Prime Rib

Older cookbooks will sometimes instruct you to remove excess fat from the roast. "Excess" fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat so leave it on. Your butcher should have removed any excess fat.

The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! I recommend this ChefAlarm by ThermoWorks. With a remote thermometer you can tell exactly what the temperature of the meat is without having to open the oven door.

  • Yield: Estimate 2 people served per rib


  • One standing rib roast, 3 to 7 ribs (estimate serving 2-3 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


1 Salt roast and let sit at room temp:  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

2 Tie roast with kitchen string: 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.

3 Preheat oven, season roast: Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.


4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer (oven proof) into the thickest part of the roast, making sure that the thermometer isn't touching a bone.

5 Brown roast at high temperature: Brown the roast at a 500°F temperature in the oven for 15 minutes.

6 Lower oven temp to finish roasting: Reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.

The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. A chilled roast will take more time than one closer to room temp.

There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.

Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)

Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.)

If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.

7 Let the roast rest: Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

8 Cut away strings, remove bones, slice roast: Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.)

prime-rib-method-1 prime-rib-method-2

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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  • Kelly K

    There’s a reason this recipe is so insanely popular. It is the only way to cook Prime Rib for me. Cooked it twice now and both times… perfection.


  • Sue

    When I put my PR in the oven on the middle rack, it looks to high up in the oven. Should I lower the rack to the second slot (out of five)?

  • Kim

    This sounds great! Has anyone ever used an electric roaster (on the counter) to cook a rib roast?

    • Mark Johnson

      Yes, I have used an electric roaster for prime rib for Christmas Eve the last several years. Good news! It works great. A word of caution, though. Due to the compact enclosed nature of the roaster the roasting time will be shorter than in the oven. Just monitor your meat thermometer closely until it reaches your target temperature. Also, the recipe doesn’t mention this but I recommend peeling back the fat cap and liberally sprinkle your seasoning underneath then fold the fat cap back. Enjoy!

  • Jeri Bolafka

    My roast weighs 9 lbs. should I keep it in a 500% oven for 45 minutes? Please answer ASAP

  • Tom

    Recommend that when you remove the bones prior to cooking, season the meat where the bones were prior to tying the bones back on.

  • Linda

    I haven’t made a “prime rib” in years, but my husband requested it this year in lieu of my usual Cioppino for Christmas. My question is, do I need to purchase a remote thermometer or can I use my instant read, which I love. I’m thinking I could guesstimate the time required and check it with my instant read. Thoughts please?

    Merry Christmas to all!

    • Nick

      Instant read will work just fine. Just be sure to get the tip near the center.

    • Michael

      Sure any good the thermometer will do, just put in the meat clear of all bones and keep an eye on it Linda. You know your going to spoil your hubby and everyone else if you put your love and time into your Ribs merry Xmas!!!!

  • Clara Schoppe

    I have enjoyed many recipes from this site, but for Prime Rib I have to stick with another easier and more delicious recipe, called the closed oven recipe. No need for a thermometer here. Rub the roast with salt and pepper and leave, uncovered, in the fridge overnight. Take the roast out of the fridge 3 hours or so before cooking and pat dry, Place roast in pan fat side up standing on its ribs, and place in a 500F oven. Allow to cook at 500F for 5 minutes per lb. Then, without opening the oven door to peak, turn off the oven and let the roast sit in the oven for 2 hours. No need to let the roast rest after you open the door; it’s been resting for 2 hours already. This will guarantee a beautiful, med-rare roast every time.

    • Elise Bauer

      Hi Clara, that method works for many people. Some ovens, however, vent away the heat with a fan as soon as you turn the oven off. In those types of ovens, the oven would cool too quickly for this method to work. So it really all depends on your oven.

      • Garu

        That’s how our oven works so I presume that method would not work or is there an alternative?

    • barbara

      Clara, are you removing the ribs and then replacing them before roasting?

