Follow This Prime Rib Recipe For The Perfect Prime Rib
Prime Rib is a large cut of beef that comes from the rib section of the animal. It’s well-marbled with fat, which makes it extremely flavorful and juicy.
Prime Rib recipes usually call for it to be roasted in an oven, but it can also be grilled or smoked. When cooked properly, Prime Rib is tender and juicy with a crispy outer crust. If you’re new to cooking Prime Rib, don’t worry – I’m going to show you how to prepare the perfect Prime Rib recipe.
But first, you’ll need to choose the right cut of meat.
Prime Rib comes in two types: Prime and Choice
When purchasing a Prime Rib, you may be given the option of choosing between Prime and Choice. Prime is a little harder to find, so you may only have the option of Choice. But not to worry, either one is a great piece of meat. Just be sure to choose a cut that is well-marbled with fat. This will ensure the meat is juicy and flavorful.
But what is the difference? Prime beef is considered to be the highest quality, with well-marbled meat that is tender and juicy. Choice beef is also of good quality, but it has slightly less marbling than Prime. Prime beef will typically cost more than Choice, but it may be worth the investment if you are looking for an especially tender and flavorful roast.
However, when making the decision of either Prime or Choice it’s also important to know how much you should buy. The rule of thumb is 1 pound per person for bone-in Prime Rib and 1/2 – 3/4 pounds per person for boneless Prime Rib. This will ensure that there’s enough for everyone to enjoy seconds (or thirds!)
And of course, leftovers are always a bonus. So, when in doubt, err on the side of buying too much rather than too little. After all, Prime Rib is just as good, if not better the next day. Just be sure to have plenty of horseradish cream on hand to complete the perfect meal!
Five side dishes that are delicious with Prime Rib:
- Asparagus Tips
- Buttered Green Beans
- Potatoes Au Gratin
- Garlic Mashed Potatoes
- Stuffed Onion – Using a Sweet Vidalia Onion
What wines should you serve with Prime rib?
Prime rib is a classic and it pairs well with a variety of wines. For a traditional pairing, try serving it with a rich red wine like Cabernet Sauvignon or Merlot. These wines have bold flavors that can stand up to the rich, succulent flavor of the meat, and pair nicely.
If you prefer white wine, try pairing it with a Chardonnay or Sauvignon Blanc. These wines are creamy and full-bodied, and they can help to accentuate the taste of your roast.
Of course, if you are serving Prime Rib on a special occasion, you can’t go wrong with pairing it with sparkling wine or Champagne. This is also a good pairing if you’re serving it for brunch. The bubbles in these wines will help to cut through the richness of the meat.
Whatever wine you choose, be sure to serve it at the proper temperature. Red wine should be served at room temperature, while white wine should be chilled. By following these simple guidelines, you can ensure that your Prime Rib dinner is a truly memorable occasion.
So, what can you do with Prime Rib leftovers?
If you’re lucky enough to have leftovers, there are a number of things you can do to make the most of them. You are only limited by your imagination!
First, try slicing the meat thinly and using it in a sandwich. The rich flavor of the meat pairs well with a variety of toppings, from sharp cheddar cheese to creamy horseradish sauce. Not only is this an awesome sandwich on its own, but you can take it to the next level by grilling the sandwich. You can’t beat a grilled cheese sandwich with sliced Prime Rib.
Alternatively, you could dice the roast and use it as a topping for a savory omelet. Another great way to enjoy the leftovers is to cube the meat and use it in a hearty chili. And of course, you can also top your favorite salad with sliced Prime Rib. Yum!
The possibilities are endless!
What is the best way to store Prime Rib leftovers?
So, you’ve cooked your roast and now you’re faced with the question of how to store the leftovers. Here are a few tips for storing Prime Rib leftovers so they stay fresh and delicious so you can continue to enjoy them for days to come!
First, slice the meat into thin strips or small chunks. This will help to keep the juices locked in, and help it to reheat evenly, making for tastier leftovers. Once you’ve carved off the slices you want, place the meat in an airtight container or wrap it tightly in plastic wrap and store it in the fridge.
If you want to freeze it, wrap it tightly in freezer-safe paper or plastic. Again, be sure to label the package with the date. When you’re ready to enjoy the Prime Rib again, simply thaw it in the refrigerator
When you’re ready to reheat, simply remove the wrappings and place the Prime Rib on a baking sheet. Then, cover loosely with foil and heat at a low temperature until warmed through. And then enjoy!
So, let’s go to this perfect Prime Rib recipe!
Perfect Prime Rib Recipe For A Perfect Prime Rib!
