Ribs can seem like a daunting dish to cook at home: they’re expensive and expectations are always very high. But don’t be dissuaded – you’ll be pleasantly surprised by how quick, easy and delicious this prime rib recipe is! With our easy-to-follow steps, you can make perfect ribs every time.
Serve with our garlic mashed potatoes and our best green beans ever for a steakhouse-worthy feast!
Because our recipe
- Make perfect ribs every time with our easy-to-follow steps that turn this daunting dish into something steakhouse-worthy.
- Horseradish and garlic create an irresistible crust with tons of flavor and incredibly juicy meat.
- A creamy horseradish sauce is included for serving, just like you would in a restaurant.
Ribs are something that will never go out of style. This is something we don’t usually eat unless it’s a holiday or some other special occasion, but it’s delicious enough that you’ll look for any excuse to make it! There’s nothing better than a tender, juicy prime rib.
Notes on ingredients
- Rib roast: Also known as a rib roast, this cut of beef comes from the rib area of the cow. It is known for being particularly tender and rich. Look for a 4- to 5-pound roast, bone-in or boneless, depending on your preference. Bone-in meat adds flavor and helps retain moisture, while boneless meat is easier to cut.
- Ready horseradish: Not everyone loves horseradish, but trust us: It adds a deliciously spicy flavor to meat that you’ll love. Be sure to use prepared horseradish, not a creamy jarred horseradish sauce. This can be found in the condiments section, near things like ketchup.
- Garlic: Freshly chopped garlic will be your best option here with the best flavor. We highly recommend mincing it yourself or using a garlic press. Jarred options are convenient, but tend to taste more bitter.
- Lemon juice: This increases the flavor of the sauce.
- Tabasco sauce: This is an optional ingredient. It doesn’t add heat, but it adds flavor.
- Worchestershire sauce: This is optional in our recipe, but we always love the extra flavor that comes from adding Worcestershire sauce to any recipe!
Choose your roast
When choosing a prime rib roast, there are a few options to consider. The first thing is the quality of the beef. You can get Prime, Choice or Select votes. Prime is the highest quality with the most marbling, which adds flavor and tenderness to the roast. Choice is the next highest grade and has a moderate amount of marbling. Select is the lowest quality, with the least amount of marbling. You can choose any of these options for your ribs, depending on your taste preferences and budget.
You can also choose between bone-in or boneless roast. A bone-in roast will still have ribs attached, which will only increase the flavor and keep the roast moist while cooking. A boneless roast will be easier to cut and serve. Similar to choosing the degree of roast, both bone-in and boneless roasts will work. Choose based on your preferences and budget.
Which size to buy
The prime rib is always the star of any meal it’s a part of, but it’s also an expensive cut of meat. For a more conservative meal, plan on about 1/2 pound per person, and you can add more sides to complement the ribs. If you’re okay with people eating a little more, 3/4 to 1 pound per person should be enough.
Keep in mind that if you purchase a bone-in rib, you may need to purchase a little more to account for the weight of the bones. If so, plan on about 1 pound per person for a more generous portion.
Baking tray
You can still prepare this dish without a baking tray. You can simply use a 9×13 pan or cast iron skillet instead. You can place a rack in your 9×13 or cast iron pan for better air flow. Once the rib roast is done, remove it from the pan and move it to a cutting board or platter to rest.
Meat thermometers
Meat thermometers they are super helpful and we highly recommend them for making ribs. You don’t want to overcook an expensive cut of beef, and it can be easy to do so without a meat thermometer. If you try to make this recipe without a thermometer, you will make estimates based on time. The rule of thumb is 13 to 15 minutes of cooking time per pound of roast for a medium-rare rib. Keep in mind that cooking minutes per pound is always an estimate as all ovens are different, so results will vary.
Internal cooking temperature
Make sure you only cook prime rib or medium-rare. The outer edges will be more well done and the doneness will decrease to medium-rare in the center. The center pieces will have a perfect texture and melt in your mouth, but the outsides are perfect for people who may not like a lot of red in their meat. There’s something for everyone in this roast!
Instructions for storage and heating
Prime ribs are best served freshly roasted, but if they end up as leftovers, they will keep for a few days.
Refrigerate leftovers in an airtight container for 3-4 days.
Heat portions in a pan, placing the meat in it while the pan is still cold and heating it slowly over medium heat. For more moisture, heat it in melted butter. We recommend avoiding reheating ribs in the microwave.
More luxury beef recipes…
Watch the video below where Rachel will walk you through each step of this recipe. Sometimes it helps to have a visual idea and we always have you covered with our cooking program. You can find the complete collection of recipes on YouTubeOur Facebook pageor right here on our website with the corresponding recipes.
