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!


  • 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


  • 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. I tried this recipe, and failed. My roast came out rare as rare can be. I used 10lb. roast at $41, the outside was perfect as well as the flavor. I followed the directions to the T. After waiting the 2hrs. after turning the stove off, I pulled the roast out the oven had it sit 15min before cutting into the what smelled so so delicious roast only to find out the inside was not cooked at all….. I had to place roast back into oven for another 30 min. on 350. it was still good, but not what I was expecting it to be.

  2. 5 stars
    Great recipe! Thank you! I am dairy free so I mixed the herbs and spices with avocado oil instead of butter (with a little salt since butter has some) and flavor was fantastic! The method worked well but based upon other reviews, seems outcome depends on the oven. Mine cooked REALLY fast and was medium rare in less than an hour, actually. Ended up medium after resting so the probe thermometer for guidance and starting to check after 1 hour is sound advice. Can’t wait to try again but I may start at 475 degrees based on how long my oven seems to hold heat. Thanks again!

  3. I took my prime rib out to rest when my internal thermometer read 127 degrees. I let it rest for 20 minutes. When I cut it there was no pink left. It was well done.? Don’t understand it.


    1. So sorry that happened Lori. Wondering why it was 2 hours late? Did you heat it more? Or let it sit in the oven for 2 more hours without heat? Did you test the temperature of the meat? Again, so sorry that Christmas dinner was not the perfect experience that you had hoped for.

  4. Using new oven that has different options- bake, convection bake, roast and broil. I assume I should use roast but not sure the difference between those options.

    Anyone care to give me a quick lesson? Thanks

  5. How much of the ingredients, butter,salt, garlic, etc….is used for 7.5 roast? Sure it’s a crazy question since no one else asked 🤦‍♀️

  6. I’m concerned about the rate at which various ovens cool. Our oven has a fan that blows air out of the bottom when shut off. Ovens I’ve had in the past have not done this.

    I’ve often used a similar technique of the 500° F sear for 20 – 30 minutes (depending on size and type of meat), but then turning the oven down to 200° F until internal temp is reached.

    This newer oven I have has me concerned that it will blow out too much heat. Any comments about this are welcome.

    No mention on using the flour or how or when in recipe called for it Ingredients:

    Ribeye roast
    Beef stock

  8. 5 stars
    If the temperature isn’t progressing after a few hours, I turn the oven back on to 350 degrees until it reaches the desired temperature.

  9. How does the butter on the roast at 500 degrees not smoke up the entire house. I would not even try this nothing worse than a smoky house

    1. My thought exactly! I don’t know how it is possible to not have your smoke alarms going off and a messy inside of your oven!!

  10. My phone died so this may be a repeat.

    Nothing talks about the number or ribs. I have a 3 rib roast. All but one person like their steak medium. Any instructions for that would help with this expensive intimidating piece of meat. Thank you ! The other person likes well done

    1. Usually, we determine the cooking time by the weight of the meat. I would follow the recommended temperatures to get to medium and reserve the ends for the person that likes it well done. 🙂

  11. PRO TIP:
    If you cook the roast at 200° until it reaches 120°, let it rest until it reaches 130°, then sear it after the rest for 15 minutes at 500° you can get the wonderful crust without drying the lip out.

  12. I purchased a 4 bone rib roast (about 10 lbs.) The roast was cut into 4m pieces between the bones. How do I adjust the cooking time?

    1. For a 14 lb. rib roast, you would cook it for 1 hour and 10 minutes (14 x 5 = 70). Then shut the oven off and LEAVE IT ALONE, DON’T OPEN THE DOOR for two hours. Your welcome!! Merry Christmas!

      1. Sorry, I just noticed your roast was 16 lbs. So 16 x 5=80 minutes or 1 hr. and 20 min. Should be perfect.

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