For special occasions, or just a nice family dinner, you’ll want to make sure you’re giving your friends and family the absolute best, so it’s only fitting to want to serve them a delicious meal with Prime Rib. Discover tasty recipes, learn cooking tips and explore the cut that makes Prime Rib, prime.
This show-stopper recipe will impress any guest lucky enough to sit at your table! The crunchy, salty crust pairs perfectly with the rich sauce made with mushrooms, shallots and red wine.
While you can certainly cook a delicious Prime Rib with just salt and pepper, adding a rub or seasoning can bring an additional level of flavor to the table.
The best way to cook Prime Rib is by roasting it in the oven fat side up to your desired doneness and allowing it to rest, tented by aluminum foil for 10-15 minutes before slicing. This will ensure that the juices have a chance to settle before cutting into the roast. It’s also important to remember the temperature will continue to rise 10 to 15 degrees when it comes out of the oven.
Roasting times may vary depending on the size of the roast and if it is boneless or not. While our roasting guidelines can offer a general rule of thumb, it’s always best to follow the individual recipe or packaging for specific times.
4-6 Pounds (2 ribs)
Roast at 350° for 1-3/4 to 2-1/4 hours for Medium Rare (135°) or 2-1/4 to 2-3/4 hours for Medium (145°).
6-8 Pounds (2-4 Ribs)
Roast at 350° for 2-1/4 to 2-1/2 hours for Medium Rare (135°) or 2-1/2 to 3 hours for Medium (145°).
8-10 pounds (4-5 Ribs)
Roast at 350° for 2-1/2 to 3 hours for Medium Rare (135°) or 3 to 3-1/2 hours for Medium (145°).
Roast at 350° for 1-1/2 to 2 hours for Medium Rare (135°) or 2 to 2-1/4 hours for Medium (145°).
Roast at 350° for 2 to 2-1/4 hours for Medium Rare (135°) or 2-1/4 to 2-1/2 hours for Medium (145°).
Roast at 350° for 2-1/4 to 2-1/2 hours for Medium Rare (135°) or 2-1/2 to 2-3/4 hours for Medium (145°).
To get delicious, even slices from the Prime Rib, first turn the roast on its side and remove the ribs. To do this, follow the curve of the ribs as close and you can making sure to hold the roast steady with a serving fork or tongs. Once the ribs are removed, turn the roast with the fat side up and carefully slice pieces to your desired thickness.
At the store, Prime Rib can go by different names including Standing Rib Roast, Holiday Roast or Ribeye Roast. It can be found in the meat case with both boneless and bone-in options. The Ribeye Roast comes from the Rib Primal which gives it the rich, beefy flavor everyone loves. It is savory, fine textured and typically has generous marbling.