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.
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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!
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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.
Ingredients
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
Instructions
How to Make Prime Rib:
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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.
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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.
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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.
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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.
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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.
Recipe Notes
*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.
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you grill this on a gas grill? If so, how long do you cook it before you test it? And is there any other directions I need?
Hi Karen, I haven’t tested this on a grill, but I bet that could work. If you experiment, I would love to know how you like that.
Tried this for the first time. A crowd favorite! Had to split an 11 lb. roast and do half a little more done. Excellent!
I’m so glad you enjoyed it, Ron!
I’m sure you receive so many emails you don’t see them all. In case I had to tell you you have changed my life. Your recipes are so step by step even I can follow. I now cook healthier and really ventured out of my comfort zone. I print so many of your recipes I run out of ink, then the best part is I can pull you up on the blog if I don’t feel confident with the process. Your a amazing cook thank you so much for changing my life.
Hi Linda, wow! That is so inspiring, thank you so much for sharing that with us and for your kind words. It helps inspire me to do better and create more new recipes. I appreciate it!
Thank you for this recipe! It’s my “go to” for the holidays. My family says this is the best tasting prime rib!
That’s just awesome! Thank you for sharing your wonderful review!
Making this for supper. Looking forward to a excellent meal as the recipe sounds delicious!
Enjoy and please share with us too if you loved it!
I am not what you would call a “good cook”, but I followed this recipe to the teeth, (back on Thanksgiving, I thought that I had already left a comment) and it turned out fantastic! Thank you so much! I’m about to try your Beef Stroganoff this Thursday. I now feel very confident cooking when I’m following your recipe’s!
That’s just awesome, Kevin! I’m so happy to hear you enjoyed this recipe!
I made this today and it was absolutely amazing! Followed the cooking time for medium. I didn’t use a thermometer cause I don’t have one that can be used in the stove… and I figured I will just pan fry any inner slices that might be too raw. But no need, it came out absolutely perfect!! The flavour of the garlic and herbs was so yummie! Thanks Natasha!
Hello Jenny, good to know that it was a success! Thanks for sharing that with us.
Hi Natasha! I’m trying this recipe tomorrow but I don’t have a thermometer that I can leave inside while baking. Is it okay to poke the roast with a thermometer after I take it out of the oven? I’m worried about the juices coming out. Thanks!
Hi Jenny! Yes, you can check it once you take it out to see if it is done. I hope you love this recipe.
Hi Jenny, yes that would be ok and I would do that to check if I didn’t have an in-oven thermometer.
Might want to double check that time table. It said mine should take roughly an hour to cook. It actually took 2hr 10min.
I was one of those people who was afraid to try cooking prime rib. Who wants to mess up a $140 piece of meat on Christmas day, right? This was GLORIOUS!!! I was so proud, and my family was super impressed. Best thing I have ever cooked. Thank you!!!
I’m so glad you gave it a try, Karen! Thank you for that wonderful feedback; I’m so happy you enjoyed it!
I have never had, let alone made, a standing rib roast. I love to cook and was a bit intimidated, because of the cost of the meat, but the recipe is so simple and straightforward, I had to do it. I also, by chance, had a 7 lb roast. Mine came out medium rare following your exact timing, but I did not have a high quality thermometer. My father and husband, who have had many prime rib dinners, thought this was outstanding! I was exhausted from preparing the entire meal, and didn’t feel like eating, so I just tried a bite of the prime rib and it was fantastic! The flavor of the meat and marinade/rub was absolutely delicious!!! I will definitely make it many more times in the future…
That’s just awesome! Thank you for sharing your wonderful review! I’m so glad you gave this a try!
My prime roast was delicious with this recipe. I used for the first time my ovens probe meat thermometer and programmed it at 140 degrees F for the internal cooking of my roast and it was perfect. I would like to know if I can use the same recipe and method of cooking for a large pork roast with no bone?
Hi Carolina, I haven’t tested this with a large pork roast, but I imagine it may work. If you happen to experiment, I would love to know how you like this recipe.
