A prime rib roast is the ultimate holiday centerpiece, and it’s much easier to make than it looks. This recipe coats a beef rib roast in a garlic herb butter, sears it at high heat for a crisp, flavorful crust, then roasts it low and slow so it’s perfectly pink and juicy from edge to edge. Serve it with a quick creamy horseradish sauce and watch everyone go quiet at the table.
For the best result, buy your roast from a trusted halal butcher and use a meat thermometer — it’s the secret to nailing it every time.
Why You’ll Love This Prime Rib
- Foolproof method using a simple meat thermometer.
- Garlic herb crust that’s crispy and full of flavor.
- Juicy and tender from edge to edge.
- A true showstopper for Christmas and New Year’s dinner.
Ingredients
- Beef rib roast (prime rib) – 5–6 lb (2.3–2.7 kg) bone-in, about 3 ribs, from a halal butcher.
- Unsalted butter – 4 tablespoons, softened.
- Garlic – 6 cloves, minced.
- Fresh rosemary – 2 tablespoons, finely chopped.
- Fresh thyme – 1 tablespoon, chopped.
- Olive oil – 1 tablespoon.
- Kosher salt – 1 tablespoon.
- Black pepper – 2 teaspoons, coarsely ground.
For the horseradish sauce
- Sour cream – ½ cup.
- Prepared horseradish – 2 tablespoons.
- Lemon juice – 1 teaspoon, plus a pinch of salt.
How to Make Prime Rib
1. Bring to room temperature
Take the roast out of the fridge 1–2 hours before cooking and pat it dry. This helps it cook evenly.
2. Make the herb butter
Mix the butter, garlic, rosemary, thyme, olive oil, salt and pepper into a paste. Rub it all over the roast.
3. Sear at high heat
Preheat your oven to 500°F (260°C). Place the roast bone-side down in a roasting pan and roast for 15 minutes to form a crust.
4. Roast low and slow
Lower the oven to 325°F (165°C) and keep roasting, about 12–15 minutes per pound, until a thermometer in the center reads 120–125°F (49–52°C) for medium-rare (130–135°F / 54–57°C for medium).
5. Rest and slice
Transfer to a cutting board, tent loosely with foil and rest for 20 minutes (the temperature will rise about 5 degrees). Cut away the bones, then slice into thick slices against the grain.
6. Make the sauce
Stir together the sour cream, horseradish, lemon juice and salt. Serve with the sliced prime rib.
Tips for the Best Prime Rib
- Use a thermometer. Cooking times vary; temperature doesn’t lie.
- Don’t skip the rest. It keeps the juices in the meat.
- Salt ahead for extra flavor: salt the roast the night before and refrigerate uncovered.
- Save the drippings to spoon over slices.
What to Serve with Prime Rib
Creamy mashed potatoes, roasted carrots, green beans, Yorkshire puddings or warm dinner rolls are all perfect sides.
How to Store and Reheat
Refrigerate leftovers for up to 4 days. Reheat slices gently in a covered pan with a splash of beef broth over low heat so they don’t overcook.
Frequently Asked Questions
How much prime rib per person?
Plan about 1 lb bone-in per person, or 1 rib for every 2 people.
Bone-in or boneless?
Bone-in gives more flavor; boneless is easier to carve. Boneless cooks a little faster.
More Holiday Dinner Recipes
PrintPrime Rib Roast
A foolproof garlic herb crusted prime rib with a juicy pink center, served with creamy horseradish sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Prime rib
- 5–6 lb (2.3–2.7 kg) bone-in beef rib roast, from a halal butcher
- 4 tbsp unsalted butter, softened
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp olive oil
- 1 tbsp kosher salt
- 2 tsp coarse black pepper
Horseradish sauce
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Let the roast sit at room temperature 1–2 hours; pat dry.
- Mix butter, garlic, herbs, oil, salt and pepper; rub all over the roast.
- Roast bone-side down at 500°F (260°C) for 15 minutes.
- Reduce to 325°F (165°C) and roast about 12–15 minutes per pound, until 120–125°F (49–52°C) in the center for medium-rare.
- Rest 20 minutes under loose foil, remove bones and slice.
- Stir together the sauce ingredients and serve with the prime rib.
Notes
- Use a meat thermometer for perfect results.
- For medium, remove at 130–135°F (54–57°C).