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.
-
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.
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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
I used to be so intimidated cooking prime rib. But following your recipe was so easy I gave it a try. It was perfect! Thank you.
Wow! Thank you for that thoughtful review, Cynthia! I’m so happy you gave this recipe a try!
Natasha! I have made soooo many of your recipes and I have not had any problems with any of them. I usually encounter something difficult or the recipe doesn’t come out right but yours have ALL been new favorites with my family. I should have known when I saw that you are also an RN (like myself) and that our names are similar! lol I look forward to making more of your recipes.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
It was PERFECT. I so supper intimidated by this cut of meat. Loved the video and detailed instructions. Great fist dinner of the 2019. 👍
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
It came out PERFECT!!
That’s just awesome!!
Natasha, I used your Prime Rib Recipe to make our New Year Day dinner and it was the best I’ve ever made. Thanks for so many great recipes. I can’t figure out how to send you a photo though.
I’m so glad you enjoyed it! Thank you for sharing your great review, Richard! You are welcome to share that on any social media channel and tagging #natashaskitchen
I just realized that my roast is boneless. How should I adjust for boneless? Does it cook faster or does it take longer?
Hi Leslie, 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.
Yum! This was dinner tonight and it was delicious! Leftovers for NYE tomorrow night will be prime rib sandwiches, can’t wait.
That sounds lovely! Thank you for the great review, Jeni!
We are going to try this tomorrow for our 34th wedding anniversary. Can’t wait to try it.
Happy Anniversary! I hope you love that!
Hi Natasha. I made my first prime rib ever following your recipe and it came out great. One question though, how do you reheat the leftover?
Hi there! 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.
Made my first prime rib and needed to find a recipe. (First prime rib and for Christmas also…no pressure!!!) Used your recipe and it came out perfectly!!!! Out of thousands of recipes online, I picked yours and I’m so happy I did. Thank you so much and Happy Holidays to you and your family.
You’re so welcome! I’m so happy you all enjoyed that!
Hi Natasha, I am curious about the meat thermometer you use, what is that you plug in inside the oven?
Hi Cristina, 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.
Thank you!
You’re welcome!!
I made this roast for Christmas dinner at my daughter’s mother in law. Was so easy to make and was perfect roast, juicy and yummy, everyone love it. Thanks Natasha for sharing your awesome recipes, and all of them are easy to make, and even a person that doesn’t have experience in cooking can do it with your recipes. Merry Christmas and Happy New Year! God bless you and your family!
Thank you for that great feedback, Cristina! Merry Christmas & Happy New Years!
Made this for Christmas dinner and it was AMAZING!! Our roast was 10lbs, so I doubled the rub recipe to ensure it covered properly. Roasted to 130°, temp went to 140° as it rest on the counter. Thank you for such an awesome recipe! ❤
This recipe is so perfect for Christmas dinner! I’m so happy you enjoyed that! Thank you for the great review!
We made this for Christmas Dinner. It came out perfect and was a big hit.
That’s so great, Kristin!! Thank you for that awesome review!
This is a keeper. I made our 13 lb Boneless Prime Rib using this recipe for our Christmas Eve family Dinner. It came out juicy and so delicious. I set the internal oven thermometer to 130F and baked with the convection setting. The only adjustments I made was I seasoned the Prime Rib with more salt than indicated and I tripled the garlic. All other ingredients I doubled. Next time I make this I’m definitely making more of the rub. Thank you for sharing this recipe.
You’re so welcome!! Thank you for that wonderful review!! I’m so happy you all loved that!
Prime rib turned out amazing. The house smelled wonderful and everything was so simple to do to ensure a successful prime rib.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Delicious!!!!
I’m so happy you enjoyed it
Yesterday my son and I prepared our very first prime rib. We followed Natasha’s directions precisely and the meat was total perfection! We’ll
use this recipe every time in the future!
That’s so great! It sounds like you have a new favorite!
Thank you for your recipe. One thing I do, is that I roast using a cast iron skillet. I heat my skillet to 500 degrees then remove it from the oven and set atop my burner with heat on high. I then drop my oven temperature to 350. I use my high temperature skillet to sear both ends of the roast. This locks in the juices on each end, keeping the prime rib tender and moist. After searing I place it in my cast iron skillet and return it to the oven to roast until done.
After I remove it from the oven, I let it sit for about 15 minutes. I then cut it to serve, and will use the cast iron to further cook individual slices to order per each guests wants, on top of the stove. This lets those that want a more done cut to have one.
