Perfect Prime Rib Roast

This recipe will explain how to cook the most mouthwatering, tender, and flavorful oven roasted Prime Rib with a delicious fresh herb crust and divine rich wine sauce. Everything you need to know to get perfect results is below.

Don’t be intimidated by this roast. It’s not cheap, so you definitely don’t want to mess it up. I get it. This recipe works for any size roast. This is a standing rib roast recipe, meaning the roast is sold with the bones, but it can be used to make a boneless prime rib as well.

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Looking for other impressive main dish recipes? You can’t go wrong with perfectly cooked Filet Mignon, Smoked Prime Rib, or Broiled Lobster Tails.

Krissy’s Notes

This is the prime rib I make every Christmas, and this recipe has been viewed well over 2 million times. It’s just as good for Easter or any big family dinner.

• 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.
• Worth 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.
• Amazing Sauce: During the cooking process, all of that wonderful fat marbling throughout the roast and the fat cap on top will render. I add wine and beef broth to the roasting pan that catches all of those flavorful herb infused drippings. Instead of making an au jus to serve, this amazing wine sauce gets reduced while the roast is resting.
• Simple and Easy To Make: 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.

Prime Rib Roast Explained

A prime rib roast is an expensive primal cut of beef from the ribeye section that can be purchased as boneless or bone-in. 

It is extremely flavorful and tender, typically roasted whole, and known for its rich marbling and succulent taste.

They can usually be found at a local butcher, but during the holiday season, you can also easily find them at places like Costco and your local grocery store.

Boneless vs Bone-in Prime Rib Roast

A standing prime rib roast is sold with the beef ribs. It is referred to as a standing rib roast because the butcher separates the ribs from the roast but ties them together with kitchen twine. The roast stands on the bones, creating an insulating layer of protection.

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. Save them after dinner, too: leftover rib bones make a rich roasted beef bone broth.

In my opinion, the perfect prime rib roast is cooked with the bones, but it is more common to find boneless prime rib sold in grocery stores and at the butcher shop.

Prime Rib Calculator: How Much Per Person

How Long to Cook Prime Rib

This recipe uses a very high heat to first sear and seal the roast which creates a flavorful crust. Then, the heat is lowered and the roast continues cooking in the oven.

For that reason, this recipe does not take that long to cook, but the total cooking time completely depends on a number of factors: 

• size of the roast
• starting temperature of the meat
• consistency of the oven
• final desired 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. 

Prime Rib Cooking Time Chart

Use these times to plan your day, not to decide when it’s done. They’re for this recipe’s method (20 minutes at 450°F, then 350°F) with a roast that sat out for about an hour, pulled at 120 to 125°F for medium rare.

I always use a thermometer that stays in the roast so I can watch the temperature the whole time. If you only have an instant-read thermometer, the “start checking at” column tells you when to take your first reading.

Cooking to medium takes a little longer, so keep going until the thermometer reads 125 to 135°F before you pull it.

Cooking Prime Rib in a Convection Oven

I use my convection oven all the time now, and I think it’s fantastic for roasting. The fan moves hot air all around the roast, so it browns beautifully and cooks faster.

With convection, I start the roast at 400°F instead of 450°F for the first 20 minutes, then drop it to 300°F instead of 350°F. The chart above won’t match, so start checking early. One reader’s 6-pound roast was already at 145°F after about 1½ hours in a convection oven at the regular temperatures!

Prime Rib Temperature

You must have a good thermometer in order to properly cook a prime rib roast. 

Because I do not want to open the oven door while the roast is cooking, or pierce the roast to allow the juices to escape, I do not recommend using an instant-read thermometer.

Instead, I recommend using a meat thermometer that is inserted into the thickest part of the roast and designed to track temperatures over an extended period of time.

• 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 120-130°F, medium rare is 130-135°F, medium is 135-145°F, medium well is 145-155°F, and well done is 155°F and up.
• Although the USDA recommends cooking beef roasts to 145°F with a rest of at least 3 minutes, I prefer my prime rib medium rare.
• 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.
• 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.

How to Cook Prime Rib in the Oven

Full instructions with ingredient quantities are located in the recipe card below, but here is a summary.

Step 1: Set Up the Roasting Pan

Place the roast on a rack in a roasting pan with the fat side facing up. If using a bone-in roast, place the bones underneath the roast.

