A perfectly roasted prime rib is the undisputed centerpiece of a legendary holiday meal. This foolproof prime rib recipe delivers exactly what every home cook dreams of: a stunning, herb-crusted exterior, a uniformly juicy, pink interior from edge to edge, and all the confidence to pull it off stress-free. Designed for Christmas, Thanksgiving, or any special occasion, our method combines a simple dry brine, a reverse-sear technique, and a flavorful red wine au jus to elevate this standing rib roast to restaurant-quality heights. Backed by thousands of reviews and tested dozens of times, this is your blueprint for the ultimate holiday prime rib.
Total Time: 3 hours 15 min (15 min active) | Servings: 8-10 | Dietary: Gluten-Free, Low-Carb, Keto-Friendly
✨ Why This Prime Rib Recipe Works
- The Dry Brine is Non-Negotiable: Salting the roast 24 hours ahead seasons the meat deeply and helps crisp the fat cap perfectly, eliminating any guesswork on flavor.
- Reverse-Sear for Foolproof Results: Starting hot for a crust then roasting low ensures even doneness throughout—no dry, overcooked outer edges.
- Bone-In for Superior Flavor & Juiciness: The bones act as a natural heat conductor and insulator, basting the meat from within for unparalleled richness.
- Resting is Part of the Cooking: A full 30-minute rest allows juices to redistribute, guaranteeing a moist slice every time.
The Science of Success:
- Dry Brine Magic: Salting 24 hours ahead works its way deep into the meat. It not only seasons but also breaks down muscle proteins, helping the roast retain significantly more of its natural juices during cooking.
- Reverse-Sear Logic: Starting with a blast of high heat creates the coveted flavorful crust (the Maillard reaction). Then, the gentle, low-temperature finish allows heat to permeate the roast evenly from edge to center, eliminating the dreaded gray band of overcooked meat and giving you that perfect pink interior throughout.
Ingredients for the Perfect Prime Rib
For the best results, use a high-quality, well-marbled roast and fresh herbs.
For the Prime Rib Roast:
- 1 (5-7 pound) bone-in prime rib roast (3-4 ribs), frenched if desired
- ¼ cup kosher salt (for dry brine)
- 3 tablespoons freshly ground black pepper
- ¼ cup fresh rosemary, finely chopped
- ¼ cup fresh thyme leaves
- 6 garlic cloves, minced
- ¼ cup olive oil
A Note on “Prime Rib”: The name “prime rib” refers to the specific cut of beef (a rib roast). While splendid, the USDA “Prime” grade is not mandatory for great results. A well-marbled “Choice” grade rib roast is an excellent and often more accessible option that will yield a fantastic, juicy result with this method.
The Red Wine Au Jus:
- All pan drippings from the roast
- 2 cups high-quality beef stock
- 1 cup dry red wine (like Cabernet Sauvignon) or additional beef stock
- 1 shallot, minced
- 2 tablespoons unsalted butter
- Kosher salt and black pepper to taste
How to Cook Prime Rib: Step-by-Step
Instructions
1: Dry Brine (24-48 Hours Before)
Pat the prime rib roast completely dry with paper towels. Rub the kosher salt evenly over the entire surface. Place on a wire rack set over a baking sheet, uncovered, in the refrigerator for at least 24 and up to 48 hours. This is the secret to well-seasoned meat and perfect crackling.
2: Prep and Herb Crust (Day Of)
Remove roast from fridge 2-3 hours before cooking to come to room temperature. Preheat oven to 450°F (230°C). Mix pepper, rosemary, thyme, garlic, and olive oil into a thick paste. Slather the herb paste generously over the entire roast, including the sides and bottom.
3: The Reverse-Sear Roast
Place roast, bone-side down, on a rack in a roasting pan. Roast at 450°F for 20 minutes to develop a crust. Without opening the door, reduce oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired doneness (see chart below). This usually takes 12-15 minutes per pound.
4: Rest Imperatively
Transfer the roast to a carving board, tent loosely with foil, and let it rest for a minimum of 30 minutes. The internal temperature will rise 5-10°F during this time.
5: Make the Au Jus
While the meat rests, make the au jus. Place the roasting pan over medium heat. Add shallot and cook for 2 minutes. Pour in red wine to deglaze, scraping up all the browned bits. Simmer for 5 minutes. Add beef stock and simmer until reduced by about a third. Off heat, whisk in butter until glossy. Season with salt and pepper.
