Juicy, flavorful, and perfectly cooked prime rib made right at home! With a beautifully seasoned crust and bone-in presentation, it’s festive for the holidays or special occasions.
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Perfect Prime Rib Recipe
Whether you’re looking for a slightly more elegant way to cook a steak in the oven for the holidays, or something a little fancier than an easy beef tenderloin roast for a special Sunday dinner, bone-in prime rib is the way to go!
Also called a standing rib roast, much like tri-tip, this cut is marbled with fat to keep it moist, resulting in melt-in-your-mouth tender beef, and because we use very high heat at first, it forms a beautiful crust on the outside. It’s a showstopper for any occasion!
Why You’ll Love It
- Perfectly cooked, fancy steak dinner, no reservations needed!
- With simple seasoning and some oven time, it’s an easy way to impress a crowd.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Bone-in Angus prime rib roast: Depending on your budget, you can choose a prime grade or choice grade (both will still be called prime rib). Look for consistent marbling.
- Olive oil: Gives the outer crust some color and helps the seasoning stick to the meat.
- Seasoning for prime rib: Salt, pepper, minced garlic, and fresh rosemary.
Bone-In Prime Rib Roast or Boneless: Bone-in is great for special occasions. I prefer the flavor of bone-in, and I love the presentation. Boneless prime rib is great for faster cooking and easier slicing.
How to Cook Prime Rib
Bring the meat to room temperature an hour before you begin. In a small bowl, combine the oil and seasoning. Rub it over the prime rib (you can also do this at the beginning of the hour).
Place roast fat side up on a rack inside a roasting pan. Roast at 500°F for 15 minutes to form outer crust. Reduce heat to 325°F and continue baking until it’s done to your liking.
Remove prime rib from the oven, place it on a platter or cutting board, and loosely tent it with foil. Let it rest for 30 minutes. It will continue to rise 5-10 degrees as it sits, so keep that in mind when you’re roasting.
Slice against the grain, so each piece is about 1/2 inch thick. Serve with horseradish and au jus from the pan drippings, if desired, along with all your favorite sides.
Prime Rib Cooking Time and Temperature
The best prime rib recipe is usually served medium-rare or medium. Its pink hue and marbled fat is what make this roast look extra juicy! However, if you happen to prefer it medium or medium-well, here are some guidelines.
Medium-Rare – 115-120°F (125-130°F after resting)
Medium – 125-130°F (135-140°F after resting)
Medium-Well – 140-145°F (150°F after resting)
Tips for the Best Melt-in-Your Mouth Prime Rib
- To make slicing and serving easier, you can ask your butcher to cut the roast from the bones and tie it back with butcher’s twine.
- Make sure to bring the meat to room temperature. It will help with even cooking and give the outside a beautiful crust.
- Use a meat thermometer for accurate reading of internal temperature.
- Make sure to let it rest. Prime rib juices need time to redistribute, so it doesn’t run dry.
More holiday main dishes include oven roasted turkey or easy baked ham.
More Main Dish Recipes
Prime Rib Recipe
Video
Ingredients
- 4-5 pounds bone-in angus prime rib roast
- 3 Tablespoons olive oil
- 1 Tablespoon sea salt
- 2 teaspoons ground pepper
- 6 cloves garlic , minced
- 1-2 teaspoons fresh rosemary
Instructions
- Temper the meat: One our before cooking, take meat from the refrigerator. Let it sit out until it comes to room temperature, about 1 hour.
- Preheat: Preheat oven to 500°F.
- Season: In a small bowl, combine 3 Tablespoon olive oil, 1 Tablespoon salt, 2 teaspoons pepper, 6 cloves of garlic, and 1 teaspoon rosemary. Rub all over the prime rib.
- Bake: Place the roast fat side up on a rack inside a roasting pan. Bake for 15 minutes. Reduce heat to 325°F and continue baking until it reaches the doneness level you desire. This will take approximately 17 minutes per pound for medium rare, and 20 minutes per pound for medium. Use an instant read meat thermometer to read the temperature level. Keep in mind the temperature will raise 5 – 10 degrees while it rests.Medium-Rare – 115 to 120°F (125 to 130°F after resting) often considered ideal for balancing tenderness and flavor.Medium – 125 to 130°F (135 to 140°F after resting)Medium-Well – 140 – 145°F (150°F after resting)
- Rest: Remove roast from oven and loosely cover with foil. Rest for 30 minutes.
- Carve: Slice against the grain into slices about 1/2 inch thick. Add horseradish to serve, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Side Dish Suggestions
When serving a traditional holiday dinner with prime rib, I often include these on the menu:
Recipe FAQs
Once completely cooled, wrap each piece in plastic wrap or foil and transfer it to an airtight container. It’ll keep for up to 4 days in the fridge.
Sure, you can! They’ll stay fresh in the freezer for up to 3 months. Thaw in the fridge overnight and reheat it for a quick and easy dinner.
I suggest in a skillet or the oven. Add a splash of beef broth to keep it moist.
