25+ Delicious Dutch Oven Prime Rib Recipes for Every Taste

When it comes to preparing the perfect prime rib, the Dutch oven is one of the most versatile and reliable tools in the kitchen.

Whether you’re an experienced home chef or just starting your culinary journey, cooking prime rib in a Dutch oven ensures a succulent, tender, and flavorful roast every time.

With its ability to trap heat and moisture, the Dutch oven creates the ideal environment for roasting prime rib to perfection, allowing for even cooking and that melt-in-your-mouth texture.

In this blog post, we’ll share over 25 delicious and unique Dutch oven prime rib recipes, each with its own twist to suit a variety of tastes.

From classic herb-crusted roasts to innovative flavor combinations like coffee-chili rubs and citrus-glazed prime rib, there’s something here for every occasion.

Whether you’re preparing for a holiday feast or a weeknight dinner, these recipes will guide you in creating a show-stopping prime rib that is guaranteed to impress your family and guests.

25+ Delicious Dutch Oven Prime Rib Recipes for Every Taste

Cooking prime rib in a Dutch oven not only results in an incredibly tender and flavorful roast, but it also offers endless possibilities for creative flavor combinations.

From savory herb crusts to sweet and spicy glazes, the Dutch oven is the perfect tool for making prime rib that will steal the spotlight at any meal.

With these 25+ recipes, you can experiment with different seasonings and cooking methods to find the perfect prime rib recipe for your taste.

Don’t hesitate to try these recipes the next time you’re preparing for a special occasion, or even a cozy family dinner—you’ll be amazed at the results.

Classic Herb-Crusted Dutch Oven Prime Rib

This classic herb-crusted prime rib is a perfect blend of savory flavors and tender meat, all cooked to perfection in a Dutch oven. The beef is rubbed with a fragrant mix of garlic, rosemary, thyme, and other seasonings, then slow-cooked until the interior is juicy and the crust is golden. This method ensures that every bite is succulent, making it an ideal centerpiece for any holiday meal or special occasion.

Ingredients:

• 4-5 lb bone-in prime rib
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 1 cup beef broth
• 1/2 cup red wine (optional)

Instructions:

1. Preheat your oven to 450°F (230°C).
2. In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste. Rub this mixture generously all over the prime rib.
3. In a Dutch oven, heat a little olive oil over medium-high heat. Sear the prime rib on all sides until golden brown, about 4-5 minutes per side.
4. Once seared, remove the prime rib from the Dutch oven and set aside. Deglaze the pot with beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan.
5. Place the prime rib back into the Dutch oven. Cover and transfer to the oven. Roast for 15 minutes, then lower the oven temperature to 325°F (165°C). Continue roasting for an additional 1.5-2 hours, or until the internal temperature reaches 120°F (for rare), 130°F (for medium-rare), or to your desired doneness.
6. Remove the prime rib from the Dutch oven and let it rest for at least 15 minutes before slicing.

This herb-crusted prime rib offers a deep, savory flavor with the perfect balance of crispy crust and tender interior. The slow roasting in the Dutch oven allows the meat to cook evenly, while the addition of wine and broth creates a deliciously aromatic base that enhances the beef’s natural flavors. The resting time ensures a juicy cut with every slice. This recipe is an excellent choice for festive dinners and will leave your guests asking for more.

Garlic and Balsamic Dutch Oven Prime Rib

This garlic and balsamic version of prime rib is rich and bold, with a tangy balsamic vinegar marinade that infuses the beef with deep umami flavors. The garlic and balsamic reduction create a luxurious, slightly sweet glaze, while the Dutch oven method ensures that the prime rib is cooked evenly and retains its moisture. Ideal for those who prefer a slightly more adventurous twist on a classic dish.