Thank you so much, I made my first ( but not last) prime rib! It turned out fantastic! My only problem was sharing it! Lol
Thank you again! God Bless
Roy Berlin
I’m so happy you enjoyed that. Thank you for sharing that with us!
1st time I have ever made prime rib! Followed your recipe to AT! Out standing! I will absolutely do this again.
That’s just awesome! Thank you for sharing your wonderful review!
I am making your Prime Rib Roast recipe right now for New Year’s Day Dinner, so far it smells great! Let it stand for 3 hours salted and oiled to bring it to room temp.
Got the garlic chopped and spices and prepared the rub.
Patted dry the roast and rubbed it down with the rub, top, sides and placed in roaster in 500 degree preheated oven for 15 min’s. You could hear it sizzling, the smell is delicious, now while it is cooking, time to set up my table, get my wine glasses ready and finally get my veg’s ready. We grow our own garden so everything is fresh, doing creamed mashed potatoes, carrots, turnip and parsnip mix, asparagus steamed then roasted, roasted sweet potatoes, Hollandaise sauce for the asparagus and Yorkshire pudding! Starved with a mushroom gravy! I can hardly wait! Serving Chateau Timberlay, Merlot-Cabernet, 2016, this should compliment the beef nicely! Thank you for making my day more enjoyable
That all sounds wonderful! Happy New Year!
How do I make the aju
Hi Nancy, our method with French Dip may help.
I am making a prime beef roast without the bones. Can I make this roast the night before and serve it the next day.
Hi Carolina, you can cover it with plastic wrap and let it marinate overnight in the refrigerator. I haven’t reheated the entire rib to advise, but I imagine if you have quite a bit left, I will place it in a pan with some beef broth, cover with foil and bake until the meat is the desired temperature. I hope this helps.
Hi Nathasa, when i put the prime in the oven do I need to cover the cast iron pot? I am planing to make it in a cast iron pot? is that ok?
Hi Maria, I cook it uncovered.
Oh yes I forgot 5star all the way
OMG the mushroom sauce was so good I had to print out 3 recipes and send it to a few friends who were dying to taste it. Love your videos, recipes and watching you so happy making all these delicious meals. Which meat thermometer did you use I couldn’t find the link…
Thank you so much for your awesome feedback, Irene. This is the link to the oven-safe thermometer for roasts that we use.
Love the recipe, family favorite at Christmas. How can you stop it from shrinking so much
Hi Mark, prime rib will naturally shrink as it roasts – about 25%. This is normal.
This is a delicious recipe. I made it for the first time and my family was impressed. Paired it with your creamy mashed potatoes and my version of roasted vegetables and garlic bread. Thank you Natasha for helping me become a better cook. I frequent your website for recipes weekly. And your smile and personality is infectious 🥰
Awww, that’s the best! Thank you so much for sharing that with me, Phuong! I’m so glad you’re enjoying our recipes and videos.
Thank you Natasha! Our prime rib roast turned out perfect!! So delicious!
I’m so glad you enjoyed it!
Made this for Christmas dinner following your recipe and it was truly amazing!! While prime rib is a little spendy, this was totally worth it! Will most likely become Christmas dinner every year!
I’m so happy to hear that! Thank you for sharing your great review, Deborah!
I have been making prime rib for Christmas dinner for about 5 or 6 years now. This was the first time I tried your recipe and along with all of your other recipes that I have tried, it turned out perfect! My husband was in heaven and my boys loved it as well. It was juicy, flavorful, and the perfect color inside (my husband likes it medium well). I also made your horseradish sauce and green casserole and they were so flavorful and everybody loved them too! We will not be going back to the condensed soup for our green bean casserole, that’s for sure! Thank you for sharing all of your wonderful recipes and I appreciate all of the tips and explanations that you provide. I am a big fan of all things Natasha’s Kitchen! Happy holidays to you and your family 🙂
Hi Kerri, I am so happy you loved our prime rib recipe, horseradish sauce, and our green bean casserole. That makes me smile big. Thank you for your thoughtful and encouraging message and happy holidays and Merry Christmas to you and your loved ones!
Made this for Christmas. It was delicious! Easy to follow recipe! Thank you!
I’m so glad you enjoyed it!