Merry Christmas.
Thank you for making me look like a rock star! I had a 7lb roast and it came out perfectly med. rare. Using my convection oven, after the first 15 min at 500; it only took 70 min. at 325. 30 min rest, Perfection! Merry Christmas!
Made this today for a 4.69lb prime rib roast (bone-in). Followed the cooking time exactly. I have an oven thermometer and a meat thermometer. We also use a gas oven. I had to keep roasting it for an extra 40ish minutes for the center to get to 140 for medium. I let the roast sit out for 3 hours on the counter, salted, followed directions to the T. I’m not sure why I had to bake it for so much longer. Maybe because it’s a gas oven? Either way, IT WAS SO GOOD. A meat thermometer is definitely a must.Thanks for sharing! Happy Holidays!
That could be why. I do recommend making sure your oven is calibrated and the temperate is accurate by checking with an oven thermometer. I’m so happy you loved this recipe!!
I’m not sure “Still” Where to put the thermometer…..Should I put it through the top of the Roast Fat Side or in the side of the Roast? I am fixing it later today! Thank you!!
Hi Karen, it depends on how much space you have above or to the side of your roast (size of your oven). You could put it in the top or into the side of the roast, so long as the tip is in the deepest portion of the meat.
One reader mentions tenting. So is the roast tented while cooking or only while resting once out of the oven?
Hi Sue, I tent loosely in step 4 while its resting, otherwise I don’t tent in the oven.
HI Natasha, any recommendations for a gas stove? (Since the heat comes from the bottom only)
Hi Pax, I don’t have a gas oven to test this in but I would recommend baking per the instructions and be sure to use a thermometer to ensure it bakes to your desired temperature. If anyone else has any insights into baking prime rib in a gas oven, please share!
We are planning to try this for Christmas dinner. One question; are there enough drippings to make gravy for those lovely mashed potatoes?
Hi Jane, I think there is enough to make a gravy for mashed potatoes! You might need to add some beef broth to bulk it up but the flavor will definitely be there! I hope you love the prime rib!
We made it and we loved it! More than enough drippings for some amazing gravy! Thanks so much!
You’re so welcome!
Hey Natasha
Just wanted to say thanks, my rib roast came out restaraunt quality and tasted delicious! 5 star
Cheers
That is fantastic!! Thank you for the amazing review. I’m so glad you loved the prime rib recipe.
Hi Natasha,
you’ve won me over your prime rib looks amazing. I purchased a almost 19 pound roast from costco. Feeding 17 family members so wish me luck.
My question for you is do you set your high end oven to roast or bake when cooking a prime rib? Maybe it doesn’t matter but in your video you said bake several times. Not every oven has a roast feature but mine does, it is a wolf oven. Would truly appreciate an answer if you have time before Christmas day.
Hi Mary, I always use the regular baking mode for consistency and since not everyone has a roasting option. I baked this one on regular bake mode where the heat comes from the top and bottom. In roast mode – heat comes from the top so the garlic might be more at risk of scorching. I would still always recommend using a thermometer to keep an eye on the internal temperature of the prime rib. I hope you love it and wish you great success!! 🙂
Hi Natasha,
Would you adjusting cooking temperature and times with a boneless prime rib roast?
Thank you!
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.
Hi Natasha, I’m new to your site but it caught my eye searching for prime rib roast recipe. Just bought a 21 lb. bone-in roast (lots of family) but had the butcher remove the bones for me. I plan on cutting the roast in half and cook side by side in two roasting pans. My question is, now that the roast is “boneless”, do you know how much weight from the bones I lost from the original weight of 21 lbs.? I’m not sure if this now boneless roast is still within the 20 lb or so range. Thanks for your help!
Hi Lina, I wish I could tell you, I recommend weighing it on a kitchen scale to see what that would be I can’t say since each cut is so different! However, I’m so happy you discovered our blog!! thank you for sharing your review with us!
when are you going to have a giveaway?
Hi Sal, I don’t have any planned currently but I will put it on my list. The year sort of got away from me with moving 🙂
Hi Natasha ~ YES !! great recipe. One little difference I use. I mix Herbs de Provence with soft butter, dry the roast thoroughly with paper towel and coat the roast. This gives a really nice sear. I roast a little slower at 320F after I am satisfied with the sear to an internal temp of 127F.. that is a magic temp for the perfect roast. Everything else you say is right on the numbers. If you have rosemary of thyme springs you can throw them in on top when you reduce the heat for a little added flavor. Merry Christmas to you and the family
Hi Barry! Thank you so much for sharing your method and recipe for prime rib! I’m excited to try your method the next time I make it. Did you season the prime rib roast in advance or just while it is coming to room temperature?
