Prime Rib

By Matt Price

Dec 18, 2024, Updated Mar 15, 2026

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Quick Summary

In This Recipe

Introduction
Cajun Seasoning
How to Brine Prime Rib
Print & Download: Prime Rib
Prime Rib

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Oven-Roasted Prime Rib with Cajun Compound Butter Recipe by Mr. Make It Happen Introduction A perfectly cooked prime rib is a showstopper at any special occasion or holiday gathering, and this Cajun Compound Butter takes...

Category: Beef Recipes, Comfort Food Classics, Favorites | By: Matt Price, Mr. Make It Happen

Oven-Roasted Prime Rib with Cajun Compound Butter Recipe by Mr. Make It Happen

Introduction

A perfectly cooked prime rib is a showstopper at any special occasion or holiday gathering, and this Cajun Compound Butter takes it to the next level with a flavorful, spicy kick. The rich, buttery compound melds beautifully with the tender roast, creating a crispy, flavorful crust that will have everyone coming back for seconds. Best of all, this recipe is simple enough to make at home without needing a fancy grill or smoker.

Why You’ll Love This Recipe:

This 4.5 lb prime rib is a guaranteed crowd-pleaser, with its juicy, perfectly roasted meat and the deliciously spicy, buttery topping. The Cajun compound butter adds a wonderful depth of flavor with smoky, zesty notes that enhance the natural richness of the prime rib. It’s a simple yet impressive way to serve a prime rib roast for any special occasion, family gathering, or holiday dinner.

Enjoy the delicious results of this easy, flavorful recipe, and watch as everyone goes back for seconds!

First things first, let’s measure out our ingredients and prep the veggies. It’s also important to leave the butter out for about 30 minutes to ensure it’s room temperature and easier to mix for the cajun compound butter.

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Cajun Seasoning

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The first thing that I like to do, if I have the time, is to salt the prime rib 24 hours before it’s time to cook. (4 hours is sufficient if you’re pressed for time) This process is called dry brining.

Salt brining your prime rib can significantly enhance its flavor, texture, and overall juiciness. Here are the key benefits:

1. Improved Flavor Penetration

Even seasoning: Brining allows the salt to penetrate deeper into the meat, seasoning it more evenly. Unlike simply rubbing salt on the exterior, brining ensures that the flavor extends beyond the surface and throughout the entire roast.
Enhanced umami: Salt helps to bring out the natural savory flavors of the beef, enhancing the umami taste. The longer the meat sits in the brine, the more it absorbs this rich flavor profile.

2. Juicier Meat

Moisture retention: Salt brining helps the muscle fibers of the meat retain moisture during cooking. The salt initially draws out moisture from the meat, but it later re-enters the muscle cells along with the brine. This process helps the meat stay juicy, even after a long roast.
Prevents dryness: Prime rib is a relatively lean cut, and without proper moisture retention, it can dry out, especially if cooked too long. Brining helps combat this issue by locking in more moisture during the roasting process.

3. Tenderization

Breaks down proteins: The salt in the brine helps break down muscle proteins, particularly the tough proteins like collagen. This makes the meat more tender, so you can achieve a melt-in-your-mouth texture, especially in tougher parts of the roast.
Better bite: Salt brining can give the meat a more desirable, delicate texture, which is especially important for a large cut like prime rib, which can sometimes have varying textures depending on the specific muscles.

4. Enhanced Crust Development

Better sear: When brining, the surface of the meat dries out slightly, which can help you achieve a better, more flavorful sear. A dry surface allows for better browning during roasting, leading to a delicious, crispy crust.
Even cooking: The brining process helps create a more uniform interior texture as the meat cooks, preventing the outer parts from becoming overcooked and dry while the center remains underdone.

5. Increased Flexibility with Cooking

Forgiving with cooking times: Salt-brined meat is more forgiving during the cooking process. Since the meat retains moisture and becomes more tender, it’s less likely to dry out, even if you cook it slightly longer than you intended.
More even cooking: The brine helps even out the cooking process, reducing the chances of the exterior becoming too tough while the interior remains raw or undercooked.

