Prime Rib is a special cut of meat that is the highlight of many holiday meals. Prepared properly, you will be asked to make this year after year, so be prepared😉. For another mouth-watering beef recipe, try my Pepper Crusted Beef Tenderloin.

Bite of Prime Rib

Prime Rib

Prime Rib, also known as Standing Rib Roast, is a tender cut of meat that is very flavorful and often served during the holidays. It is more expensive than other cuts of meat, so that is why it is sometimes saved for a special day of the year. You can get prime rib bone-in or boneless. I ended up using a boneless cut of meat for this recipe.

Prime Rib raw and coated with butter

Prime Rib Recipe

With prime rib costing a little more, you want to make sure it is cooked just right! When you ask for prime rib at the store, it is actually a rib roast. If you are getting bone-in rib roast, ask the butcher to cut the bones off and tie them back on. In my case, the bones were already out, so I did not have the option to have them tied on.

Butter Crusted Prime Rib

How to Make Prime Rib

There are plenty of experts out there letting you know exactly what to do (and what not to do) when cooking prime rib. I think people get picky because it is an expensive cut of meat, and usually it is being served to a lot of guests! This recipe is not very complicated and you will also have a gravy to go with the prime rib once it’s cooked.

  1. First, salt your cut of meat and let it sit for at least 30 minutes before cooking. Preheat the oven to 500°F at this time. ALWAYS let your prime rib come to room temperature before you start cooking it. This will allow the meat to cook the most evenly throughout.
  2. In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper. Spread this evenly over the ribeye roast.
  3. Bake the roast for 25 minutes. Then, turn off the oven, leaving the ribeye roast in the oven (don’t open the oven door). Cook for another 2 hours, but start to check the internal temperature of the meat after about an hour to get as close to your desired temperature as you can. I have listed a guide to follow to help you determine how ‘done’ you want your prime rib.

Prime Rib Internal Temperatures

Always trust your meat thermometer when checking if your prime rib is cooked to your liking. Since you are not opening the oven door, be sure to use a meat thermometer that has an external wire probe that allows you to see the temperature of the meat throughout the cooking process. These numbers I am giving you are just a guide…you should be checking the temperature regularly so the prime rib won’t be overcooked.

Rare = 120°F to 125°F (bright red center)

Medium Rare = 130°F to 135°F (very pink center, but starting to brown towards the outer edge)

Medium = 140°F to 145°F (pink center with a brown edge)

Medium Well = 150°F to 155°F (no pink)

Well Done = 160°F and higher

PRO TIP: After you take the prime rib out of the oven (once it’s at your desired doneness), cover it loosely with aluminum foil for about 15-20 minutes before cutting into it. This will keep the juices in, but remember that the internal temperature will go up about 5 degrees while it is resting. In addition, begin checking the temperature of the meat about 1 hour into cooking.

Cut into Prime Rib

How Much Prime Rib will I Need?

Generally, you should estimate about one pound of prime rib per person, especially if you are not serving any other main course. I set this recipe as 1/2 pound of prime rib per person. That is plenty if it is part of a large meal with lots of sides and other goodies. Serve it with Skins on Mashed Potatoes and Roasted Carrots.

Prime Rib and Gravy Being Poured

How to Make the Gravy

After you have transferred the Prime Rib to a cutting board (waiting about 15 minutes before cutting into it), make the gravy using the pan drippings. In a medium saucepan, heat the drippings over medium heat. Whisk in the flour and beef stock, continuously whisking until it thickens up. Slice the prime rib and have the gravy available to pour over the meat. Pair the Prime Rib with Roasted Parmesan Green Beans and Burgundy mushrooms for an impressive presentation!

