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!
Jump to:
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.
Save for Later on Pinterest!
Recipe
The Best Prime Rib Recipe Ever
Rate this Recipe Print Recipe Pin RecipeEquipment
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!
Keep scrolling to see my newest recipes!
-
Ninja Creami Berry Blast Protein Ice Cream
If you are tired of forcing down protein shakes and you are looking for a better way to hit your macros, then you have to try this Ninja Creami Berry Blast Protein Ice Cream. It is packed with real mixed berries, loaded with protein, and it tastes like an actual dessert instead of something you are forcing yourself to eat because it is good for you. Blueberries, blackberries, and raspberries come together to create a bold berry flavor that is bright, fruity, and absolutely delicious. This recipe comes in at 279 calories, 26 grams of protein, 19 grams of sugar, 6 […]
-
Ninja Creami Low Calorie Strawberry Whip
If you love strawberries and you love frozen desserts but you don’t love all the calories that come with store-bought ice cream, then you are going to want to make this Ninja Creami Low Calorie Strawberry Whip right away. Think of it like a homemade strawberry version of the famous pineapple Dole Whip, but made right in your own kitchen with simple ingredients. It’s light, it’s creamy, it’s packed with real strawberry flavor, and it seriously feels like a sweet treat you shouldn’t be allowed to have on a diet. But you can. And that’s the best part. This recipe […]
-
Ninja Creami Watermelon Sorbet
If you love a fresh, sweet watermelon as much as I do, then you have to try this Ninja Creami watermelon sorbet. It is made with just one single ingredient, fresh watermelon, and it comes out smooth, creamy, and packed with that sweet, juicy watermelon flavor that just screams summer. No added sugar, no dairy, no fuss. Just watermelon. That’s it! This recipe comes in at 91 calories, 2 grams of protein, 19 grams of sugar, 5 grams of fat, and 23 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. […]
-
Ninja Creami Blue Raspberry Cotton Candy Protein Ice Cream
If you love fun flavors and protein-packed desserts, this Ninja Creami Blue Raspberry Cotton Candy Protein Ice Cream is going to be your new favorite treat. It’s sweet, creamy, and it’s got a ton of cotton candy flavor in the ice cream base and in the mix-ins! Not only does it taste great, but the texture (and color) is AMAZING! Made right in the Ninja Creami ice cream machine, this recipe brings a playful twist to high-protein frozen desserts while keeping things light and refreshing. This recipe comes in at 351 calories, 27 grams of protein, 16 grams of sugar, 14 […]
-
Ninja Creami Coconut Cream Pie Protein Frozen Yogurt
If you love coconut creami pie, you’re going to love this recipe! Ninja Creami Coconut Cream Pie Protein Frozen Yogurt is creamy, lightly sweet, and 37 grams of protein per pint. With toasted coconut yogurt, whey protein, and a hint of vanilla and coconut extract, it tastes just like dessert with some extra protein and without the extra calories. This recipe comes in at 404 calories, 37 grams of protein, 6 grams of sugar, 19 grams of fat, 42 carbs, 18 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all […]
-
The BEST Ninja Creami Full Fat/Sugar/Dairy Recipes
Check out my favorite classic Ninja Creami ice cream recipes made with real dairy and real sugar. These are just good, old-fashioned ice cream flavors with no special diet focus, no swaps, and no compromises. If you are new to the Ninja Creami or just want dependable recipes that taste like actual creamy ice cream, this is exactly where to start. You will find familiar favorites like chocolate chip, chocolate lovers ice cream, Butterfinger, M&M ice cream, mint chocolate chip, strawberry ice cream, frozen yogurts, and even Dole Whip style treats. These recipes are meant to be fun, nostalgic, and […]
-
Ninja Creami Low Calorie Grape Kool-Aid Ice Cream
I love experimenting with low-calorie ice creams, and this Grape Kool-Aid version is a fun throwback to drinking Kool-Aid as a kid. Using 2% milk, allulose, sugar-free instant vanilla pudding, and just a touch of grape Kool-Aid powder, this pint comes together with the perfect balance of sweet and fruity flavor. It’s creamy, satisfying, and still keeps the calories low. This recipe comes in at 257 calories, 12 grams of protein, 18 grams of sugar, 7 grams of fat, 81 carbs, 33 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for […]
-
Flodesk Email Marketing Platform That Finally Made Email Easy (and less stressful!)
