During holidays and special occasions with lots of guests, there’s a ton of pressure to get things right. So here’s how to cook prime rib roast like a pro!
Recipe Science
- Choose a bone-in rib roast. The bone helps regulate heat, preventing the meat from drying and ensuring juicy results.
- Slow-cooking the prime rib in the oven at 200°F activates enzymes calpains and cathepsins, breaking down proteins for tenderness.
- After roasting, surface moisture evaporates. Briefly sear the crust in a hot oven at 500 degrees for a quick golden-brown crust.
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Featured Comment 11
“I have made rib roast many times, but none have tasted this awesome! Tender, juicy, and flavorful recipe. The temperature came out perfect med-rare also!”—Kellie
Why It Works
Nothing is more impressive than presenting your guests with perfectly roasted prime rib slices. But this can be a bit intimidating when you’re in charge of cooking. This cut of beef isn’t cheap, so you don’t want to mess it up. The key is not to rush the process. Make sure to factor in at least 5 hours the day of your party to ensure serving dinner on time.
The technique involved is very similar in theory to my reverse sear steak recipe, but on a larger scale and using just the oven. The goal is to nail a medium-rare, warm, pinkish-red center right when you slice it. My method achieves a more even coloration and doneness throughout the roast. I also wait to brown the meat’s exterior in the oven for a delicious crust before serving.
Choosing a Grade of Beef
You typically have two options: graded Prime or Choice grade beef. The main difference is the marbling or the amount of intramuscular fat that’s white and visible. As the fat melts during cooking, it flavors the meat and makes it tender.
- Prime: The highest quality of beef as graded by the USDA. It has a heavy marbling, between 10 to 13%. You will have to make a trip to a butcher or higher-end store for this.
- Choice: Less marbling, a moderate level for good flavor, which you can find at most major grocery retailers.
Prime is noticeably better if you are willing to spend about 25% more. Although compared to going out to an expensive steakhouse, you’ll be able to feed a crowd and have side dishes for a comparably lower price.
Whole Roast vs. Smaller Roast
A cow has 13 ribs per side, and the rib roast cut is from the 6th to 12th bone. A roast can weigh between 14 and 22 pounds, which is excellent for a big dinner party. However, it’s often cut in half, with 3 to 4 bones per roast, about 7 to 11 pounds, which is more manageable for a smaller party.
If possible, request the first cut or loin end (small end) from ribs 10 through 12, which is closer to the loin portion. This section has a uniform rib-eye muscle that’s more tender and less fatty. The second cut (large end) from bones 6 to 9 is closer to the chuck portion and the shoulder. This section has more muscle variety, connective tissue, and fat. It’s not as uniform but still has a good flavor from the fat.
Ingredients You’ll Need
- Beef: I recommend purchasing a bone-in rib roast. The bone doesn’t affect the flavor because it sits on the bottom but acts as an insulator to regulate the heat better. The roast’s bones prevent cooking too quickly or drying out, yielding tender, juicy pieces. The bones are also tasty to chew the meat from, and you can use them later to make a stock, soup, or sauce.
- Salt: Salt enhances the natural flavor of prime rib by drawing out moisture, which reabsorbs to season the meat evenly. It also helps create a savory, well-browned crust during roasting.
- Pepper: Black pepper adds a subtle heat and depth of flavor, contributing to the crust without overwhelming the meat’s natural taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This prime rib recipe is easy to customize! Try these delicious options to elevate the flavor:
- Using Boneless Beef: You can purchase a boneless rib roast, which will cook faster. Elevate it on a wire rack, so it isn’t directly in contact with the pan’s hot bottom for even cooking.
- Pepper Crust: Layer on a black pepper crust with crushed whole peppercorns
- Mustard Crust: Brush with Dijon mustard for a tangy flavor. I do this for beef wellington.
- Herbs Crust: Make an herb coating with rosemary, thyme, or oregano. Alternatively, mix the salt and pepper with dried Italian seasoning.
- Cheese Crust: Add blue cheese, feta, or gorgonzola on top at the end of cooking
- Make it Crunchy: Add homemade bread crumbs or panko for crunch
- Add Garlic: Stuff whole cloves of garlic into the meat.
How to Make Prime Rib Roast
Step 1: Score the Fat
I leave the bone attached to the meat while preparing this prime rib recipe. I find that fewer juices are lost during the cooking process, keeping the meat moist. The bone also acts as a raft, elevating the beef on the rack for even cooking.
Leave at least ¼ to a ½-inch thick layer of the fat cap for a super flavorful roast. Doing so insulates and bastes the beef with the rendered fat. Before salting, make shallow scores in a crosshatch pattern, about 1 inch apart.
If you want to make carving easier later, you can cut the meat away and then tie it back onto the bone after seasoning. But I figure this saves you an extra step, and it’s not hard to cut the meat off the rib bones after resting.
