If you have ever wanted to know how to cook prime rib, you can find out right here. Our family has been making this for years, and there are many ways to make this holiday classic.
Whether you like your beef rare, or well done, we will show you how to make it just the way you like it!
How to roast it
This is a meat lover’s post. If eating meat offends you, then please, skip this one.
If however, you or someone close to you enjoys a sublime cut of beef now and then, this is a post you will want to take a closer look at.
What you need to make this
- Standing Rib Roast
- Garlic
- Salt
- Pepper
- Butter
The different grades or cuts
When you look for a one of these to buy, you may see that there are two grades to choose from.
- Prime Grade
- “Prime” is the highest grade and the most expensive, about 25% higher in price than the choice grade.
- The prime grade of this cut of beef is heavily marbled with streaks of fat to make it more tender and flavorful.
- Choice Grade
- “Choice” grade of prime rib is the second-highest rating and indicates beef that has less marbling.
- This is the type most often served in restaurants.
Bone-in or boneless
When making your selection, besides choosing how to season it, you also have the option of “bone-in” or boneless. I don’t believe there is any difference in the flavor between the two.
- Bone-in
- Bone-in prime rib can be more challenging to slice.
- Figure on a pound per person with a bone-in roast.
- Boneless
- Easier to cut for serving.
- Figure on about ½ pound for each person.
If you choose bone-in, the roast should be placed in the roaster, with bone on the bottom.
Start at Room Temperature
Take the meat out of the refrigerator a couple of hours before you place it in the oven. Allowing it to reach room temperature before roasting helps ensure that it roasts evenly throughout.
How to season this
For the best prime rib, all you need to season it with is garlic, salt, and pepper.
- Garlic
- Chop or mince the garlic and then use your hands to apply an even coat around the meat.
- Salt
- Apply a generous layer of salt around the entire roast.
- I prefer to use kosher salt for it’s larger crystals.
- Pepper
- Sprinkle a generous layer of fresh ground black pepper around the entire beef roast.
Allow the seasoning to flavor the meat for an hour or two while it sits on your counter-top.
The Fat Cap
A standing rib roast will have a fat cap that insulates the meat while it cooks and adds some nice flavor under high heat.
Score the fat pad (without cutting into the meat), to allow some of the seasoning to penetrate the meat for added flavor and rendering.
Using Garlic Butter as a Seasoning
In the above photo, I compounded about a half-pound of butter along with a head of minced garlic. I rubbed this garlic butter compound all over the meat and then added the kosher salt and pepper.
In addition to the extra flavor, the butter provides a nice crispy finish to the exterior surface of the meat.
Two ways to roast it
I use two methods of making a standing rib roast; both give me the same excellent results.
One method is temperature-based; the other is all about time. Both methods have a couple of things in common:
- Both start with a high oven temperature, which is lowered.
- Both use “carryover cooking, which is when the meat continues to cook after it is removed from the oven.
Let’s take a look at both of these methods.
Temperature-Based Method of Making This
- Remove the roast from the refrigerator a few hours before placing it in the oven to allow it to come to room temperature.
- Season all sides of the beef as shown above.
- Preheat oven to 400° F.
- Place in oven.
- Reduce heat to 300°
- Keep prime rib in the oven until it is 5-7°F less than this temperature guide below.
- Remove from oven and tent loosely with foil, for 15 minutes to allow for carryover cooking.
These are final doneness temperatures. Your “pull from the oven” temperature should be 5-7°F (3-4°C) below the temperatures shown (depending upon the size of the prime rib roast) to allow for carryover cooking.
Time-Based Method
This method is a bit simpler as there is not temperature measuring involved.
- Same as step one above.
- Same as step two above.
- Same as step three above.
- Reduce heat to 375° when you put your roast in the oven.
- After one hour, turn the oven off (do not open door).
- An hour before you want to eat, turn the oven back on to 375°.
- Roast for an hour at 375° and then remove from oven, tent the meat loosely with foil and allow to rest for 15 minutes before carving.
For Both Methods:
Place rib on a few stalks of celery or some potato wedges (slathered with olive oil or melted butter.
