The ONLY Prime Rib Recipe You’ll Need for the Holidays

This Prime Rib technique has never failed me.

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Wireless Thermometer as seen in the video:

Kitchen Products I own and love:

Instructions:
1. Season with rosemary salt and dry brine in the fridge overnight or up to 24 hours
2. Roast in the oven at 200 F (93 C) until it hits an internal temp of 105 F (40 C)
3. Remove the roast from the oven and then increase the temp to 450F (230 C)
4. Once the oven is preheated bake the rib roast until it hits an internal temp between 115-120 F (46-48C) It will only take 12-15 minutes.
5. Rest for 20-25 minutes before slicing and serving.

Melted onions:
2 large yellow/white onions
2 tsp salt
6 oz unsalted butter

Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste

Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Weight and measurement:

DISCLAIMER: This video and description contain affiliate links, meaning we'll receive a small commission if you click on one of the product links.

[thatdudecancook]

This is a repost but I wanted to bring it back to the top for the next month so you have this prime rib recipe available for the month of December.

[markmilano]

You are the most exceptional cooking teacher on YouTube. We appreciate you.

[Mrkeller]

Made everything here and it was all amazing. The onions stole the show over the horsey sauce. Blown away. Family is still talking about it the day after.

[robwagner]

I finally tried rosemary salt for the first time a few weeks ago. I thought you were just speaking in hyperbole, but it's indescribably good.

[DD-fxyn]

Been a professional chef for 25+. I don't normally comment on cooking vids but this is definitely chef approved. A finishing salt with garlic and rosemary would be great finisher or a bourbon butter glaze would definitely take it over the top. Good job man 👍

[koreandude]

I've been making a standing rib roast for Christmas every year for the past 8 years and my methodology is not too different from this. My takeaway from this video though is your specific recipe for rosemary salt and the melted onion recipe. I'm very very excited to elevate my cooking. Thank you for sharing.

[deborahseaman]

OMG THE ONIONS!! THE MELTED ONIONS are literally straight out of my dreams!! One of my recurring dreams has the amazing smell of melted butter and onions!!

[grjones]

I made this yesterday and the onions were a great hit and the horseradish was spot on. I couldn't believe how delicious and easy it was for a first timer. The prime rib was a super star.

[dianali]

Wholeheartedly, thank you very much for sharing your prime rib recipe. I followed the older video of this and my late dad said it was the best prime rib he's ever had in his entire life. Now I have to try this new melted onion sauce recipe. THANK YOUUU!!!~

[jmtwilson]

your enthusiasm is contagious! I learned meat cooking in Argentina where everything is over a wood fire. your low-temp oven time is done by indirect heat over dying embers. the fire gets stoked up for the sear at the end. this seems to be the opposite of restaurant rib steak technique--a very high heat sear happens first then indirect heat to finish. I built my own back yard wood oven and use hickory or oak from my wooded backyard. I get the same deep color and crust as you illustrate plus a nice wood flavor with a touch of smokiness. your sides/relishes are spot on. thanks for sharing! 12:42

[excursion]

I have been adding herbs de provence along with your rosemary salt and that hint of lavender goes another level with prime rib.

[MrJonnyoz]

Thank you, thank you thank you! We followed your instructions for everything, and had the best prime rib we ever made (and our guests loved it too). When we spend that much money, it’s so important to get it right. The onion sauce is amazing!

[TerraPruett]

I've cooked prime rib for a long time. Slow smoker with hardwoods and all. My wife can't eat anything that has smoke in it these days so I'm relegated to the oven. This recipe is outstanding. New Years is coming, and this will be on my table. I get first crack at those bones.

[Sobergamer]

I have a Typhur because of Sonny, it’s f-ing amazing. I now make butter chicken on the reg sun since I learned from him, my wife makes the naan, I make rosemary salt, I butcher my turkey and smoke it in parts because Sonny and it’s perfect every time as dark/white finish at different temps, if his book was in print I would buy it. This man has helped a lot. #legend ❤

[andysmith]

I love that you render the fat and use it for roast potatoes and Yorkshire pudding. THE BEST use of beef tallow bar none. I'm also a huge fan of reverse searing.

[marcobuitrago]

You never disappoint man! I love to cook but you elevate our game a couple of notches! Thank you! You are awesome and enjoy how humble you are to share your knowledge and experiences with us all

[lynnwillard]

Made the prime rib and melted onions for Christmas and it was hands down the best prime rib I've ever made/had!!! PERFECTION. I seasoned mine up 72 hours in advance and let it chill out until Christmas morning. I will never make another recipe again. This is THE ONE! The melted onions were excellent too and I will make those again!

[steveressler]

Sonny, my wife and I followed your recipes and advice to the letter. Let me tell you, this was the best prime rib with the extras we ever had . Thank you, Merry Christmas.
We have been following your channel for years.
YOU DA MAN!
Thanks again

[mpatel]

This is my favorite one! I've watched 4 different videos and got 4 different temps to pull and two different methods. I think this rose to 135 because the rest period was after the reverse sear - wait 25-30 minutes then blast off at 450 for 10 minutes and it may keep in 120 range. One more comment, in the video he says sour cream or creme friase but the recipe lists both. Another tip I've heard is if you use the fresh herbs they burn quicker - not sure if that is entirely true. Watching many videos has now made me confused! Thanks for this video - This crust is perfect!!!

[maricaravalos]

Omg! Used your turkey method for Thanksgiving and it was a game changer🤯mind freaking blown. That salt is incredible. I am a massage therapist and if I add some coconut oil it's something I would use at work. I make a rib roast for Christmas every year and can not wait to use this method. Mouth 🤤 drooling. I always cut off the bone and toss it in the air fryer and my family fight like dogs for a bone.