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Dinner Beef
4.5 from 448 votes

Prime Rib Roast

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/11/22 94 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for prime rib roast.

This Prime Rib Roast is cooked to a perfect medium rare, and smothered in a compound butter spiced with chili powder, cumin, fresh herbs, and garlic. This feast is fit for any holiday or special occasion.

prime rib
Table of Contents Open
  • The Best Prime Rib Roast Recipe
  • Choose Well-marbled Meat
  • Why You’ll Love This Prime Rib Roast
  • What Ingredients Are Needed For Prime Rib Roast
    • Compound Butter
    • Prime Rib Roast
    • Gravy
  • How To Make Prime Rib Roast
    • Prep The Prime Rib Roast
    • Prep The Oven
    • Make The Compound Butter
    • Cook The Prime Rib
    • Rest The Prime Rib
    • Make The Gravy
  • Prime Rib Roast Internal Temperatures
  • How Long to Cook a Prime Rib Per Pound
  • Expert Tips
  • How To Serve
  • Other Delicious Beef Recipes To Try
    • Roast Beef
    • Beef Bourguignon
    • Beef Tenderloin
    • Beef Wellington
  • Prime Rib Roast
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Prime Rib Roast Recipe

Is there anything more truly beautiful and satisfying than a delicious prime rib? We’re talking a deep brown crust that is perfectly seasoned with a compound butter with lots of herbs and spices. Then as you slice it open, you reveal a juicy pink center and a maelstrom of drippings and fat.

Prime rib roast, also known as Standing Rib Roast) is perfect for a holiday dinner or a special occasion. It’s not an economical cut of meat so when you do buy it you want to make it worth your time and money. But when you do make it the right way, get ready for those compliments, because they will be coming.

Choose Well-marbled Meat

a beautiful piece of prime rib roast.

The star of a good prime rib roast is obviously the prime rib so make sure you choose the right one. The more marbled your meat, the juicier and more flavored it will be.

If you can afford it, choose a dry-aged cut of beef. Dry-aging is a process where large cuts of meat are held in a temperature and humidity-controlled room for several weeks. The whole idea behind this is that during this time, the meat will become more tender and flavorful.

Buy a bone-in prime rib. The idea behind this is insulation. Meat around the bones will cook slower, therefore the meat around the bones will be extra tender and juicy.

Why You’ll Love This Prime Rib Roast

  • Juicy Prime Rib Perfection! Slathered with a delicious homemade compound butter and then roasted to a perfect medium rare, this juicy prime rib is melt in your mouth delicious.
  • Simple Recipe! No special skills are needed. Prime rib roast may be expensive to make and look fancy, but the process is super simple. Once the meat is seasoned all you have to do is pop it in the oven to roast. 
  • Wow Appeal! This delicious perfectly cooked prime rib presents beautifully on the table and is sure to impress all your guests at your next dinner party.

What Ingredients Are Needed For Prime Rib Roast

All you need is the prime rib and seasoning. Seasoning can be as simple as salt and pepper as long as you generously season the meat. However, I wanted to add a bit more flavor into my prime rib by making a compound butter loaded with herbs and spices.

All this compound butter is going to do is just enhance the flavor of the roast. It truly is worth the extra effort.

Compound Butter

ingredients needed to make prime rib roast.
  • Butter – Used to bind all the compound butter ingredients together, always use unsalted butter to control the level of sodium.
  • Spices – Chili powder and ground cumin are used to add a bit of spice to the beef.
  • Herbs – Chopped fresh thyme and rosemary add a fresh herby flavor. Finely chop the herbs for the best results.
  • Garlic – Mince your own garlic for the best tasting compound butter.
  • Salt – Enhances the natural flavor of the beef.
  • Black Pepper – Regular or freshly ground black pepper works perfectly.
  • Prime Rib – You will need a prime rib roast that weighs about 5 pounds.