The celery will give the au jus some nice flavor, and the potatoes are a great one-and-done side dish!
If you want to treat yourself to something special and delicious, consider learning how to roast prime rib.
Although you can season an oven-roasted prime rib with anything, I use just three or four ingredients in my seasoning:
- Fresh garlic
- Kosher salt
- Fresh ground pepper
- Sometimes butter
How to use the leftovers
- Prime Rib Phyllo Pot Pie
- Savory and simple comfort food that is the perfect home for any leftovers.
- Leftover Prime Rib Enchiladas
- A versatile and delicious leftover recipe the whole family loves.
- Leftover Beef Tacos
- This easy recipe for tacos and versatile and can be made with leftover beef, chicken, or pork.
Give this recipe a try; chances are if it is your first time this luxurious meal, it will not be your last.
Realted recipes:
This post is dedicated to my sister Ann, who we lost far too early. One of the funniest and smartest people I have ever known, I miss you every day and will always be thankful for the love, the laughter, and the incredible food you fed me and the many lessons on how to roast prime rib.
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📖 Recipe
How to Cook Prime Rib
Ingredients
- 7 lbs Prime Rib
- 5 cloves crushed fresh garlic
- Kosher salt quantity dependent upon size of prime rib
- Fresh ground pepper corn
- 3-4 celery stalks for bed of roaster optional
Instructions
- Apply non-stick treatment to bottom or roaster
- Lay celery on bottom of roaster
- Rub fresh garlic throughout surface of the roast.
- Apply a generous amount of kosher salt to outside of the meat, covering all sides.
- Next, evenly distribute fresh ground peppercorn.
- Place meat in roaster or baking dish, bone side down, if bone-in.
- Allow prime rib to set out at room temperature 2-3 hours prior to placing in oven
- Preheat oven to 400 degrees F.
- Place (room temperature) roast in oven for 20 minutes, uncovered.
- After 20 minutes, reduce heat to 300 degrees F.
- Roast until internal temperature of meat is 120 to 125 degrees F.
- Remove from oven, loosely tent with foil and allow to rest 30 minutes on counter top. This allows for “carry-over” cooking where the rib will continue to cook after removal from oven.
- While carry-over cooking is occurring, into medium size saute pan, drain all the juice from the roaster except for two tablespoons.
- Over medium low heat, warm the juice and stir in 1 tablespoon flour. Salt and pepper to taste and stir. The au jus will be thin and should remain so as it is not gravy but rather a supplementary condiment to provide flavor, juice, and warmth.
Notes
- Wondering what size prime rib to use? Figure on 8 to 12 oz. per serving. This generally allows for plenty plus a little left over.
- Use very generous amount of kosher salt when initially seasoning meat.
- Roaster should not be over sized relative to size of prime rib. Optimally, it should just fit, without touching sides of container.
- The above method and temperature should give you a cut of medium-rare. With this roast, it is always best to err on the side of rare. If the cuts are too rare for guests, the meat can quickly be finished off in a saute pan, stove top. This is usually possible in a very short period of time, a minute or less over medium high heat.
- Allowing the roast to set, loosely tented with foil, is vital for attaining the correct level rareness. Equally important, it allows the juices of the rib to be reabsorbed into the meat, resulting in a succulent and juicy serving of beef.
- Finally, do not open the oven door while the roast is cooking, unless you need to check the temperature.
Burtine Kendall says
I had never cooked a prime rib roast and after paying for one was nervous about the end result. I would so hate to spoil it. I followed your instructions and the roast was perfect. We all enjoyed the moist, tender meat hot and now are having it in sandwiches. Thank you.
Julie Menghini says
Oh heavens I wish you were my neighbor! This prime rib is a piece of art and I can taste how amazing it is from here!
Michelle says
I’m so glad I found this ahead of the holiday season, Prime Rib is a favorite of ours and we are always looking for new ways to prepare it
swathi says
Sorry for your loss, Yes food and memories are always connected. I like this prime rib. now I understand why you don’t like any restaurant version your sister gave ultimate recipe. It is great recipe for holidays.
