You’re basically right—and here’s a simple prime rib recipe that uses that cut properly.
🥩 Classic Prime Rib (Rib Roast) Recipe
Ingredients
- 1 prime rib roast (3–7 ribs, bone-in preferred)
- 2–3 tbsp olive oil or butter
- 4–6 cloves garlic, minced
- 1–2 tbsp salt (kosher preferred)
- 1 tbsp black pepper
- 1 tbsp rosemary or thyme (fresh or dried)
- Optional: smoked paprika, onion powder
🔥 Step-by-step
1. Bring to room temperature
- Take roast out of fridge 1–2 hours before cooking
- This helps it cook evenly
2. Season well
- Mix oil/butter, garlic, salt, pepper, herbs
- Rub all over the roast (don’t be shy)
3. Preheat oven
- 220°C (425°F)
4. Initial high-heat roast
- Roast for 15–20 minutes to build crust
5. Slow roast
- Lower heat to 160°C (325°F)
- Cook about:
- 15–20 min per pound (for medium rare)
6. Check doneness (best method: thermometer)
- Rare: 50–52°C (120–125°F)
- Medium rare: 54–57°C (130–135°F)
- Medium: 60–63°C (140–145°F)
7. Rest the meat
- Let it rest 20–30 minutes
- Don’t skip this—it keeps it juicy
🍖 Serving
- Slice against the grain
- Serve with horseradish sauce, au jus, or roasted vegetables
💡 Pro tips
- Bone-in = more flavor
- Dry brining overnight (salt it and refrigerate uncovered) makes it even better
- Don’t overcook—prime rib is best medium-rare
If you want, I can also give you:
- restaurant-style au jus gravy recipe
- garlic butter crust upgrade
- or a slow cooker prime rib hack (surprisingly good)
