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.
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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:
- Use an in-oven meat thermometer
- Don’t overcook the roast (see rule #1)
- 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.
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.
- Cut away the bones running your knife right along the bones.
- 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).
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.
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.
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.
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
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.
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.
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.
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.
Here’s a classic holiday Prime Rib Menu that will impress everyone:
- Creamy Mashed Potatoes or Au Gratin Potatoes
- Cloverleaf Rolls
- Horseradish Sauce
- Green Bean Casserole
- Roasted Cauliflower
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. Serve with Horseradish Sauce if desired.
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
How to Make Prime Rib:
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.
Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down (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.
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.*
Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
*Meat internal temp will continue to rise 5-10 degrees even after it’s out of the oven so don’t over-bake. This 7 lb roast was baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.
Just wondering if a cast iron pan would work for a prime rib. My roast is small and my roasting pan is very large. Which would you suggest I use? Trying this tomorrow for a friend’s birthday.
Hi Susan, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Do you have to take the prime rib out while oven temp goes from 500 to 350 degrees.
Hi Martha, you do not need to remove it. We keep it in the oven during that time we reduce the temperature from 500 to 325. The recipe is timed to remain in the oven during that time. I hope that helps and that you love this recipe!
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!
You’re super welcome! Happy to know that this recipe was a huge hit!
Can you use dried thyme and rosemary? If so, how much. Thanks
Hi Lawrence! Yes, you sure can. See the ingredients list again, the suggested amount of dry herbs is in the recipe card.
Dumb question. So do u leave the bones/ribs attached when carving and serving or remove them as well?
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.
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.
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.
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!!
I’m so glad it was a hit, Tami! Thank you for sharing.
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.
Great to hear! Thanks for the recommendation, Ali.
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!
I’m so glad to hear that! Thank you for sharing. Happy New Year!
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.
Hi Diana! You’re very welcome! Thank you for trying my recipe. Happy New Year!
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!
You’re welcome! I’m so happy you all enjoyed it, Connie! Prime Rib is so special and perfect for a holiday dinner!
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.
You’re welcome, Debbie! I’m glad you loved the recipe!
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
I’m so happy you found a favorite on my blog, Andrea! Thank you so much for sharing that with me.
Thank you Natasha for helping me make my first prime rib for Christmas. Everyone enjoyed the meal! Much gratitude!
That’s wonderful, Claudia! Thank you for trusting and trying my recipe.
I made this for Christmas dinner tonight and it did not disappoint! Our guests even asked for the left overs! It was amazing!
That’s wonderful, Dana! So glad it was enjoyed.
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!!!!!
So glad you found a keeper, Joan! Thank you for sharing.
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
Hi Roger! Merry Christmas! I hope you loved the recipe.
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.
That’s wonderful, Lori! I appreciate the feedback. Thank you for the review. 🙂
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
That’s wonderful! I’m so glad it was a hit!
i love prime rib! your recipe is spot on, rosemary and thyme and garlic! mmmmm!
It’s always a hit & it makes Christmas that much more special! I’m so glad you loved it, Nora!
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.
I’m so glad to hear that Yelena! Thank you for sharing.
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?
Hi Ashley! Yes, you will need a rack inside of your roasting pan. See my notes above under “common questions”.
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
Hi Faith! I’m so happy to hear that. Thank you for sharing. Merry Christmas!
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
Hi Alina, It will take slightly longer to cook two at the same time, but it won’t take double the time.
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.
Hi…Do you have a recipe for gravy for the roast or did I miss it. Please and Thankyou..
Hi Nina! Are you referring to this recipe Roast Beef with Gravy?
Sorry Natasha…I meant sauce for the roast…no horseradish or mushrooms…
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.
Thank you Natasha. Your recipes are wonderful. I spend my evenings going through your recipes. Merry Christmas and Happy Holidays!
You’re very welcome, Nina! Merry Christmas! Be blessed.
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
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.
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!
Can I make the prime rib on the traeger? If yes, would the cooking time be the same?
