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:

Natasha's Kitchen Cookbook

Prime Rib Recipe

5 from 394 votes
Author: Natasha Kravchuk
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.
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours

Ingredients 

Servings: 12 people (estimate 2-3 servings per rib)

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:

  • 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.

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 Per Serving

823kcal Calories1g Carbs36g Protein74g Fat30g Saturated Fat3g Polyunsaturated Fat33g Monounsaturated Fat160mg Cholesterol796mg Sodium595mg Potassium0.1g Fiber0.02g Sugar6IU Vitamin A1mg Vitamin C25mg Calcium4mg Iron
Nutrition Facts
Prime Rib Recipe
Amount per Serving
Calories
823
% Daily Value*
Fat
 
74
g
114
%
Saturated Fat
 
30
g
188
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
33
g
Cholesterol
 
160
mg
53
%
Sodium
 
796
mg
35
%
Potassium
 
595
mg
17
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.02
g
0
%
Protein
 
36
g
72
%
Vitamin A
 
6
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
25
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: prime rib, prime rib recipe, prime rib roast
Skill Level: Easy/Medium
Cost to Make: $$$
Calories: 823

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.

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Comments

  • Elizabeth Moran
    May 20, 2024

    My husband and I are in our 70’s and never made a prime rib. Yesterday we made a 6-1/2 lb roast for 4 guests using your exact recipe. We used your numbers exactly, times, temperatures, quantities. It turned out perfect and was so delicious! We used your recipe for the potatoes too, also delicious. I would use your recipes for anything!

    Reply

    • Natashas Kitchen
      May 20, 2024

      I’m so glad you gave my recipe a try and it was a hit, Elizabeth! Thank you for your lovely review!

      Reply

  • Teresa Gallegos
    May 15, 2024

    This is the only recipe we use for Prime Rib.. we cook several a year, and it’s the best.. perfect flavor..

    Reply

    • Natashas Kitchen
      May 15, 2024

      That’s so great! Thank you so much for sharing that with me, Teresa!

      Reply

  • Hazel
    May 10, 2024

    The best recipe! Everyone in my family and friends loves it. 👍🏽❤️

    Reply

    • NatashasKitchen.com
      May 10, 2024

      I’m so glad to hear that, Hazel!

      Reply

  • Jbird
    February 28, 2024

    Hi! Could I use a boneless prime rib for this recipe? How would I need to modify? Thank you!!

    Reply

    • NatashasKitchen.com
      February 28, 2024

      Yes, see my instructions for this in the “common question” section above.

      Reply

  • Andrea
    February 10, 2024

    This is the best prime rib recipe I’ve ever used. The crust is so amazing and the herb mixture is perfect. Tenting after cooking for 30 minutes makes all the difference so that the meat is so tender and juicy. Well worth the wait. And Natasha’s guide for doneness is spot on. We like medium rare, and it came out just as we like.
    I have tried many prime rib recipes, and this is without a doubt the best and my new favorite. So easy too.

    Reply

    • NatashasKitchen.com
      February 10, 2024

      Thank you for the wonderful feedback, Andrea!

      Reply

  • Jackie
    January 1, 2024

    It’s my 4th time using this recipe for Holidays and it never ever fails. It’s the best Prime Rib recipe I’ve tried! Thank you so much!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      That’s great, Jackie! I’m so glad you enjoy this recipe as much as we do!

      Reply

  • John K
    December 31, 2023

    We did your prime rib recipe today on New Year’s. It came out perfect and delicious. Thank you

    Reply

    • NatashasKitchen.com
      December 31, 2023

      That’s great, John! Happy New Year!

      Reply

    • Chrystle
      March 29, 2024

      Made this for Christmas. It smoked really bad at 500. Anyone else have this issue, smoke point for olive oil is 400

      Reply

      • Natashas Kitchen
        March 29, 2024

        Hi Chrystle, we do recommend using an oil with a high smoke point so your oven is less likely to get smokey. Most labels will state if the oil safe to use up to a certain temperature. I hope that helps.

        Reply

  • Cherie B
    December 30, 2023

    Yuuuumy! We had a 3 pound little roast with bones. This was an incredibly easy recipe from start to finish. The flavor was delicious. I used dried herbs & home grown garlic and it came out great. I baked until the temp probe reached 150. I took it out of the oven and let it sit for about an hour. I sliced the meat but hubby wanted his meat more cooked so I got the cast iron skillet out and cooked his more. I also made Natasha’s creamy horseradish sauce… excellent!

    Reply

    • Natashas Kitchen
      December 30, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Cherie! I’m so happy you enjoyed this Prime Rib recipe!

      Reply

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