Hi Natasha ~ I leave the roast out overnight to bring it to room temperature. I rinse the roast with water and dry it with paper towels so the butter and herb mix will stick. Very important. I put a lot of salt and pepper on the roast and then coat liberally with the butter herb mix. I use a Thermoworks ChefAlarm thermometer inserted so the probe is right in the middle and set to alarm at 127F. I sear at 475F instead of 500 – seems to burn and smoke to quickly — sets off my smoke alarm LOL. Searing takes about 25-35 minutes. I keep an eye on it till it is just the color i like it. Then turn temp down to 320F to finish till the alarm goes off. Tenting is very important. I cook bones on and cut them off before carving and keep them for a snack later.. they are delicious. Merry Christmas !!
Hi Barry! thank you so much for sharing your method for making prime rib! I love the idea of keeping the bones – they are also great for beef bone broth!
Keeping a roast at room temp overnight is dangerous. You should not leave meat unrefrigerated more than 2 hrs without risking food poisoning.
Thank you so much for sharing that with me
Natasha and Barry,
I also am going to lower my sear temp due to smoking and burn too quickly for my oven – Are you Searing from the 3rd rack from top in your oven? To take 25 minutes…and 320 for a slower roast? Is 127 pull temp getting you a rest time of 30 minutes and a medium or medium rare roast? It’s the first time I’m cooking a bone in roast so I want to put it in the oven at 12:30 and serve it by 2:30. It’s a 10 roast and bones weigh 3lbs total weight of 13 pounds. My bone out roast usually only takes 1 and 45 minutes total for medium after pulling at 123. And resting for 15 minutes. I use to cook these at 5oo and lower to 350 and I think I want a medium rare roast . My old method is too done. So I’m not sure if I should wait to 127 to pull roast.
I’m confused. Can anyone help me . My oven is a kitchenaid new , porcelain inside. So fan cycles off and on. I don’t want my Easter Guests to have to wait long, they arrive at 2pm Thank yo
Natasha, love your recipes. Do you have a recipe for a nice, creamy horseradish sauce to have with this prime rib recipe?
Hi Janice, I don’t have on posted yet – I ran out of time this year to post it with the prime rib. Wish I could be more help with that.
you made my Christmas merry Natasha, now I am looking forward for the family Christmas dinner I am hosting this year this steak is worth trying its fantastic love this recipe. You deserve the applaud Natasha
and Merry Christmas girl 🙂
I’m so happy to hear that, Ruth! Thank you for that wonderful review! Merry Christmas!!
Delicious! PERFECT for holiday dinners!
Yes! I agree! Thank you for sharing that with us!
Prime Rib is one of our holiday favorites! Definitely more scary than it is! This garlic and herb rub looks divine!
It is so perfect for the Holidays! Thank you for that great review, Katie!
Do you take it out of the 500* oven while the temp drops to 325?
Hi David. No we kept it in the oven 🙂
Does the prime rib have a strong garlic taste/flavor? I have two family members who aren’t crazy about a heavy garlic taste
It wasn’t overwhelming for us, we do enjoy garlic, however.
The step-by-step photos makes preparing this recipe a breeze!
I’m so happy you enjoyed that! Thank you for that great feedback!
It’s funny, my husband just asked me today if I could make a standing rib roast for New Years Eve 😂 I can’t wait to try this recipe. I’m sure it’s just as good as your other recipes 😊
P.S. You look great in your videos!
You’re so nice! Thank you, Irina! I love that this came at the right time for you!! Thank you for that wonderful review!
I have never made prime rib before and have always wanted to. Great recipe!
Hi Jennifer, I think prime rib is kind of like turkey for many people; someone else is always in charge of making it for the holidays ;). Thank you! I’m glad you like it 🙂
My neighborhood Safeway had a great deal on the roast and you should have seen the looks I got at the register as I rolled up with an 18lb SEASONED giant roast. The garlic aroma alone had them drooling. If you ask your butcher (ahead of time) they will season and cradle the rib roast for you. I liked that you can tuck whole cloves or even halved heads of garlic between the ribs and the roast before tying. Ribs serve as a rack, that space between the bone filled with garlic helps infuse great flavor into the meat and cooks it more evenly. I’m sure that’s how Costco preps their huge prime rib roasts too, all seasoned and garlic-ed out 4 ya. For people who are not into the super pink center, hubby briefly sears thick slices on a screaaming hot cast iron pan right before serving. LIKE!
