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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 is a stunning and holiday-worthy roast that we reserve for spe cial meals like Christmas dinner. It’s right up there with juicy Roast Turkey. Everyone should have a go-to recipe for Prime Rib Roast and this recipe doesn’t disappoint.

Garlic Crusted Prime Rib Recipe carved in the roasting dish

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Prime rib is so satisfying and pairs really well with creamy mashed potatoes and baked asparagus for the ultimate holiday feast. And don’t forget the Creamy Horseradish Sauce.

Prime Rib Video Tutorial

I hope you are super pumped to make your own prime rib roast after watching this easy tutorial.

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Prime Rib Roast Recipe

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. Use an in-oven meat thermometer
  2. Don’t overcook the roast (see rule #1)
  3. Follow a trusted recipe (watch the video tutorial and you’ll be a pro in no time)

What Cut is Prime Rib Meat?

There are 2 grades at the grocery store; USDA prime grade and USDA choice grade. Prime grade has more fat and marbling and can be considerably more expensive per pound. If you aren’t sure, 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”.

See our tutorial on How to Select a Prime Rib Roast. This recipe works for either prime or choice, so go with the best you can buy.

Pro Tip: 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 cooking time chart below. P.S. You can use the bones later to make a Beef Stock.

Prime Rib meat cut choice versus prime cut

How to Carve and Tie Prime Rib Roast

Pre-cutting the bones away is optional but will make carving easier when ready to serve. It’s best to do it ahead than struggle with it in front of dinner guests. Removing and re-attaching the ribs with a string doesn’t change the juiciness of the roast at all.

  1. Cut away the bones running your knife right along the bones.
  2. Replace the bones and tightly tie them right back onto your roast with kitchen string, looping the string around in 1″ intervals.

Pro Tip: A butcher can cut away the ribs and tie the roast for you (usually free of charge).

How to Carve and Tie Prime Rib Roast

The Best Prime Rib Seasoning Rub

Combine 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 light olive oil. It’s even better if you let it sit for 5 minutes for the flavors to meld.

Pro Tips: Mince garlic with a knife. Do not use a garlic press as pressed garlic burns under high heat. Also, use an extra light olive oil with a high smoke point so your oven is less likely to get smokey.

Garlic and herb rub for beef

How to Cook Prime Rib:

1. Season and Rest – 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 the Oven to 500˚F with a rack in the lower third of the oven.

Seasoning prime rib

2. Pat Dry and Rub – use paper towels to pat dry the roast then use your hands to rub the garlic and herb mixture all over the top and sides of the roast. Place into a roasting pan, rib-side-down. 

Adding prime rib rub to prime rib roast

3. Roast – Put an oven-safe meat thermometer into the thickest portion of the meat and cook according to the Cooking Time Chart Below.

4. Rest the roast – 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

How to Cook Prime Rib on roasting pan

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 a medium-well

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.

Pro Tip: A colder or thicker roast will take more time to cook and oven strengths can vary so a meat thermometer is super-important.

Prime Rib Cooking time for medium doneness

The garlic crust and initial roasting over high heat seal in the juices and make every bite of this Prime Rib roast so tender and flavorful. I learned to make a standing rib roast from my blogging friend, Elise of Simply Recipes and I am using her method for prepping and baking.

Common Questions

How much prime rib do you need per serving?

If you are buying a bone-in prime rib roast as the main dish, you can plan on serving 2-3 people per rib, depending on how large your menu is. If it is your only protein and main course, the rule of thumb is 1 lb per person.

Can I use a boneless prime rib roast?

You can use a boneless roast and adjust the cooking time accordingly for the weight. You will need a rack inside of your roasting pan since the ribs won’t be there to serve as a rack. Also, we do recommend still tying the roast with string for even roasting.

Serve with

Here’s a classic holiday Prime Rib Menu that will impress everyone:

Prime Rib Recipe

5 from 249 votes
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Prime Rib Roast served with knife

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. Serve with Horseradish Sauce if desired.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $ varies by grade and size
Keyword: prime rib, prime rib recipe, prime rib roast
Cuisine: American
Course: Main Course
Calories: 823
Servings: 12 people (estimate 2-3 servings per rib)

Ingredients

For the Roast:

  • 7 lb beef prime rib (bone-in)
  • 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 extra light olive oil

Instructions

How to Make Prime Rib:

  1. Cut the ribs away from the roast, cutting right along the ribs and keeping the ribs together. Replace the ribs back onto the roast and use kitchen string to tie them tightly onto the roast in 1-inch intervals.