Tips for Perfect Execution: Don’t cut into the meat, just into the fat. The slits allow more seasoning to seep through, and the fat will render down quicker.
Step 2: Season Thoroughly
Like dry-brining a roasted turkey, I recommend seasoning the piece of meat with a generous coating of kosher salt and pepper at least 24 hours before roasting. Overnight gives the salt time to wick up more surface moisture, leading to better browning on the crust.
Place the seasoned meat in the same roasting pan set on the rack you plan to cook it in, or use a wire rack set on a baking sheet. The idea is to get air circulating above and below to dry it well. Salting in advance is optional but recommended. If short on time, season and cook the same day.
Expert Tip: The longest you can let the roast brine sit is about 2 days. Any longer, and the surface will get too tough, like jerky!
Step 3: Slow Roast the Prime Rib
Roasting a large piece of beef at low temperatures first has several advantages. The oven works by convection, transferring the energy from the heating element to the outside of the meat. At 200ºF (93ºC), this is a more delicate cooking process.
Yes, it takes longer, but the meat will be more pink and juicy throughout. Let the beef gently roast for several hours for medium-rare doneness. The center cooks by conduction and transfers heat from the hotter to the cooler section. There won’t be a golden-brown crust, but we’ll take care of that later!
Ingredient Chemistry: Cooking for several hours in the oven at 200 degrees activates enzymes called calpains and cathepsins. They help break down meat proteins to create a more meaty, umami taste and soft texture. The activity happens below 122ºF (50ºC), so the longer the meat is held below that temperature, which is about medium-rare before resting, the tastier the beef.
How Long to Cook Prime Rib
Pro Tip: I highly recommend using a meat thermometer to check the center of the roast for doneness. I use my Chef’s Alarm meat probe, inserted into the roast during the cooking process to check the internal temperature. There’s no need to keep opening the oven door and losing heat.
| DONENESS | STOP COOKING | SERVING TEMP. (after resting) |
| Rare | 115 – 120°F | 120 – 125°F |
| Medium-Rare | 120 – 125°F | 125 – 130°F |
| Medium | 130 – 135°F | 135 – 140°F |
| Medium-Well | 140 – 145°F | 1145 – 150°F |
| Well-Done | 150 – 155°F | 150 – 160°F |
Remember to account for carryover cooking while the meat rests. The temperature usually rises about 5 degrees. Therefore, stop cooking before your ideal doneness. See the chart below.
Step 4: Rest the Meat
Don’t lose all of those flavorful juices after removing it from the oven! Let the meat rest at room temperature, tented with foil, in the roasting pan, for at least 30 minutes. This duration gives the juices time to redistribute in the meat.
If you don’t need to serve it immediately, the meat will stay warm for up to 1 ½ hours. This is helpful if you’re still waiting for guests to arrive or there are unexpected delays.
Step 5: Brown the Surface
After the roast has been in the oven for an extended period, the moisture has evaporated from the surface. This makes creating a golden-brown crust with brief exposure to high heat much faster and more effective.
Turn the oven up to 500ºF (260ºC). It will take several minutes, but it’s the right time between resting the meat and the final sear. It’s ready once the surface turns deep brown and the fat is crisp! This takes about 5 to 10 minutes. Watch for color changes.
Experimentation Encouraged: If you don’t want to wait so long for the oven to heat, you can broil on high. Just make sure to keep a very close eye, as the broiler elements are very hot!
Step 6: Slice the Roast
Right after searing, transfer the beef to a cutting board. Immediately cut the meat along the natural curvature of the bone as close as possible to remove.
Now, slice the roast into 1/4-inch thick pieces or ½ to 3/4-inch for heartier portions. Cut in between the bones to separate them so you can enjoy those, too. If the meat was tied with twine to the bone, just cut off the string and slice.
Frequently Asked Questions
It’s a large and specific rib section, seven bones cut from ribs 6 through 12. It’s sold as a whole roast or cut in half into 3 or 4 ribs. Slowly cooked for several hours on low heat, it yields tender and flavorful meat.
They come from the same primal section of the cow called the beef rib. Prime rib is slow-cooked, usually with the bone or boneless, as a large roast to feed a crowd. Ribeye steaks are portioned into individual steaks and cooked more quickly with a golden sear on the surface.
At the grocery store, it’s called “rib roast” or “standing rib roast” because it has bones. Boneless rib roasts will have the bone removed.
Rib roast or standing rib roast is the name of the cut. When slow-roasted, it yields very tender and juicy slices called prime rib.
Purchase a whole rib roast with seven bones when serving 14 to 22 people. Select a half rib roast, 3 to 4 bones, for 7 to 11 servings. Some butchers trim the fat off, cut the rib from the meat, and then attach it back with twine for roasting.