Ingredients:

• 4 lb boneless prime rib roast
• 1/4 cup balsamic vinegar
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp honey
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup beef broth
• 1/2 cup red wine (optional)

Instructions:

1. In a bowl, whisk together the balsamic vinegar, garlic, olive oil, honey, oregano, basil, salt, and pepper to create a marinade.
2. Place the prime rib roast in a large resealable bag or dish, and pour the marinade over the meat. Seal and refrigerate for at least 3 hours, or overnight for maximum flavor.
3. Preheat the oven to 450°F (230°C).
4. Heat the Dutch oven over medium-high heat with a bit of olive oil. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Remove the prime rib from the Dutch oven. Deglaze the pan with beef broth and red wine, scraping up any browned bits.
6. Return the prime rib to the pot, and cover. Roast in the oven for about 1.5-2 hours, or until the internal temperature reaches your preferred doneness (120°F for rare, 130°F for medium-rare).
7. Once cooked, remove the prime rib from the Dutch oven and let it rest for at least 15 minutes.
8. Meanwhile, simmer the remaining pan juices over medium heat until it thickens into a glaze. Brush this over the prime rib slices before serving.

The garlic and balsamic glaze transforms the traditional prime rib into a beautifully sweet and tangy dish. The balsamic vinegar tenderizes the meat while infusing it with a unique flavor profile that pairs wonderfully with the rich beef. Cooking in the Dutch oven ensures a uniform cook, keeping the meat moist and juicy, while the glaze adds an irresistible finishing touch. This recipe is perfect for anyone looking to elevate their prime rib experience.

Smoked Paprika and Mustard Dutch Oven Prime Rib

This smoked paprika and mustard prime rib brings a smoky, slightly spicy kick to the classic roast. The smoky paprika adds depth and complexity, while the Dijon mustard acts as a tangy counterpoint. Roasting the meat in a Dutch oven ensures a juicy, tender result, while the flavorful crust forms a perfect contrast to the softness of the meat. This recipe is ideal for those who love bold flavors and a bit of heat.

Ingredients:

• 5 lb bone-in prime rib roast
• 3 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 2 tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cayenne pepper (optional)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth
• 1/2 cup dry white wine

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, mix the Dijon mustard, smoked paprika, olive oil, onion powder, garlic powder, cayenne pepper, salt, and black pepper to form a paste.
3. Rub the paste all over the prime rib, making sure it is well-coated on all sides.
4. Heat a bit of olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until golden brown, about 5 minutes per side.
5. Remove the prime rib from the Dutch oven. Add beef broth and white wine to the pot, scraping the bottom to release any flavorful bits.
6. Return the prime rib to the pot and cover with a lid. Roast in the oven for 1.5-2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or to your desired doneness.
7. Once done, remove the prime rib from the Dutch oven and let it rest for at least 15 minutes before slicing.

The smoked paprika and mustard combination gives this prime rib a smoky, slightly tangy flavor that complements the natural richness of the beef. The Dijon mustard adds a mild sharpness, while the smoked paprika imparts an irresistible aroma. Roasting the prime rib in the Dutch oven helps retain moisture, ensuring a juicy and tender roast with a flavorful crust. This recipe is an excellent choice for those who want a prime rib that packs a punch in flavor while remaining simple to prepare.

Maple and Soy Glazed Dutch Oven Prime Rib

This maple and soy glazed prime rib combines sweet and savory elements, creating a rich, flavorful roast that is tender on the inside with a beautiful caramelized crust on the outside. The maple syrup provides a subtle sweetness, while the soy sauce adds umami depth, creating a balanced glaze that elevates the prime rib to new heights. The Dutch oven method ensures even cooking, locking in moisture and flavor.

Ingredients:

• 4 lb prime rib roast, bone-in
• 1/4 cup maple syrup
• 1/4 cup soy sauce
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic, thyme, salt, and pepper.
3. Rub the prime rib with olive oil and then coat it with the maple soy glaze. Let the roast marinate for at least 1 hour, or overnight for a deeper flavor.
4. Heat a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Once seared, remove the roast from the Dutch oven and set it aside. Add beef broth to the Dutch oven, scraping any browned bits from the bottom of the pot.
6. Return the prime rib to the Dutch oven and cover with the lid. Roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. Remove the prime rib from the Dutch oven and let it rest for at least 15 minutes before slicing.

