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Perfect Prime Rib

This cut of beef is extremely tender, unbelievably juicy, with a bold flavor that needs no dressing up.

And the best part? Preparing a perfect rib roast is easy, once you know a couple tricks.

Choosing Your Roast

Shopping for a roast can be confusing because the very same cut of meat goes by several different names. "Prime rib" is the most famous term, but the word "prime" actually describes the grade of the meat, not the cut. (The top three grades of beef are Prime, Choice, and Select.)

See how to make Perfect Prime Rib (VIDEO) >>

Meats graded "Prime" are sold almost exclusively to restaurants, so you probably won't find "prime rib" at the grocery store. Instead, look for roasts labeled "rib roast," "eye of the rib roast" or "standing rib roast." A boneless rib roast may be called "eye of the rib" roast--or if the ribs are still attached, a "standing rib" roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve. If you buy a roast with the ribs attached, have the butcher remove the the backbone, or the roast will be difficult to carve.

How Much to Buy?

Allow at least six ounces of cooked, trimmed meat per adult. A boneless roast will give you about two servings per pound, and a bone-in roast will give you one to one-and-a-half servings.

    Season Simply

    Rib roast doesn't need a marinade or any complicated preparations; the meat speaks for itself. If you like, prepare a simple seasoning rub: fresh herbs, lemon zest, garlic, pepper and Dijon mustard are all good matches for beef. To infuse even more flavor into the meat, sliver the garlic, make tiny slits in the roast and insert the garlic bits. You can cover the meat with the spice rub up to 24 hours in advance; wrap it tightly with plastic wrap and refrigerate until you're ready to roast. No need to bring the meat up to room temperature first; you're going for a pink center, so it's okay if the outside heats up faster than the inside. Don't salt the roast until right before cooking.

    Roasting Tips

    Place the meat in a roasting pan that's slightly bigger than the roast itself. If the pan is too big, the juices from the meat will spread out in the pan and evaporate. For a boneless roast, it's best to use a roasting rack. If you've chosen a bone-in roast, the bones themselves will serve as your roasting rack. One side of the meat will have more fat on it; you want this side facing up so the meat will baste itself as it cooks. Don't add water to the pan, and don't cover it!

    Time and Temperature

    There are two ways you can roast:  At a low temperature for a long time, or at a high temperature for a shorter time.

    Your roast will shrink less if you cook it low and slow, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.

    You can also combine the two methods by starting at a high temperature to sear the outside, then turning down the oven after 30 to 45 minutes to finish. If you're roasting at 325 degrees F (165 degrees C), the meat will take about 17 to 20 minutes per pound. If you start the roast at 450 degrees F (235 degrees C) for the first 30 minutes and then reduce the temperature to 325 degrees F (165 degrees C), allow about 13 to 15 minutes per pound.

      The Real Secret to a Perfect Prime Rib

      A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan!). For medium rare, roast to 130-140 degrees F/55-60 degrees C; for medium, 145-155 degrees F/63-68 degrees C. Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven. Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center.

      The slices taken from the ends of the roast will be the most done, and the middle will be the least done, so you should be able to suit the preferences of everyone at the table. Serve with pan drippings and horseradish on the side.

