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Looking for the ultimate show stopper for your holiday meal? Look no further than this Prime Rib Roast Recipe. Follow these easy step by step instructions to help you master this holiday favorite.
Whenever we’re hosting a holiday dinner, we always want to wow our guests right? We want them to think that we spent hours laboring in the kitchen to make everything just right. But what if I told you, you can make a show stopping standing prime rib roast, without having to do much at all?
That’s right. Prime rib is actually really easy to make. With a few key tricks that I am going to show you here today, you’ll be able to make a roast that will leave your family and friends raving.
First things first, let’s talk the basics:
Prime rib is a cut of beef from the primal rib of the cow. The beautiful marbling is what gives it its rich, full flavor. Because of this, when you are buying prime rib, look for those that have a good amount of marbling.
DES’ TIP: Marbling = fat. Fat = flavor.
PRIME RIB ROAST: A full rack of prime rib is 7 ribs and that will feed A LOT of people. Usually the roasts you’ll find in the grocery store will be 3 – 5 ribs. Plan on each rib serving 2 – 3 people.
DES’ TIP: Cutting the bones away from the meat is kind of hard. Most meat departments will have done this for you and then tie it back together with kitchen twine. Check yours before you buy it and ask the butcher to do it for you if they have not already.
SALT AND PEPPER: Kosher salt and fresh cracked black pepper is all you need.
STEP #1: Remove the roast at least 1 hour before cooking to bring to room temperature. If your roast is bigger than 2 – 3 ribs, you’ll want to give it a couple hours.
STEP #2: Liberally season all sides of the roast with salt and pepper.
STEP #3: Place roast in a roasting pan with the fat side up. Roast at 450 degrees for 20 minutes. Reduce heat to 325 and continue cooking for about 1 hour. Use a meat thermometer to monitor the temperature. Remove the roast from the oven when the temperature registers 120 – 130 degrees for medium rare.
STEP #4: Allow the roast to rest for 15 minutes. After it has rested cut the strings, remove the bones and slice.
Tip #1: Do not skip bringing the roast to room temperature. This is what is going to help the roast cook evenly.
Tip #2: Allowing the meat to rest before slicing is one of the most important things you can do to ensure juicy, tender prime rib (or any meat for that matter). This allows the juices to redistribute. If you slice it too early the juices will run out leaving the meat dry.
Tip #3: A meat thermometer is your best friend when it comes to roasting meats. It’s the best way to check that the meat has reached the desired internal temperature. Digital meat thermometers (affiliate link) are my favorite!
Tip #4: Remember! Once you remove the roast from the oven, it will continue to cook as it rests. That is why it’s suggested to remove it when the temperature registers just a few degrees below your desired final temperature.
See! Did you realize how easy it was to make a gorgeous prime rib roast?! I love serving it with a baked potato or creamy mashed potatoes.
And you absolutely CANNOT forget the horseradish cream sauce.
Now that you’ve got the main dish covered, here are some easy side dishes to round out your holiday meal:
Looking for more beef recipes? Here are some of my favorites!
Remove the roast at least 1 hour before cooking to bring to room temperature. If your roast is bigger than 2 - 3 ribs, you'll want to give it a couple hours.
Liberally season all sides of the roast with salt and pepper.
Place roast in a roasting pan with the fat side up. Roast at 450 degrees for 20 minutes. Reduce heat to 325 and continue cooking for about 1 hour. Then start using a meat thermometer to monitor the temperature. Remove the roast from the oven when the temperature registers 120 - 130 degrees for medium rare.
Allow the roast to rest for 15 minutes. After it has rested cut the strings, remove the bones and slice.
Nutrition facts for estimation purposes only.
Calories: 483 , Total Fat: 24g , Saturated Fat: 9.3g , Cholesterol: 173mg , Sodium: 1737mg , Carbohydrates: 0.7g , Fiber: 0.3g , Sugar: 0g , Protein: 61.4g
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