When it comes to prime rib roast, you want recipes that not only impress but also deliver on flavor. You could start with the classic herb-crusted version, or perhaps you're more inclined towards a garlic and rosemary infusion. Maybe you're curious about a coffee rub or a smoky variant served with a zesty chimichurri. And if you're in the mood for something sweet, the honey-balsamic glazed prime rib might just catch your attention. Each of these options brings something unique to the table, but which one will enhance your next meal?
Classic Herb-Crusted Prime Rib

Classic Herb-Crusted Prime Rib is a timeless dish that brings a touch of elegance to any holiday table or special occasion. This succulent roast is seasoned with a blend of fresh herbs and spices, creating a flavorful crust that complements the juicy, tender meat.
With a perfectly cooked center that's pink and moist, this prime rib recipe is sure to impress your family and friends. Follow these simple steps to create a memorable meal that will have everyone coming back for seconds.
Ingredients:
- 1 (5-7 pound) prime rib roast, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Cooking Instructions:
Preheat your oven to 450°F (232°C).
In a bowl, mix together the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, pepper, onion powder, and smoked paprika to create a herb paste. Rub this mixture all over the prime rib, making sure it's evenly coated.
Place the roast on a rack in a roasting pan, bone-side down, and insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast in the preheated oven for 20 minutes to develop a nice crust, then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium rare, or 145°F for medium), typically around 1.5 to 2 hours depending on the size of the roast.
Remove from the oven, cover loosely with foil, and let it rest for at least 20 minutes before slicing.
Extra Tips:
For the best results, allow the prime rib to come to room temperature before cooking; this helps it cook more evenly.
Make sure you have a reliable meat thermometer to monitor the internal temperature accurately. Resting the roast after cooking is essential, as it allows the juices to redistribute, guaranteeing a juicy final product.
You can serve it with a side of horseradish sauce or au jus for an extra flavor boost. Consider pairing your prime rib with classic sides like roasted vegetables or mashed potatoes to round out the meal. Enjoy!
Garlic and Rosemary Infused Roast

Indulge in a sumptuous Garlic and Rosemary Infused Prime Rib Roast that's perfect for special occasions or family gatherings. This recipe combines the robust flavors of garlic and fresh rosemary with a perfectly cooked prime rib, creating a tender and juicy centerpiece that will impress your guests.
The aroma of the herbs mingling with the meat as it roasts will fill your kitchen, making it hard to resist diving in as soon as it's ready!
Ingredients:
- 1 (5-6 pound) prime rib roast, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions:
Preheat your oven to 450°F (232°C).
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, black pepper, onion powder, garlic powder, and dried thyme to form a paste.
Rub this aromatic mixture all over the prime rib, making sure it coats the meat evenly.
Place the roast bone-side down on a roasting rack in a baking pan.
Roast in the preheated oven for 20 minutes to develop a nice crust, then reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare).
Allow the roast to rest for at least 20 minutes before slicing.
Extra Tips:
To guarantee an even cook and improve the flavor, consider bringing the prime rib to room temperature before roasting it, which usually takes about 1 hour.
Using a meat thermometer is essential for achieving the perfect level of doneness.
For added depth of flavor, you can also marinate the roast overnight with the garlic and rosemary mixture.
Finally, don't forget to save the drippings from the roast to make a delicious gravy or au jus to serve alongside your prime rib.
Honey-Balsamic Glazed Prime Rib