6: Carve and Serve
For bone-in, slice the ribs away from the roast first, then slice the ribeye into thick, beautiful portions. Serve immediately with au jus, horseradish cream, and your favorite sides.
Prime Rib Temperature Guide
Use a digital instant-read thermometer for accuracy. Measure in the thickest part, away from bone.
| Doneness | Internal Temp After Rest* | Target Cook Temp |
|---|---|---|
| Rare | 125°F (52°C) | 115-120°F (46-49°C) |
| Medium-Rare (Recommended) | 135°F (57°C) | 125-130°F (52-54°C) |
| Medium | 145°F (63°C) | 135-140°F (57-60°C) |
Crucial Temperature Tip: Remember, the roast continues to cook while it rests (this is called “carryover cooking”). For this reason, you must remove the roast from the oven when it is 5-10°F (3-6°C) BELOW your final desired temperature (as listed in the “Target Cook Temp” column of the chart below). The internal temperature will rise to its perfect final doneness during the 30-minute rest.
Expert Tips & Common Mistakes
✅ Pro Tips for Success
- Buying Guide: Look for a roast labeled “prime grade” for the best marbling. “Choice grade” is also excellent. Plan on 1 bone (about 2 lbs) for every 2 guests.
- Make-Ahead Master: Apply the dry brine and herb rub up to 48 hours in advance. The au jus can be made a day ahead and reheated.
- No Thermometer? Use the time-per-pound guide, but a thermometer is the only guarantee. Consider it an essential investment.
A Note on Roasting Methods: This recipe uses a classic reverse-sear (high-then-low heat). Other popular methods include the low & slow reverse-sear (roasting at 225°F first, then searing) for ultimate edge-to-edge evenness, and the “no-peek” method for simplicity. We find our chosen method provides the best balance of a robust crust, predictable timing, and foolproof results for a holiday centerpiece.
❌ Common Prime ribRecipe Mistakesto Avoid
- Skipping the Rest: Carving immediately will cause all the precious juices to spill out onto the board, leaving you with dry meat.
- Not Letting it Come to Room Temp: A cold roast straight from the fridge will cook unevenly.
- Overcrowding the Pan: Ensure your roasting pan is large enough. A crowded pan steams the meat instead of roasting it.
Prime Rib FAQs
Bone-in vs. Boneless Prime Rib: Which is better?
Bone-in is superior for flavor, juiciness, and presentation. The bones add insulation and richness. For boneless, reduce cooking time by about 10% and tie it firmly with butcher’s twine for even shape.
Can I make this prime rib ahead of time?
Absolutely. Follow the recipe through Step 2 (applying the herb crust). Wrap the roast tightly and refrigerate for up to 24 hours. Let it sit at room temp for 2-3 hours before roasting as directed.
What are the best sides for prime rib?
Classic pairings include creamy horseradish sauce, Yorkshire puddings, roasted garlic mashed potatoes, creamed spinach, or a simple arugula salad.
How do I reheat leftover prime rib without drying it out?
The best method is to reheat slices in a 250°F (120°C) oven with a bit of au jus or beef broth in the pan, covered with foil, until just warm (about 15-20 minutes).
Nutrition Information
Per 6 oz serving of trimmed, cooked meat (approximate).
- Calories: 450
- Protein: 25g
- Fat: 38g
- Saturated Fat: 15g
- Carbohydrates: 1g
- Fiber: 0g
Conclusion: Your Holiday Showstopper Awaits
With this detailed guide, you have everything you need to confidently prepare a magnificent prime rib that will be the talk of your holiday meal. Remember, the keys are the dry brine, the reverse-sear, and a patient rest.
We Want to See Your Masterpiece!
Did you try this Prime Rib? Your feedback makes our recipes better! Leave a 5-star rating below and tell us how your holiday dinner went in the comments. Snap a photo of your beautiful roast and tag @tastydinnerrecipes on Instagram—we love featuring our community’s kitchen wins!
Inspired to host more? Discover more unforgettable centerpieces in our collection of > Special Occasion Dinners < for your next celebration.
Looking for your next delicious dinner idea? Explore hundreds of tested & approved main dishes on TastyDinnerrecipes.com – where impressive meets achievable every night of the week!
