27 Mouthwatering Prime Rib Recipes for Easy Cooking

Are you ready to transform your holiday dinners or Sunday roasts into unforgettable feasts? Prime rib, with its juicy tenderness and rich flavor, is the ultimate centerpiece for any special occasion. In this roundup, we’ve gathered 27 mouthwatering recipes that make cooking this impressive cut surprisingly easy. From classic herb-crusted roasts to bold, modern twists, get inspired to create a show-stopping meal that will have everyone asking for seconds!

Garlic and Herb Crusted Prime Rib

Nothing says holiday feast quite like a perfectly cooked prime rib, and this garlic and herb version is my absolute favorite. You get that incredible crust on the outside while keeping the inside juicy and tender—it’s seriously impressive but way easier than you’d think.

Serving: 8 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (8-pound) prime rib roast, bone-in (I always ask the butcher to french the bones—it looks so elegant)
– 1/2 cup unsalted butter, softened (room temp butter mixes with the herbs so much better)
– 8 cloves garlic, minced (fresh is key here for that punchy flavor)
– 1/4 cup fresh rosemary, finely chopped (I grow my own, but the stuff from the market works great too)
– 1/4 cup fresh thyme leaves
– 2 tablespoons kosher salt (I use Diamond Crystal—it’s less salty by volume)
– 1 tablespoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil (my go-to for high-heat roasting)

Instructions

1. Preheat your oven to 450°F and place a rack in the lower third of the oven.
2. Pat the prime rib roast completely dry with paper towels—this is crucial for getting a good sear.
3. In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper until it forms a paste.
4. Rub the olive oil all over the surface of the prime rib roast.
5. Spread the garlic-herb butter paste evenly over the entire roast, covering the top and sides.
6. Place the roast, bone-side down, in a large roasting pan. Tip: For easier cleanup, line the pan with foil first.
7. Roast at 450°F for 20 minutes to create that beautiful crust.
8. Without opening the oven door, reduce the oven temperature to 325°F.
9. Continue roasting until the internal temperature reaches 120°F for rare or 130°F for medium-rare, about 2 hours 10 minutes. Tip: Use a digital meat thermometer inserted into the thickest part, avoiding the bone, for accuracy.
10. Remove the roast from the oven and transfer it to a cutting board. Tip: Let it rest, loosely tented with foil, for at least 20 minutes—this keeps all those precious juices inside.
11. Slice the roast between the bones and serve immediately.
Oh my goodness, that crust is everything—crispy, garlicky, and packed with herb flavor. The meat inside stays incredibly juicy and tender, practically melting in your mouth. I love serving thick slices with the pan juices spooned over the top and a big pile of creamy mashed potatoes on the side.

Simple Slow-Cooked Prime Rib

Dinner parties can be stressful, but this slow-cooked prime rib is the ultimate set-it-and-forget-it centerpiece. You’ll get a juicy, tender roast with minimal hands-on work, perfect for impressing guests without the kitchen chaos.

Serving: 6-8 | Pre Time: 15 minutes | Cooking Time: 4-5 hours

Ingredients

• 1 (5-6 lb) prime rib roast, bone-in – I always ask my butcher for the first three ribs for the best marbling.
• 3 tbsp extra virgin olive oil – my go-to for rich flavor.
• 4 cloves garlic, minced – fresh is key here, not the jarred stuff.
• 2 tbsp fresh rosemary, finely chopped – it just smells like the holidays.
• 1 tbsp fresh thyme leaves
• 1 tbsp kosher salt – coarse salt creates that perfect crust.
• 1 tsp freshly ground black pepper
• 1 cup beef broth – low-sodium lets you control the seasoning.

Instructions

1. Preheat your oven to 250°F. Tip: A low, slow temperature is the secret to even cooking and preventing a gray band of meat.
2. Pat the prime rib roast completely dry with paper towels. A dry surface is crucial for browning.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper to form a paste.
4. Rub the herb paste evenly over the entire surface of the prime rib roast.
5. Place the seasoned roast, bone-side down, in a large roasting pan.
6. Pour the beef broth into the bottom of the pan, around the roast (not over it). This creates steam to keep the meat moist.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone.
8. Place the pan in the preheated 250°F oven and cook, undisturbed, for 4 to 5 hours. Tip: Do not open the oven door; trust the thermometer.
9. Cook until the internal temperature reaches 125°F for medium-rare, or 135°F for medium. This is the most important step for perfect doneness.
10. Carefully remove the roast from the oven and transfer it to a cutting board. Tip: Let it rest, tented loosely with foil, for 30 minutes. The temperature will rise about 10 degrees, and the juices will redistribute.
11. While the meat rests, you can make a quick gravy by skimming the fat from the pan juices and simmering them on the stovetop.
12. Slice the prime rib against the grain and serve.

