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  • 3 to 8 bone Prime rib roast, cut and tied
  • 4 to 5 garlic cloves
  • 3 TBLS olive oil
  • 2 TBLS fresh thyme leaves
  • 1 1/2 TBLS dried rosemary
  • 1 TBLS kosher salt
  • 1 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 C sour cream
  • 2 TBLS horseradish, prepared
  • 1 tsp dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp white wine vinegar
  • kosher salt and pepper
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Have you ever wanted to prepare prime rib, but thought it was just too difficult? I used to think the same thing. Honestly, it could not be easier…just takes time and patience. One kitchen tool you definitely need, to get this recipe just right, is a meat thermometer. Best if you can find one that can be placed outside of the oven…click here for my recommendation. Another key to making the perfect prime rib is to allow the meat to come to room temperature before cooking. I would suggest at least an hour out of the fridge, and even up to four hours for a larger cut.

Have your butcher cut the bone and tie for you. Basically, he or she will cut the bone that is attached to the thicker part of the meat and tie it…this will allow you to stand the bone (rib) on a roasting rack and easily cut away when finished. I got this beauty from The Carolina Meat & Fish Co.! Top of the line prime rib from Painted Hills.

I prefer fresh thyme, but dried rosemary and opt for garlic powder in the olive oil rub, instead of garlic. In my opinion, fresh garlic and fresh rosemary tend to burn, or brown too much during the initial, high temperature cook period. Also, use a high-quality olive oil. I used olive oil from Delallo.

This recipe is for medium-rare prime rib. It is the way this prime cut of meat should be enjoyed. The longer you cook, the more you will lose flavor. I suggest following these instructions and giving it a try if you typically eat prime rib medium to medium-well…you just may find that you have been eating wrong all along! Serve with a side of mashed potatoes or Baked Potatoes.

Heat oven to 450 degrees. With the bone-side down, cut slits in the top of the meat and fill with the garlic.

In a bowl, combine the olive oil, fresh thyme, dried rosemary, garlic powder, two teaspoons of the kosher salt and pepper.

Rub the entire top surface of the roast with the mixture. Sprinkle the sides and top with the additional kosher salt. Place roast, rib side down onto a roasting pan with rack. Place in oven and allow to cook on 450 degrees for 30 minutes. The roast will look like the third picture below after the 30 minutes. Place thermometer (if you have one that can be read from outside of the oven) into the thickest part of the meat. Reduce oven temperature to 325 degrees and allow to slow roast for about two hours or until the thermometer reads 130 degrees internally. If you only have a hand held thermometer, try not to continually open the oven door to check the temperature. Allow the prime rib to roast for at least and hour and a half before opening oven door to check internal temperature.

Once to temperature, remove from oven. Place on cutting board and wrap tightly with tin foil. Allow the roast to sit, covered, for at least 10 to 15 minutes before slicing.

As the roast is resting, in a bowl, combine all of the ingredients for the Creamy Horseradish Sauce.

Once rested, cut away the tie and the bone. Slice into desired thickness and serve with mashed potatoes and the creamy horseradish sauce. ENJOY the Perfect Prime Rib!

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