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–+ servings
A perfectly cooked, juicy Weeknight Prime Rib roast, sliced and ready to eat, with a side of creamy sauce.

Weeknight Prime Rib You’ll Love

Learn how to make a delicious prime rib roast on a weeknight. This recipe is designed for busy home cooks who want a special meal without spending hours in the kitchen. It's approachable, practical, and encouraging, making prime rib feel less intimidating and more accessible for any evening.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting Time 2 hours
Total Time 4 hours 30 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Prime Rib
  • 1 (about 7-pound) standing rib roast 3 to 4 bones, preferably cut away from the bones and tied back on
  • 1 tablespoon kosher salt you might not need all of this
For the Horseradish Cream Sauce (optional)
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Roasting pan
  • Metal baking pan
  • Medium bowl
  • Instant-read thermometer
  • Cutting board

Method
 

  1. Pat the prime rib roast dry with paper towels. Season generously with 1 tablespoon kosher salt, coating the sides, ends, and ribs. Place the roast in a roasting pan or 9x13-inch metal baking pan with the ribs in the pan and the fat cap up. Let sit at room temperature for about 2 hours.
  2. For the horseradish sauce, combine 1 cup heavy cream, 1 cup sour cream, 1/4 cup prepared horseradish, 1 teaspoon black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon cayenne pepper (if using) in a medium bowl. Whisk until smooth. Cover and refrigerate.
  3. Heat your oven to 500°F. Place the roast in the oven for 15 minutes. Turn on your vent and open windows, as the roast will produce smoke during this initial high-heat phase.
  4. Reduce the oven temperature to 325°F. Continue to cook the roast for at least 1 hour before checking the temperature. Larger roasts may take 1 1/2 to 2 hours total cooking time. Roast until the center registers 115°F for rare or 120°F to 130°F for medium on an instant-read thermometer. Remember there will be carryover cooking as the roast rests.
  5. Remove the roast from the oven and transfer it to a clean cutting board. Loosely cover with aluminum foil and let rest for 30 minutes.
  6. Cut off the twine or cut the meat away from the bones. Slice the roast into 1/2-inch-thick slices. Serve with horseradish cream or gravy.

Notes

The initial high heat helps create a flavorful crust. Don't be alarmed by the smoke; it subsides quickly. The resting time is crucial for a juicy roast.

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