Prime rib is a large, tender beef roast that makes an impressive centerpiece for a special meal. The key is seasoning ahead, roasting to a target internal temperature, and resting before you carve.
What you'll need
- Bone-in or boneless prime rib roast
- Meat thermometer
- Roasting pan with rack
- Coarse salt
- Black pepper
- Garlic and herbs (optional)
- Oven
Step by step
- Season a day aheadPat the roast dry and rub it generously with coarse salt and pepper, plus garlic and herbs if you like. Loosely cover and refrigerate overnight so the seasoning penetrates and the surface dries for better browning.
- Bring it to room temperatureTake the roast out about two hours before cooking so it warms up. A cold-from-the-fridge roast cooks unevenly and takes much longer.
- Sear then roast low, or roast then searOne reliable method is to start at a high temperature such as 450 F for about 15 to 20 minutes to brown the outside, then reduce to around 325 F to finish gently.
- Cook to internal temperatureInsert a thermometer into the thickest part, avoiding bone. Pull the roast at about 120 to 125 F for medium-rare or 130 to 135 F for medium, since the temperature rises while it rests.
- Rest before carvingTent the roast loosely with foil and let it rest at least 20 to 30 minutes. This lets the juices redistribute so they do not run out when you slice.
- Carve against the grainRemove the bones if bone-in, then slice across the muscle fibers to your preferred thickness and serve.
Handy tips
- Plan on roughly one pound of bone-in roast per person for a main course.
- A leave-in probe thermometer lets you track the temperature without opening the oven repeatedly.
- Save the pan drippings to make a quick jus or gravy.
Heads up
- Beef roasts should reach a safe internal temperature; the USDA recommends a minimum of 145 F followed by a three-minute rest, so choose your doneness with food safety in mind.
- Always measure doneness with a thermometer rather than guessing by time, since ovens and roast sizes vary.
FAQ
At what temperature is prime rib done?
Pull it around 120 to 125 F for medium-rare or 130 to 135 F for medium, since carryover heat raises it another 5 to 10 degrees while resting. The USDA safe minimum is 145 F with a rest.
How long should prime rib rest?
At least 20 to 30 minutes for a large roast. Resting lets the juices settle so the meat stays moist when carved.
Should I cook it bone-in or boneless?
Both work. Bone-in can add flavor and helps insulate the meat, while boneless is easier to carve. Cooking times are similar when guided by a thermometer.