    • Tim Curran

      Thanks Clara. I’m going to try that. My 1st ever rib roast.

  • Erika

    I’ve been making my Christmas rib roast with this recipe for the last couple of years at least & this one is really the easiest & also the best & most even results! We’ve been very happy. And it includes the easy gravy recipe so I don’t have to find another one. This is my go to page now every Christmas! Ordering my roast today. Thank you for sharing & Merry Christmas!

  • Mark L

    I don’t normally comment back on recipes, but this one was absolutely perfect. I needed just a small bit more time for a 5.15 lb roast, but it was exceptional. Definitely the hit of the party. Thanks.

  • Margaret Barr

    Best recipe that I have found. I have used this recipe several times ( I do add some garlic sometimes to the rub). I was in a panic tonight when I couldn’t find it as I had it bookmarked on my little tablet, but couldn’t get my tablet to turn on! It finally did and now I have made sure to bookmark this page on several devices. LOL. I love this time of year when the “choice” prime rib is on sale. Our store has them on sale now for $6.99 a pound. It was 16.99 a pound last week when I wanted one for company. Oh well, guess we will just have to enjoy this one by ourselves. I agree also that using a meat thermometer is the only way to go. The first time I tried a prime rib, I went by time and it was over done. Came out medium well.

  • Anna Armstrong

    Will the recipe for cooking the PR at 500 degrees then turn the oven off leave it in for 2 hours work in a gas oven

  • James

    Call me weird…but where is the garlic?

    • Emma Christensen

      Hi, James! Emma here, managing editor for Simply Recipes! No garlic in our recipe. If you wanted to add it, I’d do it with the gravy and cook a tablespoon or so of minced garlic with the pan drippings. Enjoy!

    • Garnet Dyck

      I find the best way to do PR is to remove from bones, tie it up, put it on a spit, coat it with about one quarter inch copped garlic, then cook it on the grill using only the infrared back burner. Put a pan under it to catch the drippings. If you are addicted to salt, shake some into your hand and reach way over and put it in the trash.. I have converted many of our guests to this method of cooking prime rib.

  • Marcus

    I used the method above but after cooking at 500 in a oven for 15 minutes i finished my roast in an egg bbq cooker. It took slightly longer per pound but came out perfect. I have since cooked sevsral roasts in this manner and actually have been asked to cook for a few other people’s famlies gatherings. Great recepie, easy to follow, works excellent in an egg.

  • Suwan Mak-Mancuso

    I followed the minutes per pound. I end up needing an extra 45 mins for a 4.5 lb roast to cook to medium rare. Is this normal? What ratio should I use for fat and broth to make gravy?
    Otherwise my roast turns out great.

    • Elise Bauer

      Hi Suwan, the biggest factor to cooking time is the starting internal temperature of the roast. The colder it is, the longer it will take to cook. I typically leave my roasts out for several hours before roasting, so the internal temp isn’t as chilled. This way the roast cooks more evenly and faster.

  • Katy

    What are your thoughts or tips, on cooking the night before and then serving in a heated water sterno pan. I’m going to be cooking for a large group in a few months. My grandparents favorite meat dish is prime rib, so I’d like to be able to provide it. Just looking for tips on cooking the night before. Thanks!

    • Clarissa Fleming

      Don’t do it! It will be ruined…Just my opinion


      No, never pre-cook prime rib!

  • Diane Johnson

    Made this tonight, following directions as written. Turned out perfectly. I researched tons of recipes online including reverse searing, marinating, etc, This was outstanding. Thank you.

  • Trudy

    How do you do prime rib well done

    • Elise Bauer

      Hi Trudy, cook it longer, until the internal temperature reads 160°F (71°C).

    • Maureen Reeves

      I don’t think you would want to- I read somewhere that cooking it to well done melts away all the fat and makes the roast tough

    • Scott

      You’re breaking my heart, here, Trudy!