  2. 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.

  3. 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.

  4. 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 (the bones will serve as a rack) and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 15 minutes.

  5. 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.* 

  6. 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. This 7 lb roast was baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.

Nutrition Facts
Prime Rib Recipe
Amount Per Serving
Calories 823 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 30g188%
Polyunsaturated Fat 3g
Monounsaturated Fat 33g
Cholesterol 160mg53%
Sodium 796mg35%
Potassium 595mg17%
Carbohydrates 1g0%
Fiber 0.1g0%
Sugar 0.02g0%
Protein 36g72%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Amber C
    January 22, 2023

    I made this tonight along with your horseradish sauce. It’s a definite winner in our house. The prime rib was cooked to perfection and the flavor was so good! I did have to cook mine alittle longer for medium rare but that was probably my oven. Will definitely make this again! Thank you for the recipe and video!

    Reply

    • Natasha's Kitchen
      January 22, 2023

      You’re super welcome! Happy to know that this recipe was a huge hit!

      Reply

  • Lawrence G Huie
    January 20, 2023

    Can you use dried thyme and rosemary? If so, how much. Thanks

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Hi Lawrence! Yes, you sure can. See the ingredients list again, the suggested amount of dry herbs is in the recipe card.

      Reply

  • Elena
    January 3, 2023

    Dumb question. So do u leave the bones/ribs attached when carving and serving or remove them as well?

    Reply

    • Natasha
      January 3, 2023

      Hi Elena, I remove them to carve and serve. It makes it easier to remove them ahead of time versus when it’s time to serve.

      Reply

  • Linda Dudley
    January 3, 2023

    I made this exactly as described, and it was fabulous! Now, is there a recipe that uses the leftover bones? They have tons of meat still on them, and hate to just throw them away.

    Reply

    • NatashasKitchen.com
      January 3, 2023

      Hi Linda! I don’t have one specifically for that but you could use them for soup or stew. You could look through my soup recipes HERE to see if there is one you’d like to experiment with.

      Reply

  • Tami L.
    January 2, 2023

    Delicious!! I’ve eaten a lot of prime rib, but never made it until today. This recipe was incredible!! The best, most flavorful, juiciest prime rib I’ve ever eaten. All my guests were delighted! Thank you!!

    Reply

    • NatashasKitchen.com
      January 2, 2023

      I’m so glad it was a hit, Tami! Thank you for sharing.

      Reply

  • Ali
    December 31, 2022

    I winged it with the seasoning but used the baking method and it came out juicy and tender. It also had a nice crust. Would definitely recommend.

    Reply

    • Natasha's Kitchen
      January 1, 2023

      Great to hear! Thanks for the recommendation, Ali.

      Reply

  • KelliB
    December 31, 2022

    I just tried this method of cooking prime rib. I have to say it was absolutely perfect. The key instruction here is the meat thermometer. My whole family loved it & this will be the only way I ever cook another prime rib. Thank you so much for your recipe!

    Reply

    • NatashasKitchen.com
      December 31, 2022

      I’m so glad to hear that! Thank you for sharing. Happy New Year!

      Reply

  • Diana
    December 31, 2022

    So delicious! Thank you for taking the fear out of cooking an amazing dinner. I did cook it until it came to 133’ for medium, and it was perfect. More well done on the ends for my husband.

    Reply

    • NatashasKitchen.com
      December 31, 2022

      Hi Diana! You’re very welcome! Thank you for trying my recipe. Happy New Year!

      Reply

  • Connie
    December 30, 2022

    This is an amazing prime rib roast. Its so delicious. Anyone that’s a first timer (like me!) making this shouldn’t be intimidated. It’s that easy. Thanks Natasha for a wonderful prime rib recipe that was a big hit at our family Christmas dinner!

    Reply

    • Natashas Kitchen
      December 30, 2022

      You’re welcome! I’m so happy you all enjoyed it, Connie! Prime Rib is so special and perfect for a holiday dinner!

      Reply

  • Debbie
    December 29, 2022

    I made this for Christmas and it was hands down the BEST thing I have ever made. I had a really good meat thermometer and followed the directions to a tee. Perfection!! Thank you.

