Prime Rib Roast is a favorite for holiday dinners. If you want to know how to cook a the most mouthwatering tender roast with a flavorful fresh herb crust and divine rich wine sauce, everything you need to know to get perfect results every time is below. This recipe works for any size roast; boneless or bone-in.
Why this recipe works:
If you're looking for the best prime rib recipe, look no further.
- Best Christmas Dinner: Prime rib roast is an excellent cut of beef to enjoy for a special or holiday dinner. Why? Because you can buy various sizes of the roast that will feed anywhere from 4-20 people. Plus, by the nature of how prime rib cooks, you will end up with servings that range anywhere from rare or medium rare all the way to well done.
- You won't stress about the cost: Prime rib is an expensive cut of meat for good reason. The incredibly tender cut is marbled with fat in all the right places to yield the most delicious beef roast you'll ever enjoy. That being said, it can be rather intimidating to spend that much money on a roast if you've never cooked one before. Never fear; I will walk you through everything you need to know to achieve perfect results.
This recipe has always been my favorite because it is actually incredibly simple. You'll find that the roast turns out flavorful and moist because of the cooking method and the herb crust. The rich red wine sauce is the perfect accompaniment.
This recipe has been viewed well over 2 million times and continues to be everyone's favorite holiday recipe.
How to cook prime rib in the oven:
Full instructions are located in the recipe card below, but here is a summary.
Step 1: Prepare the roast:
Place the roast on a rack in a roasting pan with the fat cap facing up. Add beef broth and red wine to the pan.
add beef broth to pan 
add red wine to pan
Meanwhile, create a mixture of olive oil, fresh garlic, rosemary, thyme, salt and pepper in a small bowl.
Spread all of the herb mixture over the top of the roast. Insert a meat thermometer into the center of the roast.
Step 2: Roast in oven:
Cook the prime rib in a 450°F oven for about 20 minutes. Then reduce the oven temperature to 350°F and continue cooking until the desired internal temperature is met.
Remove the roast from the pan and loosely tent with aluminum foil to keep it warm while it rests. Finally, you'll add more wine to the drippings in the pan and reduce the sauce over heat to serve alongside the roast.
FAQs:
What is prime rib?
A standing prime rib roast is an expensive cut of meat from a steer consisting of beef ribs and the ribeye section. It is referred to as a standing rib roast because the roast stands on the bones, creating an insulating layer of protection.
Prime rib roast can be purchased as boneless or bone-in. The bones do not add to the flavor like they would if they were braised in liquid, however they do insulate the meat and are also quite delicious.
How much prime rib per person:
A prime rib roast can contain anywhere from 2-7 bones. Alternatively, they often range in size from 4-pounds all the way up to 20-pounds. To determine the size, plan on at least 1-pound per serving.
How long to cook prime rib:
This recipe uses a very high heat to first sear the roast, creating a flavorful crust, and then continues to use a relatively high heat to continue cooking the roast.
For that reason, this recipe does not take that long to cook, but completely depends on a number of factors: size of roast, starting temperature of meat, consistency of oven, final temperature of meat (rare, medium rare, etc.).
Using this recipe, a 5-pound roast will only take about 2 hours to roast, plus rest time. For larger roasts, estimate an additional 10 minutes per pound.
Cooking tips for perfect results:
- For more even cooking, allow meat to sit at room temperature for at least an hour prior to cooking. If the prime rib is taken directly from the refrigerator to the oven, the ends will be cooked much more than the middle.
- Keep a close eye on the internal temperature as it approaches your desired temperature. The rate at which the temperature increases will accelerate the closer the roast is to being cooked.
- Any kind of dry red wine will work. I will typically use a Pinot Noir.
- When you cook large roast in a roasting pan, you have to ensure you get the roast the the exact desired temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast.
- A 4-5 pound roast should take approximately two hours to cook. There are many factors impacting total cook time including the size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks.
- Slicing the roast is easiest with an electric knife.
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.
Side dish recipe recommendations:
A feast like a perfectly cooked prime rib roast deserves side dishes that are equally amazing. Here are a few recommendations that are perfect.