I love all of your tips! I’ve done that before; searing slices of prime rib roast for my Mom who loves zero red/pin in the center. An 18lb roast is huge!! I’m sure it was spendy but worth it 🙂
I just bought a 22.5 lb rib roast, and I’m super nervous about how to cook it. I’ve never done a roast, let alone anything this big. Can you give me multiple tips to cooking it perfect? It’s for 28 people for Christmas dinner! Yikes!
Hi Christine! I recommend reading through the entire recipe before starting. We have tips on how long to cook that based on the desired doneness. I hope you love it! Happy Holidays!
Ok, we are following this recipe for our huge beast of meat. 500 degrees for an hour and a half is nerve wrecking but I’m crossing my fingers! Thanks!
I hope you love it!! “Bake in a fully pre-heated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking” – not 500 for the full 1.5 hours 🙂 I hope this helps.
Christine!! Oh my, I hope you read this comment!! I don’t think you are supposed to roast it at 500 degrees for an hour and a half.😨 I’m pretty sure you do that for only 15 minutes and then lower to 325 degrees for the remainder of the cooking process, at which point you cook according to pounds and desired doneness.
So, if you want your prime rib to be cooked medium, you would roast at 500 for 15 minutes and then you would lower the temperature to 325 and cook for around 5.5 hours. I could be wrong. Hopefully Natasha can clarify!
That is correct Tiffany!
I’m not sure where I read an hour and a half. Ha! Must have been another recipe. We are trying your method for this gorgeous hunk of meat. Although, I think we are going to do 450 for about 20-25 minutes then lowering to 325. We do have a good meat thermometer so we should be good! Thanks for the help. I’ll update later!
Hi Natasha. Could this be done in an air Fryer? Would you know What temp and time should be used for medium to rare?
Hi Dale, I have not tried that in an air fryer so I can’t advise regarding that. If you experiment, let me know how you liked the recipe
Going to try it. Will let you know.
I look forward to it!
Ok I guess I’m the only one wondering here..maybe it’s a new appliance thing that everyone else has… but, what is that thing you inserted into the meat and plugged into the oven..?
Oh yes! I should have explained. That was a meat thermometer that comes with my oven which is so handy because my oven alerts me when it reaches the desired temperature. I love using it to double check but the leave-in $10 thermometer gave me exactly the same reading 🙂
Thanks for breaking down this intimidating recipe and making it easy to follow. So delicious!
I’m so glad you liked the tutorial! That was my goal to demystify the prime rib roast! 🙂
Is the rib roast photo your medium well done?
Ours is more Medium on that photo.
for the lady who is thinklng of a slow cooker for prime rib…..it will destroy a gorgeous piece of meat….roasting is rhe only wayto go!
Thank you for sharing that!
Looks amazing. Making it this weekend. I bought a 12 lb roast for a large crowd. Do you recommend cutting it in half? Or baking it as is? If so, should I double the time when its placed in the oven at 500 degrees? Thanks!
Hi DS, I think you could cook it whole but I probably wouldn’t double the time since the exterior would be pretty dark. 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 large, it would be safest to use a meat thermometer.
Thank you for the step by step instructions. Even though I’ve done Christmas dinner for the family for thirty years this was very helpful for someone who has never cooked prime rib before. Thank you again from a ‘seasoned’ cook of 59 years! The results were delightful!
You’re welcome Janet! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your excellent review!
Just absolutely amazing! Meat was super flavorful and so easy to make!!!
I’m glad you love it Maria! Thanks for sharing!
Have you ever made Yorkshire pudding from the drippings?
It sounds like it will still work but may have a yummy garlic taste?
Ken, I have not experimented with Yorkshire pudding but now you got me interested 😬
What was the internal temp when you took it out of the oven? And what is the internal temp supposed to get up to after 30 mins of tenting? It looks so great in the pictures so I’m curious. & thank you for being very specific in this blog!! I’m planning to make one for the first time and this blog has given me more confidence than any other blog or video I’ve seen so thank you!!