    Reply

    • NatashasKitchen.com
      December 29, 2022

      You’re welcome, Debbie! I’m glad you loved the recipe!

      Reply

  • Andrea
    December 27, 2022

    I have been making prime rib for Christmas for many years trying many different recipes. This is by far my very favorite. The crust and flavor are amazing, and so much juice came out after resting when I carved it. Everyone had enough au jus to dip each piece. Oh YUM!!!
    Then served with Natasha’s amazing creamy garlic mashed potatoes. A Christmas feast fit for royalty

    Reply

    • Natashas Kitchen
      December 27, 2022

      I’m so happy you found a favorite on my blog, Andrea! Thank you so much for sharing that with me.

      Reply

  • Claudia Parker
    December 26, 2022

    Thank you Natasha for helping me make my first prime rib for Christmas. Everyone enjoyed the meal! Much gratitude!

    Reply

    • NatashasKitchen.com
      December 26, 2022

      That’s wonderful, Claudia! Thank you for trusting and trying my recipe.

      Reply

  • Dana sevy
    December 25, 2022

    I made this for Christmas dinner tonight and it did not disappoint! Our guests even asked for the left overs! It was amazing!

    Reply

    • NatashasKitchen.com
      December 26, 2022

      That’s wonderful, Dana! So glad it was enjoyed.

      Reply

  • Joan
    December 25, 2022

    I made this Prime Rib for our Christmas dinner tonight and it was ABSOLUTELY THE BEST PRIME RIB I’VE EVER MADE!!!!! Everyone loved it! Definitely a keeper!!!! Thank you soooo much!!!!!

    Reply

    • NatashasKitchen.com
      December 26, 2022

      So glad you found a keeper, Joan! Thank you for sharing.

      Reply

  • Roger
    December 25, 2022

    Merry Christmas Natasha, I am making your recipe as we speak, Thank you, I’m sure its amazing and I will update later. Thanks again

    Reply

    • NatashasKitchen.com
      December 26, 2022

      Hi Roger! Merry Christmas! I hope you loved the recipe.

      Reply

  • Lori
    December 24, 2022

    This was amazing! My mom and I both used the recipe. There was nothing left on the plates.
    I put garlic inside the roast before I seasoned.
    Bookmarked and will be using again soon.

    Reply

    • NatashasKitchen.com
      December 25, 2022

      That’s wonderful, Lori! I appreciate the feedback. Thank you for the review. 🙂

      Reply

  • Ron Draper
    December 24, 2022

    Doing this for our 4th time tomorrow, always good to review recipe first. Works perfectly every time. Several friends have commented in the past that it’s the Best piece of meat they’ve ever eaten. Thank you, Ron & Jeri

    Reply

    • NatashasKitchen.com
      December 24, 2022

      That’s wonderful! I’m so glad it was a hit!

      Reply

  • nora i tatum
    December 23, 2022

    i love prime rib! your recipe is spot on, rosemary and thyme and garlic! mmmmm!

    Reply

    • Natashas Kitchen
      December 23, 2022

      It’s always a hit & it makes Christmas that much more special! I’m so glad you loved it, Nora!

      Reply

  • Yelena
    December 22, 2022

    Hi Natasha. I am on the roll today and making several new to me recipes from your site. Prime rib was one of them and can’t find enough words to describe how good it is. My family absolutely loved it. This recipe is a keeper. Thank you so much.

    Reply

    • NatashasKitchen.com
      December 22, 2022

      I’m so glad to hear that Yelena! Thank you for sharing.

      Reply

  • Ashley
    December 22, 2022

    I am making this for the second time tomorrow. Unfortunately, I was not able to find a bone in roast. If using a boneless roast, do you need to use a roasting rack?

    Reply

    • NatashasKitchen.com
      December 22, 2022

      Hi Ashley! Yes, you will need a rack inside of your roasting pan. See my notes above under “common questions”.

      Reply

  • Faith S Green
    December 22, 2022

    OMGoodness, this was so delicious, even at well done. Nice and tender. Thanks again for another great recipe!! My first rib roast, and my first turkey at Thanksgiving! Both turned out fantastic. Have a very Merry Christmas! Faith

    Reply

    • NatashasKitchen.com
      December 22, 2022

      Hi Faith! I’m so happy to hear that. Thank you for sharing. Merry Christmas!