        Jun. 25, 2009 4:37 pm
        The way the restuarant prepares Prime Rib for roasting is to roll it in corse salt and black pepper with just a hint of rosemary..I have cooked at several top dollar restaurants and the preperation method was the very similar at each place..also it is figured that 8 OZ per person is correct serving fot figuring out the amount to buy for at home roasting..
        Ronald Davis 
        Aug. 21, 2009 3:39 pm
        I'm gonna cook one tomorrow, and I know it will be very flavorful. God Bless Whom ever reads this.
        Sep. 2, 2009 6:48 am
        130 -140 is hardly medium rare. Try 118-120 and let it rest.
        Sep. 7, 2009 1:16 pm
        Cook 8 pounds (3 ribs) at 450F for 20 minutes then 325F for about 1hr 45min. Reached internal temp of 125F-130F. Tented and rested to perfection after 1 hour. There were differents cuts to satisfy everyone.
        Oct. 23, 2009 3:43 pm
        There is nothing wrong with cooking a rib roast until it is barely pink and not bleeding. Unless you are absolutely sure the meat is fresh and top quality, it needs to be cooked. My only advise is to be attentive and use your experience to be the best cook you can be.
        Nov. 9, 2009 1:06 pm
        Yummy! can't wait. Wish,me luck ...I'm not a cook, i'm an eater...
        Nov. 14, 2009 7:31 am
        Anything more than a little oil, salt & pepper is overseasoning. The roast speaks for itself.
        Nov. 24, 2009 7:21 am
        You can rub the prime with Lipton French onion soup and take spreadable butter on left and right side to add a nice touch.
        Dec. 7, 2009 2:24 pm
        We're having prime rib for Christmas 2009 and I'm looking forward to it!
        Dec. 8, 2009 12:11 am
        So would a white wine and garlic marinade be too much???
        MamaAri ScratchQueen 
        Dec. 9, 2009 6:38 am
        I think I will treat myself to prime rib (medium rare) this weekend. Thanks for the suggestion.
        Dec. 9, 2009 6:45 am
        Definitely do not marinate a rib roast - all that's needed is coarse salt, pepper, a little garlic, and chopped dried rosemary, rubbed on the outside.
        Dec. 9, 2009 1:22 pm
        Thanks for ALL the good tips, will try this for Christmas dinner, wish me luck, my mouth is already watering.
        Dec. 9, 2009 4:09 pm
        This is our family's holiday traditional main dish (even while I was growing up). I feel that anything more than coarse salt, fresh cracked pepper, and perhaps a little fresh rosemary (maybe a sprig on top) is too much.
        Dec. 10, 2009 12:44 pm
        Heres what to do. rub outside with beef base, put as much kosher salt in one hand as you can and rub it on roast, then you can either pan-sear all sides, or put in oven at 450. either of those 2 options will seal the outside of the roast. Cut the temp of the oven to 225 and just let it cook checking your internal therm. Some say add water,some say dont. I do. Merry xmas
        Dec. 12, 2009 2:10 pm
        Here's how I do it. Rub the whole thing in olive oil then put on a good coat of kosher salt and ground pepper. Then, bones side down, put it in a casserole dish that is safe for the stove top (more on that later). With a meat thermometer inserted put it uncovered in a 225 degree oven until the internal temp is 125 degrees. Take it out of the oven and cover with foil to rest. Don't touch the therm. probe. Crank the oven to 500 degrees. When you are at temp, take the foil off and put the meat back in the oven for 15 minutes. After the 15 minutes take meat out of the oven and out of the pan and on to a cutting board and cover it with foil. (Don't take the temp. probe out till cutting time). Now put the pan on the stove on high heat (pour off the grease). Pour in a cup of of red wine and a cup of water and deglaze. Reduce by half then pop in some bruised sage for 60 seconds then remove the sage. Wisk in some butter and the au jus is done. The meat temp should settle in around 135 de
        Dec. 12, 2009 6:30 pm
        Which is most popular - slow roast or fast cook? I will be doing a large cut - probably 10 lbs or maybe 12. We like our roast medium well, even Rib roasts. Sorry if I offended all you extreme carnivores out there :) Appreicate your advice.
        Dec. 13, 2009 8:09 am
        Ngoetz I would sear the loin at 450 for half an hour to 45 minutes to give it a nice browned look and to sear in the flavor as well. Then drop it down to 325 like it says above at 13-15 minutes a pound. This way it wont be burnt and you get the best of both worlds
        The Joyful Olive 
        Dec. 15, 2009 3:38 am
        I am cooking a prime rib for Christmas. Rubbing with Kosher salt intrigues me but doesn't that ruin the au jus? Is there anything I can do to mess this up? Anne
        Dec. 15, 2009 6:08 am
        ok. I have tried one recipe for a smaller rib roast (6-7 lbs) by cooking at 325 for 1 hours, turning off for 3 hours, turning back on at 325 for an additional hour. Never open the oven. Perfect everytime! But for Christmas I have a 14 lb. rib roast and don't know how to adjust the recipe that worked before. HELP!!!
        Dec. 15, 2009 5:54 pm
        If I do a 8 rib roast...a really big one, how long do I cook it? Can I turn it up high to brown then turn way down to let it cook for hours or over night? Would that be too long? I've heard some restaurants doing that. What kind of vegies do you have with this? It's for xmas eve dinner.
        Dec. 15, 2009 5:57 pm
        Meemaw, what do you suggest? You have cooked at restaurants...any ideas? I really want it perfect...anyone?
        Dec. 15, 2009 8:38 pm
        I, to, am making 10 lbs of prime Rib for christmas dinner, I have made it before and it was excellent. I have to look up my recipe, but I think it was Paula Deen's prime rib.
        Dec. 15, 2009 8:48 pm
        This is what I do....preheat oven to 500. For every pound of roast cook five minutes at 500. Then turn off oven ----- do NOT open door and land leave in there for three hours.
        Dec. 17, 2009 8:14 pm
        Prime Rib is just so yummy! We do the garlic sliver thing and salt, pepper and a touch of rosemary. 450 for 30 min then 325 til done 15 min per pound. One of us only eats well done meat no pink even! The rest of us are true carnivores and this suits us fine. I make gravy from the drippings and soup from the bones. It lasts through New Years!
        Dec. 17, 2009 9:20 pm
        For everyone asking about cooking times, go tech. Get yourself a digital therm probe on a tether(Bed,Bath,Beyond~$30). Heat oven to 450 deg for 30-45 depending on roast size, then turn down to 325 deg. The family likes different temps so with a larger roast, cut in half, place in separate alum square pans, and temp probe the one to be rare. Pull at 110-115(rare) and move probe to remaining roast and pull at 120-125 (Med). For a treat take the rare cut and after slicing - season and sear like at OutBack Rest.using a hot (med-high) gas grill for 30-45 sec each side. Sprinkle a little pepper & "Bay Seasoning" for seasoning before letting it hit the grill. Truly amazing taste.
        Dec. 18, 2009 11:29 am
        I have been cooking Prime rib for X-mas for about 18 yrs. Always used the kosher salt method and have NEVER had a bad one. Nothing mor than pepper and garlic to season.. Trust me it will be perfect. Just watch your thermometer. Oh and sear at 500 for about 20-30 min. first then 325 till done it really is that easy. Even if ity is your first time.. Merry Christmas to all.
        Dec. 18, 2009 4:49 pm
        I have used this recipe twice for xmas dinners, and it was perfect both times. I rubbed mine with Mrs.Dash original blend before cooking, and I also cooked for about 30 min on 500 then 325 until 120 degrees in center.
        Dec. 18, 2009 5:55 pm
        Our family usually gets 5 lbs of eye of rib roast, and we pound it unmercifully with a meat tenderizer. Cover with 16 oz of Horseradish and 2 cups of sea salt, wrap in 2 layers of tight foil, and back at 110 degrees for 17 hrs until slightly warm. Rest for 25 minutes, serve with Bhut Jolokia peppers and Absolut Peppar Vodka. Enjoy.
        Dec. 19, 2009 11:43 pm
        Question? It always bothers me that you let the meat REST, cut, present and at the table cool or cold pieces of meat!!! Can you let the meat rest in a warming oven? I thougth TENT to cover like a pup tent or does it mean to wrap tight in foil?
        Dec. 20, 2009 8:40 pm
        I've only made a couple of prime rib roasts now and its amazing how intimidating it is for everyone the first time. The key is sticking to the right temperatures and time and checking with thermometer for doneness. Pappy's Prime Rib Rum is the bomb and has never let me down!
        Dec. 21, 2009 3:00 pm
        My favorite way to do prime rib.... prime rib roast, with or without bone, any size Preheat oven to 550F degrees. Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime. Works the same with Roast beef. Try it you won't be disappointed.
        Dec. 22, 2009 9:16 am
        We have to travel 3 hours to take our son Christmas dinner. He loves prime rib but can you successfully cook this ahead of time and reheat? I don't want to have to take the time of cook it there as our time is limited. I will have access to to an oven or microwave. Thanks and Merry Christmas
        Dec. 22, 2009 4:22 pm
        I was at Costco and decided to buy a 7# bonless rib roast. There were several people around and I asked how to roast it. They all agreed to start with a hot oven (400 degrees) for 15 minutes and then they ALL said to cook lower oven to 225, but for how long? They said it depends on the weight. I do not have a meat probe. Can anyone tell me after I turn the heat down, how long @ 225 would it take for a 7# roast, not including the 30 minutes for resting.