Zesty garlic and herbs give way to incredibly tender, pink meat that practically melts. The slow cook renders the fat beautifully, leaving it flavorful but not greasy. Slice it thick for a hearty plate, or pile thin slices on crusty bread with a swipe of horseradish cream for an epic next-day sandwich.

Easy Roast Prime Rib with Red Wine Jus

There’s nothing quite like a perfectly roasted prime rib to make a holiday meal feel extra special. This easy recipe delivers juicy, tender meat with a rich red wine jus that’s surprisingly simple to pull off, even if you’re not a pro in the kitchen.

Serving: 6-8 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (6-7 lb) prime rib roast, bone-in (I always ask the butcher for one with good marbling)
– 3 tbsp extra virgin olive oil (my go-to for roasting)
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 1 tbsp kosher salt (I prefer Diamond Crystal for its lighter texture)
– 2 tsp freshly cracked black pepper
– 2 cups beef stock
– 1 cup dry red wine, like Cabernet Sauvignon
– 2 tbsp unsalted butter, cold (this helps thicken the jus beautifully)
– 1 large yellow onion, roughly chopped
– 2 carrots, roughly chopped
– 2 celery stalks, roughly chopped

Instructions

1. Preheat your oven to 450°F (232°C) and place a rack in the lower third.
2. Pat the prime rib roast completely dry with paper towels—this helps the seasoning stick and promotes a better crust.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper to form a paste.
4. Rub the herb paste evenly over the entire surface of the roast, including the sides.
5. Place the chopped onion, carrots, and celery in the bottom of a large roasting pan to create a vegetable trivet.
6. Set the seasoned roast, fat-side up, on top of the vegetables in the pan.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone.
8. Roast at 450°F for 20 minutes to sear the outside and develop a flavorful crust.
9. Without opening the oven door, reduce the temperature to 325°F (163°C) and continue roasting.
10. Cook until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare, which will take about 2 to 2.5 hours total.
11. Carefully transfer the roast to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 30 minutes—this allows the juices to redistribute for maximum tenderness.
12. While the meat rests, place the roasting pan with the vegetables and drippings over medium heat on the stovetop.
13. Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan, a technique called deglazing that adds incredible depth of flavor.
14. Let the wine simmer and reduce by half, about 5-7 minutes.
15. Add the beef stock and bring the mixture to a gentle boil.
16. Simmer for 10-15 minutes until the liquid has reduced slightly and the flavors have melded.
17. Strain the jus through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract all their flavor.
18. Whisk in the cold butter, one tablespoon at a time, until the jus is glossy and slightly thickened.
19. Carve the rested roast against the grain into thick slices.
20. Serve the sliced prime rib immediately, drizzled with the warm red wine jus.

So, you’ll get incredibly tender, pink-centered meat with a savory, herb-packed crust. The red wine jus is rich and silky, cutting through the richness of the beef perfectly. Slice it thick for a classic presentation, or pile it on toasted bread with a little horseradish cream for an epic sandwich the next day.

Herb Butter Prime Rib Roast

Let’s be honest—nothing says holiday feast quite like a perfectly cooked prime rib roast. You get that gorgeous crust, juicy interior, and all the compliments. And when you slather it with homemade herb butter? Pure magic.

Serving: 6-8 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (5-6 lb) prime rib roast, bone-in (I always ask the butcher for the first three ribs—it’s the perfect size for my family)
– 1 cup (2 sticks) unsalted butter, softened (room temp butter blends so much easier with the herbs)
– 4 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp fresh rosemary, finely chopped (I grow my own, but store-bought works great too)
– 2 tbsp fresh thyme leaves
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil (my go-to for high-heat roasting)

Instructions

1. Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature—this helps it cook evenly.
2. Preheat your oven to 450°F (232°C) and place a rack in the lower third of the oven.
3. In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, 1 tsp of the kosher salt, and black pepper. Mix until fully incorporated. Tip: Use a fork to mash it all together if your butter isn’t quite soft enough.
4. Pat the prime rib roast completely dry with paper towels—this is key for a good sear.
5. Rub the entire roast with the olive oil, then season generously with the remaining kosher salt.
6. Using your hands, spread the herb butter mixture evenly over the top and sides of the roast. Tip: Don’t be shy—get it into all the nooks and crannies for maximum flavor.
7. Place the roast, fat-side up, in a roasting pan fitted with a rack.
8. Roast at 450°F for 20 minutes to create a beautiful crust.
9. Without opening the oven door, reduce the heat to 325°F (163°C) and continue roasting. Tip: For medium-rare, cook for about 15-18 minutes per pound. Use a meat thermometer—it should read 125°F (52°C) in the thickest part when you pull it out.
10. Once done, transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest for 30 minutes—this allows the juices to redistribute.
11. Slice against the grain and serve immediately.

Carve into those beautiful slices and watch the juices pool. The herb butter creates a fragrant, crispy crust that gives way to incredibly tender, pink meat. I love serving it with the pan drippings spooned right over the top, alongside some creamy mashed potatoes to soak it all up.

