Best Ever Prime Rib

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Juicy, flavorful, and irresistibly tender — this Best Ever Prime Rib is the ultimate showstopper for your next dinner party or holiday feast. With a rich, herb-crusted exterior and a perfectly pink, melt-in-your-mouth center, every bite feels like a celebration. This dish is everything you want in a roast: elegance, simplicity, and incredible taste.

Whether you’re serving it for Christmas dinner, a special anniversary meal, or just because you deserve something amazing, this prime rib brings restaurant-quality flavor straight to your kitchen. Roasted with garlic, rosemary, and a touch of cracked pepper, it’s complemented by golden-brown roasted potatoes that soak up all those savory juices. One look, one slice, and you’ll know why it’s called the best ever.

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Ingredients for this Best Ever Prime Rib

• 1 (5 to 7 lb) bone-in prime rib roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon kosher salt
• 2 teaspoons freshly cracked black pepper
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon horseradish (optional for a kick)
• 2 lb baby potatoes, halved
• 1 tablespoon butter, melted
• Fresh parsley, chopped (for garnish)

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Step-by-Step Instructions for Best Ever Prime Rib

Step 1: Prepare the Prime Rib

Let the prime rib come to room temperature — this ensures even cooking. Place the roast on a rack in a roasting pan, fat side up. Pat it dry with paper towels.

Step 2: Make the Herb Rub

In a small bowl, mix together the minced garlic, chopped rosemary, thyme, salt, pepper, olive oil, Dijon mustard, and horseradish (if using). This mixture should form a fragrant paste.

Step 3: Rub and Rest

Rub the herb mixture generously all over the roast, making sure to coat every side. Let it rest like this for about 30 minutes uncovered, allowing the flavors to sink in.

Step 4: Preheat the Oven

Preheat your oven to 450°F (230°C). This high heat will create a delicious crust during the initial roasting phase.

Step 5: Roast at High Heat

Place the roast in the oven and cook at 450°F for 20 minutes to sear the outside.

Step 6: Lower the Heat and Roast Slowly

Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:

• 120°F for rare (about 1.5 hours)
• 130°F for medium-rare (about 2 hours) Use a meat thermometer for best results.

Step 7: Add the Potatoes

About 45 minutes before the roast is done, toss the halved baby potatoes with melted butter, salt, and pepper. Arrange them around the roast in the pan, allowing them to roast in the flavorful drippings.

Step 8: Rest Before Carving

Once the roast reaches your desired doneness, remove it from the oven. Tent it loosely with foil and let it rest for 20–30 minutes. This step is crucial for juicy meat.

Step 9: Serve and Garnish

Slice the prime rib against the grain, serve with the roasted potatoes, and sprinkle with fresh parsley for a burst of color and flavor.

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Storage Instructions

To keep your Best Ever Prime Rib tasting fresh and flavorful, follow these simple storage guidelines:

• Refrigerator: Store leftover prime rib in an airtight container or tightly wrapped in foil or plastic wrap. It will stay fresh in the fridge for up to 4 days.
• Freezer: If you want to freeze it, slice the meat and wrap it in freezer-safe wrap or vacuum seal. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Tips: Reheat gently in a 300°F oven, covered with foil to retain moisture, for about 15–20 minutes. Avoid microwaving as it can toughen the meat.

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Estimated Nutrition

Per Serving (based on 6 servings):

• Calories: ~640
• Protein: 45g
• Fat: 45g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 1g
• Sodium: 480mg
• Cholesterol: 135mg

Note: Nutritional values are approximate and will vary based on cut and size of the roast and specific ingredients used.

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Frequently Asked Questions

1. What cut of meat is best for prime rib?

Prime rib typically comes from the rib section of the cow. Look for a bone-in standing rib roast for the juiciest, most flavorful results.

2. Should I sear my prime rib before roasting?

This recipe uses high heat at the start to naturally sear the meat in the oven — no stovetop searing needed.

3. Can I cook prime rib without a meat thermometer?

Technically yes, but it’s risky. A meat thermometer ensures you get the perfect doneness every time.

4. What sides go well with prime rib?

Classic options include roasted or mashed potatoes, green beans, creamed spinach, or Yorkshire pudding.

5. How do I make au jus or gravy with this?

Simply pour off the pan drippings, skim the fat, and whisk in a bit of beef broth and wine over heat for a rich, simple jus.

6. Can I prepare the roast a day ahead?

Absolutely! Season it the night before, wrap it, and refrigerate. Let it come to room temperature before roasting.

7. What’s the difference between prime rib and ribeye?

Both come from the same primal cut, but prime rib is usually roasted whole and served in thick slices, while ribeye is typically grilled or pan-seared in steak form.

8. How can I tell when it’s done without slicing into it?

Use a digital meat thermometer. It’s the most accurate way to ensure perfect doneness without losing juices.

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