Copycat Chart House Prime Rib Recipe
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| Bring steakhouse comfort home with juicy, rosy prime rib, a peppery herb crust, rich au jus, and creamy horseradish in every savory bite. |
If you love a restaurant-style prime rib dinner, this recipe is for you. This copycat Chart House Prime Rib recipe is rich, beefy, tender, and surprisingly simple to make at home. With a well-seasoned crust, a juicy pink center, and that classic slow-roasted flavor, it feels like a special occasion meal without the stress.
Prime rib can seem a little intimidating at first. I get it. A big roast is not cheap, and nobody wants to mess it up. But the good news is that once you understand the method, it becomes much easier. Think of it like letting the oven do the heavy lifting while you keep an eye on the temperature.
If you have been searching for the best copycat prime rib recipe, this one is designed for home cooks in the USA who want an easy, clear, step-by-step guide.
About Chart House and Why Prime Rib Is So Iconic
Chart House is known for its classic steakhouse feel, waterfront locations, and celebratory dinners. It has built a reputation around hearty, memorable meals that feel a little fancy but still comforting. When people think of a meal that turns heads as it comes to the table, prime rib is often near the top of the list.
Prime rib stands out because of its deep beef flavor, buttery texture, and dramatic presentation. The outside develops a savory crust, while the inside stays tender and juicy. When sliced, it has that beautiful rosy center that almost melts under your knife. Add a spoonful of au jus or creamy horseradish sauce, and it becomes the kind of meal people talk about long after dinner.
This post is inspired by that experience and aims to recreate the spirit of a Chart House prime rib dinner at home. It is not the restaurant’s actual recipe, just a delicious homemade version inspired by the dish.
Why You’ll Love This Copycat Prime Rib Recipe
- Big steakhouse flavor with simple pantry seasonings
- Perfect for holidays, family dinners, and special occasions
- Beginner-friendly with easy instructions
- Beautiful and impressive without needing complicated techniques
- Great leftovers for sandwiches, hash, or French dip-style meals
Ingredients
Serves: 8 to 10
Prep Time: 20 minutes, plus 8 to 24 hours optional dry brine time
Cook Time: About 2 1/2 to 3 1/2 hours, depending on size and desired doneness
Rest Time: 20 to 30 minutes
For the prime rib:
- 1 bone-in prime rib roast, 6 to 8 pounds
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons softened unsalted butter
Optional au jus:
- Pan drippings from the roast
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour, optional for slight thickening
Optional creamy horseradish sauce:
- 1/2 cup sour cream
- 2 to 3 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of salt
- Pinch of black pepper
Helpful Tools
- Roasting pan
- Rack for roasting pan
- Meat thermometer or probe thermometer
- Small bowl for seasoning paste
- Sharp carving knife
- Cutting board with groove, if possible
If you only take one tip from this post, let it be this: use a meat thermometer. It is the difference between guessing and knowing.
How to Make Copycat Chart House Prime Rib
Step 1: Dry brine the roast for the best flavor.
Pat the prime rib dry with paper towels. Rub the roast all over with the kosher salt. Place it on a rack set over a tray or pan and refrigerate it uncovered for 8 to 24 hours. This step helps season the meat more deeply and dries the surface so you get a better crust.
If you do not have time for this step, you can still make the recipe the same day. But if you plan ahead, it is worth it.
Step 2: Let the roast sit at room temperature.
Take the roast out of the fridge about 1 1/2 to 2 hours before cooking. This helps it cook more evenly. Do not leave it out for an unsafe amount of time. Two hours is a common practical window for a large roast.
Step 3: Preheat the oven.
Preheat your oven to 450°F. Place the oven rack in the lower-middle position so the roast has room. Set the roast in a roasting pan on a rack, fat side up. The fat melts as it cooks and helps baste the meat naturally.
Step 4: Make the seasoning paste.
In a small bowl, mix the black pepper, garlic powder, onion powder, rosemary, thyme, olive oil, and softened butter. Rub this mixture all over the roast. Press it into the surface so it sticks well.
Step 5: Start with high heat.
Roast the prime rib at 450°F for 20 minutes. This gives the outside a nice browned crust. Think of it like giving the roast a strong head start.
Step 6: Lower the heat and roast gently.
Without opening the oven too much, reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches your preferred doneness. Insert a meat thermometer into the thickest part of the roast without touching bone.
- Rare: 120°F to 125°F
- Medium rare: 130°F to 135°F
- Medium: 140°F to 145°F
For many prime rib fans, medium rare is the sweet spot. The meat stays juicy, tender, and full of flavor.
A 6 to 8 pound roast will usually need about 1 1/2 to 3 more hours after the initial high-heat roast, but always cook to temperature, not just time.
Step 7: Rest the roast.
Transfer the roast to a cutting board and loosely tent it with foil. Let it rest for 20 to 30 minutes. This step matters. If you slice too soon, the juices run out onto the board instead of staying in the meat.
The internal temperature may rise another 5°F to 10°F while resting, called carryover cooking. So if you want a final temperature of 130°F to 135°F, you can pull it a little earlier.
Step 8: Make the au jus, if using.
Pour the pan drippings into a saucepan. Skim off excess fat if you like. Add the beef broth and Worcestershire sauce. Bring to a gentle simmer over medium heat. If you want it just slightly thicker, whisk the flour with a little cool broth first, then stir it in. Simmer for 3 to 5 minutes.
Step 9: Make the horseradish sauce, if using.
Stir together the sour cream, horseradish, Dijon, lemon juice, salt, and pepper. Refrigerate until ready to serve. This cool, creamy sauce adds a sharp little kick that cuts through the richness of the beef.