6. Flavor Customization

Infused flavors: You can customize your brine with additional herbs, spices, and aromatics like garlic, rosemary, thyme, or even citrus peel. This allows you to infuse a range of flavors into the meat, which complements the natural beefiness of the prime rib.

How to Brine Prime Rib

If you’re considering salt brining your prime rib, here’s a simple guide:

Create the brine: Use about ½ cup of kosher salt for every quart of water. You can add sugar (about ¼ cup per quart) and aromatics like garlic, rosemary, thyme, or black peppercorns for added flavor.
Brine the meat: Submerge the prime rib in the brine for anywhere from 4 hours to 24 hours, depending on the size of the roast. The longer it sits in the brine, the more pronounced the flavor and moisture retention will be.
Rinse and dry: After brining, rinse the meat to remove excess salt, then pat it dry thoroughly with paper towels. This step is crucial for getting a good sear when you roast the meat.

Next, prepare your roasting pan with the veggies and fresh herbs. This is going to add tons of aromatics and flavor to your Prime Rib AND the gravy or jus that you make from the drippings.

Add the wine and then the rack.

Prepare the Cajun Compound Butter

Mix the butter: In a small bowl, combine the softened butter, garlic, parsley, Cajun seasoning, buttery garlic pepper, thyme, salt, pepper. Stir well until everything is fully incorporated.

BUY BUTTERY GARLIC SEASONING

BUY CAJUN SEASONING

For smaller rib roasts like this one, you can sear them in a skillet – similar to a large steak.

Once seared, coat the prime rib in the compound butter and place it on the rack. Pop this into the oven at 325 degrees for 1.5-2 hours.

For a 4.5-pound roast, cook for about 1.5 to 2 hours depending on your desired level of doneness:

Rare: 120°F (50-52°C) — about 1.5 hours
Medium-rare: 130°F (54-57°C) — about 1.75 to 2 hours
Medium: 140°F (60-62°C) — about 2 hours
Well-done: 150°F (65°C) and above — about 2.5 hours

Rest the roast: Once your prime rib has reached the desired temperature, remove it from the oven. Let it rest, covered loosely with aluminum foil, for 15-20 minutes. This allows the juices to redistribute and the roast to firm up, making it easier to slice. Looking for more? Try my short rib chili.

Tips for the Perfect Prime Rib:

Bring to room temperature: Let the prime rib sit out at room temperature for 1-2 hours before cooking. This helps ensure an even cook throughout.
Use a meat thermometer: A meat thermometer is essential for perfect doneness. The oven temperature may vary, so it’s better to trust the thermometer than the clock.
Resting is key: Don’t skip the resting step! It ensures a tender and juicy roast that’s easier to carve.
Make-ahead tip: You can prepare the Cajun compound butter up to 2 days ahead and store it in the fridge. You can also freeze it for longer storage.

Easy Prime Rib Jus Recipe

Ingredients:

2 cups beef broth (preferably low-sodium)
½ cup red wine (optional, but adds depth of flavor)
1 tablespoon butter
1 tablespoon flour (optional, for thickening)
1 small shallot, finely minced (or ½ small onion)
1 garlic clove, minced (optional)
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Salt and pepper, to taste

Instructions:

Drippings from the Roast: After you’ve finished roasting your prime rib, remove the meat and let it rest. Pour off any drippings from the roasting pan into a separate container, but leave behind any burnt bits in the pan (these will give flavor to your jus).
Deglaze the Pan: Place the roasting pan over medium heat on the stovetop. If you don’t have a roasting pan that can be used on the stovetop, transfer the drippings to a skillet. Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by about half, about 2-3 minutes.
Add Broth and Flavorings: Add the beef broth, shallots, garlic (if using), and thyme to the pan. Bring to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Thicken (Optional): If you prefer a thicker jus, melt the butter in a separate small pan over medium heat. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes. Slowly whisk in the reduced broth mixture from the roasting pan, and let it simmer for another 2-3 minutes until it thickens. (Skip this step if you want a thinner jus.)
Strain and Season: Strain the jus through a fine mesh strainer to remove the solids, leaving just the liquid. Taste and adjust the seasoning with salt and pepper as needed.
Serve: Pour the jus into a serving vessel and serve alongside your prime rib.