Enjoyed prime rib with Christmas dinner using your recipe. It was delicious!! Can you suggest something to use the rib bones for? There is a lot of good meat left on them.
Hi Debbie, I’m so happy you loved the prime rib recipe! I hope you had a wonderful Christmas. I love to use the bones to make the best beef bone broth. You can use our recipe for chicken broth with the beef bones instead.
This is my second Christmas using this recipe, this was sooo sooo good and turned out perfect second year in a row. I’ve turned several people to this recipe! Thank you!
Yay sounds like this is one of your favorite recipes now. Thank you so much for recommending this recipe to others too!
Wow! Wow! Wow! I made this for Christmas dinner and it was divine! So juicy, so flavorful! Thank you for sharing your recipe and method for prime rib. I got a really nice (and $$$) cut and I knew I’d be safe trusting one of your recipes, Natasha. Your video was helpful, too. Thanks!!
Hello Kate, thank you for trusting my recipes. I’m glad that you’re enjoying them!
OMG, I’m 50yo and never cooked anything in my life. I grill on the BBQ a lot but never in the kitchen/in the oven. I followed this recipe and its the best prime rib I’ve ever had!!! I’m working to impress a new love. Now I love you for this!! LOL
Awesome! That makes me so happy, thank you so much for trying out this recipe.
My prime rib was excellent thank you for the recipe Merry Christmas!!
You’re so welcome, Rebecca. Thank you too and Merry Christmas!
Love the ease of this recipe. My 4 lb prime rib is in the oven now and it smells awesome.
I’m sure you are very excited about the taste test. I hope you love it!
Merry Christmas to you & your family! Love watching your videos. I am making your garlic crusted prime rib! Wish me luck! You make everything look so easy!
You got this, Debbie! I hope you love this recipe. Merry Christmas!
I made you roast last year and am doing it right now, your sight has some of the best recipes I’ve found!
Thank you for that wonderful compliment, Tommy! I’m happy you’re enjoying our recipes!
Absolutely amazing!!! And not much effort into it.. any tips to avoid smoking? It was just on the first half an hour I would say..
I’m happy you enjoyed that, Amanda! I haven’t had this smoke, but I’m curious if the oil used was not one with a higher smoking point?
Hi Natasha (known to my family as “My Natasha Lady”) You have become a huge part of our family cooking. The roast just went in the oven for our Christmas dinner! Looks amazing! We also made your homemade corn dogs for Halloween and they were perfect! Thanks for your cooking hints!
Hello Jackie, thank you for your good comments and feedback. So inspiring for me, I appreciate it!
Perfection❤️ Thank you!
First time making a top dollar prime rib roast on Christmas Eve and following this recipe made it so good and flavorful. Amazing!!
Fantastic! I’m happy that you loved this recipe, Veronica. Thank you for sharing!
Can I marinate it overnight?
Hi Lena, you can cover it with plastic wrap and let it marinate overnight in the refrigerator.
What kind of salt do I use:table salt, kosher salt,or sea salt?
Hi Debbie, I used sea salt here.
I am making this Ribeye Roast for our family Christmas Eve dinner tonight with horseradish sauce and roasted oven baked baby red potatoes. All from your tutorial videos. Thank you for sharing your recipe to others.
May you and your family have a blessed Christmas!
You’re welcome, Jeng! I’m happy you’re enjoying our recipes! Merry Christmas!
Hi Natasha,
I’m making this prime rib right now. I didn’t realize that the recipe called for extra light olive oil. I used extra virgin olive oil and it was smoking a little in the beginning. Is that ok? Is it still ok to eat?
Hi Irinia, it should be okay, we just prefer that oil as it has a higher smoking point. Let us know how it goes!
It turned out great! My husband loved it and said it was perfect. Next time I’ll use the right oil though.
That’s so great, Irina! Thank you for sharing that awesome review.
I used this recipe last year and it was amazing! This year I accidentally grabbed boneless instead of bone in. How would I adjust for this?
Absolutely love your site! Use it all the time.:) Merry Christmas!
Hi Melody, it would work with a boneless prime rib as well, but it may cook faster. I definitely would recommend using a meat thermometer to check for doneness.