- Brown Butter Mashed Potatoes, Roasted Garlic Mashed Potatoes, or Gorgonzola Celery Root Mashed Potatoes for your starch
- Wilted Garlic Spinach or Garlic Parmesan Oven Roasted Asparagus as a dark green vegetable
- Homemade Dinner Rolls or Cornmeal Yeast Rolls with butter are also heavenly!
Did you make this recipe? Please leave me a comment below and let me know what you think!
Perfect Prime Rib Roast
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 1 4-5 pound beef prime rib roast (I prefer bone-in where the bones are cut and then tied to the roast )
- 1 750 mL bottle red wine (divided)
- 2 cups beef broth (Might need more, see note below)
- 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
Instructions
- For best results and even cooking, set roast out at room temperature for at least an hour prior to cooking. When ready to cook, preheat oven to 450°F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
- Prepare roast: Using a roasting pan with a rack, add 2 cups of wine (reserving the rest for later) and the beef broth to the base of the pan. Set the roast in the rack with the fat side up. In a separate bowl, mix olive oil, garlic, herbs, salt and pepper and spread this mixture on top of the roast. Insert meat thermometer into center of roast, avoiding contact with the bones.
- Roast in oven: Place roasting pan in hot 450°F oven for 20 minutes, then reduce heat to 350°F 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. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate or cutting board, loosely tent with foil, and allow to rest for at least 15-20 minutes. NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.
- Make red wine sauce: While the roast is resting, Transfer any liquid and drippings from the roasting pan to a saucepan. Add remaining wine, heat until the mixture starts to bubble around the edges, then reduce heat as low as you can to maintain a gentle simmer. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce alongside the roast.
- Serve: Slice roast and serve with red wine sauce on the side.
Notes
Cooking tips for perfect results:
- Allow meat to sit at room temperature for at least an hour prior to cooking.
- Keep a close eye on the internal temperature as it approaches your desired temperature. The rate at which the temperature increases will accelerate the closer the roast is to being cooked.
- Any kind of dry red wine will work. I will typically use a Pinot Noir.
- When you cook large roast in a roasting pan, you have to ensure you get the roast to the exact desired temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast.
- A 4-5 pound roast should take approximately two hours to cook. There are many factors impacting total cook time including the size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks.
- Slicing the roast is easiest with an electric knife.
- NOTE: Keep an eye on the liquid in the roasting pan as the roast is cooking. If it appears that the liquid is evaporating, add additional beef broth. If all the liquid evaporates, the contents on the bottom of the pan will burn.
NUTRITION INFORMATION
This post was originally published in November 2016 and has been updated with process photos, helpful information, and cooking tips. Don't worry - I didn't change the recipe!
Maureen
Made this for dinner and it was a big hit. I followed the recipe exactly. The meat was so tender and juicy. Will definitely make it again.
Priscilla
So I decided to make a rib roast this Christmas. It was nerve wracking since it was an expensive choice, but Google didn’t fail me. I picked the first 5 star recipe, and it was yours! Amazingly delicious and beautiful presentation. Next time I’ll let it rest longer, but we were starving and the turkey was done. Served with roasted garlic mashed potatoes, lemon-Garlic green beans, grandmas candied yams, sausage cornbread stuffing and horseradish cream. Thank you for posting this amazing recipe!
Krissy
So glad you found it! Hopefully you'll give some of my other recipes a try. Happy holidays!
Ali
Just made this for Christmas dinner last night and it did not disappoint!!! Had to use dry herbs but it was DELICIOUS!!!
I loved the sauce, soooooo good!!
Robert Wagner
My very first prime rib and followed your directions to the letter but had to substitute the fresh thyme and rosemary for dried seasoning. The roast was about 7-1/2 pounds and I multiplied the ingredients by 1-1/2 to get the right amount. A thermometer was crucial as the center of the roast literally melted in your mouth while eating and ends/fat were just a bit more well done and crispy. Excellent recipe I’ll be using again.
Loni
Hi Krissy,
First time attempt!! I bought a roasting rack but it is straight across, not concave into the pan like the one in the first picture. Is the meat supposed to be touching the wine and broth mix?
Krissy
Hi Loni! I'm so sorry I didn't reply right away. I took a couple weeks off for the holidays. The rack just keeps the roast elevated above the pan. No need for it to be concave as long as it's not rolling around. Hope it worked!