Catherine says
Prime Rib is a holiday staple in my house. It’s one of my favorites and yours looks cooked to perfection!
Marisa Franca says
What a wonderful way to commemorate your sister, Ann. I’m sorry for your loss. Memories are wonderful to hold dear and you are sharing her and her prime rib with us — thank you. Every year we make prime rib for Christmas. We start early — you see we age it. And you’re right all you need is salt and pepper!! You did a fantastic job.
Jenni LeBaron says
I love that this dish reminds you so much of your sister. Those are the best meals in my opinion! This prime rib recipe looks straightforward and delicious!
Eileen Kelly says
Everyone needs a great recipe for Prime Rib. Love your well written detailed instructions. Perfect for the Holidays!
Pavani says
That roasted prime rib looks so perfectly cooked. It will be an amazing dish to make during the holidays.
Lauren Vavala | DeliciousLittleBites says
My fiance would be in prime rib heaven if I actually attempt to make one – these are great directions and it doesn’t seem too intimidating!
Dan from Platter Talk says
Seal the deal, Lauren. Make this prime rib for him soon!
Veena Azmanov says
You have such beautiful instructions on this post. Prime ribs always made me nervous. I must try this recipe soon. That looks scrumptious.
Noel Lizotte says
Condolences on your loss… but memories like this and I’m sure many others, will help.
Prime Rib is a dish I’m nervous to make at home … quite the opposite of you … I’m never sure it will be as good as what they serve at restaurants.
Dianna says
I have always wanted to make prime rib at home. I can’t wait to make this recipe for the upcoming holidays.
Karyl Henry says
I love how simple it is to make a mouthwatering prime rib! I’ve tried my hand at it a couple of times on the holidays. It always got good reviews, but we also had a lot of extra wine…just in case 🙂 I’m definitely going to try your recipe
Gloria says
Great instructions! Cooking this cut of meat can seem scary to lots of people. You make it sound easy.
Claudia Lamascolo says
Well this is perfect for my family they are big meat eaters and me not so much so I never know how to cook it thanks for these instructions on Prime Rib!
Natalie says
This is need to show to my hubby. He’s a main meat chef in the house. Meat looks really delicious. So flavorful and so perfect. Just one big YUM!
Jessy @ The Life Jolie says
What a gorgeous option for a celebratory dinner! It looks perfectly cooked! I’d definitely be back for seconds with some extra horseradish!
Dan from Platter Talk says
Jessy, we love some horseradish with this entree!
Amanda says
This looks totally decadent. There is nothing quite like that well seasoned and perfectly cooked prime rib. Sounds like being a great cook runs in the family.
Dan from Platter Talk says
Thanks so much, Amanda. We can only try!
Camilla says
Your Prime Rib looks awesome and would be a wonderful treat for New Year’s Eve:-)
Dan from Platter Talk says
Thanks so much, Camilla!
Julie says
What a beautiful dish for the holidays! That’s a photo filled with presentation as the meal begins.
Raia says
Oh this looks absolutely delicious! I’ve never made a prime rib before, but I think I’m going to need to now!
Dan from Platter Talk says
We hope you give this a try!
Cindy @Cindy'sRecipesAndWritings says
Beautifully cooked and photographed I’m drooling over here!
Lisa | Garlic + Zest says
It’s beginning to look a lot like Christmas — and this looks amazing!
Diana says
I love roasted beef as long as it doesn’t turn out too dry. The pictures are amazing!
Meg @ With Salt and Wit says
This seriously made my mouth water! Do you have a couple seats left at the table!?
Sarah @ Champagne Tastes says
The hubs would LOVE this– maybe you can deliver it to him hahaha
Mary says
What a lovely tribute to your sister!
Debra says
Mmmm….oh my what a delicious roast, what time is dinner?
Kecia says
That looks sooo good, it almost made me cry. 🙂 What time is dinner? Ann would be proud I am sure.
Dan from Platter Talk says
Thanks, Kecia. You’re welcome for dinner anytime!!
