Prime Rib

Prime rib refers to the king of beef cuts, the standing rib roast, “standing” because to cook it, you simply position the roast on its rib bones in the roasting pan, no need for a rack. Estimate 2 people served for every rib. Note that just because you are ordering a “prime” rib, it doesn’t mean that you are getting USDA Prime. Most “prime ribs” we get from market are actually USDA Choice quality.[1] If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50% more per pound, you will likely need to special order it from your butcher.

Prime Rib Recipe

Ingredients

  • One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
  • Salt
  • Freshly ground black pepper

Method

1 Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.

Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.

rib-side-down.jpg
3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. (I recommend this remote ChefAlarm thermometer.) This is not a roast to "wing it". Error on the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

prime-rib-roast-1.jpg prime-rib-roast-2.jpg

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5 With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

Making gravy

To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)

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[1] According to Rick Mindermann, of Sacramento specialty market Corti Brothers, back in the days before the USDA beef grading system, prime rib meant the best roast from the best cattle, with the most marbling per the local butcher. With the adoption of the USDA Grading system, Prime was the highest grade, Choice was next in line. So even though the government hadn't defined the difference before the grading system, the butchers basically did the same thing. Prime meant the best standing rib roast. Because of high cost and fewer sources the past decade or two, USDA Prime Grade prime rib was replaced by most markets with USDA Choice Grade standing rib roast. They just kept the term. A good USDA Choice standing rib roast has pretty much become the standard for Prime Rib in America.

What's the difference between USDA Prime and USDA Choice?

Basically, more fat marbling throughout the meat. As you can tell from the following photos, Prime Grade (on the right) has much more fat marbling throughout the meat than the Choice Grade (on the left).

usda-choice-rib-roast.jpg usda-prime-rib-roast.jpg
usda-choice-closeup.jpg usda-prime-closeup.jpg

Related Links:

Roast Beef Recipe

Horseradish Sauce recipe

Yorkshire Pudding recipe

Inspection and Grading of Meat, What are the Differences? from the USDA

ChefAlarm - an accurate, durable, easy-to-use remote thermometer, perfect for roasts

97 Comments

  1. Elise

    When I last made this I saved the rib bones from the roast and made a stock out of them which I used later in an onion soup. It was delicious, and all because of that great stock. To make beef stock, put the (already cooked) bones in a big pot, with any scraped up drippings, and cover with cold water. Bring to a gentle boil and reduce heat to a simmer. Cover and simmer for several hours. Simmer uncovered to reduce the stock further for easier storage. If you are starting with uncooked bones, roast them in a shallow roasting pan at 450°F for half an hour first.

  2. april lemesh

    Do you know of a good recipe for prime rib hash or anything else I can make from left over prime rib?

    Hi April, What we often do is to slice the meat, make some thick gravy out of the drippings, and serve meat and gravy over toasted slices of French bread. We might reheat the meat just a little in the microwave or in the pan with the gravy. You can also slice the meat for roast beef sandwiches or slice then then cut into strips for steak salad. ~Elise

  3. Bob

    I’ve read a number of prime rib recipes and I’m confused. Most do not mention putting a lid or cover on the pan. Some say to keep an eye on the meat thermometer so you don’t overcook. And one or two mention putting a lid on the pan.

    So :
    To cover or not to cover ~ that is the question?

    Uncovered. If you are cooking a tough cut of meat, such as a chuck roast, then it makes sense to braise the meat, slow cook it with a tight fitting cover on. Prime rib roast is a tender cut of meat, and with a USDA grade of Prime or Choice, it will be even more tender. The best way to cook a prime rib is roasting it, uncovered. ~Elise

  4. Linda

    Hash made from Prime Rib is fantastic. My family loves it and prefers hash over any other prime rib leftover dishes. We eat it for dinner along with some over easy fried eggs. All you need to do is to combine leftover prime rib which has been chopped in food processor, a few boiled/cooled potatoes which have been also been chopped in food processor and diced onion. Fry in skillet with butter at medium heat. You can add some left over au jus for moisture or you can use a little water. Add salt and pepper and contiue to cook and stir the hash until cooked to your liking. Enjoy!

  5. Josh

    When I make prime rib, I use a 20qt roasting oven, set it to 375 and wait for the thermometer to reach 120-125. I pull it out, and let it rest for about 30 minutes with tin foil on it. I find that it doesn’t get cold. As a matter of fact the rib will keep cooking and gain another 5-7 degrees, just reaching into the sweet spot for a medium rare center. Or if I know everyone will like their meat the same I cook it at 325, it takes longer but is more uniform throughout. One thing I do have problems with is figuring out what to do with the leftovers. I am looking for a good stew recipe and a good chili recipe to put my roast into. I think they would be excellent. Any other ideas?

  6. John Mark

    Hi, people have been asking what to do with left over prime ribs and they don’t know what to do…
    My answer will not just be for prime ribs but also on any kind of steak that you cook and have left overs. It is very easy, I eat rice a lot and when I have left overs on prime ribs or other steaks I just take them out the fridge also take out the au jus(if you made any) and reheat them all, au jus is great it will rehydrate the meat and just bring its flavor back to life then I add to my rice…

    If you don’t want that, get the prime rib slice it into strips, get julienne onions, mushrooms, snow peas, red & green peppers, carrots, celery or your choice of other veggies and stir fry it and add soy sauce and/or hoisin or teriyaki sauce bam! hehehehe you can also add cantonese noodles or any oriental noodles and make chow mein.

    If you don’t like that, get the prime rib dice it into small cubes get diced white and green onions,
    1-3 eggs (optional peas, diced carrots and celery)
    and 3-4 cups of cooked rice and make beef fried rice!

    You can also make beef soup, or like that Vietnamese delicacy Pho Hoa in beef stock and add rice noodles or Vermicielli noodles.

    Also a good side dish for prime ribs is sauteed button mushrooms in garlic butter and then add lemon…mmmmm :) next is roasted red rose potatoes with your choice of seasoning, also sauteed vegetables, how about deep fried calamari rings.