How to Cut Prime Rib Roast

If the bones have already been removed, as in this recipe, it’s pretty simple to slice prime rib. It is up to you if you decide to trim the fat. I don’t bother with that since some people actually prefer eating the fat. If your guests don’t want the fat, they can easily cut it off their piece. Anyway, when slicing the roast, try not to ‘saw’ through the meat. Just a few clean slices should do it, and you will have beautiful slices of prime rib to serve! Oh, and don’t cut all the pieces at once. Leaving part of the roast intact will keep it warm longer.

Prime Rib on a White Plate

Dinner Ideas

5 from 20 votes

Prime Rib

Prep Time 40 mins
Cook Time 2 hrs
Rest 20 mins
Total Time 3 hrs
Prime Rib is a special cut of meat that is the highlight of many holiday meals!

Ingredients

  • 2 tablespoons salt
  • 5 pounds boneless ribeye roast, trimmed
  • 1 cup butter, softened
  • 7 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon pepper
  • 2 tablespoons flour
  • 2 cups beef stock

Instructions

  • Coat the prime rib with salt, and let it rest for 30 minutes.
  • Preheat the oven to 500°F.
  • In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
  • Spread the butter mixture evenly over the ribeye roast.
  • Bake for 25 minutes.
  • Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour.
  • Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
  • Heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
  • Remove from the heat and strain out any clumps.
  • Slice the prime rib and serve with gravy.

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Reader Comments

  1. Any guidance on 6.3 lb standing rib roast? It’s not clear how to modify the cooking instruction for a roast with bones rather than a boneless one.

  2. Thank you for this wonderful recipe, now I’m not afraid to cook anything. On the other hand , Bbbbbaking that’s all different, I can’t bake anything if it doesn’t come in boxes. I can deal with it.

  3. I have followed this guy and my roasts come out great. This year I will try this recipe and his method of cooking slow and low 225 to 250. He uses the thickness of the meat vs the weight. Which makes sense to me.

  4. 5 stars
    Have smoked and oven baked numerous
    rib roasts and tenderloins.
    1. I set oven (which is convection ) at 450
    degrees.
    2. I have a Thermo unit with a cable and
    meet prong.that insert in the meat (smoker
    and oven) and even though rare is 120
    degrees, when it hits 110 on my unit, I
    shut it down. The temp will rise as it sits
    in the unopened oven/smoker. Those that
    can not deal with rare after sliced can put
    slices back in the oven (NEVER IN MICROWAVE EXCEPT TO THAW) until their
    personal desires are met.

    1. Thank you for this comment. I’ve always wondered how to accommodate everyone’s tastes when it comes to beef. I like it so a good bet can revive it!

  5. Do you increase the cooking time of 25 minutes based on the size of the roast? I’m making a 12 pound standing prime rib roast for Christmas and would love to try this recipe

  6. Amanda I think I missed something, you state turn the oven to 500 cook 25 min and “turn the oven off” then cook for 2 hrs, so you dont turn the oven bk on?

  7. Right after you turn the oven off, flip the breaker and the fan will not work to cool the oven. I even put one piece of duct tape on the oven door to remind ‘Helpfut ‘ people to not open the oven door. Works great. Check your breakers before the big day so you can do this quickly knowing the right one

    1. The guide i use is…. 5 minutes per pound at 500 degrees…then shut off oven for 20 minutes per pound for med…..25 minutes per pound for med-well…….leaving the door closed

  8. I have that same problem as Brenda. My gas oven also does not hold the heat. I almost ruined my prime rib because my oven cools itself. What’s the temperature the oven needs to stay at during the shut off. My oven has a warm option. Maybe I can set my oven to a lower temperature.

    1. why not just use a roaster oven? that way you won’t have to worry about your oven. I always use the roaster oven, that way it frees up your oven for other things. And when I use the roaster oven I turn it to 500 degrees for about 10 minutes and then turn it down to 200 degrees to finish roasting. Comes out perfectly, family loves it, and this way it is also easier to check the doneness with your gauge.

