Grab For Eats The Lawry’s Prime Rib Recipe is a legendary take on one of the most celebrated cuts of beef. Juicy, richly flavored, and melt-in-your-mouth tender, this recipe delivers steakhouse-level quality at home. Whether you’re preparing a special holiday dinner or simply treating yourself and your loved ones, this prime rib recipe brings elegance and comfort to the table with minimal effort and maximum flavor.
What Is Prime Rib?
Prime rib, also known as a standing rib roast, comes from the primal rib section of a cow. This premium cut contains a perfect balance of marbling, fat, and bone, which gives it its signature tenderness and rich flavor. Often roasted with the bone in, prime rib is traditionally seasoned simply to let the meat shine.
Origins and Popularity
Prime rib has long been a staple in American steakhouses and special occasion dinners, dating back to the 19th century. Its popularity grew in the U.S. thanks to restaurants like Lawry’s The Prime Rib, which opened in 1938 in Beverly Hills. Today, it’s cherished worldwide—from festive feasts in the U.K. to gourmet dining in Canada and across Europe.
Other Delicious Cuts of Beef to Explore
If you’re a fan of beef, there are several other tasty cuts to explore beyond prime rib:
- Ribeye Steak: Cut from the same primal rib section but served boneless; it’s known for exceptional marbling.
- Tenderloin/Filet Mignon: The most tender cut, perfect for pan-searing or grilling.
- Sirloin: Leaner and more affordable, great for marinating and grilling.
- Brisket: A tougher cut that transforms into a buttery delight when slow-cooked.
- Chuck Roast: Ideal for pot roasts and stews thanks to its rich, beefy flavor.
Each cut has its own ideal cooking method and flavor profile, making beef one of the most versatile proteins to work with.
Lawry’s Prime Rib Recipe Ingredients & Health Benefits
This recipe keeps things deliciously simple with just a few key ingredients that each play a big role:
- Prime Rib (4 lbs): Rich in protein, iron, and B vitamins, prime rib is a great energy source and supports red blood cell production.
Fun Fact: Prime rib is typically graded USDA Prime, known for its superior marbling. - Rock Salt (5 lbs): Used as a heat conductor rather than a seasoning in this recipe, it helps cook the beef evenly and keeps it moist.
Fun Fact: Rock salt has been used in cooking techniques for centuries, especially for baking or curing meats. - Lawry’s Seasoned Salt: A flavorful blend of salt, herbs, and spices that elevates the flavor of the roast without overpowering it.
Fun Fact: Lawry’s Seasoned Salt was first introduced in 1938 and quickly became a pantry staple across America
Utensils Needed for Lawry’s Prime Rib Recipe
- Large roasting pan
- Wire rack (to elevate the roast)
- Meat thermometer (for accuracy)
- Sharp carving knife
- Tongs or heatproof gloves for handling
- Serving platter
How to Make Lawry’s Prime Rib Recipe
Making a prime rib roast may sound intimidating, but this version is incredibly straightforward and stress-free. No complex marinades or lengthy prep—just big flavor and big results.
- Preheat oven to 350°F.
- Prepare the Roasting Pan: Line a large roasting pan with a thick layer of rock salt, then place a wire rack over the salt. This prevents the meat from touching the salt directly and allows heat to circulate.
- Place the Prime Rib: Set the 4-lb rib roast on the wire rack with the fat side facing up. This lets the fat render down and naturally baste the roast during cooking.
- Season the Roast: Generously sprinkle Lawry’s Seasoned Salt over the entire surface of the meat. Be sure to cover all sides for even flavor distribution.
- Roast to Perfection: Place in a preheated oven at 350°F. Cook for 30 minutes per pound—so for a 5-lb roast, that’s 2.5 hours. No need to cover or baste!
- Rest Before Slicing: Let the roast sit for 20 minutes after removing it from the oven. This ensures the juices redistribute for maximum tenderness.
- Serve and Enjoy!: Slice into 1-inch thick cuts and serve with your favorite sides. Perfectly pink, juicy, and full of flavor.
Try This Too: Colorado Cache Prime Rib Recipe
If you’re looking for another way to enjoy prime rib, check out the Colorado Cache Prime Rib Recipe. It features a unique seasoning blend and a slightly different roasting technique that delivers equally mouthwatering results. Try both to find your favorite!
Perfect Pairings for the Lawry’s Prime Rib Recipe
To complete your prime rib experience, pair it with classic sides and drinks:
- Garlic Mashed Potatoes: Creamy, buttery, and just garlicky enough to balance the meat.
- Creamy Horseradish Sauce: Adds a sharp bite that complements the beef’s richness.
- Red Wine (Cabernet Sauvignon or Merlot): Bold enough to match the intensity of the roast.
- Roasted Brussels Sprouts: Adds a healthy, crisp veggie element to the plate.