I was thinking, if you heat up the cast iron pan in the oven while preheating the oven and then placing the prime in it? Since the cast iron is very thick and takes longer to heat through. Would this make searing better?
Also, can I use any oven safe pan other than cast iron?
Hi Lily, it isn’t necessary to preheat the pan. A good metal pan that is oven-safe will also work or a roasting pan.
Your cooking time doesn’t add up. You used a 7lb roast and cooked it additional 1.5 hrs for medium? If I used your calculations then it would take 1.25 hrs after turning it down to 325, no? So 1.5hrs total
Hi, if you multiply the number of minutes by the weight, that is correct. I highly recommend using an oven thermometer to gauge the temperature as prime rib can come in different thicknesses. Also, be sure to take it out before it reaches the desired temperature as it will continue to rise 5-10 degrees after it comes out of the oven.
Can I used baked garlic on this ?
Hi Patricia, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I am making this tomorrow for Christmas eve and have a 12.3 pound prime roast. Would I still remove the roast from the oven at 125 degrees (aiming for medium rare after resting)? Will this cause the ends of the roast to be overdone?
Make sure the temp is being measured on the inside of the meat, the ends will be more done, but delicious nonetheless.
I used this recipe for a 5.5 lb boneless prime rib and it turned out Delicious! It was so easy and the directions were so easy to follow. I doubt we will do restaurant prime rib anymore, it was so good.
That’s so awesome, thanks for the great review.
Hi! Do you cook the roast with the raised grating in the roasting pan, or just put it right on the bottom of a pan to cook?
Hi Kristin, the ribs serve as a rack so I just put it right on the bottom of the pan to cook.
Hi my prime rib roast is 16 lbs, how do I adjust that for recipe? I’m cooking challenged! Lol! Don’t want to ruin it!
Hi Michelle, please see the section titled: “Prime Rib Cooking Time” for that information. I hope this helps.
Your recipe seems so simple! This will be my first attempt at prime rib, so naturally I’m a bit nervous. I have a 12.6 lb roast; should I let it sit out longer than 3 hours to get to room temp? I’m just trying to gauge total time necessary. Thanks, and wish me luck!
HI Judy, with regard to food safety, I probably would not keep it out longer than 4 hours before roasting.
I am making a small (3.5 pound) prime rib. Would I still put in 500 degree oven for 15 minutes first? At what temperature should I continue cooking and for how long? I really DON’T want to ruin it and I prefer rare.
Thank you! Happy Holidays!
Hi Lisa, that’s right, you want to get that initial 15 minutes in. After that, follow these steps listed under this section “Prime Rib Cooking Time:” You can check for doneness with a thermometer as it nears the end to make sure it’s not overdone.
HI
Can I do this in an Electric roasting oven?
Hi Oksana, I haven’t tested this in an electric one but here is what one of our readers wrote: “I made this prime rib 8 lb. for Christmas dinner 2016. I did take it out at 130 degrees and it was excellent. Also i baked my in electric roasting pan because of no room in oven..lol I didnt get the beauitful outside as yours, i guess because of electric oven..This is a keeper!!! Will use again and again!!!” I hope this is helpful!
I’m going to use your prime rib recipe this year
I’ll send px later if it turns out great! Jeri
I hope you love this recipe Jeri! It seriously is so so good!
Hi
I’m going to try your recipe for a prime rib. My question is should I use my convection or convectional oven? I have read the convection can cook it more evenly and quicker. In the video, do you use the conventional or convection? I’m just curious. It’s a 5 lb prime cut
Hi Ginger, I use the regular bake mode but if using other settings, I would definitely recommend using a meat thermometer to double-check the temperature since convection will cook faster.
If the temp rise 5 to 10 degree while it stands. What temp should I take roast out of oven to get Medium Rare. (125-130)
Hi Michael, if you are looking for medium-rare, and if you give it the proper time to rest I would pull it at 120 – but make sure it reaches that safe point after standing. I hope this helps.
