Perfect Prime Rib Roast should be served for dinner this holiday season. Want to know how to cook a prime rib roast? This is the best prime rib recipe!
Prime rib roast is made once a year in our house. Why only once a year? Well, because every year we order a quarter cow from a local ranch. Once you buy local grass fed and finished beef, it is really hard to go back go buying any beef at the grocery store. Not only is the taste and quality far superior to most anything you’ll find at the store, but for me, the convenience of having so many cuts of meat at the ready is necessary to keep me creative in the kitchen. This is what I use to make my Roasted Beef Broth along with wonderful soups like Winter Minestrone and French Onion Soup. I also buy my pork from a farm as well and that’s what I use to make my Country Sausage Gravy – YUM!
MY OTHER RECIPESWhen you buy a quarter cow, however, you only get one rib roast and that’s only if you specifically request it. Hence, I only make a prime rib roast once a year. It is an expensive cut of meat, so you don’t want to mess it up by not knowing how to cook a prime rib. This prime rib recipe, however, has always been my favorite way to cook a rib roast. It’s actually incredibly simple. This prime rib recipe makes a bold rich red wine sauce but I’m also of the opinion that a good prime rib roast always deserves a little horseradish kick on the side too. Enjoy!
Prime Rib temperature:
- Plan to remove your prime rib roast from the oven when it is at 10 degrees below your desired final temperature.
- The final prime rib temperature for rare meat is 120-125°F, medium rare is 130-135°F, and well done is 140-145°F
- When you cook for a crowd, the best rule of thumb is to remove your prime rib roast from the oven when it hits 120°F and allow it to rest for about 20 minutes while loosely tented with foil. If you target medium rare, you’ll most likely please everyone’s preferences for how they like their prime rib roast cooked.
As with any large cut of meat, your prime rib cooking time must depend on an accurate thermometer. Long ago I stopped following directions that just gave oven temperature and time. When you cook a giant hunk of meat in a roasting pan, you have to get the inside to the exact right temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast. There are so many factors involved including the size of your roast, the prime rib roast’s starting temperature (did you pull it straight from the refrigerator or did you let it rest on the counter for a bit?), the temperature of your oven, and how consistently your oven cooks. I’ve learned all of these things over time through the practice of ruining several large meals. Lessons learned! Now, I won’t cook anything like this without my thermometer. When I make prime rib roast and focus on the prime rib temperature, it turns out perfectly every time.
Perfect Prime Rib Roast
Ingredients
- 1 4-5 pound bone in beef prime rib roast
- 1 750 mL bottle red wine
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons garlic
- 2 tablespoons fresh rosemary minced
- 2 tablespoons fresh thyme minced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
optional:
- 1/4 cup sour cream
- 1-2 teaspoons creamed horseradish
Instructions
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Allow meat to sit at room temperature for at least an hour prior to cooking.
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Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
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Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
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Insert meat thermometer into meaty part of roast avoiding contact with the bones.
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Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
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While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
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If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.
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which red wine did you use?
whatever I already have open and am drinking! Usually a pinot noir.
Hi! This looks delicious! While I, too, cook by thermometer temperature and not by time, can you give an approximate cooking time for this size prime rib? I would like to make this for Christmas dinner with a ham as well, and would like to figure out how long my oven would be in use for the prime rib, as I will have other items that require the oven. Thank you!
Great suggestion. I’ll add it to the recipe, but you’ll need to plan about 15min per pound of roast, plus resting time. Thanks! Krissy
Thank you for the guide/starting spot! I’m excited to eat this tonight!
HI Krissy,
Oh wow. This looks delicious. I would definitely try it! Would a pinot noir work as wine? Cheers
Pinot Noir always works! 😉 Krissy
I have a 10lb angus rib roast (bone in). How do I increase the ingredients? Should I just double what you have listed?
I used the dry herbs and garlic mixed with the olive oil to spread on top. It was still great!
We have a 10 pound boneless prime rib. Do we double the amount of wine for the bottom of the pan?
Thank you,
Kristy
I don’t think the amount of liquid needs to be adjusted.
Hi,
My roast will be between 10-12 lbs. I’m really nervous about cooking time. I want it to be medium after resting. Will it take longer than 15mins per pound? Any help will be greatly appreciated.
This recipe is true to a regular oven. I have a convection oven. I was following instructions and my 6 lb roast was at 145 within an hour and 10 minutes with a digital thermometer after the first 20 at 450. So adjust accordingly. I did an hour 15 and came out with a beautiful med rare to rare then rested for 30 while I completed the rest of the sides.
do u cover this
nope
Hi Krissy, the rub looks truly awesome! I’ve been making prime rib for many years and love it! You might want to try skipping the liquid as it steams the meat and you really want to dry roast this cut of meat. I make my aus jus on the stove top. I also prefer the low and slow method starting the oven at 200 and then raising it to 500 the last 10 minutes to create a flavorful bark. When done using the same temp guide you get perfectly pink edge to edge versus only pink in the middle. This method only gets an addditional 5 degrees after it comes out of the oven. A 4 lb bone in roast will take 3 1/2 to 4 hours, but worth it. Thanks for sharing!
