Did I just hear “oohs” and “aaahhhs”?!!
If you’re a Prime Rib Roast lover, too, but don’t care for taking out a second mortgage to afford to dine out on dinners such as this, you’re going to LOVE this recipe and method!
It turns out perfect every single time, it couldn’t be easier, and will knock the socks off your guests! I have made this for very important company without a single fret, and it’s presentation is truly jaw-dropping!
I’ve never had better at any restaurant in Chicago or New York City. And when I think of the price in comparison, it makes it that much more exciting!
And it really boosts my confidence and makes me feel accomplished in feeling that, wow, I made this?!And you can do this, too, with no trouble at all.
This is my standby go-to recipe for New Year’s Eve, and of course entertaining as well. The one thing I don’t do, as compared to other recipes, is insert cloves of garlic into the roast. But that’s just a matter of personal preference.
I actually prefer slow-roasted elephant garlic that has practically turned to butter and spread on crusty french bread slices to enjoy alongside. But you can certainly add cloves of garlic to your roast if you’d prefer it that way. There’s a lot of garlic in the rub, so any additional is completely up to you.
I also use ground rosemary compared to whole or even crushed. I really don’t recommend using whole, simply because the eating experience just isn’t a very pleasant one. I mean, who enjoys the roof of their mouth and their gums impaled with needle-sharp rosemary “leaves”? Crushed is better, ground is best. 😉
The one secret ingredient that really takes this rub over the top, is the wasabi powder. Yep, you read that correctly, wasabi powder. (Sometimes labeled “horseradish powder”.)
Don’t worry, it doesn’t make it “hot”. Not at all. But it does give it a unique warmth and peppery taste that just can’t be beat! So DO NOT omit it nor decrease the amount. This is just right the way it is.
I’ve adjusted and re-adjusted this recipe several times, and now I’m pleased and confident enough to share it with you all! I’ll also provide as many helpful tips as I can to ensure that yours comes out perfect every time, too!
Nothing’s worse than cutting into a roast and seeing that it’s overdone. *My times are for medium-rare, or a bit towards rare in the very middle of the roast, so if you prefer it more done, just add a bit more time to each of the three steps. Don’t worry, I’ll help you with that in the recipe directions.
So if you have a special event coming up, or a holiday such as Valentine’s Day, or maybe a special anniversary, birthday or just want to share with some friends or family, keep this one in mind!
This Prime Rib Roast is spectacular, and I cannot think of a better dish toserve when you want to impress or just treat someone you love!
Enjoy all, and let’s have a fantastic New Year!
Ingredients
- 1 (7-8 lb.) prime rib roast (with or without the rack of bones)
- 1/4 cup Kosher salt
- 2 tsp. ground rosemary or 1/8 cup dried crushed
- 1 tsp. dried Herbs de Provence
- 1/8 cup wasabi powder, (also called green "horseradish powder")
- 1/8 cup good garlic powder
- 1/16 cup (1 Tbl.) coarse ground black pepper
- 3 pats of soft butter (about 2 Tbl.)
