Coachmen's Signature Prime Rib: Slow-Roasted, Perfectly Seasoned, Simply Unforgettable

01 May 2026

Our Prime Rib Slow Roasted Perfectly Seasoned Simply Unforgettable Page

At The Coachmen’s, Prime Rib is more than just a meal — it is a tradition.

There is something truly special about a perfectly prepared prime rib. It is rich, tender, flavorful, and made for gathering around the table. Our Prime Rib is slow-roasted to bring out its natural juiciness, seasoned with care, and served with the kind of classic accompaniments that make every bite feel memorable.

From the beautifully seasoned crust to the tender, juicy center, this is a dish that brings comfort, celebration, and timeless flavor together on one plate.

Why You’ll Love Our Prime Rib

Our Prime Rib is prepared with patience and attention to detail. We begin with premium, well-marbled beef, season it generously, and slow-roast it until it reaches the perfect tenderness.

The outside develops a flavorful crust, while the inside stays juicy and rich. Served with warm au jus and creamy horseradish sauce, it is the kind of classic dish that never goes out of style.

It is hearty, elegant, and always satisfying.

How to Make Prime Rib at Home

Bring a little taste of The Coachmen’s into your own kitchen with this classic prime rib recipe.

Ingredients

Serves 6 to 8

1 bone-in prime rib roast, about 4 to 6 pounds
3 tablespoons kosher salt
2 tablespoons black pepper, freshly cracked
2 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
Au jus, for serving
Creamy horseradish sauce, for serving

Step-by-Step Directions

1. Prepare the Roast

Remove the prime rib from the refrigerator 1 to 2 hours before cooking. This helps the roast cook more evenly. Pat it dry with paper towels so the seasoning can stick and the outside can develop a beautiful crust.

2. Season Generously

Rub the entire roast with olive oil. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and rosemary. Coat the roast evenly on all sides.

3. Preheat the Oven

Preheat your oven to 450°F. Place the roast on a rack in a roasting pan, fat-side up.

4. Roast at High Heat

Place the roast in the oven and cook uncovered for 15 minutes. This high heat helps create a flavorful crust on the outside.

5. Lower the Heat

Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches your desired doneness.

Use a meat thermometer for the best results.

6. Check the Temperature

Insert the thermometer into the thickest part of the roast, away from the bone.

Use this guide:

Doneness	Internal Temperature	Center
Rare	120–125°F	Cool red center
Medium Rare	130–135°F	Warm red center
Medium	140–145°F	Warm pink center
Medium Well	150–155°F	Slightly pink center
Well Done	160°F+	Little to no pink

Note: Remove the roast from the oven about 5°F before your target temperature, as it will continue to rise while resting.

7. Rest the Roast

Tent the roast loosely with foil and let it rest for 20 to 30 minutes before slicing. This step is important because it keeps the juices inside the meat.

8. Slice and Serve

Slice the prime rib against the grain into thick, juicy slices. Serve with warm au jus, creamy horseradish sauce, mashed potatoes, roasted vegetables, or your favorite steakhouse-style sides.

Chef’s Tip

Do not rush the resting time. Resting allows the juices to redistribute throughout the roast, giving you a more tender and flavorful prime rib.

For even more flavor, season the roast the night before and refrigerate it uncovered. This helps the seasoning absorb and creates an even better crust when roasted.

Visit Us for the Real Thing

Making prime rib at home is a wonderful experience, but nothing compares to enjoying it fresh from our kitchen at The Coachmen’s.

Let us do the slow roasting, the seasoning, the carving, and the serving. You just sit back, relax, and enjoy a classic meal made with care.

Stop in and enjoy our Prime Rib — slow-roasted, perfectly seasoned, and served the Coachmen’s way.