Your email platform should make your life easier. It shouldn’t feel confusing, clunky, or like a full-time job to figure out. If you want beautiful emails that are quick to create and backed by great customer service, Flodesk is the one for you. It’s basically the only email tool that hasn’t made me want to throw my laptop out the window. ***I am a Flodesk partner but all of the opinions below are mine. I wouldn’t make a post about something that I didn’t actually like enough to recommend. Email matters. It’s one of the best ways to stay connected […]
-
Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt
If you’re looking for a light and fruity frozen treat that’s simple to make, this Ninja Creami Blueberry and Vanilla Bean Frozen Yogurt is the perfect recipe. It’s made with just four ingredients: blueberry yogurt, coconut yogurt, vanilla bean paste, and blueberries. The Ninja Creami machine does all the work for you, creating a soft, creamy texture that tastes amazing every time. This recipe comes in at 598 calories, 23 grams of protein, 71 grams of sugar, 23 grams of fat, and 75 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition […]
-
Ninja Creami Cinnamon Green Apple Protein Ice Cream
If you love the flavor of warm cinnamon and tart green apples, this Ninja Creami Cinnamon Green Apple Protein Ice Cream will be your new favorite recipe. It’s sweet, creamy, and packed with protein, making it a dessert you can actually feel good about eating. Every spoonful tastes like a crisp fall day in the best way possible. This recipe comes in at 248 calories, 25 grams of protein, 18 grams of sugar, 5 grams of fat, 49 carbs, 25 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition […]
-
Ninja Creami Low Calorie Horchata Ice Cream
This is a unique recipe for making Ninja Creami ice cream that tastes like horchata. It’s low in calories and includes a couple of secret ingredients to achieve amazing flavor and perfect texture while keeping the calories super low. This recipe comes in at 250 calories, 9 grams of protein, 8 grams of sugar, 17 grams of fat, 60 carbs, 12 net carbs (total carbs-allulose) for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. You’re probably wondering what horchata is and what it tastes like. Horchata is a drink that started in […]
-
Ninja Creami Strawberry Frozen Yogurt
If you enjoy a creamy, fruity, frozen, sweet treat, you’ll love this Ninja Creami Strawberry Frozen Yogurt. Made with just two simple ingredients, it’s incredibly easy to make at home using your Ninja Creami. This recipe keeps things simple with no hard to find, complicated, or unusual ingredients, just pure, delicious strawberry flavor in every bite. This recipe comes in at 401 calories, 23 grams of protein, 65 grams of sugar, 6 grams of fat, and 66 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts. Making frozen yogurt at home […]
-
What to Do With Ninja Creami Leftovers and How to Keep Them Soft After Refreezing
Are your leftovers frozen solid? Don’t panic…this is NORMAL! One of the tricky things about Ninja Creami ice cream is the leftovers can become rock solid, like a chunk of ice, after refreezing. Usually, the leftovers are not soft enough to scoop. This can be problematic if you don’t want to have to process leftovers every time you want to eat them or if you have added mix-ins (mix-ins get completely mixed into the ice cream if you process them again). A couple reasons why the leftovers are not scoopable… How to resolve this issue… How to use FOOD GRADE […]
-
What is the ideal freezer temperature for Ninja Creami creations?
If you freezer temperature is not ideal, your Ninja Creami creations might not turn out as expected. If the freezer is too cold, the ice cream could be very hard or dry and powdery. If the freezer is not cold enough, the ice cream is likely to be softer than expected and oftentimes will be icy. What temperature should the freezer be set to? The recommended temperature for the freezer for Ninja Creami treats is between -7 and +9 degrees Fahrenheit. This calculates to be between -21.7 and -12.8 degrees Celsius. A few tips on properly freezing Ninja Creami creations Not […]
-
What Do You Do About the Bump on Ninja Creami Ice Cream? Can It Damage the Machine?
Let me start off by saying that not all bumps are treated equally. This is not a one-size-fits-all all answer. The information in this post is for informational purposes only and is based on my own personal experiences and the experiences of the folks in the Ninja Creami Community on Facebook. You should always follow the manufacturer’s instructions. This is one of the most common and controversial troubleshooting issues with the Ninja Creami. Sometimes after freezing Ninja Creami creations, a mound or hump can develop on the top of the ice cream. Per the instructions from the manufacturer, the top […]
mike says
ok
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