Recipe Video
Ingredients
- The Chef used a Choice 7 pounds Bone in, 3 bones, if you can find Prime that would be more delicious
- 2 to 3 ounces of Clarified Butter or Butter Olive Oil
- 2 tablespoons Herb De Provence of your favorite Dried Herb Blend
- 2 to 3 ounces Sweet Butter to use to finish the cooking
Instructions
- Salt and pepper the roast generously all over and place it on a rack on a cookie sheet in the fridge not covered for a few hours or as much as 48 to 72 hours.
When ready to cook Preheat Oven to 250ºF / 120ºC
- Brush the Roast with Clarified Butter or Butter Olive Oil and rub some Herbs de Provence.Place on top of a rack on a cookie sheet. If you do not have a rack or a cookie sheet, add celery, carrot onion in the bottom of a roasting pan and bake the prime rib that way.
- It took the Chef 3 ½ hours to cook the Roast to Rare to Medium Rare 120F/49C
- Remove Roast from Oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 45 minutes and up to 90 minutes. Meanwhile, Preheat Oven to highest possible temperature setting, 500 to 550°F / (260 to 288°C).
- Cover the Roast with Butter (like the Chef did in the video)
- Reheat the Roast for 10 to 15 minutes MAX.
- At this point you do not need to let it rest before cutting it.
You can find the items below used in making this dish at our online store!
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This is the best way to cook it. I have always started out at a high temp for about 10 minutes then down to 250 until it’s rare. But I like this way better and will try. Just picked up my cow that had been butchered – can’t wait to get at one of these. It is the BEST cut of beef, I could eat it every day.
Made this for Christmas dinner, came out perfect. Thank you for making easy to follow directions and giving me the confidence to try this.
I let my roast dry brine for 72 hours.I made this two days ago cooking it to 130, and letting it rest for 90 minutes.
It was so juicy and moist! Thanks for sharing your knowledge and tips with us Chef! It’s greatly appreciated!
So glad it worked beautifully for you! 😊
I am making this roast today. Was just wondering what rack is it cooked on in the oven ? It looks like you were cooking on the lowest rack. Just wanted to do it the way you did. Love watching you Chef ❤🤗
The lowest rack is perfect! 😊
Made this for New Year’s Day dinner. I was nervous because I haven’t had much luck with prime ribs in the past. I followed your recipe and watched the video several times. it came out great, my husband was impressed.
Awesome and congratulations! 😊
I’ve been making prime rib (or really, a standing rib roast) for years. Have used a salt crust, high heat roast start, sear and low roast…and they all were *good*, but not great. THIS RECIPE MAKES A GREAT ROAST. We used a three-bone, 6.4 lbs chuck end standing roast. Used a metal rack in an aluminum roasting pan. Did not use herbs, since I wanted to see if this was good before adding yet another change. Also, the meat was grassfed and pasture finished. Man oh man, it was tender, with perfect maillard effect (after the second roast with the butter). Next day: carved a couple thin slices and crusted them in the fat from the first day, saved from the bottom of the roasting pan. Yet another day of meat heaven. Thanks a million, JP!
Oh, and Chef, your horseradish sauce…WOW, just wow. Have been making that for years, but nothing was as good as that. I can imagine it loaded with cracked black pepper and some grated reggiano parmigiano for a great burger topper.
Awesome! So glad you enjoyed the recipes! 😊
This looks amazing. I NEED to know info about your Herbs de Provence dispenser. It’s fantastic! I could listen to you cook all day long! I already have my prime rib on my rotisserie but I will try this with the prime rib I’m making next week.
This is the dispenser the chef use. You can find a few stores selling the same online. Good luck and Bob Appetit!
https://provencekitchen.net/product/spice-grinder-herbs-de-provence-olive-wood/
After all these years I finally have found the perfect, foolproof directions for a stress free standing rib roast. No basting, no constantly checking the temperature, no worries if it cooked to early or too late. I sat in the living room in front of the fire with my guests and totally enjoyed the day. THANK YOU!!!!
Bravo! That is the way to do it! 🙂
Fantastic, Chef JP!!
Pulled at 125 and gave it an extra long rest since I misjudged estimated cook time, and dealing with a 2 bone.
It peaked at 130 tented and when it got back to 125 I put it back in the oven to hold temp, still tented. It made it back to 126 before I pulled it out to do the run up sear.
A short 10 minutes later I had a perfect medium rare to almost medium.
When you say a child can do it, your not kidding! I’m way too old to be a child, but I do cook like one.