Step 10: Carve and serve.
If the roast is bone-in, cut the bones away first in one piece, then slice the meat into thick or thin slices, depending on your preference. Serve with au jus and horseradish sauce on the side.
Prime Rib Doneness and Food Safety Tips
Because prime rib is often served rare to medium rare, using a thermometer is extra important. According to food safety guidance, whole cuts of beef are generally considered safe at 145°F with a 3-minute rest. Many people still choose to serve prime rib below that for texture and tradition, but that is a personal choice.
Here are a few key safety reminders:
- Use a clean thermometer every time you check the roast.
- Do not let raw beef juices touch ready-to-eat foods.
- Wash hands, knives, and cutting boards after handling raw meat.
- Refrigerate leftovers within 2 hours.
- Reheat leftovers to 165°F.
Approximate Nutrition Per Serving
Based on 10 servings, without optional sauces.
- Calories: 520
- Protein: 38g
- Fat: 40g
- Carbohydrates: 2g
- Sugar: 0g
- Sodium: 620mg
Nutrition will vary based on the size of your roast, the amount of fat trimmed, and portion size.
Easy Home Cook Shortcuts
Want to make this easy prime rib recipe even more manageable? Here are some simple ideas.
- Buy a smaller roast: A 3 to 4 pound roast is easier for smaller households.
- Ask the butcher to tie it: This helps the roast keep its shape.
- Use dried herbs: If you do not have fresh rosemary and thyme, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme.
- Make sauce ahead: The horseradish sauce can be made 1 to 2 days in advance.
- Try a roasting rack substitute: No rack? Set the roast on thick slices of onion in the pan.
I do not recommend crock-pot or air fryer methods for a true prime rib roast like this. This cut really shines with oven roasting. It is like trying to wear sneakers to a black-tie event. You can, but it is not the same effect.
Best Side Dishes for Prime Rib
If you want the full steakhouse-at-home feeling, serve your prime rib with classic sides.
- Mashed potatoes
- Twice-baked potatoes
- Roasted asparagus
- Creamed spinach
- Yorkshire pudding
- Mac and cheese
- Dinner rolls
- Caesar salad
And if you ask me, a little extra au jus on the plate never hurts.
Allergy-Friendly and Diet Preference Modifications
One thing that makes this recipe easy to adjust is that the roast itself is naturally simple. Most changes happen in the seasoning blend or sauces.
Gluten-free:
- The roast itself is usually naturally gluten-free.
- Use a gluten-free beef broth for the au jus.
- Skip the flour or use a gluten-free thickener like cornstarch.
- Check your Worcestershire sauce label, since some brands may vary.
Dairy-free:
- Replace the butter with olive oil or a dairy-free butter substitute.
- For the horseradish sauce, use a plant-based sour cream or dairy-free plain yogurt alternative.
Low-carb and keto:
- This recipe already fits well for low-carb eating.
- Serve with roasted green vegetables, cauliflower mash, or a side salad instead of potatoes.
Paleo:
- Use olive oil instead of butter.
- Make sure your broth and Worcestershire sauce fit your paleo preferences.
- Skip the sour cream sauce or make a paleo-style dip using compliant mayo and horseradish.
Whole30-style adaptation:
- Use compliant oil and seasonings.
- Skip butter and dairy-based sauce.
- Double-check broth and Worcestershire ingredients for added sugar or non-compliant items.
Lower sodium:
- Reduce the salt slightly if needed.
- Use unsalted butter and low-sodium broth.
- Serve sauces on the side so everyone can control how much they use.
Horseradish sensitivity:
- Skip the horseradish sauce and serve au jus only.
- Or make the sauce milder by cutting the horseradish down to 1 tablespoon.
No fresh herbs:
- Dried herbs work fine here. Use smaller amounts since dried herbs are stronger.
This is one of those recipes that can still feel special, even with a few swaps. That is always a win in my kitchen.
Leftover Prime Rib Ideas
If you are lucky enough to have leftovers, do not waste them.
- Prime rib sandwiches with provolone and horseradish sauce
- French dip sandwiches with warm au jus
- Breakfast hash with potatoes and onions
- Steak and eggs
- Beef stroganoff-style noodles
- Loaded baked potatoes with sliced beef on top
Leftover prime rib might be one of the best parts of making the roast in the first place.
Common Questions
Can I make prime rib without a bone?
Yes. A boneless roast works well too. Just keep a close eye on the internal temperature since cooking time may vary.
What is the difference between prime rib and ribeye roast?
They come from the same area of the cow. Prime rib usually refers to the roast, while ribeye is often cut into steaks.
Should I sear prime rib before roasting?
This recipe uses a high-heat oven start instead of stovetop searing, which keeps things simpler.
How thick should I slice it?
That depends on your style. Thicker slices feel steakhouse-style. Thinner slices are great if you are serving a crowd.
Final Thoughts
This copycat Chart House Prime Rib recipe brings that classic steakhouse experience into your own kitchen. It is cozy, impressive, and packed with rich beef flavor. Whether you are making it for Christmas dinner, a birthday, Father’s Day, or just because you want something amazing on a Sunday, it is the kind of meal that makes the table go quiet for a minute.
If you try this home-style prime rib recipe, I would love to hear how it turned out. Did you serve it with mashed potatoes? Did you go all in with horseradish sauce? Leave a comment and share your favorite sides or tips. And if you know someone who loves steakhouse dinners, send this recipe their way.
Disclaimer
This is a copycat recipe inspired by the flavors and style of a popular restaurant dish. It is not the actual Chart House recipe, and no knowledge of the restaurant’s proprietary recipe is implied or claimed.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through affiliate links, at no extra cost to you.
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