The combination of maple and soy creates a delightful balance of sweet and savory that pairs perfectly with the richness of the prime rib. The Dutch oven helps lock in moisture, ensuring a juicy, tender roast with a flavorful, caramelized glaze. This recipe is an excellent choice for those looking to add a unique, sweet-savory twist to their prime rib dinner, and it’s sure to impress any guest at your holiday feast.

Cajun-Spiced Dutch Oven Prime Rib

This Cajun-spiced prime rib brings a bold and flavorful kick to your holiday roast. With a rub made from a blend of Cajun seasonings, garlic, paprika, and cayenne pepper, this prime rib delivers an exciting layer of heat and spice. Roasted in a Dutch oven, the beef retains its juiciness while the seasoning creates a delicious, crispy crust. It’s a perfect choice for those who love a bit of heat and a lot of flavor in their meals.

Ingredients:

• 5 lb bone-in prime rib
• 2 tbsp Cajun seasoning
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup beef broth
• 1/2 cup white wine

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine the Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Rub the prime rib with olive oil, then coat the meat evenly with the spice mixture, pressing it gently into the surface of the beef.
4. Heat a bit of olive oil in the Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 5 minutes per side.
5. Remove the prime rib from the Dutch oven and set it aside. Add beef broth and white wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Return the prime rib to the Dutch oven and cover with a lid. Roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. Once done, remove the prime rib from the Dutch oven and let it rest for 15 minutes before slicing.

The Cajun spice blend gives this prime rib a zesty and flavorful kick that balances beautifully with the richness of the beef. The heat from the cayenne and paprika is complemented by the savory elements of garlic and onion, making each bite exciting. The Dutch oven ensures the roast remains tender and juicy throughout the cooking process. This recipe is perfect for those who want a bold, spiced prime rib that will spice up any celebration.

Lemon and Herb Dutch Oven Prime Rib

This lemon and herb prime rib is a refreshing take on the classic roast, featuring a zesty lemon marinade and an aromatic herb blend. The bright citrus flavor pairs perfectly with the earthiness of fresh rosemary and thyme, giving the roast a lively, fresh taste. Roasting in the Dutch oven locks in moisture, creating a juicy, tender prime rib that’s full of flavor.

Ingredients:

• 4-5 lb prime rib roast, bone-in
• 2 lemons (zested and juiced)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth

Instructions:

1. In a small bowl, combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper. Mix well to form a marinade.
2. Rub the marinade all over the prime rib roast and refrigerate for at least 1 hour, or overnight for enhanced flavor.
3. Preheat the oven to 450°F (230°C).
4. Heat a bit of olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until golden brown, about 4 minutes per side.
5. Remove the prime rib from the Dutch oven and add beef broth to the pot. Scrape up any browned bits from the bottom.
6. Return the prime rib to the Dutch oven, cover, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. Remove the roast from the oven and let it rest for at least 15 minutes before slicing.

The bright, citrusy lemon marinade infuses the prime rib with a refreshing flavor, while the combination of rosemary and thyme adds earthy depth. Roasting in the Dutch oven keeps the meat juicy, ensuring each slice is tender and flavorful. This lemon and herb prime rib is perfect for those seeking a lighter yet still indulgent roast, offering a balance of freshness and richness that’s perfect for any occasion.

Coffee and Chili Rubbed Dutch Oven Prime Rib

This coffee and chili-rubbed prime rib is a bold, savory roast with a deep, rich flavor profile. The coffee rub gives the beef a subtle earthy taste, while the chili powder and cayenne add a touch of heat, making each bite exciting. The Dutch oven ensures the roast remains tender and juicy while the rub creates a savory crust. This is an excellent option for those who enjoy a more unconventional take on prime rib with a complex flavor.

Ingredients:

• 4-5 lb bone-in prime rib roast
• 3 tbsp ground coffee (medium roast)
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine the coffee, chili powder, paprika, cumin, cayenne pepper, salt, and black pepper.
3. Rub the olive oil over the prime rib and then coat it evenly with the coffee chili rub, pressing the mixture gently into the meat.
4. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Once seared, remove the prime rib from the Dutch oven. Pour in the beef broth, scraping the bottom of the pot to release any flavorful bits.
6. Return the prime rib to the Dutch oven, cover, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare).
7. Remove the roast from the oven and let it rest for at least 15 minutes before slicing.

