Here's how to make Prime Rib with simple steps. Beautiful and crowd-pleasing, this recipe has a flavorful rub and simple cooking method.
I call this The Big Easy!
Prime rib has become our family favorite for “The Big Holiday Meal.” To be honest, it’s easy, and everyone loves...I mean loves it.
What's not to like, juicy beef roast with a garlic rub and spicy horseradish sauce. Plus it's delicious alongside all the holiday dinner sides!
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Simple Prime Rib Recipe:
I say, simple. Prime rib seems intimidating, right? Nah! It takes less than 20 minutes of hands-on time, and really all you need to make it a success is a meat thermometer (don’t overcook that baby!).
In the recipe below I have the butcher cut the meat from the bones – but don’t throw them out! I tie them back on the roast to cook.
The juices and drippings from the bones and those bits of meat are some of the most important parts of the recipe. The seasonings are simple, just a garlicky, salty rub. You’ll like it!
You can make a special prime rib dinner for your family. It's just a few steps to success.
Cook the roast to rare or medium-rare. A cut of this size has carry-over cooking, which means the temperature rises 5 to 10 degrees after it comes out of the oven.
There will be plenty of well-done pieces (the caramelized ends) and you want the tender juicy center for the rest of us!
By the way: The recipe below might look long, but it’s still simple. I’ve told you every move to make, a little wordy yes, but there is no way you can fail!
How to make prime rib with creamy horseradish:
- Let the roast stand at room temperature for 1 hour. Cooking a roast that size right from the fridge changes the cooking time, and you're likely to burn the outside before the inside is the right temperature.
- Sprinkle the roast with salt. That's the most important seasoning so add it first.
- Combine the mustard and minced garlic to make a rub. Spread it over the entire roast and then season the roast with pepper. I used pink peppercorns that I crushed, just to make it pretty.
- Roast at 450ºF for the first 20 minutes and then reduce the temperature to 325ºF to finish it at a slower pace. This insures even cooking throughout.
- Make sure to reserve the pan juices to make an au jus sauce. Enjoy!
In place of the cognac, feel free to use more beef broth if you’d like. And to save time, have the butcher cut the bones from the roast and tie them back on.
📖 Full Recipe
Prime Rib Recipe
Ingredients
Roast
- 1 (9-pound) beef rib roast (4 ribs, meat cut from bone, meat and bone tied together with kitchen twine)
- 2 tablespoons kosher salt
- ¼ cup Dijon mustard
- 2 tablespoons minced garlic
- 1 tablespoon whole pink peppercorns (coarsely crushed, plus more for garnish)
- 2 medium carrots (peeled and cut into small pieces)
- 1 small onion (cut into large dice)
- 1 rib celery (cut into small pieces)
Creamed horseradish
- ⅓ cup heavy cream
- ⅓ cup prepared horseradish
Pan sauce
- ¼ cup cognac (or beef broth, optional)
- 2 cups beef broth
- 1 tablespoon cornstarch
Instructions
Prepare roast
- Rub roast all over with the kosher salt. Wrap and refrigerate roast overnight if desired. Let roast stand at room temperature for 2 to 3 hours right before roasting to come closer to room temperature.
- Heat oven to 450ºF (232ºC) and place rack in the lower third. Combine mustard and garlic; evenly spread over top and sides of roast and sprinkle with cracked pink peppercorns.
- Add carrots, onion, and celery to the bottom of a roasting pan, and place the rib roast on a rack in the pan. Roast 20 minutes, then reduce temperature to 325ºF (111ºC). Tent roast with foil loosely, or cover darkened parts with foil if needed. Roast until an instant read thermometer inserted in center by 2 inches (without touching bone) registers 115ºF* (46ºC), about 2 ½ hours.
- Transfer to a cutting board, tent with foil and let stand 15 to 20 minutes before carving. The internal temperature will rise 10 to 15ºF (5 to 8ºC). Set roasting pan with veggies and juices to the side.
Make creamed horseradish
- About 1 hour before serving, whisk cream until thickened to soft peaks, 1 to 2 minutes. Gently fold in horseradish and a pinch of kosher salt; season with black pepper. Chill 30 minutes or up to 1 hour before serving.
Make pan sauce and serve roast
- For pan sauce, place roasting pan over stove burner(s) on medium heat. Add cognac if using, and stir to deglaze the pan. Add the beef broth and bring to a simmer scraping up any browned bits with a spoon.
- Whisk cornstarch with a few tablespoons cold water and whisk into the simmering broth. After about a minute, when the sauce has thickened, strain through a fine sieve into a serving bowl. Discard strained veggies and solids.
- Cut twine from roast, remove bone, and transfer meat to a cutting board; garnish with extra pink peppercorns, if desired. Serve creamed horseradish and pan sauce on the side.
Notes
Nutrition Per Serving
Main Dish Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Recipe & Food Styling by Tara Teaspoon. Originally published in LHJ 12/07. Photography Quentin Bacon. Prop Styling Pamela Duncan Silver
Susan says
LOVE!! This recipe is the best and so EASY!! I made it this year for our Christmas dinner. It came out perfect and it couldn't have been any simpler to prep and make. Everyone raved about it!! This is our new holiday tradition. Delicious, Impressive and Easy!! What more could you ask for?!!
Tara says
Thanks Susan! I'm so glad you loved it! It's our family go-to as well! We'll be holiday meal twinsies!
Mary Bench says
This sauce is dreamy!
Marie says
I'm not going to lie, I was a little intimidated to try roasting such a big piece of meat, but with your step by step instructions, this really was a no fail attempt at prime rib! The meat was tender, juicy, and full of flavor! Plus, the horseradish sauce? I die! Everyone loved it and I came across as a pro, which makes it even better!
Tara says
I'm so happy you liked it! It's true, not terribly difficult once you do the steps! Yay!
Theresa says
Tara. Hello I love your recipes!
I'm about to take a leap and make a prime rib this year. I'm a virgin so I mistakenly bought a boneless prime rib. Does that change anything as far as the receipt? I Appreciate you! Theresa.
Tara T. says
Hi! That will be delicious. I haven’t timed mine with a boneless roast. But you’ll want to start it at a higher temperature than me. It won’t take as long to cook so a high start and then a slow roast will be great. You’ll also want a rack in your roasting pan.
Check out this other article for some tips, and then I still suggest using my peppercorn rub as it’s delicious. https://www.ourlifetastesgood.com/2018/12/boneless-prime-rib-roast.html?m=1
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