Prime rib is a centerpiece roast that earns its place on the Thanksgiving table. It brings deep beef flavor, a rosy interior, and a crisp, salty crust that’s hard to beat. If turkey doesn’t fit your crew or you want a second main, a prime rib roast makes the holiday feel special without asking you to fuss all day. The key is simple: season well, cook gently, and rest long enough for the juices to settle. Get those steps right and you’ll slice into tender, medium-rare beef that needs little more than pan jus and a spoonful of horseradish cream.
The rest of the meal should support the roast, not fight it. Reach for sides with texture and brightness—roasted vegetables that caramelize in a hot oven, a crisp salad with a tart vinaigrette, and potatoes that soak up the jus. Keep dairy rich but not heavy; you want balance alongside a generous cut of beef. A little heat from prepared horseradish wakes up the plate. Savory popovers or Yorkshire pudding are perfect for catching drips.
Planning matters more than technique. Dry-salting the rib roast a day or two ahead builds flavor and encourages a deep, even crust. A low-temperature roast followed by a quick high-heat finish gives you control over doneness without guesswork. An instant-read thermometer is non-negotiable: pull the roast when the center hits your target, then rest long enough for carryover cooking to finish the job. For most folks who love a rosy slice, that means removing the roast from the oven at about 118–120°F (48–49°C) and letting it climb to 125–130°F (52–54°C) during the rest for medium-rare.
The schedule below keeps Thanksgiving day sane. Most make-ahead work happens the day before: whipping horseradish cream, blanching green beans, parcooking potatoes, and baking pies. On the day, you’ll slide the roast into a low oven, turn out vegetables on hot sheets, and finish with a quick sear. While the rib rests, use those flavorful drippings for a simple pan jus. Dinner feels relaxed, plates stay hot, and the kitchen smells like roasted beef and herbs.
If you’re thinking about pairings, a full-bodied red wine (Cabernet Sauvignon, Syrah, or a bold red blend) stands up to the roast without overwhelming it. For a non-alcoholic option, try tart cranberry-pomegranate spritzers with a squeeze of orange. Leftovers are easy to plan around: thin slices for French dip sandwiches, chopped ends for breakfast hash, and bones for a small pot of beef stock. This plan focuses on clarity and calm—straightforward steps, reliable internal temperatures, and make-ahead sides—so your Thanksgiving prime rib comes out exactly the way you like it.
The Menu at a Glance (Prime Rib Thanksgiving)
- Main: Herb-Salted Prime Rib with Pan Jus (prime rib roast recipe)
- Sauces: Horseradish Cream; Whole-grain Mustard
- Sides: Crispy Herb Potatoes or Buttermilk Mashed Potatoes; Roasted Carrots with Thyme; Blistered Green Beans with Lemon; Simple Arugula Salad with Sherry Vinaigrette; Yorkshire Pudding or Popovers
- Bread: Warm sourdough or dinner rolls (optional if serving popovers)
- Dessert: Pumpkin pie or apple crisp (baked a day ahead)
Make-Ahead Timeline (Back-Plan from Your Serving Time)
Two Days Before
- Dry-salt the roast. Pat dry and salt generously (see recipe amounts). Set on a rack, uncovered, in the refrigerator.
One Day Before
- Horseradish cream: Whisk and refrigerate.
- Potatoes: Peel, cut, and store in cold water, or fully mash and reheat with a splash of warm cream and butter.
- Green beans: Blanch in salted water until crisp-tender; shock and dry. Refrigerate.
- Roasted carrot prep: Peel and cut; refrigerate.
- Dessert: Bake pie or crisp; cool and cover.
Day Of (Target Dinner at, say, 6:00 p.m.)
- 1:45 p.m. Pull roast from fridge to take the chill off (60–90 minutes at room temp).
- 3:00 p.m. Roast goes into a 250°F (121°C) oven. Plan ~30–35 minutes per pound at this temp, but trust your thermometer.
- 4:30–5:00 p.m. When the center reaches 118–120°F (48–49°C), remove and rest 30–60 minutes, tented loosely with foil.
- While resting: Make pan jus; roast carrots; crisp green beans; reheat potatoes; heat popover batter and bake.
- Just before serving: Return roast to a 500°F (260°C) oven for 8–10 minutes to set the crust (or sear in a very hot pan). Slice and serve with jus and sauces.
Prime Rib Roast Recipe (Herb-Salted with Pan Jus)
Yield
8–10 servings (bone-in 4–5 rib roast, ~8–10 lb / 3.6–4.5 kg)
Required Equipment
- Large roasting pan with rack (or a wire rack set over a rimmed sheet pan)
- Instant-read thermometer (or leave-in probe)
- Small saucepan and whisk (for pan jus)
- Carving knife and board with juice groove
- Aluminum foil
Time
- Dry-brine (inactive): 24–48 hours
- Active prep: 20 minutes
- Roast time at 250°F (121°C): ~30–35 minutes per pound (guide only; rely on thermometer)
- Rest: 30–60 minutes
- High-heat finish: 8–10 minutes
Ingredients (U.S. & Metric)
- 1 bone-in prime rib roast, 8–10 lb (3.6–4.5 kg)
- Kosher salt: 2 Tbsp (24 g)
- Freshly ground black pepper: 2 tsp (6 g)
- Garlic powder: 2 tsp (6 g) or 4 fresh cloves, finely grated (12 g)
- Fresh rosemary, minced: 1 Tbsp (3 g)
- Fresh thyme leaves: 1 Tbsp (2 g)
- Olive oil or neutral oil: 2 Tbsp (30 mL)
- Low-sodium beef stock/broth (for pan): 2 cups (480 mL)
- Dry red wine (optional, jus): ½ cup (120 mL)
- Unsalted butter (optional, finish): 1 Tbsp (14 g)
Preparation Instructions
- Dry-brine: Pat the roast dry. Mix salt, pepper, garlic, rosemary, and thyme. Rub all over. Set the roast, fat-cap up, on a rack set in a pan. Refrigerate uncovered 24–48 hours.
