A delicious and easy Prime rib recipe that is perfect for a holiday get together. Seared in the oven then slow roasted for the perfect texture.
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Prime Rib is a Christmas tradition in our home. Every year we have a beautifully roasted Prime Rib for Christmas Dinner and absolutely everyone looks forward to it.
Since this is an expensive cut of beef, it can be a little intimidating to cook. However, thanks to this super simple step by step recipe you will have a perfectly cooked Rib Roast every single time.
What is special about prime rib?
Prime Rib is a very tender cut of meat that is marbled with fat making it incredibly flavorful. It is rich, creamy, and one of our favorite cuts of beef.
How Much Prime Rib do you need?
A good rule of thumb is 1/2 lb – 3/4 lb per person if you are serving a few different sides with the roast (like we typically do at Christmas) or 1 lb per person if you won’t have many sides.
Bone-in or Boneless Prime Rib?
Bone-in rib roasts are typically going to be more flavorful than boneless, but boneless are great as well.
How long do I cook my prime rib?
This 100% depends on how large your roast is. A smaller roast will cook faster than a large one. When we are cooking our prime rib we always shoot for an internal temperature of 130-135F after resting. This makes the center a perfect medium rare, while the outer edges are a touch closer to the medium side. For this recipe we cook the roast at a high heat for 3 minutes per pound to sear the outside, then lower the temperature to 325 for 13-15 minutes per pound for medium rare and 14-15 minutes per pound for medium. Sorry I refuse to give you times for over medium. haha!
I always recommend using a meat thermometer when cooking Prime Rib. This just helps to lessen the worry of having under or over cooked meat. My hands down favorite is the Meater wireless thermometer, but I also have this wired meat thermometer that is great for monitoring the internal temperature without opening the oven.
For a perfect medium rare make sure to remove the roast from the oven between 125F – 130F, as the meat will continue cooking 5-10 degrees when resting.
I can’t find Prime Rib at my store!
Typically Prime Rib will be labeled Rib Roast at the grocery store. Prime is the meat grade given. If you are on a budget look for a Rib Roast that is graded as Choice. This will still give you a flavor packed cut, with a less expensive price tag. Learn more about Beef Grading if you want to feel more confident when shopping for beef at the grocery store.
Ingredients
- Rib Roast – if you are looking in the meat department Prime Rib will usually be labeled rib roast, so look for that! You can choose prime grade or choice grade, both will result in a great roast.
- Butter – unsalted or salted butter works, usually I have salted butter on hand.
- Peppercorns – use whole peppercorns and crush them. They pack more flavor than preground pepper.
- Thyme and Rosemary – fresh herbs add fresh flavor to the roast
- Sea Salt – course ground salt is preferred, it gives a really nice crust to the roast.
- Garlic – fresh minced if possible.
How to Cook the Perfect Prime Rib
- 2-3 hours before cooking remove rib roast from fridge to come up to temperature.
- Preheat oven to 500 degrees F.
- In a small bowl combine softened butter, chopped peppercorns, chopped thyme, chopped rosemary, sea salt, and minced garlic. Mix to combine.
- Evenly spread butter mixture over top of roast (fatty side up).
- Place onto a roasting rack and cook in preheated oven for 15 minutes. If your roast is a different size, multiply the weight of the roast by 3 minutes.
- When the time is up turn the temperature down to 325 F. And bake to the desired temperature. I HIGHLY recommend using a meat thermometer. to ensure the perfect temperature is achieved.Medium Rare: 13-15 minutes per pound, remove from oven at 120-125 F.Medium: 14-15 minutes per pound, remove from oven at 130-135 F.Remember that your roast will continue to cook 5-190 degrees after removing from the oven. So we will remove it before it reaches the final temperature.
- Remove the roast from the oven, cover with foil, and allow to rest for 30 minutes before slicing.
Share Your Experience
I would love to hear about your experience making and enjoying my Prime Rib Recipe! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Oven Roasted Prime Rib
Equipment
Ingredients
- 5-6 lb boneless rib roast
- ½ cup butter softened
- 1 tbsp peppercorns roughly chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 2-3 tbsp course sea salt
- 2 tbsp minced garlic
Instructions
- 2-3 hours before cooking remove rib roast from fridge to come up to temperature.
- Preheat oven to 500 degrees F.
- In a small bowl combine softened butter, chopped peppercorns, chopped thyme, chopped rosemary, sea salt, and minced garlic. Mix to combine.
- Evenly spread butter mixture over top of roast (fatty side up).
- Place onto a roasting rack and cook in preheated oven for 15 minutes. If your roast is a different size, multiply the weight of the roast by 3 minutes.
- When the time is up turn the temperature down to 325 F. And bake to the desired temperature. I HIGHLY recommend using a meat thermometer. to ensure the perfect temperature is achieved. Medium Rare: 13-15 minutes per pound, remove from oven at 120-125 F.Medium: 14-15 minutes per pound, remove from oven at 130-135 F. Remember that your roast will continue to cook 5-190 degrees after removing from the oven. So we will remove it before it reaches the final temperature.
- Remove the roast from the oven, cover with foil, and allow to rest for 30 minutes before slicing.
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