We usually cook it to medium well done so it was probably 140 to 145 when it came out of the oven. The temperature chart is for the reading when it just comes out of the oven so you can cook it to your desired doneness. I’m so glad this post gives you confidence. I hope you love the recipe!
Hi Natasha!
I would like to give it a try. It looks delicious!!!! Can you let us know which meat thermometer did you use?
Thank you!
Matilde
Hi Matilde, I just used an inexpensive meat thermometer that you leave in the meat while it roasts in the oven. It was the store brand one at Fred Meyer – nothing fancy :).
Can I do this in the slow cooker?
Hi Lana, I have not tried this in a slow cooker – you might look up some slow cooker recipes online and see if it can be adapted. I have always roasted prime rib. Sorry I can’t be more helpful.
Great recipe as a starter. Instructions are easy and the process works. Can be adjusted with herbs or spices if so desired but following the recipe will give you a good end product
Thanks for sharing your great review Bob! I appreciate it! 🙂
My goodness, Natasha! Another winner!!
Can’t go wrong with your recipes.
Thank you again!
You’re welcome Helyn! I’m happy to hear how much you enjoy the recipes!
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!!!
Linda, thank you for the great review, I’m glad you liked the recipe 😬.
Almost all the comments are questions I’m sorry but the Directions Are Very Clear!! It Sounds delicious and I’m making it tomorrow!! Thanks so much for the recipes..
You are very welcome Linda, enjoy! 😬
Hi Natasha,
Would this recipe work for boneless prime rib as well?
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.
Not sure if this has been meantioned. I wasn’t able to find a rib roast over 5pds. Do I still cook at 500° for 15 min? Or is that too much time for such a small roast?
Hi Cory, I would probably still put it in at 500 for the same amount of time or at the very least 13 minutes if you are concerned about it. The reason for the high heat start is to sear the roast and seal in the juiciness of the meat. Once you reduce the heat, roasting time will depend on the size of your roast and desired doneness per the chart.
Hi Natasha, Do you have a horseradish sauce recipe to go with this? I know you mentioned you ran out of time to post it but I was wondering if you can post a recipe now.
Thank you.
Hi Helen, I haven’t yet, and to be honest, I’ve completely forgotten about it!! I do have a red horseradish sauce that is more traditional in Eastern Europe but not the creamy horseradish like you are probably thinking about.
Hi Natasha,
Do you recommend any specific horseradish sauce for this prime rib?
Thanks! Happy Holidays!
Thank you Erika! 🙂 I do have a red horseradish sauce that is more traditional in Eastern Europe but not the creamy horseradish like you are probably thinking about.
Hi. Do you have to cover the prime rib while it’s cooking or not?
Mimi, I cook it uncovered.
I’m enjoying exploring your recipes, after making your teriyaki salmon, and feel really inspired to make crepes! I came across your prime recipe and thought I’d share my own. It’s super easy and virtually foolproof – really! But you’ll need a new kitchen gadget: a sous vide cooking element. I bought the Anova Precision Cooker. Here’s the recipe:
For flavor, you can use the ingredients in your recipe, or go even simpler:
8-9 lb standing rib roast, bones separated
Montreal steak seasoning
garlic powder
Kosher salt
cooking twine
oil rendered from salt pork (I’m sure any oil will work – one with a high smoke point is probably best)
1. Bind rib roast with twine
2. Coat all sides with steak seasoning, then garlic powder, then salt
3. Vacuum seal roast in a long bag so the moisture doesn’t get sucked into the vacuum sealer
4. Cook in 133 degree bath for 24 hours (up to 36). Note: if you’re cooking meat for more than 2 hours, the temperature must be over 129 degrees.
5. Repeat steps 2 and 3 for the bones and freeze for another time or cook right away at 133 for 72 hours.
6. Remove roast from bath and bag (reserve juice if you desire)
7. Pat roast dry with paper towels
8. Sear each side of the roast in a heated cast iron skillet with oil for 2-3 minutes/side.
9. Slice and serve with horseradish sauce
The beauty of this method is first, the roast cooks at the desired final temperature and the entire roast is at this temperature, not just the center. Second, because it’s been cooking in its juices, you do not have to let the roast rest before slicing it. Third, your oven is freed up for other things for that big holiday dinner.
There are other sous vide recipes for prime rib, but this is mine. My family devoured this roast last Christmas and it was like we were eating at a 5-star restaurant. Truly.
