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A sliced prime rib garnished with rosemary on a cutting board with a bowl of creamy mashed potatoes in the background.
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4.82 from 22 votes

Prime Rib Recipe

This garlic-crusted Prime Rib Recipe is juicy, melt-in-your-mouth tender, and full of flavor. It is the star of the table for any holiday meal or special occasion dinner. This delicious Prime Rib is simply seasoned and cooked to tender perfection. Everyone needs a tried and true go-to Prime Rib Recipe!
Author: Nikki Lee
Servings: 10 servings
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Bring to Room Temperature Before Cooking 3 hours
Total Time 5 hours 35 minutes

Ingredients

  • 1 7-10 pound Standing Rib Roast / Prime Rib (bone-in) 3 to 7 ribs (estimate about 2 people per rib), bones cut away and tie to roast with kitchen string. I get mine already prepped by the butcher. Instructions are below for how to do this and how to make a boneless one.
  • ½ tablespoon kosher salt plus 2 tablespoons (or to taste)
  • ½ tablespoon coarse black pepper (or to taste)
  • 6-8 cloves fresh garlic roughly minced, (or to taste)

Instructions

  • Salt Roast & Let Come to Room Temp: Remove your prime rib from the refrigerator 3 hours before cooking. Season it on all sides with salt (2 teaspoons or to taste) and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature.
    If using a boneless roast, place a roasting rack inside the pan.
  • Prep- Oven: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500°F.
  • Tie Rib Bone in Rib (If not done by butcher): If the ribs are not cut away from the roast go ahead and do so and then tie them to the roast with kitchen string. This allows the roast to cook standing on the rib bones (flavor), while making it easier to carve the roast after cooking.
  • Season & Prep Prime Rib: Pat the roast with paper towels. Spoon seasoning over it, rubbing it on all sides.  Place bone-in roast with the bone side down (fat side up) inside a roasting pan or a cast iron pan (any pan that can withstand 500° temperatures). If using a boneless roast, place it on a roasting rack inside the pan.
  • Brown Roast at High Temperature & Lower Temp to Finish Roasting Prime Rib: Bake prime rib at 500° for 15 minutes, then reduce the oven temperature to 325° and continue baking until the desired doneness is reached:
    Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound)
    Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound)
    Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound)
    Medium well: Cook until thermometer reaches 150 degrees F (about 16-17 min/pound)
    Note: The internal temperature will continue to rise 5-10 degrees when it comes out of the oven (while resting), so do not over bake.
  • Let Roast Rest: Remove the prime rib from the oven, transfer to a cutting board, and loosely tent it with foil. Allow it to rest for 30 minutes before carving.
  • Slice & Serve: Cut away the kitchen strings that were securing the ribs to the roast. Remove the bones. Carve by slicing against the grain at about ½ to 3/4 inch thickness (or desired thickness).
    Serve with Au Jus, Gravy, (recipes below) or whipped horseradish, if desired.

Notes

*Remember COOK TIME will VARY based on roast size and desired doneness. See the above chart.
  • Use a meat thermometer: Using a meat thermometer is essential to ensure it cooks to your perfect doneness. Keep in mind not all ovens will cook the same.
  • Let it sit out before cooking: All roasts or cuts will cook a little differently to begin with. Having the meat at room temperature will help it cook more evenly. Be sure to plan for this in your meal prep time.
  • Don't overcook: The meat will continue to cook once it’s taken out of the oven (you will see the thermometer will continue to rise 5-10 degrees) so remove it from the oven 5-10 degrees before it reaches your optimal temperature. Keep in mind the shape of the roast can also factor in on cook time. This again is why I suggest a thermometer.
  • Cut the meat across the grain: You will be looking at the grain or lines in the beef and slicing them perpendicular to them. Cutting along the grain will make the meat chewier and tougher to eat.
  • Carve one slice of roast per guest and leave the rest of the roast intact until needed more servings. This helps retain its flavorful juices and will keep the roast warmer.
To Make Au Jus:
  1. Place the roasting pan on the stovetop over medium-high heat. Remove excess fat. Leave about 1 ½ cups of drippings and juices from the roast in the pan. Stir in 2-3 teaspoons Worcestershire (or to taste) sauce with ½ cup red wine, scraping up bits (drippings) from the bottom.
  2. Simmer for about 4 minutes, and reduce to desired consistency.Taste and adjust seasonings as needed.
  3. Spoon off any excess fat from the top or pour through a fine mesh sieve if desired and serve. 
 
To Make a Gravy:
  1. Remove the roast from the pan. Remove excess fat. Leave about ¼ cup of drippings and juices from the roast in the pan.
  2. Place the pan on the stovetop (or pour it into a stovetop-safe pan) over medium-high heat. Use a wooden spatula to scrape or loosen the drippings from the bottom of the pan.
  3. When the drippings are bubbly and hot, sprinkle in ¼ cup of all-purpose flour over the fat and drippings.  With a whisk stir to incorporate the flour into the fat drippings. Let the flour cook for 1-2 minutes to slightly brown and cook the flour.
  4. Slowly add in 3-4 cups of milk or beef stock (or a combination) while whisking together, breaking up any lumps that may form. Turn it down to a simmer and slowly cook until thickens. 
  5. Salt and Pepper or add desired herbs to flavor. 
This makes about 2 cups of gravy. This can be easily adjusted for desired serving amounts.

Nutrition

Serving: 1serving | Calories: 950kcal | Carbohydrates: 1g | Protein: 43g | Fat: 84g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 37g | Cholesterol: 192mg | Sodium: 491mg | Potassium: 713mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 5mg