Best Prime Rib (Garlic Herb Crust)
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Updated Dec 19, 2024
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Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.
The Best Prime Rib I’ve Ever Made
Prime rib (also known as standing rib roast) is up there next to turkey, honey baked ham, filet mignon and beef tenderloin in terms of intimidating recipes. It’s a big, pricey chunk of meat and often the centerpiece of a Christmas dinner. That means you don’t want to accidentally over cook it or mess it up, especially if you have guests over. But I’ve got some good news for you! I’ve been making this prime rib recipe for years and it delivers perfect results every time. Here’s why I love it, and you will too!
- Yes, it’s pricey, but it’s worth it. Sure, you can save money with more affordable cuts of meat. But if you’ve enjoyed a perfectly roasted prime rib, you also know that it’s worth every penny for that beautiful, tender, show-stopping piece of meat.
- The ingredient list is simple. A cut of meat this good doesn’t need much. Heck, simple salt and pepper works just fine. But today, we’ll make a simple garlic herb butter for the ultimate flavorful crust.
- It’s really easy to cook. While you may find different cooking methods online, like a reverse sear, this easy, no-fail prime rib is the one I come back to year after year. And I promise you’ll get raving accolades all around. Just read all of the positive reviews below!
Prime Rib Ingredients
- Prime Rib: Grab a bone-in prime rib from your butcher. For details on picking the best one, keep reading below.
- Butter: This helps the seasoning stick to the meat and crisps up the outside. You could also use ghee if you’re dairy-sensitive.
- Herbs: Fresh rosemary and thyme pair beautifully with the garlic.
- Salt & Pepper: You need a good amount of salt! And make sure to use kosher salt and not table salt. Kosher salt has a coarser grain and helps to add texture to the outside crust. And freshly cracked black pepper finishes it off.
Find the printable recipe with measurements below.
What Size Prime Rib to Buy?
The general rule of thumb is 1 pound of prime rib per person. But in my experience, that’s a lot of meat! I think ¾ pound per person is a better estimate, or even ½ pound if you’re serving it up with a lot of sides. Here’s a general guideline:
- For 6 people: get a 4 ½ pound prime rib
- For 8 people: get a 6 pound prime rib
- For 12 people: get a 9 pound prime rib
Bone-in Versus Boneless Prime Rib
You have the option of purchasing either a bone-in or boneless prime rib. Both work just fine in this recipe, though I personally prefer bone-in. The bones act as a natural rack, keeping the meat elevated when cooking, and they insulate the meat, keeping it extra juicy.
Pro Tip: Ask your butcher to cut the bones off, but then tie them back on! This gives you all the benefits of the bones with none of the work of having to slice them off. You just have to cut the string and remove the bones before serving. Super easy!
Prime Versus Choice Cut – Which is Better?
Don’t confuse the name prime rib with the grade of meat. Prime rib can come in prime or choice cuts. Prime cuts are the most expensive and have beautiful fat marbling (which translates to lots of delicious flavor!). Choice cuts have slightly less marbling, and are slightly cheaper.
Pro Tip: Most grocery stores only carry choice cuts, and often only on the weekends. If you want a prime cut it’s best to plan ahead, as you may have to order it from your butcher.
Equipment You’ll Need
All you need are three basic items for the perfect prime rib – an oven-safe pan or roasting tray, a thermometer, and a sharp knife.
- Pan or Roasting Tray: I prefer a sturdy, oven-safe, cast-iron pan for this recipe (assuming my roast fits in the pan). Because then it’s really easy to make the au jus with the leftover juices in the pan on the stove. If you’re cooking a large roast though, you’ll likely need a larger roasting pan.
- Thermometer: The most important thing to make the BEST prime rib is a thermometer. Nailing the right temperature is key! You can use a probe thermometer (that you’ll leave in the meat), an instant read thermometer, or a basic meat thermometer.
- Knife: A good sharp knife is essential to those beautiful cuts. You could use either a carving knife or chef’s knife.
How to Cook Prime Rib
Remove the prime rib from the fridge. Let it come to room temperature for 2 to 3 hours before cooking.