The coffee rub adds a unique and rich depth of flavor to the prime rib, complementing the beef’s natural richness, while the chili powder and cayenne provide a nice balance of heat. Cooking in the Dutch oven ensures the prime rib remains moist and tender, while the rub creates a flavorful crust. This recipe is perfect for adventurous eaters looking to try something new and bold with their prime rib.

Mustard and Herb-Crusted Dutch Oven Prime Rib

This mustard and herb-crusted prime rib combines the tangy sharpness of Dijon mustard with fresh herbs to create a flavorful and aromatic crust. The herbs — rosemary, thyme, and garlic — infuse the meat with depth, while the mustard acts as both a binder for the seasoning and a flavor enhancer. The Dutch oven method guarantees the roast cooks evenly, staying moist and juicy throughout the process.

Ingredients:

• 4 lb bone-in prime rib roast
• 1/4 cup Dijon mustard
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine Dijon mustard, garlic, rosemary, thyme, olive oil, salt, and pepper.
3. Rub the mustard mixture evenly over the prime rib, covering all sides of the roast.
4. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Remove the prime rib from the Dutch oven, then add beef broth to the pot, scraping up any browned bits from the bottom.
6. Return the prime rib to the Dutch oven and cover. Roast in the oven for about 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. Remove the roast from the Dutch oven and let it rest for at least 15 minutes before slicing.

The mustard and herb crust gives this prime rib a tangy and fragrant flavor that perfectly complements the beef. The fresh rosemary and thyme enhance the roast’s natural richness, while the mustard ensures the crust stays flavorful and crispy. Roasting in the Dutch oven ensures that the prime rib remains juicy and tender throughout the cooking process, making this recipe a delicious and aromatic choice for any special occasion.

Orange and Ginger Glazed Dutch Oven Prime Rib

This orange and ginger-glazed prime rib brings a citrusy sweetness and a hint of spice to the traditional roast. The orange juice and zest combine with fresh ginger to create a glaze that infuses the beef with aromatic flavors. The slow-roasting process in the Dutch oven allows the glaze to caramelize while ensuring the prime rib stays tender and juicy. It’s a unique and refreshing take on the classic prime rib roast.

Ingredients:

• 4 lb bone-in prime rib roast
• 1/4 cup orange juice
• Zest of 1 orange
• 2 tbsp fresh ginger, minced
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine the orange juice, orange zest, ginger, honey, soy sauce, Dijon mustard, olive oil, salt, and pepper to create the glaze.
3. Rub the prime rib with olive oil and then coat it with half of the orange ginger glaze, ensuring it is evenly distributed.
4. Heat a bit of olive oil in the Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Once seared, remove the prime rib from the Dutch oven and add beef broth to deglaze the pot, scraping up any flavorful bits.
6. Return the prime rib to the Dutch oven, cover with a lid, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare).
7. During the last 30 minutes of roasting, brush the remaining glaze over the prime rib every 10 minutes for a glossy finish.
8. Once done, remove the roast from the oven and let it rest for 15 minutes before slicing.

The orange and ginger glaze imparts a vibrant sweetness with a touch of spice that beautifully complements the savory richness of the prime rib. The slow roasting method in the Dutch oven ensures a tender and juicy roast, while the glaze caramelizes into a flavorful, glossy finish. This citrus-infused prime rib is perfect for those seeking a fresh, aromatic twist on a traditional roast, offering a bright and flavorful option for your next holiday dinner.

Pomegranate and Balsamic Dutch Oven Prime Rib

This pomegranate and balsamic prime rib brings a balance of sweet, tart, and savory flavors that elevate the traditional roast. The pomegranate adds a refreshing sweetness, while the balsamic vinegar introduces a rich depth of flavor. The combination of these two ingredients creates a flavorful glaze that caramelizes during the roasting process, resulting in a juicy, tender prime rib with a beautiful, glossy finish. This recipe is perfect for those looking for a unique and festive twist on prime rib.