- Preheat and temper: Remove the roast from the fridge 60–90 minutes before cooking. Preheat the oven to 250°F (121°C). Rub the roast lightly with oil.
- Roast low and slow: Add 1 cup (240 mL) stock to the pan. Place the roast in the oven, fat-cap up. Roast until the center reads 118–120°F (48–49°C) for medium-rare (or 125°F / 52°C for medium, knowing it will rise ~5°F/3°C while resting). Start checking early and every 20–30 minutes toward the end.
- Rest well: Transfer the roast to a board; tent loosely with foil. Rest 30–60 minutes. Increase oven to 500°F (260°C).
- Pan jus: Set the roasting pan over medium heat. Deglaze with ½ cup (120 mL) wine (optional); reduce by half, scraping browned bits. Add 1 cup (240 mL) stock. Simmer 3–5 minutes. Whisk in butter if desired. Taste and season lightly—remember the roast is well-salted.
- High-heat finish: Return the rested roast to the hot oven for 8–10 minutes to crisp the exterior, or sear on all sides in a heavy pan. Slice between bones into thick slabs. Serve with warm pan jus.
Internal temperature guide (after rest):
Rare 120–125°F (49–52°C); Medium-rare 125–130°F (52–54°C); Medium 135°F (57°C). For a classic rosy slice, aim for 125–130°F (52–54°C) final.
Simple Horseradish Cream (Optional, Make-Ahead)
- Sour cream ¾ cup (180 mL)
- Prepared horseradish 2–3 Tbsp (30–45 mL)
- Lemon juice 1 Tbsp (15 mL)
- Pinch of salt and black pepper
Whisk, adjust to taste, chill.
Nutrition (Approximate, per serving—6 oz/170 g cooked beef + a little jus)
- Calories: ~540
- Protein: ~42 g
- Fat: ~40 g (Sat fat ~16 g)
- Carbohydrates: ~1 g
- Sodium: ~850 mg
Actual values vary with roast size, trimming, salt level, and portion size.
Side Dishes That Love Prime Rib
Potatoes (Pick One)
- Crispy Herb Potatoes: Toss parboiled chunks with oil, salt, pepper, and chopped rosemary. Roast at 450°F (232°C) until browned, 25–35 minutes, turning once.
- Buttermilk Mashed Potatoes: Rice hot potatoes; fold in warm butter and buttermilk. Season with salt and white pepper. Hold warm.
Roasted Carrots with Thyme
Carrots, oil, salt, pepper, and thyme on a hot sheet at 450°F (232°C) until tender with browned edges, 18–25 minutes.
Blistered Green Beans with Lemon
Sear dry green beans in a hot skillet with oil until blistered. Salt, finish with lemon zest and a squeeze of juice.
Yorkshire Pudding or Popovers
Whisk equal parts eggs, milk, and flour by weight with a pinch of salt. Rest batter 30 minutes. Bake in a screaming-hot, oiled tin at 450°F (232°C) until puffed and deep golden, 20–25 minutes. Serve immediately.
Bright Greens
Arugula, shaved fennel, and thin-sliced red onion with sherry vinaigrette (sherry vinegar, olive oil, Dijon, salt, pepper). The acidity cuts the richness of the beef.
Beverages That Pair Well
- Red wine: Cabernet Sauvignon, Syrah, Malbec, or a structured red blend.
- White wine: Rich styles like Chardonnay for those who prefer white.
- NA options: Cranberry-pomegranate spritzers with orange; spiced apple cider with a splash of soda water.
Leftovers Plan
- French Dip Sandwiches: Thin slices on toasted rolls with warm jus.
- Breakfast Hash: Diced beef ends with potatoes, onions, and herbs.
- Stock: Simmer bones with onion, carrot, celery, and peppercorns; freeze for soups.
Troubleshooting & Tips (Accuracy-First)
- Uneven doneness: A low roast temp reduces the gray band. Always rest before the high-heat finish.
- Salty jus: Use low-sodium stock; season the jus at the very end.
- Timing safety: Your thermometer is the authority. Time-per-pound is only a guide.
- Crust not crisp: Make sure the surface is dry before the final blast and the oven is fully preheated to 500°F (260°C).
Quick Reference
- Thanksgiving prime rib roast recipe
- How long to cook prime rib at 250°F
- Prime rib internal temperature medium-rare
- Make-ahead Thanksgiving sides for prime rib
- Pan jus and horseradish cream for holiday roast
This plan keeps the cooking calm and the flavors balanced—straightforward steps, reliable temperatures, and sides that make sense with prime rib. Enjoy the roast, pass the jus, and keep the plates warm.