      Reply

  • Alina
    December 19, 2022

    Hi Natasha! If I am cooking two Prime Ribs 7 lbs each, do I follow the same time ( 1 1/2 hours total) or do I add to the total of 3 hours? Thank you

    Reply

    • Natashas Kitchen
      December 19, 2022

      Hi Alina, It will take slightly longer to cook two at the same time, but it won’t take double the time.

      Reply

    • Anna
      December 23, 2022

      Alina, it will take somewhere around 2 hours, but please cook to a temperature, not a time. Prime rib is too good and expensive to cook without a thermometer.

      Reply

  • Nina
    December 16, 2022

    Hi…Do you have a recipe for gravy for the roast or did I miss it. Please and Thankyou..

    Reply

    • NatashasKitchen.com
      December 16, 2022

      Hi Nina! Are you referring to this recipe Roast Beef with Gravy?

      Reply

    • Nina
      December 16, 2022

      Sorry Natasha…I meant sauce for the roast…no horseradish or mushrooms…

      Reply

      • NatashasKitchen.com
        December 16, 2022

        Ok- yes, look at the recipe I linked for you. The gravy in that recipe does not have horseradish or mushrooms. Besides that, I do not have another sauce recipe for the roast beef.

        Reply

        • Nina
          December 16, 2022

          Thank you Natasha. Your recipes are wonderful. I spend my evenings going through your recipes. Merry Christmas and Happy Holidays!

          Reply

          • NatashasKitchen.com
            December 16, 2022

            You’re very welcome, Nina! Merry Christmas! Be blessed.

  • Janet Charlebois
    December 16, 2022

    Hi Natasha, I just left a msg. to you about the bones cut off before roasting. Plz. disregard it as I should have watched your video first to see why you do. Now I know. As I said, I can not wait to try your yummy recipe for the Prime Rib. yummmm

    Reply

  • Janet Charlebois
    December 16, 2022

    Hi Natasha
    I Love your recipes so much, I follow you regularly. I am wondering on What is your purpose for cutting the bones off then tying them back again? I cooked Prime Rib but never like your recipe here, I can’t wait to try it this way as my husband bought 2 gorgeous Prime Ribs for Christmas dinner. I look forward to hearing back from you & Merry Christmas from our home up here in Canada to your home.

    Reply

    • Natashas Kitchen
      December 16, 2022

      Hi Janet, we leave a not on that in the video! I recommend watching it for all the tips 🙂 Thank you for your great review! Merry Christmas!

      Reply

  • Alesia Salfetnikov
    December 15, 2022

    Can I make the prime rib on the traeger? If yes, would the cooking time be the same?

    Reply

    • NatashasKitchen.com
      December 15, 2022

      Yes, that should be fine but I haven’t tested it to provide instructions.

      Reply

  • Dana Eva Ragoonath
    December 15, 2022

    I am so excited to try this. Never tried making Prime rib before. Its going to be a Christmas lunch this year. Looking forward!

    Reply

    • Natashas Kitchen
      December 15, 2022

      That’s just awesome! I hope you love it, Dana!

      Reply

  • Jessica
    December 14, 2022

    Hi Natasha,

    I am looking forward to trying this recipe! It looks great!!

    Some roast recipes suggest marinating the meat overnight. Would you suggest marinating the roast in the garlic rub for this recipe overnight?

    Reply

    • NatashasKitchen.com
      December 14, 2022

      Hi Jessica! You can cover it with plastic wrap and let it marinate overnight in the refrigerator if you’d like.

      Reply

  • Nicole
    December 14, 2022

    Was looking forward to trying this recipe, but in the back of my mind I was thinking that garlic in a 500 degree oven will burn. And sure enough, set off the smoke detectors at 10 minutes in. Not pleasant. Smoke boiled out of the oven when I opened the door. I can’t cook on high temps in my oven. Hopefully the prime rib will continue cooking at the lower temp and come out delicious. Keeping my fingers crossed.

    Reply

    • Natashas Kitchen
      December 14, 2022

      Thank you for sharing that with me, Nicole. I havne’t had that experience with my oven, but not all ovens are made equally. As long as you were using standard bake mode I don’t see why that would happen. Wish I could be more helpful.

      Reply

  • James P
    December 10, 2022

    I have made this recipe three times for company. It was a smashing success every time. The only complaints were from people who ate too much of it because it was so good. Thank you!

