Prime Rib Recipe: Paula Deen’s Easy Holiday Masterpiece

Prime rib elevates dinner from mundane to magnificent with its mouthwatering allure.

Southern culinary maven Paula Deen crafted a foolproof technique that transforms this classic roast into a showstopper.

Her approach strips away complexity, focusing on pure flavor and precise cooking.

Seasoned with simplicity, this method turns even novice cooks into kitchen heroes.

Juicy, tender slices promise a dining experience that whispers elegance and comfort.

The strategic roasting unlocks deep, rich flavors that dance across your palate.

Grab your apron and get ready to wow everyone at the table with a prime rib that speaks volumes about your culinary prowess.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Calories: 350 kcal

Servings: 8

What You’ll Need for Paula Deen’s Prime Rib

• Prime Rib: Select a well-marbled cut with rich, creamy fat for maximum flavor and juiciness.
• Bone-In Roast: Choose a roast with the bone attached to enhance natural meat tenderness and depth of taste.

• Kosher Salt, Black Pepper, Garlic Powder: Opt for freshly ground spices to ensure vibrant, potent flavor profiles that penetrate deeply into the meat.

• Roasting Pan: Pick a heavy-duty pan with a sturdy rack that allows even heat circulation and catches delicious meat drippings.
• Oven: Ensure your oven maintains consistent temperature for precise cooking technique and perfect meat doneness.

Equipment List for Foolproof Prime Rib

• Roasting pan with rack: Large, sturdy pan to hold and elevate the prime rib during cooking.
• Mixing bowl: Medium-sized container for blending seasonings.
• Measuring spoons: To accurately measure salt, pepper, and garlic powder.
• Kitchen towel or meat thermometer (optional): Helpful for checking meat temperature.
• Sharp carving knife: Essential for slicing the roast precisely against the grain.
• Cutting board: Wooden or plastic surface for safe meat preparation and slicing.

Cooking Instructions for Prime Rib Perfection

• Prepare the Meat

Bring the prime rib to room temperature by letting it sit out for an hour before cooking, ensuring even heat distribution and tender results.

• Create Flavor Magic

Generously coat the roast with a blend of salt, pepper, and garlic powder. Massage the seasonings deeply into every surface, building a mouthwatering flavor profile.

• Set Up Roasting Platform

Position the meat bone-side down on a rack in a sturdy roasting pan, allowing the fat cap to drip and self-baste during cooking. This technique locks in juiciness and enhances natural flavors.

• Craft the Crust

Fire up the oven to 375°F and roast the meat for one hour, developing a gorgeous golden-brown exterior that seals in succulent juices. The high heat creates a stunning caramelized layer that will make mouths water.

• Slow Heat Magic

Turn off the oven after the initial roasting but leave the meat inside. Let it rest undisturbed for three hours, allowing gentle residual warmth to cook the meat to perfect medium-rare without losing moisture.

• Finish and Serve

Reheat the oven 45 minutes before serving to warm the roast. After removing from the oven, let the meat rest for 10-15 minutes. Slice against the grain to maximize tenderness and serve immediately, revealing a beautiful pink center that will impress any dinner guest.

Expert Tips for Prime Rib Success

Experiment with different herb combinations like rosemary, thyme, and sage to create unique flavor profiles that complement the rich meat.

Create a dry rub by grinding whole peppercorns and dried herbs just before applying, releasing maximum aromatic oils and ensuring deeper flavor penetration.

Invest in a reliable meat thermometer to check internal temperature, aiming for 125°F for rare, 135°F for medium-rare, and 145°F for medium doneness.

Select full-bodied red wines like Cabernet Sauvignon or Syrah to enhance the robust flavors of the prime rib, creating a restaurant-quality dining experience at home.

Presentation Tips for Paula Deen’s Prime Rib

• Pair with Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Syrah to complement the rich, savory flavors of the prime rib.
• Create a Classic Side Spread: Serve alongside creamy mashed potatoes, roasted seasonal vegetables, and a fresh horseradish sauce for a traditional steakhouse experience.
• Elevate with Gourmet Garnishes: Sprinkle fresh chopped herbs like rosemary or thyme on top, and add some crispy roasted garlic cloves for an extra layer of aromatic complexity.
• Make Leftovers Spectacular: Transform remaining prime rib into delectable sandwiches with crusty bread, melted cheese, and a tangy aioli for a next-day meal that rivals the original.

Planning and Storage for Prime Rib Leftovers

• Store Smartly: Transfer leftover prime rib to airtight containers, keeping meat slices flat to maintain moisture and prevent crushing.
• Refrigerate Quickly: Cool cooked meat within two hours, storing in the refrigerator for up to 3-4 days to preserve freshness and prevent bacterial growth.
• Freeze for Future Meals: Wrap individual portions tightly in freezer-safe plastic wrap and aluminum foil, storing for up to 3 months without losing flavor or texture.
• Reheat with Care: Warm refrigerated prime rib gently by placing slices in a covered dish with a splash of beef broth, heating at 325°F for 10-15 minutes to prevent drying out.

Mouthwatering Paula Deen Prime Rib Recipe

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4.8 from 18 reviews

• Total Time: 2 hours
• Yield: 8 1x

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Description

Paula Deen’s prime rib recipe delivers succulent, perfectly seasoned meat with minimal kitchen stress. Herb-crusted and roasted to tender perfection, this classic dish promises a memorable dining experience for festive gatherings and special occasions.

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Ingredients

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• 1 (5-lb/2.27 kg) standing rib roast
• 1 tbsp Paula Deen’s House Seasoning

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Instructions

1. Temperature Preparation: Remove prime rib roast from refrigerator 1-2 hours before cooking to normalize temperature, ensuring uniform heat distribution.
2. Oven Setup: Preheat oven to 375 °F (190 °C), positioning rack in center position for optimal roasting environment.
3. Surface Preparation: Thoroughly pat roast dry with paper towels, eliminating excess moisture to facilitate exceptional exterior crust development.
4. Seasoning Application: Massage Paula Deen’s House Seasoning comprehensively across entire roast surface, guaranteeing robust flavor infusion.
5. Roasting Positioning: Place roast on rack within heavy-duty roasting pan, positioning fatty side upward and rib bones downward to maximize heat circulation and natural basting.
6. Temperature Monitoring: Carefully insert meat thermometer into roast’s thickest section, avoiding bone or fat zones for precise internal temperature tracking.
7. Initial Roasting: Cook roast for exactly 1 hour at 375 °F, maintaining consistent temperature throughout cooking process.
8. Residual Cooking: Immediately deactivate oven after initial roasting, keeping door sealed to leverage accumulated heat for gentle, consistent cooking during subsequent 3-hour resting period.
9. Serving Preparation: Approximately 30-45 minutes before serving, reheat oven to 375 °F to warm roast to ideal serving temperature.
10. Resting and Carving: Remove roast, allow 15-20 minutes resting time for juice redistribution, then carve and serve succulent meat.

Notes

• Prep Like a Pro: Let the prime rib sit at room temperature for 1-2 hours before cooking to guarantee even heat distribution and consistent texture.
• Moisture Management: Thoroughly pat the roast dry with paper towels to create a perfect golden-brown crust that seals in incredible flavors.
• Thermometer Tactics: Insert the meat thermometer carefully into the thickest part, avoiding bones and fat for the most accurate temperature reading.
• Resting Ritual: Allow the roast to rest 15-20 minutes after cooking to let juices redistribute, ensuring each slice is supremely tender and juicy.

• Prep Time: 1 hour
• Cook Time: 1 hour
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 0 g
• Sodium: 420 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 30 g
• Cholesterol: 90 mg