Delicious Crusted Pepper Prime Rib Recipe
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Crusted Pepper Prime Rib Recipe is the most delicious holiday main dish to serve! Simple tip: Cut meat off the bone and retie before baking. Watch the video below how to make the BEST prime rib!
For winter or holidays, enjoy this Crusted Pepper Prime Rib Recipe to serve your family or guests!
What is prime rib?
Prime rib, otherwise known as a standing rib roast, is cut from the seven ribs immediately before the loin.
Sometimes it’s hard to find the words “prime rib” in the grocery store. Have you noticed that? I’ve had readers email me while they are shopping … help! HA.
What is prime rib called at the grocery store?
Although the meat may not be called “prime rib” at the grocery store, it may be called a “beef bone-in rib roast,” or “rib roast.”
My advice always, when you need help, is to ask the butcher!
How to prepare a prime rib roast
Every time I make my prime rib, I wonder if it’s going to be “cooked to perfection.” Because everyone’s oven heats differently, it’s just best to get used to using a meat thermometer when cooking meat. Luckily I have a “count-it-backwards” method (bottom of post) that helps create the perfect prime rib!
Simple tip to ask your butcher
Simple tip: Ask your butcher to cut meat off the bone, and then retie it before baking.
For an expensive cut of meat like prime rib that’s prepared maybe once a year, you want to make sure it turns out great. Cooking the prime rib in a hot oven at first helps create a browned crust, which lends to a deeper, delicious flavor when it’s fully cooked.
Preparation is easy for this Crusted Pepper Prime Rib Recipe. Follow my method; slather the prime rib with mayonnaise, tons of pressed garlic, and heavy salt and pepper.
Press together and wrap in plastic wrap in the fridge (follow formula). You can prepare up to this point and store in the fridge for several days before cooking.
Then, bake and serve. Delicious!
Crusted Pepper Prime Rib
My husband is a sweetie. He always grabs the knife and cuts the meat. This time it actually did turn out perfect, but there have been times when the meat has been overcooked.
If the meat is undercooked, you have several options!
Let’s say the meat comes out of the oven overcooked, you don’t have a lot of options, unfortunately.
If the meat is undercooked, you have several options:
- Put it back in the oven for another 20-30 minutes; push dinner back.
- Slice and microwave on the platter.
- Ask your guests who like rare, medium, etc. Slice from the outer sides of the meat for medium cooked, and toward the center for rare.
Honestly, most the time, just serve the meat! Don’t say a word, don’t apologize, and people won’t care.
I also remember at this dinner party serving the main course to our guests and looking at the plate and wishing I had put smaller rosemary garnishes on the platter. We were rushed to get the food to the table while it was hot, so we just grabbed what was on the counter.
It seems every time I entertain, I see something I “missed.” But I’m learning to not be hard on myself anymore. It’s hard being a hostess and a food blogger, because can’t always capture the “perfect” picture when your guests are waiting for their food!
What your guests will think
I’ll guarantee that your guests will never remember the doneness of the meat that you cooked at your holiday event. The garnishes on the plate. Or the state of your house.
They will probably remember the people who were there, maybe even the conversation if it was impacting. Possibly the music and the ambience.
Unless you’re a chef with amazing skills in the kitchen, you’ll probably be just like me–making many mistakes, over and over.
Strive to make things excellent, not perfect, is my motto.
Crusted Pepper Prime Rib
- 1 8- lb. prime rib, rib roast, cut off the bone
- 1 cup mayonnaise, plus more, if needed, to slather all sides of the prime rib
- Sea salt, use a lot
- 24 + cloves garlic, pressed (A LOT)
- Coarse-ground black pepper, use a lot
- When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier.
- Cover the roast with mayonnaise. Generously season the coating on all sides with salt. Pat the pressed garlic onto the outside and heavily cover with pepper. (No need to add garlic and pepper to the bone side.)
- Rewrap the roast with plastic wrap and store in the refrigerator one to three days before serving.
- Three hours before baking, remove the roast from the refrigerator and let sit on the counter.
- Unwrap the roast and lay on the bottom of a roasting pan (on the rack).
- Preheat the oven to 450F and roast for 30 minutes. Turn the oven down to 200F and roast for 30 minutes per pound. If desired, use a meat thermometer to check the internal temperature (130F).
- Remove from the oven and cover with foil. Let stand for 15 minutes before serving.
- Remove the twine and set the roast on a cutting board to slice. Serve with horseradish sauce.
Count-it-backkwards Method – Sample formula for cooking an 8 lb. roast, to be served at 6:30 PM:
- 10:45 am – Put roast on the counter for 3 hours
- 1:45 pm – Cook roast 30 minutes at 450 degrees
- 2:15 pm – 8 lbs. x 30 minutes per lb. = 4 hours at 200F
- 6:15 pm – Remove roast from oven; let stand for 15 minutes
- 6:30 pm – Ready to serve
- (Always check your roast with a meat thermometer for doneness.)
Side dishes to serve with prime rib:
REVIEW all 5 posts and fabulous recipes:
Day 1: The Purpose of the Home, Roasted Grapes & Fresh Rosemary
Day 2: Culinary Mistakes and Beauchamp Orchard Salad
Day 3: Learning to be Authentic and Pesto Baked Potatoes
Day 4: Don’t Plan for Perfection and Crusted Pepper Prime Rib
Day 5: Laugh at Your Mistakes with Holiday Poached Pears
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