Perfect Prime Rib Recipe

Perfect Prime Rib Recipe – This prime rib recipe results in the perfect prime rib every time. Perfect for the holidays or special occasions. With step by step tips!

This prime rib recipe results in the perfect prime rib every time. Perfect for the holidays or special occasions. With step by step tips! // addapinch.com

Prime rib is one of those dishes that takes center stage no matter when you serve it. Rightfully so, too. Also referred to as standing rib roast, it is beautiful served throughout the holiday season, at parties, or for special occasions. Luckily, it couldn’t be much easier to prepare!

I have a few tips for making your prime rib absolutely perfect every single time.

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Perfect Prime Rib Recipe


Prime Rib Recipe from addapinch.com

How to Cook the Best Prime Rib

Tips for Perfect Prime Rib

Prep

Purchase. I prefer to buy a bone-in prime rib as I think the bone helps to insulate the meat while cooking and allows for an even more tender prime rib.

A quick way to determine the size of the prime rib that you need to purchase is generally, you will have two servings per bone, depending on the thickness you plan to serve your prime rib. If serving as the main entree, generally a thicker cut is desired, if as part of a buffet, thinly carved pieces are usually fine.

Salt it. About four to five days before you plan to cook your prime rib, you’ll want to salt it. The salt, when left on the meat for an extended period (from about an hour to days), seeps into the meat and provides for better seasoned, juicy meat.

If for some reason you aren’t able to salt your prime rib that far in advance, do so at least an hour prior to roasting. Anything shorter than an hour will work against you and result in a tougher exterior to your meat.

Wrap it. Once you’ve salted your prime rib, wrap it tightly with plastic wrap.

Refrigerate. Then store your prime rib in the refrigerator until an hour prior to cooking.

 

Cook

Rest. Remove your prime rib from the refrigerator an hour prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, and allow to reach room temperature. At this point, add any additional seasonings you want to use on your prime rib. I like to serve it pepper encrusted for extra flair.

Roast. Preheat your oven to 450º F for about 30 minutes. Then roast your prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 11 – 12 minutes per pound.

Note that you’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, meaning you’ll want to remove your prime rib from the oven about 2-4 degrees less than the temperature you desire. We prefer our prime rib rare, at 120º F, so we remove from the oven at 118º F and tent with foil.

Rest Again. Allow your prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib! Then move to the carving board for slicing.

 

Serve

Slice. At this point, you can remove the bones for serving and then slice as you serve or leave the bone in if serving very generous portions.

Serve. If your guests prefer a more well-done slice of beef, I normally have a rimmed roasting pan standing by to place the beef on and return to the oven for a few minutes to cook it to their desired temperature. That way, everyone is able to have their own version of perfect prime rib!

Save. If you have any prime rib remaining, (and that’s a major if!) you can easily save it for later serving. It is amazing with biscuits and a mustard or horsey sauce as an appetizer! You’ll be glad that you sliced your prime rib as you served it so that the meat is easier to reheat without losing any of the tenderness and juiciness you took such care to get!

My prime rib recipe is the centerpiece of my Make-Ahead Christmas Dinner Menu that I think you’ll love as well! 🙂

Yield: 6 - 8

Perfect Prime Rib Recipe

Total Time 3 hours
Prep Time 1 hour
Cook Time 2 hours
Perfect Prime Rib Recipe - This prime rib recipe results in the perfect prime rib every time. Perfect for the holidays or special occasions. With step by step tips!
4.54 from 13 votes
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Ingredients

  • 1 3 - 4 bone bone-in prime rib, about (10 - 10.5 pounds)
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper

Directions

  1. Salt prime rib from one hour to up to five days prior to cooking and serving your prime rib. Once salted, wrap tightly in plastic wrap and refrigerate until an hour prior to cooking.
  2. An hour prior to cooking, remove prime rib from refrigerator, unwrap and place, bone side down, on a roasting pan fitted with a roasting rack and allow to reach room temperature. At this point add pepper or other seasonings, if using.
  3. Preheat oven to 450º F. Then, roast your prime rib for 15 minutes and reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 - 12 minutes per pound, about 1 hour and 10 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 - 4 degrees less than the desired serving final temperature you desire. The temperature of the prime rib will continue to rise due to carryover cooking. Tent prime rib with foil and allow to rest for 20 minutes.
  4. Place on a carving board for slicing and serve.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

Perfect Prime Rib Recipe - This prime rib recipe results in the perfect prime rib every time. Perfect for the holidays or special occasions. With step by step tips! // addapinch.com

 

From the Add a Pinch recipe archives. Originally published 2014.