I know the usual go to for prime rob is horseradish but my husband likes it with au jus. Do you have any secret au jus recipe for me? ☺
Hello Theresa, unfortunately, I don’t have another recipe to share but maybe others have tried that and can give their recommendations here?
I am trying you’re prime rib roast recipe this year for Christmas. I have 2 separate bone in roasts (5.79 lbs and a 6lb roast) how does cooking time apply when you have 2 roasts?
Hi Rachel, I would highly recommend using an oven-safe thermometer since roasting 2 at once may need a slightly longer roasting time. Make sure your roasting pan is large enough to hold the two roasts without them touching as you want the air to circulate.
I cooked this for the first time this evening. I followed the directions to a T and everyone loved it !
I used my giant cast iron skillet and the sear was perfect.
One tip I’d like to add is, when transferring to a cutting board make sure to set the board inside a rimmed cookie sheet. Even after sitting for thirty minutes, when you slice it there is so much juicy goodness running everywhere!
By far the juiciest roast I’ve ever fixed !
Love it! Thank you for sharing that with us, Tammy. We appreciate your great feedback and tips!
Christmas dinner !!!!!! Wish me luck!
I’m sure it will be awesome. Enjoy!
I know well done is a big no no but some of my extended family will only eat well done. I plan on cooking to medium, then removing some of the prime rib and finishing the remainder to well done. What temp will be well done. Thanks love all your recipes.
Hi Robert, the great thing about prime rib is you can have different variations of doneness depending on how you cut it – the center of the roast would be for those who love it medium rare and the edges for those who prefer medium or well done. Cook in the center to medium or medium-rare based on the chart. Please see the recipe section titled: “Prime Rib Cooking Time:” which will show you the temp you need for well done. I hope this helps.
Hi Natasha!
Can I roast two 7lb prime ribs in one oven? I need the other oven for another meat for Christmas dinner.
Hi Natalya, I bet that would work! I recommend allowing extra time to make sure it’s cooked through since there will be more in the oven.
My husband wants me to add potatoes to the roast. Have you ever cooked potatoes with it and how did they turn out?
Hi Pat, I have not, but I imagine that may work. You may need to check them to ensure they’re not overcooked or add them part way through. If you test this out, I would like to know how you like that.
Hi Natasha,
I’m cooking a prime rib at home and then immediately taking it to a friends house. We won’t be sitting down for dinner right away so what is the best way to reheat it when we are ready to eat?
Hi Michelle! If you have quite a bit left I would place it in a pan with some beef broth, cover with foil and bake until the meat is the desired temperature.
Hello. Is there a gravy to go with this prime rib?
Hi Brittany, you could make a gravy with the pan drippings, similar to what we did with our turkey gravy. If the drippings are really stuck to the pan and it is a heat-safe pan, you can put the empty pan on the stove and loosen them up with some beef broth, and then use that liquid to make gravy.
Do you do anything differently if using rib roast without the bone?
Hi Tammy, it would work with a boneless prime rib as well, but it may cook faster. I definitely would recommend using a meat thermometer to check for doneness.
Going to try Prime Rib for the first time this Xmas. Question on the garlic, have you ever tried the minced garlic from a jar instead of fresh? Thinking this might be what you mean when you mentioned not using a press but wondered if anybody has tried. Really enjoy the YT channel too.
Hello Charlie, I haven’t tried that yet but I imagine that would work well too. Please share with us how it goes if you give this recipe a try!
Garlic in the jar is just as good as fresh. I haven’t found any difference in taste
Yeah, I use it all the time. I was just concerned it might burn as Natasha mentioned in the instructions regarding ‘not using garlic from a garlic press’. I am trying it this year and will let you know.
I really want to prepare a prime rib for Christmas dinner. I attempted one previously and ruined the inside of my oven when I seared the prime rib. Fat splattered everywhere and baked to the sides of our brand new blue oven. Any suggestions on how to prevent this? Lol!
Hi Tiffany, since this goes into the oven at high heat, there is no need to pre-sear it since the oven will do that for you. I suggest if you do get fat splatter in the oven that it is cleaned up the same day, otherwise it will be more difficult to clean if you wait and let it set in (especially if you use the oven again without cleaning it).
