Perfect Prime Rib Recipe

If prime rib feels intimidating, you’re in good company because it used to intimidate me too. After testing different techniques over the years and applying all my restaurant experience of working with all different cuts of beef, this simple process became my go-to because it gives you great results without stress.

How to Choose a Prime Rib Roast

Prime rib is also known as the standing rib roast (because it is cooked “standing” on the ribs), although it’s not always cooked with a bone. Here are some things to remember when buying:

• When choosing the meat, always remember that it will taste as good as the the meat you choose. So choose a better quality meat for the best results. It’s called “prime rib” for a reason, because it features prime cut of beef.
• Keep at least half of the fat cap on the steak as well. Remember that fat will contribute a lot of flavor and tenderness to the meat during the cooking process.
• Choose a cut that has great marbleization throughout.

Prime Rib: Bone-On vs Boneless (Which Should You Choose?)

Personal recommendation (based on many trials) is that you get the prime rib roast without the bone. (If your only option at the store is to have it with the bone, you can ask the butcher to take the bone off and tie the roast for you.) Why it’s my personal recommendation to remove the bone:

• There hasn’t been much evidence to support the idea that keeping the prime rib on the bone will help with the flavor and the tenderness. (I’ve cooked it both ways and did not notice a difference in the tenderness or flavor.)
• Without the bone, you will get a beautiful sear and seasoning on the outside on all four sides.
• In order to carve and serve, you still will need to cut off the bone.

How To Cut The Bone Off Prime Rib

If you got the bone-in prime rib and need to remove it:

• Set the roast on its side so you can see where the bones curve.
• Run a sharp knife along the natural seam between the bone rack and the meat, letting the bone guide your blade.
• Keep your knife tight to the bones — you’re separating, not trimming away meat.
• Lift the roast slightly as you cut, which helps the bones release without sawing too hard.

TIP: don’t discard the rib but add it to the bottom of the roasting pan and hopefully it will add some juices to the pan drippings. (Or save it to use in beef stock later.)

Seasoning for the Prime Rib

For my prime rib roast, I use a wet rub, which is a combination of oil and dried herbs and seasoning. I combine olive oil (or avocado oil) with fresh pressed garlic, dried rosemary and thyme, salt, pepper, and some garlic powder.

Tips For Preparing the Meat

The day before cooking prime rib, you will need to salt it generously and let it sit in the refrigerator. 

• If you notice too much fat on the outside, you can cut off about half of it. You don’t want to cut off all of it or the meat will not be as juicy.
• Before salting, you will want to score the fat cap on top by slicing it in a crisscross pattern.
• Generously rub the meat all over with coarse salt. Make sure to get in between the cuts in fat and on the side where the ribs separate from the meat.
• Place it on the plate, cover tightly with plastic wrap and then aluminum foil, and refrigerate overnight or up to 18 hours. 

How To Cook The Perfect Prime Rib

Make sure to pull the meat out of the refrigerator 2-3 hours before cooking and let it get to room temperature. 

Seasoning: Combine pressed garlic, olive oil, dried herbs, black pepper, and garlic powder in a bowl and mix. (DON’T add the salt since it’s already salted.)

Place the salted prime rib into a rimmed baking sheet and pour the wet rub over it. Rub the whole piece of meat with the seasoning mix all over, on all the sides. Try to get it as even as possible.

Place the seasoned prime rib roast in the prepared roasting pan, onto the inserted wire rack. Make sure to use the leave-in thermometer to track the temperature of the meat! Insert the probe into the middle of the meat to track the temperature of the very center.

Cooking: Preheat the oven to 500°F. Place the roasting pan into the oven and cook for 15-20 minutes to sear the meat. Lower the temperature to 250°F and cook until the roast reaches your desired temperature.

How To Tell If Prime Rib Is Done?

Leave-in meat thermometer is the best to use to track when your meat is done because you can read the internal temperature of the meat without opening the oven.

If not, take the prime rib out of the oven to measure internal temperature and keep the oven closed. This will prevent temperature drops in the oven.

Internal Temperature Chart

• Rare: 115–120°F
• Medium Rare: 125–130°F
• Medium: 135–140°F
• Medium Well: 145–150°F

Time-Per-Pound Chart Cooking at 250°F

Use these as general guidelines, always confirm doneness with a thermometer:

• Estimate 30–35 minutes per pound is a good rule for medium-rare.
• Note that small roasts cook faster per pound than large ones.
• Bone-in roasts may take slightly longer than boneless.
• 4–5 lb. roast: approximately 2.5 to 3 hours
• 6–7 lb. roast: approximately 3 to 3.5 hours
• 8–9 lb. roast: approximately 4 to 4.5 hours
• 10–12 lb. roast: approximately 5 hours

How To Cut the Prime Rib

Once the meat reached the temperature, take it out of the oven but do NOT cut into it yet.

Place prime rib on the wire rack inside a rimmed pan, take off the cooking twine, and tent it with aluminum foil. Let it rest for about 20 minutes. 

Using a long, sharp knife, slice the prime rib against the grain, into steaks that are about 1/2 an inch thick. (Or cut it thicker or thinned based on personal preference.)

How Much Prime Rib To Estimate Per Person?

When getting a boneless prime rib, estimate 1/2 – 3/4 lb. per person, depending on the type of dinner. For a large holiday dinner with many additional sides, 1/2 lb. per person will be plenty. For a light family dinner, estimate 3/4 lb. per person. You can carve thicker or thinner slices of steak as well, depending on the dinner.

For bone-in prime rib, estimate 3/4-1 lb per person when purchasing. Remember, it’s best to buy a little more than you think you need. It’s better to have leftover than not enough.

Storing and Reheating Instructions

Storage: Let leftover prime rib cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for 3–4 days.

Reheating: Prime rib can dry out quickly, so gentle heat is the key, so oven is best. Preheat oven to 325°F. Place slices in a small baking dish with a splash of beef broth and cover it tightly with foil. Warm for 10–15 minutes, just until heated through. This keeps the meat tender without overcooking it.

Frequently Asked Questions

What pan should I use?

Any heavy, oven-safe roasting pan works but make sure you an fit a wire rack in it. Or use a smaller roasting pan with a rack. For larger cuts, a larger roasting pan with a rack. Having a rack helps air circulate under the meat and promotes even cooking.

Do you cover prime rib while it cooks?

No. Leaving it uncovered helps the surface dry slightly, which creates a better crust as it roasts. Covering the meat traps steam and prevents browning.

How long should prime rib rest before slicing?

Aim for 20–30 minutes. Resting allows the juices to settle back into the meat instead of running out onto the cutting board. This will ensure an juicy and tender prime rib.

What internal temperature should I aim for?

For medium-rare, take the roast out of the oven at 120–125°F, then let it rest. The temperature will rise a few degrees as it sits. A digital thermometer is the most reliable way to achieve your preferred doneness.

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There are many main dish choices for holidays, like roast beef and beef tenderloin but prime rib is a favorite for so many families! 

Originally published on Will Cook For Smiles in December 2022.