Prime Rib Roast Recipe
Salting the roast a full day ahead lets the salt dissolve, penetrate, and re-absorb back into the meat, seasoning it all the way through instead of just the surface, while also drawing out a bit of moisture that helps the exterior brown better. A short blast at 500°F builds a deeply browned, savory crust, and then dropping the oven to 325°F lets the roast finish cooking gently, so the center stays evenly pink from edge to edge instead of forming a thick gray band under the crust.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 8
Ingredients
- 8 lbs bone-in standing rib roast (3-4 ribs)
- 2 tbsp kosher salt
- 1 tbsp black pepper, coarsely cracked
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 4 tbsp unsalted butter, softened
- 2 tbsp olive oil
Nutrition per serving
- Calories
- 1227
- Protein
- 88g
- Carbs
- 2g
- Fat
- 97g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1One to two days before cooking, pat the roast completely dry with paper towels and season it all over, including the ends, with the kosher salt (about 1 teaspoon per pound). Set it uncovered on a wire rack over a rimmed baking sheet and refrigerate.
- 2About 1 to 2 hours before cooking, take the roast out of the fridge to lose some chill. Mash the garlic, rosemary, thyme, pepper, butter, and olive oil into a rough paste and rub it all over the exterior of the roast.
- 3Preheat the oven to 500°F (260°C). Set the roast bone-side down (fat cap up) in a roasting pan or on a rimmed sheet with a rack.
- 4Roast at 500°F for 20 minutes to brown and crisp the exterior, then reduce the oven temperature to 325°F (165°C) without opening the door, and continue roasting.
- 5Continue roasting until an instant-read thermometer inserted into the thickest part of the roast, away from the bone, reads 115-120°F (46-49°C) for rare or 120-125°F (49-52°C) for medium-rare; figure roughly 12-14 minutes per pound total after the initial sear.
- 6Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20-30 minutes; the internal temperature will climb another 5-10 degrees as it rests.
- 7Slice the roast away from the bones first, then carve the boneless section into slices cutting against the grain. Serve the bones alongside for anyone who wants to gnaw on one.
Tips & variations
- Buy the roast by rib count, not just weight: each rib feeds roughly two people, so a 3-rib roast suits about 6 guests and a 4-rib roast suits about 8.
- Ask the butcher to remove the chine bone and tie the rib bones back on; it makes carving far easier while still letting the meat roast against the bones for flavor.
- For a boneless ribeye roast (rib roast with the bones removed entirely), cut the total cooking time by about 15%, since it cooks faster without the insulating bone.
- Serve with horseradish cream or a quick au jus made from the pan drippings deglazed with beef stock and a splash of red wine.
Storage & reheating
Refrigerate leftover slices in an airtight container for up to 4 days. Reheat gently in a 250°F (120°C) oven with a splash of beef broth in the dish, covered, just until warmed through, since high heat will push the meat past the doneness it was carved at. Leftovers are also excellent served cold, sliced thin for sandwiches.
Tips from the Tulo kitchen
- Weigh the roast after buying it and use that exact number, not the number on the label, to calculate salt and roasting time; bone-in weight varies more than you'd expect.
- Pull the roast at least an hour before roasting so it's not stone cold in the center; a roast that starts too cold takes longer to come up to temperature and cooks less evenly.
FAQ
What's the difference between prime rib and a standing rib roast?
They're the same cut of beef; "prime rib" is the common name for a roasted bone-in rib roast, while "USDA Prime" refers specifically to the beef grade. Most rib roasts sold at grocery stores are actually USDA Choice, not Prime, unless labeled otherwise.
What temperature should prime rib be pulled at?
Pull it 5-10 degrees below your target, since it keeps cooking during the rest: about 115-120°F for rare, 120-125°F for medium-rare, or 130-135°F for medium, measured at the thickest part away from the bone.
How much prime rib do I need per person?
Plan on about 1 pound of bone-in roast per person, or roughly two people per rib, to account for bone weight and generous portions with leftovers.
Should I sear prime rib before or after roasting?
Either order works, but starting with a short high-heat blast (as in this recipe) builds the crust first and lets the oven temperature drop for the rest of the cook, which is more forgiving than trying to sear a roast that's already fully cooked through.
Can I cook prime rib from frozen?
No, it should be fully thawed first. A frozen roast cooks unevenly and makes it impossible to get an accurate internal temperature reading in the center.