That sounds like an amazing method!! What tools/equipment do you use to cook the roast in a bath? I’ve never prepared meats that way but I would love to learn! 🙂
Based on what I’m reading so far on your blog, I think you might like this method. It’s sooooooo easy and the results are fantastic. To learn how to do it, there are lots of youtube videos – search sous vide. Here’s the equipment you need:
1. The heating element. I use Anova Precision Cooker (anovaculinary.com). You can google it. I looked at it on Amazon, waited two weeks, got a $50 off coupon and then bought through Amazon. Anova runs frequent $50 off coupons too, but with your blog, you might be able to get the coupon anytime. Their site also has a bunch of recipes.
Instead of a heating element, you can get a sous vide oven. These run into the hundreds of dollars, and after doing a lot of research, I decided this was not for me. It wasn’t just the cost, it was the storage issue as well. If you get the oven, you can skip #3 and possibly #4 below.
2. A vacuum sealer. I use FoodSaver V4440, which I picked up at Costco. I’d had one previously, but it was 10-15 years old and I wanted a more fancy one.
If you don’t want to purchase a vacuum sealer, you can use ziploc bags and use the air displacement method to remove air: place the food in the bag, place the bag in the water bath and the water will displace (push) the air out of the bag. I tried this method too and prefer using a vacuum sealer. It makes more sense for larger cuts of meat, like a roast, tri tip or ribs.
3. Some kind of vessel for the water bath. It has to be deep enough to submerge the food and be able to attach the heating element to. At first I used a large stock pot, but the problem with that is if you cook something for more than a couple of hours, you need to insulate the pot and cover the top to reduce evaporation. I wrapped towels around the pot and used plastic wrap on the top and a towel on top of that. That became cumbersome fast. I ended up buying a Coleman 16 Quart Excursion Cooler and had my husband cut out a round notch in the front corner of the lid to fit the heating element. It works perfectly – I’ve cooked 72 hour pork baby back ribs and had little to no evaporation losses. The other thing about having the cooler is I can fit more items into it.
4. This is optional but I recommend it: Sous Vide Supreme Universal Pouch Rack (http://www.sousvidesupreme.com/Shop/Accessories/EN-US/SousVide_Supreme_Universal_Pouch_Rack-37/Product.aspx). It fits perfectly in the cooler and helps keep the food separated from each other to allow better water circulation. It also helps keep food submerged if you place the food pouches in and turn it on its side.
Here’s why I love the sous vide method of cooking:
a. It’s so flipping easy and the results are simply scrumptious. Big bang for the effort!
b. I can freeze the food vacuumed sealed either before or after cooking for cooking in bulk. Right now I have two frozen raw tri tips ready to go (btw, this makes excellent lunch meat) – I just have to plop them into a water bath for 24 hours. I also have at least one pouch left of already cooked baby back ribs. I just need to defrost, reheat (either in the microwave or the water bath at the temp I cooked it at) and complete the final step (broil or bbq with bbq sauce) if I want to.
c. You can purchase less expensive meat or on sale and get great results because you’re cooking it longer at a lower temperature so all the connective tissue has time to break down. Plus you’re cooking it in its own juices.
d. You cook food at the final temperature you want it at and the whole piece of meat is at that temperature, not just the center which leaves the outer part overcooked. No no need to let the meat rest before slicing.
You can cook veggies sous vide, but I didn’t find them to be amazing. It’s said that cooking eggs this way is the way to go, but I haven’t tried it yet. There are other things that can be cooked sous vide, but I mostly do just meats.
I hope you’re able to give this a try – I think you’ll like it. It’s what some restaurants do to get that $35+ plate made :-). Let me know if you have any other questions! Feel free to email me privately as well. Hopefully you can see my email when I submit my comment.
Thank you so much for sharing all of that wonderful information with me!! I already have a foodsaver which makes it even easier :). Thanks again! 🙂
How many people does the 7-lb. prime rib recipe serve…? Also, I’m wondering what Marina N might have meant by “marinating” this ahead of time…could she perhaps have meant just putting the dry rub (and olive oil) on two days early? Isn’t a marinade usually wet?
It sounds like she was probably referring to the dry rub as the “marinade.” I usually include the serving size in the print friendly recipe toward the bottom of the post. Each rib yields 2 servings (3 ribs = 6 servings)
I make Philly Cheesesteak sadwiches by sautéing peppers and onion in butter, then adding smaller slices of roast beef, tossing to warm, and melting cheese (provolone) on top, and stuffing rolls grilled with butter. My husband likes to spread the roll with jarred Old English Cheese.