    There are endless possibilities for using left over beef you just gotta expand your imagination and your taste preference and gotta be open to new kinds of recipes…. enjoy…I hope this helps those people wondering what to do :)…. I’d be delighted to hear from you, please e-mail me with your response [ johnmel AT qlink DOT ca ] Take care enjoy your cooking.

  7. Janine

    We’re going to be spending Christmas on our boat this year and sharing dinner with some other folks at the marina. We don’t have an oven on board, so we’ll be cooking the prime rib at home and then taking it to the party that evening. What is the best way to cook/reheat an 8lb prime rib so that it doesn’t get over done or dry out? Slice before reheating or after? Thanks so much for any suggestions.

  8. Mari-Ann

    Where’s the Yorkshire pudding??? You’ll need 2 eggs, 1/2 tsp salt, 1 cup of flour and 1 cup of milk. Mix well and let it get to room temperature. Shortly before you bring your roast out to rest, pre-heat the oven and heat 1/4 cup of the drippings (add Crisco if you don’t have enough) until it’s REALLY hot. Add batter and bake 35 minutes. It will puff up and be impressive to look at. Serve with lots of good gravy.

  9. Elvin Taylor

    I am going to slice a small prime rib & cook it
    on a charcoal grill. What can of sauce or gravy
    can I serve with it?

  10. Fran Stone

    For the past three years, I have been roasting a rib roast in a roasting pan on my Webber grill. Not anyone has a grill large enough to do this, but if you have one large enough( we always cook a 7-rib roast), I highly recommend cooking on the grill in a pan on a rack. Follow your instructions or buy a Webber grill cook book. I turn the grill on high, then put the meat in the oven and turn the grill down to indirect method after fifteen minutes. This will give you a finish oven temperature of 350 degrees. I have also been cooking our Thanksgiving turkey(in a pan with rack) on the grill. This I start and finish at the indirect method. Other than being on the grill all the concerns about rownness of the breast and whether to put aluminum foil on the breast apply. What I have learned is that the meat/turkey comes out very juicy, because the grill acts as a convection oven and does not dry out the meat/turrkey. Also, monitor the internal temperature sooner than you normally do, because the meat/turkey will cook quicker on the grill.I liked the hash recipe. I use a similar recipe for any leftover meat.

    Best wishes for the holidays,

    Fran Stone

  11. LeisureGuy

    I find that the high-temperature method of roasting standing rib roasts makes the kitchen smoky and sets off the fire alarms. Cook’s Illustrated once published a low-temperature method that has really worked well for me. I get really excellent results with good control and no smoke. And I use this this terrific horseradish sauce from a long-ago issue of Life magazine.

  12. Carolie

    I made a standing rib roast for our Christmas dinner using the Cook’s Illustrated low temperature recipe (bring meat to room temperature, sear on all sides, roast at 250 until interior reaches 125-130, let rest 30 minutes, carve). I also aged the meat, uncovered, on a rack in the fridge for three days beforehand. It was delicious — so tender! I also did their Yorkshire pudding recipe, and made individual puddings in a muffin tin, like popovers. I’ve always had a problem with Yorkshire pudding not rising evenly, but in the muffin tins, they were perfect!

    Just a silly grammar point, to my fellow commenters — au jus means “with juice.” If you are refering to the liquid, just call it jus. If you say “…add some leftover au jus” you are saying “…add some leftover with juice.” Sorry, I know it’s silly!!

  13. Christan = )

    We throw ours on the BBQ rotisserie and it’s now tradition instead of turkey. I have been in search of a wheat-free rub to season it with, but even w/out the season, it’s still the most excellent on the rotisserie. My husband no longer orders it at the restaurant, we do it at home!! Completely recommend it.

  14. Julie-St Paul MN

    My family raves about my prime rib (if I do say so myself ;^)… I highly recommend Penzey’s English Prime Rib Rub, and find the absolute best way to cook the roast is on an electric horizontal rotisserie. The heat is steady and adjustable (by raising or lowering the meat), and the rotation keeps all of the wonderful juices intact. The only “problem” is that there are virtually no drippings to make au jus!

  15. Raquel

    I made this a couple of weeks ago and, though the low heat might work great, the high temp method really cuts down on the actual cooking time, making it both more energy efficient and doable on weeknights. Yes, the fire alarm does go off, but it’s a small price to pay for such a delectable result.
    Absolutely my husband’s favorite thing to come home to. Worth the few seconds of peircing smoke detectors. It does clear out pretty quickly after you turn the temp down.

  16. Jennifer

    Elise,
    When you say to let the roast rest after cooking, do you mean it should rest in the pan or can it be moved to a board to make the gravy during the resting time? Thanks.

    Rest it on a cutting board, tightly covered with aluminum foil. That way you can use the roasting pan to make gravy from the drippings. ~Elise

  17. Alice

    The directions for roasting prime rib was great!
    What is the best way to reheat the leftover meat without making it tough and dry??????

  18. Cary

    The best way to reheat without drying is to place on an broiler proof pan, ladle a little jus over, and cover with a lettuce leaf (something sturdy, like Romaine). Slide under hot broiler for a minute, discard lettuce, and enjoy.

  19. Melody Elliott-Koontz

    WE had this for Christmas dinner. Delicious! MIL always makes yorkshire pudding. She brings the roast to room temp, puts it in the oven on high for an hour or so…turns the oven off..and later she turns the oven back on for an hour or so. Then it rests for 15 minutes. It always works out perfectly. (I worry about “the temp danger zone” but so far so good). That is how she does it.

  20. Maggie

    Best prime rib ever- let meat set out 2 hours. Pat spices on outside of meat, fat side up, cover with a tent of foil to prevent spattering. Preheat oven to 500 degrees. Put meat in oven and cook at 500 degrees 5 minutes for every pound of meat (multipy out 3.15lbs x 5 = 15.75 minutes) Then turn off oven and let roast sit in oven for 2 hours. DO NOT OPEN THE OVEN DURING THIS TIME FOR ANY REASON. At the end of 2 hours you will have a delicious roast.It is wonderful and so easy to cook! We tried this at Christmas. It keeps the cooks with guests and not stuck in the kitchen. Good Eating!

