Prime Rib Roast
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Prime Rib Roast, also known as Standing Rib Roast, is perfect for a holiday dinner or a special occasion. It’s not an economical cut of meat so when you do buy it you want to make it worth your time and money. But when you do make it the right way, get ready for those compliments, because they will be coming.
Before You Start
- Choose a Quality Roast: Invest in a high-quality prime rib from a reputable butcher. Look for good marbling, which ensures tenderness and flavor. Don’t hesitate to ask your butcher for recommendations or specific cuts that are best for roasting.
- Bring to Room Temperature: Let your prime rib sit out at room temperature for 1 to 2 hours before cooking. This ensures even cooking throughout the roast, preventing a burnt exterior and undercooked interior.
- Dry the Roast Thoroughly: Use paper towels to pat the roast completely dry. Removing excess moisture is essential for achieving a beautiful, crispy crust that locks in the juices.
- Season Generously: Don’t be shy with your seasoning. A well-seasoned roast enhances the natural flavors of the beef. Make sure to evenly spread the compound butter mixture over the entire surface for maximum flavor infusion.
- Use a Reliable Meat Thermometer: Precision is key when cooking prime rib. Invest in a good meat thermometer to monitor the internal temperature accurately. This guarantees you will achieve the perfect medium-rare doneness without overcooking.
- Preheat Your Oven Properly: Ensure your oven is fully preheated to 450°F for at least 30 minutes before roasting. A hot oven sears the outside of the roast, creating a flavorful crust while keeping the inside tender and juicy.
- Let It Rest: After roasting, let your prime rib rest under aluminum foil for 20 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful roast when you slice it.
What You’ll Need
Prime Rib: The star of a good prime rib roast is obviously the prime rib so make sure you choose the right one. The more marbled your meat, the juicier and more flavored it will be.
If you can afford it, choose a dry-aged cut of beef. Dry-aging is a process where large cuts of meat are held in a temperature and humidity-controlled room for several weeks. The whole idea behind this is that during this time, the meat will become more tender and flavorful.
Buy a bone-in prime rib. The idea behind this is insulation. Meat around the bones will cook slower, therefore the meat around the bones will be extra tender and juicy.
All you need is the prime rib and seasoning. Seasoning can be as simple as salt and pepper as long as you generously season the meat. However, I wanted to add a bit more flavor into my prime rib by making a compound butter loaded with herbs and spices.
All this compound butter is going to do is just enhance the flavor of the roast. It truly is worth the extra effort.
Prime Rib Roast Internal Temperatures
Timing is a pretty loose guide when it comes to cooking prime rib. Ovens are all different. A thermometer is the ONLY way to guarantee a perfectly cooked prime rib just how you like it.
| Rare | 120°F (48.9°C) |
| Medium Rare | 130°F (54.45°C) |
| Medium | 140°F (60°C) |
| Medium Well Done | 150°F (65.5°C) |
| Well Done | 160°F (71.1°C) |
First things first, patience is your best friend here. Allowing your 5-pound prime rib to sit out at room temperature for one to two hours isn’t just a suggestion—it’s essential. This step ensures that your roast cooks evenly. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Pat it dry with paper towels.
When it’s time to preheat your oven to 450°F, make sure it’s nice and hot. This high temperature blast is crucial for searing the outside of your roast, giving you that irresistible crust while keeping the inside tender and medium-rare.
Now, let’s talk compound butter. Mixing your 8 tablespoons of unsalted butter with chili powder, cumin, fresh thyme, rosemary, and garlic isn’t just about flavor—though that’s a huge part of it. This magical mixture will create a beautiful, flavorful crust that locks in all those juicy juices. Don’t be shy when spreading it all over the roast; every nook and cranny deserves some of that buttery goodness. If you’re feeling fancy, use a spatula to get an even spread, but using your hands can be a fun (and delicious) way to ensure it’s all covered.
I like to make a gravy from the drippings so I always add some garlic and onion at the bottom of the skillet. This not only elevates the beef for even cooking, but it also adds lots of flavor to the drippings for that gravy we’ll make later on. Place the roast bone side down over the onions. If you don’t have a skillet large enough to fit the roast, use a roasting pan.
Cook the roast for 15 minutes at 450°F then reduce the temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes per pound, however, start reading the temperature after about an hour.
Here’s a pro tip: keep a reliable meat thermometer handy. Cooking a prime rib is all about precision. Aim to pull the roast out of the oven when it hits 120°F—this is your cue to let it rest.
Once the thermometer hits 120°F, remove the roast from the oven. Place it on a cutting board and cover it with aluminum foil and resist the urge to slice right away. Letting it rest for 20 minutes allows the juices to redistribute, raising the internal temperature to a perfect 130°F for that ideal medium-rare finish.
While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
Mix the 1 tablespoon of cornstarch with 2 tablespoons of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy. Then all you have to do is strain it and pour it into a gravy boat.
How Long to Cook a Prime Rib Per Pound
The general rule of thumb is 15 minutes per pound but this is a very general rule of thumb. As mentioned above the best way to tell when your prime rib is done the way you want it, is to use a meat thermometer.
Also, always try and give yourself a little wiggle room when serving this for your holiday meal.
How To Serve
My favorite way to serve prime rib is with mashed potatoes. There’s nothing more comforting than a slice of this juicy prime rib roast over a cloud of creamy mashed potatoes and smothered in gravy. Here are some other recipes you can serve along with your roast:
- Roasted Potatoes
- Roasted Mushrooms and Veggies
- Old Fashioned Green Beans
- Garlic and Herb Roasted Carrots
- Dinner Rolls
- Roasted Asparagus
- Potatoes au Gratin
Other Delicious Beef Recipes To Try
Roast Beef
Beef Bourguignon
Beef Tenderloin
Beef Wellington
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Prime Rib Roast
Video
Ingredients
Compound Butter
- 8 tablespoons butter (unsalted, room temperature (1/2 cup or 1 stick))
- 2 teaspoons chili powder (I used a mild chili powder)
- 1 teaspoon cumin (ground)
- 1 tablespoon thyme (chopped, fresh)
- 1 tablespoon rosemary (chopped, fresh)
- 3 cloves garlic (minced)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 5 pounds prime rib
Prime Rib Roast
- 2 medium onions (quartered)
- 5 cloves garlic (peeled)
- 4 sprigs thyme
- 2 sprigs rosemary
Gravy
- 1 cup dry red wine
- 1 cup beef broth (low sodium)
- 1 tablespoon cornstarch
- 2 tablespoons water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.
- Preheat your oven to 450°F for at least 30 minutes, while the prime rib comes to room temperature.
- In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
- With either a spatula or your hands, spread the compound butter mixture over the entire roast.
- Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don't have a large enough skillet, use a roasting pan. Place the roast over the onions in the skillet.
- Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib.
- Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
- Slice and serve with gravy over mashed potatoes.
Gravy
- While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
- Mix the 1 tablespoon of cornstarch with 2 tablespoons of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy.
- Strain into a bowl, then pour it into a gravy boat.
Equipment
Notes
- Pat the roast dry. It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
- Room temperature meat. Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
- Temp the roast. Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