Ingredients:

• 4 lb bone-in prime rib roast
• 1/2 cup pomegranate juice
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small saucepan, combine pomegranate juice, balsamic vinegar, honey, garlic, rosemary, and thyme. Simmer over medium heat for 10-15 minutes, until the glaze thickens and reduces by half.
3. Rub the prime rib with olive oil and season generously with salt and pepper.
4. Heat a bit of olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Once seared, remove the prime rib from the Dutch oven and add beef broth to deglaze the pot, scraping up any browned bits from the bottom.
6. Return the prime rib to the Dutch oven, cover, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. During the last 30 minutes of roasting, brush the pomegranate balsamic glaze over the prime rib every 10 minutes to create a glossy finish.
8. Remove the prime rib from the oven and let it rest for 15 minutes before slicing.

The combination of pomegranate and balsamic creates a sweet and tangy glaze that adds a unique depth of flavor to the prime rib. The roasting in the Dutch oven ensures the roast remains juicy and tender, while the glaze creates a delicious caramelized crust. This recipe is a beautiful and festive way to serve prime rib, perfect for holidays or special occasions when you want to impress your guests with something different yet full of flavor.

Brown Sugar and Dijon Dutch Oven Prime Rib

This brown sugar and Dijon mustard-coated prime rib delivers a perfect blend of sweetness and tang, offering a delightful crust that balances the richness of the beef. The brown sugar caramelizes during roasting, creating a rich, flavorful exterior, while the Dijon mustard adds a sharp, savory contrast. Cooked in a Dutch oven, this prime rib is guaranteed to be juicy, tender, and bursting with flavor from the inside out.

Ingredients:

• 5 lb bone-in prime rib roast
• 3 tbsp Dijon mustard
• 3 tbsp brown sugar
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp fresh thyme, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine the Dijon mustard, brown sugar, olive oil, garlic powder, onion powder, thyme, salt, and pepper to form a paste.
3. Rub the mustard and sugar mixture all over the prime rib, making sure to coat it evenly.
4. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Remove the prime rib from the Dutch oven, then add the beef broth, scraping up any flavorful bits from the bottom of the pot.
6. Return the prime rib to the Dutch oven, cover, and roast for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. Remove the prime rib from the oven and let it rest for at least 15 minutes before slicing.

The sweet and tangy brown sugar and Dijon mustard crust forms a perfectly caramelized exterior that contrasts beautifully with the tender, juicy prime rib. Roasting in the Dutch oven ensures that the meat stays moist and flavorful, while the glaze adds a delicious richness. This recipe is a simple yet impressive way to prepare prime rib, delivering both sweet and savory notes that will please any palate.

Rosemary and Garlic Butter Dutch Oven Prime Rib

This rosemary and garlic butter prime rib is a classic, combining the rich flavors of butter, garlic, and fresh rosemary to create an indulgent roast that’s perfect for any special occasion. The garlic butter mixture infuses the beef with delicious flavor, while the rosemary adds an aromatic depth. Roasted in a Dutch oven, this prime rib remains incredibly tender and juicy, ensuring each slice is full of flavor.

Ingredients:

• 4-5 lb bone-in prime rib roast
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, mix the softened butter, garlic, rosemary, salt, and pepper to create a garlic herb butter mixture.
3. Rub the garlic herb butter all over the prime rib, ensuring it’s evenly coated.
4. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Once seared, remove the prime rib from the Dutch oven. Add the beef broth to deglaze the pot, scraping up any browned bits.
6. Return the prime rib to the Dutch oven, cover, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare.
7. Once done, remove the prime rib from the oven and let it rest for at least 15 minutes before slicing.

The rosemary and garlic butter creates a fragrant and rich crust on the prime rib, infusing it with delicious flavors that complement the beef’s natural taste. Roasting in the Dutch oven locks in moisture, keeping the prime rib tender and juicy. This simple yet elegant recipe is perfect for a special dinner or holiday gathering, delivering a truly memorable prime rib experience.

