How to Make the Perfect Prime Rib Roast
Making the perfect Prime Rib Roast doesn’t get much easier than this. This roast is crusted with horseradish and garlic, a classic combination for prime rib that is sure to impress!
The first time I ever cooked prime rib was at my mother in law’s house. She had purchased a prime rib for Christmas dinner, but wasn’t sure how to cook it. The task was left up to me. And guess what? It’s so incredibly easy! I know that this particular cut of meat can seem so intimidating. It’s expensive, expectations are always high, and you don’t want to ruin the day and waste the money. But I promise, it doesn’t get much easier than this.
All you have to do, really, is rub the meat with some spices. I’ve got a mixture of 5 ingredients that anyone can put together. Rub that over the meat, and place it into a roasting pan. Pop it in the oven and all you need after that is a meat thermometer. Trust me, you NEED a meat thermometer for this. This one is the one I use. Meat thermometers are a must if you want to get perfect meat every time. Cook it to 120 degrees and then let it rest. That’s it. Rub, cook, rest. Anyone can make the perfect prime rib!
Make sure you only cook prime rib to medium rare. The outer ends will be well done and gradually decrease down to medium rare in the center. There’s something for everyone with this roast! And the middle is left with a perfect, melt-in-your-mouth medium rare.
Watch the video for more tips and tricks for making your perfect Prime Rib Roast. There are quite a few in this particular video. I take all of the intimidation factor out of cooking prime rib and will walk you through every step of the way. And hey, I’ve got a whole YouTube Channel full of cooking videos for you so check it out.
How to Make the Perfect Prime Rib Roast
Perfect Prime Rib Roast
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Ingredients
- 1 4 to 5 pound prime rib roast
- 1/2 cup prepared horseradish
- 10 cloves garlic crushed
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon olive oil
Instructions
- Remove your roast from the fridge. Let it sit on the counter for 1 to 2 hours to come to room temperature. This ensures even cooking.
- Preheat oven to 500 degrees.
- In a small bowl, combine horseradish, garlic cloves, salt, pepper, and olive oil. Spread over the entire roast.
- Place the roast into a roasting pan, fat side up. Roast at 500 degrees for 15 minutes. Reduce the heat to 325 degrees and continue roasting for until the internal temperature of the roast reaches 120 degrees. You should plan on 15 minutes per pound, but actual cooking time depends on a variety of factors. Always use a meat thermometer to ensure accurate results.
- Remove the roast from the oven when it reaches an internal temperature of 120 degrees. Allow the roast to rest in the roasting pan for 20 minutes. As it sits the internal temperature will rise to 130 degrees (medium rare). Slice against the grain into slices for serving.
- Serve with additional prepared horseradish.
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