      1. Patsy, thank you. I have been looking for a good reason to get a roaster oven. Now I just have to figure out a place to store it.🤔

  9. Thank you for all the great recipes!!!
    I’ve been going back and forth about this method. Last year my roast didn’t progress. I’m thinking it is my gas oven. It’s very well vented; so much so that if I have the oven going and one of the burners going too, the over the stove microwave fan starts up automatically..
    I have a large roast and am afraid to try again. Are modern gas ovens not good for this type of cooking? Is it not designed to hold the heat after being shut off? It’s only 2 years old.

    1. I had the same question. I never had a gas stove until this summer, and I’m worried about it cooling too quickly. This stove is new.

      1. I have made a prime rib the conventional way, like a regular roast and it turned out perfectly. I used a montreal steak spice on it, and put it in the oven uncovered at 325. It was perfectly cooked and delicioius!

      2. I use a 325F oven and cook 30 minutes per pound. If I want a medIum rare roast I remove it from my gas oven when the thermometer says rare. I cover it with foil while I make the gravy. I use a baster to remove most of the fat from the pan before making the gravy. I use broth, flour to thicken and a package of Au Jus for extra flavor.

      3. 5 stars
        I much prefer your method to the recipe given. I read it 3x (theirs) and still can’t understand only roasting it for 25 min. People eating beef so rare – no wonder they’re getting sick. Thank you for your post.

      4. It’s not raw. It is cooked. As you can see, hundreds of people (if not thousands) use this recipe with success. That being said, do whatever works best for you.

      5. My sister does all her roast this way and it turns out perfect.I have one in my freezer and I will do it this way .

      6. you should roast it at 5 mins. per pd. 10 lbs equals 50 mins. at500 degrees then shut the oven off for 2 nhrs. or when internal temp is where you want

      7. That’s how I cook mine also. My daughter did the butter method a few years back and we found the juice to be way too greasy when making gravy. Nice to have options but I think I’ll stick to the tried and true

      8. I tried this Stupid Method once ! I will NEVER do it again. Christmas Dinner and roast was RAW, not rare after 5 hours of leaving the oven door shut. Stick to tried and true methods, 500 for 1/2 hour 325 from that point on until Roast reaches desired Temp. I do like the seasonings this calls for though!

      9. I totally agree with you 💯! I followed the recipe exactly as stated and although it looked beautiful on the outside, it was raw on the inside. It broke my heart to have finish off a $100.00 piece of meat in a frying pan on Christmas day. Back to the old tried and true way of cooking it.

      10. You are right, the 5 minutes leaves it very raw. We do ours 7 mins per pound and it works great. Also, Costco has a prime rib seasoning (seasonal) that has all of this stuff mixed already so I use that. The problem I have with it is it smoke fills the house and the doors and windows have to be opened, because of the 500 degrees and such a large prime rib cooking for 70 mins so high? I’ve tried using a broiler pan with a little water too and that didn’t even stop the smoke.

      11. Mine turns on the cooling fan when i shut off the oven. Ending up with raw, not rare meat!

        Tried my electric turkey roaster. Similar problem. The heat escaped thru tiny vents. Raw again!

      12. My oven has a cooling fan also, and oven cooled off before roast was ready. Also my oven was a big mess. Any ideas?

      13. Linda……My oven’s fan also comes on when I shut it off with no way of turning the fan off. However the secret here is as soon as you turn the oven off shut the breaker in your electrical panel off it will stop the cooling fan and allow the meat to cook per the recipe. I use the above recipe with a few changes and it comes out perfectly med rare and juicy as well. Also do not open the door to check the internal meat temp, trust the recipe or use a temp guage with a remote sensor.

      14. Is your setting on oven set to convection? I have an electric range new, it has convection and the cooling fan runs when shut off, but my bake setting has no fan, It’s a Westinghouse range!
        GOOD LUCK! Sandy!😉

      15. I too ended up with a gorgeous looking, $100, roast that was raw for Christmas dinner. I like everything about this recipe but I’ll use my tried and true method. 500 degrees for 5 minutes per pound then 325 until it gets to temperature. Bon appetit!

