If you want to impress everyone at the table this Thanksgiving, skip the turkey and go for a beautifully roasted prime rib instead. Juicy, tender, and deeply flavorful, this cut of beef is the definition of indulgence.
The rich marbling melts into the meat as it cooks, giving every slice that buttery texture and mouthwatering flavor.
Pair it with a creamy horseradish sauce, and you’ve got a show-stopping centerpiece worthy of any celebration.
How to Choose the Perfect Beef
The key to great prime rib starts with the meat itself. Look for a bone-in rib roast. The bones help insulate the meat, keeping it juicy and flavorful.
A good roast will have visible marbling throughout (that’s the fat that melts into the meat as it cooks).
If you can, ask your butcher for a standing rib roast with 2–3 bones. This size cooks evenly and fits most ovens easily. For extra tenderness, choose Prime grade beef, though Choice works perfectly well too.
What Spices and Seasonings to Use
You don’t need fancy marinades to make prime rib shine. A simple mix of salt, black pepper, garlic, and fresh herbs like rosemary and thyme brings out the meat’s natural richness.
I like to season mine at least a day ahead. Rub it generously with salt and pepper, then let it sit uncovered in the fridge overnight. This “dry brine” helps develop a flavorful crust and draws out moisture for better browning.
Before roasting, brush the meat with olive oil or butter, add crushed garlic, and sprinkle herbs on top. When the fat renders, it infuses the beef with all those savory aromatics.
Tips for Cooking and Prepping
When it comes to prime rib, temperature control is everything. If you have a meat thermometer, aim for:
- 120°F (49°C) for rare
- 130°F (54°C) for medium rare
- 140°F (60°C) for medium
If you don’t have a thermometer, don’t worry, you can still get a feel for doneness. Press the center of the roast gently with your finger:
- Soft and bouncy = rare
- Slightly firmer = medium rare
- Firm = medium
My advice: Start roasting at a higher temperature (450°F / 230°C) for 20 minutes to sear the crust, then reduce to 325°F (165°C) and continue cooking slowly until it hits your desired doneness.
Always let the roast rest at least 20 minutes before slicing. This helps the juices redistribute.
If you don’t have an oven, you can sear the roast in a heavy cast-iron pan and finish cooking it in an air fryer or covered grill on low heat.
What to Serve It With
Prime rib pairs perfectly with mashed or roasted potatoes, Yorkshire pudding, green beans, or creamy spinach. For something lighter, serve it with a crisp arugula salad or roasted carrots and parsnips.
And don’t forget the sauce—that’s what ties it all together. A creamy horseradish sauce cuts through the richness, balancing every bite with just the right amount of heat.
Storage and Make-Ahead Tips
You can make prime rib ahead of time by roasting it a few hours early, then slicing and reheating gently in a low oven (250°F / 120°C) covered with foil.
Leftovers keep well in the fridge for up to 4 days, or you can freeze slices for up to 2 months. To reheat, wrap the slices in foil and warm in the oven until just heated through. Don’t overcook, or the meat will dry out.
What to Do With Leftovers
Leftover prime rib makes for some of the best next-day meals. Try it in sandwiches with horseradish sauce, beef fried rice, or stir-fried noodles.
You can even turn it into a hearty beef soup by simmering chopped pieces with broth and veggies.
Frequently Asked Questions
Do I Need a Thermometer for Prime Rib?
It’s highly recommended. A meat thermometer ensures perfect doneness without overcooking. But if you don’t have one, use the touch test and keep an eye on the roast’s color and juices.
What Sauce Goes Best with Prime Rib?
A creamy horseradish sauce or red wine gravy pairs beautifully. The tanginess balances the richness of the beef.
What if I Don’t Have an Oven?
You can cook smaller roasts in an air fryer, slow cooker, or even on the grill. Just maintain low heat and finish with a high-heat sear for that caramelized crust.
Can I Freeze Prime Rib?
Yes! Slice the meat and freeze it in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
What Spices Are Best for Prime Rib?
Salt, pepper, garlic, rosemary, and thyme are the essentials. You can also add smoked paprika or mustard powder for a subtle twist.
Thanksgiving Prime Rib Roast Recipe with Creamy Horseradish Sauce
Image credit: @woodwardmeats
Ingredients
For the Roast
- 1 (5–6 lb) bone-in prime rib roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
For the Horseradish Cream Sauce
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
Instructions
- Prepare the roast. Pat the beef dry with paper towels. Rub all sides with olive oil, salt, pepper, garlic, rosemary, and thyme. Let it rest at room temperature for 1 hour.
- Preheat the oven. Set your oven to 450°F (230°C). Place the roast bone-side down in a roasting pan.
- Roast the beef. Cook for 20 minutes, then reduce the oven to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium rare.
- Rest the meat. Transfer the roast to a cutting board and cover loosely with foil. Let rest 20–30 minutes before slicing.
- Make the sauce. In a bowl, combine sour cream, horseradish, mustard, mayonnaise, and lemon juice. Season with salt and pepper. Chill until ready to serve.
- Serve and enjoy. Slice the prime rib against the grain and serve with the creamy horseradish sauce on the side.
Featured image credit: @nomnompaleo
