How to Make Prime Rib: A Classic Guide

Why Prime Rib?

Prime rib, also called a standing rib roast, is considered the "king of beef cuts." Its marbling and bone-in structure give it incredible flavor and juiciness. Traditionally served during holidays, it's a dish that signals celebration and abundance.

Ingredients You'll Need

• 5–7 lb beef prime rib roast (bone-in preferred for flavor)

• Kosher salt (generous seasoning)

• Freshly ground black pepper

• Garlic cloves (6–8, minced)

• Fresh rosemary and thyme (a few sprigs each)

• Olive oil (¼ cup)

• Optional: horseradish sauce for serving

Step-by-Step Instructions

1. Preparation

• Bring meat to room temperature: Take the roast out of the fridge about 1–2 hours before cooking. This ensures even cooking.

• Season generously: Rub the roast with salt, pepper, garlic, rosemary, thyme, and olive oil. Make sure all sides are coated.

2. Oven Setup

• Preheat oven to 500°F (260°C).

• Place the roast bone-side down in a heavy roasting pan. If boneless, use a rack.

3. Initial Sear

• Roast at 500°F for 15 minutes. This creates a flavorful crust.

4. Slow Roast

• Reduce oven temperature to 325°F (163°C).

• Continue roasting until desired doneness:

• Rare: 120°F internal temp (10–12 min per pound)

• Medium Rare: 130°F (13–14 min per pound)

• Medium: 140°F (14–15 min per pound)

• Always use a meat thermometer to avoid overcooking.

5. Resting

• Remove roast from oven and tent loosely with foil.

• Let it rest for 20–30 minutes. This allows juices to redistribute, keeping the meat tender.

6. Carving

• Slice against the grain into ½-inch thick slices.

• Serve with horseradish sauce or au jus for a traditional pairing.

Tips for Success

• Buy quality meat: USDA Prime grade has the best marbling, but USDA Choice is more common and still excellent.

• Don't skip resting: Cutting too soon will cause juices to run out.

• Plan portions: Estimate about 2 people per rib. A 3-rib roast serves 6 comfortably.

• Flavor variations: Try adding Dijon mustard or a spice rub for a different crust.

Serving Suggestions

Prime rib pairs beautifully with:

• Mashed potatoes or roasted garlic potatoes

• Green bean casserole or roasted Brussels sprouts

• Yorkshire pudding (a traditional English side)

• Red wine or cabernet sauvignon for a perfect match

In short: To make prime rib, season generously, sear at high heat, roast slowly to your preferred doneness, rest well, and carve with care. Done right, it's a showstopper that will impress any Alabama family gathering or holiday table.