Lori
Excellent seasoning, it was amazing! Skipped the red wine and used more beef broth in the roaster. The au jus was perfect. Served with horseradish cream sauce on the side.
Big Mike
All good info. I'd recommend a few slight modifications if you want to go all-out:
1: trim the roast and salt it 12-24 hours prior to cooking. You'll want about 1% of its weight in salt, and refrigerate uncovered after salting. Dab off any surface moisture and apply whatever oils and herbs you like during the pre-cook rest.
2. Try an even lower reduced temp. 225-250 is where I go. I'll usually remove at 130-135 internal temp by insta-read or 140 by a leave-in thermometer. Takes about a half hour per bone after the temperature drop.
3. Upon removal from the oven, wrap tightly in heavy foil, wrap the foil in towels, and drop the whole thing into a clean (sanitized) empty cooler chest for at least an hour. It'll stay at service temperature for 3-4 hours when well-insulated, continuing to tenderize the meat even though it is no longer cooking.
Chris
Great recpie; we’re cooking it for Christmas dinner as I type. Can you please verify the nutrition numbers. Thank You. r/ Chris
Steve
My family and I made this tonight. I think we left it in a little too long, through no fault of the recipe, but it still tasted fantastic. Thank you!
Sara
Hello,
I'm hoping you get this in time. I"m making this tomorrow but my roast is NOT tied up. I bought some cooking twine. Should I tie it up myself?
Krissy
Hi Sara, You only need the twine if your rib rack is separate from the roast and you want to hold it all together while cooking. If your roast is one big solid hunk, no need for the twine. Hope that helps!
Mike
Made this last night. Turned out awesome. Incredible flavor, perfect level of doneness, juicy and tender, and took maybe a total of 3 hours for a 5 lb roast, including prep and cleanup.
Caroline
I made this today. It was incredible. The best rib roast I have ever had. Thank You. I will be trying more of your recipes.
Krissy
So glad you enjoyed! Happy holidays!
PJ
Hello Krissy
Love to cook and eat! This is my fist time to invite my in- laws for Christmas Eve. Been married for awhile. I am making a prime roast So nervous because I’ve never done it. I have 10 lbs of meat. What type of wine should I use. We have kids coming as well and I’m concerned also how long should I cook it? Is it necessary to use fresh ingredients? Or dried will works same .Please I desperately need your help. Thank you so much. More power to your kindness to share your knowledge❤️
Love it.
Krissy
Hi PJ, I prefer just a red blend or something like a Pinot Noir or Cabernet. Nothing sweet. I think fresh herbs are way better with this recipe than dry, but dry will work too if you can't use fresh. Cooking time will depend on the size of the roast and desired internal temp - just be sure to let it sit out at room temp for awhile before cooking. Enjoy!
Anna
Hi Krissy, I made this recipe last year in my convection oven with a 12lb chunk of meat but it didn’t cook through as we wanted a medium well roast and it was still rare inside at dinner time. I was wondering if I could make it in an instant pot this year to save time and make sure it’s cooked to everyone’s liking. Do you have any suggestions on how I should go about it or if it’s a bad idea to use the instant pot? Hope to hear from you before Thursday. Thanks.
Krissy
Hi Anna, I'm a BIG fan of the Instant Pot, but I truly believe a prime rib roast should be roasted in the oven. Do you remember if you let the roast sit out at room temp for awhile before cooking? If it's cold, the center won't cook and the outside will be over cooked. Also, do you have a good thermometer? Every time I trust the thermometer, it comes out perfectly. I would reserve using the Instant Pot for tougher cuts of meat that need to braise. Hope that helps! Krissy
Anna
Thank you for your reply, Krissy. I’m making it tomorrow. Will follow your suggestion and let you know how it turned out. 🙂
Linda M
I am cooking two 4-5 pound prime ribs at the same time in the same oven. What should my cooking temp be and cooking time. Please help! Doing this today.
Krissy
Hi Linda, Sorry - just now getting to comments. I would keep cooking temps and times relatively the same, but be sure to check temp of both roasts. Did they turn out?
Christine
This looks AMAZING! I think there's a mistake in the ingredients list thought. I think you meant 2 bottles of wine, not 1. You know, 1 for the roast, and 1 for the cook. LOL Seriously though, this looks amazing, and I can't wait to try it! I always thought something like this would be difficult, but this looks easy. My favorite kind of recipes are easy, but impress my guests and leave them thinking I'm a culinary genius. This is definitely one of those recipes! Thanks so much for sharing! Love the video too.