Room temperature meat is key! To ensure the prime rib is cooked evenly it must be at room temperature before going into the oven. Otherwise, you’ll end up with well-done meat on the ends and raw meat in the middle, which is definitely not ideal. So remember to remove it from the fridge 2 to 3 hours before cooking.
Make the garlic herb butter. Preheat your oven to 450°F (230°C), then mix together the butter, herbs, salt, and pepper in a small bowl.
Pat and coat. After the prime rib has come to room temperature, pat it down with a few paper towels to remove any moisture. Then slather it all over with the garlic herb butter mix.
It’s time to roast it. Place the prime bones side down in an oven-safe pan or roasting pan. Place onion slices around the meat if you plan to make the red wine au jus (if not, you can omit them). Then roast the prime rib for 20 minutes at the high temperature, to sear the outside and create a crust. After you’ve seared the outside, reduce the temperature to 325°F (160°C), and continue cooking until the internal temperature reaches your desired level of doneness (see chart below).
Let it rest. Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm.
Slice it up. Remove the strings that are keeping the bones attached or slice the bones off the meat. Then, carve the prime rib into thick ½-inch slices and serve with the red wine au jus.
How Long to Cook Prime Rib
I’m cooking a 6 pound prime rib for this recipe, which will take about an hour and a half. Estimate 13 to 15 minutes per pound for medium-rare. If your prime rib is larger or smaller you’ll need to adjust the cook time. Here are a few estimates, but remember to always go by internal temperature, not time. Especially as all ovens cook slightly differently.
- 2 ribs (4 to 5 pounds) – 60 to 70 minutes
- 3 ribs (7 to 8½ pounds) – 1½ to 1¾ hours
- 4 ribs (9 to 10½ pounds) – 1¾ to 2¼ hours
Standing Rib Roast Internal Temperature
It’s important to remember that there will be residual heat and carryover cooking, once you remove the prime rib from the oven. That means the internal temperature will continue to rise 7 to 10 degrees. So don’t overcook it! And always (always) let it rest, for 20 to 30 minutes.
- Rare – remove at 110°F. Rested temp will be 117 to 120°F. Center is bright red, pinkish toward the outer edges.
- Medium Rare – remove at 120°F. Rested temp will be 127 to 130°F. Center is very pink, slightly brown toward the outer edges.
- Medium – remove at 130°F. Rested temp will be 137 to 140°F. Center is light pink, outer portion is brown.
- Medium well – remove at 140°F. Rested temp will be 147 to 150°F. No pink.
- Well – remove at 150°F. Rested temp will be 157 to 165°F.
Storage Tips
If you have leftovers after your dinner or party, not to worry, you can save them! You definitely don’t want this expensive cut of meat going to waste. You can turn leftovers into prime rib tacos (they’re amazingly good) or enjoy slices reheated with the sides mentioned below. Here’s how to store the meat:
- In the fridge: If you have just a few slices and plan to eat it later that week, you can store leftovers in a sealed storage container in the fridge for 4 to 5 days.
- In the freezer: If you have more leftovers than you can handle, freeze them! Let the meat cool completely. Then slice it up, place it in freezer safe bags, and squeeze all the air out. It’ll last for up to 3 months in the freezer.
- To reheat: If the meat is frozen, thaw it in the fridge the day before you’d like to eat it. Then, just microwave it for a minute or two, until it’s warmed through.
What to Serve with Prime Rib
I always love a good potato and veggie side dish. Some of my favorite sides to serve with prime rib include:
- Garlic Herb Roasted Potatoes – Continue the garlic herb theme with these roasted potatoes (pictured above).
- Green Beans with Shallots – These crisp green beans are light and fresh (pictured above).
- Mashed Potatoes – Who can resist creamy mashed potatoes?
- Roasted Brussels Sprouts – You’ll love the crispy outsides on these sprouts.
- Thanksgiving Peas – While I love to serve these peas with pancetta and pear at Thanksgiving, you can enjoy them for Christmas dinner as well (or any time of year!)
And while I’m serving this prime rib with a red wine au jus, you could also serve it up with a homemade horseradish sauce. Either one is divine!
Your friends and family are going to be head over heels for this prime rib. If you make it this holiday season or serve it up for Christmas dinner, I’d love to hear what you and your loved ones think in a comment below!