When and if I grow up I want to be able to cook at your level.. Ok, I’ll settle for half as good. Until then I’ll continue to watch and try to learn. I guess you did teach this old dog a new trick. Thank you!
Thank you for the kind words! It is comments like yours that keep us motivated to produce great content! Godspeed!
Made this for dinner tonight! Best prime rib roast ever! My adult children could not stop talking about how delicious it was! I have deleted other prime rib recipes and bookmarked this one! Thank you so much! Perfect!!
Awesome! So glad you enjoyed the recipes! 😊
I just cooked my first standing rib roast ever. Followed your directions and it turned out perfectly. I got rave reviews from my whole family. Thanks ever so much
Awesome! So glad you enjoyed the recipes! 😊
Thanks Chef JP!!!
Recently found your channel …Soooo glad we did!!
Made your prime rib and au jus recipe today. Thanks to you, that is now our GO TO way to cook our holiday roast 👍
Thank You so much …and we made sure to let our family know who deserves the credit !!!
BTW, we used your Garlic infused olive oil to sauté the onions – i could have eaten them right out of the pot, they smelled so good 🙂
Merry Christmas to you from our family to your family
Thanks again
Vern
We are glad you found us! Awesome! So glad you enjoyed the recipes! 😊
It should take about 4 hours to get to 120F internal temp. Be sure to check the inside temp after 3 hours!😊
I Just made this dish for the first time ever and it was an instant hit. The only thing I did different was dry brine it for 60 hours. Took it out at 225 since my family like it closer to medium med-rare. We will be making this every year. Also, we made the Âu Ju using his beef stock recipe which is a must! Everyone also loved the horseradish sauce!!! TYSM!!!
Thank you for sharing chef! Yours looks unresistable. I’m following your recipe for dinner tonight. Hope mine is as good as yours.
Je adore! I have used this method for a year now, no other way compares! Jean Pierre, you have made preparing the feast fun again for this Grandmere. So much fun watching and listening to you cook. Thank you.
I will admit that I didn’t read through all of the comments, so if this question has already been answered I apologize.
Does the roast need to be brought up to room temp before cooking?
No need to! 😊
I didn’t see your recipe until AFTER I put my roast in at 500! Someone somewhere said 5 minutes per pound at 500 then turn oven off and do not open the door for 2 or 3 hours. “Perfect every time”. We shall see. 🙁
I’m making a 7 rib roast, and had the butcher cut it half, one 3 rib and one 4 rib. I can fit two roasting pans in my oven side by side. My question is, will the cooking time be the same for med-rare? Or will it take longer? So excited to try this reverse sear method!!
Thank you Chef!
It may take about 15% lounger cooking time. Be sure to check the inside temp for both roast!
Both roasts came out perfectly!! Best prime rib we’ve ever made. We’ll definitely use this method from no on. Thank you Chef!!
Awesome! So glad you enjoyed the recipes! 😊
Q. Do I really need clarified butter to brush on prior to baking or is regular melted butter ok or would olive oil be better?
Hi Desiree, either will work. I like clarified butter because of its flavor and it has a higher smoke point. But melted butter or virgin olive oil also works well.
There are so many ways to cook a prime rib but I keep coming back to Chef Jean Pierre’s method. Perfect pink from end to end every time! It has now become our Christmas favorite.
Thank you Lee!
Do I need to let the prime rib set out for two hours prior to cooking? Thanks
Going to try this for Christmas!
Thank you Bernie, Merry Christmas!
Chef what are you thoughts on pre roasting the rib bones then tying them back on for easier portioning? Also do you see any advantage to a 225 oven in terms of evenness?
I’m hungry just thinking about it 🙂
Good afternoon, are you using salted or unsalted butter?
unsalted butter 🙂
I’ve made this two years in a row (Christmas last year and Thanksgiving this year) and it’s always turned out excellent. Really simple and easy to do. Very foolproof using a good thermometer. Searing at the end with the oven rather than on a skillet also reduces mess (and triggering the smoke alarm!). Thank you for sharing this method, Chef Jean Pierre!
Thank you Joyce, this is one of my favorites as well!
Chef, we LOVE your recipes,this Thanksgiving I used your turkey recipe on a 20 lb turkey, I also made your turkey roulade recipe with chorizo stuffing, which was a Huge hit with the family along with your gravy recipe. I felt like a Michelin Chef 👍.
For this prime rib I want to make it today for New Years. My roast is prime boneless roast. Would this method work with boneless?
Thank you Chef for all your recipes and your wonderful teaching methods.
Thanks for the kind words! This method will work perfectly with boneless! 😊