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.
This post may include affiliate links. For more information please see my disclosure agreement.
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!
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.
- 1 9- lb beef rib roast about 4 ribs, meat cut from bone, meat and bone tied together with kitchen twine
- 2½ tsp kosher salt
- 2 tbsp Dijon mustard
- 1 tbsp minced garlic
- ⅓ cup heavy cream
- ⅓ cup prepared horseradish
- ¼ cup cognac
- 1 can 14 oz low sodium beef broth
- 2 tsp whole pink peppercorns coarsely crushed, plus more for garnish
Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hr.
Heat oven to 450ºF and place rack in center. Sprinkle roast with 2 tsp salt. Combine mustard and garlic; evenly spread over top of roast and season with black pepper.
Roast 20 min, then reduce temperature to 325ºF. Roast until an instant read thermometer inserted in center by 2 inches (without touching bone) registers 125ºF to 130ºF for medium-rare (loosely tenting with foil if top browns too quickly), about 2½ hr. Transfer to a cutting board, tent with foil and let stand 15 min before carving (Internal temperature will rise 5 to 10 degrees.) Reserve pan and juices.
Meanwhile, for Creamed Horseradish, whisk cream until thickened but not yet holding soft peaks, 1 to 2 min. Gently fold in horseradish and remaining ½ tsp salt; season with black pepper. Transfer to a serving bowl; chill 30 min or up to 1 hr.
For pan sauce, pour pan juices into a fat separator; drain off fat. Add cognac and ½ cup broth to a roasting pan. Bring to a simmer over medium-high heat, scraping up any browned bits with a spoon. Simmer until liquid has almost evaporated, about 8 min. Add remaining broth, the pan juices and peppercorns; simmer 2 min more. Transfer to a gravy boat.
Cut twine from roast, remove bone and transfer meat to a cutting board; garnish with peppercorns, if desired. Serve sauce and Creamed Horseradish on the side.
Recipe & Food Styling by Tara Teaspoon
Originally published in LHJ 12/07
Photography Quentin Bacon
Prop Styling Pamela Duncan Silver