Guy Fieri Prime Rib Recipe

When you’re ready to transform a prime rib into something extraordinary, Guy Fieri has the recipe for you!

And I’ve nailed it, baby!

His famous spice rub and smoked cooking technique combine to enhance the natural flavors of the meat effortlessly.

One reason I love this recipe is the way the brown butter garlic sauce adds a rich finish, balancing perfectly with the smoky flavors.

How to Make Guy Fieri Prime Rib Recipe

Ingredients

• 1 Prime Rib Roast (10-12 lb)
• 3 layers Cheesecloth
• Salt
• Black Pepper (freshly ground)
• 1 tbsp Rosemary (chopped)
• 1 tbsp Thyme (chopped)
• 1 head Garlic (minced)
• Olive Oil

Step-by-Step Instructions

Step 1:

Remove the prime rib from packaging and rinse well under cold water.

Pat it completely dry with paper towels.

Step 2:

Wrap the roast with three layers of cheesecloth.

Place on a rack on a sheet pan, fat side up.

Set in the back of the refrigerator for up to seven days to dry age.

Step 3:

Remove it from the refrigerator and unravel it from the cheesecloth.

Generously season with salt and black pepper.

Mix rosemary, thyme, and minced garlic to form an herb rub.

Apply the rub vigorously onto the roast.

Step 4:

Preheat your oven to 325°F (163°C).

Place the seasoned roast in a roasting pan.

Drizzle with olive oil.

Step 5:

Roast the meat in the oven until the internal temperature reaches your desired level of doneness.

This generally takes about 2 to 3 hours for medium-rare.

Tips and Tricks for Making This Recipe

Beef Selection

Choosing a well-marbled prime rib will give you the juiciest possible result.

Look for marbling throughout the meat.

Dry Aging

The process of dry aging intensifies the flavor and tenderness of your prime rib.

It takes a bit of time, but the results are worth it!

Resting the Roast

Allow your cooked roast to rest for at least 20 minutes before slicing.

This time lets the juices redistribute, giving you a more tender cut.

Herb Rub Application

When applying the herb rub, focus on creating a thick and even layer.

This helps infuse the meat with those delicious flavors.

Monitoring Temperature

Using a reliable meat thermometer is key to achieving the perfect doneness.

Check regularly without opening the oven too often.

What to Serve with Guy Fieri Prime Rib Recipe

Classic Mashed Potatoes

You can’t go wrong with a serving of creamy mashed potatoes alongside prime rib!

Their smooth texture and buttery taste complement the rich and savory flavors of the meat.

Grilled Asparagus

For a touch of green, try serving grilled asparagus with your prime rib.

Drizzle with olive oil and a sprinkle of sea salt for a fresh and tasty side dish that balances the richness of the prime rib.

Roasted Brussels Sprouts

Roasted Brussels sprouts provide a nice crunch and slightly nutty flavor that goes well with the savory prime rib.

I like to roast them with a bit of balsamic glaze for a sweet and tangy twist.

Yorkshire Pudding

Yorkshire pudding is a traditional and awesome accompaniment to prime rib.

These airy, savory pastries are perfect for soaking up the flavorful juices, creating a wonderful combination on your plate.

Spicy Cornbread

If you want to mix things up, consider serving spicy cornbread with jalapeños for a kick.

This side adds a unique texture and a bit of heat that works surprisingly well with prime rib.

Quinoa Tabbouleh

For something a bit non-traditional, you might want to try quinoa tabbouleh.

It’s a light and refreshing salad with fresh herbs, lemon, and tomatoes, adding a zesty contrast to the juicy meat.

Variations and Substitutions

Herb Mix Ideas

You can experiment with an array of herbs to find what best suits your taste.

Try using smoked paprika, cumin, and coriander, which can add a rich, smoky essence.

These spices bring a unique twist and depth to the traditional rub.

Meat Substitutes

If you’re looking for a different cut, consider trying ribeye steak or even pork rib roast.

They cook well with similar methods and offer a nice alternative to prime rib.

Adjust cooking times to match the size and thickness of the cut.

Sauce Variations

Enhancing your prime rib with diverse sauces elevates its flavor.

A brown butter garlic sauce pairs wonderfully for a richer taste.

Alternatively, a tangy red wine-infused au jus adds a touch of sophistication.

How to Store Leftover Prime Rib

Wrap it Right

When you’re storing leftover prime rib, it’s important to use wax paper or plastic wrap.

Wrap each slice individually, or go for larger sections if that suits the size of the roast.

By keeping the wrap just snug enough, you prevent the loss of those precious juices without squishing the meat.

Refrigerate Properly

Next, pop your wrapped prime rib into the fridge where it can stay fresh for several days.

Use airtight containers or bags for additional protection against drying out.

This method maintains its succulence while retaining maximum flavor.

Freeze for Extended Storage

If you won’t use your leftovers soon, freezing is a great option.

Wrap each piece tightly with freezer-safe wrap or bags, removing as much air as possible.

When you’re ready to use it, thaw it out slowly in the fridge to keep that wonderful texture intact.

Common Mistakes to Avoid

Start with the Right Temperature

One of the biggest mistakes you can make is not letting the prime rib reach room temperature before cooking it.

If you cook a cold roast, you’ll find it cooks unevenly, which leads to some parts being raw and others overdone.

I recommend taking the prime rib out of the refrigerator at least two hours ahead.

Too Much or Too Little Seasoning

Some folks forget to generously season their roast with herbs like thyme and rosemary.

If the seasoning is too light, you’ll miss out on those incredible flavors that make the dish stand out.

Use your hands to really massage those herbs into the meat for a perfect taste.

Resting the Roast

Skipping the resting time is a classic pitfall that makes the meal less flavorful.

If you cut into the roast right away, all the juices will run out, leaving it dry.

Let it rest for at least 20 minutes under foil after cooking to retain those delicious juices!