Whether you're hosting a beautiful Christmas dinner or any other festive food-filled occasion, a prime rib roast makes a striking centerpiece for any holiday meal.
But cooking a standing rib roast — especially for a special occasion — can be intimidating. But three simple tips and our easy prime rib recipe will help you impress without the stress.
And when you’ve learned how to make easy prime rib that looks and tastes fantastic, you don’t need to overdo the rest of the meal. Serve it with classic holiday sides like creamed spinach or a green bean casserole, your favorite scalloped potatoes and a basket of hot dinner rolls for soaking up all the jus.
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Holiday Prime Rib Roast
Casey Barber
How much prime rib per person?
While prime rib can be sold bone-in or boneless, a bone-in roast is the best bet for guaranteed juicy succulence. A good rule of thumb for purchasing bone-in prime rib is to buy one pound per person. A bone-in standing rib roast will feed about two people per bone. But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person.
Here's a quick guide (so you don't have to do the math):
- 3-4 people: 4 pounds (2 bones)
- 4–5 people: 5 pounds (2-3 bones)
- 5–6 people: 6 pounds (3 bones)
- 6–7 people: 7 pounds (3-4 bones)
- 8–10 people: 10 pounds (5 bones)
- 10–12 people: 14 pounds (7 bones)
Have your butcher order a roast in the weight range you need. If you ask for your roast trimmed and tied, your butcher will also be happy to prep the roast so you won't have to: They will cut the bones away from the roast, french them (i.e. trim off the meat around the edges to make that classic “handle” shape) and remove excess fat before tying the bones back to the roast. There will still be about one inch of fat on the roast after it's been trimmed and tied.
How do you season prime rib?
Whether you want to go classic with salt and pepper or bring extra flavors to the party, rubbing the meat with salt, spices and herbs is the key to giving your roast that traditional crackling, seared and delicious crust.
Either the night before or at least 2 hours prior to cooking your prime rib, rub the roast all over with olive oil and generously sprinkle it with one of the following seasoning blends:
- 1/4 cup black pepper and 1/4 cup kosher salt (Grab a canister of Morton's or Diamond kosher salt; the larger salt crystal size will make for a better crust on the meat than you'd get from regular table salt.)
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons packed light brown sugar, 1 tablespoon dried oregano and 1 teaspoon smoked or sweet paprika
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons herbes de Provence and 2 large minced garlic cloves
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 1 tablespoon dried thyme or 2 teaspoons fresh thyme, 1 tablespoon dry mustard and the zest of 2 lemons
- 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons minced fresh rosemary and 2 large minced garlic cloves
If you’re seasoning it in advance, place the roast uncovered in the refrigerator overnight, then let it come to room temperature for two hours before you put it in the oven.
How do you cook prime rib?
When it comes time to cook the roast, don’t just follow your nose or rely on time alone to judge when the meat is cooked properly. For a perfectly cooked prime rib, buy a digital meat thermometer. Whether it’s a probe version that stays inside the meat as it roasts, or a removable stick version, it provides complete accuracy and prevents overcooking.
- Preheat your oven to 450 F for at least 30 minutes while the prime rib comes to room temperature.
- Place the roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat, so don’t worry if you don't have one.
- Cook the roast for 15 minutes, then reduce the oven temperature to 325 F. Continue to cook the roast until your meat thermometer reads 120 F. Estimate about 15 minutes of cooking time per pound of prime rib.
- Once the thermometer hits its target temperature, remove the roast from the oven and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 F for a perfect medium-rare prime rib.
- Snip the tied bones off the roast, slice and serve it up to all of your appreciative friends and family!
FAQs
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
What is the most important thing to do before roasting a prime rib roast? ›
Rule #7: Season Well, and Season in Advance. For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.
Is prime rib good for Christmas? ›
This prime rib dinner is perfect for Christmas or other special occasions. This recipe includes a mustard and horseradish crust on the beef, and gives you the perfect roasting time. Make a delicious au jus with the pan drippings, and serve with mashed potatoes and roasted veggies for a fabulous feast.
What is the 500 rule for prime rib? ›
Prime Rib Tips
Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27. You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes.
Do you cook prime rib covered or uncovered? ›
Keep the rib roast uncovered while you cook it to allow it to brown on the outside. You can also give it a little extra sear in a hot pan for a few minutes on each side after it's finished roasting.
Should you rub a prime rib the night before? ›
Putting a dry rub on too early increases the likelihood of it being washed off or knocked loose before you get the beef cooked. Aside from seasoning mixes designed to go on up to one day before cooking for brining purposes, you'll only want the dry rub on the Prime Rib in time for the start of cooking.
How long to cook a 5 lb prime rib at 250 degrees? ›
Place in the oven for 20 minutes. After 20 minutes, turn the temperature on the oven down to 250°F and continue to cook the prime rib for 12-15 minutes per pound of meat, or until the internal temperature reaches 122°F for medium rare. The internal temperature will continue to rise 5-10 degrees as you rest the meat.
What cut of meat do restaurants use for prime rib? ›
Call it rib roast, standing rib roast, prime roast, or Grandma's Easter specialty, the magnificent delicacy that is prime rib is delicious no matter what label you apply. This cut comes from the cow's primal rib section. This primal is located behind the animal's shoulder but in front of the lower back/butt region.
Should you oil prime rib before cooking? ›
Rub the prime rib with olive oil. In a small bowl, combine the salt, pepper, herbs and garlic powder. Rub this mixture onto the prime rib. Place the prime rib in a roasting pan, fat-side up, and insert an ovenproof meat thermometer so the tip is centered in the thickest part of the roast.
Is there a difference between prime rib and prime rib roast? ›
Butchery: Both rib roast and prime are primal cuts of beef; however, prime rib recipes call for the cut to remain whole, whereas a butcher typically divides a rib roast into individual ribeye steaks. The rib roast is generally a boneless cut of meat, while prime rib comes with the bone still in it. 2.
Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.
Should I sear prime rib before roasting? ›
Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.
How many hours does it take to cook a prime rib? ›
Cook until a thermometer inserted into the thickest part of the prime rib registers 130 degrees F for medium rare, 35 to 45 minutes of cooking time per pound. An 8-pound roast will take about 5 1/2 to 6 hours.
What pairs best with prime rib? ›
30 Best Prime Rib Side Dishes to Pair With the Roast
- Honey-Glazed Carrots and Parsnips. ...
- Skillet Dinner Rolls with Garlic-Herb Butter. ...
- Instant Pot Mashed Potatoes. ...
- Brussels Sprouts Casserole. ...
- Gnocchi Alfredo. Hector Sanchez. ...
- Cheesy Potato Casserole. Will Dickey. ...
- Ranch Chopped Salad. Ralph Smith. ...
- Crash Hot Potatoes. Ralph Smith.
Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.
What is the best temperature to cook a prime rib roast? ›
Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.
What is the best way to get prime rib cooked? ›
Oven-searing is by far the easiest method for cooking rib roast, and it reduces the risk of overcooking. Oven-searing means to start cooking the roast in a very hot oven, then reduce the temperature for the duration of the roasting process.
Why is my prime rib always tough? ›
Overcooking the Prime Rib
That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.