Prime Rib Roast

ingredients needed to make prime rib roast.
  • Onions – I like to use brown or yellow onion, but any type of onion will work.
  • Garlic – Always use freshly peeled garlic cloves for the most flavor.
  • Herbs – Fresh sprigs of thyme and rosemary are used to infuse the prime rib with aromatics as it roasts in the oven.

Gravy

ingredients needed to make gravy for prime rib roast.
  • Red Wine – Dry red wine is the best choice to make the gravy.
  • Beef Broth – I always use low-sodium broth to control the amount of added salt.
  • Cornstarch – Added to thicken the gravy. Arrowroot starch can also be used if you prefer.
  • Water – Helps to thin the gravy out a bit.

How To Make Prime Rib Roast

Prep The Prime Rib Roast

Plan ahead and remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Pat it dry with paper towels.

Prep The Oven

Before you begin cooking you need to preheat your oven to 450°F (232°C).

Make The Compound Butter

process shots showing how to make compound butter for prime rib roast.

Make the compound butter but mixing the butter together with the herbs and spices using a spatula. This butter will infuse the roast with extra flavor. Totally worth it.

process shots showing how to make prime rib roast.

Next, you’ll want to spread this butter evenly all over the roast, on all sides.

Cook The Prime Rib

process shots showing how to cook prime rib roast.

I like to make a gravy from the drippings so I always add some garlic and onion at the bottom of the skillet. Place the roast bone side down over the onions. If you don’t have a skillet large enough to fit the roast, use a roasting pan.

Cook the roast for 15 minutes at 450°F then reduce the temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes per pound, however, start reading the temperature after about an hour.

Rest The Prime Rib

process shots showing how to make prime rib roast.

Once the thermometer hits 120°F, remove the roast from the oven. Place it on a cutting board and cover it with aluminum foil. Let it rest for 20 minutes. The roast will continue cooking, this is called carry-over cooking, raising the internal temperature to 130°F for a perfect medium-rare prime rib.

Make The Gravy

process shots showing how to make gravy for prime rib roast.

While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.

Mix the 1 tablespoon of cornstarch with 2 tablespoons of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy. Then all you have to do is strain it and pour it into a gravy boat.

a sliced prime rib roast on a cutting board.

Prime Rib Roast Internal Temperatures

Timing is a pretty loose guide when it comes to cooking prime rib. Ovens are all different. A thermometer is the ONLY way to guarantee a perfectly cooked prime rib just how you like it.

Rare120°F (48.9°C)
Medium Rare130°F (54.45°C)
Medium140°F (60°C)
Medium Well Done150°F (65.5°C)
Well Done160°F (71.1°C)

How Long to Cook a Prime Rib Per Pound

The general rule of thumb is 15 minutes per pound but this is a very general rule of thumb. As mentioned above the best way to tell when your prime rib is done the way you want it, is to use a meat thermometer.

Also, always try and give yourself a little wiggle room when serving this for your holiday meal.

a sliced prime rib roast on a cutting board.

Expert Tips

  1. Pat the roast dry. It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
  2. Room temperature meat. Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
  3. Temp the roast. Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).

How To Serve

My favorite way to serve prime rib is with mashed potatoes. There’s nothing more comforting than a slice of this juicy prime rib roast over a cloud of creamy mashed potatoes and smothered in gravy. Here are some other recipes you can serve along with your roast:

  • Roasted Potatoes
  • Roasted Mushrooms and Veggies
  • Old Fashioned Green Beans
  • Garlic and Herb Roasted Carrots
  • Dinner Rolls
  • Roasted Asparagus
pouring gravy on a piece of prime rib roast that sits atop a bed of mashed potatoes.

