A perfect prime rib is a show-stopper — tender, juicy, deeply flavorful, and wrapped in a beautifully seasoned crust. 🥩🔥 Whether you’re making it for the holidays or just feeling fancy, here’s how to absolutely nail it.

🥩 Perfect Prime Rib Roast (Standing Rib Roast)

🕒 Prep Time: 20 min

⏱️ Cook Time: ~2–3 hours (depends on size)

🧊 Resting Time: 30–60 minutes

🍽️ Serves: 6–10 (depending on roast size)

🧂 Ingredients

1 bone-in prime rib roast (5–7 lbs for 6–8 people; figure ~1 lb per person)
2–3 tbsp kosher salt
1 tbsp black pepper, freshly cracked
1 tbsp garlic powder or 6–8 cloves fresh garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
2–3 tbsp olive oil or softened butter

Optional: Dijon mustard for a tangy rub base
Optional: Horseradish crust (mix horseradish + butter + herbs)

🧑‍🍳 Instructions

1. Prep the roast (1 day ahead for best results)

Pat the roast completely dry with paper towels.
Generously rub with salt, pepper, garlic, herbs, and olive oil/butter.
Place uncovered in the fridge overnight (this helps dry the exterior for better crust).

If short on time, let it sit at room temp for at least 1 hour before roasting.

2. Preheat oven

Let the roast come to room temp (sit out for 1–2 hours).
Preheat oven to 450°F (232°C).

3. Roast high & then low

Place roast bone-side down (or fat-side up if boneless) in a roasting pan with a rack.
Roast at 450°F for 20 minutes to create a crust.
Reduce oven to 325°F (163°C) and continue roasting until internal temperature reaches:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 135–140°F
- (Don’t go higher — it’ll dry out.)

Use a meat thermometer — this is key.
A 6–7 lb roast will take roughly 2–2.5 hours total, but check early!

4. Rest

Remove roast from oven, tent loosely with foil, and let rest for 30–60 minutes.
This allows juices to redistribute. The internal temp will rise ~5–10°F as it rests.

5. Slice & serve

Slice between the bones for bone-in, or across the grain for boneless.
Serve with au jus, horseradish cream, or a red wine reduction.

🍷 Serving Suggestions

Sides:
- Garlic mashed potatoes
- Creamed spinach
- Roasted Brussels sprouts
- Yorkshire pudding
- Buttery dinner rolls
Sauces:
- Horseradish cream sauce (sour cream + horseradish + lemon + salt)
- Red wine pan sauce or classic beef au jus

🔁 Tips for Prime Rib Perfection

Use a thermometer! Seriously. This is the difference between perfect and overdone.
Don’t skip the rest time. It’s non-negotiable for juiciness.
Reverse-sear method: Want ultra control? Cook low & slow at 225°F until 10°F under desired temp, then sear at 500°F for 10–15 minutes at the end.

Would you like a printable version, garlic-crusted prime rib, or sous vide method?