How to Cook Prime Rib: 8 Foolproof Recipes
A good prime rib roast is hard to beat. People come from miles around just to eat mine. However, roasting is not the only way to prepare a prime rib. You can also grill them in kabobs or slice them into sandwiches. Here are seven recipes for preparing a mouthwatering meal. Enjoy!
- World's Best Prime Rib
- Garlicky Rosemary-Lemon Ribeye
- Blackened Cajun Prime Rib
- Horseradish-and-Salt-Crusted Prime Rib
- Chipotle-Rub Ribeye
- Oven-Roasted Dry-Rub Prime Rib
- Grilled Ribeye Steak Kabobs
- Parmesan-and-Swiss Prime Rib Sandwich
This is absolutely the best prime rib roast recipe you will ever taste! Better than that you'll find in most restaurants. You will never want to cook it any other way once you've tried this.
- Prime rib roast
- 1 part garlic powder (I usually use 3.12 ounces, which is a size you can buy it in)
- 1 part onion powder
- 1 part season-all salt
- 2 parts whole black peppercorns
- Coarse sea salt
- Boar's Head deli-style mustard
First of all, select your prime rib roast. The meat department of your local grocery store will gladly cut whatever size you need. Typically, the size is determined by the number of ribs.
Preheat your oven to the highest temperature—usually 500-550°F.
Using the Boar's Head deli mustard or any other brand you prefer, thoroughly coat the prime rib roast. Don't be afraid to slather it on.
Next, take your whole black peppercorns and place them in a plastic bag. Smash the peppercorns with a hammer or whatever else you have available. Make sure to crack as many as you can. Transfer them to a bowl and combine them with the garlic powder, onion powder, and season-all salt. Mix thoroughly.
Now you are ready to coat the prime rib. Pack the mixture of dry ingredients onto the prime rib, covering it entirely. The mustard will make it stick. Then take the coarse sea salt and salt the top of the roast.
You're ready to cook! Place the ribs in a shallow roasting dish, preferably on a rack. Now, here is the trick: Cook your ribs for exactly 8 minutes per pound for perfectly medium-rare results. If you like it a little more done, just add 1 more minute per pound.
For example, a 10-pound prime rib would cook for 80 minutes. Once this is done, turn the oven off and let your roast sit in there for 2 hours. Do not open the oven door for any reason during this time under penalty of death! (If the roast cools down too far for your liking, just reheat the oven to 165°.)
You will not believe how wonderful this turns out. Enjoy!
Don't Forget the Sides!
While you're roasting your prime rib, let's not forget the side dishes. This dish is delicious served with au jus, horseradish, and sautéed mushrooms and onions. And of course, you can't forget potatoes and a nice green vegetable.
If you prefer to use au jus mix or Worcester sauce, you can make it more tasty by adding the drippings from the roast because the seasoning is delicious!
- 3 USDA ribeye steaks, each about 2½ pounds and 1¾ to 2 inches thick
- Salt and freshly ground black pepper
- 2 heads garlic, cloves peeled
- 6 tablespoons extra-virgin olive oil, divided
- 2 sprigs rosemary
- 2 lemons
Preheat the grill.
Remove the steaks from the refrigerator and allow them to come to room temperature.
Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
Make the garlic paste: Trim the stem ends off of the garlic cloves.
Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally to prevent burning.
Remove the skillet from the heat and allow the garlic to cool in the oil.
In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about a half cup of paste.
Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
Finish cooking on the cool side of the grill with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers the internal temperature to be 120°F).
Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices and garnish with the lemons. Recipe courtesy of Mike Chiarello.
This recipe is exquisite! It is prepped in the oven and rubbed with a homemade blackening seasoning before being grilled on a barbecue for five minutes or less and literally melts in your mouth!
- 1 (8-pound) standing rib roast (have your butcher cut it almost completely away from the bone and then tie it back together for easy roasting and carving)
- Fresh ground black pepper
- Kosher salt
- 6 cloves garlic, minced
- ½ cup dry red wine
- Blackening seasoning (recipe below)
- 2 cups beef stock
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
Blackening Seasoning Mix
- 1 teaspoon dried oregano
- 1 teaspoon dried sweet basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 4 teaspoons paprika
- ½ teaspoon cayenne
- ½ teaspoon white pepper
Allow rib roast to sit covered at room temperature for 30 minutes. Next, rub all sides with salt, pepper, and garlic. Preheat oven to 230°F. Place rib roast in a roasting pan with a rack, insert the wand of a digital thermometer into the thickest part of the roast, and set the alarm for 110°F. When the alarm sounds, transfer the rack and roast to a tray or plate. Allow roast to rest for 20 minutes, then cut into equal portions about 1½ inch thick. You can pretty much cut between the bones. Once cut into steaks, the meat can be carved away from the bone.