        Dec. 22, 2009 10:52 pm
        I'm planning a 7lb prime for Christmas and am very nervous about it as most of us like it well done.Any suggestions would be appreciated.
        Dec. 23, 2009 12:13 am
        I've heard that the meat should stay in the 'fridge for a couple of days before roasting. Is this true?
        Dec. 23, 2009 8:16 am
        If you are going to use a convection oven, which I do, you need to take the roast out 10 degrees less. If you want perfect roast nice and rare take it out at 110 internal temperature. Convection raises the temperature in the core of the beef so when you take it out it will cook for a lot longer then conventional. Another secret is that if your beef slice is too rare for someone then just baste the slice in au jus until the desired doneness. That's an old restaurant trick. Happy Holidays and enjoy your roast.
        Dec. 23, 2009 9:06 am
        I am cooking 30 lb prime rib. It is two racks 15 a piece. How long do I cook it? HELP
        Dec. 23, 2009 1:21 pm
        I'm making a 10 lb bone in prime rib for Christmas. First time making it and I have company coming - what was I thinking? I read you could cut the bones out before cooking and tie them to the roast while roasting to get full flavor and a roast that's easy to slice and serve. Has anyone tried this?
        Dec. 23, 2009 2:13 pm
        I make prime rib every year and everyone who has eaten it says it is the best they've ever had! I make a rub with equal amounts of beef soup base (the paste type, like "Better than Boullion"), minced garlic, course black pepper and horseradish (I use 1-2 tablespoons of each ingredient, depending on the size of the roast). I drizzle in just a little olive oil and stir all this together. Generously coat the roast with the rub and let it sit in it's pan, unrefrigerated, for about an hour (do not add water!!!). Preheat your oven to 500 degrees. Put the roast in the oven and leave it for 30 minutes. Turn off your oven and DO NOT OPEN THE OVEN DOOR and leave the roast for 15 minutes per pound. This will cook the roast to a perfect medium rare. It is VERY important that, once you place the roast in the oven, you do not open the door. SIDE NOTE: I have also used this rub recipe on regular beef roasts, pot roast, and even steaks for the grill... it works out awesome for any of them!
        Dec. 23, 2009 2:16 pm
        Katie, and any others who like prime rib well done, or even medium well.... I would cut the roast into thick steaks (exact same as rib-eye steaks) and cook them that way. At least those who do prefer to have a redder piece of meat could have theirs to their liking!
        Dec. 23, 2009 2:20 pm
        kiml... I have done that method also and it worked fine... just make sure to have your bones on the bottom to act as a rack, and that the fat side of the roast is at the top. Also, once dinner is over, be sure to boil those bones down to make an excellent soup base!!
        Dec. 23, 2009 9:18 pm
        Katie, if you like your prime rib well done the best way to do it and keep it the most tender and juicy is to cook the prime rib to Medium rare...carve it into your indivitual pieces and then cook them in a pan with au ju. if you have your stovetop on high it should only take about a min per piece. it will still be tender an juicy.
        Dec. 23, 2009 9:23 pm
        When i cook a prime I always pan seer the prime rib. Actually I use my electric griddle to do it because it is long like the prime. I put some au ju on the prime first to help the pepper stay on the prime. put it in the fridge over night. right before i pan seer i add salt and seer. then cook at 325 for 15 min per pound. or until rare in the middle. Take the prime out and let it set for about 20min before carving. Simple and makes a great crust on the outside.
        Dec. 24, 2009 12:43 pm
        Big Dawg is right,I worked at Hotels,and Banquet Facilities for 10 years. Have done thousands of these prime rib roasts,we sprinkle oil,massage the oil on the roasts and use kosher salt on top.Cook it and let the meat speak for itself
        Dec. 25, 2009 7:23 am
        This may sound really off, but I coat it with regular yellow boring mustard. (NOT honey or dijon mustard) I promise, you will NOT taste any mustard, but it acts like a glue for the salt. really!
        Dec. 25, 2009 1:49 pm
        I cooked a huge prime rib, this way on my first try. Perfect! Every variety from rare to medium-well. I think it was about 18 pounds. I was afraid to shut off the oven, but left it set at 325 with the door shut. Guests raved. Snyder's meat rub was my seasoning.
        Dec. 25, 2009 2:50 pm
        We received a roast as a gift and I definitely don't want to mess it up. These tips were very helpful.
        Dec. 25, 2009 4:07 pm
        I have read through the comments and there are some good ones but there is some not so good too... Cooking until, "Barely pink" is called, "Well Done". This is overcooked in my opinion and only a few people I've ever cooked for, (Lots of restaurants) like it this way. Go for medium rare, (Red to pink) or medium, (pink) for the juiciest results and it's easy to use the end cuts or cook in the Jus for the picky ones who like their meat ruined, uh, I mean medium well to well done. "Searing" the meat does NOT seal in any juices. It does add a lot of flavor but tests have been done weighing identical cuts of meat, one seared and one unseared and weighing the two before and after cooking. The seared meat was actually sometimes slightly lighter at the end of the cooking time. This indicates that it had less moisture in it than the unseared meat. It's a fact despite what the common myth says. While a convection oven will decrease the cooking time and add a little more sear or c
        Dec. 25, 2009 4:30 pm
        Try serving it with a red wine and seasoned, sauteed green beans for a real treat
        Dec. 25, 2009 5:20 pm
        Prime rib recipies can tend to be very personal for people and opinions on how to roast/season the meat vary greatly. Every year I cook a standing rib roast (~7-10 lbs) for as few as 6 or as many as 20. While I am of the mind that med rare is the most enjoyable, there are always a few that like well done...and contrary to many opinions on this board, it is not wrong to like it that way, just different than the generally accepted best way to cook the meat. Any argument trying to say the meat is ruined for those people is like arguing about ones favorite color...if most of the people of the world like blue but it makes you sick to your stomach, then don't buy anything blue. The best way I have found to please those who like their cuts different ways is to slow cook the roast to a 118 degree internal temp and let stand for 10 mins, it will be mid rare nearly all the way through. Then heat beef broth or au jus in a pan and cook up a med rare slice of roast by submerging it into the
        Dec. 25, 2009 7:26 pm
        Ok It's done and over with. Excellent... The only thing I did different was a Chef told me to cut back the fat salt and pepper then fold the fat back down. It was wonderful. Prime Rib, Baked Sweet Potatoes and Freezer Slaw. Perfect Christmas Dinner.
        Elliott Elton 
        Dec. 26, 2009 10:50 am
        I love to grill I hope to learn more with the help of this site.
        Dean Bjorken 
        Dec. 28, 2009 5:29 pm
        This is wonderful! Just made it for Christmas dinner 2009. Everyone could not get enough. Perfect!
        Jan. 1, 2010 9:11 am
        How do you reheat the wonderful leftovers of your prime rib?
        Jan. 6, 2010 2:04 pm
        I have a small prime rib roast... 4.5 pounds.. how long do you suggest I cook it? Plus I have a convection oven Any ideas would be apprecited.
        Jan. 23, 2010 5:33 pm
        Sooo many methods and so many varied tastes!! Yes there are purists who would NEVER use any more than salt and pepper and would NEVER marinate. That's good, but I prefer to marinate my rib-eye roast overnight in a mixture of red wine, olive oil, soy sauce, garlic, rosemary, salt and fresh pepper whirled in the blender. AND I roast it at 350 to 112 degrees to get the juicy rare middle the majority of my customers crave. In the past I tried recipes that call for 125 degrees for rare and the roasts have always come out overdone. I lowered the time little by little until I found the ideal. The end cut is usually medium and the rare towards the middle. For individuals that prefer a med/well cut I keep a pot of au jus simmering on the stove. As I'm plating the rest of the meal I drop the slice of meat into the au jus and by the time the order is ready to carry out to the dining room all the pink is gone and the meat is still juicy and tender. The particular crowd I serve turn out with bells
        Feb. 14, 2010 2:44 pm
        Great article! I followed the directions and ended up with the "best homemade prime rib ever," according to my husband.
        Feb. 23, 2010 2:30 pm
        My prime rib always turns out great with peppercorn & kosher salt crusted. I take it out at 135 (max of 140 otherwise it gets overdone and I'm not happy with it) and let it rest for 20 to 30 mins. Everyone always loves it.
        Mar. 28, 2010 9:25 am
        This is my first prime rib oven roast for Easter. It's a choice cut around 25 lbs and suggestions on temp/time? should I leave it in one piece? I was thinking about searing it on a gril for a few minuted before roasting. Any suggestions would be greatly appreciated. Should I use the thermometer method and be consistent with temp? 325? I think my guest would prefer a meduim-ish although I prefer med-rare Thank you all