Honey-Balsamic Glazed Prime Rib is a show-stopping dish that combines the rich flavors of prime rib with a sweet and tangy glaze, making it perfect for special occasions or family gatherings. This recipe will guide you through the process of creating a succulent roast that's sure to impress your guests.
With a simple blend of honey, balsamic vinegar, and a few spices, you'll enhance your prime rib to a whole new level of deliciousness.
Ingredients:
- 1 (5-7 lb) prime rib roast
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions:
Preheat your oven to 450°F (232°C).
In a small bowl, whisk together the honey, balsamic vinegar, minced garlic, rosemary, olive oil, salt, and black pepper to create the glaze.
Place the prime rib roast on a roasting pan, bone side down. Rub the glaze evenly over the roast, ensuring it gets into every crevice.
Roast the prime rib in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue cooking for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
Let the roast rest for 15-20 minutes before slicing and serving.
Extra Tips:
For the best results, use a meat thermometer to accurately gauge the internal temperature of the roast, as cooking times can vary based on the size and shape of the cut.
Additionally, letting the prime rib rest after cooking is essential for allowing the juices to redistribute, ensuring a moist and tender roast.
You can also customize the glaze by adding herbs or spices according to your taste preferences.
Enjoy your Honey-Balsamic Glazed Prime Rib with your favorite sides for a truly memorable meal!
Coffee-Rubbed Prime Rib Delight

Indulge in a culinary masterpiece with this Coffee-Rubbed Prime Rib Delight, perfect for any special occasion or a cozy family dinner. The rich, robust flavor of freshly ground coffee mingles beautifully with a blend of spices, creating a crust that improves the natural juiciness and tenderness of the prime rib. This recipe not only raises the taste but also fills your kitchen with an enticing aroma that will have everyone excitedly awaiting dinner.
Ingredients:
- 1 (5-7 pound) prime rib roast, bone-in
- 2 tablespoons ground coffee (preferably medium roast)
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Instructions:
Begin by preheating your oven to 450°F (232°C). In a small bowl, mix together the ground coffee, brown sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and cayenne pepper.
Pat the prime rib roast dry with paper towels and rub the olive oil all over the meat. Generously apply the coffee rub mixture to the entire surface of the roast, guaranteeing even coverage.
Place the roast in a roasting pan, bone side down, and insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue cooking until the internal temperature reaches your desired doneness (about 130°F/54°C for medium-rare).
Let the roast rest for at least 20 minutes before slicing to allow the juices to redistribute.
Extra Tips:
For the best flavor, consider using high-quality, freshly ground coffee to improve the crust's depth. If you're unsure about cooking times, use a meat thermometer to confirm perfect doneness without overcooking.
To raise the dish further, serve the prime rib with a homemade au jus or a creamy horseradish sauce. Pair the roast with your favorite sides, such as roasted vegetables or creamy mashed potatoes, to create a memorable meal that will impress your guests.
Smoked Prime Rib With Chimichurri

Smoked Prime Rib with Chimichurri is an impressive yet surprisingly simple dish that enhances any gathering or special occasion. The combination of the smoky flavor from the prime rib and the fresh, zesty chimichurri sauce creates a harmonious blend that tantalizes the taste buds.
This method of cooking guarantees the meat is tender and juicy, while the chimichurri adds a splash of color and brightness to the plate. Perfect for those who love to experiment with flavors, this recipe is sure to become a favorite.
Ingredients:
- 1 (5-7 pound) prime rib roast, bone-in
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Wood chips for smoking (such as hickory or oak)
Cooking Instructions:
Start by preparing the prime rib roast. In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary to create a rub.
Pat the roast dry with paper towels and then rub the spice mixture all over the meat, making sure it's evenly coated. Allow the roast to sit at room temperature for about 30 minutes while you prepare your smoker.
Preheat the smoker to 225°F (107°C) and add your choice of wood chips. Once the smoker is ready, place the prime rib on the grill grates, bone side down, and close the lid.
Smoke the roast until it reaches an internal temperature of 130°F (54°C) for medium-rare, which usually takes about 3-4 hours. Remove the roast from the smoker, tent with foil, and let it rest for 20-30 minutes before slicing.
Extra Tips:
For the best results, use a meat thermometer to monitor the internal temperature of the roast accurately.
If you prefer a crustier exterior, consider searing the roast in a hot cast-iron skillet for a few minutes on each side before smoking.
Additionally, prepare the chimichurri sauce while the meat is resting by combining fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes in a food processor.
This sauce can be served on the side or drizzled over the sliced prime rib for added flavor. Enjoy your delicious smoked prime rib with chimichurri!