One-Pan Prime Rib with Vegetables

Kicking off the holiday season with a showstopper that practically cooks itself? You’ve got to try this one-pan prime rib with vegetables. It’s the ultimate cozy, impressive meal with minimal cleanup—perfect for when you want to wow guests without spending all day in the kitchen.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (5-pound) bone-in prime rib roast (let it sit out for an hour to take the chill off—trust me, it cooks more evenly)
– 3 tablespoons extra virgin olive oil (my go-to for rich flavor)
– 4 cloves garlic, minced (fresh is best here, but pre-minced works in a pinch)
– 2 tablespoons fresh rosemary, chopped (dried is fine, but use half the amount)
– 1 tablespoon kosher salt (I prefer this over table salt for better seasoning)
– 1 teaspoon black pepper, freshly ground
– 2 pounds baby potatoes (the small ones roast up so creamy)
– 1 pound carrots, peeled and cut into 2-inch chunks
– 1 large yellow onion, cut into wedges (it caramelizes beautifully)
– 1 cup beef broth (low-sodium lets you control the salt)

Instructions

1. Preheat your oven to 450°F (232°C) and place a large roasting pan inside to heat up—this helps sear the meat right away.
2. Pat the prime rib roast completely dry with paper towels; this ensures a crispy, golden crust.
3. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper into a paste.
4. Rub the paste evenly all over the prime rib, covering every surface for maximum flavor.
5. Carefully remove the hot roasting pan from the oven and place the seasoned prime rib in the center, fat-side up.
6. Arrange the baby potatoes, carrot chunks, and onion wedges around the roast in the pan.
7. Pour the beef broth into the bottom of the pan (not over the meat) to create steam and prevent burning.
8. Roast at 450°F for 20 minutes to sear the outside, then reduce the oven temperature to 325°F (163°C).
9. Continue roasting for about 2 hours, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare—this is my tip for perfect doneness without guessing.
10. Remove the pan from the oven and transfer the prime rib to a cutting board; let it rest for 20 minutes (don’t skip this—it keeps the juices in!).
11. While the meat rests, give the vegetables a stir and return the pan to the oven for 10 more minutes to crisp them up.
12. Slice the prime rib against the grain and serve with the roasted vegetables and pan juices spooned over the top.

Letting the meat rest gives you a juicy, tender slice with a flavorful crust, while the veggies soak up all those savory drippings. I love serving this with a simple arugula salad on the side to balance the richness—it’s a meal that feels fancy but comes together with ease.

Prime Rib with Horseradish Cream

Nothing says holiday feast quite like a perfectly cooked prime rib with a zesty horseradish cream. You’ll love how simple this impressive centerpiece is to prepare, and that creamy horseradish sauce cuts through the rich beef beautifully. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

– 1 (5-pound) prime rib roast (I always ask my butcher for a bone-in cut—it adds so much flavor)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 4 cloves garlic, minced (fresh is best here, trust me)
– 1 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 2 tbsp fresh rosemary, chopped
– 1 cup sour cream (full-fat gives the creamiest texture)
– 3 tbsp prepared horseradish (adjust if you like it extra spicy)
– 1 tbsp fresh lemon juice (a squeeze brightens everything up)
– 1/4 tsp salt

Instructions

1. Preheat your oven to 450°F (232°C).
2. Pat the prime rib roast completely dry with paper towels—this helps the seasoning stick and promotes a better crust.
3. In a small bowl, combine the olive oil, minced garlic, kosher salt, black pepper, and chopped rosemary to make a paste.
4. Rub the paste evenly over the entire surface of the prime rib roast.
5. Place the roast, bone-side down, in a roasting pan fitted with a rack.
6. Roast the prime rib at 450°F (232°C) for 15 minutes to sear the outside.
7. Reduce the oven temperature to 325°F (163°C) without opening the door.
8. Continue roasting for about 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare. Tip: Letting the roast come to room temp for an hour before cooking ensures more even doneness.
9. Remove the roast from the oven and transfer it to a cutting board.
10. Loosely tent the roast with aluminum foil and let it rest for 20 minutes—this allows the juices to redistribute.
11. While the roast rests, make the horseradish cream: in a medium bowl, whisk together the sour cream, prepared horseradish, fresh lemon juice, and 1/4 tsp salt until smooth.
12. Cover the bowl and refrigerate the horseradish cream until ready to serve. Tip: Making this sauce ahead lets the flavors meld beautifully.
13. After resting, carve the prime rib against the grain into 1-inch thick slices.
14. Serve the sliced prime rib immediately with the chilled horseradish cream on the side. Tip: Save those pan drippings for an incredible gravy or au jus.
My favorite part is slicing into that juicy, pink center after the rest. The horseradish cream adds a cool, tangy kick that balances the savory, herb-crusted beef perfectly. Try serving it with crispy roasted potatoes and a simple green salad for a complete, show-stopping meal.