- foil to line roaster
- butter-flavored spray to oil rack for roaster
Instructions
Let roast sit out and come to room temperature for about an hour.In small bowl, combine seasonings well. Do not pat roast dry, leave "wet". Pat on ALL of seasonings. (Some will fall off and you can pat them back on. Not all will stay, but most will.Spray roaster rack and place roast onto rack fat side-up. Place rack with roast into foil-lined roaster. DO NOT add water or any liquid to bottom of roaster.Let sit while oven fully preheats to 375 degrees. When fully preheated, (*my oven takes a full 15 minutes to come to temperature), place into oven so the roast is in the center. *Rack should be one level lower than center.Roast for 45 minutes. Turn oven off and DO NOT OPEN OVEN!! I stick a post-it note on the handle to remind myself! Let sit in the oven for 1 1/2 hours.After 1 1/2 hours resting time, turn oven back on and immediately set the timer for 45 more minutes. *IMPORTANT! If your oven has an upper heating element like mine does, just before turning oven back on, tent with foil to protect top while oven is heating back up! Once oven has reached the proper temp again, you can quickly pull the foil off.After 45 minutes, remove from oven and let rest! (I've actually had to let 2 different roasts rest for over an hour when company was late and it was fine, but let it rest for at least 20-30 minutes loosely tented before carving.) Once it's out of the oven and before tenting to rest, scrape the salt "shell" off of the outside with a sharp knife leaving most of the rest of the seasonings on. It's the salt shell that keeps this roast so juicy inside! But it's very salty and not pleasant to eat. Spread with pats of butter to melt on the outside. Tent with foil and let rest so the juices won't run out.Once cooled enough that when you carve it you won't loose the juices, slice into very thick, restaurant-style slices. *I always start in the middle, and work my way outward towards each end as I go so everyone gets a premo piece! Save the ends for Prime Rib hoagies the next day. 😉Serve with homemade au jus and sour cream-horseradish sauce for dipping if desired.Notes
*If your roast seems overly long and smaller around than normally, you'll need to decrease the time by 5-10 minutes per each of the three times to have it turn out rare/medium-rare. And always make sure that what you're buying truly is a "prime cut" and not a lesser, more tough grade. Also, "grass fed" beef will always be a little more tough and "gamey" tasting than beef that has been raised by grass and corn.
**If you prefer it more done, which I don't actually recommend, but if that's what you like, then add the same amount of extra time. *Remember, the ends will be a bit more done than in the very middle, so it's pretty easy to please everyone's taste just as it is. You can always place a few slices for those who prefer it more done in some hot au jus just for a minute or so on each side to cook it a bit further if need be, too. That also works really well.
FAQs
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
What cut of meat do restaurants use for prime rib? ›
Call it rib roast, standing rib roast, prime roast, or Grandma's Easter specialty, the magnificent delicacy that is prime rib is delicious no matter what label you apply. This cut comes from the cow's primal rib section. This primal is located behind the animal's shoulder but in front of the lower back/butt region.
What is chef style prime rib? ›
If you are looking for a prime rib roast that is easiest for carving, ask your butcher for a “chef style” prime rib roast. The ribs have been carved away from the roast and then tied back on with butcher twine. Now when you go to serve your roast, simply remove the butcher twine and the ribs fall away from the roast.
Is prime rib better cooked slow or fast? ›
Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
Should I sear prime rib before roasting? ›
Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.
Should you salt prime rib the night before? ›
For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.
What should I put on my prime rib before cooking? ›
Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl. Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.
Is prime rib better than ribeye? ›
However, the prime rib typically contains more bone and fat, which might give it a slight edge over the eye in terms of flavor. Bone-in ribeye, though, also benefits from the natural flavoring that comes from being cooked with the bone, so its flavor doesn't stray far from the prime rib.
What is the difference between king cut and queen cut prime rib? ›
While there are no standardized names for the various portion sizes of prime rib, a bone-in chop is often referred to as the King cut, while a boneless version is called the Queen cut, and thin slices are known as English cut (as mentioned above).
Is prime rib a better cut than filet mignon? ›
Filet mignon is smaller and more tender than prime rib. The term “melts in your mouth” is typically used to describe the tenderness of a medium rare filet mignon. While not as flavorful as prime rib, filet mignon is often served with some accompanying sauce or meat accent, like bacon.
It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.
What are the three types of prime rib? ›
“USDA Prime” – top 8% of all US beef (a bit harder to find), heavy marbling that is evenly distributed. “USDA Choice” – moderate marbling and is a high-quality option that is available in most supermarkets. “Select” – value-priced, less marbling, potentially less tender and juicy.
What is the best way to get prime rib cooked? ›
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!
How do most people order prime rib? ›
Plan to have one pound of bone-in prime rib per person, or one rib for every two diners. If you're ordering from a butcher, you can either request by pound or number of ribs. To order by pound, ask for an eight-pound prime rib for eight people, or a 10-pound cut for 10 people.
How is prime rib traditionally served? ›
Alexander's Prime Rib is a traditional preparation that comes with a mountain of smashed potatoes and is served au jus, a light gravy made from meat juices as it cooks.
Should you rub a prime rib the night before? ›
Prepare the Rub
You can season the roast a day in advance, but no later than 2 hours before cooking time.