Mary, thank you for sharing. It sounds mouthwatering 😁.
Hey Natasha!
This Prime Rib recipe seems to be delicious! would you be able to translate this in Russian for my mom? 🙂 she doesn’t understand the recipe in English. I would translate it myself if I could, but I’m only fluent in Moldovian, lol
Thanks a lot!
Irina, I would recommend highlighting and copying the recipe instructions from the print friendly section and pasting them in Google Translate. It will translate the recipe for you. Many browsers allow you to right-click on the content and choose “translate in to English”. Once you click that, It will give you option to choose Russian and will translate entire page. Hope this helps.
Hey, do you have any suggestions for rib roast leftovers? I have about 2.5 lbs of this stuff left sitting in the fridge, and would hate for it to go to waste. Thanks
Hmm… great question! You might use it for something like french dip sandwiches instead of pastrami. Ideally, the meat should be sliced pretty thinly though. You could also use it to make steak tacos.
Thanks, I made the Slow Cooker Stroganoff you posted earlier with it. Will definitely try the steak tacos next time, that sounds great!
I hope you love the steak tacos! 🙂 Thank you so much!
HI Natasha, Love this recipe! A couple of years ago I did this with a large Bison Standing Rib roast and then made Guisada with the leftovers. It was awesome! Thanks so much for all your wonderful ideas and recipes.
I had to look up guisada – so it’s like a ragout, yes? Sounds delicious and I love that idea for using up leftovers!
Had Natasha, Yes the ragout is exactly like carne Guisada. I had been searching out recipes for many years because I love it so much. I finally asked a friend what Guisada meant, Lupe said “meat stew”. Sounds like ragout to me! Blessings for your family in this New Year
Thanks Tom! 🙂
How long should I bake the meat if I want it to be “well done”?
Hi Tanya, 5. The bake time will vary based on the size of the roast, but the best way to ensure it’s well done is with a meat thermometer. It is well done when it reaches 160˚F. It might be a little tough to chew at that point though, but that’s how well done meat usually is :). Let me know how you like it!
Hi Natasha! Isn’t prime rib wonderful? So easy to prepare, and such a delicious roast. Glad you found my instructions so helpful. Merry Christmas!
Oh Elise!! I’m honored to have you stop by my corner of the web. Thank you again and I hope you have a wonderful Christmas!! 🙂
Hi Natasha, could i marinade this like couple days before?
I think that would be fine. I imagine it would taste even better 🙂
How long should I bake it to make it “well done”? Thanks
The bake time will vary based on the size of the roast, but the best way to ensure it’s well done is with a meat thermometer. It is well done when it reaches 160˚F. It might be a little tough to chew at that point though, but that’s how well done meat usually is :). Let me know how it goes! Have a Merry Christmas!
Looks lovely, Natasha!! I hope you and your family have a wonderful Christmas 🙂
Thank you so much Natasha 🙂
We always have prime rib at my mom’s house and I’ve tried to make it myself, but it is such an expensive bit of meat and I spend so much ~ and it’s um, beyond well done every time! I will be trying yours and Elise’s method (love her blog too) and see if I can do better this year! Seriously, my in the past has been so well done that you nearly break your teeth on it!
Hi Laura! I agree it is a spendy piece of meat! We usually just serve it for special occasions. Do you use a thermometer? It makes a huge difference and I find that I’m not stressed out guessing if it’s done or not.
Umm…the sexiest photo of a prime rib if I ever saw one! I already have dinner plans for Christmas but Boxing day is wide open. Prime rib is definitely happening here. 🙂
Awww thanks Julia! That means alot coming form you. Your meat dishes photography always make me hungr! 🙂
I just showed the photos to Brad and he said he wanted to shave off all the outside bits and eat them. We are definitely making it, it looks ridiculously good!
That’s awesome!! 🙂
I need a ‘plus one’ button. That first photo was the best picture I’ve seen of a prime rib.
Awww you’re so sweet. Thank you. That is a huge compliment! 🙂
This prime rib looks divine! I love your tutorial photos too, very helpful. Definitely makes me feel like I can attempt this! 🙂
Thank you so much for the awesome feedback! It means so much to me :). Have a wonderful Christmas Roxana! 🙂