Prime Rib Roast: A Home Cook's Guide (2024)

A prime rib roast is both impressive and delicious, and luckily, it’s not as difficult to prepare as you might think! But how many pounds per person do you need? How do you cook it? And what should you serve with it? This guide will answer all of your questions so that you can confidently prepare and serve a flavourful, perfectly cooked prime rib roast.

What is Prime Rib?

Prime rib is a cut of beef that comes from the rib primal on the front of the animal between the short loin and the chuck (shoulder). It is well-marbled and has a rich flavour. A prime rib roast is typically sold as a “standing roast,” which means it includes the ribs. The name “standing rib roast” originates from the way it was traditionally cooked: standing on the rib bones in the oven. This allowed the roast to cook evenly and resulted in a juicy, tender roast.

A full prime rib contains rib bones 6 to 12 and can weigh up to 16 lbs. While this size is great for large gatherings, it is most often cut into smaller roasts to suit your party size.

How Other Cuts Compare to Prime Rib Roast

Is Prime Rib Roast The Same as Rib Roast?

Prime rib and rib roast are both primal beef cuts from the same rib primal. These terms are often used interchangeably.

Prime Rib vs Ribeye

Ribeye is a boneless version of the prime rib. It can be sold as a whole boneless roast or cut into steaks.

Roast Beef vs Prime Rib

Roast beef is any cut of beef that has been roasted. It typically refers to cuts such as the rump roast, round, eye of round, or sirloin. These cuts tend to be leaner than the prime rib.

How to Buy Prime Rib Roast

You can purchase a prime rib roast from your local butcher, local beef farmer or grocer. If you are having difficulty finding a prime rib roast, ask your butcher for help.

What is Chef Style Prime Rib Roast?

If you are looking for a prime rib roast that is easiest for carving, ask your butcher for a “chef style” prime rib roast. The ribs have been carved away from the roast and then tied back on with butcher twine. Now when you go to serve your roast, simply remove the butcher twine and the ribs fall away from the roast. Carve the roast into slices and that’s it!

What is Frenched Prime Rib?

Frenched prime rib is where the butcher cuts away the meat and fat around the ribs, exposing the tips of the bones. This gives the roast an elegant presentation.

How Much Do I Need Per Person?

A good rule of thumb is to allow 1 pound per person for meats that have bones in them, such as the prime rib. Prime Ribs are sold by how many bones you would like in your roast. This is because butchers slice between the bones to create roasts. Each bone can weigh 2-3 lbs each which would serve 2+ guests.

3-bone Prime Rib Roast (~6lbs) – This is a good size for a small gathering of 6 people or less.

5-bone Prime Rib Roast (~10lbs) – Perfect for larger gatherings, this roast will feed 10-12 people.

6-bone Prime Rib Roast (~16lbs) – The largest size roast, this is great for a big party. It can feed up to 16-18 people.

What is the Price?

The price of a prime rib roast can vary depending on the weight, cut and quality of beef. The quality of beef can very depending on the breed, how it was raised, how it was processed and butchered and if it is wet aged or dry aged.

Dry aged beef will have a premium price since it is more tender and has deeper, more complex flavours. This is achieved through the dry aging process that removes moisture which concentrates the flavours, as well as natural enzyme reactions that tenderize the meat. You can learn more in our Essential Guide to Dry Aged Beef.

A good quality prime rib roast will cost around the $30+/lb mark at a butcher shop in Toronto and the Greater Toronto Area. This would put a 2 bone (3 lbs) Prime Rib Roast at about $170-216.

You might find yourself searching the internet for a “prime rib sale near me”. These sales are tough to come by so you may want to stock up if you do find one!

How to Cook Prime Rib

Bring It To Room Temperature

Set the roast out at room temperature for 1 – 2 hours prior to cooking. A piece of meat that is cooked at room temperature will cook more evenly.

Pat It Dry

Remove the roast from its packaging. If you find the exterior quite moist, use paper towels to blot it dry.

Seasoning Your Roast

A prime rib roast can be simply seasoned with salt and pepper. You want to be generous with the salt and pepper and be sure to cover all sides of the roast. Feel free to get creative and experiment with other seasoning options! Garlic, rosemary, thyme and herbes de Provence are all excellent choices that will complement the flavour of the meat nicely. If using herbs, you should brush your roast with clarified butter or avocado oil first, so that the herbs don’t burn.

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Cooking Methods

Now that your meat is fully seasoned, it’s time to start cooking. There are two classic methods for cooking prime rib: oven-roasting and grill-roasting. Oven-roasted prime rib is the more traditional method, and it produces results that are more consistent and easier to control. Grill-roasting adds a smoky flavour to the meat, but it can be more challenging to achieve the desired results.

Either way, both methods start with a sear to brown the outside of the meat. This browning creates a flavourful crust that seals in the juices of the roast. The sear is created using a high heat temperature to start, followed by a reduced heat for the remaining cooking time.