      16. Instead of shutting your stove off turn the breaker to your oven off. This is what I do because of the cooling fan. I also up mine to 7 minutes per lb

    2. This looks like a great recipe for prime rib. The problem is you don’t say what to do AFTER you turn off the oven. Do you just let the roast sit in the oven for two hours with the left over 500 degree heat? If you’re not supposed to open the oven door, how can you check the internal temperature of the roast? How about some follow-through here. I would think maybe one should cook the roast at 500 for 25 minutes and then lower the temperature. But what temperature?

      1. Yes, turn the oven OFF. Then after about 90 minutes you can open the door and check the internal temperature.

      2. I have recently started using this method and it has produced THE BEST, most tender, perfectly roasted prime rib ever. I was skeptic all but it works.

      3. 5 stars
        It is by far the best prime rib we have ever cooked. This is our 4th time cooking this way and it comes out perfect every time!!

      4. This recipe sounds awesome, but I now have a gas oven and I tried this method with a different recipe last year and my oven cooled too quickly apparently because the meat was too rare..and I like red meat but not cold red meat. Maybe if I added a cast iron pan to the oven it might retain more heat?? Thoughts???

      5. I have a meat thermometer probe that I leave in the roast attached to a wire that is attached to digital counter top attachment that reads the temperature. No need to open the oven to check the temperature

      6. That’s what I have, I could never cook a roast of any kind without it. I don’t like meat over done. With a probe you will always have the perfect roast of any kind.

      7. Shannon, I got my thermometer from Costco but I’m sure you could find one at Walmart, safeway, target or amazon.

      8. 5 stars
        I had a 10.91 lb roast. Found similar recipe That addressed bigger cuts. Regarding how long to cook at 500F, it said to multiply the exact weight x5 and round to nearest minute. Mine calculated to 54.55 so I rounded to 55 mins at 500F, and then turned oven off and left in oven for 2 hrs with door closed. Temp was 130F when finished (I also used a remote thermometer that sits on my counter so could monitor the temp during the 2 hour period). Came out perfect.

      9. Oven thermometers cost about seven bucks, hang from the rack, and are easily read through the oven window.

      10. This does not tell you the internal temp of the meat. That’s what your suppose to be checking not the temp of the oven.

      11. You need a “Probe” thermometer. You stick a probe in the meat that has a cord on it that’s attached to a digital thermometer that stays outside the oven. You never have to open the door.

      12. My daughter makes this at Christmas. It is Amazing. I had my doubts at first. Now I can’t wait for the next Christmas. Truly Delicious

      13. I’ve used a similar recipe…..heat oven to 500….cook 5 minutes per pound…then shut off oven and leave in oven for 20 minutes per pound/ med…25 minutes per pound/ med well…. (DONT open the door)… then let stand for 15 minutes before serving.

      14. I do the same. I multiply the weight by 5, cook at 500 degrees for the calculated minutes and then turn off the oven. Leave in in for 2 hours without ever opening the oven. Perfect every time

      15. Jackie,
        The butcher will cut they rack of bones off the roast part. They then tie the bones back on so that you can cook it with the bones. They provide some of the flavor back into your meat while cooking. It also allows for much easier cutting of pieces when it is ready to serve.

      16. My sister cooked a prime rib roast for Thanksgiving using this recipe. Turn oven to 500, Weight times 5 minutes per pound, turn off oven until it is cold – approx. 2 hours. Take roast out of the oven and cover loosely with foil, let sit for 15 minutes for med. rare. Let sit for 20 Minutes for a little pinker than med., 25 min. for med and the ends will be well done. You can open the oven 90 minutes after turning it off to check the temp.

      17. Jackie, The bones are the best tasting part. Save the until everyone is gone and then chew the meat off of them. Or if you’re like my family, just chew on them at the table and laugh at each other.

