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 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's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Nancy
    December 29, 2023

    I love your cookbook, Natasha!
    Also, other recipes you have posted, and your videos.

    Question: How do I keep the oven from smoking, and the house smelling when I roast the meat at 500 degrees for 15 minutes. Will my oven get spattered with the fat/grease?
    I ask because this has been a problem for me in the past, with older recipes for prime rib.
    Thank you, and Happy New Year to you and your family!

    Reply

    • Natasha
      December 29, 2023

      Hi Nancy, Thank you for your thoughtful message. I’m so glad you love my cookbook. I do have some suggestions to prevent a smoky oven. When cooking on high heat, make sure your oven is very clean. Also make sure meat is at room temperature, and use a high-heat cooking oil (we use extra light olive oil). Also, keep the roast in the center of the oven and not too close to the heating element. When roasting on high heat, there will be some smoke but these tips will keep it to a minimum so you don’t set off your smoke detector.

      Reply

  • John McHale
    December 26, 2023

    I made this yesterday for Christmas dinner,it was perfect.Great recipe.Thanks
    Natasha,you ROCK!!!!!!!!!!!!!!

    Reply

    • NatashasKitchen.com
      December 26, 2023

      Hi John! I’m so glad you loved it. Thank you for the wonderful feedback.

      Reply

  • Tracy Karpinski
    December 26, 2023

    Made a 10.5 pound prime rib with your recipe and it was fabulous along with the horseradish sauce and instant pot mashed potatoes. Thank you so much 🙏

    Reply

    • NatashasKitchen.com
      December 26, 2023

      Thank you for sharing, Tracy! I’m so glad you loved it!

      Reply

  • Kevin Bogdanow
    December 26, 2023

    I made this again yesterday for Christmas Dinner. I followed your directions and it turned out perfect! It was so tender you could cut it with a fork. Thanks again Natasha!

    Reply

    • NatashasKitchen.com
      December 26, 2023

      That’s wonderful, Kevin!

      Reply

  • LS
    December 25, 2023

    Followed recipe today but w/a roast twice the size, couldn’t have been a better medium rare! Was delicious. Followed everything but skipped the 500 degrees at 15 minutes instead browned all sides.

    Reply

    • Natasha's Kitchen
      December 26, 2023

      Glad to hear that you loved it!

      Reply

  • Judith Delaney
    December 25, 2023

    This was the first time I was able to make the perfect roast!! Thank you so much!! Delicious!

    Reply

    • Natasha's Kitchen
      December 25, 2023

      Thank for sharing, Judith! I’m so glad that you enjoyed our recipe for Prime Rib.

      Reply

  • Shelley
    December 25, 2023

    Easy and delicious. No need to complicate prime rib and the seasoning was spot on. Natasha, you make me a hero to my family with your recipes! Thank you!

    Reply

    • Natasha's Kitchen
      December 25, 2023

      Hi Shelley, you are so welcome! Great job to you, keep it up!

      Reply

  • Brigette Matthews
    December 25, 2023

    Natasha, I love your videos and your recipes are foolproof!! I want to ask you if you have a local butcher? Where do you get your meat?

    Reply

    • Natasha
      December 26, 2023

      HI Brigette, thank you! I have a great post on how to buy a prime rib roast. It depends on budget – I purchased a prime grade prime rib at Albersons Marketplace in Boise and I have purchased a choice grade prime rib and Fred Meyer (Kroger store). You can also get them at Costco but those often come without the bone, which is still ok.

      Reply

  • Tmain
    December 25, 2023

    Super easy to follow and oh so delicious. We couldn’t decide which was better, the crust or the juicy prime rib.

    Reply

    • Natasha's Kitchen
      December 25, 2023

      Thank you for your good feedback!

      Reply

  • Mary K
    December 24, 2023

    This was by far, the BEST prime rib we have eaten. Tender, flavorful…5 star delicious!

    Reply

    • NatashasKitchen.com
      December 24, 2023

      So glad to hear that, Mary!

      Reply

  • Patty
    December 24, 2023

    You are always my go too. I first came to your site when making a prime rib years ago…..it was fabulous then and many times since. Today I have one cooking and that rub is fantastic. I also made the au gratin potatoes many times, today too but made them in the morning and resting on counter since I need the oven for the prime rib. I hope they reheat on 200 degrees. I love your videos to make it easy to follow. Merry Christmas

    Reply

    • NatashasKitchen.com
      December 24, 2023

      Merry Christmas, Patty! I’m so glad you’re loving the recipes.

      Reply

  • Rachel Bishop
    December 23, 2023

    Oh, Natasha. I’ve made so many of your recipes, but this is the one that I *have* to leave a comment on. I made prime rib for the first time today using your recipe. My entire family could not get over how great it was! I was so intimidated, looking at this 7 lb chunk of meat, but your recipe and video made it super simple. And it turned out amazing!!

    Thank you for sharing so many recipes that I can always trust will be a hit with my family! I found you through your delicious meatloaf recipe (that glaze is otherworldly!) and have been a fan ever since! Thank you!

    Reply

    • Natasha
      December 23, 2023

      Oh I am so happy you loved the prime rib recipe and that the video was helpful and gave you confidence. That really means alot to me. Next time, you might try pairing this with our very popular horseradish sauce if you haven’t tried it. So yummy with prime rib!