    Reply

    • Natashas Kitchen
      December 10, 2022

      That’s just awesome! Thank you for sharing your wonderful review, James!

      Reply

  • Elizabeth
    December 10, 2022

    Natasha,

    Thank you for this wonderful recipe.I made prime rib a few times; however, this one is the best. Even people who don’t like garlic enyed it. I bought 5 lb of meat without ribs for 6 of us and very little of meat left for the next day. Please keep posting your recipes on the Internet.
    Elizabeth

    Reply

    • NatashasKitchen.com
      December 10, 2022

      I’m so glad you love this recipe! Thank you for sharing. 🙂

      Reply

  • Kristen
    December 7, 2022

    I made this for a family gathering we were having and everybody loved this. Their only complaint was that I did not buy enough for them all to have thirds.

    Reply

    • Natasha's Kitchen
      December 7, 2022

      Thanks for your good comments and feedback, Kristen. Great to hear that this was a huge hit!

      Reply

  • Jessica Bailey
    December 7, 2022

    Okay this was amazing! Thank you so much for sharing! I can’t wait to make again.

    Reply

    • Natasha's Kitchen
      December 7, 2022

      You’re welcome, Jessica. Great to know that you love this recipe!

      Reply

  • Kristyn
    December 7, 2022

    My mouth is watering!! Love prime rib & this recipe is easy to make & makes the tastiest, juiciest prime rib!

    Reply

    • Natasha's Kitchen
      December 7, 2022

      Thanks for your good comments and feedback!

      Reply

  • Karen
    November 29, 2022

    Hello, can this be done with a boneless prime rib? I can’t seem to find one that has a bone in.

    Reply

    • Natasha's Kitchen
      November 29, 2022

      Hi Karen, yes that 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.

      Reply

  • John G
    November 22, 2022

    I cook Thanksgiving for my two Aunts. They don’t like turkey or ham but love, love this recipe for prime rib (bone-in ribeye roast). It’s so easy (remember – a good thermometer) and so good. And don’t forget Natasha’s horse raddish sauce – it’s delicious and go perfectly with this prime rib. Cheers!

    Reply

    • NatashasKitchen.com
      November 22, 2022

      Hi John! I’m so glad this recipe is enjoyed. Thank you for sharing. Happy Thanksgiving!

      Reply

  • Vickie
    November 12, 2022

    Looks wonderful! I will be making this for Christmas but it looks like the Garlic burns on the outside on the finished one…Does it?

    Reply

    • NatashasKitchen.com
      November 12, 2022

      Hi Vickie, if you use a garlic press, the garlic burns under high heat. I recommend chopping the garlic instead.

      Reply

  • JGP
    November 10, 2022

    I made this about 9 months ago for some neighbours and they absolutely loved it, as did we. Next week we have friends coming in from way, way out of town and I am doing it again. I hope, and expect, that it will be brilliant once again.

    Reply

    • NatashasKitchen.com
      November 10, 2022

      That’s great! I’m glad it was loved. I hope it turns out great again! 🙂

      Reply

  • Heather Jongedijk
    October 11, 2022

    Tried this on thanksgiving yesterday and it turned out amazing. So tender and juicy!! Times and temps were perfect. I cooked a 4.5lbs prime cut.. I was a bit nervous considering this was my most expensive cut yet to date, but you have yet to steer me wrong! A special thank you to YOU on thanksgiving for allowing us to share such a wonderful tasty and surprisingly very easy dish to put together for the family. Looking forward to making it again for my family!!

    Reply

    • Natashas Kitchen
      October 11, 2022

      I hope you love it just as much this year, Heahter! Thank you for your great review!

      Reply

  • Oxana
    September 28, 2022

    Hi Natasha! I need to make 10 10 lb roasts for a big party. Its about 5 roasts per oven. Do you have any recommendations? Love your recipes!

    Reply

    • NatashasKitchen.com
      September 28, 2022

      Hi Oxana. I do not have experience with roasting this many at once to provide instructions. You may find some information online with a little research. I highly recommend using a meat thermometer to ensure they are fully cooked.

      Reply

  • Janis
    September 23, 2022

    Hi Natasha. I made a 6.75 lb prime rib roast tonight following your recipe and it took almost an hour longer than your suggested time to get it to medium rare. I tested my oven temp and I used a meat thermometer. I followed your directions to the letter. The roast was fully thawed and left on counter for 3 hours prior. I can’t figure out why.

