This prime rib recipe is a special occasion kind of meal and has perfect results every time.
Perfectly juicy and tender—cooking a prime rib roast is easy with a simple rub, some herbs, and a trusty thermometer.
- It has a rich flavor and uses simple ingredients, so the beef is the star of the show.
- This prime rib recipe ensures tender perfection with an easy-to-follow method.
- Fresh is best for the seasonings and herbs, making it worth every mouth-watering bite.
- Prime Rib: (also called standing rib roast or prime roast) is made from the middle seven ribs of beef, although it is often cut down to three or four ribs per package.
- Oil: Use a neutral oil to help the seasonings adhere; avoid using butter, as it will burn too quickly at the high starting temperature.
- Garlic: Minced garlic infuses the crust with flavor. You can also use garlic powder.
- Fresh Herbs: Herbaceous rosemary and thyme complement the rich flavor of prime rib. Save a few fresh sprigs for garnishing the platter.
- Salt and Pepper: For the best flavor, use freshly ground black pepper and kosher salt. If using table salt, reduce the amount by ½ teaspoon.
How to Cook Prime Rib (Overview)
Find the full detailed recipe below
- Prepare the meat: Bring the roast to room temperature and use a sharp knife to remove the bones according to the recipe below. Score the fat cap and tie the meat.
- Season: Blend the oil and seasonings well and cover the roast with the seasoning mix (full recipe below).
- Cook: Place roast, fat-side up, using the bones as a rack. Insert a digital thermometer into the thickest part of the meat. Cook to the desired doneness.
- Serve: Remove the roast and tent with foil as it rests. Cut twine from the roast and slice into individual portions. Serve it with horseradish sauce.
A prime rib has bones, and when roasted with the bones, they add flavor to the roast. In this recipe, the bones are removed and tied back onto the roast. This gives all of the benefits of roasting with the bones while making the roast easy to carve and serve.
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Prime Rib
This prime rib is easy to make and comes out incredibly tender every time!
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Remove the roast from the refrigerator and let it rest at room temperature for 2 hours before cooking.
If your prime rib has the ribs (bones) attached, place it on a cutting board, bone side up. Using a sharp knife, cut along the bones to remove them from the meat, keeping the cut as close to the bones as possible.
Set the roast on top of the bones where it was cut from and use kitchen twine to tie the bones securely to the roast, ensuring they are snug against the meat. Use a large knife to score the fat slightly at 1-inch intervals, about ⅛-inch deep.
Preheat the oven to 475°F.
In a small bowl, combine the oil, garlic, salt, rosemary, thyme, and black pepper. Mix well.
Pat the roast dry with paper towels and cover evenly with seasoning mix. Place roast fat-side up in a large roasting pan with the bones acting as a rack. If your prime rib is boneless, set it on a rack. Insert a digital meat thermometer into the center of the meat, away from the bone.
Place the roasting pan in the oven and cook the prime rib uncovered for 15 minutes at 475°F. Without removing the roast or opening the oven, reduce the oven temperature to 300°F and continue cooking until the roast reaches an internal temperature of 120°F. (*See notes for cooking times.)
Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 to 30 minutes or until the temperature reaches 125 to 130°F for medium rare. *see notes for cook times and desired doneness
Once rested, use kitchen scissors to cut the twine. Remove the roast from the bones and place it on a cutting board. Using a sharp knife, cut the roast into ¾-inch slices.
If using table salt in place of Kosher salt, reduce to 1 ½ teaspoons.
After the initial 20 minutes at 475°F, continue cooking for the following:
10 – 12 min per pound for rare
13 -14 min per pound for medium rare
14 – 15 min per pound for medium
Final resting temperature
115 -120°F for rare
125 -130°F for medium rare
135 -140°F for medium
Leftover prime rib will last in an airtight container in the refrigerator for 3-4 days.
Calories: 879 | Carbohydrates: 1g | Protein: 39g | Fat: 79g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Trans Fat: 0.02g | Cholesterol: 171mg | Sodium: 708mg | Potassium: 637mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Our Zesty Life Prime Rib Roast.
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