Prime Rib is the perfect centerpiece for a holiday table or a Sunday dinner with the family. This Prime Rib Roast recipe is flavored perfectly and roasts easily in the oven leaving you with the most tender beef recipe.
Sometimes it still feels like Nathan and I are a young married couple, though we have been together for more than twenty years. This is especially true around the holidays as we try to figure out our own holiday traditions. I can tell you what each of us ate on Christmas growing up, but my kids still wouldn’t be able to give a definitive answer.
This year though, our table will most definitely be graced by this delicious and tender prime rib recipe. This amazing prime rib roast only takes about 10 minutes to prepare and then cooks away in the oven. When you pull it out, it is the most tender and moist piece of flavorful meat. Your family will fawn over it, and you will be a holiday hero.
I made this prime rib recipe. It came out perfectly cooked and delicious. My husband ate 2 portions, that’s a lot for him, but it was that good!!
Prime Rib Rub
I am in love with the flavor of this prime rib recipe. It comes together with four simple ingredients:
- Kosher Salt
- Black Pepper
- Italian Seasoning
- Fresh Garlic
I have my own Italian Seasoning recipe that I really love. But if you don’t have time to make it, just buy a bottle of Italian seasoning in the spice aisle of the grocery store.
Italian Seasoning
How to Cook a Prime Rib
As I mentioned, it only takes 10 minutes to prepare this delicious recipe. Though, don’t let the short time frame fool you. This tastes like it was slaved over.
The full instructions and measurements can be found at the bottom of the post in the recipe card. You can always get there quickly by clicking “Jump to Recipe” above.
- Preheat your oven: The starting temperature of this recipe is important, so make sure you preheat your oven to a roaring 450 degrees before you do anything else.
- Rub the Prime Rib with Oil and Garlic: Given the fattiness of this cut of meat, you can actually skip using the olive oil, but then you should also skip the fresh garlic.
- Make the Prime Rib Rub: In a small bowl combine salt, pepper, and Italian Seasoning and rub it into the roast.
- Put a Wire Rack in a Roasting Pan: Another key to this recipe is roasting the prime rib on a wire rack. This allows the air to circulate around the meat.
- Cook at a high temperature for 15 minutes: Cooking the prime rib for 15 minutes at 450 degrees sears the outside of the meat. It gives the outer edge the most delicious tastes and texture.
- Cook at a low temperature for the remainder: Turn the oven down to 325 degrees and cook for another 2 hours. This will result in the most tender prime rib recipe.
Roasting Pan with Wire Rack
As mentioned above, it is important to roast the prime rib on a wire rack in a roasting pan. This allows the air to circulate around the meat. When not cooked this way, it can really impact the cooking time.
Please note that the cooking time of this recipe is based on a wire rack and a roasting pan. If you don’t have a wire rack and go with a baking dish for this recipe, I urge you to use a meat thermometer to check on your roast. This way you will still be able to pull it out of the oven at the correct time.
Roasting Pan with Fitted Rack
Pounds Per Person
It is important to think about what else you are serving when considering how much prime rib per person. Additionally, since we are working with boneless prime rib here, the general rule of 1 pound per person doesn’t quite apply. We are weighing all meat and no bones.
Consider between 3/4 a pound and 1 pound per person for this recipe if:
- There are no other main dishes.
- You are planning on making only two to three side dishes to go with it.
If you are making other main dishes or many other sides, you can work off of the rule of 4 ounces to 1/2 a pound per person.
Investing in an Instant Read Thermometer
I highly recommend buying an instant read thermometer for this recipe. It is the best way to ensure that you end up with a tender piece of meat cooked to the exact doneness you are looking for. Please see the box below for my recommendation.
Instant Read Thermometer
How Long to Cook Prime Rib
Prime rib roasts in about two and a half hours, though the cooking time will vary depending how done you would like it. These times are after the initial 15 minutes of high heat.
- 2 hours or 130 degrees from medium rare.
- 2 1/4 hours or 140 degrees for medium.