      • Crystal

        I get it- I am a med rare and my spouse and family are well done- I am sure we will end up divorced one day over prime rib nights ;)

    • Perry Pridgen

      Cook it rare then slice it. If your price needs more done, put it under the broiler for a few seconds, but don’t ruin the best cut of beef there is, by overcooking it

    • Chris W.

      Heat up a pan of aujus on stove. if meat is too rare then cook it in the pan instead of entire roast well done or broiling.

  • Mitzi

    I have a prime rib loin that does not have the bones, is there something different I should do with your recipe?

  • Ed Merwick

    I have been making Prime Rib for Christmas dinner now for about 10 years. I wanted to try a different recipe and found this one. I must say it is the BEST one yet!! I’m so pleased with how the rib turned out, that I will continue to work with this recipe until I perfect it!!

  • JoAnne Del Bove

    I recently saw a PR recipe on FB which says after seasoning well, to place PR in a 500 degree oven for 15 minutes (per lb) and then turn off the oven, do not open the dorr and let it sit in the oven for 2 hours and it is supposed to be fool proof. What arw your thoughts on thos?

    • Elise Bauer

      Hi JoAnne, it all depends on the oven. My mother’s oven, for example, starts to vent away the heat as soon as you turn the oven off, cooling the oven down quickly. That method would not work in her oven. If you do try this someday, I recommend letting the roast sit at room temp for several hours before roasting. The less chilled it is in the middle, the more chance you have of cooking the roast all the way through with this method. YOu could also just insert a remote meat thermometer and if the cooking stops because the oven is too cold, you could turn the oven on again.

      • Susan

        That method is great for a smaller rib roast, say 3 to 4 rib roast. I have done that several times with great success for a medium rare prime rib. I am trying this recipe for my 7 rib roast.

    • Jeanette

      I make my prime rib roast that way but it is 5 minutes per pound.

      So a 5 pound roast would require 25 minutes at 500F and add on about 2 minutes for heat lost while opening the oven door.

      The roast must also be at room temperature for a couple of houre prior to roasting.

    • Krista Embertson

      This is the one I use, and there is a calculation involved. It’s pretty much fool proof it’s incredible every single time.

      1 cup butter, softened
      7 cloves garlic, minced
      2 tablespoons fresh rosemary, finely chopped
      2 tablespoons fresh thyme, finely chopped
      2 tablespoons salt
      1 tablespoon pepper
      5-7 pound boneless ribeye roast, trimmed
      2 tablespoons flour
      2 cups beef stock
      Mashed potatoes, to serve
      Green beans, to serve

      Preheat oven to 500°F/260°C.
      Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
      Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
      Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes, and a 7-pound roast would bake for 35 minutes.
      Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.

  • Jrd

    I made a standing rib roast for my Dad’s birthday this past Friday. First time I ever made one. I followed your directions to the letter and it came out perfectly! Dad was thrilled. I was shocked how simple it was. I also agree with the previous comments that the key to it is a good piece of beef and an excellent meat thermometer.

  • Dan

    Do you recommend covering it in tin foil? Or will this change the cooking time too much? I am going to use your technique, on mine. 11 pound roast. Yummy.

  • Christine Caesar

    Oops: prior comment on a cup of tea for the jus: I do add a large onion, sliced to the bottom of the pan at the same time I turn down the heat on the roast. The caramelized onions stay in the jus.

  • Christine Caesar

    For the jus: pour drippings into a container to allow the fat to come to the top – remove the fat, then put drippings back into roasting pan. Make one cup of strong black tea. Place roasting pan on stove on medium high heat. Add the cup of tea. Scrape the drippings, bringing to a boil. Pour into gravy dish. Will be thin but delicious! (Family recipe from my Quebec grandmother.)