        Apr. 1, 2010 12:06 pm
        I cook 5, 12 lb boneless rib roasts every week for dinner. Here's how. First I score the fat cap in a 2''diamond pattern. Then I rub the entire roast with seasoning salt, and again with Kitchen Bouquet. I place roast on a SS rack insert in a 2 1/2'' 20x12 stm tbl pan and pour 2 qt water in the bottom. A fair shake of coarse blk pepper on top, then I tent/cover with parchment paper, and HD foil over that, leaving the ends room to breathe. I insert meat probe, and the therm.alarm sits out side.I start at 400'then back it down to 300'in about an hour. I pull them at 225' and set them in a big holding pan, covered. As i go, I empty the dark au jus into a metal pitcher to chill in cooler. Fat has now solidified on top and gets tossed. Reheat the broth and fill Stm Pan on the line, 1/2''deep. My cuts are 1/2'' thick.All are R to MR the auju cooks to WD,the longer I hold the back half. I'm the only cook, 120 crew eat, so no time to baby the food...just get it right the first time, I say. Hav
        Apr. 3, 2010 12:22 pm
        Prime Rib should be cooked with just Salt and pepper. Using salt on Top Great!!!!!(Kosher Salt) All the other spices to me just wreck the MEAT!!!!Absolutly NO Thyme or Rosemary UCK!!!!!Keep it simple....
        Apr. 4, 2010 12:06 pm
        The best prime rib recipe on this site is the Garlic Prime Rib. It is a recipe that calls for you to "crust" the roast with a garlic, olive oil, tyme paste. I have made it several times now and everyone always raves! Better than any restaurant could ever serve!
        Apr. 4, 2010 3:31 pm
        I used RANDY-OURS advice posted on 12/23/09 regarding temps & time. Liking my roast less rare and more towards well - I cooked in the 500 degree oven for 45 minutes and left it in the closed oven for approximately 1 hour and 45 minutes - my roast was just shy of 6 lbs. The roast was absolutely PERFECT with some pinkish parts for some while the well-done parts were moist and juicy. I had NEVER made a rib roast before so I wasn's sure how to proceed. I will be making this again and again! It was better than anything I've ever had at a restaurant as I prefer NOT to have my meat still mooing when I bite into it! Thanks for the great advice from RANDY-OURS it was a perfect Easter dinner!
        Apr. 8, 2010 8:49 am
        WOW!! I just read through all of these posts and everything sounds wonderful! I am actually looking for some help/advice. We are having approx. 75 people to a first birthday party for my daughter and we are wanting to cook beef ... either for people to eat or to have it on a bun. Will all these previous posts work or does anyone have any different or further suggestions for me? Thanks kindly.
        Apr. 8, 2010 4:13 pm
        4lb Prime Rib Roast....Salt heavily on the 3 sides except bottom.....Let it sit for a half hour....Sear it for 25 minutes at 450.....Remove from oven....Add 1 inch of Beef Bullion broth and cover with foil....Turn oven to 325 and roast for an additional 15 to 20 minutes a pound under desired temp/"doneness" As good as any restaurant......
        Apr. 10, 2010 9:36 am
        Even though I had to pay 80 dollars for a proper prime rib roast at a specialty butcher, it was well worth the price when I tasted this succulent 'Rolls Royce' of meats which I preparedin the manner decribed above.
        Apr. 15, 2010 12:56 pm
        What is the diffence between salts?
        Apr. 25, 2010 6:27 am
        there are many good recipes on this sight so I wont comment on them. You must use a good digital thermometer. you could have GOD'S recipe, but without using a digital thermometer you are defeated before you even get started. digital,this is not the thermometer your grandmother used!
        Jun. 10, 2010 6:35 pm
        You will never believe this...DO NOT place your rib roast fat side up...all the flavor is by the rib bones side up. Have butcher cut bones away from roast and tie it...when you get ready to cook it. Place garlic in between bones and meat. Take Kosher salt and put at least a half of box on a 3 rib roast. YOU want all the ribs to have a thick coating of salt on them. The salt will harden and come off in a sheet. The rib roast will not have the grease from all that fat and the sweet meat of the bone will drip into the meat. Try it! I cook it 20 mins at 450 then at 325 for 20 mins per pound. mmmmmmm Melts in your mouth ENJOY
        Jul. 26, 2010 10:34 am
        The author is absolutely incorrect regarding grade vs. cut of meat. Prim rib refers on;y to the smaller (loin) end of a standing rib roast (bones 6 through 12 inclusive.) USDA grading is newer than the term "Prime Rib" which is served in many English speaking countries where the U.S.D.A. in unknown. Beside that, it was a nice article.
        Nicole Clay 
        Aug. 10, 2010 9:51 pm
        BEST PRIME RIB EVER...I used MY FAMILY'S PRIME RIB SEASONINGS....I bought the dry rub at, put on my Prime Rib, and put in OVEN. It was amazing...No pre marinate, no oil, just put on the Meat and put in OVEN.... MY FAMILY'S SEASONINGS / STEP-BY-STEP COOKING INSTRUCTIONS INCLUDED
        Gretchen Savage 
        Sep. 30, 2010 7:56 am
        This has been our Christmas dinner for about 23 years and is such a nice treat. This is precisely how I make it, with only the exception of course sea salt and fresh ground pepper generously being rubbed on the outside right before cooking. Since we have 6 sons, on at least 8-10 ounces per person and always cook it with the bone detatched but tied to it for extra flavor.
        good food 
        Oct. 15, 2010 8:43 pm
        listen , you can kill yourself with a perfect recipe. unless your are a chef or someone who has lots of experience cooking meat stick with your instincts. kosher salt crusted roast is the best for a novice , because you dont want to spend your time in the kitchen. slow and low is for bbq, we are cookin a roast . correct when you aquire a 115 degree its rare . you can turn off the oven and let it sit or you can wrap it in aluminun foil and put it in a small cooler. either way it will continue to cook because of internal temp. i cook fall of the bone meat every day. yes , beef and pork have very different textures and are cooked different, but for the novice i suggest the kosher salt method, it workes great. remember , its all about the time and temperature
        Nov. 22, 2010 10:58 am
        Is there enough joice to make gravy?
        Nov. 22, 2010 10:59 am
        Dec. 6, 2010 1:41 am
        no. flavor comes from fat. when fat heats up it liquifies n adds flavor and makes the eat moist. bones dont do much of anything. read any standard culinary book n itll tell u fat=flavor! and to much salt will extract the juices from the meat making it dry. come on i mean this is common sense jeanniej1!
        Dec. 9, 2010 10:51 pm
        This is Christmas dinner in my family. Always use a digital meat thermometer and test to make sure the battery is working. We only use kosher salt and fresh cracked pepper to season. It does not need much more. Also, we leave the bones attached, think it adds to the flavor.
        Dec. 9, 2010 11:15 pm
        Well prime rib roast is the best. I use to cook mine in an oven. Since I bought a Roncho rotisserie I have not cooked this amazing roast in an oven. Perfect everytime. Yes I use a meat thermometer and make sure it is not overcooked. The rotation of the roast keeps the juice in while the crisp outside drip fat into the tray. I use only salt and pepper and of course garlic chunks placed deep within the roast. I cook it outside, summer and winter. In fact having one tomorrow.
        Dec. 10, 2010 4:12 am
        I have always wanted to find a foolproof way to "reheat" prime rib or even keep it properly warm. I know restaurant chefs have some tricks--I would love to learn a few--any one want to share??
        Dec. 10, 2010 6:28 am
        I’ve done a lot of prime rib and never had one come out less than perfect. I’ve also found that they are extremely easy to make if you follow my recipe. Preheat your oven to 450 degrees while you prepare the meat. Make sure you set your oven racks prior so that when you put the meat in the oven the meat will be more or less centered. For me I have my own special spice blend that I created years ago but if you don’t have your own favorite meat spice blend then I would suggest as a basic formula fine sea salt, medium grind black pepper, fine garlic powder, and a little cayenne powder. Make sure you mix the spices prior and try some on your finger, you don’t want any one spice to overpower the others. I’ve cooked from a single rib up to a six rib, which can be pretty expensive for higher quality, and I always make it with the bone on. Mix the spice blend into a warm melted cup of butter then using a basting brush wipe down the entire cut of meat including the bones. Place a remote m
        Dec. 10, 2010 2:35 pm
        I do a prime rib one way and one way only. I smoke it with pecan wood and check temp with my auto temp thingy. I set my auto thingy for 135 degree, it alarms when the temp is there. I let it rest for 30 minutes, then hey, lets eat.
        Dec. 10, 2010 2:38 pm
        I forgot to mention, I smoke my prime rib at 200 degrees.
        Dec. 11, 2010 4:31 am
