Perfect Prime Rib
Roasted prime rib is a classic, flavorful centerpiece for any special occasion.
This recipe for a classic prime rib is approachable yet elegant, letting the quality of the meat shine while providing enough seasoning to elevate its natural flavors. It’s ideal for gatherings where you want to impress without overcomplicating the process.
Ingredients
One 8–10 pound boneless rib roast
3-4 tablespoons Lea & Perrins Worcestershire sauce
4 tablespoons unsalted butter, softened
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
Instructions
1. Prepare the Rib Roast:
Remove the rib roast from the refrigerator 3 hours before cooking and place in a shallow roasting pan.
Rub the roast generously with Worcestershire sauce, ensuring it coats all sides.
Spread the butter evenly over the surface of the roast, pressing gently so it adheres. Don’t be stingy – the roast should look like a lightly iced cake. Sprinkle liberally with salt and pepper and set aside, uncovered. Bringing the roast to room temperature will ensure even cooking and allow for the seasoning to permeate into the meat.
2. Roast at High Heat:
Preheat your oven to 500°F. Make sure your oven is clean or you will be fighting your smoke detector!
Place the roast in the oven at the lowest oven rack and bake for exactly 7 minutes per pound.
As soon as the baking time is complete, turn off the oven but do not open the oven door. Put up a sign—do whatever you have to do—but leave the meat inside for another 1 ½ hours.
3. Serve
Remove the roast to a carving board, slice, and serve immediately. Because the meat has already “rested” in the oven, it does not need to rest further.
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Tips:
For added flavor, you can sprinkle minced garlic or fresh herbs (such as rosemary or thyme) over the roast along with the salt and pepper.
Save the drippings in the roasting pan to make a delicious au jus or gravy.
Prime rib can be served with horseradish sauce for a classic kick.
Enjoy!