      Reply

  • Rhonda
    December 22, 2023

    Hi Natasha,
    Big fan of your recipes. I am making prime rib for Christmas Eve dinner. I was talking with a coworker and they make the seasoning as you have, but with 2 sticks of butter (compound butter). Could I still cook as you instructed but with butter in place of olive oil? Thank you!

    Reply

    • NatashasKitchen.com
      December 22, 2023

      Hi Rhonda! That would be fine. I hope you love the recipe!

      Reply

  • Judy
    December 21, 2023

    What is the brand name of your extra light olive oil & the sea
    salt?? Thanks

    Reply

    • NatashasKitchen.com
      December 21, 2023

      Hi Judy! In the recipe card, click on the words in red font for the links (which will show the brands).

      Reply

  • Lisa
    December 20, 2023

    Hello I would like to know if I could I use this recipe for a boneless prime rib or does it have to be bone in? Thanks

    Reply

    • Natasha's Kitchen
      December 20, 2023

      See my notes in the blog in the recipe for instructions on using boneless. Also- see the cooking time chart ine recipe th for the recommended cooking times. You’ll want to check it for doneness with a food thermometer.

      Reply

    • Patricia Canil
      December 24, 2023

      Lisa it is remarkably better with the bone in. I know its sometimes harder to find but so worh it

      Reply

  • Lilly
    December 20, 2023

    Excited to make this on Friday for friends and family. I have a few questions….will it make a difference if I used a jar or premade minced garlic or no?? Also, how will I know if my oil has a high smoke point? Will it say on the bottle?

    Lastly, I see that your recipe calls for sea salt. Is there a taste difference between sea salt and regular salt for this prime rib recipe. Thank you!!!

    Reply

    • NatashasKitchen.com
      December 20, 2023

      Hi Lilly! I prefer using fresh garlic because I do believe it has a better taste than the jared mined garlic. But all of those substitutions would be fine. Sea salt is less processed than table salt and retains minerals which help enhance flavor. In some cases your oil will say it on the bottle but if not, it’s easily found online using google. I hope your guests love this recipe!

      Reply

  • Marnie Meuser
    December 20, 2023

    Hello! Want to try out your recipe. I do see a question about marinating overnight and you say it’s fine with some plastic wrap. Would you still do the initial salt and then do the dry rub? I’ve been thinking of doing a dry brine, but it seems like yours is plenty tasty day off. Has anyone tried the marinate overnight vs day off? Thank you!

    Reply

    • Natasha
      December 22, 2023

      Hi Marnie, you could do the salt and the seasonings ahead if you wanted to and let it marinate overnight in the refrigerator. Just let it come to room temp for a few hours before roasting so it cooks evenly.

      Reply

      • Marnie Meuser
        December 23, 2023

        Thank you Natasha! Would I still do the initial 2 tsp of salt as the base and then cover with the rub? My thought was just the salt overnight to give it a little dry brine as long as you don’t think it would be too salty. And then follow up with the rub the day of.

        Reply

        • NatashasKitchen.com
          December 23, 2023

          Hi Marnie! I think either way would be fine.

          Reply

  • Emily K
    December 18, 2023

    This is the best prime rib recipe I have ever used. Followed the recipe and instructions exactly. I used a 7lb prime rib. The butcher cut the ribs off and tied them back on (highly recommend). Cooked to rare, let it rest for 30 mins. It was perfectly seasoned and very tender. Thanks for a great recipe!

    Reply

    • NatashasKitchen.com
      December 18, 2023

      Hi Emily! Thank you so much for sharing. I’m so glad you loved the recipe!

      Reply

  • Nikki Inskeep
    December 18, 2023

    I have used your prime rib recipe several times the past few years and it’s always delicious!!! One is in the oven now!!!

    Reply

    • Natashas Kitchen
      December 18, 2023

      That’s so great, Nikki! I’m so glad you found a favorite on my blog! I hope you make it many more times.

      Reply

    • Karen E Holcomb
      January 26, 2024

      Welp, I used this recipe first this past Christmas with a bone in 7lb Roast and it was Amaze!!!!! I had purchased a boneless also and wasn’t happy with the cut. I had asked for an end piece with a large Cap and he gave me the opposite. Jerk. Lost my business. Anywhooo… I am hungry today and so I have that one in the oven now. Hasn’t been in there 40mins yet and my dogs (and I) are already drooling. Lol! I intend to make the Mashed Potato recipe you featured as well, at 1/4 the recipe. I already make fabulous Mashed, you’re absolutely correct that the secret is most definitely lots of real Butter, but sometimes trying something new has benefits as well. I will use Golden Tators though, as I hate Russets and Goldens are always sooo smooth, and I don’t have a Whisking attachment for my hand mixer, so will have to be my regular poor self and use the standard attachment. I’m sure they’ll be wonderful. So yeah, already being a fairly great cook, my coming back to a recipe twice is highly unusual and you win the prize on this day. Thanks a bunch! – Karen

      Reply

      • NatashasKitchen.com
        January 26, 2024

        Hi Karen! Thank you for the wonderful feedback and review.

        Reply

  • Joanne Hooff
    December 17, 2023

    I made following all instructions.
    When the rib hit 122 degrees I pulled it from the oven. Wrapped in foil and a towel until 132! ( took 30 minutes) Carved and served. Delicious. My guests said best rib EVER!

    Reply

    • Natasha's Kitchen
      December 18, 2023

      Awesome and thanks for sharing that great compliment!

      Reply

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