Prime Rib Roast Recipe
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Delicious Prime Rib Roast Recipe is a fabulous main entree for the holidays or other special occasions. With this recipe you’ll be surprised at how incredibly simple it is to prepare with delicious results.
Prime Rib, or a Standing Rib Roast is a rich, delectable entrée fit for any special occasion. Our family enjoys each year for our main Christmas day meal. It’s a meal we always look forward to on the big day. And of course, there’s nothing quite like the smell of cooking prime rib to entice your appetite and have your whole home smelling like a celebration. Speaking of aromas, I’m reminded of a story my husband has shared often about the aroma of foods.
A story about a mill worker
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 thoroughly read through the recipe and tips before starting the process.
Ingredients for Prime Rib Roast Recipe
- standing rib roast
- kosher salt
- ground black pepper
How to Make a Prime Rib Roast
While cooking the prime rib takes a bit of time, the preparation is basic and easier than you think. Be sure to read the complete detailed recipe and notes before starting.
- Coat the prime rib with salt and pepper and leave it to rest for about an hour, until it comes to room temperature. Meanwhile preheat oven to 475-degrees F.
- After it reaches room temperature, transfer it to the preheated oven. Roast at 475-degrees F for 30 minutes in the bottom 3rd rack in the oven.
- Once 30 minutes has passed, lower the temperature to 300-degrees F for 30 minutes. Finally, reduce the heat again to 275-degrees F and continue cooking until the standing rib reaches internal temperature of 125-degrees F.
What to Serve With Prime Rib
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.
It also goes great with a big bowl of salads whether that’s a Texas-Style Potato Salad or a quick and easy Cucumber and Onion Salad
This is one of the easiest and most delicious prime rib roast recipes. The seasonings are simple and the instructions are straightforward and easy to follow. Be sure to read through the notes below for cooking a prime rib roast.
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 the cooking part 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.
More recipes I think you will love to try:
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.
- standing rib roast (2-7 ribs)
- kosher salt
- ground black pepper
- 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.
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 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.
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!
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.
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!
Thanks for reminding me how much I enjoy prime rib. It’s one of those rare pieces of meat that’s preferably not pink, and it beats any steak in terms of flavor.
THis looks sooooooooooo good. My husband loves prime rib. His fav. Can’t wait to try this.
I think this is the best method too. One thing I’ve been wondering though….a lot of non-reverse sear recipes have you spreading a herb butter over the roast to help form up the crust while reverse sear recipes dont. Is there any potential drawback to doing reverse sear AND an herb butter?(like garlic burning over the long cooking time, etc)
Used this technique last year and it came out great. I’m set up for another go tomorrow morning.