    Reply

    • Natasha
      September 24, 2022

      Hi Janis, that is surprising. It could have been a thicker roast? Also did you make sure your oven was fully preheated before putting the roast inside.

      Reply

  • KT
    April 17, 2022

    My husband and I just made this for Easter dinner. We’ve made several of your other recipes and knew this too would be fool-proof. It was. The meat came out perfectly and was nicely seasoned. We can always count on your recipes to come out awesome and this was no exception. No more ham for us on Easter. Thank you!

    Reply

    • Natasha's Kitchen
      April 17, 2022

      Thank you for your great comments and feedback. It is inspiring for us when we receive good messages like this.

      Reply

  • Laurie
    December 29, 2021

    I made this roast and the creamy mashed potato recipe for Christmas dinner. I paired it with squash au gratin and roasted brussels. It was excellent. My husband and my sister both said it was the best meal I have ever cooked!

    Reply

    • Natashas Kitchen
      December 29, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review, Laurie!

      Reply

  • Debbie
    December 27, 2021

    Made Prime Rib, Horseradish Sauce and Slow Cooker Mashed Potatoes as instructed per Natasha. Perfect !!! Thank you so very much. Love your recipes and videos ! Prime rib was 13 lbs ($355 for prime quality) so was so afraid of overcooking etc. Used your cooking times and was so so good. Had to put centercut back in for a bit. Better to do that than overcook. Loved all 3 recipes. Ty !

    Reply

    • Natasha
      December 27, 2021

      That sounds like such a treat to have prime quality prime rib. I’m so happy you loved the recipes and enjoyed everything. I hope you had a wonderful Christmas!

      Reply

  • Shanna
    December 26, 2021

    We made your prime rib roast today and it was delicious! I appreciated your video and suggestions on picking out the meat. We have loved everything we’ve made of yours! Thank you!

    Reply

    • Natasha's Kitchen
      December 27, 2021

      You’re most welcome, Shanna! It’s a pleasure and I hope you will love all the recipes that you will try from my website.

      Reply

  • Nima
    December 26, 2021

    Thank you Natasha, my prime ribs turned out perfect. I have convection oven, and I was worried if my prime ribs get burned. So I covered with alluminal foil for last a hour. it was great.Crispy outside and juicy inside. Everyone loved it.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Hello Nima, you are so welcome. Great to hear that it turned out perfect and delicious. Thanks for sharing that with us.

      Reply

  • Neil Miller
    December 26, 2021

    I followed this recipe for our Christmas dinner and it turned out perfect. The outside crust was amazing. Thank you for the video and instructions. I am definitely going to follow some of your other recipes. Thank you so much
    Neil

    Reply

    • Natasha's Kitchen
      December 26, 2021

      You’re most welcome, Neil. Thank you for sharing that with us!

      Reply

  • Wendy
    December 24, 2021

    Making for Christmas Dinner! Very excited! I’ve made this before but a different recipe. Wish me luck!

    Reply

    • Natashas Kitchen
      December 24, 2021

      I hope you love this recipe, Wendy!

      Reply

  • Cindy Harris
    December 24, 2021

    Question: I completely forgot to pat the roast down after it came to room temperature and before adding the garlic-herb coating. It’s in the oven, now, but will not patting it down, impede with the cooking, texture or flavor?
    Thank you!

    Reply

    • Natashas Kitchen
      December 24, 2021

      Hi Cindy, it’s best to pat it dry so it creates less steam in the oven while baking. It may impact the outcome of the crust developing on the meat.

      Reply

  • Richard Pearsall
    December 23, 2021

    Looks great wish me luck….I’m making it for Christmas eve diner.

    Reply

    • Natashas Kitchen
      December 23, 2021

      It’s going to turn out great! I hope you love it, Richard!

      Reply

  • Jessica
    December 23, 2021

    If I already let my prime rib sit in the fridge with kosher salt for four days, do I still need to salt it when letting it come to room temperature?

    Reply

    • Natasha
      December 24, 2021

      Hi Jessica, letting it sit at room temperature as described in the recipe will help it cooked through more evenly.

      Reply

  • Barb
    December 22, 2021

    Hello, I’m a huge fan and bought Christmas gift prime rib for my in laws who are on a very tight budget. Due to COVID, they didn’t want to mingle. Provided your link for this and they LOVED it! Back story, mother in law now has dental issues and can only eat seriously tender meat. She could eat this prime rib. So tender and said it was the best meat she has eaten in a long time. She is in her 80’s. Got an additional prime rib for my family and look forward to this for our Christmas day meal.

