What day is National Prime Rib Day?
April 27 is a day to celebrate that tender flavorful cut of meat. Prime rib is traditionally a holiday or special occasion dish, so to have it on a random April evening will feel like an indulgent treat.
This April 27, on National Prime Rib Day, we're headed to our favorite steakhouse. Also known as "standing rib roast," prime rib is a tender, flavorful cut of roast from the rib section of the steer – just one of the eight prime cuts of beef. While it can be traditionally paired with potatoes, stuffing, and vegetables to make a "Sunday Roast," there are many unique flavors and recipes to cook up prime rib with. It's a juicy celebration and one we're all for.
How long do you cook a prime rib roast for?
It is best to use a meat thermometer and base doneness off of internal temperature. These instructions are for a 5–6 lb. Bone-In Prime Rib, accounting for approximately 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness.
NATIONAL PRIME RIB DAY TIMELINE
1942
What Happens in Vegas, Stays in Vegas
The first prime rib made its way to Las Vegas in 1942, at The Last Frontier restaurant for only $1.50!
1927
Formal Meat Standards
Though the US drew up new meat cutting standards in 1918, they were formalized in 1927.
1850s
A Cut Above
As meat butchering standards improved and more people were able to eat meat at home, prime rib became a very popular cut.
1820 - 1840
Foggy Origins
Though it is unclear how prime rib originated, it came into existence around the Industrial Revolution in the UK, Ireland, Australia, New Zealand, Canada, and the US.
- Get cookin'While some claim the superior prime rib roast can only come from a steakhouse, others know cooking at home can be just as tasty - and far more fun. Get creative with your seasonings or keep it traditional with sides of Yorkshire pudding, vegetables, mashed potatoes, and stuffing
Low-and-Slow Rib Roast
Ingredients
8–10 servings
1 3-bone standing beef rib-eye roast, chine bone removed (6–6½ lb.), bones unfrenched
Kosher salt, freshly ground pepper
10 oil-packed anchovy fillets (from about one 2-oz. tin or jar), plus more for serving, if desired
6 sprigs rosemary, divided
6 garlic cloves, finely grated
¼ cup extra-virgin olive oil
¾ cup finely chopped parsley, plus more for serving
Flaky sea salt
Preparation
- Step 1Season roast all over with salt and pepper (use about 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt per pound; this guideline is especially important with large cuts of meat). Place roast on a wire rack set inside a large rimmed baking sheet (this setup will keep the meat from sitting directly in the liquid that will get drawn out by the salt, allowing it to cook more evenly later).
- Let sit at room temperature at least 2 hours, or cover and chill up to 2 days. If you're chilling the meat, move it back to the counter and let it sit at room temperature for the final 2 hours. Taking the chill off of the roast before it goes into the oven means it will cook in less time.Step 2Meanwhile, finely chop 10 anchovies and 2 rosemary sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper.Step 3Preheat oven to 250°. Scatter remaining 4 rosemary sprigs across another rimmed baking sheet. Place meat on top and smear anchovy mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110° for medium-rare, 2–2½ hours (temperature will rise as it sits; it should eventually hit 125°). Let rest at least 30 minutes.
- About 20 minutes before you want to sit down to eat, increase oven temperature to 500°. Roast meat on the same baking sheet until fat is golden brown, 10–15 minutes. Transfer roast to a cutting board, leaving any pan juices behind. Remove rosemary sprigs from baking sheet; discard. Add ¾ cup parsley to juices and stir to coat. Transfer to a small bowl.Step
- Slice roast away from bones (you can separate bones and crisp up in the oven or serve them as they are). Slice meat to your preferred thickness. Arrange on a platter and pour parsley mixture over. Sprinkle with sea salt and more parsley. Serve with more anchovies alongside if desired.Step
- Do Ahead: Meat can be roasted 2 hours ahead. Store loosely covered with foil at room temperature.