      18. I tried this once in my gas stove…does not work, so I cook at 325 not covered and get to my desired temp. My daughter did it in a electric stove, and hers was raw! Felt bad for her, first time trying for a holiday dinner!

      19. It says to leave it in for 2 hours. Get a meat thermometer that will transmit the temperature either wirelessly to your phone or one with a wire attached to the temp readout device. That way you don’t need to open the door to check.

      20. Use a digital thermometer with a probe in the center of the roast, away from bones.
        It’s important to keep the door closed to retain the heat.
        All ovens have vents or they wouldn’t be able to cool down. It’s not complicated 😎

      21. I use a digital thermometer with a cable on it and run inside the door inserted in the prime rib cook it at the high temp and time in the recipe and when you turn the oven off you always know what the temp is of the prime by your thermometer reading out side the oven pull the prime at your desired temp it is no fail everytime! If you issues with your gas oven sear it at the high temp for 20 min then turn your oven down too 300 and cook to desire temp again you always know the temp with cable ran through door! Again no fail!

      22. I forgot to say there are different cable type thermometers out there taylor is a good brand another I have used is polder! Good luck!

      23. I agree I followed this as she said with the cooking time and followed the temperature also and nope was not cooked. It was as raw as it was when I put it in the oven. My oven is under a year old and has been baking and cooking things just fine. My prim was only 4 pounds.

      24. If it was as raw as when you put it in the oven then that is a good indication that your oven is not heating properly.

      25. What they left out is you’re cooking it for 5 minutes per pound, this roast happened to be 5 pounds hence 25 minutes. You could add another 5 minutes if you don’t want it really rare, but then shut off oven, don’t open door for 2 hours…..it will be done.

    3. I recommend heating your oven to 450 degrees and cook the roast for 15 mins, then reduce the oven temperature to 325 degrees, keeping an eye on the desired temperature you wish for your roast. Estimate about 15 minutes per pound. My oven is new as well, and this method works for me every time.

      1. I agree. I tried turning the oven off one year when I tried this method and the meat was raw.

    4. Not having a gas oven I don’t know the answer to your question, but most electric ovens have a minimum setting of 170 – you might want to – instead of turning it off – decrease it by 50degrees every 5-10 minutes to mimic the cool down of a sealed oven – never letting it drop below 175. That would seem to duplicate the theory of the recipe. If you do 50 every 5 minutes, that’s 25 mins to 200. – maybe that’s as low as it should go, or maybe use a 10 minute interval, or a 25 deg on the 5’s…

    5. My 1 year old electric oven doesn’t hold the heat after I turn it off either. I wish I had my 12 year old gas stove back. It did a much better job that the new one but we moved and it stayed with the house.

    6. What you could do is remove the RR and place it in an ice chest for the rest period. Put it in a foil pan or similar. Put down a towel so that the RR doesnt melt the chest. I use a Cambro chest to rest my briskets but any icechest will do. Styro’s are OK. I may leave the door slightly ajar or rest shorter with it completely closed

      1. This a great method I do this with brisket as well, leaves the meat nice and tender and very juicy, quite delicious I highly recommend

      1. A professional caterer taught me this method and I’ve used it for over 20 years! It’s always perfect!

    7. I have used this recipe. I roast at 500* for 5 minutes per pound. I do not cover it with foil. Then I turn off the oven for 2 hours. I have a gas oven. This recipe yields a rare roast which is perfect for my family. This works for any type of roast-bone or boneless. Merry Christmas and happy holidays!

    8. The key is a convection oven once you turn off the convection the fan will continually run in circulate around the meat in continue to cook it otherwise I would give it a hard Ciara at the 500 degrees for the half hour and then cook it at 2:50 for approximately three hours depending on the size of the roast it check it every half hour after the first hour the see what the temp is

    9. I used a recipe from the Costco magazine for Thanksgiving as I was afraid to use this option as well. It was perfect.

      1. 250 for 3 1/2 hours is well done Kim. An Amish lady told me once that is a good rule of thumb for the Southerners that will not eat red meat, only well done.