  21. Bill

    I cannot beleave that you take a $50 or $60 peice of meat and put it in the oven…. at 500!
    For real Prime Rib try slow roasting at 300 UNTIL it hits 115… no more! I would be embaressed to serve a piece of “prime rib” that had touched a 450 oven.

  22. Elise

    Hi Bill,

    I beg to differ. Slow roasting is what you do for tough cuts of meat, the lower temperature and long cooking is needed to break down the tough connective tissue. Prime rib, however, is a very tender cut of meat, marbled with fat. If you start the roast at 500°F for 15 minutes, it will greatly assist in the browning of the surface of the roast. This browning, also known as a “Maillard reaction” helps create the complex and delicious flavors that we associate with eating a great piece of beef. The roast is at a high temp for a very short time, to facilitate this browning, and then it is dropped to 325°F.

    Some people do prefer to roast their standing rib roasts long and low. We have found that the flavor of a rib roast improves if you use the approach outlined here – searing high temperature to start, and then 325°F (or 350°F) oven to finish.

  23. Candi Sawyer

    Don’t be embarrassed serving “Prime Rib” in a hot oven the way the above mentioned!!! I worked in the kitchen at the famous “Morten’s” steak house…and yes that was their trick to the best steaks in the world.

  24. Candi Sawyer

    Morton’s steaks are broiled to perfection at 1800 degrees….I forgot to add that!!!

  25. Royce

    Thanks for the great leftover ideas, everyone. In addition to more complicated dishes, I think you should never underestimate the value of a good sandwich. I like mine with horseradish and brown mustard next to a nice salad. This is especially great if you have access to a meat slicer and can slice up your beef.

  26. Clint Skinner

    Hi there

    Well I made a prime rib roast to feed 22 people this weekend. Cooking started on Friday taking my meat and placing it in an open roasting tray, into the warming drawer of my oven and leaving it on for 22 hours. Not one of my guests had even eaten anything so soft and tasty. Overall weight of the roast was 9lbs to start. Finished it off on the fire and carved away once rested.
    Cheers all,
    From Harare, Zimbabwe! Home of the the worlds best beef!

  27. Nikki

    Regarding roasting the prime rib at 500 degrees for five minutes per pound, then turning the oven off….is the oven off completely with door closed or is it down to a low roasting temperature?

    Thanks.

  28. Elise

    Hi Nikki – Is your question regarding the method described by Maggie in the comments? If so, it sounds like she means to turn OFF the heat and let the roast sit in the residual heat of the oven. I’ve personally never tried this method so don’t know how well it would work.

  29. Joeycarolina

    I am cooking my third ever prime rib today…I always sear at 500 degrees and reduce to 250-350, depending on the cut of meat, for about 15-20 minutes per pound. I put a lot of faith in my gut feeling and I’ve not gone wrong so far.

    I’m a single guy who doesn’t cook, so my freinds are shocked and amazed when I serve them this. It’s really easy and I always serve it with my special horseradish sauce….1/2 of a small jar of creamed horseradish (or to taste, I like mine a bit hot), sour cream, 2 tbsp. crushed garlic (with juices), 1 tbsp. coarse black pepper and a dash of heavy whipping cream. Mmmm. Good. My mom is SO proud.

  30. John

    My question is How would you go about smoking a Prime Rib? Anyone have any suggestions?

  31. Phil

    Elise;

    Should you put any water (stock, whatever) in the roasting pan along with the roast when you cook it?

    Note from Elise: Good question. The high initial heat can cause the cooking roast to smoke up the oven and also your kitchen. I have heard a suggestion to put some water in the pan to catch the initial fat droppings which would keep them from burning and therefore smoking. But after the initial high heat, this wouldn’t be necessary. Once the temp drops to 350, you shouldn’t have a problem with the smoking.

  32. mara

    Does anyone know how to make a less expensive cut of meat more tender like prime rib?

    Yes. See our roast beef recipe using an inexpensive rump roast. The trick to less expensive (and tougher) cuts of meat is to cook them slow and low, a long time at a low temperature. ~Elise

  33. Kelvin

    I’ve been asked to help with cooking 2 roasts, one 10#, one 12# for Christmas Eve dinner. (Tomorrow, YIKES!!) In trying to work around a church service, how does one “hold” a roast that is done, or underdone, during church for 45 minutes. Cook to 110 degrees and let rest, expecting a higher resting rise in temp for the longer rest? We’re doing them in dutch ovens outside, so it’s an inexact science anyway!! Thanks all!

    Hi Kelvin, cooking it to 110 and letting it rest (covered well with aluminum foil) for 45 minutes sounds like a good plan. I would also consider putting it back into the oven, after the oven has cooled off substantially, at a warming setting, if your oven has one. ~Elise

  34. matt

    OK, dinner’s over! now I want to make stew with the leftovers, who’s got a great prime rib stew recipe?

  35. Cathy

    We take leftover prime rib and slice it into strips, add the same size cut strip of monterey jack cheese and roll into an egg roll wrapper. Deep fry and serve with barbeque sauce or au jus for dipping, the kids like ranch dressing of course.

  36. John

    We used your recipe and our prime rib was done over an hour sooner than it was supposed to be. It ended up being over-cooked and ruined a really expensive cut of meat that was our Christmas dinner.

    Hi John, I’m sorry to hear that. This recipe is a standard recipe for cooking beef roasts. Pretty much any knowledgeable butcher would give you the same instructions. That said, ovens are not all standard, nor are roasts, which is why keeping an eye on the temperature of the roast, using a meat thermometer, is so important. ~Elise

  37. Pete

    Doesn’t anyone eat sandwiches any more? I find prime beef makes an excellent sandwich on either kaiser rolls or a quality bread with swiss cheese and whatever comdiments you prefer.

