A slow roastedPrime Rib recipe withstep by step instructions and tips for how to slow roast a boneless or bone-in prime rib roast. This herb and garlic crusted prime rib is unbelievably easy to make and is sure to “WOW” your dinner guests!
Cooking prime rib can seem intimidating, especially since it is so expensive and you don’t want to ruin it, but it is actually really simple! This easy prime rib recipe has simple ingredients and easy to follow instructions that will allow even the most novice cook to have success! Let’s start with the basics:
About the Price:
This section of beef is so tender and delicious that is comes at a cost. Most local grocery stores carry choice grade prime rib for between $10.99 to $11.99 per pound. I’ve found Costco to have the lowest prices for the best quality. They even sometimes carry prime grade meat.
Prime Rib is expensive, but just like most things, it’s much cheaper to serve at a dinner party at your house then to buy for everyone at a restaurant!
How much do you need?
Prime rib roast is also referred to as standing rib roast and it is the cut of meat that is taken from the back of the upper ribs of the cow. This prime rib section typically makes up about 7 ribs. You don’t have to buy the whole section, just specify to your butcher how many pounds you would like.
The rule of thumb for buying prime rib is to buy one pound per person. A bone-in standing rib roast will feed about 2 people per bone. Also, be sure to consider how many side dishes you plan to serve. If you are preparing a large holiday meal with plenty of other food you could plan on ½ – ¾ pound prime rib per person.
Bone-in or boneless Prime Rib:
You can choose to buy your prime rib bone-in or boneless. Many chef’s would say that bone-in ribs are more flavorful and cook better. I typically buy bone-in but I’ve cooked a boneless prime rib from Costco and honestly couldn’t really tell a difference
If you buy a bone-in prime rib you should ask the butcher to cut the bone off and tie it to the roast for you. My local butcher does this without asking, but ask them just in case. This way you can cook the bones with the meat: they make a nice rack for the meat to sit on, but then you can easily remove them before carving the roast.
If you decide to buy a boneless prime rib you will want to set it on a rack to roast. I’ve had success using the wire rack from my instant pot set on top of my cast iron skillet.
Cook time and Temperature:
The length of time you decide to cook your prime rib depends on how rare you want your meat.
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib.
A meat thermometer is essential to ensure you cook it perfectly!
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 keep in mind that the meat temperature will continue to rise 5-10 degrees when it’s resting out of the oven, so don’t over cook it!
How to make Prime Rib:
1. Let it rest. Remove your prime rib from the refrigerator about 1 hour before cooking to give it time to come to room temperature. Season it with a little bit of salt and cover it lightly with plastic wrap while is rests.
2. Prepare herb rub. Combine the salt, pepper, fresh thyme, rosemary, garlic and olive oil and rub it all over the outside of the roast. Place a bone-in roast with the bones down, in a cast iron, roasting, or other oven safe pan. Place a boneless rib roast on top of a rack, and then in your pan.
3. Cook the boneless or bone-in prime rib at 500 degrees for 15 minutes and then reduce the oven temperature to 325 degrees and continue cooking until the meat is 5-10 degrees away from the desired doneness temperature (see cooking temperature guidelines above or below in the recipe card).
4. Allow time to rest. Remove the prime rib from the oven and and tent the entire roast with foil. Allow it to rest for 30 minutes–It will continue to cook the extra 5-10 degrees. Resting the meat is essential as it allows the juices to seal back into the meat. If you cut the meat too soon, the juices will run out and you will be left with a chewy prime rib roast.
5. Carve and Serve. Spoon some of the extra sauce from the pan over the roast, if desired, or use it to make gravy. Cut the kitchen string holding the roast to the bones (if using a bone-in roast) and remove the bones before carving.
Tips for perfect prime rib:
- Use ameat thermometer! You can use a probe that stays inside the meat the entire time it cooks or you can use a simpleinstant read meat thermometer. Either way, remember that each slice of meat is different and each oven is different. Don’t take the chance of ruining such an expensive piece of meat.
- Don’t over-cook! The meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so err on the side of taking your prime rib out early. If you take it out and it seems under-cooked, you can always cook it a little longer.
- Let it REST! As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your prime rib without letting it rest, the juices will rush out and the meat will be chewy.
- Cut meat across the grain. That means, notice the directional lines in the meat grain and slice perpendicular to them. If you cut along the grain then the meat will be tougher and chewier to eat.
Perfect Sides for Prime Rib:
- Perfect Mashed Potatoesor Twice Baked Potatoes
- Roasted Vegetables
- Homemade Rolls
- Classic Wedge Salad
- Skillet cornbread
4.98 from 965 votes
Prime Rib Recipe
A slow roastedPrime Rib recipe, seasoned with garlic and herbs, withstep by step instructions and tips for making perfect boneless or bone-in prime rib.
