Best Way to Cook Prime Rib
You need to know how to cook prime rib, and how to cook it well. This method of starting the oven at a high temperature and then lowering it means you get a beautifully caramelized crust on the outside of the meat, while the inside is still perfectly juicy and tender.
All About How to Cook Prime Rib
A beautiful bone-in prime rib roast is the crown jewel of many holiday meals. Even though it generally costs a pretty penny, this lavish cut of meat is worth it when properly prepared.
Since it’s so expensive, you want to cook it right. When it’s beautifully browned on the outside and medium rare on the inside, you’ve done your job.
This post will walk you through our method of how to cook prime rib, so that it comes out perfectly every single time. This method uses a blast of super high heat for a short period of time to sear the outside of the meat, and then slow cooking it to a succulent, juicy finish.
Why you’ll love Prime Rib in Oven
- Once it goes into the oven, you don’t have much to do other than reduce the oven temperature once and monitor the internal temp of the meat. Your hands are free to prepare side dishes without constantly supervising the meat.
- The method of starting the oven at a high temperature and reducing it to a lower one means you get a beautifully caramelized crust on the outside of the meat, while the inside is still perfectly juicy and tender.
What is Prime Rib?
Also known as standing rib roast, prime rib is a cut of beef from the primal rib section of the cow. It’s prized for rich marbling (and thus, flavor) and tenderness. Typically, prime rib is roasted with the bone in to achieve the richest flavor.
How much Prime Rib Per Person?
When planning a feast, aim for about 1 pound of bone-in prime rib per person for a satisfying portion. It sounds like a lot, but it takes into account the weight of the bone, as well as the fatty marbling that often goes uneaten (but enhances the flavor of the meat).
What you’ll need for the Best Prime Rib Roast Recipe Ever
- bone-in rib roast – I like a 6 to 7 pound roast (3 bones) to feed 6 people comfortably and maybe have a bit of leftovers.
- rub – see my post about Prime Rib Rub for a rub that is a combination of fresh herbs, garlic and shallots. It forms an irresistible crust on the outside of the roast.
- oil – vegetable or canola oil is what you want for this prime rib recipe, because it can withstand the very high oven temperature we’ll be using. Olive oil will burn and become bitter.
How to Cook Prime Rib: The Prep
- ROOM TEMP. Take the meat out of the fridge 2 hours before cooking to bring it to room temperature. Do not skip this step, because this is crucial to get an even cook throughout.
- RUB. Preheat the oven. Pat the roast very dry with paper towel, then drizzle the roast with oil and rub it on all sides. Then, slather the roast all over with the rub.
How to Cook a Prime Rib
- ROAST. Place the roast bone side down in a shallow roasting pan, rimmed baking sheet, or shallow baking dish. Transfer to a 450 degree F oven until a deep sear develops on outside of meat, then reduce oven temperature to 300 degrees F and continue roasting until center of roast reaches your desired temperature (more on this below).
- REST. After cooking, allow the meat to rest for 20 to 30 minutes before carving and serving with horseradish cream sauce. You can tent the cooked roast loosely with foil while it rests, to keep it warm for serving if you need to extend the rest time beyond that.
How long to cook Prime Rib
For a 6 to 7 pound roast, I roast the meat at 450 degrees for 20 to 30 minutes to get a nice crust on the outside of the meat, then reduce the oven temperature to 300 degrees F and cook until the center of the roast reaches 125 F for medium rare once rested. This could be around an hour, or a bit longer.
Prime Rib Temperature Chart
Be sure to note that the roast temperature will rise up to another 5 degrees while resting, so you’ll want to pull it from the oven 5 degrees before your target doneness temperature, as outlined in the chart below.
| Desired Doneness | Pull From Heat At | Final Temperature |
| Rare | 115 degrees F | 120 to 129 degrees F |
| Medium Rare | 125 degrees F | 130 to 134 degrees F |
| Medium | 130 degrees F | 135 to 144 degrees F |
| Medium Well | 140 degrees F | 145 to 154 degrees F |
| Well Done | 150 degrees F | 155 to 164 degrees F |
Tips for the Best Way to Cook Prime Rib
- Give the meat a bit of a massage. Don’t just lightly coat the meat with the rub, really massage it in a little bit so the flavor penetrates the meat.