- 2 1/2 hours or 150 degrees for medium well
As stated above, for the best results, use an instant read thermometer in the center of the meat. Keep in mind that there will be some carry over cooking after removing from the oven and that the end pieces will be a little more done than the center.
Letting the Meat Rest
It is really important to let the meat rest after pulling it out of the oven. This allows the the juices to redistribute resulting in a more tender piece of meat. If you cut into it immediately after pulling it out of the oven, the juices will run right out.
Horseradish Sauce for Prime Rib
One of the main questions I get with this recipe is, “Do you have a good Horseradish Sauce to go with this?” Now I can finally answer that I do! This sauce recipe went through so many rounds of testing until it was just perfect. I love it on a sandwich with thin slices of my Easy Top Round Roast too!
Horseradish Sauce
FAQ
The price of prime rib can vary greatly. It tends to go on sale right before Thanksgiving and Christmas. You can ask your butcher when they expect it to go on sale, and most will tell you along with the price per pound.
If prime rib is out of your price range, you might consider buying some top round and making my Easy Top Round Roast. It is also delicious.
If using the cooking method below, you can cook a prime rib in 2 hours and 15 minutes for medium rare.
They are not, actually. They come from the same general area on the cow, but prime rib is a roast and ribeye is a steak. They have different textures and require different cooking methods.
Prime Rib and Boneless Ribeye Roast are, however, the same thing.
This is a matter of taste. If your guests like their meat medium rare, you will want to take it out when the center of the meat is 125, there will be some carry over cooking to bring the meat to 130 to 135. For medium, remove when it is 130 to 135.
What to Serve with Prime Rib
- Winter Salad
- Cheesy Potato Recipe
- Bacon Wrapped Asparagus
- Roasted Brussels Sprouts with Bacon
- Roasted Baby Potatoes
If you make this delicious prime rib recipe or any of my other recipes, please leave me a comment and let me know what you think!
Prime Rib
Ingredients
- 5 pounds boneless ribeye roast
- 2 tablespoons olive oil see note
- 3 cloves garlic minced
- 1 tablespoon kosher salt
- 2 teaspoons Italian seasoning crushed with your thumb into your palm
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 450 degrees. Set a wire rack in a roasting pan and set aside.
- Brush the roast with olive oil. Rub in the garlic, kosher salt, Italian seasoning, and black pepper. Set in the roasting pan.
- Roast the meat at 450 degrees for 15 minutes. Reduce the oven temperature to 325 degrees. Continue to cook the meat until it registers 130 degrees for medium rare (approximately 2 hours), or 140 degrees for medium (approximately 2 1/4 hours). See section in the post about cooking times for prime rib.
- Remove from the oven, tent loosely with foil, and let rest for 15 minutes before slicing and enjoying.
Notes
Danielle Pelletier says
Hi Lisa, I just want to tell you I have been following you the last 3 yrs, I get your daily emails too. You my dear are a breath of fresh air, been through a lot and you bounce back. And now working with your husband on this new adventure. I’m very happy for you. It’s hard at times but we push through it. And yes I have tried this roast beef recipe and it’s awesome, I do this with all my roasts, high heat at the start then lower. You are an amazing person, more power to ya xo
From Ottawa, Ont, Canada xo
Danielle, this comment absolutely made my day. I read it out loud to my husband because I loved it so much. I can’t tell you how much not only your comment but your continued support means to me. Thank you so much for taking the time out of your day to leave this. Wishing you so much health and happiness.
Danielle Pelletier says
So funny, the prime rib roast recipe popped up on my FB feed today, I checked it again and saw you replied to me, it’s Dec 21 st. I never expected a reply from you, you also warmed my heart with your reply. I thought they sent an email with the reply so I figure you didn’t see it. Happy I checked the recipe again today lol
Much health and happiness to you, your husband and children. And a much better year ahead.
Robert Clifton says
This roast you are telling us about is actually a “Standing Rib Roast”
If youuse a “Prime” cut of meat meat you may call it “prime Rib” However, most likely, your cut will be “Choice” as “Prime” is sold in very few markets.