Doug
Yes!
Erwin Swetnam
We do a rib roast every year, Im thinking about cooking it with convection this year. Is that a good idea or not ?
Krissy
Hi Erwin, I have a convection oven too, but have never cooked a roast using it. I wish I were more helpful, but I have no idea! Sorry!!! Krissy
Les Loveridge
I've made this prime rib recipe twice now and I can honestly say it's my favourite. Followed the recipe to the letter. Pulled the roast out at 125 degrees. Mouthwatering and perfect. Thanks soooo much Krissy!
Lindsay Cotter
This prime rib roast will be the star of the holiday table! Looks so delicious!
Martin J Woros
Tried this recipe tonight, it was amazing. Took roast out at 118, It was perfect for us MR fans 125 after 20 min rest. The Rosemary and Tyme +wine smelled so good cooking. I liberally rubbed black pepper on all sides of the roast before I started with your recipe. Go easy on the salt before cooking, sprinkle some salt on the roast when you set it down to rest. I had bought a 5 lb roast at Costco (52$) on the 11th, had to freeze it for Thanksgiving. Put it in the refrigerator on Saturday, it was ready on Thursday. Happy with what you shared.
Toni
Oh wow! This looks perfect! Such an amazing addition to our holiday menu!
Donnie Hasty
I don't have a rack. Will it still work
Krissy
Hi Donnie, So sorry for the late reply - I took a few days off for the holiday. I've only ever cooked prime rib on a rack. How did you end up cooking yours? You can always set your roast directly on the oven rack and put a large roasting pan underneath on the rack below.
Heather
This looks so delicious! Anyone making this is invited to my house for the holidays!
Win
Hi Krissy! Should the roast sit in the liquid as it's cooking? I don't have a roasting rack so I'm planning to set up a make-shift one with either foil or a cooling rack but wasn't sure if it'd be okay for there to be a few inches of space between the roast and the liquid/bottom of the pan. Thanks for the delicious looking recipe! 🙂
Krissy
Hi Win, I always cook my roast on a rack above the liquid, not in it. You can always cook on the oven rack and set the roasting pan on the rack below. Hope it worked for you!
Elizabeth Barbone
I love prime rib! It's a bit spendy to buy. So I appreciate how thorough your guide is! I always worry about messing it up.
barb
Hi Krissy,, I have one bone-in prime rib and one boneless. I have some family that won't eat ''even pink'' meat'' which roast will be done first.?? They are both in the same roasting pan..
Krissy
Hi Barb, do you have two thermometers? If yes, I would use both and take each roast out separately depending on the temperature. The good thing about prime rib is that the ends are always well done when the center is rare to medium rare (if you have a LARGE roast). If you have a small roast, you can plan on it being more evenly cooked. As far as which would cook faster - typically its the boneless. A bone-in prime rib is a little different than another roast with a bone in because the bones are basically underneath, not really part of the roast if that makes sense, so it doesn't effect the cooking time all that much.
Mary Spaggiari
Hi Krissy. I was wondering about sour cream and horseradish sauce. Is this 1/4 cup sour cream and 1-2 teaspoons creamed horseradish per serving and if yes, do you serve in small containers? Or do you make more and serve in bowl for people to spoon on plates. First time making this recipe. Sounds great!
Krissy
Hi Mary! You can totally increase the amount if people really like that horseradish sour cream mixture. I find that not everyone uses it, so it's sort of like an optional thing I set on the table. Having a couple different little bowls with it around the table is a fabulous idea!
mimi rippee
What a beautiful hunk of meat! It's just my husband and myself these days, so I'd only prepare something like this with family visiting. Although one is a pescatarian. When we stayed at a condo for Christmas one year, I made a prime rib. I love the simplicity of it. Basically put it in the oven and that's it! So easy you can cook it at a hotel! But I love your rosemary rub.
Kirby
Can I use a Cabernet Sauvignon red wine instead of the Pinot noir ?
Krissy
Absolutely! Just not something sweet like a port. Cab, pinot, merlot, red blend - they all work great!
Anna
That sure does look like the perfect prime rib! Just what I need for a holiday dinner!