  38. Daniel

    I did my 8.5 lb prime rib for Christmas on the rottissere. Started by letting the roast stand for 2.5 hrs at room temp with a rub of coarse ground sea salt and and ground white pepper corns then brush with melted butter and put on skewer. I cooked on high heat with 3 burners to sear and reduced too 325 (my grill has a thermometer) it was pretty cool out so it took front and rear burner med – low. it was the best prime rib I have ever had, dont use this method if you dont want your guests wanting seconds.
    Happy grilling

  39. matt

    I just moved, but I already had an oven thermometer that I used to check my oven at all 100 degree marks, 200, 300, 400, 500 and found the oven was off 18 degrees at 200 and 28 dgrees at 400, and 35 at 500, that’s a lot if you’re cooking a rib. So I had to obviously adjust. Your oven may be off also. A meat thermometer doesn’t help much if your oven is way off, it’s still going to be done too soon or you will be guessing at what to set the oven at. I also leave the thermometer in the oven the whole time.
    Also, we made sandwiches out of the leftovers, but I am still looking for a stew recipe.

  40. Tammy

    I used this roasting method for a 10lb Prime Rib today for New Years and it was wonderful. Very Tender and VERY Flavorful. A couple of variations I did was after roasting the prime for the 15 min I laid down a bed of onion(including skin) carrots(including peel) and a pile of celery. Then I put the roast on top of it and cooked it according to these directions. When the roast was finished I used the juice and made a jus to dip the roast in and thickened it just a bit by blending the carrots and such in a blender. Wonderful!!

  41. Linda

    I am also looking for a leftover recipe for prime rib that’s new to me. Although the blackening has pleased us many times over.
    Just place your leftover prime rib slices in a frying pan with blackening seasoning on both sides for a few minutes on med high heat. It’s great we got the idea in Vegas.

  42. Markie

    I’ve been cooking Prime Ribs forever. The best way and to get the best gravy is start it at room temp. Slather it with olive oil, rub a ton of Montreal steak spice ( I use Clubhouse) some garlic powder or garlic bits. Use a shallow roaster. Put it in the oven at 425 degrees convection. When its nice and brown and crispy on the outside(usually about 1 1/2 hours) take it out, cover it with foil tightly. Shut off oven, put it back in and let it set for 2 hours. Take it out,put it on your carving board, keep it covered while making gravy.Just add some potato water to pan bring to a boil,add a flour paste voila!!You will have nice dark gravy and most of the time you don’t even have to salt it.

  43. Rick Newton

    I want to know how to cook prime rib that has already been sliced without the bone in the oven.

  44. Terry

    I am curious if you have ever tried cooking prime rib with apples or apple juice to impart a different flavor. I’m thinking along the lines of sliced apples in a drambeau and amereto mixture to pour over the prime rib while it cooks

  45. Tony

    I’ve used this recipe twice and can’t wait until the next time. First time was an 8lb roast, second time it was 10.5 lbs. Both times it was simply excellent. I followed the recipe cooking it the 15 minutes per lb for rare and now I wouldn’t do it any other way. Rare is the best option for leftovers. I slice the leftovers about 1/2 inch thick and after 1 minute in the microwave it’s makes a melt in your mouth prime rib sandwich.

    Thank you

  46. Donna

    You can’t do the 500 degree thing in a gas stove, only electric. The heat leaves a gas stove too quickly.

    As to all the different ways to cook prime rib, it’s nearly impossible to screw up a good cut of meat…unless you overcook it. Pretty much any recipe for it is going to come out fine.

  47. cindy hamilton

    I was looking to get some ideas for spices or something to flavor the prime rib with.

    How about some rosemary? ~Elise

  48. Shelley

    I will make this recipe for the 1st time this year. I probably killed the roast however because I bought it last year & was afraid to make it. So I’ll let you know if I destroyed it by freezing so long.
    My family is going to comment on “red” meat. So, what do I say,
    “More for me, you burger eaters!” This is going to be a lovely holiday

  49. Steve Christensen

    I have made Prime Rib roast many times and the biggest problem I have encountered is overcooking it. My warning is this: Listen to their suggestions and remove the roast @ 115-120 degrees. The best thing is that the ends will be for those who like Well Done, with the center for the Medium Rare. I also prep the roast with Worcester sauce and then rock salt and pepper rub for added flavor. Enjoy!

  50. renay

    Will it make a big difference and what should I do if I forget to leave it out to get to room temp before cooking?

    Yes, it will make a difference. It will take longer to cook, and after the initial high temperature browning, you will want to cook it at a lower temp for longer, try 250°F. Otherwise, the center is going to still be raw when the rest of the roast is ready. Cooking it at a lower temperature for a longer period of time will give the center more of a time to come up to temp and the roast cook more evenly. ~Elise

  51. r.j. cruz

    Cutting away from the traditional ham and turkey for Christmas dinner, I cooked a 6 lb prime rib for the first time. I put it in at 500 degrees for 15 minutes, dropped the temp to 350 until it reached 145 degrees. It was delicious and my family was stunned and thrilled. Next time I will drop the temp and cook it a little slower, and use a horseradish crust. If anyone has a good recipe for a horseradish crust please post it.

  52. Joyce H, South Carolina

    I have made many Prime Ribs in my life and try something different every time. This is the first time I did the 500 degree start. It said not to “wing” it, but I had to because I was out of town and no meat probe available. I cooked it 20 minutes per pound because of the people I was serving and didn’t want it rare, but medium in the middle and waala…..perfect!!! It was the best one I ever made. Thank you.

  53. Kathy

    Great recipe! We used this recipe for our 11 lb. prime rib (for 11 people) on Christmas Day and it turned out fantastic. My brother made a great rub with Lawry’s salt, pepper, onion and garlic powder, paprika, Worcestershire sauce and a little olive oil to make a paste that he rubbed all over and let it sit out at room temp according to instr. Then roasted to 120 degrees – in a gas oven. Perfect. We had leftovers and put thick slices on the grill with a little BBQ sauce to reheat. Good!

  54. kelliagles

    I did the high temp cook for an hour and off for the rest- and it was the best I ever made – I did a 10-spice hand rub and let sit 1/5 hrs prior to cooking – will keep tweeking and perfecting!

  55. Valerie Wall

    RE: Leftover Prime Rib. If you end up with a few good slices try sprinkling on some Cajun Blackening spice, quick sear/warm-up in a hot skillet, I prefer an iron skillet, very lightly oiled or sprayed. Don’t cook it, just a quick hot warming letting the spice blacken a bit. Keep your fan on as the fumes can get strong very fast.

