A Prime Rib Roast is almost always our choice for a crowd-pleasing holiday dinner. This recipe is from the family archives—specifically our grandpa/Bill’s father who was a roast cook at a storied Catskills resort in the 1960s and 1970s. This prime rib roast recipe has a beautiful herb garlic crust and turns out perfect every time! (We’ve got temperatures for how to know your prime rib is cooked through to your liking!)
Bill answers all of your questions and shows you how to take on every step so your holiday roast comes out delicious every time. Our prime rib has earned a 5-star rating and has become a holiday go-to for many of our readers over at thewoksoflife.com. We hope you love it too!
Full recipe here!
https://thewoksoflife.com/perfect-prime-rib-roast/
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The food thermometer we use: https://tinyurl.com/5xfy5w6c
0:00 Intro
0:54 Why this is a 5-star prime rib
1:38 What to look for when buying prime rib
2:03 The difference between USDA Choice and Prime?
2:33 I have a boneless roast
3:11 Do I have to trim the fat?
3:35 How much prime rib do I need?
4:57 Prime rib marinade
11:04 Do I have to marinade overnight?
11:07 Prepare your Prime Rib for roasting
12:55 Prime rib roasting time and temperature
16:35 How to roast a prime rib
20:31 Let your prime rib rest
21:46 Cutting prime rib
24:26 Blooper 🙂
Thanks for watching!
– Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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“Prime Rib Recipe | Our family's 5-star recipe | The Woks of Life” üzerine 38 yorum
that knife was really dull
Lol soooo many YouTube chefs out for the holiday. 🤦🏻♂️
💝❄️🎄✨🎁
🙂
I think you should rename the title this is definitely not a five-star recipe I would give it a two at the most if you're going to do a video at least go learn how to do prime rib properly, every chef that I've shown this video to has laughed and they also the same thing overdone the first three quarters of an inch all said that it was gray that's not the right way to do prime rib so maybe show some chefs this video and see if they laugh at you.
Mine is seasoned and in the fridge. I went with your recipe because of your story of your dad. A man who has cooked over a thousand of these at a fine hotel it's got to be
delicious!
The cap meat looks brownish gray. Better to buy bone in rib and cut the slab of bones off. Then use the bones to cover the cap using butcher twine. When roasting the cap meat will be consistently pink like the rest of the meat.
I remember Grossing er had my first Prime Rib in 1973 ,outstanding.💋👏🏼
maybe you should try sharpening that knife what a joke that knife is so dull it's not even funny are you sure you know how to cook lol
look at that gray bar all around the first 3/4 of an inch you really should ask a chef's advice on how to cook prime rib properly this video is a joke maybe you should go to culinary institute of America and they'll teach you how to cook lol
Anyone who wants a medium to done prime rib does not deserve to have any! 🤣😂👍
Thank you for this. I and my family are huge and dedicated fans of Woks of Life!!!!!
Nah
Thank you so much I am making this today, Christmas Day 2024 and am thrilled to see this video . This is my 2nd time making it and my family love it, we don’t even make lamb roast anymore. How lucky my size toast is exact as the video. I also use most of your other recipes. Thanks, Lerlen from South Africa
Thank you for the stories! Yes, that method worked for top chefs decades ago. Now we have REVERSE SEER and there is no going back. Search for Kenji’s Serious Eats recipe. After he discovered the reverse seer method, it is now recognized as the best method to get edge to edge medium rare with excellent crust and juiciness. I am making prime rib tomorrow just like I do every year. I will use reverse seer.
Great video. I plan to bbq this big boy on a big green egg grill since the temps are easy to control. This recipe plus wood smoke has to be killer.
Great recipe , never cooked one but I’ll give it a try for the new year. Thanks.
Good to see your family enjoying cooking together
Very clear for first timer. Thanks.
Looks HOT! I would start at 325 and lower to 250 to finish, then pull at 120 for wall to wall pink.
Super rub and technique …
So a 3lb, is 40 min at 450f, then 5 min at 350f??
Thank you so much can't wait to try your recipe.
Growing up in the 60s, I have had visited my uncles that worked at Grossinger, Kutcher's, Brown's country clubs and had plenty of prime rib cooked this way. Very tasty and delicious. My uncle's were chefs or head salad men. We cook all our prime rib using the same seasoning and comes out great.
Thank you for sharing 👏👏.
Merry Christmas 🎄Using this right now. Thx for posting.
Thank you! Enjoyed watching this. Want to give it a try.
If a boneless roast cooks faster, how long to cook a 16 lb. boneless?
Also, will the marinade still work if done same day? Rubbing 2-3 hours prior to cooking?
Thanks! Again!
Look at the dark brown inch of burnt meat around the edge, improperly cooked, ick
Just wanted you to know that i used your instructions to make my prime rib. I dry rubbed in fridg for 24 hrs and used tallow to bind herbs.
The family voted it the best roast ever. I added to the family cookbook. 🙏
Merry Christmas Woks 🙂
A couple of tips that I'll push in. I don't know where you live but in the SE USA, Publix puts prime rib on sale for the holidays. Usually at $6.99/lb. Now, I get it there are different grades of beef but once my family and visitors finish eating there isn't anything left but the bones. It's brutal :).
Item 2: some people don't like rosemary. My wife thinks it over powers, I love it. If it matters, back off a bit.
Item 3: and I have not watched the entire video yet. Let the roast warm up. Do not put a cold roast in the oven. Goes for steaks as well.
Item 4: do not overcook it. This is prime rib. It's a sin to get it to well done. Just no.
Keep up the good work, and God bless.
I've been salting prime rib the nite before cooking for years and before putting it the oven adding a little Montréal steak seasoning as a dry rub cooking first on high then reducing to low and slow with great results. I tried your seasoning method and without a doubt the roast turned out even better. The herbs really penetrated the beef and it came out great. Low and slow with this herb combo tuns a choice cut of beef into prime. Wow it was delicious. Thank you
Can't wait to cook another one . Amazing
Omggggg ‼️this recipe is the BEST I promise you, it’s step by step, I was so scared at first until I found your recipe, Thank Hod for your Dad and you for sharing his amazing recipe I will only ever use this recipe….
Thank You so Much, Katlin your dad is the best, 2024 Christmas Thanks to your Family 2024 Christmas was the best❤
Why did I just watch a whole video for a $130 cut that I will never buy
Omg this whole family is so cute ❤
Bill, I made this for Christmas dinner last night. This is the first time I cooked Prime Rib, and it was absolutely PERFECT!!! I had a smaller roast, 5.25Lbs, and used your tips for the smaller roast. Had to add about 20 minutes to the cook time, and relied on the meat thermometer to get to temp for medium-rare. Your instructions were so clear and thoughtful that you gave this first-timer confidence. Thank You!!!
trying this tomorrow!!!!Love this video!!
the cap meat is honestly my favorite because of the texture (crunchy bits) 🤤
I loved the attention to detail in this recipe! The way you broke down the steps and explained the importance of each one was really helpful. I also appreciated the tips and tricks you shared, like using a thermometer to ensure the perfect internal temperature. The end result looked absolutely delicious, and I'm sure it was a hit with your family and friends.