        Keep it simple and easy- roast at 325 17 mins per lb, like the article said, if you like rare, take it out of the oven at 130 and let it set for 20 minutes minutes, do NOT cover with tinfoil- it will steam, and taste like chuck roast call your favorite butcher(or store) and ask them to "bone and tie" the roast, the butcher will cut it off the bone and tie back on, for easier carving in a whole rib-there are 7 bones approx 18 lbs, there is a "small end" 1-4 ribs and a "large-end" 5-7 ribs, the large end (end that connects to the chuck) has the kernel fat, the small end, has a bigger "eye" and less fat, the tradeoff is fat is flavor-but if you want a leaner roast, ask for the small end(end that connects to the short-loin) These roasts are very easy to roast-season to taste, but try not to over-season, prime rib, standing rib roast, is a rib eye roast, when ordering-specify if you want boneless or bone-in-the boneless ones are great on rotiserries, Merry Christmas!!!!
        Dec. 11, 2010 9:06 am
        I have taken my roasting recipes from my Mother, as most of us do. Whether I am making a Rib Roast or a whole Top Sirloin Block I generally let the meat season in the refridgerator in the vacuum bag in which it was bought for 3 to 5 weeks. ( I got this from a Butcher, as long as the vacuum bag is not punctured or the seal broken in any way you can do this and it will age the beef, trust me it is so tender and delicious). I season with a simple mixture of salt, garlic salt & pepper, sometimes utilizing coarse Sea Salt. Put in the oven at 500 F for 25 to 30 mins, then turn down to 200 F or 225 F for 8 - 12 hrs depending on the size of the roast. Use a meat thermometer to test for doneness. I agree DO NOT put tinfoil or cover in any way as it does steam the meat. You may have just as well used a Tri Tip.
        Dec. 13, 2010 6:48 pm
        Dec. 14, 2010 6:28 am
        i always have the ribs cut off and then tied back on,this makes for a great roasting rack .i make lots of slits,poke in garlic cloves,grind lots of pepper and ready to go.a meat thermometer is a must.after roasting and it has rested,cut the string,arrange the ribs on the serving platter and thinly slice,arrange on platter with ribs,serve.
        Dec. 16, 2010 9:43 am
        We rub our prime rib roast with the packaged dry, italian seasoning (the kind you use to make Italian salad dressing) This gives it the perfect flavor and is so easy.
        Dec. 17, 2010 4:55 pm
        I've been roasting prime rib since 1977 (no kidding). This article is spot-on. I happen to cheat and use seasoning salt, which is rubbed on jsut before roasting. Roast at 325 until 125-130 for a range around medium rare. If short on time, quality kitchen stores can sell roasting pins. These look like aluminum lawn darts with thick metal fins; they cut roasting to about 45 minutes and do not affect doneness (if meat thermometer is monitored). Pull them (with oven mitts!) when you let the roast set. I prefer bone-in, back-removed roasts as they keep the roast shape and add flavor to the drippings. Scrape the pan's drippings, add about a cup of water, and heat to make a wonderful au jus (serve this warm!). I cut for steak thickness; some like thin cuts. Very thinly cut leftovers (if any!) for amazing sandwiches at the next day's party. To warm, put shaved meat and 1 oz water in a steel 1-cup measure, heat a pan to medium, and place top-down in the pan for 1 minute. This will re
        Dec. 19, 2010 10:29 am
        I've been using the Set it and Forget it Rotisserie method to cook prime rib for years. I mix up 3 tablespoons of extra virgin olive oil with a table spoon and a half of salt, a tablespoon of Italian seasonings, 2/3's tablespoon of minced garlic, a tablespoon of Worsteshire sauce, and a half table spoon of black pepper, and then brush that all over the rib roast before I put it in the rotisserie. I then pause the rotisserie in order to sear the sides of the roast, and then let the rotisserie run for 20 minutes per pound. The outside will be well done. The next layer will be medium well, and the innermost slices will closer to medium rare, or rare. It has always turned out extremely delicious. One of our favorite family meals besides turkey dinner, and lamb chops broiled with a similar seasoning concoction. (The lamb, not the Turkey.) Hmmmm...Hmmm. Actually going to make one this evening. YUM !!!!!
        Dec. 20, 2010 10:07 am
        I agree with most of you about seasoning, kosher salt, pepper, maybe garlic and thyme. However, I disagree abit on the cooking methods. I've roasted prime rib using the "Garlic Prime Rib" recipe, and had success. But it is backwards with regard to searing the outside. Searing doesn't lock in any juices at all, so I beleive it is better to sear raosts at the end. I recommend roasting at very low temperature (200- 250) until the center is at 10 degrees less than the final desired temperature (USE AN INSTANT-READ THERMOMETER). Take it out, wrap in foil and let rest. The internal temperature will rise about 10 degrees during this 1/2 to 1 hour resting period. During this resting period, have the oven cranked up the oven to 500-550 degrees. When ready, roast at the high temp for 10 miutes. Take it out, carve and serve immediately.
        Dec. 21, 2010 9:59 am
        ok I am cooking a prime rib but am also cooking some other sides, i was wondering how long to let my roast rest? I don't have room to cook the roast and the sides at the same time. Should i just cook my sides first then reheat them? Please Help!!
        Dec. 22, 2010 10:58 pm
        Read most of the above tips but haven't seen any info on bbq'ing a prime rib roast-any good suggestions out there? Tks!
        Dec. 23, 2010 5:28 am
        Too much fear and angst in many people. Season with what you like. Cook based on weight but temperature is the key. Spend money for a probe type thermometer and place it correctly. Temps will vary by oven... be ready to cook longer if necessary or less. Don't sit and panic...its easy. My biggest concern is some that is well done for those who prefer it that way. IF the slice is too pink - microwave it for 40 seconds. Stay busy and don't forget to breathe! Happy Holidays !!
        Dec. 23, 2010 3:19 pm
        Hey all. Just thought I would add my 2 cents, too! First, find a good butcher. Try not to buy one at the grocery store the night before you intend to make it. Ask the butcher to tie the roast so the meat doesn't separate from the bone. Always purchase the rib WITH the bone-you'd be surprised at the difference in taste/moistness. Please try it without using salt; another culprit in drying out your meat! You've paid good money for your Prime Rib-don't load it up with other flavors. If you want to make a regular roast that's a buck a pound, feel free to load it up with coarse salt, pepper, rosemary, wine, etc...but with the buttery smooth texture & taste of Prime Rib-keep her naked!! If anyone enjoys a salty serving of meat, they can add it after it has cooked. The second thing I do is to bring it to room temperature. This is a very important step & aids in even cooking. It will take around 3-4 hours-don't let this frighten you. My preference of slow cooking has come from searing/not se
        Dec. 23, 2010 9:28 pm
        When I cook prime rib, I choose a boneless one and I make my "rack" out of carrots, celery and onions. After roast is cooked, I take out the veggie pieces and the au jus is wonderfully flavored and the veggies work great as the "rack." Try it!
        Dec. 24, 2010 8:34 am
        I have read all your wonderful comments and recipes, but I have one question... last time I seared my roast in the oven, it smelled like it was burning! It didn't, but the grease splatters everywhere. No one has said if you ever cover the pan. (sorry, if that's a stupid question) Merry Christmas! Cat
        Dec. 24, 2010 12:48 pm
        I'm joining my father in law and his lushy side kick (could be other way around) for a holiday Prime Rib feast. I was a snobby chef for years and have seen this piece of meat massacred more often than not. I have stayed out of the cooking process and am fearing the worst. Hoping to Jebus that Frick and Frack pull it off.
        Dec. 25, 2010 8:51 am
        OK. I am doing our Christmas Prime Rib Roast for the 5th time on the Weber. The first two times I over cooked the thing, but now I have it down pat. Weber cooking adds a lot more flavor. Especially if you use some hard friut wood in the cooking process... like apple or cherry wood. But not too much.
        Dec. 25, 2010 8:53 am
        SAsnob - your comment made me chuckle, but also gave me an idea. This is my first time cooking prime rib and if I screw it up, I have decided I will just get all my guests drunk first and perhaps then no one will notice. The comments are helpful but for every point, there is a counter point. Makes it difficult to determine what works and what does not. So I am simply going to slow roast in at 325 until I get an internal temp of 120 and then pull it out. Wish me luck!
        Dec. 25, 2010 9:04 am
        someone asked about reheating leftover prime rib. my favorite is blackened prime rib. cut leftover in serving size slices, put a cast iron skillet on high heat with no oil, do this outside or you will fill your house with smoke. git the skillet red hot so it glows when you turn the lights off. dredge the prime rib steaks in butter then coat in your favorite spices, i use cajun spice. toss the steak in the red hot pan and stand back as it will flame up and dance in the pan. about 2 minutes each side. if the prime rib was cooked rare it will come out rare but black and carmelized on the outside and taste wonderful if not better than when cut off the roast originally.
        Dec. 25, 2010 10:17 pm
