• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour 40 minutes
4.5 from 406 votes
79 Comments

Prime Rib Roast

Jump to RecipePrint RecipeJump to Video
  • 507
  • 263
by: Joanna Cismaru
12.09.18
Updated: 06.12.20

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

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 Roast on a platter sliced

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

Prime 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

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.

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.

Prime Rib Roast process shots

How to Make 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.

Preheat your oven to 450 F degrees.

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. Spread this butter all over the 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 degrees then reduce the temperature to 325 F degrees. Continue to cook the roast until your meat thermometer reads 120 F degrees. Estimate about 15 minutes per pound, however, start reading the temperature after about an hour.

Once the thermometer hits 120 F degrees, 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 degrees for a perfect medium-rare prime rib.

Prime Rib Roast

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.

Rare 120 F degrees (48.9 degree Celsius)
Medium Rare 130 F degrees (54.45 degrees Celsius)
Medium 140 F degrees (60 degrees Celsius)
Medium Well Done 150 F degrees (65.5 degrees Celsius)
Well Done 160 F degrees (71.1 degrees Celsius)

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.

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
Prime Rib Roast over mashed potatoes and gravy

Looking for More Beef Recipes? Try These:

  • Beef Bourguignon
  • The Best Crock Pot Roast
  • Beef Brisket Gyros
  • Garlic Butter Steak Bites
  • Hungarian Goulash
  • French Dip Sandwiches
  • Oven Baked Beef Brisket

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a prime rib roast sliced on a plate

Prime Rib Roast

4.5 from 406 votes
Prep: 10 mins
Cook: 1 hr 30 mins
Resting Time: 20 mins
Total: 1 hr 40 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
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. 

Ingredients

Compound Butter

  • 8 tbsp butter unsalted, room temperature (1/2 cup or 1 stick)
  • 2 tsp chili powder I used a mild chili powder
  • 1 tsp cumin ground
  • 1 tbsp thyme chopped, fresh
  • 1 tbsp rosemary chopped, fresh
  • 3 cloves garlic minced
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 5 lb 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 tbsp cornstarch
  • 2 tbsp water
US Customary – Metric

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 degrees 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.
  • 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 degrees, then reduce the oven temperature to 325 degrees. Continue to cook the roast until your meat thermometer reads 120 degrees. Estimate about 15 minutes of cooking time per pound of prime rib.
  • Once the thermometer hits 120 F degrees, 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 degrees 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.

Video

Recipe Notes

  1. Nutritional information assumes 2 servings per pound. 

Nutrition Information:

Calories: 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%)
Course:Main Course
Cuisine:American
Keyword:prime rib, prime rib roast, rib roast
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet 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.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of cherry pecan rugelach cookies being dusted with powdered sugar
Previous Post
Rugelach Recipe
top shot of a sliced gingerbread loaf with cream cheese icing
Next Post
Gingerbread Loaf

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. J9 says

    June 22, 2020 at 1:27 pm

    5 stars
    It came out perfect and so tasty. Thank you!

    Reply
    • Jo Cooks Team says

      June 22, 2020 at 2:42 pm

      That’s wonderful to hear! Enjoy 🙂

      Reply
  2. Steve Hedden says

    May 24, 2020 at 9:44 am

    Good morning.

    I am wonder why you use cornstarch for this gravy instead of oil/butter with flour?
    Steve

    Reply
    • Jo Cooks Team says

      May 25, 2020 at 9:56 am

      Absolutely! Mix cornstarch with water and add it at the end as the gravy bubbles. Whisk, and add the slurry a little at a time until you’ve reached your desired consistency.

      Reply
  3. Carole says

    May 14, 2020 at 9:51 am

    Hello, was wondering if I could substitute white wine for the red wine in the gravy?

    Reply
    • Jo Cooks Team says

      May 14, 2020 at 10:46 am

      For sure!

      Reply
  4. Laura says

    April 12, 2020 at 10:36 am

    Very good. Thank you.

    Reply
  5. Jo says

    April 5, 2020 at 2:01 pm

    Do you have to put it in a skillet as I don’t have one. Would a roaster work?

    Reply
    • Jo Cooks Team says

      April 6, 2020 at 10:46 am

      Yes you can use a roaster!

      Reply
  6. Kyra says

    March 27, 2020 at 7:47 am

    Hi, I have a small roast 2.2 pounds and am wondering if i should still do the 15 mins at 450?

    Reply
    • Jo Cooks Team says

      March 27, 2020 at 9:37 am

      Yes!

