Classic Prime Rib (A Foolproof Holiday Recipe!)

The Butcher’s Best: The Essential Ingredients & Tools

This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.

• The Roast (The Star of the Show!):
  • Standing Rib Roast: This is a classic, special-occasion cut, also known as prime rib.¹ For this recipe, you’ll need a 4-bone roast (about 8 pounds). For the best flavor and texture, look for a “first-cut” roast with a generous fat cap and beautiful marbling.
  • The Butcher is Your Best Friend!: The brilliant, professional secret to this recipe is to ask your butcher to detach the ribs and chine bone, and then tie them back on. This gives you all the incredible flavor of a bone-in roast and a natural roasting rack, but makes the final carving unbelievably easy.
• The Tangy Horseradish Sauce: A classic steakhouse accompaniment, this simple, no-cook sauce is a perfect blend of creamy sour cream and mayonnaise, and a pungent kick from prepared horseradish.²
• The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect prime rib.³ Because a rib roast is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.

The Roasting Masterclass: The Secret to a Perfectly Juicy Prime Rib

This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. The “Bone Rack” Trick: The brilliant, professional secret to this recipe is to have the ribs detached and then tied back on. This creates a natural “roasting rack” that elevates the meat for even cooking and adds incredible flavor, but makes the final carving as simple as cutting the twine and slicing.
2. The High-Heat Sear First: The initial, 25-minute blast of very high heat ($500^{\circ}F$) is the key that creates the beautiful, dark, and crackly crust on the outside of the roast through the Maillard reaction.
3. The “Low and Slow” Cook: Immediately turning the oven down to a low, 325°F temperature is the secret to a perfect, edge-to-edge, rosy-pink interior. This gentle heat cooks the roast slowly and evenly, preventing the outer layers from becoming overcooked and grey before the center is done.
4. Trust the Thermometer (Pull at 115°F!): The number one, non-negotiable secret to a juicy, perfectly cooked prime rib is to pull it from the oven at 115°F. This will seem very low, but the roast will continue to cook as it rests. This “carryover cooking” is the key that will bring it to a perfect 130°F (medium-rare) while it rests, guaranteeing an incredibly juicy and tender result.
5. Rest, Rest, REST!: You must let your finished roast rest for at least 30 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.

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Step-by-Step to the Perfect Prime Rib

This elegant, festive meal is a joy to prepare.

Part 1: Prepare the Roast and the Creamy Horseradish Sauce

Step 1: Two hours before you plan to cook, remove your roast from the refrigerator and allow it to come to room temperature on a pan on your counter.

Step 2: While the roast is resting, make your horseradish sauce. In a medium bowl, simply whisk together your 1 cup of sour cream, 1/2 cup of mayonnaise, 5 tablespoons of prepared horseradish, 1 teaspoon of Worcestershire sauce, and 1/2 teaspoon each of salt and pepper. Cover this and refrigerate it until you are ready to serve.

Step 3: Pat your rib roast completely dry with paper towels. Place it on your cutting board, fat-side up. If your butcher has not already done so, carefully remove the ribs from the roast, cutting as close to the bones as possible.

Step 4: Place the roast back on top of the detached ribs and tie them together with kitchen twine. Place the trussed roast, bone-side down, on a wire rack set in a large roasting pan.

Step 5: Rub the dried thyme and 1 1/2 teaspoons each of the salt and pepper all over the roast.

Part 2: The Two-Stage Roast and Final Rest

Step 1: Place your oven rack in the lowest position and preheat the oven to 500°F ($260^{\circ}C$).

Step 2: Roast the beef for 25 minutes.

Step 3: Without opening the oven door, reduce the oven temperature to 325°F ($163^{\circ}C$). Continue to roast for about 2 more hours.

Step 4 (The Most Important Step!): Start checking the internal temperature. You will know the roast is ready to be pulled when your instant-read thermometer inserted into the very center registers $115^{\circ}F$ for a perfect medium-rare.

Step 5: Remove the roast from the oven and loosely cover it with aluminum foil. Let it rest for at least 30 minutes before you slice it. The internal temperature will continue to rise to a perfect 130°F.