        I love the ideas presented above and may give one of them a go in the future. BUT...I keep it simple. I'm roasting a seven bone, thirteen pound roast at eight A.M. (yes, eight!). I simply slather it with olive oil then coat with cracked pepper. Sprinkle liberally with kosher salt, then place the roast in a pan that has a 1/2 inch layer of rock salt that prevents the roast from getting crusty on the rib side. It sure makes the au jus really, really good. I utilize an external thermometer that tracks the temperature on a digital readout, so I can set it and forget it. Once the roast hits 118, that sucker comes out and is tented while I grill asparagus and prepare the platter for serving. By the time I'm carving for the family, the temperature should be 125-128. Perfect!
        Dec. 26, 2010 9:33 am
        My first time making prime rib turned out a SUCCESS. Thanks for all the tips! I cooked 2, one was 5.6 lbs that I rubbed with salt and some onion soup mix and one was 7.6 lbs that I rubbed with salt and rosemary. I started at 450 degrees for 30 minutes then down to 325. When the smaller reached 120, I took it out and tented. Same with the big one. They sat for about 45 minutes before everything else was ready. I made the au jus with the drippings and everyone couldn't get enough! DELISH! So SAsnob, how did Frick & Frack do?
        Dec. 26, 2010 6:15 pm
        we made a 9 pound rib roast on Christmas and it turned out wonderfully! We used the recipe from this site called "Restaurant Style prime rib". This one called for a seasoned flour rub and a hi temp roast. It was awesome and we microwaved the last few pieces the next day and they were juicy and delicious too. i will definitely use this recipe again.
        Merry Raven 
        Dec. 29, 2010 9:57 am
        Perfect roast II: (works for at least 5 lb roast and is pretty mistake proof). 1.Preheat oven to 500 degrees (that's right!) 2.prepare the standing rib roast: Cover with flour/salt/pepper, whatever you like. 3. place roast in the HOT oven, about 5 min per lb. 4. When time is up TURN OFF THE OVEN. DO NOT-- I REPEAT DO NOT-- OPEN THE OVEN DOOR! 5.Cook for 2 hours, remove, let it rest while you make Yorkshire pudding with the drippings. Roast will be crusty on the outside, medium rare on the ends, and rare in the center, more or less. Just had it for xmas and oh boy was it delish! thanx mom! You can also test the roast temp by taking a sharp knife, stick it into the roast, then touch it carefully to your chin. Cold is rare, cool is med rare, warm is medium well and hot is well done (chef's trick).
        Dec. 29, 2010 2:29 pm
        Merry Raven, I've tried the turn off the oven method but have never had an oven that would hold temp long enough to cook the roast. I have eaten roasts cooked this way however and they turn out quite nice. I much prefer using a thermometer to gauge finished product. My knives are sharp. Would hate to miss my chin.
        Dec. 30, 2010 11:34 am
        The time for this is totally wrong. I had totally raw prime rib after following these directions and unfortunately my quests had to leave at a specified time and we had to finish it in the microwave and it was totally runined.
        Jan. 1, 2011 7:12 am
        A lot of great ideas out there but here is one more. I got this out of a Southern Living cookbook. Rub prime rib with a couple of tbls. of worcestershire, and then cut cloves of garlic stuck in roast and cover with rock salt, the rock salt keeps juices inside. It is very good.No I mean awesome.
        Boston Backbeat 
        Jan. 2, 2011 4:58 pm
        I cooked 4.35lb roast at 450 for 45 mins. & took it out to rest 15 more. It was perfect! Medium rare 130degrees when you pushed thermometer all the way in!
        Jan. 15, 2011 5:58 am
        Do yourself a favor, do not follow 95% of the recipes here. First start with good meat. Prime rib is very forgiving with cooking, so most of these recipes will produce an edible roast. However, that being said, restaraunt style prime ribs are the best. Ever wonder how you can order prime rib in a restaraunt and order the doneness of the cut? Most rests have low temperature ovens that are set @120 F. Most home ovens only go down to 200. Mine goes to 175. Heres the recipe. Take roast out an hour or two earlier than you plan to cook. Next season with salt, ground pepper and chopped rosemary. Rub in all cracks and crevices. I usually do mine on a grill, but a cast iron or good grill pan on the stove will work. Preheat grill and sear roast for 5 mins on all sides. Next put in roasting pan, using the bones as the rack. Oven should be preheated to the lowest temp it will go. Insert into oven and crack a beer, or six, its going to be a while. Invest in a good digital meat therm
        Jan. 18, 2011 8:03 am
        I have been looking for the tab to add this to my recipe box and can't find it. HELP!!
        Jan. 19, 2011 11:10 pm
        I can't find a way to enter this recipe to the recipe box either. Were is the tab Help and Thanks
        Carla from Texas 
        Jan. 20, 2011 8:05 am
        This website has the best recipes and cooking tips. I love that your members share their ideas of tweeking recipes.
        Feb. 26, 2011 5:55 pm
        Pre heat oven to 500 deg f. Rub/coat Prime Rib with most anything you like Put Prime Rib in heavy oval roaster. Cover For a 10 lb PR Roast in oven for 1 hour. Then turn off oven . Leave PR in oven After 1 more hr Your prime rib is done medium rare.
        auntie "B" 
        Mar. 5, 2011 3:03 am
        I roast prime rib in a "set it and forget it" rotisserie. It is to die for. I roll it in steak spice first, then tie it to make it as even as possible. Awesome! Everyone loves it! Good luck!
        Mar. 13, 2011 2:38 pm
        I learned to cook Prime Rib as a child. I grew up with extremely red meat, sometimes even cold. I still eat some meats this way if I don't pay attention to my cooking. I loved it and still enjoy it. Although I'm not recommending you eat your meat this way, I do order my meats from a reputable supplier who is aware I will be cooking my meats extremely rare - not a grocery store. I have never had a problem. My family/siblings/parents eat their meats extremely rare, except chicken, which occasionally has not been cooked thoroughly. We've never had any problem. It's the tenderness of meat cut, quality of meat and supplier, shelf life and temperature control between slaughter and table that is important in my experience. "Don't judge a meat by it's color". I print this solely for those of you who panic if you see a bit of "red". Prime Rib or a quality piece of beef should NOT be cooked according to the COLOR. These are the most tender cuts of beef. I have had beef that I have not need
        Apr. 8, 2011 9:12 pm
        lipton onion soup, shaking my head, salt, pepper little rub of oil, sear it in a cast pan, throw it in a 350 oven till it reads 125, pull it out, let it rest for 30mins, new potatoes, fresh green beans, au jus and a nice crusty roll and ur in heaven
        Apr. 16, 2011 10:09 pm
        I'm planning on trying my first prime rib tomorrow (it's great being the butcher's kid, I get restaurant grade meats) I feel much better prepared having read this article.
        Apr. 23, 2011 5:41 am
        The term PRIME rib has nothing to do with the grade of meat, restaurants do not have buy rib roasts of prime quality to call it prime rib and most do not because prime rib is a simple dish that has no cook time when serving in a restaurant because its pre cooked and sliced to order. This dish just has a misleading name where the term prime refers to the fact that a rib cut is a prime section of the cattle as opposed to flank or other lesser cuts called a primal cut. It is also usually the larger rib section usually between the 6 and 12 rib section and is commonly the eye section of the roast with surrounding fat trimmed off. It is the same as ribeye or rib roast or standing roast and you can buy it at any store at choice quality. The meat grade is solely an USDA grading which has more to do with steak quality, not the cut. There are 8 primal cuts of beef which are the "good" cuts like tenderloin sirloin etc which cost more than a cut like round or shank. I prefer to slow roast these at
        Apr. 23, 2011 9:42 am
        I cooked an 8 lb boneless prime rib for the first time today! I basically read all the comments here and came up with a plan. First lesson, from these comments: "Keep It Simple"--I love spices and textures of flavor, but I only used Kosher salt, coarse ground black pepper and garlic powder. Second Lesson: Let it go room temperature--the roast was left out unadorned for two hours, at that point I covered it in grapeseed oil, rubbed on the spice mix thorughly. Third lesson: Seal It. While I was preparing the roast with seasoning, the oven was preheating to 500--I put it in there for fifteen minutes to get a nice crust and then dropped the oven to 250 for two hours. At the 90 minute mark, I addes about a third of a bottle of Cab Sauv to the drippings in the pan. I pulled the roast, let it set for 20 minutes and carved. Simple, easy--it was the best prime rib I've ever had, and I've had a lot of primve rib. I banked on 15 minutes per pound at 250 and won. Rare, beautiful prime rib that mel
        May 4, 2011 10:48 am
        Bacteria is only on the outside of roasts, unless the meat past it's freshness date. So, if roasts are well cooked on the outside they can be rare in the center. All meats should be handled with care to prevent any cross contamination while being handled in prep area.
        May 15, 2011 4:31 pm
        I always add a splash of worcestershire sauce to my prime rib. It gives the juices a kick and smells awesome when roasting.