No-Fuss Prime Rib with Au Jus

A perfect prime rib doesn’t have to be a weekend project—this no-fuss version delivers that impressive, juicy roast with minimal hands-on time. You’ll love how the simple au jus brings everything together. Let’s get that oven preheated and make dinner happen.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours

Ingredients

– 1 (5-pound) prime rib roast, bone-in (I always ask the butcher for the first three ribs—it cooks more evenly)
– 2 tbsp extra virgin olive oil (my go-to for rich flavor)
– 4 cloves garlic, minced (fresh is best here, but pre-minced works in a pinch)
– 1 tbsp kosher salt (coarse salt gives a better crust)
– 1 tsp freshly ground black pepper
– 2 cups beef broth (low-sodium lets you control the seasoning)
– 1 tbsp Worcestershire sauce (adds a nice savory depth)
– 1 sprig fresh rosemary (dried works, but fresh makes a difference)

Instructions

1. Preheat your oven to 450°F—this high heat will sear the roast for a perfect crust.
2. Pat the prime rib roast completely dry with paper towels; this helps the seasoning stick and promotes browning.
3. In a small bowl, mix the olive oil, minced garlic, kosher salt, and black pepper into a paste.
4. Rub the paste evenly all over the roast, covering every surface.
5. Place the roast, bone-side down, in a roasting pan fitted with a rack.
6. Roast at 450°F for 20 minutes to sear the outside.
7. Reduce the oven temperature to 325°F without opening the door—this keeps the heat steady for even cooking.
8. Continue roasting for about 1 hour and 40 minutes, or until a meat thermometer inserted into the thickest part reads 125°F for medium-rare.
9. Remove the roast from the oven and transfer it to a cutting board; tent it loosely with foil and let it rest for 20 minutes—this allows the juices to redistribute.
10. While the roast rests, place the roasting pan on the stovetop over medium heat.
11. Add the beef broth and Worcestershire sauce to the pan drippings, scraping up any browned bits with a wooden spoon.
12. Bring the mixture to a simmer and cook for 5 minutes, then stir in the rosemary sprig.
13. Strain the au jus through a fine-mesh sieve into a serving pitcher.
14. Slice the prime rib against the grain into 1-inch thick pieces.
15. Serve the slices with the warm au jus poured over or on the side.

What you get is a tender, pink-centered roast with a savory, garlicky crust that pairs perfectly with the rich au jus. Try serving it over creamy mashed potatoes or with a simple side salad for a complete meal that feels special without the stress.

Foolproof Garlic Prime Rib

Believe me when I say this garlic prime rib is the ultimate showstopper for any special occasion—it’s surprisingly simple to pull off, and the results are absolutely mouthwatering. You’ll end up with a juicy, flavorful roast that feels fancy without the fuss. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

– 1 (5-pound) prime rib roast, bone-in (I always ask my butcher for a well-marbled cut—it makes all the difference)
– 8 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 1 tbsp kosher salt (coarse salt gives a nice crust)
– 1 tsp freshly ground black pepper
– 1 tsp dried rosemary (or fresh if you have it, but dried works great too)
– 1 tsp dried thyme

Instructions

1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the prime rib roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, mix together the minced garlic, olive oil, salt, pepper, rosemary, and thyme until it forms a paste.
4. Rub the garlic paste evenly all over the entire surface of the roast, covering every nook and cranny.
5. Place the roast, bone-side down, in a roasting pan fitted with a rack to allow air circulation.
6. Roast at 450°F for exactly 15 minutes to sear the outside and lock in juices.
7. Reduce the oven temperature to 325°F without opening the door, and continue roasting for about 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part reads 125°F for medium-rare.
8. Tip: Let the roast rest for at least 20 minutes before carving—this keeps it juicy and tender.
9. Carve the roast against the grain into thick slices for serving.
10. Tip: Save any pan drippings to make a quick gravy by simmering with a bit of broth.
11. Tip: If you prefer more doneness, cook to 135°F for medium, but avoid overcooking to keep it succulent.
You’ll love the tender, melt-in-your-mouth texture and the robust garlic-herb crust that forms a perfect savory contrast. Serve it sliced thin with roasted veggies or pile it high on crusty bread for an epic sandwich the next day—it’s just as delicious leftover!

Easy Oven-Baked Prime Rib

Zipping through holiday meals can be stressful, but this prime rib makes it simple. You’ll get that impressive centerpiece without the fuss—just some patience while it bakes. Trust me, your guests will think you spent all day in the kitchen.