All great tips. Thanks!
Is there a substitute for the red wine? I don’t cook with or drink alcohol, would purple grape juice work or something else? Thanks!
You can just do beef broth or nothing at all.
Seems to me that the recipe has been adjusted since I used it last year. For some reason I recall butter with the herbs. Also the steps with the herbs have been removed. Can you please send me the complete recipe. Making this every year! Thanks!
Hi Kristen, I’m wondering if you’re thinking of that video that went viral? I didn’t have butter in my recipe, but I’m all for it!
Do i put lid on roasting pan or use foil to cover meat while cooking?
No! You want the outside exposed to air. Only cover when it’s resting.
Have a 16lb rib roast. Really concerned w/having t thorouicooked w/o burning. Can I cook it in a baking nag
Hi Wanda, I have no idea what a baking nag is. I recommend increasing your cooking temp at the high temp to at least 40min, but watch it and make sure it gets to the color you want before you reduce the temperature. Also, you’ll have to let your roast sit out at room temperature for a long time (at least 4-5 hours) before cooking to allow it to get to room temp. You don’t want to put a cold roast that big in the oven, or the inside will never cook. Make sure you use a thermometer!
Good Morning Krissy,
What sides would you suggest serving with this awesome roast? I am doing Fresh garlic spinach but i know not all like spinach. Any other suggestions?
Hi Terry, I just made a prime rib roast at my dad’s house last weekend. With it we served roasted garlic mashed potatoes, roasted brussels sprouts with bacon and shallots, orange maple thyme roasted carrots, a pear gorgonzola pomegranate green salad with a light vinaigrette, and rolls. All of those sides were slightly different than any recipes I have on my site so if you want to know how I made any of those, let me know and I’ll go into detail! My grandma said it was the best meal of her life, and she’s 95!
I have 3 different sized rib roasts that I am cooking, just because I had bought at different sale times. How would I cook all 3 in the same oven?
Sorry for the late reply – I took the holidays off. I would just recommend you would probably have to increase both your roasting and your lower temperature cooking time. Did it all turn out?
Krissy,
You are awesome and thank you very much. Have a Very Merry Christmas and a Wonderful and blessed New Year!
I made this for a bunch of finicky Italian eaters this Christmas Eve , easy easy easy and delicious! No leftovers, now we are forced to cook again on Christmas Day ,
I had the bone removed and then tied back by the butcher. Now am I considering recipe as with bone in or bone out?
Hi Lisa, You know what? I made a boneless prime rib for Christmas this past year and it turned out excellent. As long as there’s a nice fat cap on top, you give it a hot roast for some color, and cook to the perfect internal temperature – it will be fabulous! With or without bone.
Krissy, I am writing this on day before Easter and bought the rib roast. Hope you can answer before in oven tomorrow. New to your site and signed up for newsletter. Two questions: 1. I had butcher take bone out and he tied it afterward. Does cooking time of 15 minutes/lb change if boneless? 2. My family never wants to see pink but I don’t want to have it be dry, is that 15min/lb enough? Also, (ok 3rd question)–if boneless do I still do the 450 degrees for 20 min, and then reduce heat or should I just cook at 350 entire time.
Thanks so much. I sense that you are a very, very good cook. Can usually tell with reading the recipes and tips. Glad that I searched for prime rib recipe or never would have found you. Many thanks, Kate
Agh! I’m so sorry I didn’t reply in time! I have family in town and haven’t been on the computer. I know it’s now past Easter, but I’ll still answer… 1) The cooking time will be less without the bone, however I find it depends even more on the initial temperature of the meat. 2) I’m a firm believer that pink with no blood is the best. Especially with prime rib, you never want it to be over cooked. 3) Yes – I follow the same method bone in or boneless and depend 100% on my thermometer.
Hope that helped and thank you so much for the kind words. Please let me know if it turned out!
I was very nervous cooking Prime Rib Roast for the first time! It’s so expensive,and I didn’t want to be disappointed by over cooking it. Found your recipe and it took all of the guesswork out! The roast came out perfect! Thank you!
My first time here. Enjoyed all the information I got about Rib Roast. Would like other ideas about how to cook other meats.
With that much liquid in the pan aren’t you concerned that the roast will steam more than roast?
Hi Alan, I’ve made it both ways – with and without the liquid and I didn’t find that the roast was steamed with this version. Perhaps because the oven is so hot when it starts out that it seals the outside?
I made this for a belated Eater dinner and it was absolutely delicious. It was so good that my husband who only eats over done meat devoured it despite the fact that it was medium. He said it smelled so good he couldnt wait for me to put his piece back in yhe kven.