Many moons ago (back when my nieces and nephews didn’t have quite so many kids,) I would invite my parents, brothers, sisters, and all my nieces and nephews over to our house for Christmas Eve dinner. We usually had a honey-baked ham for the main course, but one year I decided that if everyone pitched in some money, we could splurge on a big prime rib for the occasion.
At that point, I had never actually made prime rib before, so I did a LOT of research to find the best method. This is the method I decided on, and I’ve been using it ever since! Prime rib has become an indispensable Christmas tradition in our family! We’ve grown in numbers over the years – we now have to rent out the lodge at a nearby cross-country ski resort to accommodate everyone – but we still enjoy a delicious prime rib dinner together every December.
Here’s my time-tested, foolproof method for making sumptuous prime rib. It’s a real treat, and a guaranteed crowd-pleaser!
Foolproof Prime Rib
- Bone-in ribeye roast (Allow for about a half pound of meat per person, plus a pound or two extra for good measure!)
- ¼ cup mix of onion salt, seasoned salt, and garlic powder.
- Au jus mix
Get a prime rib roast at your grocery store or local butcher shop. (It’s usually labeled bone-in ribeye roast.)
Mix up equal parts of onion salt, seasoned salt, and garlic powder. You’ll need 1/4 cup of this mix.
Pat the seasoning mixture on both ends and the fat side of the roast. (The salt may not stick as well on the fat side, but don’t worry about it.)
Pre-heat oven as high as it will go. Usually 500 degrees, but NOT the broil setting!
Set the seasoned roast on a roasting rack, bone-side down (fat-side up.) Place the rack in a large roasting pan, or on a baking sheet if you don’t have a roasting pan. Get a meat thermometer and stick it in the middle of the roast (or you can use an instant read thermometer.)
Place the roast into the preheated oven, uncovered, and cook for 5-6 minutes per pound.
Then shut the oven off completely, and here’s the important part – after turning the oven off, DO NOT OPEN OVEN DOOR FOR TWO HOURS. SERIOUSLY. (I’ve been known to tape threatening warnings on my oven door during this time.)
After two hours, you can open the oven door to check the temperature of the meat. If your thermometer reads 140 degrees, it’s perfect! If it’s a bit cooler, just put it back in the oven at 375 degrees until it hits 140 degrees.
This procedure will yield a perfectly MEDIUM-RARE prime rib, which is the only way to eat prime rib in my opinion! :-)
Finally, prepare your au jus mix following the package directions, whip up a batch of creamy horseradish, and then INVITE ME OVER FOR DINNER. ;-)
Creamy Horseradish Sauce
- 1 cup heavy cream
- A pinch of white pepper, or to taste
- 1 dash hot pepper sauce (such as Tabasco) (optional)
- 3 tablespoons prepared horseradish
Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish.
Stir gently until just combined and serve alongside your delicious prime rib!
Note: This sauce doesn’t keep very well. Just plan to use it the same day you make it.
The first time I used this method to make prime rib, many years ago, I was extremely apprehensive about it. It just seemed like there was SO MUCH that could potentially go wrong! And prime rib is not a cheap piece of meat, so what if I didn’t do it right and it turned out totally inedible?? But I took the risk and followed the directions to the letter, and it worked out just like the recipe said it would. I’ve used this method dozens of times now, and it hasn’t failed me yet! :-)
Foolproof prime rib is the darling of our holiday menu, but we love our side dishes just as much! Don’t miss out on the rest of my family’s holiday dinner menu, including crockpot baked potatoes, creamed corn, a truly miraculous spinach salad, and more!
Click here to get all the details and recipes for the rest of my delicious holiday dinner menu!