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.
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What is Prime Rib?
Prime rib is a large, tender cut of beef from the rib section of the cow. Usually it is roasted whole, often as a holiday or special-occasion centerpiece. It’s known for:
- A rich marbling that keeps it juicy.
- A buttery tender texture (made simple with an easy-to-follow method).
- Fresh is best for the seasonings and herbs, making it worth every mouth-watering bite.
Ingredient Notes
- 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 Note On Preparing The Meat
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.
Prime rib cooks at two temperatures: a high-heat sear at 475°F, then a low roast at 300°F. After the initial sear, estimate:
10–12 minutes per pound for rare
13–14 minutes per pound for medium-rare
14–15 minutes per pound for medium
Always rely on internal temperature instead of time for accuracy.
Reheat prime rib low and slow so it stays pink and tender. Place slices in a covered dish with a splash of broth and warm at 250°F for 10–20 minutes, just until heated through.
Slice it thin for sandwiches, tuck it into quesadillas, or add it to a quick beef hash. It’s great in soups, ramen, or stir-fries because it warms fast without overcooking. Keep the heat low so it stays tender.
Plan for 1/2 to 3/4 pound per person for a boneless roast, depending on appetites and side dishes.
What to Serve with Prime Rib
Did you enjoy this Prime Rib Recipe? Leave a comment and rating below.
Ingredients
- 5 to 7 pounds prime rib (3 ribs)
- 2 tablespoons vegetable oil or olive oil
- 4 cloves garlic minced
- 2 teaspoons kosher salt *
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 ½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves
- ¾ teaspoon black pepper
Instructions
- Remove the roast from the refrigerator and let it rest at room temperature for 2 hours before cooking.
- Preheat the oven to 475°F.
- 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.
- 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.
Notes
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 up to 4 days.
Nutrition Information
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.
You are amazing because you are to the point in your recipes, they are easy to read, you don’t add extra information that usually bores, and you have me excited to try them. Thank you.
I’m so glad you’ve found the recipes and tips helpful! Let us know how it goes when you try them!
I cooked a prime rib for Easter and followed this recipe exactly. It was my first time cooking a roast prime rib. It came out perfectly and was beautiful!
I follow Holly’s recipes frequently and they are always wonderful.
So happy to hear that, Candy! I am glad it turned out so well for you!
why dioyou remove the ribs from the meat. Does that allow the meat to cook evenly. Thxs
It allows for easier serving. The bones are still tied to the meat and roasted along with the meat, they’re just easier to remove for serving.
why do you remove the bones? Roasting them with the meat and then making broth is heavenly!
We found removing the bones gave us the best results when serving this recipe. The bones are in fact trussed to the roast and cooked along with the meat, they’re just easier to remove and serve.
I agree with you Laura, never remove the bones. It’s a new Trend some cook started now all cooks copy this silly method. It’s hard to find a cook that remains original.
I’m not sure it’s a trend however, this is a method I’ve learned over the years and the results are always perfect. I do remove the bones and tie them back onto the meat so you still get the same results with easier carving and serving. You can certainly leave them intact if you prefer.
what an easy and delicious recipe. I followed this recipe and it was the first prime rib I cooked. I will do it again.
I’m so glad you loved it Mike!