Preheat your oven to 450 degrees Fahrenheit & place the prime rib in the oven so that the meat is centered and cook it at this high 450 degree temperature for about 20 minutes to sear the outside. Then reduce the oven temperature to 325 degrees Fahrenheit and continue cooking the prime rib for about 13 to 15 minutes per pound for medium rare, which is arguably the best way to serve such a pricey cut of meat. Baste the meat every 20 minutes or so with hand drippings as this will help to create that delicious crust, and start checking the temperature about 20 minutes before you expect it to be done.
Prime rib is stunning
Prime rib is often the stunning centerpiece of a holiday table. So today I’m gonna show you how to make the best garlic and herb crusted prime rib that is worthy of that coveted spot. This is an easy, no-fail recipe. And the meat is so tender and juicy, your guests will definitely be swooning.
Take prime rib out of the fridge two to three hours before cooking
The first thing you’ll want to do is take your prime rib out of the fridge two to three hours before you plan to cook it. It’s a big chunk of meat and bringing it to room temperature will help to ensure that it cooks evenly.
Choice or prime rib?
Now, when it comes to the grade of meat to buy, you have two options. Choice and prime. Prime cuts of prime rib are the most expensive and have beautiful fat marbling, which is what I have today. Choice cuts have slightly less marbling and are also slightly cheaper. On your prime rib, you’ll also notice a fat cap. Make sure to leave at least a quarter inch of this for the best flavor. And with bone in prime rib, but the best thing to do is have your butcher cut off the bones, but then tie them back on. The bones act as a natural rack to keep the meat elevated while cooking and insulate the meat to keep it extra juicy. And you’ll see at the end how easy it is to just snip the string and remove the bones without any extra work.
Six pound prime rib
For today’s recipe, I’ve got a six pound prime rib, which will serve about six to eight people.
Grab safe pan and instant-read thermometer
Just grab an oven safe pan like this cast iron pan. Of course, you could also use a roasting pan and a rack, but they’re definitely not required. And then you’ll need an instant-read thermometer so that you can cook the prime rib to the perfect temperature and not accidentally overcook it. But if you’ve got a probe thermometer or leave-in meat thermometer, those work as well. And lastly, you’ll need a sharp carving knife, or chef’s knife, to slice it up. And while prime rib is utterly delicious with just a simple salt and pepper rub, this garlic herb crust really takes it to that next level.
Lets make the garlic herb crust!
- Rosemary
- Thyme
- Butter
- Garlic cloves
- Kosher salt
- Black pepper
So finely chop one teaspoon of rosemary and add that to a half a cup of butter that’s been softened at room temperature. Then chop up one teaspoon of thyme. To remove the leaves of thyme, just slide your fingers down the stem and then use your knife to finely chop it up. And once that’s done, add it to the butter as well.
Next step, peel and mince six garlic cloves. I’m such a fan of garlic. And while I think six cloves is perfect for prime rib of this size, you know, I’ve also got no objections if you want to add one or two cloves more. To that, add one tablespoon of kosher salt. And make sure it is kosher salt and not table salt. And one teaspoon of black pepper. Use a fork to mash that all up so it’s well combined, and nice and soft, and spreadable. And then set it aside.
Apply garlic herb butter all over the prime rib
At this point, you can preheat your oven to 450 degrees Fahrenheit and then use a few paper towels to blot any moisture from the meat. This is a really important step because the drier the skin, the easier it will be to spread the butter all over it and the crispy the outside crust will be at the end. So slather garlic herb butter all over the prime rib with a very generous coating, and don’t be silly and use a spatula. Get in there with your hands to coat it well.
Now, if you do notice that you’re having a hard time getting the butter to stick, it’s likely that your prime rib is still cool and it’s hardening the butter. Just soften the butter for five to 10 seconds in the microwave and you should have no problem. And once the prime rib is fully coated, just place it bone side down in your pan.
Don’t overcook it!
Follow the cooking guide for prime rib on top of this page. You can always cook the prime rib longer. But if you overcook it, you unfortunately can’t reverse the clock. If you want a medium rare prime rib in that 125 to 130 degree internal temperature when it’s done, you need to take it out of the oven between 118 to 120 degrees. And that’s because of carryover cooking, which means that the residual heat in the meat will increase the temperature another seven to 10 degrees while it’s resting. I took my prime rib out at 117 degrees and you can see, just a few minutes later, it’s already up to 122 degrees.
Place it on a cutting board and cover with aluminum foil for 20 to 30 minutes
Place the prime rib on a cutting board and tent it with aluminum foil for 20 to 30 minutes while it’s resting.
Now you have it.. delicious prime rib.. Don’t forget to Strain your favorite sauce . Mine is horseradish sauce!
Read about how long to cook pork roll?