Hi Natasha!
I was just wondering at what temperature did you take your roast out before letting it rest. What was the final temperature afterwards?
Hi Kenna, I take it out about 10 degrees before it reaches the desired temperature since it will continue to rise as it rests.
At what temperature did you pull your roast out, and what was the final temperature after resting?
Hi Shelly, please see the section titled: “Prime Rib Cooking Time” for that information. I hope this helps.
I really enjoy Natasha from Natashas kitchen. She makes me feel like I can duplicate anything she cooks. Her recipes are wonderful and make weeknight cooking easy; never to elaborate or challenging.. just cooking for “ regular people” like me. I also love your energy! Thank you so much.
That is so sweet of you, Joanie. Thank you so much for your kind words and great feedback!
I have loved every single one of your recipes I have tried so far, Natasha, thank you! I am encouraged to try making the typically intimidating prime rib, but I have a question, regarding this recipe: since I don’t really like rosemary and thyme (I do love almost all other spices), are there any other spices you would recommend to use instead, so I would still achive a full, well rounded flavor?
Hello Iveta, I’m glad to hear that you’ve been enjoying my recipes. Thanks for sharing that with us. Maybe you can try tarrragon or savory if you like it?
OMG!!! this was delicious!! Added this to our Thanksgiving menu this year. The flavor was superb!! Thank you so much for making your recipes easy to follow!! the pictures & videos REALLY help Using fresh herbs makes a world of a difference in the flavor
You’re welcome! I’m so happy you enjoyed it, Hilda!
I made this recipe for our Thanksgiving dinner and oh my goodness, it was fabulous! My husband was literally drooling over this. Simple and perfect! Thank you Natasha! I love all your recipes. 🙂
You are so welcome, Karley. Glad you all enjoyed this recipe!
Did you make the au jus?
If so how?
Google has ADS throughout the directions!! Can’t read step by step. Would love to make this but……. thx google!
Thank you for sharing your concerns and feedback, Barb. Normally these ads can be closed after a few seconds. Also, the only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback and I hope you love every recipe you try.
I’ve learned to take pictures of the recipe, then I keep it in a file under Natashas Kitchen. This way I can pull up the recipe and read it without all the “flipping around from commercials” that happens with ads. Saves me from frustration and motion sickness, lol, yet allows me to make and keep each recipe that I love. Hope this helps. Kimberlee
I saved all your recipes for our holiday menu! Please post how to cook/make the best gravies for prime rib and turkey! Thank you!
Hi Maria, thank you so much for that suggestion! You can find our gravy archives HERE.
Thank you for this recipe. I’ve always wanted to try cooking Prime Rib but was a little nervous. Your recipe and directions were very easy to follow and my Prime Rib turned out amazing!
You are most welcome! I’m so glad that you loved this recipe.
I bought a prime rib and it’s boneless any suggestions for how much time I should cook it.
Hi Rose, the cooking time should still be pretty close but since every roast is slightly different in weight and thickness, I would definitely verify with a thermometer to be sure it reaches your desired doneness.
Hi Natasha:
I never made prime rib before. I found your recipe and gave it a try. It came out great! My family love it too. Thanks for showing how easy it can be.
That’s just awesome John! I’m so happy you liked this recipe!
We made this for Easter, OMG, it was amazing. My whole family loved it, I wish I could upload a picture. So easy and beautiful. we will definitely be doing this again.
I’m so glad you enjoyed that Alexis! Sounds like you found a favorite! We love to see your creations! If you have a photo upload it to social media (Instagram, Facebook etc) and tag #natashaskitchen
Should you cover the roast after you turn the oven down?
Hi Diana, I cook it uncovered.
Would I take it out of the oven when it’s 5-10 degrees below the desired temperature (doneness) since it will continue to cook 5-10 degrees more once it’s out, resting?
Hi Christine, yes that is correct. I would pull it out of the oven when it is 5 degrees below the desired doneness to be safe.
Yum, just made this for Passover dinner and it was AMAZING. My husband ooohed and aaahed over it. I skipped the step of separating the ribs and tying them on since I do not have kitchen string. I added onions, carrots, and celery, and some herbs to the bottom of the roasting pan for help making the jus. Definitely going to be making this again!