  • Dan

    Cut the ribs away for stock? I’m guessing you’re not a ‘dog person’. I just paid (here in Las Vegas — at store card price), $7.99 a pound for a rib roast with four bones. ‘ut away the bones for stock’? Are you kidding me? First, the bones get sliced apart and either frozen or grilled soon. The doggies get the bones after we’ve gnawed on them like proper omnivores.

    • Alyssa Faison

      Bones splinter and can puncture a dog’s stomach, esophagus, intestines, etc

  • Roy

    I did this today and it was awesome. I second the many recommendations on using a reliable thermometer like the ChefAlarm. I’m looking forward to more curated recipes from Elise.


  • Mike Grubb

    If you can spare the refrigerator space, google “dry aging” and prep your PR this way! Its well worth the effort in taste, and can save you money.

  • Linda

    Is it ok to freeze the meat when bought in advance, then thaw a few days before holiday?

    • Elise Bauer

      Hi Linda, that should be fine.

      • April

        I have been serving prime rib on Christmas Eve for 20+ yrs and I always get it a few days prior, or even a. Week. I freeze the roast for safety. Always use a meat thermometer and I always sear the roast on the BBQ to get a great crust, then into the oven at 300, where I can control the timing & temp. Perfect every year! Rare in the centre.

    • Bob Bailey

      Yes as the above person stated, BUT I bought mine on Wed, Salted it and left in the fridge for 4 days. Do not salt 30 min prior and then wipe off the liquid. Salt min 1hr before.
      Also if you buy a Prime Rib, it is Prime not choice. Choice would be a standing rib roast. If your butcher sells you a choice Prime Rib, find another butcher.

      • Elise Bauer

        It is true that prime is not choice, but “Prime Rib” has grown in our lexicon to mean a standing rib roast, regardless of the grade. Most butchers don’t even carry USDA prime. You have to special order it. Most of the USDA prime cuts go directly to restaurants.

        • Jason

          I’m a journeyman butcher and Elise is correct. Usually I ask if they want a $50 roast or a $100 roast. A prime rib is a dish like filet mignon, a rib is a cut like tenderloin. If its under $12/lb its not usda prime grade.

  • Mary

    Has anyone bought aged prime rib online? Any recommendations?
    Thank you!

  • Alison

    Thanks Elise! Using your recipe I successfully made a perfectly cooked prime rib last night for company. I was nervous, but followed your directions to a “T” (including using the meat thermometer) and it was so good!

  • Jonathan Cheslock

    When cooking in the roasting pan should I have the rack in or out?

    • Elise Bauer

      Hi Jonathan, if you are cooking the prime rib roast tied to the rib bones, then the rib bones act as a rack and you do not need an additional rack in the pan.

  • Fork Lift Operator

    I have made PR before but I am getting the urge to make it again.
    It seems like most sites are more or less in agreement on how to make it. I think the way I will approach this is to…

    For best flavor I will buy from the small end of the roast.
    I will coat the roast with salt and pepper the day before and let it sit in the fridge overnight.
    Set the oven to 200 degrees and cook until the internal temp is 125F. The low/slow temp will give a more uniform roasting than 325.
    At that point I will let the roast sit 30 minutes and set the oven to 500F. Then I will do a reverse sear for 10 minutes. A reverse sear is searing at the end of the roasting, not the beginning.

    Funny thing about prime rib only being choice. I asked the butcher specifically if it was prime or choice and he said prime. It looked like choice to me. He was the same butcher that actually believed he was selling Kobe beef.

    • Scott

      Sounds like he should not be calling himself a Butcher.. Truth is most “Prime ” meats are sold to restaurants, it’s not topical to find that cut in stores.
      I was in the restaurant business for over 20 years and my father and grandfather were also in the restaurant business.
      Fact is on thus recipe, to me the outer meat looks over done. I too would suggest 225 cooking Temp then hold after 120 inner tempt hen sprinkle with paprika -15 min at 450.. A little au jus or horseradish sauce on the side.. or a really special sode, I clearing several lbs of butter then add a couple lbs of whole cleaned mushrooms and slow cook for about 45 min.. unbelievable how good they are..