  56. Larry Hollar

    World’s Best Prime Rib Hash

    One of our best family traditions for the holidays! Actually I’ve never made this the same twice, and it was always good. It is a very flexible and forgiving recipe. If you like something else better than A-l, take it in that direction.

    Ingredients
    - Leftover meat from prime rib, trimmed of fat and cut into ½” to 1” cubes. This recipe is for 3 cups.
    - Leftover boiled potatoes about equal to the amount of meat you have.
    - One medium yellow onion (for 3 cups of meat), coarsely chopped
    - 2 cloves of garlic
    -Salt and pepper

    The liquid
    - ¾ cup red wine (a good cabernet sauvignon)
    - 10 oz. beef stock, or your leftover au jus
    - 1/3 cup each of catsup and A-1 sauce
    - 1 Tablespoon tomato paste
    - 2 teaspoons yellow mustard
    - 1 Tablespoon hot grated horseradish
    - 1 teaspoon Tabasco (or other heat as you prefer)

    Instructions
    Cut raw potatoes into pieces 1” x ¼”, boil in salted water just until fork tender. Drain and allow to cool over night.
    Melt 1/3 stick butter in a 6 quart pot, or Dutch oven. Add potatoes, drizzle on extra olive oil, season with salt and pepper, fry on high until golden and crispy.
    While that is happening, start reducing the beef stock and wine on high heat, reducing by about half.
    Wilt the onion and garlic with the potatoes, seasoning with more salt and pepper.
    Once the liquid is reduced, add the other liquid ingredients. What else do you like? Add it now.
    When both pots are looking good, add the prime rib to the potato mixture, then pour the boiling liquid over that. Let the mixture sit on low for only about five minutes, the meat should not cook too long because it will get tough. If there is more liquid than you like, serve with a slotted spoon, or mash some of the potatoes to soak up some liquid.
    Serve with salt, pepper, catsup, and horseradish.

  57. B.Swetnam

    The following has been my method of cooking a Prime Rib for 20 years of more. It makes no difference if your oven is electric or gas, mine is gas now. Always the perfect Prime Rib and I’m not trying to figure out if its done or not. Follow the instructions up to placing the roast in the oven, then:

    1. Preheat oven to 375 degrees F.
    2. Roast 1 hour (set the timer)
    3. Turn off the oven and leave the roast
    in the oven. This can be done early in the
    day.
    4. About 1 hour and 10 minutes before serving
    time turn the oven on to 375 degrees and
    reheat for 30 – 40 minutes. Do not remove
    the roast or open the oven door from the
    time the roast is put in until final
    roasting.
    5. Remove the roast from the oven and tent
    (do not wrap) with foil. Allow to rest for
    25-30 minutes before carving.

    You will have plenty of time to bake your Yorkshire Pudding.

    I promise you will have the perfect Prime Rib,
    unless somesome wants it well done. If they do show them the microwave and don’t invite them back for dinner. I really have done this.
    Prime Rib is too expensive to ruin by overcooking. Enjoy! How do you have left over Prime Rib?

  58. Martha Underwood

    Can you cook your prime rib the night before & serve the next day? If so what temperature do you need to hold it until the next day & how would you re-heat it to serve? It’s Mother’s Day dinner for my mom. Needs to be great! Thanks, Martha

    You could, I suppose. I wouldn’t recommend it though. It would obviously need to be refrigerated. Reheating it would most likely turn whatever rare parts there were into well done. ~Elise

  59. Cally

    Were having 12 people over, and was planning on cooking our prime rib on the rotisserie in the bbq to save the oven for the ham and our side dishes. We have a temp. gauge on the bbq for accuracy as well as a very trusty meat thermometer. My question is concerning the bones. Recipes I’ve seen for the rotisserie all talk about a boneless roast, but doesn’t the bone inpart more flavor? Can I rotisserie a 6.6 lb standing rib roast? Would love any info or suggestions you might have.

    Hi Cally, great question. Yes, bone in has more flavor. I haven’t yet cooked a prime rib roast on a rotisserie, but I would imagine that you might have to be more careful about how you place it on the rotisserie, as the bones may throw the weight balance off. ~Elise

  60. Rod

    Leftovers are great for Philly AuJu’s. You slice the leftovers on a slicer or with an electric knife paper thin, put in hot au ju to heat up, and put on toasted hard rolls with sweated onions and cheese wiz. Best Philly ever!!

  61. susan kurtik

    I have used the high heat, then close-the-door method, but found a better recipe in cook’s illustrated a few years ago that says you can use high heat and then set a low temperature (under 200 deg F) for up to 24 hours (they said this was the method used at Lawry’s in their big warming servers to keep the meat for hours at the right temperature). Should the low temperature be the same as the internal temperature you want, i.e., 130 deg F if you want med rare, etc? thanks!

  62. michy

    most comments say to remove the meat at 120degrees. I went to get a meat thermometer today and they ALL start at 130! Do I have to use a digital?
    Also, the card holding the thermometer says rare beef should be at 140….this seems to contridict everyone else’s comments that rare beef is 120. Please help, my Christmas dinner tomorrow depends this.

    You want to remove the meat from the oven at the lower temp because the internal temperature of the roast will continue to rise once the roast is out of the oven. Regarding what constitutes “rare”, some people think it’s 140, some people think 130, some 125. Over the years people’s tolerance for truly rare beef has increased, so for example, what is rare to my father, is medium rare to me. If you want really truly rare, I do suggest taking the roast out of the oven between 115 and 120°. The internal temp will continue to rise at least 10 degrees as the roast sits, so you’ll have meat at 125-130°F or even a little higher, 130-135. The good news is that if any parts are too rare for your taste, you can always cook them a little longer. Once they are well done however, you can’t go back. ~Elise

  63. Mike

    Regarding leftover prime rib, I have two suggestions both of which I have made several times.