Thanks for sharing your experience making this recipe, Amy. I am so glad that you loved it! Thanks for the great review.
Hi Natasha,
Hope all is well.
Instead of Oil, is butter works?
Luv,
Magi
Hi Magi, I haven’t personally tried that to advise but others commented that they used butter and it worked well too. If you do an experiment, please share with us how it goes.
Hi Natasha, we had this and it was delicious. We used jar beef gravy with it the next day and cut it into bite-sized pieces and the flavor of the seasoned meat really made the gravy even more delicious. We had it over rice and it was delicious.
I’m so glad you liked that Tracy! Thank you for that wonderful feedback.
Thank you Natasha! This prime rib was absolutely perfect for my family on Christmas day. Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Natasha would this be a good rub for sirloin roast and if so do I follow the same temperature or sear it before poping it in the oven.
Hi Lynn, I honestly have not experimented with this method using a sirloin roast. Sirloin roast doesn’t have that amazing layer of fat over the top so 500˚F might be a little too hot. You might start at 450 rather than 500 and turn down the heat per the recipe after the initial high heat searing then cook to your desired doneness, checking with an oven-safe meat thermometer. If you experiment, please let me know how it goes since someone else may have the same question.
Natasha, we usually cook a big ham for Christmas but this year there was just four of us. So, we decided to try your Prime Rib recipe. It turned out great and was better than most restaurant Prime Ribs. Thank you for providing such great recipes, and making our Christmas dinner a success
That’s just awesome, Gary!! I’m so glad you enjoyed this recipe!
I can’t eat Turkey/Chicken unless it’s organic. Allergies. A friend of my husband said they were having Prime Rib for Christmas Dinner this year. He was too happy about that! Neither was my husband. But since I don’t eat turkey & Prime Rib was on sale I divided that is what we were going to have… I saw your video on FB & thought I’d give it a try. OMG I love garlic/lavender, I didn’t have Thyme so I substitute ground mustard. The olive oil is grown here in Texas and it good. I cooked mine a little too long (3lbs), but even though it was well done, it was soooo juicy. My husband said I can fix this anytime.
I’m fixing one next week for New Year Dinner. Thanks
That’s just awesome, Liz! Thank you so much for sharing that with me.
Hi, Natasha! I’m a new fan of your recipes and videos. Can’t wait to try the prime rib recipe. Any suggestions on the temperature and time if I use a boneless prime rib?
Thank you in advance.
Hi Deb, we would keep the same per pound instructions for roasting and I would definitely recommend an oven-safe meat thermometer (placed in the deepest part of the meat) especially when using such an expensive cut of meat to make sure it’s just right for your special occasion.
Was thinking that it would be good to add a bit of that rub between the meat and bones before tying it up.
Thank you so much for that suggestion, Paul!
I love the way you have the sliding scale to adjust the measurements for the number of servings!
I’m so glad you found that helpful! Thank you for the feedback.
Natasha !! Merry Christmas
We are going to make our Prime Rib roast on Christmas day !!
I printed your recipe and have watched the video, going to pick up a oven meat thermometer and I know this will be a fantastic dinner THANK YOU
That’s so awesome, John! This will make Christmas so special! I hope your entire family loves this recipe!
Hi Natasha, I bought my roast today, is it ok till I cook it Xmas day?
Hi Wendy, I hope I’m understanding the question okay. I would check your Roast expiration date to make sure it is still good for that date.
Natasha I love all your videos. I love when you get involved when you taste test the food. You girl are a riot. I would love to get you to come to my house and make me some that prime rib. I cant cook beef roast for beans lol
Thank you for that wonderful compliment, Linda!! I’m so glad to hear it.
Can I not to use rosemary or substitute it with something else ? My family doesn’t like rosemary
Hi Olya, are you welcome to omit those. Here is what one of our readers wrote “I have to eliminate the rosemary and thyme cuz I can’t tolerate the flavors. But the roast was AWESOME!!! Just love your cooking. Keep em coming lol” I hope that helps.
