Perfect Prime Rib (Bone In or Boneless) (VIDEO)
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You don’t need to go out anymore to eat juicy, tender Prime Rib with homemade creamy horseradish sauce – this is my foolproof method on getting a beautiful crust and perfectly cooked prime rib at home, down to the exact timing and temperature!
Watch the Prime Rib Recipe Video!
A Note from CJ
The secret is a Reverse Sear Method!
I have worked on this recipe for months, fine-tuning it for home cooks down to the exact time and internal temperatures – so anyone can make a juicy, flavorful, and tender Prime Rib roast at home! First, you dry brine the roast overnight to fully season the meat, then use the reverse sear method (baking at a low oven for 95% of the cook time, then baking at a high temperature to form the best crust!). This is how you minimize the “grey band” that you get with other methods. Follow my exact temperatures to avoid overcooking!
Serve it with your favorite sides like Creamy Mashed Potatoes, Creamed Spinach, Baked Mac and Cheese, Roasted Brussels Sprouts, Roasted Cauliflower, Crispy Smashed Potatoes, Honey Glazed Carrots, and Roasted Green Beans with Bacon!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- prime rib roast (bone-in or boneless) – if buying a bone-in roast, aim for 1lb per person. If buying boneless, aim for 3/4lb per person. If using a boneless roast, the only thing that will change is shortening the cook time. Try to buy a rib roast from the chuck end – it will be more marbled and tender, as well as have a larger ribeye cap.
- kosher salt – I highly recommend weighing your roast and multiplying the entire weight by 1.5% to confirm the exact amount of salt to use. This will ensure your roast is properly seasoned for it’s size during the dry brine. Note: salt will not penetrate the fat cap, so if your roast has a fat cap on top, focus the seasoning in step 2 on the sides and bottom of the roast to allow the seasonings to penetrate the meat.
- mushroom powder – this is my secret ingredient to most flavorful prime rib! Mushroom powder adds so much umami without being overpowering. Blend up dried mushrooms into a powder or use store bought – if using store bought, check that there is no extra salt added (otherwise the prime rib can turn out salty).
- horseradish – this is for the creamy horseradish sauce; for best results, use freshly grated horseradish root
- crème fraiche – I prefer using creme fraiche over sour cream, as it’s creamier, richer, and has less of a tang; this allows for the horseradish to shine.
How to Make Prime Rib at Home
Prepare the Prime Rib and Dry Brine: Start by trimming excess fat from your bone-in or boneless prime rib roast, leaving about ¼-inch. Cut the roast from the bones to help it season evenly, then dry brine overnight with a mixture of kosher salt, black pepper, garlic powder, and mushroom powder to fully season the interior of the roast and help begin to develop the flavorful crust.
Apply Searing Paste and Bake: Before cooking, coat the roast and bones with the flavorful searing paste, then tie the roast back onto the bones so it roasts evenly. Place it on a wire rack and cook low and slow at 250°F, inserting a thermometer into the thickest part of the meat. Bake for 3-5 hours until the internal temperature reaches 118°F (exact time will vary on the size of the roast). Let the roast rest for 20-30 minutes (or until the internal temperature rises 6-7°F) while you set the oven to the highest seting (500 or 550°F).
Form the Crust and Make the Creamy Horseradish Sauce: Finish your prime rib with a high-heat reverse sear to develop a crispy, golden crust by roasting it for just 10–15 minutes in the oven. Once the crust is dark golden brown, rest the roast again for 30–45 minutes so the juices redistribute and the internal temperature rises to a perfect medium-rare 130–132°F. Slice and serve with a the creamy horseradish sauce for the best prime rib you’ll ever have!
PRO TIPS
CJ’s Recipe Tips
Dry brining the roast for at least overnight (up to 24 hours) on a wire rack lined baking sheet (you want air flow underneath) to let the flavor penetrate the entiretly of the roast.
Tying the prime rib back together once the searing paste has been applied to the roast is a KEY STEP! This will accomplish three things: 1) the bones and paste will act as a barrier keeping the roast tender and juicy, 2) the twine will prevent the ribeye cap (spinalis) of the roast from separating during cooking, and 3) it will allow for the roast to cook more evenly.
Use a thermometer probe (and even a backup stick probe thermometer)! Insert the thermometer probe into the thickest, most center part of the roast, parallel to the most center bone so that only one slice will have the thermometer hole versus the whole roast. The ends of the roast will cook quicker, and this is normal. Save this part for slicing into prime rib sandwiches or for guests who prefer a more well done roast.
If you tried this Prime Rib Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Perfect Prime Rib (Bone In or Boneless) (VIDEO)
Equipment
Ingredients
- 5 lb Prime Rib Roast Bone In, I got mine from Alpine Butcher
- 2 tablespoons kosher salt, (about 35g or 1.5% of the weight of the roast – see note)
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon mushroom powder, (ensure there is no extra salt added if buying store bought mushroom powder; otherwise blend up your own dried mushrooms into a powder!)
Searing Paste
- 1/4 cup mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoons fresh rosemary, chopped
- 1 tablespoons fresh thyme, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Creamy Horseradish Sauce
- 3 tablespoons horseradish, grated
- 1/2 cup crème fraiche
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh chives, chopped
Instructions
- Trim any excess fat off the roast, leaving about 1/4" of fat. Using a sharp knife, cut along the rib bones to separate the roast from the bones.
- In a bowl, mix together the kosher salt, black pepper, garlic powder, and mushroom powder. Season all sides of the roast and top of the bones. Place the roast and bones next to each other on a wire rack lined baking sheet and dry brine in the fridge overnight.
- Remove the roast from the fridge at least 1 hour before cooking. In a small bowl, mix together the Searing Paste ingredients and add it to all sides of the roast and bones.
- Preheat the oven to 250°F. Place the roast back on the bones and place on top four 2 ft lines of butchers twine (spaced in between the bones) to tie the roast back together to prevent the meat from separating during roasting. Place on a wire rack lined baking sheet.
- Insert the thermometer probe in the thickest, most center part of the roast parallel with the most center bone, then bake the roast for 3-5 hours until the internal temperature reads 118F (a 5lb roast will take about 3 hours; 10lb roast will take about 5 hours). Remove from the oven, cover with foil and let rest for 20-30 minutes (or until the internal temperature of the roast increases about 6-7°F). Increase the oven temperature to the highest temperature (500°F or 550°F).
- Roast the prime rib in the oven for another 10-15 minutes in the oven until the exterior is browned (watch carefully to prevent burning). Remove the roast to a cutting board and cover loosely with foil and let rest for 30-45 minutes before slicing to let the juices redistribute. The internal temperature will rise to about 130-132°F (medium rare).
- Make the Creamy Horseradish Sauce by combining the ingredients in a bowl. Slice the roast and serve with the horseradish sauce. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