Best No-Fail Prime Rib (Garlic Herb Crust)
Description
Video
Equipment
- 12" Cast Iron Pan I use this pan all the time in the kitchen.
- Instant Read Thermometer A necessary tool when cooking large roasts.
Ingredients
Prime Rib
- 6 pounds prime rib, bone-in (with bones cut off and tied back on)
- ½ cup butter, softened
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon black pepper
- 1 onion, quartered (if making the red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup drippings from prime rib pan, make sure to separate the fat from the drippings
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken
Instructions
Prime Rib
- Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450°F (230°C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450°F (230°C). It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C), which takes about an hour and a half, for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick ½-inch thick slices.
Red Wine Au Jus
- After you've removed the fat from the pan, add up to ¼ cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Lisa’s Tips
- If you can, get your butcher to cut the bones off the prime rib, and tie them back on for you. It’s much easier to simply snip the string and remove them at the end!
- Keep an eye on the internal temperature even while the prime rib is resting. If you rest it too long, the temperature may increase a bit too much.
- For the red wine au jus, I recommend a fat separator, to ensure your sauce isn’t too greasy.
Nutrition
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Recipe originally posted December 2020, but updated to include new information for your benefit!
I cannot recommend this prime rib recipe enough! It truly lives up to its title as “the best.” The instructions were clear, easy to follow, and ensured perfect results. The garlic-herb butter added so much flavor, creating a beautifully seasoned crust while keeping the meat tender and juicy. The reverse sear method worked like magic, delivering a prime rib with a perfect medium-rare center.
This recipe not only impressed my family but also gave me the confidence to tackle a traditionally intimidating dish. If you’re looking to wow your guests with a show-stopping main course, this is the recipe to try. Absolutely delicious and foolproof!
Hi Romeu – Congrats on a perfectly cooked prime rib! Now you have the confidence to tackle any big dish like this :)
Hi I’m only cooking 2.5 lbs of standing Rib. How long should I cook it for?
This recipe has become my signature dish..always had great reviews!! The only difference that I do is double the ingredients for the crust
Hi Lisa – That’s great to hear you’ve been enjoying this prime rib recipe!
I used both of Lisa’s tenderloin and prime rib recipes over the holidays. I cooked the tenderloin for Christmas dinner and prime rib for New Years. They were both a big hit with our family and friends. Beautiful presentation and even better flavour. Delicious.
I will certainly be using these recipes for future dinner parties.
Hi Paul – You’re on a roll this holiday season! Happy to hear both the prime rib and tenderloin were a big hit with your family. I can’t wait to see it again on your dinner table next year.
This was such a hit at Christmas this year! It came out pretty much perfect and not one complaint. I served honey glazed carrots and roasted butternut squash along the side.
Hi Ashley – Thrilled to hear this prime rib was such a hit for Christmas!
I prepared the prime rib for Christmas. Every year I search for the perfect prime rib recipe and as of Christmas 2024 had collected 8 different recipes. Some were OK, some were worth repeating with modifications. All were disappointing. It probably goes without saying that I am extremely picky about prime rib! This year I prepared Lisa’s recipe exactly as written on the downshiftology website. I FINALLY FOUND THE PERFECT RECIPE! Many thanks, Lisa. The search is over.
Hi Eleanor – I’m so happy to hear you found the perfect prime rib recipe for Christmas!
I’m always looking forward to getting your weekly newsletter and have been forwarding to my friends and family- some of them are also subscribing
My son made your prime rib recipe over the Christmas and it was very delicious. Everyone was asking him for the recipe and he directed them to you – Downshiftology! He told me – very simple to follow and make. He let the rub on the rib sit for about an hour to two hrs before putting it in the oven. I also truly enjoyed the tender leftovers 👍👍
Keep up the great work!
Hi Nasreen – Amazing! I’m so glad your son was able to create the perfect prime rib with this recipe. Also, thanks for spreading the word about Downshiftology!
This was the second time I had made a prime rib in my life. I was hesitant to do so for fear of ruining a nice piece of expensive meat. I came across your recipe and figured it was a simple and straightforward instructions, so why not give it a try again. Nailed it!! Definitely will be making it again in the future. By the way, I used a boneless prime rib this time.