      • suzanne

        In Lincoln, NE we have Leon’s Market that sells Prime meat and aged for 21 days. Can’t imagine buying less…..Nebraska is for meat lovers!

  • Patty Greene

    What changes do I make for a full rack around 18 lbs.? I’ve used this method for numerous smaller roasts, but was way over done with a full rack.

  • Willoughby B.

    I coooked a 16.5 pund roast with 6 ribs yesterday as per this recipe. It was absolutely outstanding! Listen to others when they say use a meat thermometer and take it out of the oven at 120-121 degrees. My oven happens to be huge and apparently runs hot because it only took about 2.5 hours to cook. This was easy and so delicious!!!

  • Erika

    Made my prime rib using this recipe for Christmas today & it was the best prime rib I’ve ever made! And I’ve made prime rib at least 6x using different recipes/directions. This was is the one I’m bookmarking & adding to my calendar to make every Christmas now! Perfect directions from having the bones already cut off for you, to letting sit out for 3hrs to roasting at 500 for 15mins to get the crisp outside crust (didn’t do this last year per another recipe & it really was missing something in my opinion) & then slow the rest of the time. Mine was perfect medium rare right when you said it was going to be. let rest 30 mins & carved. Everyone raved.


  • Dalton

    What does “cut bone away and tie back?”

    • Elise

      Hi Dalton, usually this is something that the butcher does for you. You want to cook the roast with the bones because it will taste better that way, but you want to slice the roast without the bones. So, the bones are cut away then tied back to the roast in the same place.

  • bettyannmanghi

    yum yum yum. thank-you. i made it for my first time as i am not a big meat cooker and it turned out lovely, well received and made delicious gravy to boot. you rock.

  • Thomas Ruddick

    Cutting the bones away and tying is, frankly, the lazy way. The bones don’t get to lend as much flavor when cut away, and I’ve never found it that difficult to carve off the bones once the roast is properly done and rested. Note: I freeze the bones and use them and the inter-rib meat as the basis of an onion-skin stock for the best French Onion soup anyone has ever had.

  • Patrick Tobin

    Tried this last evening. It was quite simple. A true crowd pleaser. Everyone LOVED it.
    Thank you very much. Such a wonderful meal to share.

  • Elly

    This past Christmas we had a two day dinner for combined family members, total of 26 dinners, with all the trimmings. Made 14.5 lb. ham and 9.2 lb. prime rib. Slice fresh garlic, insert 1/2 inch into prime rib outside and I know to some this is a no-no, but also ends. Rub Virgin Olive Oil to outside of whole prime rib, cover lightly with garlic powder or prime rib seasoning. Add meat thermometer, put into 450 degree oven uncovered for 30 minutes, reduce heat to 200 degree to finish cooking. Most of us like prime rib medium rare. Cooked this way will result in medium rare end-to-end. I take out of oven just little before thermometer reading is medium rare. Place on cutting board, cover lightly with foil to rest for 30-45 minutes. Second day let meats get room temperature, set into lowest oven setting to warm up for second day of dinners.

  • Sharon

    Made this a few days ago. This was easily the best prime rib I have ever eaten! So tender and juicy. Will always make it like this from now on.
    Thanks for all the great recipes!

  • Jackie

    My first time for prime rib too. Since there was a recipe on Simply Recipes, I didn’t worry and I followed your instructions exactly. This included checking the temperature about a half hour before I expected it would be done. Well, it was cooking faster than I expected but still needed a little more time. Your words of wisdom saved me. I also made the gravy. This morning we had prime rib hash with eggs and gravy. Elise thank you for your thorough instructions!

    • Elise

      Hi Jackie, you’re welcome! I’m so glad that the recipe worked well for you.