Other Delicious Beef Recipes To Try

a piece of roast beef cut into slices on a cutting board
2 hrs 10 mins

Roast Beef

freshly made beef bourguignon in a large pot.
3 hrs 45 mins

Beef Bourguignon

a beef tenderloin with half of it cut in slices in a cast iron skillet.
50 mins

Beef Tenderloin

a beef wellington with 2 slices cut on a cutting board.
3 hrs 20 mins

Beef Wellington

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a sliced prime rib roast on a cutting board.
Print
4.50 from 448 votes

Prime Rib Roast

Prep 10 minutes
Resting Time 20 minutes
Cook 1 hour 30 minutes
Total 1 hour 40 minutes
Rate Recipe
This Prime Rib Roast is cooked to a perfect medium rare, and smothered in a compound butter spiced with chili powder, cumin, fresh herbs, and garlic. This feast is fit for any holiday or special occasion. 
10

Ingredients

Compound Butter

  • 8 tablespoons butter (unsalted, room temperature (1/2 cup or 1 stick))
  • 2 teaspoons chili powder (I used a mild chili powder)
  • 1 teaspoon cumin (ground)
  • 1 tablespoon thyme (chopped, fresh)
  • 1 tablespoon rosemary (chopped, fresh)
  • 3 cloves garlic (minced)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 5 pounds prime rib

Prime Rib Roast

  • 2 medium onions (quartered)
  • 5 cloves garlic (peeled)
  • 4 sprigs thyme
  • 2 sprigs rosemary

Gravy

  • 1 cup dry red wine
  • 1 cup beef broth (low sodium)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.
  • Preheat your oven to 450°F for at least 30 minutes, while the prime rib comes to room temperature.
  • In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
  • With either a spatula or your hands, spread the compound butter mixture over the entire roast.
    process shots showing how to make prime rib roast.
  • Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don't have a large enough skillet, use a roasting pan. Place the roast over the onions in the skillet.
  • Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib.
  • Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
  • Slice and serve with gravy over mashed potatoes.

Gravy

  • While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
  • Mix the 1 tbsp of cornstarch with 2 tbsp of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy. 
  • Strain into a bowl, then pour it into a gravy boat.

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

  1. Pat the roast dry. It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
  2. Room temperature meat. Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
  3. Temp the roast. Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).

Nutrition Information

Serving: 1servingCalories: 799kcal (40%)Carbohydrates: 5g (2%)Protein: 31g (62%)Fat: 69g (106%)Saturated Fat: 31g (194%)Cholesterol: 161mg (54%)Sodium: 389mg (17%)Potassium: 609mg (17%)Sugar: 1g (1%)Vitamin A: 505IU (10%)Vitamin C: 4.4mg (5%)Calcium: 42mg (4%)Iron: 3.9mg (22%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a sliced prime rib roast on a cutting board.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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94 Comments
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RW I made this last year and will do so again on C
RW I made this last year and will do so again on C
Posted: 2 months ago

5 stars
Can I put the compound butter on the roast a few days ahead of time to season it even more?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  RW I made this last year and will do so again on C
Posted: 2 months ago

Sure, just keep it in the fridge.

0
Reply
RW I made this last year and will do so again on C
RW I made this last year and will do so again on C
Reply to  Joanna Cismaru
Posted: 2 months ago

And should cover it lightly with foil or leave it uncovered

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  RW I made this last year and will do so again on C
Posted: 2 months ago

I would cover it, yes!

0
Reply
Andrea Hoeft
Andrea Hoeft
Posted: 3 months ago

There is reference to searing the meat, and the after picture looks like it, but nothing in the directions about that. Do you sear the roast before cooking it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Andrea Hoeft
Posted: 3 months ago

That wasn’t supposed to be there, you don’t need to sear the meat. All fixed now. 🙂

0
Reply
Rosie
Rosie
Posted: 3 months ago

5 stars
loved this recipe will do it again

0
Reply
Dawn Ellen
Dawn Ellen
Posted: 4 months ago

This was so easy to make and turned out beautifully. I adjusted the cook temp to 500 for the first 20 minutes and ended up putting it on broil instead of bake by mistake but then kicked the temp down to 325 for almost an hour and it was perfectly medium rare. I didn’t make the gravy with the meal but the drippings in the cast iron pan looked so delicious I made it after we cleaned up and I can’t wait to have it with the left over mashed taters. I left the onion and garlic chunks in it, because why not, so much flavor! I can’t wait to make this again and again and not just for a holiday!