Hi Sandy – I’m so glad your prime rib was a success!
This recipe is absolutely perfect! We have made it for the last three Christmases and every time it turns out utterly delicious. Even the au jus!!! It is my go-to recipe!
Thanks so much for coming back to make it year after year, Brianne! Happy Holidays!
This was the best prime ribs recipe ever! I was kinda nervous before cutting it, but it turned out superb. It was so juicy and tender to the last bites. Everyone loves it. I loved the smell of butter, garlic and herbs. The wine au jus made it even more special. My kids already asked me to make it for New Year’s Eve.
Thank you so much Lisa.
You’re more than welcome, Loni! I’m happy you and your family enjoyed it.
This was the first time I cooked a bone in prime rib roast, and it came out perfect! I was hosting my mother-in-law, so a lot of pressure, but I followed the recipe and it was perfectly cooked to medium rare. I literally teared up when I cut into it and saw the juicy pink center. Thank you so much for putting in the
work of recipe testing. I rounded the dinner out with twice baked potatoes and asparagus. Dinner was a hit and my mother-in-law loved it.
Congrats on your perfectly cooked prime rib, Sandra!! I’m sure you more than impressed your mother-in-law. Yay!
This was my second year using this recipe and both times it was perfect. Prime rib can be intimidating but using Lisa’s recipe makes it easy. I didn’t make red wine au jus, we used the horseradish sauce.
Hi Malissa – Thrilled to hear this prime rib has made it back to your dinner table again! And you can’t go wrong with the horseradish sauce.
This is the best fail proof recipe for roast beef…in fact follow any of Lisa Bryan<s recipes on DOWNSHIFTOLOGY and they will always be great….never disappointed and always looking forward to more. Lots of flavour and always perfect as Lisa shows you all the best solutions and ideas out there and they are all healthy and healing.
Thanks so much for your positive review, Brownyn! I’m thrilled you loved this prime rib recipe.
It seems I’m searching every Christmas for a new Prime Rib Roast recipe. Always feeling like a little something is missing. This recipe is delicious and easy. It will be my go-to Rib Roast recipe for years to come.
Wonderful! So happy to hear that this will be your go-to recipe from now on. Yay!
My mom and I have incorporated this dish into our yearly holiday menu for the past few years. Prepping this dish is so easy and this recipe is nearly full proof. We always get a perfect result and many compliments from our family. This delicious dish is a must try during the holidays.
So thrilled to hear your whole family loves this prime rib. It’s a holiday classic for sure!
I was really nervous about making a prime rib roast for Christmas dinner as I had never done it before. This recipe was so easy to follow and the resulting roast was absolutely delicious.
This is the only way I will cook a roast from now on!
Hi Donna – Happy to hear your first time making prime rib was a success with this recipe!
This year was my first year investing in a prime rib roast, it’s a splurge so I was nervous about it coming out just right. I followed Lisa’s recipe exactly, and it was amazeballs! Everything from having the butcher take off the bones and tying them back on, to the internal temp to have the perfect medium rare, the whole thing was perfect. The smell of the herbs etc roasting had us all salivating. I also made both the aus ju and the horseradish sauce, both were delish. I will never be afraid to make a standing prime rib roast again!
Hi Karen – Amazing! Happy to hear your first time making prime rib was a success, and now you can make it every year without hesitation.
I made this for Christmas Day dinner. It came out perfect and the herb crust was fantastic! The detailed instructions were so helpful to ensure a perfect roast and, with the price of beef these days, you certainly don’t want to ruin it. Would definitely make this again.
I completely agree, Ann. A foolproof recipe is a must when you’re splurging on a pricey cut of meat like this. I’m thrilled to hear yours turned out beautifully!
This recipe has become a December birthday staple in our house! I’ve made it multiple time now and it truly is no fail. It’s juicy, simple, and delicious! If you haven’t made something like this before, don’t hesitate to try this recipe!
Hi Allie – What a delicious birthday dinner! I’m so glad this recipe has been a part of your tradition for some time now.