Linda (Meal Planning Maven) says
You have absolutely blown me away with this recipe! Stunning beyond words and undoubtedly delicious! Happy Holidays!
Dan from Platter Talk says
Thanks so much, Linda and the same to you and yours!
peter @feedyoursoultoo says
Perfect for the holidays! Looks great.
Dan from Platter Talk says
Thanks, Peter!
[email protected] says
Wow, you have me salivating at 8am, this looks incredible. This is my kind of post.
Dan from Platter Talk says
Thanks, Janette – a very good sign!! 🙂
Joanne/WineLady Cooks says
This is a great post Dan. We splurge on Prime Rib for holiday dinner when we want to ‘celebrate’ something that has been meaningful to our family that year. It’s a wonderful meal!
Happy Holiday!
Dan from Platter Talk says
Joanne, I agree completely and as a bonus, our boys LOVE this meal!
Allie says
Where have you been all my life? No seriously, why am I just now finding your blog? So Prime Rib, yum, we make a Prime Rib roast every Christmas. And now how we cook ours? Our rotisserie! Do you have one? If so this is a must to cook it in there, it savors every juice, and flavor! Anywho, please link up at Worthwhile Wednesdays http://www.craftyallieblog.com/2014/12/worthwhile-wednesdays-48.html, I’d love to have you guys! Also if you want to party some more, our monthly Pinterest Party is going on this Friday as well.
TTFN,
Allie http://www.craftyallieblog.com
Dan from Platter Talk says
We’re happy you found us too, Allie! Please, pass us around and you can bet we’ll be dropping by your link parties!
CQUEK says
oh yes with a glass of Merlot
Dan from Platter Talk says
Yes, exactly!!
ashley - Baker by Nature says
My meat loving heart jumped for joy upon seeing this post! Looks so yummy, Dan!
Dan from Platter Talk says
Ashley,
Way yummy. 🙂
Joanne says
I’m pretty sure the.boy would cry of happiness if he saw this!!
Dan from Platter Talk says
Joanne,
Sounds like your man is in touch with his feelings, a very good thing!! Thanks for the comments, hope you have a very nice week.
Beth says
I’m a meat-eater and I think this looks delicious!
I’m sorry about the death of your sister, though. Such a loss to have someone you love die so young.
Dan from Platter Talk says
Beth,
Thanks for the comments, here. I can’t make t his without thinking of my sister Ann. Such great memories!
Anna and Liz Recipes says
Oh Dan, This is perfect !! My man would go crazy for this prime rib roast!
Dan from Platter Talk says
Thanks for the comments and by all means, make this for him – and for you!
Marie Matter says
This looks absolutely amazing! Would be great for any holiday meal!
Dan from Platter Talk says
Marie,
Thank you! This is a great meal for any occasion!
Stacy | Wicked Good Kitchen says
What a beautiful and moving dedication, Dan. So sweet. Meanwhile, I cannot wait to make your Prime Rib! I need to make this for hubby as a special dinner for all the help he has given me with the blog and cookbook. Thanks for sharing, my friend. Have a terrific week!
Dan from Platter Talk says
Stacy,
Thanks for the comments. This is a really good choice to treat the Big Lug for all his help. BTW, I can’t wait for your cookbook! Hope you have a great week!!
Anne ~ Uni Homemaker says
Whoa! Now that prime rib is a looker! Can I come over for dinner Dan? 😉 Great post and YUM!
Dan from Platter Talk says
Anne,
Anytime!! Thanks for the comments, hope you have an awesome week!
Kitchen Riffs says
I haven’t made prime rib in years! I’ve been thinking about it lately, though – something I need to do. I agree with you that simple is better with this dish – the meat has enough flavor, so a fancy coating isn’t at all necessary. And I, also, almost never order this in restaurants – not nearly as good as what I can do. Good stuff – thanks.
Dan from Platter Talk says
Thanks for the comments! This is always a special meal in our family.
Pamela @ Brooklyn Farm Girl says
I wish this was for dinner today! Looks delicious Dan!
Dan from Platter Talk says
Pamela,
Thanks for the comments, I hope your Sunday is a pleasant one!