Brush the grill grate with vegetable oil and preheat it to high heat—if you are not using a grill, place a cast-iron skillet over high heat. If you are doing this with a skillet, be warned: Things may get a little smoky.
Season each steak liberally with the blackening seasoning on each side and cook for about 1 minute per side for rare to medium rare, 2 minutes per side for medium rare to medium. If you are going the skillet route, add a tablespoon of butter to the hot skillet, then quickly drop in the steak and cook for the same length of time you would on the grill.
- 1 (3-rib) prime rib beef roast, about 6 pounds
- 4 red onions, halved
- 4 carrots, cut in chunks
- 4 parsnips, cut in chunks
- 2 heads garlic, halved
- ½ cup prepared horseradish
- 5 garlic cloves, finely chopped
- 2 sprigs fresh rosemary, chopped
- 4 sprigs fresh thyme, chopped
- ½ cup kosher salt
- 2 tablespoons freshly ground black pepper
- ½ cup extra-virgin olive oil, plus more for drizzling
Preheat oven to 325°F.
Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables.
In a small bowl, mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil.
Roast for about 1½ to 2 hours, or approximately 20 minutes per pound, for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer: It should register 125°F for medium rare.
Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.
This absolutely scrumptious recipe for prime rib steaks is so easy it only has three ingredients! Rubbed with a chipotle paste, then marinated for a few hours, the steak is then barbecued to oh-so-tender perfection. Quick-cooking, easy, and delicious!
- 24-ounce prime bone in short tail ribeye
- Chipotle paste
- Jalapeño jelly
Rub the chipotle paste onto the steak to thinly cover it.
Then refrigerate the steak for at least 4 hours, tightly covered.
Over high heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.
It's ready to serve! Carve it up and enjoy this sweet-and-spicy rub.
This spice rub works well with pork or chicken, too!
- ⅓ cup kosher salt
- 3 tablespoons dry mustard
- 4 teaspoons coarsely ground black pepper
- 1 tablespoon granulated garlic or dried minced garlic, or 1½ teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme, crushed
- 2 teaspoons dried oregano, crushed
- 2 teaspoons ground coriander
- 2 teaspoons celery seeds
- 1 tablespoon olive oil
- 1 (4-6-pound) beef rib roast
In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander, and celery seeds. Set aside a quarter cup. (Transfer the remaining mixture to a small jar or plastic bag—you can store it in a cool, dry place for up to three months. Stir or shake before using.)
Rub oil over meat. Sprinkle the quarter cup of dry rub evenly over the ribs; rub it in with your fingers. Make six 1½-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat). At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting if you choose. Then place meat, fat side up, in a large roasting pan. Insert an oven meat thermometer into center without touching bones.
Roast it in the oven at 350°F for 105-135 minutes for medium-rare (the internal temperature should reach 135°F) or 135-165 minutes for medium (150°F).
If you like this rub and decide to use it for pork, roast it at 325°F for 105-150 minutes for medium (the internal temperature should reach 150°F).
Transfer meat to a cutting board. Cover it with foil and let it stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.) Recipe courtesy of Midwest Living.
- 2 ribeye steaks
- 12 whole mushrooms
- 2 green peppers cut into 2-inch squares
- 12 baby tomatoes
- 1 onion cut into 2-inch squares
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 1 clove garlic minced
- ¼ cup red wine
- Salt and pepper to taste
Combine Worcestershire sauce, soy sauce, garlic, and red wine in a mixing bowl. Chop the ribeye steaks into 2-inch cubes and place them in the wine mixture to marinate for 4-6 hours.
Preheat the grill to medium heat. Using skewers, pierce one piece of green pepper, baby tomato, onion, ribeye steak, and mushroom in that order and repeat until skewer is two-thirds full. Salt and pepper the kabob and place it on grill for 4-5 minutes, until it is done to your liking. Serve immediately.
Suggestion: Baste ribeye kabobs with butter to keep them extra moist and tender!
- 2 pounds of cooked prime rib, thinly sliced
- 2 loaves sourdough bread, sliced thick
- 1 cup fresh parmesan cheese, shredded
- 2 packets Lawry's Au Jus mix
- 1 cup garlic butter (see below for directions)
- ½ pound swiss cheese, shredded
- ¼ cub horseradish
Add 1-2 tablespoons of chopped garlic to two cubes of softened butter, and set aside.
Prepare au jus according to package directions. Add sliced prime rib and keep warm.
Heat an electric griddle to 350°F. Spread garlic butter on both sides of the bread slices. Place on hot griddle 1-2 minutes. When one side of the slice is browned, flip it to toast the second side. While the bread is still hot, top half of the bread slices with swiss cheese and 2-3 pieces of prime rib folded over.
When the empty pieces of bread are toasted on both sides, place them on top of the meat, sprinkle the outside with 1-2 teaspoons of parmesan cheese, flip the sandwich over to toast the cheese, and repeat on the second side. Cut in half and serve with horseradish and au jus.