I made the prime rib! It was easy to follow and easy to carry out. I alloted about 12 minutes per pound to get to medium rare and used an instant read thermometer. The rest time allowed me to make a big Yorkshire pudding with the drippings, which was outstanding. The meat was delicious.
Lisa always provides a winning recipe that isn’t overwhelming or fussy.
Congrats on your prime rib, Jennifer! And to multitask and make a Yorkshire pudding as well… amazing, well done!!
Perfect prime rib. Easy to make, delicious to eat.
Happy you loved it, Gregory!
This recipe got rave reviews from my family. It was delicious! Mine was a little rare so I just cooked it a little longer. The horseradish sauce was incredible!
Hi Colleen – Thrilled to hear the whole family loved this prime rib recipe!
I cannot overstate how phenomenal this prime rib recipe is—absolutely restaurant quality, if not better! The meat turned out tender, juicy, and perfectly seasoned, with a beautiful crust that added just the right amount of savory depth. The method was straightforward yet impressive, and the results were nothing short of spectacular.
The aroma as it cooked was enough to make everyone in the house gather around in anticipation. The flavor profile struck the perfect balance between richness and subtle seasoning, enhancing the natural taste of the prime rib without overwhelming it.
I also loved the flexibility of this recipe; it allows for personal touches while remaining foolproof. This has officially become my go-to for special occasions, and every guest raves about it! Thank you for creating a masterpiece that turns any dinner into a memorable feast. Thank you so much Lisa for another homw run culinary delight !
Hi Craig – Happy to hear this prime rib recipe hit the spot! Now you can depend on this for any special ocassion ahead.
Delicious! I did let my unwrapped prime rib roast rest on a plate in fridge for 24 hours (up to 48 hours) to help evaporate surface moisture. Something I’ve always done. Otherwise followed recipe as written–nice change from my usual recipe.
So glad you enjoyed this prime rib, Kayla!
This was an easy to prepare and delicious recipe! Timing was perfect and the butter crust set this prime rib apart from any other recipe I’ve tried. Normally I wouldn’t try a new recipe for a holiday but am so glad I did.
Thanks for taking a chance and making my prime rib recipe, Andrea! So happy to hear it turned out beautifully. Enjoy!
This prime rib was easy to do and came out so delicious. I’ve always been afraid to make a prime rib because it costs more than I usually spend and I didn’t want to mess it up. I’m not afraid anymore and will use this recipe any time we splurge.
Hi Gina – Happy to hear your prime rib turned out perfectly!
I’d never made prime rib before. Decided to try Lisa’s recipe and it was so easy and so delicious! I asked the butcher to cut the bones off and tie them back on and it made it so easy at the end to cut the meat. I loved the garlic herb butter rub!!! So good!
Hi Erika – I’m so glad your first time making prime rib was such a success!
Such a hearty and delicious recipe!!
I’m glad you enjoyed it, Lauren!
I made this for our intimate family Christmas day dinner. It was amazing. So simple, so delicious. I did not made the sauce and I didn’t miss it! My husband said it was better than a restaurant version where the focus is on the sauce or horseradish. Even my young children enjoyed it. I took it out at about 120 and it did rise about 14 degrees while resting but was not overcooked and was still pink. My entire Christmas menu was made up of mostly Lisa’s recipes, pavlova, Brussel sprouts salad to name a couple. But honestly we’re still dreaming about the prime rib. Thanks Lisa for making this approachable. My first time cooking prime rib!!
Hi Julie – What a delicious Christmas dinner spread! I’m so glad this prime rib was the prized centerpiece and that the whole family enjoyed it.
All of your recipes are amazing and this one is no exception! So easy to follow and delicious, thank you.
Thanks so much for the kind words, Suli! I’m so glad you’re enjoying all of my recipes, and especially this prime rib. :)
Hi Lisa! Will this work with a baking sheet and pan? I don’t have a cast iron to work with 😬
I was worried because my prime rib roast was uber expensive, but I followed your recipe to the tee and everything turned out wonderful. Most important cooking note was to pay attention to the time. It took a bit longer (time) than I thought it would, however, it was medium-rare and “fall off the bone” mouth watering. The au jus was also delicious. Thank you.
Congrats on your perfect prime rib, John! It really is an easy recipe if you keep an eye on that internal temperature. So glad yours turned out delicious!
