Wolfgang Puck Prime Rib Roast Recipe

When it comes to special occasions or just a Sunday dinner that warms the home, Wolfgang Puck’s prime rib roast recipe can’t be beaten.

This roast is all about that rich, savory flavor, infused with a garlic-herb crust that elevates the meal to something truly special.

A tip that can make a big difference is letting your prime rib reach room temperature before cooking, ensuring even roasting and ultimate tenderness.

You’ll appreciate the simplicity and elegance of this meal, and once you try it, it just might become a favorite in your kitchen!

How to Make Wolfgang Puck Prime Rib Roast Recipe

Ingredients

• 1 bone-in Prime Rib of Beef (4 to 5 pounds)
• 8 cloves Garlic (minced)
• 4 tablespoons Fresh Rosemary (minced)
• 2 teaspoons Thyme (dried)
• 1 cup Olive Oil
• Salt to taste
• Black Pepper to taste

Step-by-Step Instructions

Step 1:

Preheat your oven to 450°F.

This high temperature helps create a beautiful crust.

Step 2:

Rub the prime rib with olive oil, salt, and pepper.

Then, evenly coat it with minced garlic, rosemary, and thyme.

Step 3:

Place the roast in a roasting pan with a rack.

This ensures even cooking and prevents the bottom from getting greasy.

Step 4:

Insert a meat thermometer into the thickest part of the roast.

Roast in the oven for about 25 minutes.

Step 5:

Reduce heat to 250°F and continue roasting until the thermometer reads 120°F for rare.

Adjust cooking for preferred doneness.

Tips and Tricks for Making This Recipe

Achieving Perfect Crust

Start with the prime rib at room temperature to help form a crispy, flavorful crust during cooking.

Maintaining Juiciness

Allow the meat to rest for at least 20 minutes after cooking before slicing, which keeps the juices in.

This ensures moist and flavorful meat.

Enhancing Flavor

For a richer taste, consider marinading the meat with herbs and garlic for several hours ahead of time.

Monitoring Cooking Time

Use a reliable meat thermometer to avoid over or undercooking.

Cook to your preferred doneness by checking often as you approach the target temperature.

Serving Ideas

Pair this roast with roasted vegetables or a classic horseradish sauce for a complete dish.

This complements the flavors beautifully.

What to Serve with Wolfgang Puck Prime Rib Roast Recipe

Classic Mashed Potatoes

You can’t go wrong with creamy mashed potatoes alongside your prime rib.

They soak up all those delicious juices and add a hearty complement to the beef.

A generous pat of butter and a touch of cream make them irresistible.

Roasted Brussels Sprouts

For something green and healthy, roast some Brussels sprouts with olive oil, salt, and pepper.

A squeeze of lemon juice or a sprinkle of parmesan cheese can add a nice touch.

These are a fantastic way to balance the richness of your roast.

Honey Glazed Carrots

Carrots with a touch of sweetness pair beautifully with beef.

I recommend oven-roasted carrots drizzled with honey.

This simple dish is both colorful and flavorful.

It’s a sweet twist that your guests might not expect.

Creamy Horseradish Sauce

This sauce packs a punch and adds that classic zing to each bite of prime rib.

Consider making your own with sour cream, prepared horseradish, lemon juice, and a dash of salt.

It’s an exciting addition that complements the richness of the meat perfectly.

Wild Mushroom Risotto

For a side that challenges the ordinary, try a mushroom risotto.

The earthy flavors of wild mushrooms, combined with creamy arborio rice, offer a luxurious companion.

It’s a bit different but adds great texture and complex flavors to your meal.

Variations and Substitutions

A great way to bring a twist to Wolfgang Puck’s prime rib recipe is by trying different herb mixtures.

Instead of just using rosemary and thyme, you might mix in some fresh oregano or basil for an exciting flavor profile.

Some people prefer swapping garlic with shallots to deliver a subtler yet aromatic taste.

Salt and Pepper

Consider experimenting with smoked salt or flavored pepper blends.

They add a unique dimension and depth to the seasoning.

Cooking Methods

If you don’t have access to a pressure oven, a traditional oven at a lower temperature will work just fine.

Remember to adjust the cooking time to achieve the desired doneness.

Marination

You can marinate the meat overnight with wine or balsamic vinegar to enhance tenderness.

For an herbal kick, marinate with a mixture of olive oil, lemon zest, and a variety of fresh herbs.

Finally, when serving, pair the roast with different sauces like horseradish cream or a wine reduction for an extra layer of flavor complexity.

How to Store Leftover Wolfgang Puck Prime Rib Roast Recipe

You’ll want to preserve that tasty prime rib for another meal, and proper storage is key!

Refrigeration

When storing in the refrigerator, place individual slices or sections in an airtight container.

Be sure to wrap the meat loosely in plastic wrap or wax paper to retain moisture while preventing it from drying out.

This method helps keep the prime rib juicy for about three to four days.

Freezing

For longer storage, freezing is a great option to keep your prime rib fresh.

Wrap the meat tightly in both plastic wrap and aluminum foil to protect it from freezer burn.

Place it in a freezer-safe bag or container before storing it in the freezer; it will last up to six months.

Labeling

Always label your containers with the date before placing them in the refrigerator or freezer.

This helps you track how long it’s been stored and ensures you enjoy it at its best quality.

Keeping an organized fridge and freezer avoids confusion and promotes food safety!

Common Mistakes to Avoid

Overcooking the Roast

One mistake many people make is cooking the prime rib beyond medium-rare.

You want to keep the internal temperature between 130°F and 135°F.

Let your roast rest for at least 15 minutes after removing it from the oven.

Skimping on Resting Time

Cutting into the roast too soon will let all those tasty juices spill out.

Plan your time so you can let the cooked meat sit a while before slicing.

This resting period allows the juices to redistribute for better flavor.

Not Using a Thermometer

Guessing the doneness is a risky business with prime rib.

A reliable meat thermometer is essential for this job.

This ensures you hit the perfect doneness every time.