Serving: 8 | Pre Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

– 1 (8-pound) prime rib roast (I like to ask the butcher for the ‘second cut’—it’s more marbled and flavorful)
– ¼ cup extra virgin olive oil (my go-to for rich flavor)
– 3 tbsp kosher salt (coarse salt creates that perfect crust)
– 2 tbsp freshly ground black pepper (freshly cracked makes all the difference)
– 4 cloves garlic, minced (room temp garlic blends easier into the paste)
– 2 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is worth it)
– 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 500°F—yes, it’s high, but this sears the roast beautifully.
2. Pat the prime rib roast completely dry with paper towels; this helps the seasoning stick better.
3. In a small bowl, mix the olive oil, kosher salt, black pepper, minced garlic, rosemary, and thyme into a thick paste.
4. Rub the paste evenly over the entire surface of the roast, covering all sides generously.
5. Place the roast fat-side up in a roasting pan fitted with a rack to allow air circulation.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone.
7. Roast at 500°F for exactly 15 minutes to form a golden-brown crust.
8. Without opening the oven door, reduce the temperature to 325°F and roast for about 2 hours and 45 minutes, or until the thermometer reads 120°F for medium-rare (tip: check after 2 hours, as oven temps can vary).
9. Remove the roast from the oven and transfer it to a cutting board; tent loosely with aluminum foil.
10. Let the prime rib rest for 30 minutes—this allows the juices to redistribute, keeping it moist when sliced.
11. Carve the roast against the grain into ½-inch thick slices for tender servings.
Wow, that first slice reveals a juicy, pink interior with a crispy herb crust. The garlic and rosemary infuse every bite with savory warmth. Serve it with creamy horseradish sauce or au jus for dipping, and watch it disappear fast!

Classic Prime Rib Roast with Pan Drippings

Sometimes you just need that showstopping centerpiece for a holiday table or special Sunday dinner, and nothing delivers quite like a perfectly cooked prime rib roast. You’ll love how the rich, beefy flavor pairs with those irresistible pan drippings—it’s easier than you might think to pull off at home! Let’s get that oven preheated and make some magic happen.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (5-pound) bone-in prime rib roast, at room temperature for even cooking—trust me, this makes a huge difference!
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 2 tablespoons kosher salt, I prefer the larger crystals for a better crust
– 1 tablespoon freshly ground black pepper, freshly cracked gives the best aroma
– 4 cloves garlic, minced, because garlic makes everything better
– 2 sprigs fresh rosemary, chopped, for that herby fragrance
– 1 cup beef broth, to deglaze the pan and build those drippings
– 2 tablespoons all-purpose flour, for thickening the gravy

Instructions

1. Preheat your oven to 450°F (232°C) and place a rack in the middle position.
2. Pat the prime rib roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, mix the olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary to form a paste.
4. Rub the paste evenly all over the entire surface of the roast, including the sides and ends.
5. Place the roast, bone-side down, in a roasting pan fitted with a rack to allow air circulation.
6. Roast at 450°F for 20 minutes to sear the outside and create a flavorful crust.
7. Reduce the oven temperature to 325°F (163°C) without opening the door, and continue roasting for about 2 hours, or until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare.
8. Tip: Let the roast rest on a cutting board, loosely tented with foil, for at least 20 minutes—this keeps the juices inside when you slice.
9. While the roast rests, pour off all but 2 tablespoons of fat from the roasting pan, leaving the browned bits (fond) behind.
10. Place the pan over medium heat on the stovetop and sprinkle in the flour, whisking constantly for 1 minute to cook out the raw taste.
11. Slowly pour in the beef broth, whisking continuously to scrape up the fond and prevent lumps, until the gravy thickens, about 3-5 minutes.
12. Strain the gravy through a fine-mesh sieve into a serving bowl for a smooth texture.
13. Slice the roast against the grain into 1-inch thick pieces and serve immediately with the warm gravy on the side.
14. Tip: Use a sharp carving knife for clean slices and save the bones for making stock later—they’re packed with flavor!

Ultimate comfort awaits with each tender, juicy slice that melts in your mouth, complemented by the savory, herb-infused gravy. Try serving it over creamy mashed potatoes or with roasted root vegetables for a cozy, complete meal that’ll have everyone asking for seconds.

Quick and Easy Prime Rib with Mustard Crust

Dinner parties don’t have to be stressful, especially when you’ve got this show-stopping prime rib up your sleeve. You’ll love how the tangy mustard crust locks in all those incredible juices, and the best part? It’s way easier to make than it looks.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

• 1 (5-pound) prime rib roast, bone-in – letting it sit out for about 30 minutes before cooking helps it cook more evenly.
• 1/4 cup Dijon mustard – I love the sharp, tangy flavor this brings to the crust.
• 2 tbsp whole-grain mustard – this adds a wonderful texture and pops of flavor.
• 3 cloves garlic, minced – fresh is always best here for that punchy aroma.
• 2 tbsp fresh rosemary, finely chopped – if you have it growing in a pot, even better!
• 1 tbsp fresh thyme leaves
• 2 tsp kosher salt – I find this coats the meat more evenly than table salt.
• 1 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil – my go-to for roasting as it has a great flavor.

