This Easy Prime Rib Recipe will be the centerpiece of your holiday table. Impress your guests with this stress free, sure fire recipe.
When I was growing up, if we went out to a nice restaurant, I would always order the prime rib. There was just something about dipping the tender meat in the au jus that just got me every time.
But as I got older I stopped ordering it as much. The places that I remembered loving it, didn’t live up to expectations anymore. So I decided it was time to take matters into my own hands.
Prime Rib Roast is a staple for many people over the holidays. But so many others are intimidated by it. Well I am here to show you how to cook prime rib, so you don’t have to feel stressed or nervous about it any more. Served with a baked potato casserole and you will have a show stopper of a meal.
How To Cook Prime Rib
- Let the roast come to room temperature before you start cooking. You can take out it out of the fridge about 2 hours before you want to start cooking. This will ensure that is cooks more evenly.
- Combine all the spices and generously season the prime rib.
- If you are baking -Place the meat, fat side up in a roasting pan. Place in oven, and bake for 5 minutes per pound. After the cooking time is up, turn off the oven. DO NOT OPEN THE DOOR. Let the meat sit in there for 2 hours for medium rare. Let sit longer for more done. Remove from oven and let rest for 10 minutes before slicing.
- If you are using Sous Vide – Place the rubbed meat into a bag and vacuum seal. Place in water, with the sous vide set to 130 degrees F for medium rare. Let cook for 6 hours, you can leave it in up to 10 hours. Remove from heat and sear all sides of the meat in a hot pan
- Next make the Au Jus by heating the pan drippings in a skillet. Whisk in flour to make a roux. Add beef stock and bring to a simmer. Cook for 10 minutes and serve.
Tips For Cooking Prime Rib
- Use a rub. This prime rib recipe calls for a compound butter with salt, rosemary and garlic. Then just rub it all over the meat. You can mix up the flavors however you want.
- Oven or Sous Vide. If you have a sous vide machine, this is the time to bring it out. And if you don’t have one, look at getting one! It is the sure fire way to cook chicken, steak, pork or anything to the absolute perfect temperature every single time. I could not live without mine.
- Make au jus. Regardless of how you cook a prime rib, you need to take the time to make au jus for serving. There is a reason it is always served along side prime rib, they just belong together.
- Work with your butcher to get the right cut. He can remove the bones for you if you don’t want to deal with them. Many people tie the rack or rib bones back onto the prime rib roast while cooking to give extra flavor.
I use the Joule by Breville Sous Vide, and I highly recommend it. It works very well, the temperature is accurate and it is reliable. I have used 2 others in the past few years that have not lasted.
So if you have ever wanted to serve a prime rib for the holidays or a dinner party, fear no more! This easy recipe will make you wonder why you haven’t tried it sooner!
What To Serve With Prime Rib
- Loaded Twice Baked Potato Casserole
- Roasted Brussels Sprouts
- Squash and Goat Cheese Salad
- Texas Roadhouse Dinner Rolls
More Show Stopping Dinner Recipes
- Red Wine Braised Short Ribs
- Sous Vide Lamb Chops
- Roasted Turkey
- Oven Baked Ham
- Linguine with Mussels
- Smoked Pork Butt
- 5-6 pound prime rib roast
- 1/4 cup butter, softened
- 3 sprigs rosemary, finely chopped
- 4 cloves garlic, minced
- 1 tbls salt
- 1/2 tsp black pepper
- 2 Tbls flour
- 2 cups beef stock
- Remove roast from the fridge 2 hours before you start cooking. You want it to come closer to room temperature to not shock and tighten up the meat when cooking.
- In a small bowl combine butter, rosemary, garlic, salt and pepper until well blended.
- Rub the butter evenly over the entire prime rib.
- To Sous Vide Cook: Place the rubbed meat into a bag and vacuum seal. Place in water, with the sous vide set to 130 degrees for medium rare. Let cook for 6 hours, you can leave it in up to 10 hours. Remove from heat and sear all sides of the meat in a hot pan.
- To Bake: Preheat oven to 500 degrees. Place the meat, fat side up in a roasting pan. Place in oven, and bake for 5 minutes per pound. After the cooking time is up, turn off the oven. DO NOT OPEN THE DOOR. Let the meat sit in there for 2 hours for medium rare. Let sit longer for more done. Remove from oven and let rest for 10 minutes before slicing.
- To make the Au Jus: Pour the juice from the pan (or bag if cooking via sous vide) into a skillet. Heat over medium heat. Whisk in flour to make a roux. Add beef stock and bring to a simmer. Cook for 10 minutes and serve.
Amount Per Serving Calories 1230Total Fat 97gSaturated Fat 41gTrans Fat 0gUnsaturated Fat 45gCholesterol 244mgSodium 367mgCarbohydrates 20gFiber 1gSugar 0gProtein 65g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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