Rosemary-Crusted Prime Rib Roast
Ingredients
6 servings
ROAST
1 3-bone prime rib roast (7–10 pounds), preferably dry-aged, chine bone removed, fat trimmed to ¼ inch thick, bones frenched
⅓ cup Diamond Crystal or 3 tablespoons plus ½ teaspoon Morton kosher salt
1 tablespoon freshly ground black pepper
8 sprigs rosemary plus ½ cup rosemary leaves
¾cup oil-packed anchovies (from an 8-ounce jar)
¼ cup olive oil
CONSERVA AND ASSEMBLY
3 pints blackberries (about 6 cups)
1cup sugar
¼teaspoon kosher salt
2tablespoons Champagne vinegar
1teaspoon freshly ground black pepper
Room-temperature butter, preferably European-style (for serving)
Preparation
- ROASTStep 1Rub roast with salt and pepper and let sit at room temperature at least 1 hour.Place a rack in lower third of oven; preheat to 225°. Line a rimmed baking sheet with 2 layers of foil (don't skimp on the foil unless you really enjoy scrubbing pans after dinner). Arrange rosemary sprigs in center of baking sheet and set a wire rack over top.Step 3Pulse rosemary leaves in a food processor until finely chopped. Add anchovies and oil and process until a thick paste forms. Wearing gloves if you have them, rub paste over entire surface of roast, pressing into meat to adhere. If you have a leave-in probe thermometer, insert so tip of probe is in center of roast (the thermometer sensor is in the tip). Set roast, fat side up, on wire rack and roast meat until probe thermometer or an instant-read thermometer registers 118° for medium-rare, 3–4 hours. Let cool 45 minutes; internal temperature will rise to 130°.Increase oven temperature to 475°. Return meat to oven and roast until fat is browned, 10–15 minutes.Do Ahead: Roast can be seasoned 3 days ahead. Wrap with plastic and chill.
- CONSERVA AND ASSEMBLCook blackberries, sugar, and salt in a large wide saucepan over medium-high heat, stirring occasionally, until thick and syrupy, 40–50 minutes. Stir in vinegar and pepper. Remove from heat and let sit until ready to serve.Serve roast with warm conserva and butter alongside.Do Ahead: Conserva can be made 3 days ahead. Let cool; cover and chill.
The Best Prime Rib
- Total: 10 hr (includes chilling and resting times)
- Active: 20 min
- Yield: 6 to 8 servings
Ingredients
One 3-rib standing rib roast (7 to 8 pounds)
2 cloves garlic, thinly sliced
1/4 cup kosher salt
2 tablespoons black or tricolor peppercorns, coarsely ground
Directions
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
Dry Aged Prime Rib Roast
- Level: Easy
- Total: 10 days 3 hr 20 min
- Prep: 20 min
- Inactive: 10 days
- Cook: 3 hr
- Yield: 5 to 6 servings
Ingredients
Deselect All
Au Jus:
Pan drippings from roast, about 1 1/2 cups
3/4 cup red wine
2 cups beef stock
3 tablespoons unsalted butter
Salt and freshly cracked black pepper
6 rib beef roast, bone in, approximately 10 to 12 pounds
1 package cheesecloth, cut in half (approximately 1 yard)
1 sheet pan
1 roasting rack to fit in sheet pan
Seasoning Mixture:
1 tablespoon dried thyme
1 1/2 tablespoon dried rosemary
4 tablespoons freshly cracked tri-color pepper
1 1/2 tablespoons granulated garlic
1 1/2 tablespoons granulated onion
3 tablespoons kosher salt
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
1 tablespoon coriander, toasted and cracked
3 tablespoons olive oil
3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
2 yellow onions, peeled and quartered
2 cups water
- For the roast:
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
- Preheat oven to 500 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
- Special equipment: Space in back of refrigerator for up to 10 days .
- For the seasoning mixture:
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
- For the Au Jus:
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.