Oven-Roasting

To oven-roast a prime rib, first preheat your oven to 450-500˚F with the oven rack on the second lowest position. You’ll want to make sure your oven is very clean before setting your oven this high, otherwise you run the risk of setting off the smoke alarm!

Next, place the roast in a roasting pan with the bone-side down. Roast the meat for 15-20 minutes, then reduce the temperature to 325˚F and continue cooking. You are looking for a final temperature of 125˚F for rare or 135˚F for medium rare. Since meat continues cooking after removing it from the oven (called carry-over cooking), you want to remove the roast when it is 5-10˚ below the final temperatures. So when your thermometer reads 115-120˚F for rare or 125-130˚F for medium rare, take the roast out of the oven.

Once the roast is out of the oven, cover it with foil and let it rest for at least 15-20 minutes before carving. This allows the temperature to continue to rise and the juices to redistribute evenly throughout the meat.

Note that convection ovens are hotter and cook faster so you may want to reduce the searing temperature and/or searing time to prevent any scorching or over cooking.

Grill-Roasting

To grill-roast a prime rib, you’ll need to set up your grill with direct and indirect heat. Preheat one side of the grill to high heat (direct cooking) and leave the other side off (indirect cooking). For a charcoal grill, this means piling all of the coals on one side of the grill. For a gas grill, this means igniting only one side of the grill. Next, place the roast on the hot side of the grill and cook for 15-20 minutes. You want a nice brown crust to form. While keeping the grill on, move the roast to the cooler side of the grill and use indirect cooking to finish your roast to your liking.

Other Methods to Cook Prime Rib:

Reverse-Sear: This method is especially good for larger-sized roasts to ensure it is perfectly cooked. First, the roast is cooked low and slow in the oven until it reaches the desired internal temperature. Then, it is quickly seared to finish it. This allows the exterior of the roast to develop a nice crust while keeping the inside juicy and tender.

Sous-Vide: A sous-vide machine is a great way to cook a prime rib if you want to be sure that your roast is cooked evenly throughout. Follow the manufacturer’s directions for recommended cooking times.

Smoking: Smoking prime rib is a great way to add some extra flavour to the meat. You can use a Big Green Egg, Traeger, Pit Boss or any other smoker.

Air-Fryer: An air-fryer will give a crispy crust on your prime rib without having to worry about the meat drying out. Although, depending on your air fryer, you may find your roast is too big to fit!

Making Au Jus

Au jus is a classic accompaniment to prime rib, and it’s easy to make at home. The sauce is similar to gravy but tends to be a little thinner. A basic au jus starts by deglazing the roasting pan with some wine. Add any juices that have collected from the resting meat and beef broth. Finally, add seasonings like salt, freshly ground pepper, and herbs.

If you want a thicker au jus, combine some flour to the beef drippings before deglazing the pan. Corn starch is also a great choice as it makes for a more shiny and translucent finish (flour can make your sauce cloudy and opaque). If using corn starch, remember to mix it with a bit of cold water or broth to make a slurry first before adding it to the pan so that it doesn’t clump. And keep in mind that corn starch has twice the thickening power than flour, so go easy on it!

More complex au jus recipes call for caramelized onions, garlic, carrots and celery that are cooked with the drippings and beef broth. The vegetables are then strained leaving you with a delicious au jus!

How to Slice Prime Rib Roast

After your roast has rested from cooking, move it to a cutting board. Use a knife or scissor to remove the butcher twine. For chefs style prime rib, the bones should easily fall away from the roast. If not, use a sharp knife, preferably a boning knife, and slide it along the bones to remove the ribs from the meat.

To carve the meat, switch to a very sharp carving knife. Traditionally, most prefer Prime Rib slices at about 1/2 – 1 inch thick. You can choose to slice it thinner for a shaved look or thicker.

What Do I Do with the Ribs?

These ribs are back ribs, which has some delicious meat between the bones. They can served with the roast or save them for later.

Plating Prime Rib Roast

Arrange the cut slices on a platter. Keeping in mind that slices from the outer edges of the roast will be more well-done than slices from the interior. Group the more well-done slices together to offer a range of doneness levels to your guests or family.

Garnish the platter with fresh herbs such as thyme, rosemary or even just parsley. For an extra touch, you can drizzle the meat with a little bit of au jus sauce, compound butter or horseradish cream or serve these on the side.

What to Serve With Prime Rib

A classic prime rib dinner usually consists of roasted potatoes, green beans, dinner rolls, and horseradish sauce. You can also add other sides such as roasted brussels sprouts or creamy mashed potatoes. For dessert, something simple like pie or vanilla ice cream would be a perfect finish to this mouthwatering meal.

Now that you know all about prime rib—what it is, how to cook it, and what to serve with it—you are ready to impress your guests with this delicious dish! By following these simple instructions, you can confidently prepare a succulent prime rib roast that will be sure to please everyone at your next gathering. Enjoy!