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Prime Rib Recipe | Our family's 5-star recipe | The Woks of Life

Byamazingfoodstv


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!

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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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Music:
Glimmering Trees/Hara Noda/epidemicsound.com
Santa Claus Right at the Door/Martin Landstrom/epidemicsound.com

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20 Comments

  1. 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.

  4. 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!

  7. 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.

  16. 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.

  17. 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

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