    Prime rib makes an awesome chili. Cut the leftover beef into small chunks. Get your tomatoes going first. Instead of chili powder, I use dried (reconstituted) Poblano peppers. First remove as many seeds as possible. If the peppers are flexible, you can easily remove seeds by tearing the peppers. Remove the stems as well. Then cover the peppers with hot water and let sit covered for about 45 minutes. Remove the peppers to a small utility blender and reserve the water. Grind the peppers into a thick paste adding some of the reserved liquid as necessary. Add a few garlic cloves and grind them into the mix. Add everything to the tomatoes along with one large onion chopped, two red and two green bell peppers and 4 stalks of chopped celery. Then add the beef, cover and simmer on the lowest setting for 6 hours or more. Chili gets better the longer it’s cooked. About 2 hours before serving, grind one can of red kidney beans to a paste and add to the pot. Add a second can of beans whole and a full glass of dry red wine. I usually make a 20 lb. prime rib for Christmas dinner and freeze the leftover meat whole. Then come Super Bowl time, the chili is ready to roll.

    The second recipe I have is for beef barley soup. Prime rib really makes this an awesome cold weather treat. I use canned beef stock or even Knorr bullion cubes which are excellent as a soup starter. I add carrots, onion, celery and frozen peas. About a half hour before serving, add a few splashes of Worcestershire sauce and two shot glasses of sweet sherry.

  64. Will

    This year was the first year We didnt go to familys for Cristmas. I made a small prime rib using the 500 degree for 15 minutes then 14 min per pound at 300 degrees It came out great. I mean BRAEAK THE MOUTH. So thanks for the help however finding ideas on the crust is difficult heres what I did I took a normal pepper grinder and a sea salt grinder and about 3/4 of a little thing of Rosemary leaves and I put them in a blender and then rolled the roast in it. It tasted just like fancy steakhouse. EASY EASY I know what Im making for Christmas from now on.

  65. Miss Fig

    thank you, Elise! This worked wonderfully, and it was my first time making it. Also was the first Christmas dinner with fiance’s family and mine together. To add to the pressure, his dad is a butcher and brought us a gorgeous 7 rib roast with the bones carved out & retied beautifully. We cooked it until 125, let it rest while we finished the mashed potatoes and gravy, and the meat was rosy pinky red, perfectly medium rare throughout and a little more well done on the ends. Fabulous! Everyone was so pleased.

  66. Drifter

    My wife and I decided to try a new prime rib recipe for Christmas yesterday, and we went with this one. It turned out wonderful, albiet a bit underdone given the recommended 15 minutes/pound. I would have let it go another 20 minutes or so. As recommended, it was medium rare to rare thoughout, and I was pleased at how consistent the degree of doneness was through the roast. We just browned a few slices in the au jus till more done. We used copious amounts of Weber Chicago steak seasoning and salt for seasoning. We made au jus by adding a can of beef broth just before it came out of the oven, with about 3 shots of bourbon added to the au jus (this makes it really smoky and delicious). Thanks for the good recipe!

  67. Teresa

    My first Prime Rib turned out perfect, now what to do with the bones…I don’t like onion soup, is there another soup I could make with the left over prime rib bones? I know it sounds crazy but I have never made soup so detail is key here. Thanks everyone!

  68. Carol Foster

    To Larry Holler and his World’s Best Prime Rib Hash – thank you, thank you, thank you. We do prime rib for Christmas every year and always have tons left over. After the obligatory sandwiches I always look for a way to use up the leftovers. Obviously Shepherd’s Pie is an option, but found your recipe and I made it tonight for my husband. He said it was awsome and didn’t use any condiments as he felt it was perfect as is. Thanks for a fabulous recipe that is now part of our favorites.

  69. Suzanne

    I am now known for my prime rib with port sauce. I use a gas stove and begin by soaking the roast in about a cup of vodka, them rubbing in freshly ground salt and pepper to make a nice pasty crust. Let sit at room temp for two hours.

    Cook for 30 mins at 425. Reduce to 325 and cook 12-15 mins per pound (rare to well-done range).

    If anyone wants the port sauce I can post it as well.

  70. marcyincny

    Thank you, thank you.

  71. ritemarie

    Had the family over for christmas, and decided to do a prime rib with my turkey this year. Having never made one before, I decided to smoke it on my grill. I have an infrared gas grill. I rubbed a 5lb roast with crushed rosemary, garlic powder, kosher salt and fresh black pepper. I seared the roast on all sides before placing it on a sheet pan on the far left side of the grill. I soaked grape wood and wrapped it in foil, placing it over one burner. Cooked it until medium, as the family likes it cooked pretty done. I made au jus from the pan drippings, which is why i used a sheet pan under it. Everyone said it was the best Prime Rib they had ever eaten…Really recommend it. It was delish!

  72. Melanie

    I want to do my prime rib in my Ronco Indoor Rotisserie. I can’t adjust the temp, only the time. Bad idea? Or just do it in the oven?

    No idea. Have never used that product. ~Elise

  73. Carrie

    Tried this recipe for my first prime rib. It turned out great! Only thing is it took about an hour longer to get to the right temp. Probably my oven. Next time I will put more seasoning on the outside.

  74. Tony DiSo

    I have 2 roasts – a 5 lb roast and a 3 lb roast

    When I calculate the cooking time, do I calculate for an 8lb roast, or do I calculate for each separate roast and its weight?

    Great question. No clear answer. If there is air separating the roasts (which I assume there is) the roasts will cook faster than if you used the combined weight. Though because you have two roasts in the oven and both are putting off steam as they cook, it will take them longer to cook than it would if you cooked them separately. I would calculate for a 4 pound roast (between the two) and then just check carefully every 15 minutes beyond that. Use a meat thermometer! This is very important. So many things affect the cooking time of a roast – the shape of your particular roast, the size, shape, configuration of your particular oven, the accuracy of your oven temperature, etc. If either of your roasts end up undercooked, you can always put it back in the oven or in a microwave for a little more cooking. If you over cook the roast, there’s no going back. ~Elise

  75. Travis

    I made this today and it was a big hit with the family. Thank you! These instructions are excellent.

    After rinsing the roast and patting it dry, I brushed it with melted butter before the kosher salt and pepper rubdown. I also added a garlic and herb spice rub to the salt and pepper mix.

  76. Ralph

    After seasoning our eleven pound roast, I took approximately 8 ounces of maple sugar cured bacon stips and placed them on top of the roast before cooking as described at the top – got rave reviews from family and friends.