Smoked Prime Rib with Brown Butter Garlic Sauce
- Total: 3 hr 40 min (includes smoking time)
- Active: 40 min
- Yield: 4 to 6 servings
Ingredients
Smoked Prime Rib:
2 tablespoons granulated garlic
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 1/2 tablespoons mustard powder
1 tablespoon paprika
1/2 teaspoon cayenne
One 6- to 7-pound bone-in prime rib
3 sprigs fresh oregano
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 tablespoons canola oil
Brown Butter Garlic Sauce:
1/4 cup minced garlic
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
2 shallots, minced
1 stick unsalted butter
1 cup low-sodium beef broth
1/4 cup Worcestershire sauce
1 tablespoon demi-glace
Special equipment:
a charcoal kettle-style grill; charcoal; 8 cups large smoking wood chips (applewood and hickory mix), soaked in water; butcher's twine
- For the prime rib: Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals. Place an aluminum pan filled with some water opposite to the coals to catch any drippings. Place a wire rack on the grill. Cover the grill to allow the smoke to accumulate and preheat to about 225 degrees F.
- In a small bowl, add the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well. Rub the spice mixture all over the prime rib, then set aside. Combine the oregano, rosemary and thyme and tie together with butcher's twine. In a large cast-iron pan set over medium-high heat, add the oil. Rub the oil all over the pan using the herb bundle, then set aside. Place the prime rib fat-side down in the pan and sear until browned, 7 to 8 minutes. Flip over and sear the other side until browned, 4 to 5 minutes. Turn on its end and sear for 2 minutes.
- Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals. Place the lid on the grill. Smoke the prime rib until the internal temperature reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours.
- Remove the prime rib to a baking sheet and set aside to rest.
- For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter. Cook, stirring continuously, until the butter foams and the garlic turns a light golden color, 5 to 6 minutes. Add the broth, Worcestershire and demi-glace. Stir to combine, and cook until the sauce reduces by one-third, remove from the heat and set aside.
- If the chine bone has been removed, slice the prime rib into generous 1-bone portions. Otherwise, slice off the bone and cut into generous portions, and then place on a platter. Spoon the sauce over the top, and serve.
Roast Prime Rib of Beef with Horseradish Crust
- Level: Easy
- Total: 2 hr 30 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 2 hr
- Yield: 6 to 8 servings
Ingredients
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
1/4 cup prepared horseradish
Needles from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, cut in chunks
2 parsnips
1 red onions, halved
1 head garlic, halved
- Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
- In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You can use the tasty beef juices for Sauteed Mushrooms.
PW's Prime Rib with Rosemary Salt Crust
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 55 min
- Yield: 16 servings
- Preheat the oven to 500 degrees F.
- Cut the rib eye in half (roast halves separately for more controlled/even cooking).
- Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
- Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
Herb-Roasted Prime Rib
- Total: 2 hr 50 min (includes resting time)
- Active: 15 min
- Yield: 24 to 30 servings
Ingredients
One 15-pound boneless rib roast
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves
- Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
- Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
- Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.
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How to Make a Perfect Prime Rib Roast
Perfect Cooking
In a sense, prime rib roasts are even more forgiving than your average roast — with that aged meat and luscious marbling comes built-in flavor. But there are lots of ways to help it along, and the last thing you want to do is overcook such a pricey cut.
Season Well
To every roast, there is a seasoning. Go old school, coaxing garlic slivers into poked holes, or give the meat an herb-salt crust. Really, the possibilities are endless.
Sear First
Ensure that deep-browned crust by searing the meat on the stovetop before it goes into the oven, and even cook the two halves of the roast separately.
Or Skip Searing
The meat will still get nice and browned on the outside roasting in the oven, and there's a lovely simplicity to just popping the thing in.
Don't Overdo It
Roasting time will vary, based on what temperature you're roasting at, whether you've seared first and the weight of the roast. Follow these details in your recipe closely, and remove the roast when an instant-read thermometer plunged into the roast's center registers 115 degrees F for medium-rare (taking into account resting time — see following pointer).
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