Prime Rib

Our Prime Rib recipe features an herb and garlic seasoning, with step-by-step instructions for cooking a perfect boneless or bone-in roast. The meat is tender and juicy inside with a seasoned crust on the outside.

Looking for more special occasion main dishes? Try our jalapeno honey glazed ham, braised oxtails, or rack of lamb.

 

Why You’ll love this recipe:

• Easy: Prime Rib has a reputation for being an intimidating cut of beef to cook. Adding to that intimidation is the price point, but this foolproof method is simple, easy to follow, and guaranteed to give you restaurant quality results. 
• Simple Ingredients: It doesn’t get much easier regarding an ingredients list. We’re seasoning this standing rib roast down with homemade garlic herb butter. Our list of ingredients needed includes salt, butter, and fresh herbs. 

The Prime Rib Cut

This cut is taken from the back of the upper ribs of the cow and usually consists of around seven ribs. This cut of meat has a fat-marbled muscle that isn’t heavily used, making it tender, juicy, and flavorful. 

The grocery store has two grades of meat: USDA Prime and USDA Choice. Prime has more fat and marbling, making it more expensive per pound. It’s important to note that the name “prime” does not refer to USDA Prime beef ratings. You should check the rating of the meat before you purchase it to determine if it is a prime-rated beef. 

Bone-in or Boneless Prime Rib:

This recipe can use bone-in or boneless, but we prefer bone-in. The bones help keep the meat elevated off the pan or skillet while cooking and insulating it to retain extra juices.

If you opt for a bone-in prime rib, you can ask the butcher to remove the bone and tie it back onto the roast for cooking. This ensures that the bones will serve as a convenient rack for the meat while allowing easy removal before carving. 

If you choose a boneless cut, it’s best to place it on a rack during roasting.

How much do you need?

Estimate one pound of prime rib per person. A bone-in standing rib roast will feed approximately two people per bone. Ordering a roast with four bones will weigh around 4 pounds and serve about eight people.

You don’t need to purchase the entire standing rib roast- let your butcher know how many pounds you need.

How to cook Prime Rib:

• Prepare the prime rib roast. If you bought a bone-in and didn’t have the butcher cut the bones off and tie them back on, then that’s the first step. It’s easy to do: using a sharp knife, cut the bones off, sprinkle some salt under where they were attached, and then, using food-grade twine, tie the roast together to hold the bones on. 
• Let it rest at room temperature for at least 45 minutes. During this time, the salt will draw out moisture from the meat; the salt will then mix with that liquid, and it will be re-absorbed by the meat. It’s a beautiful science that makes the meat even more tender and flavorful. 

Prepare the garlic herb butter. Combine the salt, fresh thyme, rosemary, and garlic with room-temperature butter. Then, rub the herb butter all over the outside of the roast. If it’s a bone-in roast, place it in a cast iron or roasting pan with the bones facing down. For a boneless rib roast, put it on a rack before placing it in the pan.

• Cook the seasoned prime rib in the oven at 500 degrees F for 15 minutes, then reduce the temperature to 325 degrees F and continue cooking to your desired internal temperature. The temperature chart is in the recipe card below. This blast of heat, in the beginning, helps to sear the meat, locking in all the moisture and giving a nice crust on the outside. 
• Allow time to rest. Failure to allow resting time before cutting the meat will cause the juices to spill out, leaving the meat dry and tough. Resting the standing rib roast allows the juices to redistribute, resulting in moist and flavorful meat.

• Slice and Serve. When slicing a prime rib roast, cutting against the grain is essential. You will notice the directional lines in the meat grain and then slice perpendicular to them. Cutting with the grain will make the meat chewy and tough.

Cook Time and Temperature:

The time to cook prime rib depends on how rare you want the meat. For medium-rare prime rib, estimate 13-15 minutes of cooking per pound. Adjust cook time for larger or smaller cuts, and always use internal temperature to determine doneness.

Roast your prime rib until the thermometer registers:

• 115-120˚F for rare
• 125-130˚F for medium-rare
• 135-140° F for medium
• 145-150 F° for medium well

Please remember that the meat temperature will continue to rise 5-7 degrees due to carryover cooking, so don’t overcook it! 

Storage and Reheating Information:

• Storage: store cooked prime rib in the refrigerator in a sealed container for 3-4 days. 
• Freezer: cool the prime rib to room temperature and place it in a freezer-safe container or bag. Store in the freezer for 2-3 months. To thaw, move to the refrigerator overnight. 
• Reheating: place slices of prime rib in a baking pan with about two tablespoons of beef broth or water, cover with foil, and reheat in the oven at 250℉ for 10-20 minutes until warmed through. 

What to Serve with Prime Rib: 

• Mashed Potatoes
• Garlic Herb Smashed Potatoes
• Wedge Salad
• Southern Green Beans
• Creamed Corn

Recipe first published December 10, 2019. Updated December 16, 2020 and October 4, 2023.