Instructions

1. Preheat your oven to 450°F (232°C) and position a rack in the lower third.
2. Pat the prime rib roast completely dry with paper towels. Tip: A dry surface is key for getting a good crust.
3. In a small bowl, combine the Dijon mustard, whole-grain mustard, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper.
4. Drizzle the olive oil over the mustard mixture and stir until a paste forms.
5. Rub the mustard paste evenly over the entire surface of the prime rib roast, covering all sides.
6. Place the coated roast, bone-side down, in a roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone.
8. Roast the prime rib at 450°F for 20 minutes to sear the crust.
9. Without opening the oven door, reduce the oven temperature to 325°F (163°C).
10. Continue roasting until the meat thermometer reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Tip: This will take about 15-18 minutes per pound, so plan for roughly 1 hour 45 minutes to 2 hours total for a 5-pound roast. Trust the thermometer, not the clock!
11. Once the desired temperature is reached, carefully remove the roast from the oven.
12. Transfer the prime rib to a cutting board and tent it loosely with aluminum foil. Tip: Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist.
13. Carve the prime rib by slicing against the grain between the bones.

Buttery and tender, each slice practically melts with a perfect pink center. The crust delivers a fantastic savory punch that complements the rich beef without overpowering it. For a real treat, serve it with the pan juices spooned over the top or alongside some creamy horseradish sauce.

Simple Smoked Prime Rib

Gather your friends and fire up the smoker because this simple smoked prime rib is about to become your new favorite centerpiece. It’s surprisingly easy to pull off and delivers that incredible, tender, smoky flavor everyone craves. You’ll be amazed at how straightforward it is to get restaurant-quality results right in your own backyard.

Serving: 6-8 | Pre Time: 30 minutes | Cooking Time: 4-5 hours

Ingredients

– 1 (7-8 lb) prime rib roast, bone-in (ask your butcher for a good marbled one—it makes all the difference)
– 3 tbsp coarse kosher salt (I love the texture it gives the crust)
– 2 tbsp freshly cracked black pepper
– 2 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp smoked paprika (this adds a nice base layer of smokiness)
– 2 cups beef broth (for the drip pan, low-sodium is my go-to)
– Hickory wood chunks (about 4-5 medium pieces for that classic smoke flavor)

Instructions

1. Pat the prime rib roast completely dry with paper towels.
2. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
3. Rub the spice mixture evenly over the entire surface of the roast, covering all sides.
4. Let the seasoned roast sit at room temperature for 30 minutes. (Tip: This helps it cook more evenly.)
5. While the roast rests, prepare your smoker by preheating it to 225°F using indirect heat.
6. Add the hickory wood chunks to the hot coals or wood box to start generating smoke.
7. Place a disposable aluminum pan on the grate below where the roast will sit and pour in the beef broth.
8. Set the seasoned prime rib roast directly on the smoker grate, fat-side up.
9. Insert a meat probe thermometer into the thickest part of the roast, avoiding the bone.
10. Close the smoker lid and smoke the roast until the internal temperature reaches 120°F for medium-rare, about 4-5 hours. (Tip: Don’t peek too often—every time you open the lid, you lose heat and smoke.)
11. Once it hits 120°F, carefully remove the roast from the smoker and transfer it to a cutting board.
12. Tent the roast loosely with aluminum foil and let it rest for 30 minutes. (Tip: This resting period is crucial for juicy, tender meat.)
13. After resting, slice the roast against the grain into thick, beautiful pieces.
14. Serve immediately with your favorite sides.

Unbelievably tender and packed with a deep, savory smoke flavor that permeates every bite. The crust is wonderfully peppery and salty, giving way to a perfectly pink, juicy interior. Slice it thick for a hearty plate or serve thin slices on crusty bread with a smear of horseradish cream for an incredible next-day sandwich.

Prime Rib with Garlic Herb Butter

Holiday dinners just got a whole lot easier with this showstopping prime rib. You’ll love how simple it is to make something that feels so fancy. Trust me, once you try this garlic herb butter version, it’ll become your new go-to for special occasions.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours

Ingredients

– 1 (5-pound) prime rib roast, bone-in (I always ask my butcher for the first three ribs—they have the best marbling)
– 1/2 cup unsalted butter, softened (room temp butter blends so much better with the herbs)
– 4 cloves garlic, minced (fresh is key here for that punchy flavor)
– 2 tbsp fresh rosemary, finely chopped (I grow my own, but store-bought works great too)
– 2 tbsp fresh thyme leaves
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
– 2 tbsp extra virgin olive oil (my go-to for roasting)

Instructions

1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the prime rib completely dry with paper towels—this helps the crust get nice and crispy.
3. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper until well combined.
4. Rub the olive oil all over the prime rib, then spread the garlic herb butter mixture evenly over the entire surface.
5. Place the roast bone-side down in a roasting pan and insert an oven-safe meat thermometer into the thickest part, avoiding the bone.
6. Roast at 450°F for 20 minutes to sear the outside and create that beautiful crust.
7. Reduce the oven temperature to 325°F without opening the door and continue roasting until the thermometer reads 120°F for medium-rare, about 1 hour 40 minutes more.
8. Remove the roast from the oven, tent loosely with foil, and let it rest for 20 minutes—this keeps all those delicious juices inside when you slice.
9. Carve between the bones and serve immediately.

