Prime Rib Roast is a favorite for holiday dinners. If you want to know how to cook a the most mouthwatering tender bone-in roast with a flavorful crust and divine rich wine sauce, everything you need to know to get perfect results every time is below.
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!
When 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.
Watch my Prime Rib recipe video below!
Perfect Prime Rib Roast
RECIPE VIDEO WILL AUTOPLAY
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
- Allow meat to sit at room temperature for at least an hour prior to cooking.
- 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.
- 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.
- Insert meat thermometer into meaty part of roast avoiding contact with the bones.
- 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.
- 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.
- 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.
Anna
That sure does look like the perfect prime rib! Just what I need for a holiday dinner!
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!
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.
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!
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.
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.
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!
Heather
This looks so delicious! Anyone making this is invited to my house for the holidays!
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.
Toni
Oh wow! This looks perfect! Such an amazing addition to our holiday menu!
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.
Lindsay Cotter
This prime rib roast will be the star of the holiday table! Looks so delicious!
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!
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
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!
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?
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. 🙂
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!
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!
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.
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!
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!
Chris
Great recpie; we’re cooking it for Christmas dinner as I type. Can you please verify the nutrition numbers. Thank You. r/ Chris
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.
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.
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!
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.
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!!
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!
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.