Delish Prime Rib Recipe Made Easy

There’s something almost magical about a prime rib that’s perfectly roasted—juicy, tender, with that crispy, flavorful crust that makes you want to just dive right in, face first. This Delish Prime Rib Recipe Made Easy is exactly that, but without the headache or frantic Googling on how to not mess it up. It’s the kind of meal that feels fancy but lets you kick back and actually enjoy the party instead of running around like a maniac in the kitchen. Plus, it makes you look like a total pro without needing to be one.

My husband legit lights up every time I make this. Like, actual sparkle in his eye. He’s that guy who’s usually cool with simple things, but prime rib? He’s ready to claim the whole plate. And the kid? He’s still figuring out why we eat meat in giant slabs, but he happily devours the au jus-soaked sides like no tomorrow. This recipe turned into our “special occasion” hero pretty quick—birthdays, holidays, or just random Friday nights that deserve a little extra oomph. It even survived one of my classic kitchen “oops” moments without losing its charm (don’t ask, let’s just say the roast got a bit too cozy with the smoke alarm).

How to Make It

Alright, grab your prime rib—usually about 4-6 pounds is perfect—and bring it out of the fridge to chill at room temp for a bit. Don’t skip this step, it helps it cook evenly, unless you want some sections still cold inside (been there). Pat it dry because moisture = no crispy crust, and we want that crust like nobody’s business. Get your seasoning game strong—salt, pepper, garlic powder, and maybe some fresh rosemary if you’re feeling fancy. Rub that sucker down everywhere.

Pop it in a roasting pan, fat side up, and into a preheated oven at a high temp to start (like 450°F) for 15-20 minutes. This blast is what forms that crust we’re drooling over. Then, lower the heat to around 325°F and roast until it hits your preferred doneness—medium rare is classic (think 120-125°F internal before resting). Use a meat thermometer, trust me. Let it rest covered loosely in foil for 20 minutes so the juices redistribute and your slices don’t turn into sad, dry strips.

While that’s happening, throw together the au jus—beef broth, a splash of red wine if you want to get fancy, some pan drippings, and a quick simmer. Pour it over meat slices or dip away with bread on the side (and you will want to).

✔Ingredient Notes

– Prime Rib: The star of the show. Pick a rib roast with decent marbling for juicy results. If it’s slim pickings at the store, small fat chunks can be your friend here.
– Salt and Pepper: The ultra-simple combo that makes the crust so tasty. Don’t be shy with the salt—it brings out the beefy goodness.
– Garlic Powder: Adds mild garlic flavor without burning in the oven like fresh garlic might. Keeps it mellow but present.
– Fresh Rosemary (optional): This herb brings a piney, fragrant vibe that’s classic with beef. I sometimes miss it, sometimes forget it—both times it’s still amazing.
– Beef Broth and Red Wine: These create the au jus magic. If you don’t do wine, just broth or even a splash of balsamic vinegar works for depth.

✔Recipe Steps

1. Take the prime rib out of the fridge 1-2 hours before cooking to reach room temperature.
2. Pat the roast dry with paper towels and season generously with salt, pepper, and garlic powder (add rosemary if using).
3. Preheat oven to 450°F and roast the prime rib for 15-20 minutes to develop a crust.
4. Lower oven temperature to 325°F and continue roasting until the internal temp reaches 120-125°F for medium rare.
5. Remove from oven and tent loosely with foil; let rest for 20 minutes.
6. While resting, combine pan drippings, beef broth, and red wine in a saucepan; simmer to make au jus.

What to Serve It With

Classic mashed potatoes soaked in au jus, roasted garlic green beans, or even a simple arugula salad with lemon vinaigrette. Don’t forget crusty bread to dunk in all the glorious juice. If you want to get wild, creamy horseradish sauce is a killer partner too.

✔Tips & Mistakes

Use a thermometer. Nothing kills the vibe faster than slicing into a dry or undercooked prime rib. Also, don’t rush the resting. If you slice right away, the juices run out and that’s a sad, sad steak party. If your crust doesn’t seem crunchy enough, try blasting the heat for a few more minutes at first—watch closely.

✔Storage Tips

Leftovers are legit delicious cold or reheated. Wrap tight in foil or plastic wrap and pop in the fridge. If you’re like me and dive in for cold slices at breakfast, no shame. You can heat it gently in a pan or microwave, but honestly, prime rib cold is its own vibe—sometimes better than fresh.

✔Variations and Substitutions

If you don’t have fresh rosemary, dried works but use less—fresh is punchier. No red wine? Just red grape juice or extra broth with a splash of vinegar can mimic that acidity. For seasoning, if you love spice, a bit of smoked paprika or cayenne ups the drama. Tried honey instead of salt once—don’t. Keep salt as your best friend here.

Frequently Asked Questions

Delish Prime Rib Recipe Made Easy

This prime rib recipe delivers a juicy, flavorful roast with a crispy crust that's perfect for any special occasion or holiday dinner.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 5 pound prime rib roast
• ▢ 2 tablespoon olive oil
• ▢ 1.5 teaspoon kosher salt or to taste
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 4 clove garlic minced
• ▢ 1 tablespoon fresh rosemary chopped

Instructions

Preparation Steps

• Preheat oven to 450°F (232°C).
• Rub the prime rib roast with olive oil, garlic, rosemary, salt, and pepper.
• Place the roast on a rack in a roasting pan, fat side up.
• Roast in the preheated oven for 15 minutes to sear the outside.
• Reduce oven temperature to 325°F (163°C) and continue roasting for about 75 minutes or until internal temperature reaches 130°F (54°C) for medium rare.
• Remove from oven and let rest for at least 15 minutes before slicing.

Notes

For best results, use a meat thermometer and let the roast rest to retain juices before carving.