Community Pick
Perfectly Juice Prime Rib
"This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings"
photo by DeliciousAsItLooks
- Ready In:
- 5hrs 10mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 1 prime rib roast (size doesn't matter)
- 1⁄2 cup kosher salt
- 1⁄4 cup rosemary
- 1⁄4 cup horseradish powder
- 1⁄4 cup garlic powder
- 1⁄8 cup cracked black pepper
directions
- Combine seasonings, and rub into roast.
- Let sit while oven preheats to 375.
- Place roast in broiling pan, fat side up or bone side up.
- Bake for 45 minutes.
- Turn oven off, DO NOT OPEN OVEN.
- One hour before serving, turn oven back on 45 minutes.
- Take rib out, LET STAND FOR 15 MINUTES.
- This is VERY important, it allows the juices to distribute.
- Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
- Serve with au jus and horseradish sauce.
Questions & Replies
-
Does this work well with a boneless roast?
-
I’d like to cook one 5-lb to medium rare/medium and another to medium/medium well. Any suggestions on how to make this work and be ready to eat at the same time? -
The instructions say tun oven back on but doesn't mention what temp, should I assume 375* like before ? This is my go to recipe but never noticed the temp thing. Also, I use Safeway signature select Mediterranean Roast Rub, It is perfect and quicker for my Prime Rib. -
If I have a 15 lb roast when do I need to put in oven to be ready to carve by 6 pm?
-
The receipe says "bake" ... shouldn't you turn your oven on "roast"?
see 4 more questions
Reviews
-
I highly suggest if you use this recipe you invest in a meat thermometer (the kind you don't have to monitor intermittently- but stays in the meat). We did the recipe to a T, but it cooked faster than expected, so I didn't cook it a second time for the maximum time. The prime rib was fabulous- hubby says the best he has had. I did use whole garlic cloves inserted into the meat, instead of garlic powder the night before. I did use the amount of salt requested and dusted it off after it was done cooking. Wow- tender and flavorful! A keeper.
-
This recipe was the easiest and most stress free prime rib recipe ever written. I made a 4 1/2 lb. roast for new years. I put the roast in at 2:30pm baked it for 45 minutes then let it sit like the recipe says. I put the oven back on at 5:30pm for another 45 minutes. It was a perfect medium rare and was beautifully seasoned. I rubbed the spices on the outside of the roast but also injected some garlic into the meat. I highly recommend this recipe. Thanks.
-
I made this for Christmas dinner and it was absolutely delicious! I had a 10.25 lb roast and had to cook it an extra 20 minutes during the second cooking to get it up to 130 internal temp (I had put a digital thermometer in it before I put it in the oven the first time). After resting for 15 minutes it was at 140-145 - a perfect medium rare! My mother-in-law asked for the recipe, she loved it so much. The only thing I omitted was the horseradish powder because I did not have any, and I cut the pepper in half. The salt crust gave it a wonderful savory flavor and made everyone's mouth water while it was cooking. Thank you for sharing the perfect prime rib recipe! -
I don't understand the mojo of this recipe but let me tell you one thing...it works!!! I've tried it with a variety of sizes and it's perfect every time! I can't explain it. You cannot mess this one up as long as you follow the simple directions. -
This was my first time cooking Thanksgiving dinner and my husband and I decided to cook prime rib. I was afraid I would be in the kitchen ALL day. I stumbled across this recipe and thought it sounded simple enough....but how good could it really be? There are not words to describe how delicious our dinner was! I followed the recipe exactly. It really is this easy! We cooked a 10lb. rib in roast. For those of you who like it a little more on the med side of med rare, may I suggest leaving the oven on a few more minutes for the first cooking session. We were so impressed with this meal, we are cooking it again for Christmas dinner!
see 176 more reviews
Tweaks
-
I didn't have horseradish powder so I substituted wasabi powder and used half what recipe called for. -
I'm a believer! I made a 10 lb roast and it came out perfect! The only change I made was to replace the rosemary with thyme, as we do not care for rosemary. I also did not have horseradish powder, so just rubbed the roast with horseradish before the other seasoning mixture. Since I had a 10 pounder, I just added 10 min to the second cook time and it was absolute perfection! No need to use a thermometer as it will turn out perfect! -
I made this recipe this weekend and it was absolutely wonderful. I use wasabi powder instead of horseradish powder since I could not find this at local grocery store. The only thing I would change is to cut down on the salt and add a little more wasabi powder. I had leftover the next day and the meat was a bit salty.
-
I have used this recipe 3 times. Excellent each time. Had jar horseradish instead of powder, sea salt instead of kosher, added some fresh garlic also. I would recommend using a meat thermometer and take out much earlier than you would normally. Next time I will take it out at 125 for medium. Excellent and easy recipe. Thanks.
-
This was the best prime rib EVER! I have used it on different size roasts, lamb and pork (cooked longer, just wanted the flavour of the rub). I would recommend this recipe without reservation. I did try substituting dry mustard for the powdered horseradish and it turned out really well too!
RECIPE SUBMITTED BY
<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>