Red Wine and Herb Dutch Oven Prime Rib

This red wine and herb prime rib is a sophisticated and flavorful roast that combines the richness of red wine with fresh herbs. The red wine helps tenderize the meat while infusing it with deep, complex flavors. A blend of rosemary, thyme, and garlic enhances the prime rib, making it perfect for those seeking a savory and aromatic dinner. Cooking it in a Dutch oven ensures even cooking and keeps the prime rib moist and juicy throughout the process.

Ingredients:

• 5 lb bone-in prime rib roast
• 1 cup red wine (preferably Cabernet Sauvignon)
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine rosemary, thyme, garlic, salt, and pepper. Rub this herb mixture all over the prime rib.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
4. Remove the prime rib from the Dutch oven. Add red wine and beef broth to the pot, scraping up any browned bits from the bottom.
5. Return the prime rib to the Dutch oven, cover, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare.
6. Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.

The red wine and herb marinade infuses the prime rib with deep, complex flavors while the roasting process ensures the meat stays tender and juicy. The Dutch oven technique allows for an even, flavorful roast, and the wine sauce adds a rich finish. This recipe is perfect for special occasions, where a flavorful, elegant roast is needed to impress guests with both its taste and presentation.

Smoky Chipotle and Honey Dutch Oven Prime Rib

This smoky chipotle and honey prime rib offers a beautiful balance of heat and sweetness. The smoky flavor from chipotle peppers gives the roast an earthy depth, while the honey adds a rich sweetness to create a wonderful contrast. The prime rib is tender and juicy, thanks to the even cooking in the Dutch oven, and the combination of sweet and smoky flavors makes it a show-stopping dish perfect for any gathering.

Ingredients:

• 4-5 lb bone-in prime rib roast
• 2 tbsp chipotle chili powder
• 2 tbsp smoked paprika
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine chipotle chili powder, smoked paprika, honey, garlic, thyme, salt, and pepper to form a rub.
3. Rub the chipotle and honey mixture all over the prime rib, ensuring it’s evenly coated.
4. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Remove the prime rib from the Dutch oven, then add beef broth to deglaze the pot, scraping up any browned bits.
6. Return the prime rib to the Dutch oven and cover. Roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare.
7. Once done, remove the prime rib from the oven and let it rest for at least 15 minutes before slicing.

The smoky chipotle and honey rub creates a beautifully caramelized crust on the prime rib, balancing heat and sweetness perfectly. Roasting in the Dutch oven ensures the prime rib remains moist, tender, and full of flavor. This recipe is perfect for anyone who loves a bit of spice with their sweetness and is looking for a unique and bold way to prepare prime rib.

Garlic and Parmesan-Crusted Dutch Oven Prime Rib

This garlic and parmesan-crusted prime rib is a decadent and savory twist on the classic roast. The garlic and Parmesan create a rich, flavorful crust that complements the beef’s natural juiciness. Roasting in a Dutch oven allows the prime rib to cook evenly, staying tender on the inside while the crust becomes golden and crispy. This recipe is perfect for garlic and cheese lovers looking to take their prime rib to the next level.

Ingredients:

• 5 lb bone-in prime rib roast
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup beef broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine Parmesan cheese, garlic, rosemary, thyme, salt, and pepper.
3. Rub the prime rib with olive oil and then press the Parmesan and garlic mixture into the surface of the meat, ensuring an even coating.
4. Heat olive oil in a Dutch oven over medium-high heat. Sear the prime rib on all sides until browned, about 4 minutes per side.
5. Remove the prime rib from the Dutch oven, then add beef broth to deglaze the pot, scraping up any flavorful bits from the bottom.
6. Return the prime rib to the Dutch oven, cover, and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare.
7. Once done, remove the prime rib from the oven and let it rest for 15 minutes before slicing.

The garlic and Parmesan crust gives this prime rib a flavorful, savory exterior that pairs wonderfully with the beef’s tenderness. The herbs add a fragrant note that complements the rich, cheesy crust. Roasting in the Dutch oven ensures the roast remains juicy while the Parmesan crust crisps up to perfection. This recipe is ideal for cheese lovers and anyone looking to elevate their prime rib with a delicious, aromatic crust.

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