Making the perfect Steakhouse Style Prime Rib 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!
Prime rib always seemed so daunting to cook at home. It is expensive, the expectations are always high, and you really don’t want to ruin the day and waste so much money. However, cooking this for the first time was such a pleasant surprise. It was quick, it was easy, it was delicious!
Prime rib is one of those meals that will never go out of style. We typically reserve this dish for a holiday or some other special occasion, but not going to lie, we could eat it every single day. It’s not even about the nostalgia in it, we just simply don’t think there is anything better than a tender, juicy prime rib.
Choosing Your Roast
A prime rib roast, also known as a standing rib roast, is a cut of beef that comes from the rib area of the cow. It is known for its tenderness and rich flavor, and is often the star of a special occasion meal. When it comes to choosing a prime rib roast, there are several different options to consider.
The first is the grade of the beef, which can be either prime, choice, or select. Prime beef is the highest quality and has the most marbling, which adds flavor and tenderness to the roast. Choice beef is the next highest quality, and has a moderate amount of marbling. Select beef is the lowest quality, and has the least amount of marbling.
In addition to the grade, you can also choose between a bone-in or boneless prime rib roast. A bone-in roast will have the rib bones still attached, which adds flavor and helps to keep the roast moist during cooking. A boneless roast will have the rib bones removed, which makes it easier to carve and serve. Overall, when it comes to choosing a prime rib roast, the best option will depend on your personal preferences and budget.
Prepared Horseradish vs Horseradish Sauce
Prepared horseradish and horseradish sauces are condiments made from the grated root of the horseradish plant. The root is ground and mixed with vinegar and other ingredients to create a spicy and pungent sauce. Prepared horseradish is a popular condiment for meats, such as roast beef and corned beef, and can also be added to cocktails and other dishes for a spicy kick. Horseradish sauce is a creamy version of prepared horseradish, and is often used as a condiment for sandwiches and other dishes. It is made by mixing prepared horseradish with mayonnaise, sour cream, or other ingredients to create a smooth and tangy sauce. Both prepared horseradish and horseradish sauce are widely available in supermarkets and specialty stores.
Do I need a meat thermometer?
Yes, a meat thermometer is highly recommended for making prime rib. You do not want to overcook an expensive cut of beef, and it is just all too easy to do that without a meat thermometer. If you attempt to cook yours without a thermometer, you’ll be making an estimation based on time. The rule of thumb is 13 to 15 minutes per pound for medium-rare. Be warned that cooking by minutes per pound is always an estimation and results will vary.
What if I don’t have a roasting pan?
You can still make this dish without a roasting pan. Go ahead and use a 9×13 or a cast iron pan. Once your prime rib roast is done cooking, remove it from the pan and move to a cutting board or serving platter to rest.
How much meat should I plan per person?
Prime rib tends to be the star of any meal, and rightly so as this is an expensive piece of meat. For a conservative dinner, plan on at least 1/2 pound per person you intend to serve. For a more robust centerpiece for your meal, plan on 3/4 to 1 pound per person.
How well done should I cook 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.
What should I serve with prime rib?
You should always have mashed potatoes and gravy with prime rib. It’s practically a must! Try our Classic Mashed Potatoes as well as our Steakhouse-style Garlic Mashed Potatoes. Other favorites are green beans and dinner rolls. Yum!
Storage, Reheating, and Leftovers
Prime Rib is best served freshly roasted. If you end up with leftovers they should be stored in an airtight container in the fridge for up to 3 to 4 days. To reheat, we strongly recommend avoiding the use of a microwave. The best method we’ve found for reheating prime rib is to place it in a cold skillet and heat it slowly over a medium heat. For moisture, try heating it in melted butter.
Other popular options are to slice the prime rib thinly, or chop it up into small pieces for sandwiches. To heat, simply melt 1/2 to 1 tablespoon of butter in a heavy skillet and add in the beef to the buttered skillet briefly, 2-3 minutes until warmed through.
If you like this recipe, you may be interested in these other delicious meat-based dinner recipes:
- Garlic Brown Butter Roasted Beef Tenderloin
- Apple Glaze Roasted Pork Loin
- Classic Sunday Pot Roast
- How to Cook Steak Perfectly Every Time
- How to Roast Chicken
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Excellent for holiday. Don’t forget to turn to fat side up to cook. The last I cooked on and didn’t do that part …what a smoky greasy oven mess we had. That’s for a great recipe. Hope me ca afford it again. (2 rib/5#). It was perfect.
It’s the best !!!
I made this yesterday for Christmas and it was perfect! Thanks so much for making it easy and simple to cook the most expensive meat I have ever dared to attempt. 🙂 It got great reviews from everyone. My roast was three bones, but turned out to be a bit over 8 pounds, so I should have pulled it out of the fridge a bit longer than two hours, but it was all good as I watched it like a hawk with the timer and my meat thermometer, so it took a bit longer to cook, but was perfect.
I cooked this last year for Christmas. My family wants it again. The best prime rib I’ve ever eaten.