Go Back
–+ servings
Prime Rib Roast

Mouthwatering Prime Rib Roast Perfect for Family Gatherings

This prime rib roast is a must-try for family gatherings, offering tenderness and a delightful horseradish cream.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Resting Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 piece Prime Rib Roast Select a high-quality cut from your butcher for the best flavor and tenderness.
  • 2 tablespoons Kosher Salt Use coarse kosher salt for a robust crust.
  • 4 cloves Garlic Fresh garlic is recommended.
  • 2 tablespoons Fresh Herbs e.g., rosemary, thyme.
For the Horseradish Cream
  • 3 tablespoons Horseradish Freshly grated adds vibrant heat.
For the Yorkshire Pudding
  • 1 cup Flour Opt for a gluten-free flour blend if needed.
  • 1 cup Milk Whole milk adds richness.
  • 3 large Eggs Provide structure and moisture.
  • 1/4 cup Vegetable Oil Use a neutral oil.

Equipment

  • Roasting Pan
  • muffin tin
  • Instant-read thermometer
  • Large bowl

Method
 

Preparation
  1. Bring your prime rib roast to room temperature for about 1 hour.
  2. Generously season the meat with coarse kosher salt, minced garlic, and fresh herbs.
  3. Preheat your oven to 450°F (232°C).
Roasting the Prime Rib
  1. Place the seasoned prime rib on a rack inside a roasting pan.
  2. Insert an instant-read thermometer into the thickest part.
  3. Roast at 450°F for 20 minutes, then lower to 325°F (163°C).
  4. Cook until the thermometer reads 120°F (49°C) for medium-rare, about 1.5 to 2 hours.
Resting
  1. Remove the roast from the oven and let it rest for at least 20 minutes.
  2. Cover loosely with aluminum foil while resting.
Yorkshire Pudding Batter
  1. In a large bowl, mix flour, milk, eggs, and a pinch of salt until smooth.
  2. Let the batter rest for at least 30 minutes.
Baking the Yorkshire Puddings
  1. Preheat your oven to 425°F (218°C).
  2. Add vegetable oil to each cup of a muffin tin and heat until smoking.
  3. Quickly pour in the rested batter, filling each cup halfway.
  4. Bake for 20–25 minutes until golden brown.
Serving
  1. Slice the rested prime rib against the grain and serve with Yorkshire pudding and horseradish cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgCalcium: 20mgIron: 3mg

Notes

Allow the meat to rest for at least 20 minutes post-roasting for maximum juiciness.

Tried this recipe?

Let us know how it was!