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Ready to whip up prime rib that'll wow the crowd? This showstopper gets extra taste from a pile of fresh herbs and garlic. Treat yourself at home or make it the star of any holiday bash. I'll walk you through making steakhouse-level prime rib right in your own oven. Seriously, it's not as tricky as you might think.
Why Try This Dish
This way of making prime rib takes all the guesswork out of cooking a fancy roast at home. You'll pull off a tender, flavorful result with just a few ingredients and simple, easy-to-follow steps. It’s way cheaper than dining out, plus you get it just the way you like. Awesome for big dinners with friends or family. The garlic-herb rub packs in loads of flavor, and everyone’s gonna want seconds.
What Goes In It
- Optional: Some horseradish sauce if you want for dipping
- Olive Oil: Quarter cup to help blend your paste
- Garlic: 8 cloves, minced up nice and fine
- Fresh Herbs: 2 teaspoons rosemary, 1 teaspoon thyme, both chopped
- Black Pepper: 2 teaspoons of freshly cracked black pepper
- Sea Salt: 2-3 tablespoons, sprinkle over your meat
- Prime Rib: 5-pound bone-in cut, bones are key for richness
How It’s Done
- Let It Rest
- Pull meat from oven when it’s just under the temp you want. Wrap loosely in foil to rest for half an hour before cutting.
- Cook the Roast
- Blast at 500°F for 15 minutes. After that, drop down to 325°F and roast till your thermometer says it’s done the way you like.
- Prep for Roasting
- Crank oven to 500°F. Dry off the roast, slather the whole thing with your herb paste.
- Make Herb Rub
- Mash up those herbs, garlic, pepper, leftover salt, and oil until it’s a thick spread.
- Get Started
- Set the roast out to warm up for an hour. Salt it early on and let it sit on the counter.
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Choosing the Right Cut
Go for bone-in prime rib—it brings loads of flavor. Ask your butcher if they can slice the bones off and tie them back on; makes slicing a breeze later but you still get all that taste while it roasts. Look for meat with lots of little white fat lines— that’s marbling for juicy results. Try checking Costco, they've got good prices on nice cuts, especially around holidays.
Getting It Cooked Just Right
Follow this super simple method: Start roasting at 500°F for 15 minutes to get a crispy outside, then finish at 325°F. For planning, expect 10-12 minutes per pound if you like it rare, 13-14 for medium-rare, or 14-15 if you want it more done. But don’t just guess—use a meat thermometer! That’s the real trick for nailing the doneness every single time.
That All-Important Rest
Letting it rest isn't optional if you want juicy slices! Once it’s done, cover with foil and give it 30 minutes to hang out. This way, the juices soak right back in instead of spilling out when you slice. Hard to wait, but it’s always worth it. Good chance to finish up your sides or whip up gravy from whatever’s in the pan.
Servin’ It Up
When you’re set to eat, snip off any ties and peel away the bones. Cut across the grain for roughly half-inch thick pieces. Make the slices extra tasty with those pan juices on top. Classic sides like mashed potatoes and bread rolls go great on the table. If you want to go big, bring out some horseradish and pile it all on a big tray. Folks might think they’re out at a steakhouse!
Keeping Leftovers Fresh
Pop any leftover prime rib in the fridge, wrapped up nice and tight, and it’ll keep about four days. Only slice off what you’ll eat each time—the rest stays juicier. To reheat, use a slow 250°F oven till it’s nicely warmed up. Skip the microwave—keeps that perfect pink color. Slices are awesome for next-day sandwiches too!
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Frequently Asked Questions
- → When should I prep my prime rib and how do I go about it?
Rub on salt, pepper, and herbs up to a day before and stash it on a rack uncovered in your fridge. Let it sit out for a couple hours before roasting. That way, the flavor soaks in and it cooks nice and evenly.
- → Got leftover prime rib? How can I warm it up and keep it juicy?
Just flash thin slices in a hot skillet for about 20 seconds per side. Or, wrap them in foil with some pan juices and warm in a low oven (250°F) until just heated—aim for 120°F inside.
- → My grocery store only has dried herbs. Any tricks for good taste and the right amount?
Grab about 1 teaspoon dried for every tablespoon of fresh. Toast or crush them to wake up the flavor, and toss in lots of garlic or pepper to boost things up.
- → What should I serve with prime rib to round out the meal?
Whip up mashed potatoes, roast some asparagus, or bake Yorkshire pudding for that classic feel. Toss on some horseradish sauce or au jus too. Want something lighter? Add a simple green salad or some roasted veggies.
Conclusion
Into this dish? Try these ideas too:
- Slow-Roasted Brisket – Keeps things tender with less fuss
- Rosemary Garlic Lamb Leg – All those herby notes, just using lamb
- Garlic-Herb Tri-Tip – A wallet-friendly, crowd-pleasing option
- Standing Rib Roast – Feeds a bunch of folks for a big occasion
- Beef Tenderloin with Herb Crust – Same classic flavors, smaller and fancier cut