Yes, that should be fine but I haven’t tested it to provide instructions.
I am so excited to try this. Never tried making Prime rib before. Its going to be a Christmas lunch this year. Looking forward!
That’s just awesome! I hope you love it, Dana!
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?
Hi Jessica! You can cover it with plastic wrap and let it marinate overnight in the refrigerator if you’d like.
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.
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.
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!
That’s just awesome! Thank you for sharing your wonderful review, James!
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.
I’m so glad you love this recipe! Thank you for sharing. 🙂
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.
Thanks for your good comments and feedback, Kristen. Great to hear that this was a huge hit!
Okay this was amazing! Thank you so much for sharing! I can’t wait to make again.
You’re welcome, Jessica. Great to know that you love this recipe!
My mouth is watering!! Love prime rib & this recipe is easy to make & makes the tastiest, juiciest prime rib!
Thanks for your good comments and feedback!
Hello, can this be done with a boneless prime rib? I can’t seem to find one that has a bone in.
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.
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!
Hi John! I’m so glad this recipe is enjoyed. Thank you for sharing. Happy Thanksgiving!
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?
Hi Vickie, if you use a garlic press, the garlic burns under high heat. I recommend chopping the garlic instead.
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.
That’s great! I’m glad it was loved. I hope it turns out great again! 🙂
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!!
I hope you love it just as much this year, Heahter! Thank you for your great review!
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!
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.
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.
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.
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!
Thank you for your great comments and feedback. It is inspiring for us when we receive good messages like this.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review, Laurie!
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 !
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!
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!
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.
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.
Hello Nima, you are so welcome. Great to hear that it turned out perfect and delicious. Thanks for sharing that with us.
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
You’re most welcome, Neil. Thank you for sharing that with us!
Making for Christmas Dinner! Very excited! I’ve made this before but a different recipe. Wish me luck!
I hope you love this recipe, Wendy!
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?
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.
Looks great wish me luck….I’m making it for Christmas eve diner.
It’s going to turn out great! I hope you love it, Richard!
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?
Hi Jessica, letting it sit at room temperature as described in the recipe will help it cooked through more evenly.
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.
That makes me so happy! Thank you for sharing that with me.
Hi Natasha. I’m planning on doing the rib roast and wanted to know which meat thermometer you use? Thank you.
Hi Myrna, Hi use my absolute favorite Thermapen One HERE for instant reading. If you’re looking for an oven-safe thermometer, I use this probe and thermometer HERE.
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 🎄
Merry Christmas! I’m so glad your family loved it!
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?
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!
Hello Natasha, is there a certain kind of salt to use. Some sites said Sea salt or Kosher
Hi Emanul, I used sea salt and I think it’s perfect for this recipe!
I am going to make your roast prime rib recipe. I will let you know how it turns out
Please do, Pam. We would love to know how it turns out for you.
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
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.
Turned out excellent! Cooked on a smoker for Christmas dinner. Everyone loved it
That’s just awesome! Thank you for sharing your wonderful review!
Turned out excellent! Cooked on a smoker for Christmas dinner
Thank you so much for sharing that with me. I’m so happy you enjoyed that.
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
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.
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?
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.
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.
Hi Jennifer, we LOVE it with this Creamy Horseradish Sauce we linked in the recipe. We have an AuJus we made with this French Dip Pastrami sandwich that you can use.
Is it ok to season the roast and wrap with Saran Wrap overnight in fridge prior to cooking?
Hi Dave, you can cover it with plastic wrap and let it marinate overnight in the refrigerator.
Do you have a good recipe for brisket? I
Thanks.enjoy your recipes alot.
Hi Barb, I have this recipe for Beef Brisket. I hope you like it!
I have two, 4 lbs. prime rib roasts. Is the cook time for 4 lbs. or 8 lbs?
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!
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!
That is a great idea. My significant other likes his done way more than I do. I’ll have to split mine too!
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!
We’re doing it again this year for Christmas Eve. Thanks again!
Sounds good, enjoy!
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
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!