There’s something about a perfectly roasted prime rib that makes everyone stop mid-conversation — that crisp garlic herb crust, that juicy pink center, that smell that fills the kitchen. The best part? You can pull it off without stress or special gear. This no-fail recipe gives you steakhouse-quality results right in your home oven, every single time.
And, don't think I forgot about simple instructions for a rich au jus and creamy horseradish sauce!
Tested and perfected in my own kitchen for real-life cooks, let's get started!
Jump to:
- Pull Up A Chair and Let's Chat!
- Key Ingredients
- Variations and Substitutions
- Bone-In Versus Boneless Prime Rib
- Show Me The Beef: How Much Do You Need?
- Tips and Tricks
- Cooking Temperatures
- Roasted Prime Rib Recipe
- Serving Ideas
- Storage Instructions
- Leftover Ideas:
- Frequently Asked Questions
- Other Recipes You'll Love
Pull Up A Chair and Let's Chat!
Roasted prime rib is one of the world's true delights and a absolute favorite for me. If given the choice in a steak situation, I'll go with prime rib every time. It's tender and wonderful, there is usually a sauce (or two!), and that amazing crust. That flavorful crust is the stuff of my dreams.
And, don't let a cut like prime rib intimidate you. It's arguably one of the easiest beef recipes out there.
A roasted prime rib is a show stopper no matter when or how you serve it. We love it during the holidays, but it's a welcome treat anytime of year!
Key Ingredients
Prime Rib - The star of the show. Shop for a good quality cut. This is one recipe where you do not want to go bargain hunting. I would highly suggest purchasing prime rather than choice.
Compound Butter - A mixture of butter, dijon mustard, garlic, fresh herbs, and salt and pepper to coat the rib roast and create that incredible crust.
Horseradish Sauce - A tangy, creamy sauce made from sour cream, horseradish, vinegar, cream, and chives. I could drink this stuff it's so good.
Au Jus - A thinner serving sauce made from the drippings of the prime rib, beef broth or stock, and a touch of red wine and Worcestershire sauce.
Variations and Substitutions
Compound Butter - Have fun with this. You can keep it simple and mix in all-purpose seasoning, play with the herbs, or even
Herbs - You can use dried herbs instead of fresh. If you use dried rosemary or dried thyme, cut back on the amount. Dried herbs are stronger than fresh herbs.
Sauces - You do not have to make the sauces. Or, just make the one you prefer. I love both, so I always serve both.
Bone-In Versus Boneless Prime Rib
Which should you buy? This is totally personal preference. This roasted prime rib recipe will work for both! Bone-in typically have a bit more flavor, but either version is absolutely delicious in my book.
If you buy a bone-in, ask the butcher to remove the bone and secure it to the roast. This will allow you to cook the bones with the meat. The bones make a nice perch for the meat, but then you don't have to worry about wrestling with the after cooking. That can be quite a pain.
If using a boneless roast, you will want to set it on a rack inside the roasting pan to cook.
Show Me The Beef: How Much Do You Need?
The general rule of thumb is 1 pound of prime rib per person. That is a lot of protein, but we are carnivores around here. Just remember you'll also be adding in side dishes.
Here’s a general guideline:
- 6 people: you'll need 4 ½ pounds
- 8 people: you'll need 6 pounds
- 12 people: you'll need 9 pounds
Top Tip: Make sure you buy plenty, because leftovers are amazing.
Tips and Tricks
Let the rib roast sit out at room temperature for at least 1 hour. This will ensure even cooking.
If you are using a bone-in roast, place it in the roasting pan with the bones down. If using a boneless roast, place it on the rack inside the pan.
Use a good quality meat thermometer. Prime rib is an expensive cut of meat. You want to cook it to a proper temperature and and a good thermometer will take the guess work out of the equation.
Allow for carry-over cooking. The roasted prime rib will continue to cook an additional 10-15 degrees more after you remove it from the oven. Determine your desired doneness and pull the roast at least 10 degrees before it hits that mark.
Arrange the racks in your oven so that the prime rib will sit in the center.
After pulling the roast from the oven, LET IT REST. At least 30 minutes. This will allow all of the wonderful juices to reabsorb into the meat. You've spent a lot of money and you want the best result you can get. Let the meat rest.
Cut the roasted prime rib across the grain to ensure maximum tenderness.
If you prefer, strain the final au jus with a fine mesh sieve for a more refined look. Keep it warm on the stovetop until you're ready to serve.
Cooking Temperatures
Use a meat thermometer to check the temperature of the meat:
- Rare: 120° F
- Medium Rare: 130° F
- Medium: 140° F
- Medium Well:150° F - I don't recommend cooking a prime rib past medium.
- Don't cook a prime rib to well done. Please.
In general, you'll need 10-15 minutes of roasting time (not including the 15 minutes at 500°) per pound. Just keep an eye on your meat thermometer to make this part easy.