Gorgeous slices reveal a perfect pink center surrounded by that flavorful herb crust. The garlic butter melts into every bite, making each mouthful incredibly juicy and aromatic. Try serving it with the pan drippings spooned over mashed potatoes for the ultimate comfort meal.

Easy Prime Rib with Herbed Salt Crust

Wondering how to make a show-stopping holiday roast without stressing? This easy prime rib with a herbed salt crust delivers juicy, flavorful meat with minimal fuss. You’ll love how the simple crust locks in moisture while creating a deliciously seasoned exterior.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (8-pound) prime rib roast, bone-in (I always ask the butcher to french the bones for a prettier presentation)
– 1 cup kosher salt (Diamond Crystal is my favorite for its flaky texture)
– 1/4 cup fresh rosemary leaves, finely chopped (fresh makes a huge difference here)
– 1/4 cup fresh thyme leaves, finely chopped
– 3 tablespoons black peppercorns, coarsely ground
– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 4 garlic cloves, minced

Instructions

1. Preheat your oven to 450°F and place a rack in the lower third of the oven.
2. Pat the prime rib roast completely dry with paper towels—this helps the crust stick better.
3. In a medium bowl, combine the kosher salt, chopped rosemary, chopped thyme, coarsely ground black peppercorns, and minced garlic.
4. Drizzle the extra virgin olive oil all over the roast, rubbing it into every surface.
5. Press the salt-herb mixture firmly onto the entire roast, creating an even 1/4-inch thick crust.
6. Place the roast, bone-side down, in a roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone.
8. Roast at 450°F for 20 minutes to sear the crust.
9. Reduce the oven temperature to 325°F without opening the door.
10. Continue roasting until the thermometer reads 120°F for medium-rare, about 2 hours 10 minutes more.
11. Transfer the roast to a cutting board and tent loosely with foil.
12. Let the roast rest for exactly 30 minutes—this allows the juices to redistribute.
13. Carefully crack off and discard the salt crust before carving.
14. Slice the meat against the grain into 1-inch thick portions.
A buttery-soft interior contrasts beautifully with the savory, crackly crust. The herbed salt infuses every bite without overpowering the beef’s natural richness. Serve it with a simple horseradish cream or pan juices reduced with a splash of red wine for an extra touch.

Dijon Herb-Crusted Prime Rib

Ever had one of those holiday meals that just feels like a warm hug? This Dijon herb-crusted prime rib is exactly that—a showstopping centerpiece that’s surprisingly straightforward to pull off. You’ll love how the savory crust gives way to perfectly pink, juicy meat inside.

Serving: 6-8 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (5-6 lb) bone-in prime rib roast (let it sit on the counter for 1-2 hours to take the chill off—trust me, it cooks more evenly)
– 1/4 cup Dijon mustard (the grainy kind adds great texture)
– 3 tbsp extra virgin olive oil, my go-to for richness
– 3 cloves garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
– 2 tbsp fresh rosemary, finely chopped (dried works too, use 2 tsp)
– 2 tbsp fresh thyme leaves (again, dried is fine—1 tsp)
– 1 tbsp kosher salt (I prefer this over table salt for better seasoning)
– 1 tsp freshly ground black pepper
– 1/2 tsp crushed red pepper flakes (optional, but a little heat is nice)

Instructions

1. Preheat your oven to 450°F and place a rack in the lower third of the oven.
2. Pat the prime rib roast completely dry with paper towels—this helps the crust stick.
3. In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes until smooth.
4. Rub the mustard-herb mixture all over the entire surface of the roast, coating it evenly.
5. Place the roast bone-side down in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the bone.
7. Roast at 450°F for 20 minutes to sear the crust.
8. Without opening the oven door, reduce the oven temperature to 325°F.
9. Continue roasting until the thermometer reads 120°F for medium-rare, about 2 hours. Tip: Ovens vary, so rely on the thermometer, not just time.
10. Carefully remove the roast from the oven and transfer it to a cutting board.
11. Loosely tent the roast with aluminum foil and let it rest for 20-30 minutes. Tip: Resting is crucial—it lets the juices redistribute so they don’t run out when you slice.
12. Slice the roast against the grain into 1-inch thick pieces. Tip: Use a sharp knife for clean cuts.

You’ll get a beautiful contrast between the crispy, herb-packed crust and the tender, rosy interior. The Dijon adds a subtle tang that cuts through the richness beautifully. Try serving it with a simple horseradish cream or alongside roasted root vegetables for a cozy, complete feast.

