Prime Rib

Make any holiday dinner or special occasion hard to forget with this restaurant-quality prime rib. A classic prime rib roast is seasoned with herbs and slow-roasted to perfection using a simple, foolproof method.

Prime Rib cooked on a cutting board cut into slices

Letting the roast come to room temperature before roasting helps it cook evenly from edge to center.
Use a digital thermometer and rely on temperature, not time, (or guesswork!) for accuracy. There’s nothing more disappointing than a dried out prime rib roast, so make sure you have one on hand.
Score the fat cap lightly so seasoning sticks and the crust forms evenly.
Always rest the roast before slicing for maximum juiciness.
Slice against the grain for the most tender bite.

How Long to Cook?

Prime rib cooks at two temperatures: a high-heat sear at 475°F, then a lower-temperature 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

Final resting temperature:
115 -120°F for rare
125 -130°F for medium rare
135 -140°F for medium

Always rely on internal temperature instead of time for accuracy.

How Much Per Person?

Prime rib is typically served in thick slices, so the rule of thumb allows for ½ to ¾ pound per person.

How to Reheat Prime Rib?

To reheat prime rib so it stays pink and tender, first bring to room temperature, then place in a covered dish with a splash of broth and heat at 250°F for 10–20 minutes, until just heated through.

How to Store?

Store slices in airtight containers in the fridge for up to 4 days. Freeze cooked prime rib tightly wrapped or vacuum-sealed for up to 3 months. Reheat gently in a covered dish at a low temperature or briefly in a skillet with broth to keep it from drying out.

Perfect Sides for Prime Rib

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 2 hours 20 minutes

Cook Time 1 hour 30 minutes

Resting Time 30 minutes

Total Time 4 hours 20 minutes

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.

If you ask, a butcher will often cut the bones off for you. Ask them to attach them with twine or you can attach them yourself.
*If using table salt in place of kosher salt, reduce to 1 ½ teaspoons.
**After the initial 20 minutes at 475°F, reduce temperature to 300° and 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 up to 4 days.

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

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