- Leave your roast uncovered while cooking so that the outside gets nice and brown.
- It’s critical that you use a good quality thermometer to achieve the proper cook on the roast in this prime rib recipe. An instant read probe thermometer comes in handy in the kitchen quite often, but there’s nothing like a probe meat thermometer with an external display for cooking a roast.
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Best Sides for Prime Rib
There’s so many great options for side dishes to pair with prime rib for a special feast. Usually, I’ll choose one type of potato, one or two other vegetables, and then bread or rolls.
Potatoes
Vegetables
How to store the Best Prime Rib Roast Recipe Ever
Cool any leftover meat to room temperature, then transfer to an airtight container. Store in refrigerator up to 3 days.
How to reheat Prime Rib
To reheat prime rib, place it in a roasting pan or on a rimmed baking pan and cover it loosely with foil. Heat in a 250 degree F oven until warmed through.
Cooking Prime Rib in Oven FAQs
It’s best to cook prime rib uncovered to allow a crust to develop. Covering the roast would trap steam and make the exterior less crisp, so for a nice brown crust, keep it uncovered in the oven.
Starting with a high heat sear, then lowering the temperature, allows prime rib to cook evenly, preventing overdone edges and giving a juicy medium-rare center. So it’s best to cook it fast up front, then slow the cook down after the sear.
Prime rib and prime roast refer to the same cut of beef, but can differr in presentation and cooking style. “Prime rib” often implies a standing rib roast, cooked bone-in and carved. “Prime roast” may refer to a boneless rib roast, prepared in various ways.
Why reverse searing (searing the prime rib after roasting it) has it’s fans, I prefer the traditional method of searing the roast first and then continuing to cook it in the oven until it is done. This classic, simple technique is straightforward, easy, and always works well.
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How to Cook Prime Rib in Oven
Ingredients
- 6 – 7 pounds bone-in rib roast
- 2 tablespoons canola or vegetable oil
- 1 batch Prime Rib Rub
Instructions
- Take meat out of the fridge 2 hours before cooking to bring it to room temperature. Do not skip this step, because this is crucial to get an even cook throughout.
- Preheat oven to 450 degrees F. Place roast bone side down in a shallow roasting pan, rimmed baking sheet, or shallow baking dish. Pat roast very dry with paper towels. Rub roast on all sides with oil, then rub herb mixture all over each side of the meat.
- Transfer to oven and cook 20 to 30 minutes or until a deep sear develops on outside of meat. Reduce oven temperature to 300 degerees F and continue cooking until center of roast reaches 125 degrees F for medium rare. If you don't have a meat thermometer with an external display, begin checking internal temperature after 60 minutes total.
- After cooking, allow meat to rest for 20 to 30 minutes before carving. You can tent the cooked roast loosely with foil while it rests, to keep it warm for serving if you need to extend the rest time beyond that.
Notes
- Serve your prime rib with Creamy Horseradish Sauce for a special finishing touch.
I know you’re gonna come to my rescue with this standing rib roast recipe on Christmas, Lori, because I’ve loved every single recipe of yours that I’ve tried. I literally only prepare a standing rib roast once a year, at Christmas, so I always have to dust off my recipe for a refresher course. However…I’m out of state and don’t have my recipe handy, but your rub sounds so fantastic that I’m pretty sure I’m gonna throw rocks at mine when I get home and always use yours from now on. I picked up a few tips on your prep method, too. News at 11, as they used to say. I’ll get back on here in a few weeks and give you and your followers the outcome. Wish I could roast it today!
I am so glad my recipes have been a hit for you, Cindy! I can’t wait to hear how this prime rib turns out. Have the best Christmas!