        May 23, 2011 12:37 pm
        There is only one way to go here. First of all, cooking a prime rib roast to 155 degrees will RUIN the roast. If you are looking for a good variation of well done to med. rare, you should be taking your roast out at 115 degrees-120 tops! Also, rolling the roast in Montreal Steak Seasoning (if you can find it), yields absolutely wonderful flavor that you won't find in too may restaurants. The salt melt right into the fat of the roast and makes it the best part! Also, if you have a convection oven, that's the way to go! place the roast on a raised rack over a sheet pan and roast at 325 degrees until 115 degrees in the center. I promise you, this is the best you will ever have! Au Jus can be made VERY easily and is perfect to the taste by mixing beef broth and all spice to taste. After 42 prime rib roasts...I have perfected it!
        Oct. 25, 2011 7:50 am
        my mom would prepare this for holidays like Thanksgiving or Christmas. I love when it is medium rare with a horseradish sauce. Green beens with cheese and garlic mashed pototoes may go will with this dish
        Nov. 6, 2011 4:28 am
        7lb rib eye roast "prime rib"?thawed iday refridgerated 3 days ,each day took it out of fridge and stabbed 30-40 times with a 4 inch serving fork used 3 tbls vergin olive oil salt kosher salt and pepperfor @ 170 for 8 hrs . hope we dont die.will repost after dinner i hope.
        Nov. 16, 2011 6:28 am
        I have been roasting prime rib at home for many years and I have always cooked to an internal temp of 119 degrees F. If you cut the meat immediately, it will be rare in the middle and there will not be too much of the roast that is not rare or medium rare. You have to let the roast rest for 15-20 minutes. The roast continues to cook and then there will be slices of meat ranging from well done on the ends and then as you work towards the center you will get slices of beef that gradually get pinker. Never fails for me.
        Nov. 17, 2011 3:20 am
        I'm cooking Prime Rib for the second time for Thanksgiving. I read not to put SALT on prime rib because it dries it out. I have never done this either. Enjoy!
        Dec. 8, 2011 10:02 am
        Here is how I do it. I put a bit of olive oil on the roast and then cover the heck out of it with Montreal Steak Seasoning. I then make my own "rack" out of large cut carrots, celery and onions. The meat does not touch the bottom and the vegetables flavor the au jus...just pick them out with slotted spoon before deglazing. Cook as you wish, many ideas below...but I have found this to be a tasty treat. Enjoy!
        Dec. 11, 2011 1:45 pm
        someone please help me... im cooking a prime rib next week and its 4 lbs and i dont know what temp or how long to cook it, if u have any suggestions please email me at
        Dec. 15, 2011 4:21 am
        I pulled up the Prime Rib rec. and something different came up could you possibly send it to me. It was the one where you put it in the oven for a little while turned the oven off. left it in and then turned it back on. thanks
        Dec. 19, 2011 3:25 am
        I'm only cooking for two people, I cut off a couple of nice looking "steaks" whats the best way to cook this small amout of prime rib?
        Dec. 19, 2011 1:33 pm
        I want to share my favorite horseradish sauce recipe for serving with prime rib (especially), or any roast of beef, venison or elk. I use extra hot, PREPARED horseradish (not cream style)and mix two parts sour cream to one part hot prepared horseradish. It is that simple, and you will not believe how it brings out the flavor of red meat! It is very light and cool, but with a kick! It is called 'horseradish sherbet'. This sauce is also great to serve with grilled or fried red meats. You can make as much or as little as you need and leftover sauce stores nicely for up to two weeks in the refrigerator. If you like horseradish, you will love this sauce. Give it a try. Merry Christmas and Happy New Year to all my fellow cooks!
        Dec. 19, 2011 1:45 pm
        To TOMASO - If you have already cut steaks from the prime rib, I suggest you season them with Montreal steak seasoning and throw them on a hot grill or under a hot broiler. Serve with a baked potato and a nice tossed salad. (and maybe a nice glass of Merlot) You won't be serving prime rib anymore but you will have a wonderful Rib-eye steak dinner for Christmas!
        Dec. 25, 2011 4:54 pm
        This article was a great help for me...I prepared a 7lb. roast for Christmas dinner and it was a great hit! The flavor was unbelievable and I enjoyed the challenge of a new food to prepare for the family! I used black pepper and slit the roast and inserted slivers of garlic...immediately before I placed it in the oven, I coated it with coarse Kosher salt. I roasted the meat at 450 for 30 minutes and at 325 for an additional 98 minutes. Everyone was quite pleased, especially me. Thanks so much for the article.
        Dec. 25, 2011 7:51 pm
        I am making a Prime Rib this year, as we speak. Well, needless to say I put my 4 rib Prime in the oven at 325 degrees and gave it the 18-20 min per lb like the market recommended. Well, at the end of the time the prime's internal temp was only 88 degrees!! So I uped the temp to 400 and an hour later it is at 130 degrees. We are going for a Medium-Well and need it to be at 165. Well, going off of the time we thought we would be done to eat at 6:30pm for Christmas dinner is now a failure. I wish I knew what caused it to go so wrong. =(
        food dude 
        Dec. 26, 2011 2:03 pm
        For my first try at a prime rib (boneless) roast (5.80 lbs), I seasoned it with a simple rub of salt, pepper and garlic. After placing in a roasting rack in a pan with some preheated water, it was placed into a 450 deg (F) oven for 40 minutes. The trick to this is using a digital thermometer and never opening the oven door. After the 40 minutes, I lowered the oven temperature to 225 deg (F) for about another 70 minutes until the internal temp was 132 deg (F). I removed from the oven and while resting, it rose another 4 deg (F). What can I say! It came out with a nice and brown outside and a perfect pink colour on the inside. Very moist and flavorfull! With this process, you have very little (if any) shrinkage of the roast!
        Dec. 26, 2011 2:21 pm
        Made my first prime rib for Christmas this year. Had the butcher cut out the bone and then tie it with the bones in place. I put it in at 500 for 10 minutes, then turned oven down to 325 for 12 min. per lb. The two end pieces were med rare and the center slices rare. Rested for about 20 min. cut the string, removed the bones, cut off the chain and sliced into 1 inch slices. It was very good. I used montreal beef seasoning (garlic, salt and pepper). Next time I will add rosemary as suggested on this site.
        Dec. 27, 2011 3:33 pm
        I made a prime rib roast for the first time this year. I used the basic starting recipe, but also pierced the top & inserted peeled garlic cloves. I think doing this dried out the meat. It was ok, but not as fab as i had hoped. (I got a very good cut at a great butcher, so the rest was up to me.) i had to time the roast (I used a thermometer) because i didn't want to open the oven door. the problem was the door didn't have a see-thru window!! When i took it out, the thermometer read 140 degrees, but then again that was the lowest it went ... it was ok, very pink in the middle, so it wasn't overcooked. All in all, it was an interesting learning experience. Thanks so much to everyone for all the info & help. Happy New Year!
        Dec. 28, 2011 9:44 am
        Confusion here, especially for non-Americans. We, in Canada grade beef by letter, AAA for the highest grade, AA and so on. Prime as in "Prime rib" refers to the first 5 ribs of the animal, not of the quality of the cut, even in the U.S. 500F until its nicely browned and moist then 275F until 120 on your good thermometer for rare and 130 for medium rare. My family likes 140F. The lower temp. you cook it at the more evenly it will cook from outside to center. Choose your temp. but low and slow is best. Rub with canola oil then with coarse kosher (don't need the iodine on your roast!)salt and fresh ground black pepper. Be generous with these seasonings, they will flavour your drippings. Start earlier than you would normally to provide time to add roasting time if necessary. Happy cooking!
        Jan. 19, 2012 6:33 pm
        The best of both worlds concerning the butcher removing the ribs is to have the butcher remove the ribs then tie them back to the meat. This way you get the flavor and by cutting the twine and removing the ribs you have easy carving after cooking.
        Feb. 17, 2012 12:54 pm
        I usually only eat prime ribs at a good restaurant because i never like the ones they sell at the supermarket..but I tried your recipe last week and it was fabulous! Camasino Team
        Mar. 2, 2012 9:49 am
        I want to make a "standing rib roast" I read that this is a different cut compared to a " prime rib roast." It is close to 4lbs bone in, I have a digital thermometer as well. What is the best way to cook such a small roast? We like it medium. My first time and I do not want to mess up. Thanks.
        Mar. 18, 2012 6:48 am
        I made this recipe for my first attempt at a Christmas rib roast. It was simple to make and wonderfully delicious . Even my difficult to impress mother in-law told me that was the best meal she had had in her entire life. It is now going to be my signature dish for the holidays. The horseradish sauce is a must!