58 comments on “Perfect Prime Rib Recipe”

  1. When roasting the prime rib do you do it with the lid on or off?

    • I roast it without a lid. I do move my oven rack down below the middle so that the top of the roast is not too close to the top of the oven. If you notice that it is getting too dark on the top as it roasts while still not being cooked through inside, you could tent it with foil as it finishes up.

  2. Great post, so full of good tips!

  3. Should I pre salt my prime rib if I’m going to rotissie it, rather than roast it?

  4. Been making prime rib for several years now. You have give good direction for a potentially daunting meat to roast! Linda

  5. How much do you salt the mea? Just curious.

  6. A trick I learned years ago working in restaurants, was if you need to cook up a serving of prime rib, hold it over a kettle of hot Au Jus or seasoned beef broth and ladle the hot liquid over the beef letting the excess run back into the kettle. After a few applications, the beef will cook up without drying out. But I try to talk people out of well-down prime rib. What a waste!

  7. I had a 5lb rib roast, and I followed your recipe. The roast sat out for 2 hours, and I followed your directions. I used my VERY expensive Therma Pen , and I’m done. I roast a 10 lb. standing rib every Christmas Eve, and I sweat bullets that it will turn out delicious. I’m done! It doesn’t taste the same as a slow roasted prime rib in a restaurant, it’s too much stress, and too much money[ this year it was $150] to not have it turn out good.. Standing rib DESPISES me! :}:}:}

    Vicky

  8. Excellent, thanks for putting this tutorial together, it really helps.

  9. that was a good question that Susan P asked. How much salt do you use, and do you rinse it off?

    • Hi Aisie,
      I’ve updated the recipe based on requests for it to serve 6 – 8 people (about a 10 – 10.5 pound bone-in roast). For that amount, I use about 1 tablespoon of Kosher salt. I do not rinse it off, it forms a crust on the prime rib. I hope you enjoy it!

  10. Fantastic recipe….THANKS for all the great tips! Pinned.

  11. Can you explain “pepper encrusted or coffee encrusted”?

    • I’m so sorry I missed your question earlier, Dianne. For my pepper encrusted, I mix together 1 1/2 tablespoons of crushed peppercorns, 3 cloves minced garlic, and 1 tablespoon of olive oil and press onto my prime rib and then bake as directed. I hope you enjoy it! xo

      • Thank you I was a little concerned about the higher temp in the beginning but that seals in the juices. Makes sense!

  12. When I cook my rib roast I cook it in a rotisserie that is enclosed and has oven settings. Would you cook it at the same temps; 450 and 325?

    • Hi Virginia,
      I would. We’ve even used our smoker and always use the same temps for our prime rib. The method of temperatures and cooking time per pound work for me everytime. I hope you enjoy it!

  13. Robyn,
    I love prime rib and you have so many great tips.
    Annamaria

  14. Can you put on grill ?

    • Hi Sara,
      You can! We have used our smoker at times following the same temperatures and cooking times per pound with really good success! We love it! I hope you do!

  15. I’m am looking forward to serving this prime rib. At present my taste bubs are jumping and have not started Thank you.

  16. Hi Robyn!
    I recently discovered your website and I am thrilled! I picked up my prime rib yesterday and I am going to get started on this recipe today for my Christmas dinner. I CAN’T WAIT!!!

    I searched your website for a popover recipe but the dutch baby was it. Do you know of or have any suggestions? Maybe not a popover but what else might work for our dinner instead?

    Thanks

  17. Hi Robyn! I am looking forward to trying your recipe. I brought a 6 pound prime rib and used corse sea salt to salt it . is this ok ok do I need to wash it off and use kosher. Thanks

  18. I cook prime rib often and never have good luck with the timing. It always takes longer. Tonight I am cooking a 6 1/4 pound one. How long would you think it would take? Thank you.

  19. thanks for this recipe and carryover cooking reminder, very helpful!

  20. I made this last Christmas and it was a major hit! Thank you so much for the tips and the recipe. I seriously cannot wait for Christmas this year because I’ll definitely make this again.

  21. Can you go into detail regarding salting the meat 5 days prior to cooking? I have been making prime rib for years now every Christmas and I usually just rub the roast with an herb butter + kosher salt 2-3 hours before cooking. Do you think I should salt and add the herb better 5 days before or just salt and add the herb butter like I usually do. Thanks so much!