Author Lauren Allen
Course Main Course
Servings 10 people
Prep 10 minutes mins
Cook 1 hour hr 45 minutes mins
Resting Time 1 hour hr
Total 1 hour hr 55 minutes mins
Remove your prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature.
When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
In the meantime, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting pan cast iron pan. Place a boneless roast on a rack inside the pan.
Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness:
Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound)
Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound)
Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound)
Medium well – Cook until thermometer reaches 150 degrees F
A couple of things to keep in mind:
- A meat thermometer is essential to ensure it cooks to your perfect doneness. Not all roasts or ovens are the same!
-Also, the meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
- Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
Carve your roast by slicing against the grain at about ½ inch thickness. Serve with horseradish, if desired.
Calories: 761kcalCarbohydrates: 1gProtein: 31gFat: 69gSaturated Fat: 26gCholesterol: 137mgSodium: 101mgPotassium: 523mgVitamin A: 10IUVitamin C: 1.4mgCalcium: 26mgIron: 3.4mg
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About The Author
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).What is the secret to making perfect prime rib? ›
- Go with bone-in. You could always buy boneless, but, Syhabout says, a bone-in cut yields juicier, more flavorful meat. ...
- Use a wet rub, not a marinade. ...
- Cook it medium to medium-rare. ...
- Slice it thin. ...
- Doctor up the drippings.
Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting).Is it better to cook prime rib at 325 or 350? ›
What is the best temp to cook prime rib? While there are many ways to cook prime rib, a good baseline is to cook the meat at 450°F for 15 minutes, then turn the heat down to 325°F for the rest of the cook time.How do you keep prime rib moist? ›
Letting your prime rib sit at room temperature for around 30 minutes before slicing it is called resting it, and resting your prime rib helps ensure it will be as juicy as possible. When you roast a piece of meat in a very hot oven, the juices from the outer regions flee toward the center of the roast.Do you put fat side up or down on prime rib? ›
Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.Do you cover a prime rib when cooking? ›
Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.Should I sear prime rib before roasting? ›
Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.Do you cook prime rib at 250 or 350? ›
The easiest way to cook prime rib is to skip all of the preparation steps and the last-minute crisp. Simply season the roast with salt and pepper, cook it at 250 degrees Fahrenheit, and remove it when the internal temperature reaches 130 degrees Fahrenheit (medium-rare).Is it better to cook prime rib at 225 or 250? ›
Get ready for succulent, juicy prime rib by cooking it at 250 degrees Fahrenheit in the oven. Slowly increase the temperature to 500F when you're close to your desired internal temperature of 130F and experience a flavorful roast that's cooked through yet still tender and moist!
In a 325 degree F oven: Medium-rare: 20 to 25 minutes per pound. Medium: 25 to 30 minutes per pound. Medium-well: 30 to 35 minutes per pound.How many minutes per pound for prime rib at 350? ›
Either way, the main cooking is done at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours.How long do you let prime rib rest before cutting? ›
- Remember to allow 24–72 hours to thaw before cooking, depending on the size of your prime rib.
- Season and store refrigerated for a minimum of 12 hours before cooking.
- Once cooked to desired internal temperature, beef must rest a minimum of 45–60 minutes before carving.
Best Prime Rib Recipe Tips
Salt your roast and keep it uncovered on the sheet pan with a rack in the refrigerator the night before roasting. Bring it to room temperature before adding it to the oven by allowing it to rest for 2 hours outside of the fridge, for best results.
To ensure a flavorful prime rib, make simple compound butter. For every 4 pounds of prime rib, combine 1/4 cup soft butter, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1 teaspoon herbs de Provence. You can also use olive oil instead of butter and any dried herbs that you like.Should you oil prime rib before cooking? ›
Rub the Prime Rib with Oil and Garlic: Given the fattiness of this cut of meat, you can actually skip using the olive oil, but then you should also skip the fresh garlic. Make the Prime Rib Rub: In a small bowl combine salt, pepper, and Italian Seasoning and rub it into the roast.How long to set prime rib out before cooking? ›
Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours. Preheat the oven to 500 degrees F (260 degrees C). Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast.How to get flavor into rib roast? ›
In a small bowl, combine 3 tablespoons of salt, 2 tablespoons of pepper, 1 tablespoon of garlic powder, ½ tablespoon each of sage, rosemary, and thyme, and 1 teaspoon of dried oregano. Then rub the prime rib roast with the seasoning blend, making sure to coat all sides evenly. Cook.