        Apr. 7, 2012 4:59 am
        I cook standing prime rib 3 or 4 times/year. I purchase USDA Choice beef. I buy the full 7 rib roast (standing rib roast) which is up to 20 lbs. If 7 ribs is to large you could cut off 2 or 3 ribs for steaks. I usually wait for the super market or wholesale club to put the beef on sale. It comes vacumm packed in the plastic packaging from the meat distributor (I would guess, the same as most local butcher shops buy). I don't have the butcher trim or remove and tie the bones back on the roast. I find it relatively easy to carve the roast from the bones just before serving. I have tried many ways to season the roast to get the best flavor. I have found salting the roast the night before and letting it sit in the refridgerator is the best way to bring out the best flavor from the roast. I salt liberally all over the roast but go lighter on each end. I have a personal size Alto-Shaam low temperature cook and hold oven (a very expensive oven, I found mine on e-bay and got a very good deal)
        Apr. 7, 2012 5:09 am
        In the above procedure I should have specified I use Kosher Salt, not table salt
        Apr. 20, 2012 11:57 am
        NO salt. Lots of pepper and coat with garlic.heavy is best. place in pan,bones down pour black velvet in pan 1/2 inch deep. stick in 500% pre heated oven. Alcohol will flash off making oven door pop open and closed. when this happens drop temp to 325% and finish till thermomemeter reads 125% take out and rest. then do all the serving as stated many times above.
        May 11, 2012 5:11 am
        When the oven door pops open!!!!!!!! That's nuts!!
        Steve in NH 
        Oct. 9, 2012 8:17 am
        You list medium rare as 130-140. 130 final maximum temperature is, in fact medium rare. 140 is way beyond medium rare and most of the roast will be gray. With a 325 oven, I suggest cooking to 123-126 degrees. The final temperature will go up another 5-7 degrees while resting covered on the counter. If you are using a 275 or lower oven temperature, you can go up a couple of degrees because the increase after removal from the oven will be less. I like to roast at 250 until the meat is about 125 degrees, remove the roast and turn the oven up to 500, and then put the roast back in for about 10 minutes to crisp up the outside. It becomes crispy much faster at the end of cooking because the outer layer is dried out.
        Nov. 27, 2012 7:21 pm
        I am a chef at a Christian camp in WA, I am getting ready to start prepping multiple prime rib roasts for an event we have here..Lights of Christmas. I use a rub of fresh black pepper, kosher salt and garlic powder, it is favorful, and it is well received and has many returns year after year...
        Dec. 23, 2012 4:27 am
        Today i have a 14.5 rib roast (prime rib) in the fridge, cost about 3 dollars more from the butcher but BJ's in Deptford NJ, lately has extrememly fatty pieces when buying whole vacuum packed. Ratellies has a nice piece, a bit more expensive but family is worth it. I usually smoke a rib size in my smoker for summer bbq's with friends but this time i decided to make Christmas dinner with a rack. Butcher told me 35 Min a pound ribs down salt, pepper, garlic, herbs i like and at 325 and dont touch it.. he made a point at the dont touch it until the time has lapsed. I will followup with this comment after christmas.
        Dan H 
        Dec. 24, 2012 8:46 am
        Been cooking Prime Rib for more than 25 years like this: Rub on a thick au jus base like Johnny's French Dip Concentrated Au Jus Sauce (Red, White & Blue label on white plastic bottle) or Superior Touch Better Than Boullon Beef Base (Black & Gold label on clear Glass Jar). Then blend kosher salt, garlic powder and black pepper together and rub this mixture on the entire roast. Place in roasting pan bone side down. 550 degrees for 20 - 25 minutes to brown & sear the exterior. Cook at 325 degrees for 13 - 15 minutes per pound. WATCH the internal meat temperature. I like my roast rare inside and take it out when the internal temperature is at 120 degrees, my experience is that the meat will climb from 5 - 10 degrees while sitting. This comes out perfect every time. And the baked on au jus crust is to die for. I am cooking an 8 rib roast (19 lbs.) this year and at $275 bucs its gotta be done right.....
        Dec. 29, 2012 5:19 pm
        Had it this in a wood smoker. Came out great. dec 2012
        Feb. 23, 2013 11:51 am
        I prefer to remove the rib bones in one piece and sear the roast in a cast iron pan. Sprinkling lightly with white table sugar gives a nice brown, carmelized finish. searing the bone itself also - then tie back together and roast as a whole - at 325, 13 minutes per pound. I remove from the oven when the meat thermometer reads 115 - tent in tinfoil - and let stand for 20 minutes at least before carving. this gives plenty of time for gravy and ensures the centre is not over done. Enjoy!
        Mar. 25, 2013 3:10 pm
        Making my first rib roast for Easter Dinner,does anyone have any suggestions for med/well,I think that's what everyone likes,just a little pink,not still mooing.I've cooked a boneless one before but never bone in or semi-boneless.Thanks
        Mar. 28, 2013 8:28 am
        I pull the roast at 120 for medium rare. low and slow is best for me
        Mar. 30, 2013 2:53 pm
        Followed this recipe for Xmas and was delicious, now following for Easter.
        Aug. 4, 2013 3:43 pm
        I own and operate a small city restaurant which offers prime rib everyday. We don't add any seasonings to the meat but we wrap the meat in romain lettuce leaf and drape cellophane over top to trap the moisture. I find this helps with the holding process too.
        Dec. 22, 2013 5:58 am
        Best prime rib recommendations I have seen. Personally I use the high heat method for the first 35-45 minutes and then cook it slow. If you use the thermometer make sure you keep an eye on it because it goes from 120 to 130 in a blink
        Dec. 25, 2013 10:33 am
        Made this for the first time Christmas Eve. Easily restaurant quality. I did allow the meat to get room temp. I made a butter paste w garlic powder, thyme and black pepper. I had to do it up the Latina way and put the juice of some limes over the meat,, then the butter mix, and garlic and onion powder and salt. Roasted high heat for half hour and then 15 minutes per pound at 325. I roasted ON the rib rack. Amazing. And so easy. Thanks for all the tips.
        Dec. 25, 2013 10:36 am
        Adding I used two rosemary sprigs atop for added flavor. It was plenty
        Dec. 25, 2013 4:13 pm
        Actually, after consulting "food Science" and our best restaurant's chef, both agree that low and slow produces the best prime rib roast. In no way do either advocate high temps to sear which in fact do not sear in juices. Low temps for several hours produces a lovely crust without high heat.
        Jan. 1, 2014 6:17 pm
        What a great advice. Everything worked out just right. Thank u
        Feb. 1, 2014 9:26 pm
        I have cooked my share of Rib Roasts, boneless and not. . . . Until somebody presents definitive evidence that "30 min @ 500F" does some kind of "damage" . . . That's what I'm doing. Then, 325F at 15 min per pound. Pull it out and tent @ 120F, which will rise to 130F while the roast rests. The ends are MW, the center is MR. Something for everyone. PS: Salt & Pepper, a few slivers of Garlic slipped into the roast. KISS! (Keep it Simple, Sally/Sam!) Pure Beef/Carnivore Heaven! The Roast this evening was wonderful!
        Oct. 25, 2014 2:20 pm
        Trying prime rib at home for the first time...making garlic mashed potatoes and French green beans on the side. Thanks everyone for such great tips. I a. Sure it will be wonderful.
        Nov. 27, 2014 3:54 am
        This is the second time cooking the prime rib at home, this time with bone in. Great tips on how to cook it. hoping it will satisfy everyone this Thanksgiving, oh and we are still having turkey too. Happy holidays. Remember our troops.
        Nov. 27, 2014 11:22 am
        You can season one of thee however you like, but going beyond salt and pepper really detracts from the flavor of the meat. I prefer cooking it at about 250 F, it takes longer, but the flavor is great and cooking it to about 140 F has pleased everyone that I've served it to, including some that like medium rare to those that like well-done (although I am of the opinion that those liking it well-done have simply never tried anything else).
        Dec. 12, 2014 3:44 pm
        I did this method last year for Christmas Eve, 14 lb boneless roast, salt & pepper-450 degrees for 30 minutes, reduced to 325 for 13 minutes per pound. pulled it out at 120 degrees, tented and let it rest for an hour carved it up. Was such a huge hit!!! We are making this a Christmas Eve Tradition.
        Dec. 27, 2014 12:14 am
        First time cooked this and your recipie is perfect. Many thanks
        Jan. 9, 2015 11:44 pm
        Does the 500 degree until browned and the 325 for 13-15 min per pound work for boneless Prime Rib Roast (12#)?
        Apr. 3, 2015 4:43 pm
        Apr. 3, 2015 8:31 pm
        Get a good digital thermometer and use it every time. Cook at 325. At around 110 degrees be close by because the temperature rises quickly. This is a good time to prep your salad etc. while you listen for the temp alert. I pull mine out at exactly 122 degrees, tent with foil and watch it rest to 125-126 degrees. I get the most perfect medium rare every time.
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