Prime Rib Roast Recipe
Delicious Prime Rib Roast Recipe is a fabulous main entree for the holidays or other special occasions. You’ll be surprised at how incredibly simple it is to prepare.
Prime Rib, or a Standing Rib Roast is a rich, delectable entrée fit for any special occasion. And of course, there’s nothing quite like the smell of a cooking prime rib to entice your appetite and have your whole home smelling like a celebration. I’m reminded of a story my husband has shared often about the aroma of foods.
Once upon a time in a small town a mill worker began lingering outside of a local bakery during his lunch breaks. Daily he would drink in the smells of the freshly baked breads. After a few days of this the baker confronted the gentleman and escorted him off the property. The baker demanded that the mill worker either buy the bread or stay well away from the bakery so he couldn’t smell the bread without paying anything.
The next day the mill worker returned, loitering just outside the bakery door. The baker confronted the mill worker again, but when he did the mill worker, smiling wryly, shook his pants pocket so the few coins in his pocket jingled together.
The baker said, “What are you doing?”
The gentleman replied, “I’m paying for the smell of your bread with the sound of my money.”
Tee, hee, hee …
While you could probably charge admission to your home while this Prime Rib is cooking, I’m sure you’re more interested in your guests spending their time with you instead of their money. So gather up your friends and family and get to cooking. Be sure to read through the recipe and tips before starting.
Prime Rib is the perfect main dish for serving during the holidays or other special occasions. Enjoy alongside Twice Baked Potatoes, Garlic Lemon Green Beans or Roasted Asparagus, and a fresh green salad for one scrumptious meal.
Notes for cooking a prime rib (rib roast):
- If time permits, liberally coat roast with salt and pepper; place on a rack, situated inside of a baking sheet or roasting pan; place in refrigerator for up to 3 days.
- All prime ribs are standing rib roasts, but not all rib roast are technically prime rib unless they have been given a grade of “prime” by the USDA. With that said, all rib roasts are typically referred to as prime rib regardless of their USDA grade.
- Regarding servings size, depending on the roast, estimate about 1 rib per 2 people.
- Do keep in mind that while cooking Prime Rib is fairly simple, a roasting pan and a meat thermometer are fairly essential to the overall success.
- Overall cook time is approximate and will depend on size of roast.
Prime Rib Roast Recipe
Prime Rib Roast Recipe
A fabulous main entree perfect for the holidays or other special occasions that is easier to prepare than you think.
Ingredients
- standing rib roast (2-7 ribs)
- kosher salt
- ground black pepper
Instructions
- Preheat oven to 475-degrees F. Place rack in bottom 3rd of oven.
- Liberally coat roast with salt and pepper. Place roast in roasting pan and let come to room temperature; about an hour.
- Place roast in oven and cook at 475-degrees F for 30 minutes in bottom 3rd of oven.
- Reduce heat to 300-degrees F; cook for 30 minutes.
- Reduce heat again to 275-degrees F; continue cooking until it reaches an internal temperature of 125-degrees F. Remove from oven; let rest about 15-20 minutes. Carry over cooking will continue; internal temperature should reach 135-degrees F for medium rare. Cut and remove any strings before slicing to serve.
Notes
If time permits, liberally coat roast with salt and pepper; place on a rack, situated inside of a baking sheet or roasting pan; place in refrigerator for up to 3 days.
Overall cook time is approximate and will depend on size of roast.
All prime ribs are standing rib roasts, but not all rib roast are technically prime rib unless they have been given a grade of “prime” by the USDA. With that said, all rib roasts are typically referred to as prime rib regardless of their USDA grade.
Regarding servings size, depending on the roast, estimate about 1 rib per 2 people.
Originally published December 3, 2015.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
I just want to dive in and bite my computer screen right now! Prime rib is one of my favorite foods. Yours looks AMAZING!!! 🙂
Yep, tis the time of the season. Nothing better.
Oh boy, Amy. This is especially hard for me today, as I am on a liquid diet (just for today, thankfully!!). Will tuck this one away and use for Christmas or Easter dinner!!
I am not seeing any ‘ribs’ are there not any prime rib roasts without ribs ? I am old, and have yet to make one. I need to try this at least once in my lifetime. Fear of an expensive failure has always been the reason !
There are ribs on the underside. I apologzie for not taking a photo showing the ribs. You can buy prime rib without the bone if you prefer, but this one did have ribs.
Oh this reminds me of the prime rib I used to eat growing up on Christmas!! I miss it! I have yet to make one myself, so maybe this year I should!!
This looks amazing. Can we come for dinner, Amy?:)
I’ll preheat the oven now! 😉
Thanks for sharing. Just an FYI. I recently made an eye of round roast using the 500 dgr. method. I roasted for 7 minutes per lb. At 500 dgs. Shut the oven off and DON’T open the oven door for 2 hours. The roast was perfectly pink from end to end and side to side. Nice pan drippings and very tender and juicy. I used the same method this past week-end with a prime rib roast for a trial run for Christmas Eve. Exactly the same results and there was no brown ring around the outer edges. If you want a medium rare roast reduce the roasting time to 5 or 6 minutes a lb. Also, a roast needs more than one hour to come to room temp.
Thanks for sharing this great technique, Vicky. We’ve used that method a few times over the years as well with successful results.
Love it
OMG this looks AMAZING. Your photos are gorgeous. I can’t think of too many things better than prime rib! Going to have to make this ASAP!!!
I made this last year this time.. I made my sauce with (1) cp course ground mustard,,,,, (2) cps raw unfiltered honey, Course grind white & black pepper, ( 1 oz each), 4 gloves garlic crushed.
This looks so good, Amy! I can’t wait to try it as I need to make prime rib this next week! Thank you!
I hope y’all enjoy it, Kristen!
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Made this for Christmas. Absolutely delicious; so tender and full of flavor. Even my picky granddaughter ate every bite on her plate. A simple but elegant way to impress your guests.
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thank you, a wonderful reminder of how much I love prime rib, but I’m one of those who likes it not pink beats most steak in flavor, so much appreciated
We love prime rib. I usually make it on our Traeger grill; but your recipe is very similar to how I make it in the oven. It always turns out delicious!