Bold. Juicy. Fit for Kings.

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Rest Time: 30 minutes
Total Time: 3 hours 25 minutes
Servings: 6–8

Ingredients:

For the Prime Rib:

  • 1 bone-in prime rib roast (5–7 lbs)
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powderprime rib recipe, Chef Ed recipe, bone-in roast, juicy prime rib, horseradish cream, au jus, beef roast fixings, Yorkshire pudding, mashed potatoes, holiday roast, Christmas dinner, fancy beef dinner, gourmet roast beef, garlic mashed potatoes, caramelized onions, microgreen garnish, protein-rich roast, comfort food for athletes, festive meal, chef Ed kitchen, post-workout feast, bodybuilder dinner, oven roasted beef, medium rare prime rib, low carb roast dinner, classic Sunday roast, athlete’s meal, fancy protein dinner, how to cook prime rib, prime rib seasoning, prime rib with toppings
  • 1 tbsp onion powder
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 3 tbsp olive oil or softened butter

For the Fixings (After Cooking):

  • Horseradish cream sauce
  • Au jus or beef gravy
  • Caramelized onions
  • Garlic mashed potatoes
  • Roasted Brussels sprouts
  • Yorkshire puddings
  • Buttery green beans
  • Fresh herbs and microgreens for garnish

Directions:

1. Prep the Roast:
Let the prime rib come to room temp for 1–2 hours. Preheat oven to 500°F (260°C). Mix salt, pepper, garlic powder, onion powder, rosemary, thyme, and oil/butter into a paste. Rub thoroughly over the entire roast.

2. Roast It:
Place roast bone-side down in a roasting pan with a rack. Roast at 500°F for 20 minutes to create a crust, then reduce oven to 325°F (163°C) and cook until internal temp hits:

  • 120°F for rare
  • 130°F for medium-rare
  • 140°F for medium
    (This takes about 15 minutes per pound.)

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Remove from oven and tent with foil. Let rest at least 30 minutes to redistribute juices. Slice thick for dinner plates or thin for sandwiches.

4. Load Up the Fixings:
Top each cut with a spoonful of horseradish cream and a drizzle of hot au jus. Layer with caramelized onions. Serve with mashed potatoes, Yorkshire puddings, and your favorite roasted greens. Garnish with microgreens for flair.

Chef Ed’s Notes:

  • Sear First, Roast Slow: Searing at high heat creates that crusty bark. Then the low-and-slow roast ensures juicy pink centers.
  • Fixings Over the Top: This isn’t just meat—it’s a feast. Add rich toppings directly to each slice. The contrast of creamy horseradish, sweet onions, and salty jus creates a legendary bite.
  • Reheat Like a Pro: If leftovers, reheat slices in au jus over low heat—never the microwave.

Health Benefits for Athletes:

  • High-Quality Protein: Prime rib delivers complete protein with iron, zinc, and creatine.prime rib recipe, Chef Ed recipe, bone-in roast, juicy prime rib, horseradish cream, au jus, beef roast fixings, Yorkshire pudding, mashed potatoes, holiday roast, Christmas dinner, fancy beef dinner, gourmet roast beef, garlic mashed potatoes, caramelized onions, microgreen garnish, protein-rich roast, comfort food for athletes, festive meal, chef Ed kitchen, post-workout feast, bodybuilder dinner, oven roasted beef, medium rare prime rib, low carb roast dinner, classic Sunday roast, athlete’s meal, fancy protein dinner, how to cook prime rib, prime rib seasoning, prime rib with toppings
  • Carb Recovery: Mashed potatoes and Yorkshire pudding refill glycogen stores after intense training.
  • Veggie Power: Brussels sprouts and green beans add fiber, antioxidants, and B vitamins.
  • Satiation & Hormones: Healthy fats in beef help regulate appetite and testosterone levels.

 

 

 

 

 

 

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