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A sliced prime rib roast on a cutting board. A two-tined fork is holding the roast.
5 from 20 votes

Prime Rib

This easy prime rib recipe uses the reverse sear method to ensure even cooking. I'm sharing all of my best tips and tricks so that you can make this special standing rib rost perfectly.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Waiting/Resting Time 3 hours
Total Time 5 hours 55 minutes

Ingredients

  • 1 prime rib 3-12 lb (mine was 6lb)
  • Kosher salt
  • Ground black pepper

For the rub

  • 2 tablespoons olive oil or melted butter
  • 1 tablespoon chopped fresh rosemary
  • 3 cloves garlic minced NOT pressed

Instructions

1 - 4 days before roasting (optional):

  • Using a boning knife, trim any excess fat, leaving about ¼ inch of fat around the roast. Do not trim it all! - it’s important to do this when the meat is cold, it’s so difficult to trim the fat when it’s at room temp as it becomes tender
  • With paper towels, pat the roast dry then generously season with kosher salt from all sides. Place on a wire rack, and keep in the fridge uncovered to air dry for 1-4 days.

On the day of roasting:

  • Remove the roast from the fridge 2-3 hours prior to roasting so it comes to room temp. This is a very important step, don’t skip it!
  • Preheat the oven to 210°F/100°C.
  • Pat the roast dry with paper towels, if it wasn’t salted before then generously season it with kosher salt, and sprinkle with ground black pepper from all sides.
  • Make the rub. In a small bowl combine the olive oil with rosemary and garlic then rub on the roast, and spread it well with your hands.
  • Place the roast on a roasting pan with a rack, fat cap side UP and place in the oven until the internal temperature registers 125-130°F/51-54°C for medium rare. This will take around 2 and half to 4 and half hours depending on the size of the roast. Start checking the internal temperature at 2 hours using a meat thermometer, to make sure that you don't end up overcooking the roast.
  • Remove from the oven onto a cutting board, cover loosely with foil and allow to rest for one hour.
  • Preheat the oven to the highest possible temp (mine goes up to 500°F/250°C), remove foil and place the roast on the roaster again and “sear” in the oven for 8-10 minutes. This will form a nice crust that is brown and crisp. Remove from the oven, no need to let it rest, carve and serve with horseradish sauce.

Notes

  • The time it takes to cook this prime rib recipe will depend on the size of your roast. Plan on cooking for about 30 minutes per pound, but use an instant-read thermometer for accuracy.
  • For medium-rare prime rib, you should roast the meat until it reaches an internal temperature of 125-130°F/51-54°C.
  • The final prime rib temperature for rare meat is 120-125°F. Medium is 130° - 135°F, and well done is over 140°F.
  • Keep in mind that the meat will rise in temperature about 10°F while it's resting.
  • For Even Cooking, you need to let the roast sit out at room temperature for at least an hour before cooking it. If you roast prime rib directly from the fridge, the ends will overcook and the center will be undercooked.
  • When Buying, ask for a prime rib cut from the chuck end rather than the loin end. 
  • Don't Trim Too Much. While you should remove any excess fat from your roast, leave some of it on. That layer of fat will help keep the meat juicy.
  • Slice into ½ to ¾ inch slices for serving.
  • Serve Prime Rib with Horseradish Sauce. Some may enjoy just prepared horseradish with their prime rib, but I prefer to make this extra flavorful creamy sauce.
  • Plan Ahead. It really makes a big difference if you can dry the roast in the fridge for a few days. Do that part up to 4 days before you're going to serve prime rib for dinner. 
  • To Store: Store leftover prime rib in the refrigerator in an airtight container for up to 5 days.

Nutrition

Calories: 1397kcal | Carbohydrates: 1g | Protein: 62g | Fat: 125g | Saturated Fat: 51g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 56g | Cholesterol: 274mg | Sodium: 202mg | Potassium: 1011mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 7mg