How to make Prime Rib: Juicy Tender and Irresistible!

prime rib roast

💰Cheaper: chuck roast

Chuck roast is more affordable but less tender.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive for roasting.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a cheaper option for fat.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without alcohol.

Introduce the dish and its qualities.

Show a 5.5-pound prime rib roast and mention it can be cooked bone-in or boneless.

Prepare the roast a day in advance for dry brining and tie it with kitchen twine.

Generously season the roast with salt and black pepper from a height for even distribution.

Cover and let the roast sit in the fridge overnight.

Remove the roast from the fridge an hour before cooking to bring it to room temperature.

Slice a few pieces of garlic and mince about three cloves.

Make four slits in the roast and insert garlic slices into the slits.

Prepare garlic herb butter with 1.5 sticks of softened unsalted butter, 1 tablespoon chopped fresh thyme, 1 tablespoon fresh rosemary, and 1.5 tablespoons minced garlic, mixing until combined.

Slather the garlic herb butter all over the roast.

Place the roast on a roasting pan or sheet pan with a rack.

Cook the roast at 250°F (120°C) until it reaches 120°F (49°C) internal temperature, which takes about 3 hours for a 5.5-pound roast.

Switch the oven to the BROIL setting after reaching 120°F, broiling on low for about 4 minutes for a crust.

Cover the roast loosely with foil and let it rest for about 45 minutes.

Prepare au jus by peeling and cutting 3 carrots, chopping 4 celery sticks, and halving 1 onion, adding them to a pot with 1.5 cups water and 1.5 cups beef broth, cooking on low for 1 hour.

Collect drippings from the roast, remove excess fat, and add to the pot with the vegetables.

Make a slurry with 1 teaspoon cornstarch and a little water, add to the pot, and mix well, seasoning with salt and pepper to taste.

Heat the au jus for one minute and it’s ready to serve with the prime rib.

Prepare horseradish sauce by combining one 8-ounce container of sour cream, 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons prepared horseradish, 2 teaspoons white wine vinegar, and a pinch of salt, mixing until well combined.

Optionally add chopped chives to the horseradish sauce.

Remove the roast from resting, cut off the twine, and check the internal temperature, which should be around 134°F.

Slice the roast, noting the contrast between the crispy exterior and juicy interior.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens