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If you have picked up on anything from my blog, besides my love of cooking, baking and my unabashed adoration for my 4 grandsons, it is my love of meat and potatoes! I remember watching a movie once in which a man took a lady out for dinner and she ordered a steak and the man looked at her stunned and said, “I thought women only liked fish and salads?” Not this girl! Bring on the meat!
This recipe for Never Fail Prime Rib is the best way to cook Prime Rib perfectly every single time!!
I would have to say a gorgeous piece of Prime Rib, slow cooked to tender and juicy perfection, is one of my favorite things. Couple this with creamy and hot horseradish sauce and we are talking sublime people SUBLIME! This is why my recipe for Never Fail Prime Rib is so important. It is consistent, it is always on point, it is in the title, “Never Fail.”
Prime Rib is generally expensive, so it can be a bit intimidating to cook. Who wants to buy an expensive piece of meat and hope it turns out? I know it took me several tries with “so-so” or “almost perfect” results before I stumbled onto this method. What I was looking for years ago, when I decided to take on this beautiful hunk of meat was clear, concise directions that would bring reliable results. My Never Fail Prime Rib is just that.
Never Fail Prime Rib is tender, juicy and herb crusted beef, cooked to perfection. This is sure to soar to the very top of your favorites list!!
A Prime Rib Roast is also known as a Standing Rib Roast so you may see it listed a few different ways when you go to the meat counter. This roast can be sold boneless or with the bone in. If you are are buying bone in, you may see it sized ranging from 2-7 bones. There is often quite a bit of meat per bone, so you will typically want to think in terms of 1 pound of meat per person you are feeding.
If you are having a dinner party, you may want to consider how many side dishes you will be serving with this prime rib. If you have quite a few other things to eat with the roast, you can adjust the quantity of meat per person based on that.
The biggest factor to consider when cooking a prime rib is how well done or rare you want your meat to be. This Never Fail Prime Rib recipe takes that into consideration. While most recipes for cooking a Prime Rib Roast have you cooking the roast at a high temp for a short period of time and then lowering the temp and continuing to roast for several more hours, this recipe is a little different.
This is a simple recipe, with a few basic ingredients and easy to follow instructions. First, you are going to remove the prime rib from the fridge about an hour before you plan to cook it. This will allow it time to come to room temperature while the roast is coming to room temp, you can mix up the herb and olive oil rub.
When the roast has set for an hour, slather the herb and oil rub all over the outside of the roast. Place the roast, bones down, into a roasting pan or even an iron skillet. If you are cooking a boneless roast, you will want to place the roast on a rack before placing it into the pan. Turn the oven to 375 degrees and once preheated, place the roast into the oven for an hour. Once the timer goes off at the hour mark, turn off the oven and DO NOT OPEN THE OVEN!! Let it sit for 2 hours with the door closed. When the 2 hour timer goes off, turn the oven to 300 degrees and depending on how you like your meat, will determine how long to cook it in the final stages.
Never Fail Prime Rib
Ingredients
- 5 pounds Prime Rib Roast (This method works for any size roast! Just increase your spices to cover a larger piece of meat. Cooking times are the same!)
- 2 tsp salt
- 1 tbsp rosemary
- 2 tsp thyme
- 2 tsp black pepper (I like fresh cracked pepper)
- 10 cloves garlic, finely chopped
- 1/4 cup olive oil
- *horseradish and sour cream for serving
Instructions
- Remove roast from refrigerator 1 hour prior to cooking. Preheat oven to 375 degrees.
- Mix up herb and oil rub. Spread the rub all over the meat and place into the preheated oven for 1 hour.
- At the 1 hour mark, turn the oven off and DO NOT OPEN OVEN TO CHECK IT!! Leave it alone for 2 full hours.
- At the 2 hour mark,. turn the oven to 300 degrees and cook for 45 minutes for rare, 50 minutes for medium and 55 minutes for medium-well.
- Remove the roast from the oven and let sit covered in foil for 10-15 minutes to let juices redistribute. Then slice and eat with horseradish sour cream or au jus. ENJOY!
We like our meat rare in my house, but you can cook yours more or to your liking. If you like your meat rare, cook for 45 minutes., If you like it medium-rare, cook it for 50 minutes and finally if you like it medium-well cook it for 55 minutes. Then allow the roast to stand for 10-15 minutes when you remove it from the oven, to allow the juices to redistribute themselves. If you cut your roast right away, all the juices will run out over your cutting board and you will have a dry, chewy piece of meat. So you will want to be patient and let your Never Fail Prime Rib sit just a bit.
Never Fail Prime Rib is one of my favorite ways to cook a beef roast, what is yours?
This looks so juicy.
It was good up until the 300 degree bake at the end. 45 minutes in my oven did not yield rare. It was more medium than anything. Internal temp was 150 degrees.
So word to the wise – keep your thermometer handy and check early. It might be closer to 20 minutes on the rebake.
On a positive note, the crust coating was perfect and the initial 375 bake worked super.
Interesting! I have made this countless times and it has always produced rare prime rib for us. I thermometer is always a good idea though, you’re right!