    (Also, be aware that meat thermometers (any thermometer) can lose calibration and be way off – I found this out the hard way with a severely undercooked Thanksgiving turkey. To check your thrmometer, hold the tip just above the surface of a pot of boiling water. It should read 212′F or very close to it.

    Some can be recalibrated – others must just be replaced.

  77. buddy bloxham auburn cal /12/25/10

    this year i did standing 4 bone rib roast covered in mustard.mustard does a good thing to it. let get up to room temp. put in roasting pan .i used a wrber baby q gas bbq.turned bbq on high for 15 min to heat up. put rib in 1 hr on high it browned good. then droped it to low heat.left roast 2 hr on low till it hit 145 took out let stand 20 min .came out just great.and you know how the weather was in the foothills that day bad

  78. buddy bloxham

    now that you have eaten all the prime rib that you wanted. what to do with leftovers ?i chop up rib leftovers into like stew meat size set aside get some big egg noodles boil .take meat put in cast iron/ pan or pot.little olive oil so meat wont burn warm up meat put in with some green onions/onions .dump in noodles add what ever spices you want. i like hot pepper flakes . if you have any left over gravy try that too if you want.warm up sit back watch football

  79. Sherie

    I usually make a Chinese stir fry with the leftovers…In a small bowl or 2-cup measuring cup mix 1/2 cup soy sauce and 1/4 packed light brown sugar and a 1/2 water for the sauce. Slice the leftover roast into strips and dredge the meat in corn starch. Saute two chopped onions in some butter until carmelized. Add the leftover roast to the hot pan until browned and then stir in the sauce mixture which thickens from the cornstarch on the meat. Add some chopped green onion. Serve with rice.

  80. Laura

    I made this for Christmas dinner this year. It was the first time my Mom let me cook the main course. It turned out beautifully. Thanks for this and all the other great recipes. :)

  81. PE

    I’ve cooked more Prime Ribs than I can remember. My latest technique is based on Blumenthal’s experimentation. The man is absolutely mad but a genius all the same. Firstly I age the roast for a week in my basement fridge. It’s very simple. Uncover and wipe down the roast to get ride of the water in the packaging. Place it on a rack in the back of the fridge UNCOVERED! Place a small deep bowl of salted water in the bottom of your fridge – this keeps the air in the fridge moist (it’s best if you have a spare fridge). Leave untouched for the week. It will dry out, harden a bit and the color will deepen. Bring the roast out and trim it out (ie remove the dry bits, extra fat, trim the bones). You can now remove the bones and reattach for ease in cooking. Then I wipe down the meat with a light oil (olive or other) and season with salt, black pepper and keen’s powdered mustard. Now you can either blast the meat at 500 in the oven or sear it off on the stove top at highest heat to seal the roast and ignite the “Maillard reaction”. My kids freaked when they saw me searing the roast in a cast iron pan (this I prefer to the 500 oven blast). Meanwhile my oven is set at between 175 and 200 (best you can) and the roast goes in for 4 to 5 hrs (use a meat thermometer). Once internal temp gets to 120/125 then shut it off, take it out, cover with foil and let sit for 20min while you get the rest of the meal ready. The crosscut of this roast is the most uniform Med-rare I have ever seen. The theory is at 325/350 the outer meat is med-well done and the core is 125/130 whereas at 175/200 the outer meat is med while the inner is med-rare. A nice uniform color slice that is seared outside and absolutely perfect inside. Don’t forget to age the meat first. It’s not a bad thing! Surf the net and you’ll find the answers. Makes a huge difference to your meat. ENJOY!

  82. lilolme

    I grew up on a cattle ranch and my mom was a member of the Cattlewomens’ Association for years. Here is a fabulous recipe for prime rib from the Associations’ cookbook that my mom has used since 1983. One caveat, if you don’t have double ovens, plan your meal carefully because you can’t cook anything else at the same time.

    Never Fail Prime Rib
    4-6 lb. prime rib roast
    Flour
    Salt and pepper

    Have meat at room temp. Rub meat surface with flour, salt and pepper; place roast in shallow pan. Preheat oven to 450 – 500 degrees. Place roast in oven. Roast 8 minutes per pound (5,500′ elevation); turn off oven. DO NOT OPEN OVEN DOOR AT ANYTIME. Allow roast to remain in oven 2 hours or longer. Roast will be crunchy and brown on the outside and medium rare on the inside. Recipe by Reva Cumming (originally)
    Good luck!

    I’ve heard about this technique from several people who have used it with success. One caveat though, and that is many of the newer models of ovens have fans that cool down the oven quickly after you turn off the heat. This technique will not work in that type of oven because the oven will not hold the heat long enough. ~Elise

  83. Jeff

    I used a combination of Laura’s recipe above, a Cook’s Illustrated recipe (derived, in part from Blumenthal) and a dash of Alton Brown. Ideally, you would blast the roast with a 3000 degree blowtorch and then place in a 120 degree oven for 10-12 hours. But most of us don’t have the equiptment for that.
    I rubbed the roast with kosher salt. Dry aged for 4 days, placed in a punctured plastic container and wrapped in paper towel (replace every day.) in the fridge. Bring to room temprature before cooking.
    I do have a IR grill, and I decided that this method would work better than a pan sear. Cranked the grill up as high as it would go (700+). A brush of olive oil, a touch more kosher salt and quite a bit of fresh ground pepper. Then onto the grill for a 5 minute trip. Some slight grill marks, but this was more cosmetic than anything else and from experience I knew this would result in a good char with almost no interior cooking. Roll the fat cap onto the heat for only 30 seconds to a minute.
    Into a pan, insert probe therm, and into a 200 degree oven. Set the probe to 110 degrees. 3-4 hours. At the alarm, turn the oven off and then reset the alarm for 125. This will take another 30-60 minutes. At the second alarm pull the roast out and let rest for at least 20 minutes.
    The 4 day kosher salt rub allowed quite a bit of flavor to penetrate the roast. As stated above the roast was nearly uniformly med-rare throughout. I would strongly recommend a prime grade roast for this method, as the more even fat distribution ensures a better result.

