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The Perfect Prime Rib

This Best Prime Rib Recipe is a meltingly tender show stopper with a pepper, garlic-herb studded crust dripping with so much flavor you will be obsessed.  This no-fail recipe works with any size standing rib roast (see notes), and is guaranteed to be the juiciest you ever tasted thanks to dry brining (resting with salt), pads of butter, and cooking lower and slower. This easy recipe can be prepped ahead of time for stress free entertaining that will have your guests swooning!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Dry Brining 1 day
Total Time 1 day 2 hours 20 minutes
Servings 10 -14 servings
Author [email protected]

Ingredients

Prime Rib

  • 1 10 pound roast-ready prime rib roast (ribs cut off and tied to roast)***
  • 2 tablespoons Morton's kosher salt (3 1/2 Tablespoons for Diamond brand)
  • 4 tablespoons unsalted butter, chopped into 9 pieces

Garlic Herb Pepper Spice Rub

  • 1/4 cup multicolor whole peppercorns (peppercorn blend)
  • 1/4 cup olive oil
  • 1 1/2 teaspoons minced rosemary leaves (measure after mincing)
  • 1 teaspoon minced thyme leaves (measure after mincing)
  • 1/4 cup finely chopped garlic (DO NOT use a garlic press)
  • 1 tsp EACH onion powder, paprika
  • 1/2 tsp EACH ground coriander, ground mustard

ROASTING BED

  • 1 yellow onion unpeeled, quartered
  • 1 head garlic, unpeeled, sliced through the equator
  • 5 sprigs fresh thyme
  • 3 sprigs fresh rosemary

For Serving (Optional)

Instructions

  • Dry Brine Prime Rib: Pat the meat dry with paper towels. Sprinkle evenly with kosher salt on all sides. Pat the salt into the meat. Tent with foil and refrigerate for as long as you have time for, up to 48 hours. Even a few hours is better than nothing! If you don’t have time, salt the meat, then let it dry brine as it comes to room temperature (next step).
  • Bring to Room Temperature: For a 10-pound prime rib roast, let it sit at room temperature for 4-5 hours. For a smaller prime rib, let it sit at room temperature for 3 hours. Meanwhile, preheat the oven to 500˚F with rack in the lower third of the oven, so the prime rib will be in the center.
  • Create Roasting Bed: Place the quartered onion, halved garlic, rosemary and thyme in the bottom of a roasting pan (preferably nonstick for easy cleanup (like this one).
  • Make Garlic Herb Pepper Spice Rub: Add the peppercorns to a plastic bag, then use a rolling pin to crush them completely. Transfer to a medium bowl and add the rest of the Spice Rub ingredients. Stir to evenly combine.
  • Season Prime Rib: When ready to roast, lightly pat the room temperature prime rib with paper towels. Rub all over with the Spice Rub.
  • Add Thermometer: Transfer the prime rib to the roasting bed in the roasting pan, bone-side-down, fat side up. Insert a digital probe meat thermometer (A MUST) into the center thickest portion of the meat. This thermometer is my favorite (seen in the video) and only $25 on Amazon.
  • Oven Sear: Bake, uncovered, at 500˚F for 20 minutes.
  • Add Butter: After searing, remove the prime rib from the oven. Reduce oven temperature to 250˚ F. Dot the roast with cubed butter down the center.
  • Slow Roast: Return prime rib to the oven to roast, uncovered, at 250˚ F, until the thermometer reaches 122° F (this will be medium-rare and will rise to 129°F after carryover). See Temperature Chart in Notes. This should take approximately 15 minutes per pound, but DO NOT rely on this approximation – you MUST USE a digital probe thermometer or you will RUIN your roast!
  • Baste and Rest: Remove the medium-rare prime rib from the oven. Thoroughly baste the roast with the juices from the bottom of the pan. Transfer prime rib to a cutting board. Cover loosely with foil and rest for 20 minutes, or until the internal temperature rises to desired doneness (129°F for medium rare).
  • Carve: Cut the string, unwrap the roast and remove the bones. Place the prime rib flat on a cutting board. Using a sharp carving knife, carve the meat into slices of desired thickness, typically about 1/2-inch thick.
  • Serve: I recommend serving with this 5 Minute Horseradish Sauce <<<Click for recipe, or see post for other options such as au jus and red wine sauce.

Video

Notes

  • Scale Up or Down: This recipe can be scaled down to any size roast by using the sliding scale that pops up when you hover over the servings in the recipe card. (Note, this will not change the amount of Diamond Kosher Salt in parentheticals, so calculate or stick with Morton's brand). 
  • ***Purchasing prime rib: Purchase from a butcher shop or the butcher counter at your grocery store. A full rack of prime beef is 7 ribs and can be cut to size depending on how many pounds you would like to purchase. Ask the butcher to remove the ribs and tie them to the roast. He will know exactly what you mean. This way, the prime rib still "cooks" with the bones, but can be removed in seconds for effortless carving.  
  • Grade of Meat: Choose a high-grade piece of beef. USDA Prime is the top grade and is known for its superior marbling, tenderness, and flavor. USDA Choice is also a good option, offering quality but with slightly less marbling than Prime. Pro Tip: Many grocery stores only carry choice cuts, so you may need to order a prime cut from your butcher. This is what I did and it came in 2 days later.
  • Digital probe thermometer MUST:  You need a probe meat thermometer that stays in the meat while it cooks, otherwise, you are opening and closing the door to check the temperature which disrupts even cooking. Also, it's difficult cook the prime rib perfectly.  I recommend this digital probe thermometer as seen in the photos and video. Only $25 on Amazon.
  • Multi-color peppercorns: Each type of peppercorn contributes a unique flavor profile and aroma to the blend creating a more complex and nuanced flavor than all black. You should be able to find with the spices at your grocery store, or on AMAZON HERE.  

Temperature Chart

  • Pull Temperature: This is the internal temperature of the meat when you should remove it from the oven to reach your desired Target Temperature. It is lower then the Target Temperature because it factors in carryover/the increase in meat temperature after resting.
  • Target Temperature After Resting: This is the internal temperature the meat will reach after resting. Never cook to Target Temperature in the oven or the meat will over cook after resting.
Doneness Pull Temperature Target Temp
After Resting
Rare 118°F / 48°C 124°F/51°C
Medium rare (recommended) 122°F / 50°C 129°F /54°C
Medium (NOT recommended) 127°F / 53°C 135°F / 57°C
Medium well done (NOT recommended) 131°F / 55°C 138°F / 59°C
Well done (NOT recommended) CRIMINAL! N/A
 
  • Prep ahead: The prime rib can be dried and salted up to 48 hours ahead of time and stored in the refrigerator. The pepper spice rub can be whisked together and refrigerated up to 24 hours ahead of time. 
  • Storage: Cool to room temperature before wrapping tightly in plastic wrap, aluminum foil, or placing in an airtight container. Refrigerate for 3 to 4 days.  For longer storage, freeze the prime rib for up to 3 months. Double wrap the roast tightly in plastic wrap, followed by foil to prevent freezer burn. When ready to use, thaw in the refrigerator a day before, then reheat per any of the below methods.