Air Fryer Prime Rib
If you want the most tender, flavorful, and juicy boneless prime rib roast, try this impressive Air Fryer Prime rib with a simple spice mixture.
Servings: 8 servings
Chef Alli
Ingredients
- 3 pound boneless beef prime rib roast
- 1 tablespoon olive oil may substitute canola, vegetable, or avocado oil
- 2 tablespoons prepared horseradish not cream-style horseradish
- 1 tablespoon your favorite steak seasoning I use McCormick Montreal Steak Seasoning
- 2-3 cloves garlic crushed or minced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley optional
- 1 teaspoon smoked paprika may substitute regular paprika or sweet paprika
Instructions
- When you're ready to cook the prime rib, remove it from refrigeration and unwrap from the packaging. Allow the prime rib to rest, uncovered, on the counter at room temperature for at least one hour.
- Preheat the air fryer at 400 degrees F. for 10 minutes. Using a silicone pastry brush, brush the tray and the sides of the air fryer basket with a bit of oil to keep the roast from sticking.
- Meanwhile, in a small bowl, combine the olive oil with the horseradish, steak seasoning, crushed garlic, Italian seasoning blend, mustard powder, parsley, and smoked paprika.
- Place the prime rib into the preheated and greased air fryer basket, then spread the prepared seasoning blend evenly over the roast. (I like to use a skinny silicone spatula for doing this.)
- Air fry the prime rib roast at 400 degrees F. for 8-12 minutes, searing it until nicely golden brown. **This step at high heat really helps seal in the juices and gives lots of added flavor from browning the exterior.
- Lower the air fryer temperature to 300 degrees F. Continue to air fry the prime rib for 60-70 minutes, checking the internal temperature with an instant-read meat thermometer around the 50 minute mark, just so you don’t overcook the prime rib.
- As soon as the prime rib roast reaches 120-125 degrees F. at the center, remove it from the air fryer to a large cutting board. **I like to use one that has a channel around the edge if you possible so the meat juices have a place to go when you slice the prime rib.
- Cover the entire prime rib roast with foil to allow the roast to finish cooking from residual heat (it will continue to raise 5-10 more degrees) and to allow the juices to redistribute themselves throughout the meat as the prime rib rests and relaxes on the cutting board.
- After the prime rib has rested for at least 20-30 minutes, remove the foil and carve the roast across the grain into slices. Serve with your favorite horseradish sauce on the side or au jus drizzled over the beef.
Notes
- If you'd like your prime rib to have an exceedingly thick and crispy crust (exterior), season the roast as directed, then let it set, uncovered, in refrigeration for 24 hours. During this time, the exterior of the roast will dry out a bit helping the roast to acquire exquisite browning and caramelization as it roasts, both of which provide much added texture and flavor.
- Remember that prime rib that is cooked just to rare or medium-rare in doneness is always going to produce the most flavorful, juicy beef. Even if you prefer your beef more well-done, you can always do so by reheating a few slices at a time in the microwave for a few seconds. There is nothing more disappointing than an overcooked prime rib that now tastes like chuck roast!
Nutrition
Calories: 530kcalCarbohydrates: 1gProtein: 23gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 103mgSodium: 92mgPotassium: 402mgFiber: 0.4gSugar: 0.4gVitamin A: 141IUVitamin C: 1mgCalcium: 27mgIron: 3mg
Tried this recipe?Let us know how it was!