Prime Rib Recipe

This Prime Rib recipe is so tender and loaded with flavor. Learn how to cook Prime Rib Roast that is cooked to perfection. It is perfect for holidays and special occasions.

The Best Prime Rib Recipe

This cut of meat is so delicious but often reserved for special occasions due to price. It’s known for being a little intimidating to cook but it’s actually very simple. We have easy step by step instructions that anyone can follow.

The ingredient list is simple and the tasty bone-in Prime Rib is the star of the show. You are going to love being able to make perfectly cooked Prime Roast for Christmas dinner and more.

Try more Christmas roast recipes.

What is Prime Rib Roast?

It is a cut of meat with perfectly marbled fat and tender flavor packed meat. It is often served at holidays and special occasions because it is considered the best cut of beef.

This bone-in Prime Rib is also called a Standing Rib Roast. This is because of the way the bones are positioned in the pan.

How to cook Prime Rib Roast:

The key to cooking Prime Rib is to start at a high temperature. This will help the roast to brown properly. Then reduce the heat to a lower temperature so that it does not get overcooked.

Secrets to perfect Prime Rib:

• Don’t overcook the meat for the best Prime Rib.
• Use an instant read meat thermometer for accuracy.
• Purchase bone in prime rib also known as Standing Rib Roast.
• Follow this easy step by step recipe.

Ingredients

• 7 lbs Prime Rib
• 1/4 cup Olive Oil
• 2 tsp Salt and pepper
• 2 tsp Black Pepper
• 1 tsp Fresh Rosemary
• 1 tsp Fresh Thyme
• 2 Tbsp Minced Garlic

How to cook Prime Rib:

Step 1. Remove the meat from refrigerator. Let the prime rib sit at room temperature for 1 hour before cooking so that it can come to room temperature.

Step 2. Preheat the oven. It should be set to 500 degrees F.

Step 3. Arrange the roast in the pan. Place the prime rib on a rack inside a roasting pan with the bones down.

Step 4. Combine the seasonings. In a small bowl, mix together the olive oil with the seasonings.

Step 5. Sprinkle the seasonings on the roast. Rub the seasoning mixture on the outside of the prime rib roast.

Step 6. Bake at high temperature. Bake the prime rib at 500 degrees F for 15 minutes.

Step 7. Lower the temperature. Then reduce the oven temperature to 325 degrees F.

Step 8. Calculate the cooking time. Then cook for 10-15 minutes per pound. This is based on how done you prefer it to be (time and temperatures are listed in the recipe notes).

Step 9. Check the internal temperature. Use a meat thermometer to ensure that the beef is cooked to the temperature that you desire.

Step 10. Remove from the oven. After the cook time, remove the prime rib from the oven.

Step 11. Allow to rest. Cover it with foil and let it rest for 15-20 minutes before slicing.

Step 12. Slice and serve the meat. Slice the roast against the grain is approximately ½ inch thick slices. Make sure to use a sharp carving knife. Serve with your favorite sides and enjoy!

Cook Time and Temperature:

• Rare – Cook until the beef reaches an internal temp of 120 degrees F (approximately 10-12 minutes per pound).
• Medium-Rare Prime Rib – Cook until the beef reaches an internal temperature of 130 degrees (approximately 13-14 minutes per pound).
• for Medium – Cook until the beef reaches an internal temperature of 140 degrees (approximately 14-15 minutes per pound).
• Medium Well – Cook until the beef reaches an internal temperature of 150 degrees (approximately 15-16 minutes per pound).

Make sure to insert the temperature into the thickest portion of the roast. Also, it should not be touching a bone when inserting the thermometer.

Side Dishes to serve with:

• Mashed Potatoes
• Horseradish sauce
• Dinner Rolls
• Asparagus Casserole

Tips and Tricks:

• Save the bones. You can use these later to make Beef Stock.
• Precut the bones. Doing this before cooking will make carving easier when serving. Once you cut the bones away, reattach with a string and tie tightly around the bones.
• Ask the butcher for help. You can ask the butcher to cut the rib bones and tie the string. They normally will do this for free.
• Minced Garlic is best. Feel free to substitute fresh garlic cloves but it needs to be minced not pressed. We do not recommend using a garlic press because pressed garlic has a tendency to burn with high temperature.
• Remove moisture from the roast. Pat dry the meat with paper towels. Before adding the seasonings, pay dry the meat to remove any excess moisture.
• Allow the roast to rest. The meat should rest for 30 minutes after cooking before slicing. This will allow the meat to retain the natural juices that make it moist.
• The roast will continue cooking once out of the oven. Be careful not to overcook it. You can always put it back in the oven if it needs more time. It is best to err on the side of caution.
• Cut against the grain. When slicing, make sure to cut against the grain for the most tender meat. Cutting along the grain will make the meat harder to chew.

Frequently asked questions:

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• Slow Cooker Chuck Roast
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