      2. I’m a Sotherner and most everyone I know eats their meat red or pink, and a few who like well done. I also have some Northern friends who prefer well done. You and the Amish lady are misinformed and should avoid generalized assumptions about any segment of people.

    10. This happened to me last year. I now start out hot but turn it down to 300 after 20 minutes. About 18-20 minutes a pound until correct temp.

    11. Many new ovens have a feature to turn on a fan and cool the oven off after you have turned the oven off. To avoid this I turn off my oven at the breaker and tape the door shut so noone opens it to allow any heat to escape. Also, its imperative to let the prime rib sit out and come to room temp before starting this recipe. I generally sit it out 4-6 hours before I plan on cooking it.

    12. Follow-up on my dilemma: I just decided to go more conventional this year. Cooked the monster (12.34lb) roast at 475° for 15 min. Then 325° until my digital meat thermometer read 115°. After properly resting, the meat was perfect.
      I followed the herb butter crust directions, and the flavor and aroma were perfect.

    13. 5 stars
      2 hours and stone-cold and raw. Don’t recommend for gas ovens. Simply adjust by leaving oven heat on low at 200*F or so. The 500* caused enough smoking that I could not see through my oven door. A remote sensing thermometer is on my one-day list.

      My roast was trimmed very close, little fat cap – this was still more butter I would use.

      Rosemary has a nice taste but an unpleasant texture and the garlic was amazing.

    14. My husband always cooks his prime rib in our grill. It makes too much of a mess in our oven!!! And, the rib is always perfect.

    15. I had the same problem with my gas oven. It seemed to ‘leak’ heat like crazy! I had it serviced several times and it still didn’t hold heat or cook evenly. I gave up and sold my range and bought a dual fuel. It’s heavenly in comparison. It’s the best of both worlds. Gas cooktop heats and cools quickly. Electric ovens that stay at temperature and heat evenly.

    16. You should try the reverse sear method. I did that this year. It is fool-proof. Basically, follow the prep directions and then bake at very low temp – 200 degrees for 4 to 6 hours until you have reached 10 degrees below your desired temp. Cover it and it will continue to cook as it sits. Don’t worry about how it looks – when you sear it, you get the picture perfect look. About 10 minutes before you are ready to eat, uncover it and put in a 500 degree oven until nice and brown. And then you are all set. No need to let it rest again.

    17. I’ve been making my Prime Rib this way for many years. I’ve used gas stoves and electric and it’s always come out perfect. It must be your stove. Also, I normally buy Choice. It’s cheaper and just as good. Good luck.

    18. This comment has nothing to do with the recipe. What brand name is your stove? We just purchased a new one and we were steered toward a Frigidaire by the salesperson at our local appliance dealer(not a big box store). I was told that some brands only last 2 years and I want this stove to last a lot longer. So far, I simply love convection cooking and the regular bake feature works great too even when I had all the burners going cooking Christmas dinner. I found out that convection baking and roasting is like a home chef’s dream! IDK, so far, this new gas stove purchase, a Frigidaire, was an excellent choice! My humble opinion.

    19. I have 2 gas ovens and my roasts have come out perfectly each time. I make sure the doors are closed tightly and that no one opens them until I say so. I agree with the instructions, it is very important to have your meat at room temperature and the oven preheated to the desired temperature. Hope this helps.

    20. I also have a gas oven and have found that doing a reverse sear on the prime rib works better – low for a few hours then let rest then 500 for 10 mins. I love the seasoning on this recipe so will use it but reverse sear. Google that and you will find recipes – I don’t want to put someone else’s link on this site. Just trying to help a fellow gas-oven chef.

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