I made this for Christmas Eve — so easy and delicious!!!
Wonderful! So happy you loved it, Trish!
What a great recipe! This was my first prime rib and it was fantastic. I was so intimidated that never cooked a prime rib before but I reviewed this recipe and went for it. Loved it! This is going to be my new Christmas recipe going forward, is my family’s favorite. Thank you for sharing 👍
Congrats on your first ever prime rib, Eunice! I’m happy to hear it turned out fantastic, yay! Happy holidays.
The advice in this blog post is GOLD thank you so much for the tips and no fail advice on how to get it cooked just right! So delicious!
Hi Hilary – you’re more than welcome! I’m so glad you found all of the info and tips helpful. Congrats on your delicious prime rib! :)
First time buying prime rib for Christmas dinner. Before reading your recipe I was clueless to buy it boned and tied haha. It turned out delicious, loved the garlic rub but did not make the red wine au jus – just not a favorite flavor for my family. Bonus was the roasted bones – used them in your Birria recipe to make the beef broth!!
That is such a smart idea to use the leftover bones in my birria recipe. I’m gonna have to do that next time, haha! Glad you enjoyed it, Suzanne!
I made this for Christmas dinner and the roast came out just like Lisa’s picture! Everyone loved it. Definitely take it out early to rest –I noticed it even kept cooking after slicing. I used a bluetooth thermometer and removed the roast at 117 degrees. My aus jus was not so successful. For some reason the drippings were 95% butter and I couldn’t get it to separate fast enough.
Hi Melissa – love to hear that your roast was picture perfect, yay! It sounds like you nailed that temperature just right.
Prime rib turned out perfectly medium rare and was a big hit for Christmas dinner, and will be on repeat for future Christmas dinners. One change I made was to reduce the red wine to just 1/2 cup for the au jus, which was perfect for my taste. Thank you for another great recipe!
Hi Dianne – So happy your prime rib turned out perfectly!
This recipe takes prime rib to new levels. My family loved it for Christmas dinner this year. I served it mushroom sauce and horseradish sauce on the side.
Hi Dawn – Thrilled to hear everyone loved your prime rib for the holidays!
I used to marinate and spice my prime rib and put it in the oven, but this year I have tried your recipe. I made it step by step according to your recipe and wow! wow! wow! It was the best ever. I bought a big one for 8 people and I do not regret it because everyone went back for seconds. I will for ever use your recipes. Thank you for sharing your recipes with us.
Yay, so thrilled that you had a wow-worthy prime rib, Ursula!
I loved your Prime Rib Garlic Herb Crust recipe! I made this for Christmas Eve dinner. Your directions and information were extremely helpful. My 6 lb. Prime Rib came out absolutely perfect! I serve it along side the Roasted Potatoes and Steamed Green Beans. I was so happy with the results for such a difficult meal, thank you. I learned a lot.
Hi Victoria – Wonderful! I’m glad your prime rib turned out great for Christmas Eve dinner. Your whole spread sounds amazing.
I always serve prime rib on Christmas Eve for a family party of 20-25 people. I usually buy a 7 rib roast and it’s huge. I have used another recipe that instructs you to cook at high temperature and then shut off the oven and leave the roast in the oven for several hours. I have never had success with this method. It always comes out far too rare – and I love it to be rare. So, I decided to try yours this year. It was a success!! Sorry I didn’t take a photo of it. But everyone loved the roast. I mean, who wouldn’t? (I had a ham also for those that didn’t want the Prime Rib but had a lot of ham left over!) Thank you for a more successful recipe.
Hi Deborah – thanks so much for giving my recipe a try, and I’m thrilled to hear you loved it!
Delicious! Mine was a little too rare, but I need to invest in a better meat thermometer!
Hi Pat – A good meat thermometer really is an important tool in the kitchen, to get your meat cooked exactly how you like it. But I’m glad that you still enjoyed your prime rib!
Great recipe! How do you heat up left overs?
Hi Angela – I usually reheat leftovers in the microwave, as it’s quick and easy.
AMAZING!!! BEST PRIME RIB EVER! This is our family’s go-to recipe!
Yay, so happy to hear that! Thanks Lisa!