    Reply

  • Myrna De Jesus
    December 21, 2021

    Hi Natasha. I’m planning on doing the rib roast and wanted to know which meat thermometer you use? Thank you.

    Reply

  • BugsMama
    December 21, 2021

    This has been my “go-to” Christmas Prime Rib recipe for the past 5 years and it never disappoints!
    Thank you, Natasha for your delicious recipes! My family loves trying a new one each week.

    Merry Christmas 🎄

    Reply

    • Natashas Kitchen
      December 21, 2021

      Merry Christmas! I’m so glad your family loved it!

      Reply

  • Mare
    December 21, 2021

    Hi Natasha,
    I was thinking of making the mushroom sauce that you have in the beef tenderloin recipe, and make it with this Prime Rib recipe. Will it go well together?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Mare, you know that sounds delicious, but I haven’t paired the two myself to advise. If you happen to try this, please let me know how you liked it!

      Reply

  • Emanul
    December 20, 2021

    Hello Natasha, is there a certain kind of salt to use. Some sites said Sea salt or Kosher

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Emanul, I used sea salt and I think it’s perfect for this recipe!

      Reply

  • Pam
    December 19, 2021

    I am going to make your roast prime rib recipe. I will let you know how it turns out

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Please do, Pam. We would love to know how it turns out for you.

      Reply

  • kim brill
    December 19, 2021

    HI!!
    I have a big dilemma I originally bought a 7lb roast for the expected company. I now have to buy a additional 5 lbs how can i cook them together?? Can i just smush them together as tight as possible to cook them or will the smaller one cook faster HELP

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Kim, the smaller one will likely cook faster. I recommend checking the temperature of each and pulling the smaller one out sooner if necessary so it doesn’t dry out.

      Reply

  • Jeremy
    December 18, 2021

    Turned out excellent! Cooked on a smoker for Christmas dinner. Everyone loved it

    Reply

    • Natashas Kitchen
      December 18, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jeremy
    December 18, 2021

    Turned out excellent! Cooked on a smoker for Christmas dinner

    Reply

    • Natashas Kitchen
      December 18, 2021

      Thank you so much for sharing that with me. I’m so happy you enjoyed that.

      Reply

  • KASIA PERKOSZ
    December 17, 2021

    Hi Natasha

    I want to make this again this year for Christmas, we loved it last year. However we are having a bone in pork roast too. I only have one oven and we usually cook the pork at 350 degrees. could I do the prime rib at 350 as well with perhaps quicker cooking time? After the initial 500 degrees of course

    Reply

    • Natasha
      December 18, 2021

      Hi Kasia, I haven’t tested it that way but it may work. Definitely make sure to have a thermometer in the roast so it doesn’t get overcooked.

      Reply

  • Carrie L
    December 7, 2021

    Hi Natasha. Where I am might be hard to find prime rib with bone-in. Would rib-eye roast cut work? And it’s only about 3lb. I suppose ~35-40 mins if I follow your cooking time instruction?

    Reply

    • Natasha
      December 10, 2021

      Hi Carrie, yes that 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.

      Reply

  • Jennifer
    December 7, 2021

    Prime rib just isn’t right in my opinion without AuJus. Do you have a recipe? I haven’t ever been able to replicate restaurant AuJus at home.
    Thanks!

    Reply

  • Dave
    December 5, 2021

    Is it ok to season the roast and wrap with Saran Wrap overnight in fridge prior to cooking?

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hi Dave, you can cover it with plastic wrap and let it marinate overnight in the refrigerator.

      Reply

  • Barb
    December 4, 2021

    Hi
    Do you have a good recipe for brisket? I
    Thanks.enjoy your recipes alot.
    .

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Hi Barb, I have this recipe for Beef Brisket. I hope you like it!

      Reply

  • MeMe
    November 23, 2021

    Hi Natasha,
    I have two, 4 lbs. prime rib roasts. Is the cook time for 4 lbs. or 8 lbs?

    Reply

    • Natashas Kitchen
      November 23, 2021

      Hi MeMe, please see the section in the recipe titled: “Prime Rib Cooking Time:” We have a guide there for you based on how many pounds you are cooking. I hope this helps!

