Prime Rib Recipe (VIDEO)
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast. Watch the video tutorial and learn how to trim, tie, wrestle (kidding), and cook a standing rib roast.
This post may contain affiliate links. Read my disclosure policy.
Repeat after me, “prime rib is not scary.” It’s actually very simple to prepare. Prime Rib Roast can be intimidating because it is an expensive cut of beef and is usually made for important life events or holidays, but really, this is not hard to make.
The secrets to a great prime rib are (1) a meat thermometer and (2) a trusted method. TA-DA!! 🙂 Prime rib pairs really well with creamy mashed potatoes and baked asparagus for the ultimate holiday feast. And don’t forget the Creamy Horseradish Sauce!
What Cut is Prime Rib Meat?
There are 2 grades of prime rib at the grocery store; prime grade and choice grade. Prime grade has more fat and marbling and can be considerably more expensive per pound. Ask your butcher whether your roast is prime or choice because it isn’t always clear on the packaging and most cuts sold are actually “choice”. This recipe works for either prime or choice, so go with the best you can buy.
Look for Bone-in prime rib, also known as a “Standing Rib Roast.” We used a 7 lb bone-in Beef Prime Rib, but you can use larger or smaller roasts and modify the baking time per the “Prime Rib Cooking Time” chart below.
We included our Amazon affiliate links below for tools to make prime prime.
How to Carve and Tie Prime Rib Roast:
Pre-cutting the bones away is completely optional but will make carving easier when ready to serve. It’s best to do it ahead than struggle with it in front of company. Removing and re-attaching the ribs with string doesn’t change the juiciness of the roast at all.
Cut away the bones and tightly tie them right back onto your roast with kitchen string, looping the string around in 1″ intervals. A butcher can cut away the ribs and tie the roast for you (usually free of charge).
Garlic and Herb Prime Rib Rub:
Stir together: 6 finely chopped garlic cloves, 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp chopped fresh rosemary leaves, 1/2 tsp chopped fresh thyme leaves and 3 Tbsp olive oil. Note: Do not use a garlic press as pressed garlic burns under high heat.
How to Cook Prime Rib:
1. Sprinkle meat all over with about 2 tsp salt, cover loosely with plastic wrap and let it rest on the counter for 3 hours to come to room temperature. The roast will bake more uniformly if it is near room temperature. When nearly at room temperature, Preheat Oven to 500˚F with rack in the lower third of the oven.
3. Pat the roast dry with paper towels then rub all over the top and sides with prime rib rub. Place into a roasting pan, rib-side-down. Put an oven-safe meat thermometer into the thickest portion of the meat and cook according to the Cooking Time Chart Below.
4. Once out of the oven transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. If you don’t rest the roast, it will juice out and become chewy. Remove the kitchen string and use a carving knife to slice against the grain to desired thickness
Prime Rib Cooking Time:
Bake in a fully pre-heated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
- 10-12 min per pound for rare
- 13-14 min per pound for medium rare
- 14-15 min per pound for medium
- 16-17 min per pound for medium well
Roast until the thermometer registers:
- 115-120˚F for rare,
- 125-130˚F for medium rare
- 135-140 for medium doneness
- 145-150 for medium well
My 7 lb roast baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.
Notes on Cooking Prime Rib Roast:
A colder or thicker roast will take more time to cook and oven strengths can vary so a meat thermometer is ultra important.
The internal temp of the roast will continue to rise 5-10 degrees even after it’s out of the oven so don’t over-bake it. You can put it back in the oven if you want it more done.
The garlic crust and initial roasting over high heat seals in the juices and makes every bite so tender and flavorful.
Watch Natasha Make Prime Rib:
I hope you are super pumped to make your own prime rib roast after watching this!
If you enjoy our videos, please subscribe to our Youtube Channel and be sure to click the bell icon so you’ll be the first to know when we post a new video.
Prime Rib Recipe
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast. How to trim, tie and cook a standing rib roast.
For the Roast:
- 7 lb beef prime rib (bone-in), boned and tied
- 3 1/2 tsp sea salt, divided
- 1/2 Tbsp black pepper, freshly ground
- 1 tsp fresh rosemary leaves, minced, from 1 sprig or 1/2 tsp dried rosemary
- 1/2 tsp fresh thyme leaves, mnced, from 1-2 sprigs, or 1/4 tsp dried thyme
- 6 garlic cloves, finely chopped
- 3 Tbsp olive oil
How to Make Prime Rib:
Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 15 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well.* This 7 lb roast baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.
Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I learned to make prime rib from my blogging friend, Elise of Simply Recipes and I am using her method for prepping and roasting.
We always have prime rib at Christmas dinner (and sometimes we go all out and make turkey also!) If this recipe graces your holiday table, I hope you tag your photos with #natashaskitchen so I can see your beautiful creations.
What is the star of your holiday table? I’d love to hear about your traditions in a comment below.