For a bone-in rib roast, factor about 1 pound per person. For a boneless roast, calculate ¾ of a pound per person. These amounts should be plenty of meat. If you’re lucky, you’ll have leftovers to make other meals like French dip sandwiches.
You might get a little sticker shock when purchasing a rib roast or standing roast from the store. It’s because it comes from a very tender portion of the cow, where less muscle is used, and there is a good amount of fat or marbling in the meat. This type of beef cut comes for the upper rib section from a specific seven-bone location. Prime rib is pricier than single steaks and is often only sold around the holidays. If you don’t see it in the store, ask the butcher—they’ll gladly cut it for you.
Choice cuts can be around $7 a pound when on sale to upwards of $16. Prime starts at approximately $17 per pound, and if you want incredibly tender and dry-aged flavor beef, it’s about $20 per pound.
The meat will hold its shape if the bone is still attached. Only tie with butcher’s twine if the grocery store trimmed the meat from the bone and you reattached it before roasting. You do not need to tie a boneless roast.
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If you tried this Slow Roasted Prime Rib, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Prime Rib Recipe
Ingredients
- 7 to 11 pounds bone-in standing rib roast, 3 to 4 ribs, about ½" thick fat cap
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
Instructions
- Score the Fat – Use a sharp chef’s knife to cut a shallow crosshatch pattern about 1" wide into the fat cap on top of the roast. Do not cut into the meat.
- Season Thoroughly – In a small bowl, combine the salt and pepper. Generously sprinkle the seasoning over the fat, sides, and rib bones. Transfer to a roasting pan on top of the rack or a cooling rack set on a sheet pan. Refrigerate, uncovered, for at least 24 hours, up to 2 days.Alternatively, you can season the meat the same day as cooking for quicker preparation.
- Slow Roast the Prime Rib – Set the oven rack to the lowest position. Heat to 200ºF (93ºC). Place the rib in the oven and cook it to just below the desired serving temperature. Cooking time is approximately 30 minutes per pound.For more accurate results, use an instant-read thermometer and remove the roast when the meat's center registers 115 to 120ºF (for rare), 120 to 125ºF (for medium-rare, 130 to 135 (for medium), 140 to 145 ºF (for medium-well), and 150 to 155ºF (for well done).
- Rest the Meat – After removing the roast, loosely tent it with foil and allow it to rest for at least 30 minutes or up to 1 ½ hours. Keep the oven on.
- Brown the Surface – While the meat rests, or 30 minutes before serving, increase the oven temperature to 500ºF (260ºC). Remove the foil and brown the crust, about 5 to 10 minutes. Keep an eye on the color change for burning.
- Slice the Roast – Transfer to a cutting board and carve right away. Cut the meat as close to the bone as possible, following the natural curvature of the rib. Slice into ¼ to 3/4-inch thick slices. Serve immediately while still warm.
Recipe Video
Notes
- Checking the Temperature: Avoid excessively opening the oven door. It will take about 10 minutes to return to 200ºF (93ºC), increasing cook time.
- For Even Cooking: Remove the roast from the refrigerator and let it stand on the counter at room temperature for 2 to 3 hours before roasting.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Cassia says
I’m planning to try this for Christmas. Would it work to sear on the stovetop instead of in the oven at the end? I’ll have other dishes to cook while the roast is resting and 500 would be too hot for them. Thanks!
Jessica Gavin says
Yes, you can briefly sear the outside to create a browned crust then slow roast. I would make sure to take the temperature after searing on the stovetop to see what temp it is before adding to the oven.
Susan C says
I am trying this technique for the first time. When roasting in the oven, is it better to use the bake mode or the convection mode? The convection mode will likely shorten the cooking time, but is that a good thing?
Jessica Gavin says
I use the bake mode. If you want to speed up the process you can use convection; just make sure to check the temperature sooner. It’s a low temperature, so I don’t think it would dry out the meat. Let me know how it goes!
Carolyn MacAulay says
I am a pretty good cook, but not when it comes to a roast. How would I cook a boneless cross rib or a sirloin tip ?
Kellie says
I have made rib roast many times, but none has had tasted this awesome! Tender, juicy and flavorful recipe. The temperature came out perfect med-rare also! Thank you Jessica for your amazing recipes!
Jessica Gavin says
You’re welcome, Kellie! I’m thrilled to hear that you enjoyed the prime rib recipe.
Gene Duffy says
3 or 4 times a year I Do a 7 Rib prime Rib 18-22 lb for Rotary Charities. does the weight increase the cook time, or is the time closer to say a 3-4 rib roast. Always on the hunt for perfection. 3 ribs this coming Saturday. Thanks your smiles and recipes are wonderful.
Jessica Gavin says
Cook time is by the weight of the roast.
Chuck Fulanovich says
I’ve done mine this way for years, but at 225 degrees and it comes out perfect every single time.
Jessica Gavin says
Amazing, Chuck!