To serve, remove the twine and pull the roast completely off the rib bones. Carve the roast into 1/2-inch-thick slices and serve with your homemade horseradish sauce.

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Classic Prime Rib (A Foolproof Holiday Recipe!)

A classic and impressive recipe for a standing rib roast (prime rib), perfect for a holiday centerpiece. The roast is seasoned with a simple herb rub, then cooked using a two-temperature method: first seared at high heat (500°F) and then slow-roasted at a lower temperature. A key technique involves detaching the rib bones and using them as a natural roasting rack for the meat. The dish is served with a simple, from-scratch, no-cook creamy horseradish sauce.

• Author: Grace

Ingredients

• 1 (8-lb.) 4-rib standing rib roast, chine bone removed
• 1 tsp. dried thyme
• 2 tsp. kosher salt, divided
• 2 tsp. black pepper, divided
• 1 cup sour cream
• 1/2 cup mayonnaise
• 5 Tbsp. prepared horseradish
• 1 tsp. Worcestershire sauce
• Thyme sprigs, for garnish
• Kitchen twine

Instructions

1. Let the roast rest at room temperature for 2 hours.
2. Prepare the Roast: Pat the rib roast dry. Place it on a cutting board, fat side up. Carefully cut the ribs away from the roast, following the curve of the bone. Place the roast back on the detached ribs (which act as a rack) and tie them together with kitchen twine.
3. Place the trussed roast on a wire rack set in a large roasting pan. Rub the dried thyme, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of pepper all over the roast.
4. Make the Sauce: Meanwhile, whisk together the sour cream, mayonnaise, horseradish, Worcestershire, and the remaining 1/2 teaspoon each of salt and pepper in a medium bowl. Cover and refrigerate until ready to use.
5. Roast the Beef: Preheat the oven to 500°F with the rack in the lowest setting. Bake the roast for 25 minutes.
6. Reduce the oven temperature to 325°F. Continue to bake for about 2 hours, or until a thermometer inserted into the thickest portion of the roast registers 115°F.
7. Remove the roast from the oven, loosely cover it with aluminum foil, and let it rest for 30 minutes. (The temperature will continue to rise to 130°F for medium-rare).
8. Serve: Remove and discard the kitchen twine and the rib bones. Thinly slice the roast against the grain and serve with the prepared horseradish dipping sauce, garnished with thyme sprigs.

Notes

• This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
• Letting the roast sit at room temperature for 2 hours before cooking is a crucial step that helps it to cook more evenly.
• The two-temperature roasting method—starting high and then finishing low—is a key technique for developing a flavorful crust while ensuring a tender interior.
• Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.

What to Serve With Your Prime Rib

This show-stopping prime rib is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.

• Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
• Classic Sides: A rich creamed spinach and a puffy Yorkshire pudding (which can be made with the delicious beef drippings from your roast!) are the quintessential accompaniments.⁴

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Storage and Leftover Ideas

• Storage: Store any leftover prime rib, well-wrapped, in the refrigerator for up to 4 days.
• The Best Leftovers: Thinly sliced, leftover prime rib makes the absolute best steak sandwiches!

Frequently Asked questions (FAQs)

Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for at least 30 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: How do I order a prime rib from my butcher?

Simply call your local, high-quality butcher a week or two in advance and ask to order a “four-bone, first-cut, standing rib roast.” For the easiest preparation, ask them to “cut the chine bone off, and detach the ribs and tie them back on.”

Q3: How much prime rib do I need per person?

A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.

Q4: Is the initial 500°F oven temperature a typo? That seems very hot!

It’s not a typo! This is a classic roasting method. The initial blast of very high heat is the secret that creates that incredible, dark, and super-crispy, crackly crust on the outside of the roast. Just be sure your oven is very clean before you begin!

Q5: What internal temperature should I aim for?

For a perfect, rosy-pink medium-rare, you must pull your roast from the oven when the internal temperature registers $115^{\circ}F$. The temperature will then rise to a perfect $130-135^{\circ}F$ as it rests.