One of my favorite things to make for a special occasion is a good, simple Prime Rib. It’s what I always make for Christmas dinner but rarely during the rest of the year because it can be fairly expensive.
I’m sure the cost does prohibit most people from making it very often because they’re afraid they’ll mess it up somehow and will have wasted the expense. I understand that! However, it’s not nearly as difficult as you might think. It’s really just like cooking a roast!
Making a gorgeous rib roast can be impressive and can give your inner chef a boost of self-confidence. The two most important things to remember are (1) have a good meat thermometer so that you can watch the temperature closely toward the end of cooking and (2) allow for adequate resting time before serving.
There are lots of recipes out there for seasonings for prime rib but, personally, I prefer just salt and pepper. It really lets the luscious flavor of the prime rib shine.
However, if you like other herbs and spices, go for it! If you’ve never cooked a prime rib, be sure to read through the instructions several times to make sure you understand the procedure and then just forge ahead with confidence.
My method for cooking Prime Rib - a perfect meal for any special occasion. Click To Tweet
How to Cook Perfect Prime Rib:
When purchasing prime rib, plan on one rib per each two people. Ask the butcher to separate the roast from the bones and tie them back with butcher’s twine.
Remove the roast from the refrigerator several hours before cooking so that it can come to room temperature.
When ready to cook, preheat the oven to 450 degrees.
Generously sprinkle all surfaces with salt and ground black pepper. Place the roast in a heavy roasting pan with the rib bones down. You don’t need a rack with a prime rib as the bones act as the roasting rack.
Cook for 15 minutes, then decrease the temperature to 325 degrees and continue cooking approximately 15 minutes per pound for rare, 17 minutes per pound for medium rare, and 20 minutes per pound for medium. The cooking time per pound is merely a guideline – measuring internal temperature is critical for a correctly cooked roast.
Start checking the internal temperature in the thickest part of the roast about 45 minutes before the estimated end of cooking time. The temperature should read 120-125 for rare, 130-135 for medium rare, and 140-145 for medium. I don’t recommend cooking a prime rib any further than medium.
When desired temperature is reached, remove the roast from the oven, cover the pan with foil and let it rest for 30 minutes before carving.
When ready to serve, cut and remove the twine. Separate the roast from the bones.
Slice and serve.
Enjoy!
Prime Rib
Ingredients
- 1 Prime Rib (or beef “oven roast”)
- Salt
- Pepper
Instructions
- When purchasing prime rib, plan on one rib per each two people. Ask the butcher to remove the roast from the bones and tie it back with butcher’s twine.
- Remove the roast from the refrigerator several hours before cooking so that it can come to room temperature.
- When ready to cook, preheat the oven to 450 degrees.
- Generously sprinkle all surfaces with salt and ground black pepper. Place the roast in a heavy roasting pan with the rib bones down. You don’t need a rack with a prime rib as the bones act as the roasting rack.
- Cook for 15 minutes, then decrease the temperature to 325 degrees and continue cooking approximately 15 minutes per pound for rare, 17 minutes per pound for medium rare, and 20 minutes per pound for medium. The cooking time per pound is merely a guideline - measuring internal temperature is critical for a correctly cooked roast. Start checking the internal temperature in the thickest part of the roast about 45 minutes before the estimated end of cooking time. The temperature should read 120-125 for rare, 130-135 for medium rare, and 140-145 for medium. I don’t recommend cooking a prime rib any further than medium.
- When desired temperature is reached, remove the roast from the oven, cover the pan with foil and let it rest for 30 minutes before carving.
- When ready to serve, cut and remove the twine. Separate the roast from the bones. Slice and serve.
Notes
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More prime rib recipes you might enjoy:
- Prime Rib with Horseradish Crust from Food Network
- Prime Rib Recipe and Video from Martha Stewart
- 13 Rules for Perfect Prime Rib from Serious Eats
- Herbed Prime Rib Roast from Whole Foods Market
that’s a nice piece of meat…cooked to perfection
Thank you so much!
We did exactly the same thing for Valentines! Much better dinner at home than most restaurants. Prime Rib, cooked to 125 Deg., Baked stuffed potatoes with cheddar, sour cream, scallions, butter, and green beans with almonds. Topped off with a nice Chardonnary (J Lohr), and Carrot Cake..Bon Appetit!!
I’m confused! “Have the Butcher remove the bones.” “Place with the ribs bone down”. ?!?!?!
I went back and clarified that sentence. The butcher separates the roast from the bones and then ties it all back together with twine. It’s the standard way of preparing a prime rib so any butcher will understand what you’re asking for.
Oh I am definitely trying this!! I also like to keep it simple with just salt and pepper.
That’s my preference, Ashley. In my opinion, all a prime rib really needs is salt and pepper. It’s such an expensive cut that I like to let it’s natural flavor shine.
Aha! Now that makes more sense. Thought I was just stupid.
Thanks Lana- will definitely try this.
I’m glad you asked, Vicki! And happy that I could clarify it for you.
Boy, you can beet me cooking. This is done to perfection. Wish I had a slice.
I still can’t make angel biscuits :-)
That looks so very delicious! I may be inspired to give it a shot!
Miss P
Great tip about letting the roast come to room temperature before cooking. Makes all the difference. Lovely prime rib, Lana. Now I’m starving!
We love prime rib but never make it at home but I need to change that! Yours looks perfect!
I am with you on just simple preparation when it comes to a great piece of meat – Yum!!!
great advise but would add a clove of garlic crushed to a paste with salt and rubbed on roast with a sprinkle of rosemary—over the top
Why is your recommendation to never cook a Prime Rib beyond medium doneness. My immediate family prefers medium Well and that is still very juicey and tender. I was of the impression that practice came from restaurant chefs who were concerned with timing. The faster it cooks the more customers you can service. I used to always ask for well done beef in restaurants, but it always came out tough with a burnt crust and no taste. It was always overcooked and then someone suggested I try med well and it worked. I even tried Med. but that was a bit too red and raw in the middle for me. My question is why do most Steak houses grill with such high tempertures?
Why do you advise not cooking Prime Rib to more than medium done? My entire immediate family prefers med Well. In my humble opinion, med well is still tender and Juicey. There are lots of us who prefer med well and we are not using a 800 degree grill to cook our beef with. I agree with keeping the seasonings simple and everything else you said, just can’t take raw (in my view) beef of any kind. Liked-minded people and I are simply ignored. Why?
Not really sure why you’ve left two comments on the same post, but I’ll respond to the last one here. The reason you don’t cook a prime rib to well done is because it is a very large piece of meat and by the time the interior is well done, the outside will be burned. Very burned. When cooking to medium, there are always more done areas on the end. It’s not possible to cook a roast that size to the same temperature throughout. Those who like theirs done can always take a portion from the ends. After slicing the roast, if you want yours cooked more, you can still return the individual portions to the oven to cook them some more.
Of course, if you want to cook your prime rib until it’s well done in the center, go right ahead. It’s not like I’m making up unbreakable rules for cooking roasts here. You cook anything you want in any way you want in your own kitchen.