Prime rib is a once-in-a-while special kind of meal that’s actually pretty easy to make! This version is tender and delicious, making it Holiday perfect!
A perfectly seasoned, tender cut of beef is rubbed with an aromatic blend of garlic, rosemary, and thyme. It’s a crowd-pleaser that’s surprisingly simple to prepare, ideal for any special occasion.
Prime Rib is a Meal for Celebrating
Prime rib can seem intimidating as it’s an expensive cut of meat, but the truth is that it’s actually easy to prepare! This recipe is based on temperature, so above all else, ensure you have a meat thermometer.
- Incredibly tender, prime rib practically melts in your mouth.
- While this dinner is elegant enough for guests, the steps are simple.
- You can make restaurant-quality prime rib right at home.
- This recipe is holiday-worthy, perfect for Christmas dinner or New Year’s Eve!
Ingredients for Prime Rib
- Prime Rib (also known as standing rib roast): This recipe uses a 5 to 7-pound bone-in cut with 3 ribs. The bones add lots of flavor and ensure this meal comes out juicy and tender however, this recipe works with boneless as well. Regardless of what type of prime rib you have, adhere to the temperature guide below for the best results.
- Vegetable Oil: You can use olive oil or vegetable oil in this recipe.
- Garlic: Freshly minced garlic adds great flavor to the crust.
- Fresh Herbs: Rosemary and thyme add an herby flavor that complement the meatl
- Kosher Salt and Black Pepper: Essential seasonings of course! If using table salt, reduce the amount slightly due to the finer grain. Freshly ground pepper adds a more vibrant flavor than pre-ground.
How to Cook Prime Rib
- Prepare the meat: Remove the prime rib from the fridge 2 hours before cooking and cut the bones off. The bones are then tied to the meat before cooking.
- Season: Combine the seasoning mix and rub it over the meat.
- Roast: Roast at a high temperature to start and then cook low and slow. This method is makes incredibly tender meat.
- Rest: Remove the roast from the oven about 10 degrees before it reaches the temperature you want it. Prime rib will continue cooking while it rests.
Tips for Perfect Prime Rib
- Ensure the prime rib has a chance to come to room temp for at least 2 hours before cooking.
- A meat thermometer is essential to this recipe, I use this inexpensive one and it’s great!
- Start with a high oven temp to sear, then cook it low and slow – medium-rare prime rib is our favorite.
- Cooking times are an estimate and can vary slightly based on the shape of the roast – use temperature as a gauge to get the best results.
- Allow the roast to rest before carving.
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This prime rib is easy to make and comes out incrediebly tender.
- 5 to 7 pounds prime rib (3 ribs)
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 teaspoons Kosher salt*
- 1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary, crushed
- 1 ½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves
- ¾ teaspoon freshly ground black pepper
Remove the roast from the refrigerator and let it rest at room temperature for 2 hours before cooking.
If your prime rib has the ribs (bones) attached, place it on a cutting board, bone side up. Using a sharp knife, cut along the bones to remove them from the meat, keeping the cut as close to the bones as possible.
Set the roast on top of the bones where it was cut from and use kitchen twine to tie the bones securely to the roast, ensuring they are snug against the meat. Use a large knife to score the fat slightly at 1-inch intervals, about ⅛-inch deep.
Preheat the oven to 475°F.
In a small bowl, combine the oil, garlic, salt, rosemary, thyme and black pepper. Mix well.
Pat the roast dry with paper towels and place it fat side up in a large roasting pan with the bones acting as a rack. If your prime rib is boneless, set it on a rack. Insert a digital meat thermometer into the center of the meat, away from the bone.
Place the roasting pan in the oven and cook the prime rib uncovered for 15 minutes at 475°F. Without removing the roast or opening the oven, reduce the oven temperature to 300°F and continue cooking until the roast reaches an internal temperature is 120°F.
Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 to 30 minutes or until the temperature reaches 125 to 130°F for medium rare. *see notes for cook times and desired doneness
Once rested, use kitchen scissors to cut the twine. Remove the roast from the bones and place it on a cutting board. Using a sharp knife, cut the roast into ¾-inch slices.
If you ask, a butcher will often cut the bones off for you. Ask them to attach them with twine or you can attach them yourself.
If using table salt in place of Kosher salt, reduce to 1 ½ teaspoons.
After the initial 20 minutes at 475°F, continue cooking for the following:
10 – 12 min per pound for rare
13 -14 min per pound for medium rare
14 – 15 min per pound for medium
Final resting temperature
115 -120°F for rare
125 -130°F for medium rare
135 -140°F for medium
Calories: 1048 | Carbohydrates: 1g | Protein: 46g | Fat: 94g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 40g | Trans Fat: 0.02g | Cholesterol: 206mg | Sodium: 733mg | Potassium: 762mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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