  • Ruth

    Your recipe for the prime rib was PERFECT!!. It was my first time making prime rib. Followed your recipe, and your times were very close. Used the thermometer, and didn’t open the oven until it reached 120 degrees, then took it out, covered it with foil, & towel. Let it set approx. 35 min, and the temp did go up to 140. Lots of compliments, & I’ll never apprehensive about cooking one again. Thank you Elise for sharing on the web.


  • Jill

    This was the perfect prime rib recipe. First time making one and followed to the letter. 9lbs and took it out at 120 with resting 35 or so minutes. I made the gravy and had horseradish sauce. It was spectacular. A relative that does not compliment much said it was the best her has ever had (his brother use to make the best). Tonight is salad with prime rib and blue cheese
    Thank you

  • MaryM

    I used your technique for the roast of a lifetime yesterday, and it was the stuff of dreams! Even though it rested far longer than the 30 minutes you recommended (the first guests to arrive were an hour late!), the meat was moist and tender and unbelievably delicious! I had purchased an almost-14 lb. PRIME roast, 5 ribs. It was a dream to carve and even better to eat. My hubby and I will stay home tonight and start in on the leftovers alone…no witnesses! Just thought you’d like to know!

  • Rich

    Followed these directions exactly except removed from oven at 115deg, covered and let stand until ready for carving (about 2hours). Roast was perfect, still warm, possibly best roast we ever had. This was a full 7 rib, 18 lb roast. Was not my first time with a roast but first time starting out with a high temp. A success!

  • Mike Upton

    Thank you very much. Chef John had posted a link to here on Food Wishes, and I’m glad I followed. I had a 7 pounder, and was going to cook it using Method X. I have cooked many that way in the past, and they always came out perfect. When I set the roast out a few hours before cooking, there were no bones. It was a marbled well, but my wife bought the roast “boneless.” I was going to try it anyway, but then 5 minutes into searing at 500* I remembered reading this recipe, and jumped online to re-read. I had enough time to reduce to 325* after 15 minutes, and then just let the temp dictate. Fantastic. Even my little ones dug in and wanted more. Thank you, Elise, for saving Christmas! :)

  • Jul

    We are driving about an hour tomorrow to join family for the holiday. It’s a safe bet that their oven is going to be crammed with multiple items warming at a low temp, so I am really considering starting the SRR at home. Is it possible to successfully sear it at home, then drive there and gently reheat it without overcooking/ruining the meat?

    • Elise

      I have no idea, I have not tried cooking a roast that way. If you do, please let us know how it turns out for you!

      • Fork Lift Operator

        The basic problem here is meat (roasts) is not a good conductor of heat. If you sear first you will have a deceptively brown exterior but the inside will still be raw.

        What might make more sense is cooking at home, which will likely be several hours, and searing at the remote location. The meat will stay warm inside for an hour or two and the sear will warm it up, at least on the outside.

        Things could get a bit dicey if you want a certain doneness. Meat continues to cook after it’s removed from the oven. The heat migrates from the exterior to the interior.

        Since meat is not a good conductor of heat, a 10 or 15 minute sear will not warm up the center much, if at all.

        One of the best things about PR is cutting into the warm beef and watching all those juices pour out.

  • Linda

    how long to you cook 11 pound prime rib in the rotisserie

    • Elise

      I have no idea.

      • Fork Lift Operator

        Q: Where was the Declaration of Independence signed?
        A: At the bottom.

        The only answer is until it gets to the correct temp with a good meat thermometer.

        Pressing your finger into the meat will not work for a big roast. Cooking a set number of hours based on weight is asking for trouble.

  • Gerlinde

    I have made standing rib roast for years. I learned from my mom, a german farm woman, how to keep food warm. I still remember how she would wrap the pot with boiled potatoes in a towel and put it between her featherbed. I do the same to my roast and it retains the heat and cooks it further. I take my roast out when it reaches 120 degrees. I wrap the roast in foil, put it in a clean pot . Then I wrap it with a towel and a blanket and put pillows and my featherbed around it. This will keep the roast warm while it continues to cook for about an hour. During that time I have time for the gravy and mashed potatoes . My standing rib roast turn out perfect that way.