- Yorkshire Pudding: Traditional British side that’s perfect for soaking up meat juices.
When to Serve the Lawry’s Prime Rib Recipe
This recipe is perfect for any special gathering, especially:
- Christmas dinner
- Thanksgiving
- New Year’s Eve
- Easter brunch
- Birthday celebrations
- Father’s Day or Mother’s Day
- Anniversaries or formal dinners
Its elegant presentation and indulgent taste make it a show-stopping centerpiece.
How to Make Juicy & Flavorful Lawry’s Prime Rib Recipe
Equipment
- Large roasting pan
- Wire rack to elevate the roast
- Meat Thermometer for accuracy
- Sharp carving knife
- Tongs or heatproof gloves for handling
- Serving Platter
Ingredients
- 4 lbs rib roast
- ½ cup rock salt
- Lawry’s season salt as needed
Instructions
- Preheat oven to 350°F.
- Prepare the Roasting Pan: Line a large roasting pan with a thick layer of rock salt (½ cup), then place a wire rack over the salt. This prevents the meat from touching the salt directly and allows heat to circulate.
- Place the Prime Rib: Set the 4-lb rib roast on the wire rack with the fat side facing up. This lets the fat render down and naturally baste the roast during cooking.
- Season the Roast: Generously sprinkle Lawry’s Seasoned Salt over the entire surface of the meat. Be sure to cover all sides for even flavor distribution.
- Roast to Perfection: Place in a preheated oven at 350°F. Cook for 30 minutes per pound—so for a 5-lb roast, that's 2.5 hours. No need to cover or baste!
- Rest Before Slicing: Let the roast sit for 20 minutes after removing it from the oven. This ensures the juices redistribute for maximum tenderness.
- Serve and Enjoy!: Slice into 1-inch thick cuts and serve with your favorite sides. Perfectly pink, juicy, and full of flavor.
Tips
- Use a meat thermometer to hit your desired doneness (130°F for rare, 140°F for medium).
- Don’t skip the rest time—this ensures a juicy cut.
- Use room temperature meat before roasting to ensure even cooking.
- Season generously but avoid rubbing the salt directly into the meat.
- Let the fat side face upward so it bastes the meat naturally.
Nutrition
How to Defrost Prime Rib the Right Way
Defrosting your prime rib properly is a key step to ensure even cooking and maximum flavor. There are two safe and effective methods to thaw your roast, depending on how much time you have.
1. Refrigerator Method (Recommended)
This is the safest and most foolproof way to defrost your prime rib.
- How to do it: Place your wrapped prime rib on a tray or shallow dish and set it on the bottom shelf of your fridge. This prevents any juices from leaking onto other foods.
- Timing: Plan for about 4 to 7 hours per pound. For a 5 lb roast, that’s 20 to 35 hours.
- Why it works: This method keeps the meat at a safe, consistent temperature and results in the best texture.
2. Cold Water Method (Faster Option)
Short on time? The cold water method can help speed things up while still being food-safe.
- How to do it: Keep the roast in a leak-proof plastic bag, then submerge it in a large container or clean sink filled with cold water.
- Change the water every 30 minutes to keep it cold and help the roast thaw evenly.
- Timing: It usually takes about 30 minutes per pound—so a 5 lb roast will take around 2.5 to 3 hours.
Avoid defrosting at room temperature—it may seem quicker, but it puts the meat in the temperature “danger zone” where bacteria can grow.
How Long to Defrost a 5 lb Prime Rib in the Fridge
Defrosting a prime rib roast takes time—but it’s worth the wait for perfectly even cooking. For a 5 lb prime rib, the safest and most effective way to defrost is in the refrigerator. On average, it takes 4 to 7 hours per pound, which means your roast will need 20 to 35 hours in the fridge to thaw completely.
Here’s a quick breakdown:
- Smaller 4–5 lb roasts: Plan for at least a full day in the fridge.
- Larger roasts (6 lbs or more): Give yourself up to 2 full days to be safe.
Tip: Always place the roast on a tray or dish while thawing in the fridge to catch any juices and avoid cross-contamination.
How to Store Lawry’s Prime Rib Recipe Leftovers
To keep leftovers fresh and flavorful:
- Refrigerate: Store in airtight containers for up to 4 days.
- Freeze: Wrap tightly in foil and place in freezer-safe bags for up to 3 months.
- Reheat: Gently reheat in a low oven (250°F) covered with foil to retain moisture.
Tip: Use leftover slices for sandwiches or breakfast hash!
Why Everyone’s Raving About the Lawry’s Prime Rib Recipe
There’s a reason the Lawry’s Prime Rib Recipe has been a go-to for generations—it’s indulgent without being complicated, uses minimal ingredients, and results in a jaw-dropping main course every single time. Whether you’re impressing guests or treating yourself, this dish delivers both flavor and tradition. Once you make it, don’t be surprised if it becomes your signature holiday meal!
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