      Reply

  • Karen Thompson
    June 27, 2021

    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?

    Reply

    • Natashas Kitchen
      June 28, 2021

      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.

      Reply

  • Ron Y.
    May 31, 2021

    Tried this for the first time. A crowd favorite! Had to split an 11 lb. roast and do half a little more done. Excellent!

    Reply

    • Natashas Kitchen
      May 31, 2021

      I’m so glad you enjoyed it, Ron!

      Reply

    • Melanie L
      November 8, 2021

      That is a great idea. My significant other likes his done way more than I do. I’ll have to split mine too!

      Reply

  • Linda
    April 16, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 16, 2021

      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!

      Reply

  • Kris from Hawaii
    April 4, 2021

    Thank you for this recipe! It’s my “go to” for the holidays. My family says this is the best tasting prime rib!

    Reply

    • Natashas Kitchen
      April 5, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Christine
    February 18, 2021

    Making this for supper. Looking forward to a excellent meal as the recipe sounds delicious!

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Enjoy and please share with us too if you loved it!

      Reply

  • Kevin Bogdanow
    February 15, 2021

    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!

    Reply

    • Natashas Kitchen
      February 15, 2021

      That’s just awesome, Kevin! I’m so happy to hear you enjoyed this recipe!

      Reply

      • Kevin (from Herriman Utah)
        December 19, 2021

        We’re doing it again this year for Christmas Eve. Thanks again!

        Reply

        • Natasha's Kitchen
          December 20, 2021

          Sounds good, enjoy!

          Reply

  • Jenny
    February 14, 2021

    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!

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Hello Jenny, good to know that it was a success! Thanks for sharing that with us.

      Reply

  • Jenny Vieve
    February 13, 2021

    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!

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Jenny! Yes, you can check it once you take it out to see if it is done. I hope you love this recipe.

      Reply

    • Natasha
      February 15, 2021

      Hi Jenny, yes that would be ok and I would do that to check if I didn’t have an in-oven thermometer.

      Reply

  • Beefybeef
    January 19, 2021

    Might want to double check that time table. It said mine should take roughly an hour to cook. It actually took 2hr 10min.

    Reply

  • Karen Fuini
    January 18, 2021

    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!!!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so glad you gave it a try, Karen! Thank you for that wonderful feedback; I’m so happy you enjoyed it!

      Reply

  • Teresa
    January 18, 2021

    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…

    Reply

    • Natashas Kitchen
      January 18, 2021

      That’s just awesome! Thank you for sharing your wonderful review! I’m so glad you gave this a try!

      Reply

  • Carolina
    January 7, 2021

    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?

    Reply

    • Natashas Kitchen
      January 8, 2021

      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.

      Reply

  • Roy Berlin
    January 6, 2021

    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

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Catherine
    January 3, 2021

    1st time I have ever made prime rib! Followed your recipe to AT! Out standing! I will absolutely do this again.

    Reply

    • Natashas Kitchen
      January 4, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Judy
    January 1, 2021

    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

    Reply

  • Nancy
    December 30, 2020

    How do I make the aju

    Reply

  • Carolina
    December 29, 2020

    I am making a prime beef roast without the bones. Can I make this roast the night before and serve it the next day.

    Reply

    • Natashas Kitchen
      December 29, 2020

      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.

      Reply

  • maria
    December 29, 2020

    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?

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Maria, I cook it uncovered.

      Reply

  • irene
    December 27, 2020

    Oh yes I forgot 5star all the way

    Reply

  • irene
    December 27, 2020

    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…

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Thank you so much for your awesome feedback, Irene. This is the link to the oven-safe thermometer for roasts that we use.

      Reply

  • Mark Hellman
    December 27, 2020

    Love the recipe, family favorite at Christmas. How can you stop it from shrinking so much

    Reply

    • Natasha
      December 27, 2020

      Hi Mark, prime rib will naturally shrink as it roasts – about 25%. This is normal.

      Reply

  • Phuong
    December 26, 2020

    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 🥰

    Reply

    • Natashas Kitchen
      December 26, 2020

      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.

      Reply

  • Kathryn
    December 26, 2020

    Thank you Natasha! Our prime rib roast turned out perfect!! So delicious!

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so glad you enjoyed it!

      Reply

  • Deborah
    December 26, 2020

    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!

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Deborah!

      Reply

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