This “Misnameing” is very commen and therefore, not really your fault. So, now you know “Prime” is attached to the meat.
I have seen restaurant’s use “Canner and cutter” cuts soaked in tenderizer and cooked slowely at low temps for long periods of time sold as “Prime”.
Linda says
Hi Lisa….when cooking this roast do you leave it uncovered in the oven??
Uncovered! If you are worried at the end about it getting overbrowned, you could cover it then, but I don’t think you will need to.
Susan says
This recipe is excellent. I made a wonderful sauce using the drippings, some beef broth and 1/2-3/4 c of Cabernet Sauvignon. The better the wine the richer and more full bodied the sauce.
Susan, thank you so much for coming back to let me know! And I will for sure be making this sauce with the drippings when we have it on Christmas!
Tessie says
Hi Lisa, I would love to receive your daily emails, can you sign me up? Thank you!
Hi Tessie! You can sign up here! https://www.simplejoy.com/instant-updates/
Nancy says
Hi Lisa
I’m so glad I found you. Your recipes look amazing, especially this one.
This recipe just appeared in my FB newsfeed. I’m signing up below to receive your emails. Thanks so much!
I’m planning on making this roast for guests in late August. We would be a total of 5 adults and 2 teenage boys (I would count as adults as they love their beef) and 2 toddlers.
What size roast should I buy?
We would be enjoying this outdoors with a setting around 2 patio tables. The roast will be cooked indoors in the kitchen oven.
Therefore, sides would be things that work off the grill, something like Twice baked potatoes, a vegetable casserole, some sort of grilled veggie, a tossed salad and dinner rolls.
Also, in the recipe card you called this a “Boneless Ribeye Roast” but elsewhere I read that Prime Rib is not the same as Ribeye since Ribeye is a steak.
Can you explain? What should I ask the butcher for as I would not buy this roast from a supermarket or box store.
Thank you so much for your help and this lovely recipe. I’m looking forward to making this soon.
Hi Nancy! Thank you so much for following along! Your dinner party sounds like it is going to be great! There is a section in the post that say “pounds per person” where I go into quite a bit of detail. I’m going to have you take a look at that and if you have further questions, please please feel free to reach out. A six pound roast will definitely work, and it will also require longer cooking. I would highly (HIGHLY) suggest that you invest in an instant read thermometer that you can leave in the center of the meat and read from outside the oven. That will allow you to take it out at the exact moment the center hits the level of doneness you are looking for. It will need roughly an hour and 40 minutes, but again, I would go by the internal temperature and not the time. Finally, there is such a thing as a Ribeye steak, but a Boneless Ribeye Roast and Prime Rib are the same. You can ask your butcher for either, or if it puts your mind at ease, show them this recipe first. In my experience, butchers are more than happy to help. You may even consider going in ahead of time and placing an order for pick up.
Nancy says
Hi Lisa
I forgot to say I was thinking a 6 lb roast would work, but can I buy one that size?
And how would that affect the cooking time? Or should I get 2 smaller ones?
Thanks again for your help.
Debbie McSpadden says
During any of the cooking time of the Prime Rib, do you cover with aluminum foil or do you cook it the entire time uncovered?
Nope! You tent it with foil after it comes out of the oven.
Angie Mazzella says
I made this prime rib recipe.
It came out perfectly cooked and delicious.
My husband ate 2 portions, that’s a lot for him, but it was that good!!
Thank you so much for coming back to tell me!
Karen Hanson says
Hi Lisa! I am planning on making a prime rib using your recipe for Thanksgiving. I like prime rib cooked exactly the way yours looks in the picture (as far as doneness). Can you tell me what temp you pulled yours out of the oven to have it be cooked like that? 125° or 130°? I’ve made prime rib roasts a couple of time and they tend to be a little overdone for my taste (a little pink but not pink enough). Want it to look just like yours! Thanks!
This one was pulled out at 130, but you should keep in mind that even prime rib that is the exact same weight as another cut might not cook exactly the same because of thickness. You could definitely pull it out 125 to be on the safe side, it will continue cooking.