Step 2: Add the Broth and Wine

Pour the beef broth and some of the red wine into the pan.

Step 3: Mix the Herb Crust

Mix together olive oil, fresh garlic, rosemary, thyme, salt and pepper in a small bowl.

Step 4: Add the Herbs and Thermometer

Spread the herb mixture over the top of the roast. Insert a meat thermometer into the center of the roast, without touching a bone.

PRO TIP: Set the oven rack low enough that the roast sits in the middle of the oven. If the top of the roast is too close to the heat during the 450°F start, the herbs burn instead of turning into a golden crust.

Step 5: Roast, Then Rest

Cook the prime rib in a preheated 450°F oven for about 20 minutes. Then reduce the oven temperature to 350°F and, without opening the oven door, continue cooking until the desired internal temperature is met. Transfer the roast to a large plate or cutting board and loosely tent it with aluminum foil to keep it warm while it rests.

Step 6: Make the Red Wine Sauce

Pour the drippings into a saucepan, add the rest of the wine and let it gently simmer while the roast rests. Serve the warm sauce alongside the sliced roast.

Red Wine Sauce (and What to Use Instead of Wine)

Which wine: any dry red you’d happily drink. I usually use a Pinot Noir, but Cabernet Sauvignon, Merlot or a red blend all work. Just skip anything sweet, like port.

No wine? Use all beef broth. You’ll still end up with a rich sauce. If you miss the little bit of tang wine gives it, stir a teaspoon of balsamic vinegar into the finished sauce and taste.

Common Prime Rib Mistakes (and How to Avoid Them)

Almost every prime rib problem I hear about in the comments comes down to temperature. Get that right, and it turns out perfect.

• Not trusting the thermometer. Every roast is a different size and shape, and every oven runs a little different, so the clock is only a guess. When the thermometer says it’s ready, take it out, even if it’s earlier than you planned.
• Letting the pan go dry. If all the liquid evaporates, the drippings on the bottom of the pan burn, and so does your sauce. Check the pan once or twice and add more beef broth if it’s getting low.
• Herbs falling off when you slice. Chop the rosemary and thyme as finely as you can. The finer they are, the better they stick to the roast.

★★★★★

“ABSOLUTE PERFECTION!!! I followed directions exactly and this is hands down the best prime rib I’ve ever made. Thank you. It will be at our Christmas table again this year.”

Kimberly, reader review

Side Dish Recommendations

I always make horseradish sauce to accompany prime rib. If you’d like an alternative to the wine sauce, you can make a homemade au jus. 

• Homemade lobster bisque makes a fantastic starter to this fancy meal.
• Brown Butter Mashed Potatoes, Roasted Garlic Mashed Potatoes, or Gorgonzola Celery Root Mashed Potatoes for your starch.
• Wilted Garlic Spinach, Garlic Parmesan Oven Roasted Asparagus, or Roasted Green Beans as a dark green vegetable.
• Homemade Dinner Rolls or Cornmeal Yeast Rolls with butter are also heavenly!

How do I choose a good prime rib roast?

Look for well-marbled meat with a thick layer of fat on top for added flavor and juiciness. Choose a roast with a bright red color.

What is the best way to carve a prime rib roast?

Slicing the roast is easiest with an electric serrated edge knife. This is what I always do.

Can I prepare the herb crust in advance?

Yes, it can be made a day ahead and stored in the refrigerator. Bring it to room temperature before using.

Do I cover the roast while it cooks?

No. Roast it uncovered so the outside browns. Only cover it, loosely with foil, while it rests.

What if I don’t have a roasting rack?

Set the roast directly on the oven rack and put the roasting pan with the broth and wine on the rack below it to catch the drippings. You want the roast above the liquid, not sitting in it.

Can I cook two roasts at the same time?

Yes. Space them out so they aren’t touching, and put a thermometer in each one. They may take a little longer, and each roast comes out when it reaches its own temperature.

Does a boneless prime rib roast cook faster?

It can, so start checking the temperature at the low end of the time chart. Everything else about the recipe stays the same.

Do I need more herb crust for a bigger roast?

Yes. If your roast is about twice the size, double the herb crust ingredients. You don’t need to double the wine and broth.