Juicy Prime Rib with Peppercorn Gravy

Holiday gatherings just got a whole lot tastier with this show-stopping main course. Imagine tender, perfectly pink prime rib smothered in a rich, peppery gravy—it’s the ultimate comfort food that feels fancy without the fuss. You’ll have everyone asking for seconds (and the recipe!).

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (5-pound) prime rib roast, bone-in (I like to let it sit out for 30 minutes to take the chill off—it cooks more evenly)
– 2 tablespoons extra virgin olive oil, my go-to for rich flavor
– 3 tablespoons coarse kosher salt
– 2 tablespoons freshly cracked black pepper
– 1 large yellow onion, roughly chopped (it adds a sweet depth to the gravy)
– 4 cloves garlic, smashed (fresh is best here for that aromatic punch)
– 2 cups beef broth, low-sodium so you can control the salt
– 1/2 cup heavy cream
– 2 tablespoons all-purpose flour
– 2 tablespoons whole black peppercorns, lightly crushed (they give the gravy a wonderful texture)

Instructions

1. Preheat your oven to 450°F (232°C) and place a rack in the middle position.
2. Pat the prime rib roast completely dry with paper towels—this helps the seasoning stick and promotes a better crust.
3. Rub the roast all over with olive oil, then evenly coat it with the salt and black pepper, pressing gently to adhere.
4. Place the roast, fat-side up, in a large roasting pan and scatter the onion and garlic around it.
5. Roast at 450°F for 20 minutes to sear the outside, then reduce the oven temperature to 325°F (163°C) without opening the door.
6. Continue roasting for about 2 hours, or until a meat thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare—this is key for juicy results.
7. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes to allow the juices to redistribute.
8. While the roast rests, place the roasting pan with the onion and garlic on the stovetop over medium heat.
9. Sprinkle the flour over the drippings and cook, stirring constantly, for 2 minutes until it turns light brown and smells nutty.
10. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan—those bits are flavor gold!
11. Add the crushed peppercorns and simmer the gravy for 10 minutes, stirring occasionally, until it thickens slightly.
12. Stir in the heavy cream and cook for another 2 minutes until the gravy is smooth and coats the back of a spoon.
13. Slice the prime rib against the grain into thick pieces and serve immediately with the peppercorn gravy drizzled over the top.

Unbelievably tender and packed with savory beef flavor, this prime rib melts in your mouth with every bite. The gravy adds a creamy, peppery kick that’s just bold enough without overpowering the meat—try serving it over mashed potatoes or with a side of roasted veggies for a complete feast. Leftovers? They make amazing sandwiches the next day!

Easy Cheesy Garlic Prime Rib

Believe me, you don’t need a special occasion to make this showstopper. It’s surprisingly simple to pull off, and the payoff is a juicy, garlicky, cheesy masterpiece that’ll have everyone asking for seconds.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 1 (5-6 lb) prime rib roast, bone-in (trust me, the bone adds incredible flavor)
– 1/4 cup extra virgin olive oil, my go-to for richness
– 8 cloves garlic, minced (fresh is best here, not the jarred stuff)
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
– 1 cup shredded Gruyère cheese (it melts like a dream)
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream, at room temperature

Instructions

1. Preheat your oven to 450°F (232°C) and place a rack in the lower third.
2. Pat the prime rib roast completely dry with paper towels—this helps the crust form nicely.
3. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and pepper into a paste.
4. Rub the paste all over the entire surface of the roast, getting into every nook and cranny.
5. Place the roast, bone-side down, in a roasting pan and insert an oven-safe meat thermometer into the thickest part, avoiding the bone.
6. Roast at 450°F for 20 minutes to sear the outside and lock in those juices.
7. Reduce the oven temperature to 325°F (163°C) without opening the door, and continue roasting.
8. Cook until the thermometer reads 120°F (49°C) for medium-rare, about 2 hours more—check it, don’t guess!
9. Remove the roast from the oven, tent it loosely with foil, and let it rest for 30 minutes; this keeps it juicy when you slice.
10. While it rests, in a medium bowl, combine the Gruyère, Parmesan, and heavy cream until well mixed.
11. After resting, spread the cheese mixture evenly over the top of the roast.
12. Turn the oven to broil on high and place the roast back in, about 6 inches from the heat.
13. Broil for 3-5 minutes, watching closely, until the cheese is bubbly and golden brown.
14. Carefully remove from the oven and let it sit for 5 minutes before carving against the grain into thick slices.
Look at that gorgeous crust giving way to tender, pink meat infused with garlic and herbs. The melted cheese adds a creamy, salty punch that pairs perfectly with the rich beef. Slice it up and serve over creamy mashed potatoes or with a simple arugula salad for a meal that feels totally luxurious.

Conclusion

Whether you’re hosting a holiday feast or a cozy Sunday dinner, this roundup of 27 prime rib recipes offers something for every home cook. From classic roasts to creative twists, you’ll find inspiration to make a memorable meal. We’d love to hear which recipe you try first—leave a comment with your favorite and share this article on Pinterest to spread the delicious ideas!