      Reply
      • Ella Balasingam says

        May 29, 2020 at 10:37 pm

        5 stars
        I made this and died. Absolutely amazing recipe! A must try, will be cooking roast this way from now on.

    • Louise Nardella says

      July 5, 2020 at 3:36 pm

      I have the same sized one I’m cooking today. So do the starter 15 minutes then another 15 minutes per pound?

      Reply
  7. ray says

    March 19, 2020 at 6:33 pm

    5 stars
    did your recipe this with an 8lb roast and it came out perfect!!!! thank you so much!

    Reply
    • Jo Cooks Team says

      March 20, 2020 at 9:49 am

      That’s great to hear! Enjoy 🙂

      Reply
  8. Lori says

    January 2, 2020 at 8:46 am

    This recipe is AMAZING! We ate like Kings yesterday.

    Reply
  9. Lisa says

    January 1, 2020 at 10:00 am

    I can’t wait to try it. I’m making it today!!!🥩🍷

    Reply
  10. Jim Ball says

    December 27, 2019 at 7:57 pm

    5 stars
    I made this recipe using a 6.24 lb. prime rib roast for our 28th anniversary dinner. My wife & I loved it. I shared a link to this recipe with some friends and one of them prepared it for their family Christmas dinner. They also loved it. One point: The recipe does not mention skimming any of the rendered fat and butter from the pan before starting the sauce. I removed all but a couple of tablespoons, then made the sauce according to the recipe.

    Reply
  11. Anne says

    December 27, 2019 at 11:23 am

    5 stars
    Thank you for this recipe! So easy to follow and the meat turned out perfect! I will keep this as my go-to recipe for prime rib in the future! Was a little nervous because the cut of meat is so expensive, but your recipe made it so easy to follow. Used the internal thermometer that came with the oven for the first time and that made all the difference! No guessing at the temperature or having to open the oven to read the temperature. Everyone loved this, thank you again!

    Reply
    • jo says

      December 27, 2019 at 11:37 am

      So glad you enjoyed it!

      Reply
  12. Renee says

    December 27, 2019 at 9:36 am

    Hi there, would you recommend leaving the meat uncovered in the fridge overnight? I’ve seen this in a few other recipes. thanks!

    Reply
    • jo says

      December 27, 2019 at 11:42 am

      You mean before cooking? I haven’t tried it myself, but I just read about it a little bit and it seems that it should be ok if you salted the prime rib and this should increase the moisture in the rib. However without trying it myself I’m not sure if it would work with this recipe.

      Reply
  13. K says

    December 26, 2019 at 6:33 am

    5 stars
    This was a great recipe! I cooked a 4 pound rib roast in a cast iron skillet, using ribs of celery as a rack to hold in place. The beef was tender and the pan sauce had a rich, toasty flavor from the butter dripping off the meat and browning with the juices and herbs.

    Reply
  14. JoAnna says

    December 25, 2019 at 9:10 pm

    5 stars
    I made a 6 1/2 lb 4-rib roast today for my family, following the recipe exactly, and it was perfection! This was my first ever rib roast, and at $150 for the cut, I was extremely nervous about screwing it up. I think I did two things here the ended up with a perfect medium rare: First, I watched the internal temperature like a hawk – checking after the first hour, then the next half hour, then the next two 15 minute intervals. This allowed me to get the roast out at exactly 120 degrees. Second, I let the roast rest fir a full 45 minutes- if I hadn’t given it that extra time, I think it would have been too rare. Thank you, Joanna, from another JoAnna, for such comprehensive directions and an amazing recipe – Christmas dinner was a huge hit!

    Reply
    • jo says

      December 26, 2019 at 9:34 am

      I’m so happy to hear this, glad you liked it!

      Reply
  15. Amy Harris says

    December 25, 2019 at 8:03 pm

    5 stars
    FANTASTIC!! Wow would not change a thing! Amazing recipe!

    Reply
Older Comments
Newer Comments

Primary Sidebar

Joanna Cismaru

Hey there!

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.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
honey soy chicken in a baking dish fresh out of the oven garnished with parsley.

Asian

freshly baked frittata in a black skillet garnished with roasted tomatoes.

Italian

a stack of homemade tortillas

Mexican

chocolate magic cake slices sprinkled with cocoa powder and garnished with garnish.

Romanian

a bunch of naan on a cutting board garnished with parsley.

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

7111shares
  • 507
  • 1
  • 263