  • JL McNeal

    From my research and reading, the “prime” in prime rib had nothing whatsoever to the grade of the meat, that full cut of meat is considered a “primal” cut, thus prime rib roast.

    For me, I always put some shaved onions, garlic & rosemary between the bones and the meat prior to tying the bones back on. Then make slits through the fat cap and insert a small piece of onion, a sliver of garlic and a few rosemary snips in the slits, generously cover with a combination of kosher salt, pepper & dry mustard. Comes out great when either roasted as above or on a rotisserie next to an infrared grill.

  • franky

    I’ve always roasted a standing rib roast during this time of the year, since forever. I wanted to share some insights gleaned through trial and error, because you don’t want to ruin that expensive piece of meat like I did a long time ago.

    Line the bottom of the roasting pan with aromatic root vegetables – carrots, onions, celery, or whatever you have on hand. No need to peel or fancy cuts, just halve the onions and celery, and split the carrots in half lengthwise.

    Add enough water to the roasting pan up to 1/2″ high. You can use stock but tap water is more than good enough. The purpose of the liquid is so that the dripping fat from the roast won’t scorch the bottom of the roasting pan scorch the vegetable and leave a burnt taste.

    I put the roast in a cold oven and crank the dial up to 325F convection.


    Most ovens, including mine, go through at least 3 heating cycles before settling at the temp you really want it to go to. So I know my 325 setting means the oven will heat up to 500F, then off, then the 2nd heating cycle will go to 425F, then turn off, then the 3rd and final cycle will heat up to 325F. Depending on how big the roast is, it will take 30-40 min. to cycle/settle at 325F in my oven. So the 30 minutesor s o to get to 325F is more than enough to brown the roast’s exterior.

    When my meat thermometer registers 122F, I pull the roast out of the oven, let it rest for 30 minutes or so, then slice as desired. Depending on how large the roast is, the carryover temperature will make it rise an additional 10-15F.

    The 1″ ends of the roast will be cooked to medium, the rest will be a perfect medium rare.

    Works every time :)

    If most people want their meat rare, a la Lawry’s Prime Rib rare. pull the roast out at 110F. Let the roast rest for 30 min, the final carryover temp will hit 120-125F. The 1″ ends of the roast will be medium rare, and the rest of the roast will be pink.

    If most people want their meat medium, pull the roast out at 137F. Let the roast rest for 30 min, the final carryover temp will rise by an additional 10-15F.

    While letting your roast rest for 30 min, use the rendered roast drippings flavored by all these aromatic root veggies to sauté your Brussels sprouts or the roast your cauliflower. Use the flavorful drippings to make an awesome gravy. There should be a gravy recipe on this site.

  • brigitte

    My husband was brave enough to BBQ a 8 rib roast on his Weber charcoal bbq last year for Christmas dinner. It was the most delicious Rib roast I have ever eaten. Maybe because I wasn’t responsible for a $100 plus piece of meat. The next day we had scrambled eggs with the left over beef. Again my husbands creation.

  • 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: ….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!!

  • john lee wilson

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

  • 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!

  • 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

  • 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

    • Sharon

      I agree with Elise. I like the meat rare but warm and followed her instructions. Came out perfect!

    • Mollie

      Frank: you are a novice at roasting rib roasts? Do you actually cook beef roasts? Or perhaps you just prefer med well to well. If so, increase the temp but the rest of us who want med rare to med know that pulling the roast betw 120 and 125 gives us the results we and our families want.

  • 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

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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

  • ~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.

  • 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.

  • 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
    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

  • 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!