2
Reply
Penny at Enjoying the Simple Things
Penny at Enjoying the Simple Things
Posted: 8 months ago

Thank you for this recipe! Finally a recipe that helps you cook a boneless prime rib with instructions on how many minutes a pound!! I cooked a 2 and a half roast per your instructions and it turned out perfectly!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Penny at Enjoying the Simple Things
Posted: 8 months ago

Glad you enjoyed it!

0
Reply
I have a weird name
I have a weird name
Posted: 1 year ago

5 stars
I’m back again this year to make Jo’s prime rib for Christmas. It always comes out perfect:)

0
Reply
Elaine Radu
Elaine Radu
Posted: 1 year ago

5 stars
I give this recipe 10 thumbs up!
Last night’s dinner was a succulent, rare prime rib surrounded by popovers (Yorkshire Pudding), which were slathered in the tastiest red wine, beef gravy this side of heaven. I can still hear the lip-smacking, delight around
the table. Fifteen minutes per pound is absolutely perfect…. Even the bones will be put to good use. Thanks again, JO

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elaine Radu
Posted: 1 year ago

I’m so glad you liked it!

0
Reply
Nadine
Nadine
Posted: 1 year ago

5 stars
I made this tonight as an early father’s day meal for my family. Everyone at the table loved it–raved about it. The meat looked picture perfect coming out of the oven and the perfect pink inside. Also, big thumbs up on the gravy! This is a keeper.

1
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Nadine
Posted: 1 year ago

That sounds like the best night! SO glad you all enjoyed it!

0
Reply
Veronica J Neakok
Veronica J Neakok
Posted: 1 year ago

What level does the oven rack need to be on?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Veronica J Neakok
Posted: 1 year ago

Middle rack is fine.

1
Reply
Charlie Fordham
Charlie Fordham
Posted: 2 years ago

5 stars
utterly fantastic. My family (mostly adult) said honestly they have never had such a delicious roast! This happened 2 out of 2 times. Once I added 4 tablespoons of maple syrup to the butter spread mixture. Was a subtle hint of maple without detracting from the flavour.

0
Reply
Kim
Kim
Posted: 2 years ago

Thank you this turned out so well. The butter mixture and red wine gravy took it to another level-it was so flavourful and reminds me of an upscale restaurant. It is rich and perfect for the holidays. Just wondering what differences I should I expect if I use a dry rub? Do I need a lot of oil?Thanks!

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Kim
Posted: 2 years ago

No you won’t need a ton of oil! It usually is just a difference of preference! Both are delicious 🙂 Glad you enjoyed it

0
Reply
Lysa Fortier
Lysa Fortier
Posted: 2 years ago

Do I cover the roast with lid while cooking ?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lysa Fortier
Posted: 2 years ago

No you don’t.

1
Reply
Mary B
Mary B
Posted: 2 years ago

We have always gone out for a fancy dinner on Christmas Eve (usually Wellingtons) but this year since we can’t I splurged and bought the prime rib roast. I really was worried I would screw up and ruin this expensive piece of meat but I followed your recipe and we were all so happy with our restaurant quality dinner! Thank you for sharing. Not the first of your recipes I have tried and it certainly won’t be the last!

0
Reply
CLK
CLK
Posted: 2 years ago

I’m making this for Christmas. Do I make the gravy with the garlic, herbs, and onions in it? Like, together in the gravy?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  CLK
Posted: 2 years ago

Yes, that’s right, then you strain it.

1
Reply
CLK
CLK
Reply to  Joanna Cismaru
Posted: 2 years ago

Lol. You have it written in the recipe. I’m not sure how I missed that. My brain is mush lately. Thank you!

0
Reply
Janet B
Janet B
Posted: 2 years ago

5 stars
This worked absolutely perfectly. I took it out at the suggested temperature and by the time we carved the roast it was just right. I didn’t strain the au jus and the onions were marvelous

0
Reply

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