  22. Why salt 5 days ahead?

  23. Can you please give a recipe for preparing it as pepper encrusted? Thanks!

  24. I would be worried about leaving the meat in the fridge for 5 days…..is that safe?

    • Hi Jan,
      You’ll want to make sure that you purchase a prime rib with a sell by date from your butcher that would cover that date and then some. I hope you enjoy it! xo

  25. I’ve been making prime rib for our family Christmas Eve dinner for several years. Each year I try to get the latest and greatest recipe. This one sounds like a winner so I’m choosing add a pinch’s recipe for this year. Thank you!

    My favorite movie is White Christmas . I watch it every holiday season. Love Bing Crosby’s voice. I get goose bumps every time when he sings.. I’m such a sucker for all the old musicals!

  26. Favorite Christmas movie………without a doubt, hands down, “A Christmas Story”!!

  27. Oh Robyn, your prime rib looks heavenly! Thanks for sharing the recipe!

  28. My favorite Christmas movie is Eloise at Christmastime. My girls and I have watched it every Christmas for years.

  29. A Christmas Story

  30. White Christmas is to me the best Christmas movie! The wonderful finale with the barn doors opening, the tree, the snow and the wonderful red dresses. Such a nostalgic movie! Love it!

  31. My favorite Christmas movie is White Christmas!

  32. My favorite is White Christmas – love the sister act both with the sisters performing it and with the guys doing it! So many funny and poignant touches in it!

  33. White Christmas with Bing Crosby will forever be a favorite! It’s a classic and just makes you feel good . . .

  34. My very favorite is “Christmas Grace” If you haven’t seen it, give it a try!

  35. My favorite Christmas movie is “A Christmas Story”.

  36. This roast beef recipe seems like one to definitely try! I’d love to win the blender and your cookbook for my daughter (one of four!). She recently was involved in an accident and has a concussion. Though a new employee, the company she works for has been very understanding. She cannot work until she can again look at LCD screens. Her ‘on’ time is in the morning, and cannot be to demanding, until she recovers. I’ve been reading to her, and sometimes it’s from cookbooks. It’s inspiring both of us to try making some different dishes. This girl LOVES smoothies, so a blender would be awesome for her! My favorite Christmas movie has to be ‘White Christmas’. My family usually watches it together before Christmas, but the concussed daughter can only listen, not watch the screen. Next year will be better for her!

  37. my favorite Christmas movie is Prancer. Silly I know, but I love it.

  38. Our favorite Christmas movie is Christmas vacation.

  39. I always follow your baking recipes. Because of that, felt confident to try this for our gourmet group’s Christmas party. We had 12 people for dinner last night. We followed the recipe’s directions. Unfortunately, the meat wasn’t near done as we followed the instructions. It took 35 minutes longer for us, and it was barely medium rare. I was disappointed. Will raise the oven temp, if I do it again.

    • Hi Deb,

      So sorry your cooking time took a little longer. I don’t recommend raising the oven temps from that listed in the recipe as it will cook the exterior of the prime rib faster than it cooks the inside.

      How many pounds was your prime rib? I’m thinking since you say it served 12, that you must have had about a 15 – 15.75 pound bone-in prime rib roast. If so, at 11-12 minutes per pound, your roasting time would have needed to be about 204 minutes (including the 15 minutes at higher temp), or 3.4 hours.

      Was your prime rib at room temperature before you placed in the oven? If not, that would extend your cooking time as well.

      I’ve included the information from the post about the cooking times per pound (after allowing to reach room temperature). The keys to great prime rib are really the preparation beforehand, allowing to reach room temperature, preheating the oven to 450 for 30 minutes, then roasting at 450 for 15, reducing the oven temp and roasting for about 11-12 minutes per pound until it reaches desired internal temp and then the resting stage before carving. It can seem a bit much, but each of these steps are so important.

      Preheat your oven to 450º F for about 30 minutes. Then roast your prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 11 – 12 minutes per pound.

      Note that you’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, meaning you’ll want to remove your prime rib from the oven about 2-4 degrees less than the temperature you desire. We prefer our prime rib rare, at 120º F, so we remove from the oven at 118º F and tent with foil.

      Thanks!
      Robyn xo

    • You must get a thermometer for meat! It will make your life much easier and you will not have to guess if it is the right temperature..WE do beef medium rate at 130-135. Always perfect. Good luck.

  40. Do you salt the sides of the prime rib too or just the top

    • Hi Bette,
      It may not be as easy to tell from the photos, but I rub the salt all over the prime rib except for the cut ends. I hope that helps! xo

  41. A little late, but, favorite Christmas movie is “One Magic Christmas”, and/or “Love Actually”….and then there is always “Elf”. Making your Prime Rib recipe tonight for my 97 year old father’s birthday….hoping it is fabulous!

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