime Rib!
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I hope you are ready to impress your guests and to indulge in the Best Prime Rib Ever! My favorite part is the crusty goodness on the outside and the roasted garlic that falls out when you cook it! We love this recipe so much that we tend to get super excited and buy too big of a Prime Rib.
The good news is that it reheats really well. I literally just reheat it by quickly searing it in a pan with ½ tablespoon of butter and a little of the extra au jus. Don’t forget to save your drippings and make au jus! That stuff is liquid gold! Yummmmmm! We hope your family enjoys this recipe as much as we do!
Tips for making Prime Rib
The loin end of the prime rib is usually the best cut. When cutting the prime rib for serving, this will be the first cut or the end. There’s less connective tissue on the end so it’s more tender. However, when making prime rib with a lot of seasoning, the end cuts will have one side that is totally covered in seasoning. So if you are sensitive to heavy seasoning, the second cut might be a better option.
Both are great. However, anytime that beef is cooked with the bone still intact, the flavor is greater. Boneless is easier to carve so you have more control over the size of the slices, but is not quite as flavorful.
Compound butter is softened butter mixed with other ingredients like herbs and spices. To make the best compound butter I recommend that you take it out of the refrigerator and leave it on the counter for several hours so that it is at room temperature. The softer the butter is (without being melted) the easier this recipe will be to make.
Technically, yes you can. However, the flavor will not be quite as good. Buy fresh herbs! The fresher the ingredients, the better the end result will be.
When peeling your garlic, smash the head on the counter. The cloves will fall apart easily. Or, you can add your garlic to a ramekin or small dish and cover it with a similar dish. Shake, shake, shake it! Watch the magic happen! The garlic skin comes right off.
Ingredient tips and substitutions for Prime Rib
The full ingredient list is at the bottom of this post in the recipe card.
- Prime Rib- I prefer to buy bone-in prime rib. Estimate about 1 pound per person.
- Garlic- You will need minced garlic and whole garlic cloves for this recipe. The minced garlic can be fresh or jarred-not dried.
- Compound Butter- The recipe for the compound butter uses butter, fresh rosemary, fresh thyme, oregano, salt, and black pepper. I highly recommend using fresh herbs instead of dried.
Optional Ingredients:
- Au Jus
- Horseradish
Directions for making Prime Rib
- Preheat the oven to 500 degrees Fahrenheit.
- Make the compound butter. Click for the recipe.
Prepare the prime rib:
- Remove Prime Rib From packaging- check the weight of the Prime Rib. Rinse Prime Rib under cool water and then pat dry. Place Prime Rib into a roasting pan on a roasting rack, fat side up. Cut 1-inch holes into the top of the Prime Rib at varying depths every 3 inches (approximately 10-12 cloves, adjust based on your preference) Insert garlic gloves into the holes. Evenly coat Prime Rib with ¼ cup minced garlic. Evenly coat Prime Rib with compound butter.
Cook the prime rib:
- Bake Prime Rib, uncovered, at 500 degrees Fahrenheit for 30 minutes. After 30 minutes, adjust the oven temperature to 350 degrees Fahrenheit and cook for approximately 15 minutes per pound. Use a probe or meat thermometer to check the internal temp.
- Rare- cook until the internal temperature is 125 degrees Fahrenheit.
- Medium-Rare- cook until internal temperature is 130 degrees Fahrenheit (Recommended temperature).
- Medium- cook until the internal temperature is 135 degrees Fahrenheit.
- Medium-Well- cook until the internal temperature is 140 degrees Fahrenheit.
- Well- cook until the internal temperature is 150 degrees Fahrenheit.
- Remove from oven and let rest for 25 minutes. The Prime Rib will continue to cook while resting. Strain the juices and use as the au jus from the roasting rack and put it into ramekins. Carve Prime Rib and serve with au jus, horseradish, and your favorite side dishes like baked potatoes, green beans, cauliflower, and Brussels sprouts.
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Recipe
The Best Prime Rib Recipe Ever
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Ingredients
- 10 lb. (10 lb.) Prime Rib (Bone in- approximately 1 pound per person)
- 1 Head (1 Head) Garlic (Large head)
- ¼ Cup (34 g) Garlic (Minced)
- 1 Cup (227 g) Prime Rib Compound Butter
Instructions
- Preheat oven to 500 degrees Fahrenheit
Make the compound butter:
Prepare the Prime Rib:
- Remove Prime Rib From packaging- check the weight of Prime Rib. Rinse Prime Rib under cool water and then pat dry. Place Prime Rib into roasting pan on a roasting rack, fat side up. Cut 1-inch holes into the top of Prime Rib at varying depths every 3 inches (approximately 10-12 cloves, adjust based on your preference) Insert garlic gloves into holes. Evenly coat Prime Rib with ¼ cup minced garlic. Evenly coat Prime Rib with compound butter.
Cook the Prime Rib:
- Bake Prime Rib, uncovered, at 500 degrees Fahrenheit for 30 minutes. After 30 minutes, adjust oven temperature to 350 degrees Fahrenheit and cook for approximately 15 minutes per pound.
- Rare- cook until the internal temperature is 125 degrees Fahrenheit.
- Medium-Rare- cook until internal temperature is 130 degrees Fahrenheit (Recommended temperature).
- Medium- cook until the internal temperature is 135 degrees Fahrenheit.
- Medium-Well- cook until the internal temperature is 140 degrees Fahrenheit.
- Well- cook until the internal temperature is 150 degrees Fahrenheit.
- Remove from oven and let rest for 25 minutes. The Prime Rib will continue to cook while resting. Strain the juices and use as the au jus from the roasting rack and put it into ramekins. Carve Prime Rib and serve with au jus, horseradish, and your favorite side dishes like baked potatoes, green beans, cauliflower, and Brussel sprouts.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Leave a comment and rate this recipe!
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Leland Shearer says
easy to follow recipe but especially glad to have the different temperatures for the various degrees of desired doneness. not someone driving rare uncooked prime rib down our throats. thanks