Roasted Prime Rib Recipe
Equipment
Ingredients
Horseradish Sauce
- ½ cup sour cream
- 2-3 tablespoon prepared horseradish
- 1 tablespoon white wine vinegar
- 2 tablespoon heavy cream
- 2 tablespoon fresh chives
- kosher salt and fresh ground pepper, to taste
Prime Rib
- 6 lbs prime rib roast
- 4 tablespoon butter, softened
- 5-6 cloves garlic, minced
- 2 tablespoon dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoon fresh ground pepper
- 1-2 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
Au Jus
- 3 cups beef broth
- ⅓ cup dry red wine you can add a little more if you like a more pronounced wine flavor
- 2-4 tablespoon pan drippings
- 1 tablespoon Worcestershire sauce
- kosher salt and fresh ground pepper, to taste
Instructions
The Horseradish Cream Sauce
- Mix the sour cream, horseradish, white wine vinegar, heavy cream, and fresh chives together in a bowl. Add kosher salt and fresh ground pepper to taste. Store in the fridge until ready to serve.
The Prime Rib
- Take the beef out of the fridge and let it rest at room temperature on the counter top for at least an hour.
- Mix the softened butter together with the dijon, salt, pepper, rosemary, and thyme.
- Spread the butter mixture all over the roast. Top, bottom, sides - all over.
- Roast the prime rib in a preheated 500° oven for 15 minutes. After the 15 minutes, lower the temperature to 325°.
- Cook until you reach your desired doneness. There will be between 10-15 degrees of carry-over cooking after the roast comes out of the oven. Pull your rib roast when there is 10-15 degrees more to go and tent it lightly with aluminum foil.
The Au Jus
- After removing the roast to rest, simmer beef broth and dry red wine along with the pan drippings until this mixture has reduced by half. Finish with the Worcestershire sauce. Add kosher salt and fresh ground pepper if desired.
Finishing and Serving
- After the roast has rested for at least 30 minutes, slice against the grain. Serve with the horseradish sauce and au jus. Enjoy!
Notes
Nutrition
Serving Ideas
Roasted prime rib may be the star of your table, but the serving options are endless. I'll include my top salad choices and perfect side dish options for your table!
For salads:
- Wedge Salad - A classic with creamy blue-cheese dressing that pairs beautifully with roasted prime rib.
- Simple Green Salad - Light and simple with a lovely vinaigrette.
- Buttermilk Ranch Dressing - If you love ranch with your salad, you should try this one.
For side dishes:
- Crispy Roasted Potatoes - Roasted in duck fat for the ultimate in crispy potatoes.
- Roasted Green Beans - Quick, easy, and absolutely delicious alongside roasted prime rib.
- Oven-Roasted Asparagus - Simple and flavorful. A perfect side for beef!
- Creamy Garlic Mashed Potatoes - Decadent potatoes cooked in heavy cream and perfectly rices for an incredible holiday side.
- Mashed Cauliflower - For a lighter take on a classic mashed potato situation.
Storage Instructions
In the fridge: Store leftover roasted prime rib in an airtight container in the fridge for up to 3 days.
In the freezer: Store leftovers, wrapped in plastic wrap followed by a layer of aluminum foil, in the freezer for up to 3 months.
Reheating: Melt a small amount of butter in a skillet on low/medium-low and slowly warm up the prime rib. Don't you dare put it in the microwave. That would be tragic.
Leftover Ideas:
If you have some leftover beef, but need a couple ideas, I've got you!
Prime Rib Soup - It's rich and creamy and is our go-to recipe for our leftovers. It's incredible!
Steak Sandwiches - You already have the beef and the horseradish sauce. Turn it into this sandwich recipe and watch the people crowd the kitchen!
Frequently Asked Questions
What temperature should I cook my prime rib to?
This is a personal preference situation. In my household, we like rare to barely medium-rare, so I aim for about 125°F final temp. Just remember, pull the rib roast 10-15 degrees before your preferred final temperature.
Is this recipe gluten-free? dairy-free?
Yes! Prime rib is absolutely gluten-free. No worries there. To make this dairy free, just substitute butter with your favorite dairy-free version. You can also make a paste with the garlic, mustard, herbs, and avocado oil.
Thank you!
I am so incredibly happy that you are here! I hope you try my roasted prime rib recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Recipes You'll Love
Prime Rib Soup - Should you have any leftover prime rib, you have to make this soup. It's rich and creamy and I make extra prime rib just for this very reason!
French Dip Sliders - If you love a good meaty sandwich with an incredible dipping sauce, this is for you. And, it comes together quickly because it's a super simple Instant Pot recipe!
Slow Cooker Beef Ragu - A fantastic approach to a meaty pasta sauce that just need a little cooked pasta! It's so simple and the entire family will love it!
Joey Lopez says
This was incredible! Will be doing it again for Christmas.
Rufus says
Thank you so very much! I'm so happy you loved it!
Jo Riddel says
Absolute perfection!
Kelley Sampson says
I had a “go to” recipe for prime rib I used for years. But it tied up my oven all day and made it hard to get everything done. I tried this one for the time this year and will ne er go back! The flavor was superior to any recipe for the seasoning I’ve used, the meat was perfection and it was easy to get my sides done while the meat rested. The au jus was so yummy! I’m sharing this with 2 friends who always say they’re afraid to spend the money in fear of ruining their roast. This recipe is hands down the BEST!
Rufus says
Thank you so very much, Kelley! This has made my day! So very glad you guys loved it!