  84. ~Tink~

    I cooked my prime rib using Elise’s recipe for the second time since the first one that I cooked last year was so good! This is an incredibly easy way to cook a roast and have it turn out absolutely perfect! Because we like it rare, I held the time to 13 minutes per lb. and was so pleased with the result. May try to make my next one using Reva Cumming’s recipe but will have to figure out the timing since this part of TX isn’t at altitude.

  85. marsha

    I did it your way but i put a bottle of coke acola and a pack of dry lipton onion soup mix in bottom of pan and watched it and added a little water when it was getting low great flavor and very juicy husband loved it doing it again for a large group for christmas eve

  86. Andi

    Ancient family secret: Cut small holes throughout the top of the roast, but not through end to end. Put fresh garlic into the holes, rub with sea salt and onion and roast as suggested above. Best in the world. Garlic takes on a different flavor when roasted and adds so much flavor to the roast!

  87. joe

    The garlic idea is great when put at the top and bottom inbetween the bone and meat. Coat with dejon mustard completely, put spice on top of the mustard then cook with 14 cup white wine and water at bottom of pan. I smoke mine for 10 lb rib for 6 hours only at 225 deg. It is very rare except for ends but I cut to order and place it in a skillet with 12 inch of the juice from the rib and cook to order by soaking it in the juice with a little flame on the skillet. Pleases every one because if some of your guest like it well done, you can make it well done in the skillet without burning the rest of the roast.TA -DA!

  88. Brent V. Thompson

    Used this recipe as a starting point using my Brinkman grill/smoker.. Started the grill at noon Christmas day and it was 125 after 5 hours at 300.. used a home made dry rub with minimal salt.. I agree that letting the prime rib warm to room temperature which i started at at 6 am and dry rubbed at 9 am.. Also added 6 large clove of garlic via tooth picks to top off the rib. Thank you for a great starting information.

  89. tony

    Fantastic recipe! I cooked a 15-pound standing rib roast on Christmas, and it was a great hit with everyone! I kept the bones on the meat, and started the oven at 525F. I followed all the other directions, and cooked to 125-130F range. It was absolutely perfect and juicy. Thanks Elise!

  90. Robert Mitchell

    Prime Rib
    This works for any size prime rib.

    Take roast out of refrigerator and bring to room temp.
    Preheat oven to 375 degrees
    Rub meat well with salt and pepper, place in shallow roasting pan and place in oven. DO NOT COVER AND DO NOT ADD WATER!
    Roast for one hour. Turn off heat, BUT DO NOT OPEN OVEN DOOR AT ANY TIME UNTIL READY TO SERVE.

    Regardless of the length of time the meat has been in the oven, 30 to 40 minutes before serving TURN OVEN BACK ON TO 375 degrees. Cook meat for 30 to 40 minutes.

    Now open oven door and remove roast to serving platter.

    I didn’t think this would work but since I found this I haven’t cremated a roast since.

  91. Deb

    Did our first prime rib for Christmas 2011. Was totally amazed at how easy this dish was to prepare. Almost embarrassed by the easiness of it all. I would rather prepare that than a turkey. I started by letting it come to room temperature for 3 hours, then liberally salt and peppered it. Placed it in a 500 degree over for 15 minutes and then 15 minutes per pound after that. I did read not to wing such an expensive piece of meat so, I purchased a digital meat thermometer with a probe to keep a constant watch on it. It ended up not taking as long as I had figured it would so my sides were not ready when the meat was. I covered it with foil and let it set until everything else was ready. The meat ended up being a little more done than I would have preferred but still pink throughout. It was absolutely amazing, ever though slightly overcooked. We could cut it with a fork! I will never pay the high price out again, I will just do it myself. It was the best I have ever eaten. I think it will now be our new holiday meal!

  92. Debi

    Whats the best type of pan to use for the prime rib? The recipe just says a roasting pan but there are many different sizes and types I notice. I have a 3 1/2 in. by 16 1/2 in. roasting pan.

    Does the size/depth affect cooking time?

    I think the challenge may be finding a roasting pan that will fit the roast. We made a 7 rib rib roast this year and had to cut it in half and cook it in two different ovens because not only did it not fit the pan, it didn’t fit in the oven. I don’t think the size of the pan makes a difference otherwise. ~Elise

  93. Frank

    Don’t follow the temperatures in this recipe. “Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.” 115-120 is just raw meat warmed up! 130 is medium rare in most recipes, not sure why these temps are off.

    Because when you take the roast out of the oven to rest, the internal temperature of the roast will continue to rise for another 10 degrees. ~Elise

  94. Rich Hill

    General question: we don’t like to throw away stuff. Could we “tent” by placing the meat in a big enough pot with a lid, instead of using foil?

    The great thing about foil is that you can usually just rinse it off and reuse it. As for tenting with a pot with a lid, I haven’t tried it but don’t see why it wouldn’t work. It would be a bit messier and you would end up with another pot to clean though. ~Elise

  95. Sheila

    I used your recipe today and my 4.5 lb roast turned out fabulous! This morning I put on the rub and put it back into the fridge. I took it out about 2 hours before I was going to bake it. I preheated my oven to 450 and then (uncovered, with no water in the pan) baked it for 15 minutes. I then turned my oven down to 325. I continued baking it for 90 minutes. I took it out of the oven and tented it with tin foil for 20 minutes. It was perfect med-rare. Which I love! I am so happy I tried your recipe! Times are tough right now, and not many people can afford to ruin a $45+ roast. This recipe was easy enough for a beginner, and yummy enough to put into my recipe box. I will use it again and again. Thank you!

  96. john lee wilson

    OUTSTANDING!!! simply the best thing I have ever had the pleasure of eating , truly awsome..

  97. MARK

    I’ve tried EVERY different way to roast prime rib with mixed results. Tonite (3/4/2012) I tried ‘Chef John’s video method here: http://allrecipes.com/video/479/perfect-prime-rib/detail.aspx ….which is 500F at 5min/lb (roast was 5.37 lbs x 5 = 26 minutes) then turned the oven off and let it set for exactly 2 hours with out opening the door (very hard-I have trust issues…ha). It turned out perfectly: restaurant quality rare to medium rare from the outside to the center, end to end including the end pieces. I could not believe it but I am a convert now!! No more wasting primo beef with mediocre cooking by me!!

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