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Succulent Prime Rib

Featured in: Main Dishes

This mouthwatering prime rib starts with a quick high-heat blast followed by gentle roasting for perfect doneness. Pair it with our optional tangy horseradish cream for an unforgettable holiday meal.
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Twistytaste.com
Updated on Tue, 22 Apr 2025 17:39:22 GMT
A plate features a slice of medium-rare roasted meat next to a serving of creamy mashed potatoes with greens. Pin it
A plate features a slice of medium-rare roasted meat next to a serving of creamy mashed potatoes with greens. | twistytaste.com

Our family holidays revolve around my famous prime rib. Breaking through that dark brown crust into pink, juicy meat inside brings smiles all around. It took me forever to nail this method, but now I can share how easy it actually is to make this knockout main dish with just two simple cooking tricks.

Why This Method Works So Well

The trick lies in starting with blazing heat then switching to slow cooking. I've never had this approach fail - you'll get that amazing outer layer while keeping everything inside just right. Guests always think I've spent hours slaving away, but it's way easier than it looks.

Getting To Know Prime Rib

Prime rib comes from the middle section, ribs 6 to 12, and it's pure gold. If you've had ribeye steaks before, you've tasted slices of this fantastic cut. Though I love cooking with the bones, you can ask your meat guy to cut and tie them back on - makes serving a breeze later.

Ingredients for Prime Rib

  • Prime Rib Roast: For feeding lots of people, grab one between 12-16 pounds - it's stunning.
  • Kosher Salt and Black Pepper: Don't hold back - these create that mind-blowing crust.
  • Optional Aromatics: Fresh thyme, rosemary and garlic boost the smell and taste wonderfully.
  • Butter: Use it softened to help get that golden-brown outside.

How to Roast Prime Rib

Step 1 - Prepare the Roast
Take the meat out, season it heavily right away, then let it sit for 2 hours warming up.
Step 2 - Oven Sear
Heat your oven to 500°F and cook the roast for 15 minutes to start forming that amazing crust. Your kitchen will get smoky so open windows.
Step 3 - Reduce the Temperature
Turn the heat down to 325°F and cook about 13 minutes for each pound. Check with a thermometer - 115°F for rare, 120-130°F if you want medium.
Step 4 - Rest and Carve
Let it sit for 30 full minutes before cutting. This wait feels endless but gives you the juiciest meat possible.

Insider Advice

Get to know your butcher and they'll set you up with the best cut. Don't wait to season - do it right when the meat comes out cold. Never skip that 30-minute rest, and always use a reliable meat thermometer because guessing won't work.

Tasty Sauce Options

We can't get enough of the sharp horseradish cream alongside this rich meat. The cool bite balances everything perfectly. You can't go wrong with dripping-based gravy either, or just keep it simple with some light au jus that won't overpower the beef.

A plate of perfectly cooked roast beef slices, served with creamy mashed potatoes and garnished with fresh herbs. Pin it
A plate of perfectly cooked roast beef slices, served with creamy mashed potatoes and garnished with fresh herbs. | twistytaste.com

Storing Leftovers

You can keep extras in your fridge for about 4 days. When it's time to reheat, add a little beef broth and warm it slowly in the oven. This way you won't ruin that beautiful pink center we worked so hard to get.

Frequently Asked Questions

→ How do I know what size prime rib to buy?
Figure about one pound per guest, or each bone feeds roughly two people. A 7-pound cut will feed 6-8 folks with some extra for tomorrow. The bones boost flavor while cooking and make a tasty bonus serving.
→ Why do we let the meat rest at room temperature before cooking?
Bringing meat to room temp helps it cook evenly from outside to middle. This key step makes sure you get your preferred doneness throughout, and gives the salt time to work its magic on the meat.
→ Can I skip the high-heat searing step?
You can skip it, but that hot sear creates a tasty outer crust on your roast. This method keeps juices inside and builds flavor through browning, though you might get some smoke in your kitchen.
→ How long should the prime rib rest after cooking?
Give your roast at least 30 minutes to rest before slicing. This lets all those tasty juices spread back through the meat for super moist slices. The temperature will climb another 5-10 degrees during this break.
→ Can I make the horseradish cream sauce in advance?
You can definitely make the horseradish cream a day ahead and pop it in the fridge. It actually tastes better when the flavors have time to mingle. Just give it a quick mix right before you serve it.

Tender Prime Rib

An impressive centerpiece roast cooked just right, paired with tangy homemade horseradish cream. Ideal for celebrations and family gatherings.

Prep Time
120 Minutes
Cook Time
135 Minutes
Total Time
255 Minutes

Category: Main Dishes

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 (7-pound) prime rib roast (3 to 4 bones), detached from bones then tied back.
02 1 tablespoon sea salt.
03 1 cup whipping cream (for sauce).
04 1 cup tangy sour cream (for sauce).
05 1/4 cup ready-made horseradish (for sauce).
06 1 teaspoon coarsely ground black pepper (for sauce).
07 1/2 teaspoon sea salt (for sauce).
08 1/4 teaspoon hot cayenne (if you want, for sauce).

Instructions

Step 01

Take the roast out 2 hours ahead of cooking time. Dry it with paper towels and rub salt all over, even on the sides and bones. Put it in your pan with bones facing down and fat side up.

Step 02

Stir the whipping cream, sour cream, horseradish, black pepper, salt, and cayenne together in a bowl until everything's combined. Wrap and stick in the fridge until you're ready to eat.

Step 03

Put your oven rack in the middle and turn the heat to 500°F.

Step 04

Pop the roast in for 15 minutes. There'll be smoke, so crank up your fan and maybe crack some windows.

Step 05

Turn the heat down to 325°F and let it cook about 13 minutes per pound (roughly 1.5-2 hours) until it hits 115°F inside for rare or 120-130°F for medium.

Step 06

Pull it out, move it to a cutting board, loosely cover with foil and don't touch it for 30 minutes.

Step 07

Cut off the string or separate meat from bones. Cut across the grain into 1/2-inch slices. Dish it up with the cold horseradish sauce.

Notes

  1. Tell your butcher to separate and retie the bones to make cooking and slicing easier.
  2. You can keep any extras in a sealed container up to 4 days in the fridge.

Tools You'll Need

  • Large roasting pan or metal 9x13-inch dish.
  • Meat thermometer.
  • Sharp knife and sturdy cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products (in the sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 1064
  • Total Fat: 92 g
  • Total Carbohydrate: ~
  • Protein: 53.8 g