Prime Rib

Prime Rib

This is a simple method of cooking a delicious prime rib that you would typically find in any five star restaurant. The key is simple… keep an eye on the temperature!
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 servings


  • 5 lb boneless ribeye
  • 1 tbsp minced garlic
  • Salt and pepper
  • 2 tbsp canola or olive oil
  • 1-2 tbsp fresh grated horseradish
  • ½ tsp Worcestershire sauce
  • cup sour cream


  • Pull roast from refrigerator and let sit at room temperature for two hours.
  • Preheat oven to 325℉.
  • Blend together grated horseradish, Worcestershire, and sour cream.
  • Rinse the roast and pat dry.
  • Rub roast with minced garlic and sprinkle with salt and pepper.
  • In large sauté pan at medium high heat, add oil.
  • Add the seasoned roast to sear all sides. (You want all sides to have a light crust, and don’t worry, you will have a little smoke)
  • Place seared roast in roasting pan. Take and record internal temperature by inserting thermometer into the center of the roast [range will be 50℉ – 65℉].
  • Place in oven for approximately 1-½ hours. After 1 hour, take a temperature reading and continue every 15 minutes.
  • Once the roast center temperature reaches 125℉, remove from oven
  • Baste roast a few times by pouring juices from pan over roast.
  • Let sit for 25-30 minutes.
  • Pour remaining juices into a small sauce pan to prepare au jus.
  • Heat and whisk au jus to blend juices. If needed, you can add beef base to intensify the flavor.
Keyword prime rib

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