This has been my “go to” recipe for prime rib for a few years now. It’s very easy to make and so flavorful. Today I am making prime rib and for my first time I am attempting yorkshire pudding to accompany.
I’m so glad to hear this prime rib has become a favorite for you! Thank you so much for sharing that with me. P.S. Have you tried it with horseradish cream sauce? yum! PPS. I’d love to hear more about your Yorkshire pudding! yum!
I do make a horseradish cream sauce though the recipe I use varies from yours. I don’t use mayo – I do add a tablespoon of worcestershire and a few drop of lemon juice. The yorkshire pudding was fantastic. Being my first time to make it I did use a mix but my guests liked it.
Thank you for sharing that with us, Michael!
I’m getting a three rib roast and using All of the fresh herbs and technique that you recommend from getting the chine bones cut and retied to the horseradish sauce. I also want Au jus and sauteed mushrooms. Any suggestions for recipes? I have loved all of the stuff that I’ve tried!
I used this recipe for my first prime rib (15 lbs) and it was PERFECT! Simple easy recipe! Thank you!
That’s just awesome!! Thank you for sharing your wonderful review, Elizabeth!
Did you only bake it for 15 min at 500 with a 15lb roast?
Hi- I noticed in the video that you plugged something into the inside of the oven. Is that a second meat thermometer?
It sure is! That is a built-in meat thermometer that plugs into the oven. It came with the oven. It’s quite handy to not have to keep checking on the temperature but there are others you can purchase that work similarly.
I am making this for Christmas dinner. I plan to cook to med. rare, but have family that prefer medium and a few need well done. Suggestions? Thank you.
Hi Kimberly, the great thing about prime rib is you can have different variations of doneness depending on how you cut it – the center of the roast would be for those who love it medium rare and the edges for those who prefer medium or well done. Cook in the center to medium or medium-rare based on the chart.
I have to eliminate the rosemary and thyme cuz I can’t tolerate the flavors. But the roast was AWESOME!!! Just love your cooking. Keep em coming lol
I’m so happy you enjoyed that. Thank you for sharing that with us!
I use this recipe Every Single Time and always tell my friends to follow this one as I have never made a bad prime rib!!! Love it.
That’s so great! It sounds like you have a new favorite!
My first time making prime ribs. The cooking times were right on. We like our prime rib rare. It turned out just as well as prime rib I have ordered in restaurants. Eager to try out more of Natashas recipes!!
That’s so great! I’m so happy you enjoyed that Nancy!
Hi Natasha
I love your videos and have successfully made several of your recipes. I want to make the prime rib but we are only two people. Would this method work for a smaller 2 lb roast or should I sear it on the stove then roast as directed on the lower temperature? I have a gas oven oven with convection feature. Thanks!
Hi Ann Marie, I’m so happy you are enjoying our recipes! That should work! I would suggest following the cooking time stated per pound of meat and using a meat thermometer to verify the correct temperature. With a roast that small, it would be safest to use a meat thermometer to avoid drying it out.
Hi Natasha,
What was the extra probe you used in the meat and then plugged into the side of your oven, I have never seen one before?
I also tried to read what brand meat thermometer you were using in the video?
Cheers,
John
Hi John, that is a built-in meat thermometer that plugs into the oven. It came with the oven. It’s quite handy to not have to keep checking on the temperature but there are others you can purchase that work similarly.
Thanks Natasha, I shall have to have a bit of a search for them.
Cheers,
John
Did you find one? If so can you share where you purchased?
Thank you
Kathi
Hi Natasha – I have a Thermador too. Did you use convention bake, bake, or convection roast setting?
Hi Ruby I use the regular bake mode. If using the other settings, I would definitely recommend using a meat thermometer to double check the temperature since convection will cook faster.
Thank you so much. I could only find a 1.5 lb bone in single rib at the butcher today . Making this for company tomorrow (4 people). Is it ok to not cut the bone off and just follow instructions?
Hi Ruby, I think it would work with a boneless prime rib as well, but it may cook faster. I definitely would recommend using a meat thermometer to check for doneness. I haven’t tried that so I don’t have any specific adjustments for you.