    • Ellie

      I have been trying to figure out how to age or where I could buy a prime rib that’s aged. I worked in a restaurant that made the best prime rib and when I asked for the reason why the taste was so different when I cooked one and the answer was that their’s was aged. Thank you for posting these directions I am going to try your recipe next time, although I’m not too sure of the mustard rub!

  • 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. :)

  • 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.

  • 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

  • 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

  • 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.

  • 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.


  • 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

  • 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.

  • 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

  • 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!

  • 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.

    • Lola

      Yes, do please post the port sauce! Thanks . . .

  • 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.

  • 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!

    • MsBunny

      Saute a sliced or chopped onion in a little oil (or oil & butter combined). After three or four minutes, add chopped garlic (two or three cloves). Then begin adding your preferred vegetables. For us it would be chopped carrots, chopped celery, chopped bell pepper (any color, but I use red for contrast), then I just look through the produce drawer to see what I have: sliced and chopped cabbage, chopped kale, chopped turnip? chopped parsnip?. Add a quart or more of any combination of beef broth and maybe pan drippings, chicken broth, water, and add the beef bones. Bring to boil, then reduce to simmer. Toward the end I sometimes throw in a cup of corn, frozen or canned. Sometimes a can of tomato depending on what you like, a couple large handsful of noodles (we like extra wide egg noodles) or rice or elbow macaroni. Check for seasoning and consider adding salt, pepper, garlic powder, dried thyme, parsley, etc. Remove bones when they seem cooked out, bring out bowls on small plates with a napkin between so nothing slides, soup spoons, a ladle and some fresh bread and stand back!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • 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!

  • 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!!

  • 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

  • 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

  • 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
    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
    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?

  • 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.

    – 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)

    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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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

  • 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!

  • 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

  • cindy hamilton

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

    How about some rosemary? ~Elise

  • 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.

  • 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

  • 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

  • Rick Newton

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

  • 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.

  • 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.

  • 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!!

  • 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.

  • 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

  • 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.

  • 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

    • Chris

      You are not monitoring your internal temps. My oven has a cable probe, so I just sear it first in a pan, then set oven temp at 250 degrees and insert the probe. Next I program the probe to alert me when the internal temp hits 130 (for medium rare). Once it hits 130, the beeper goes off, and the roast comes out and covered for 30 minutes with tin foil. Then I start preparing my mashed potatoes, green beans and smothered cabbage. Add some horseradish to sour cream with some chopped garlic and voila!

  • 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.

  • matt

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

  • 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

  • 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

  • Phil


    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.

  • John

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

  • 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.

  • 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.

  • 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?


  • 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!

  • 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.

  • Candi Sawyer

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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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??????

  • Jennifer

    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

  • 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.

  • 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!

  • 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.

  • 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!!

  • 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.

  • 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

  • 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?

    • Jennifer

      I’m not sure slicing it before cooking would be best…you can cook a roast on a charcoal grill, if I’m not mistaken!

  • 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.

  • 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.

    • mark

      If you rap it in foil and then many towels, put it in a cooler. It will stay the same temp for hours.

    • mark phillips

      Cook the roast as close as you dare to the time you have to leave.
      When you get there, slice it as you serve, and dip each piece for several seconds in very hot jus (nearly boiling).

  • 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.

  • 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?

  • 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!

  • 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

    • Phil

      I’ve always roasted prime rib uncovered.
      Chuck roast, I usually turn it into soup or stew covered, but not too much liquid. You want to braise it, cool overnight and remove the fat on top, but not all of it, just a good portion of the fat.

  • 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

  • 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.

    • Nancy Jones

      These ribs are too good to render to stock. There’s plenty of tender meat on them. I reheat any left over ribs with abit of BBQ sauce, side of beans and salad

      • Phil

        She meant the rib bones after the meat is gone.
        No one in their right mind would waste that rib meat.
        Cook it fat side up so the fat drips down.
        I’ve never removed the bones before roasting.
        Also 1 rib per-person, me.