Prime Rib Recipe

Wow your guests this holiday season with this easy prime rib recipe. It turns out perfectly cooked and so flavorful every time!

Course Main Course

Cuisine American

Prep Time 3 30

Cook Time 2 15

Total Time 5 45

Servings servings

Calories 1153kcal

With a sharp knife, cut the bones off of the roast by running the knife down the bones between the rib rack and the thick roast. This will keep the ribs all in one piece when separating them from the roast. Remove the ribs from the roast and set the ribs aside.
Cover the roast loosely with plastic wrap and let it stand at room temperature for 3 hours.
In a small bowl, mix together the oil, rosemary, thyme, salt, pepper, and garlic. Pat the roast dry with paper towels and rub the herby oil mixture all over the meat.
Replace the ribs back on the bottom side of the roast. Use butcher’s twine to tie them tightly in place, in 1-inch intervals.
After 2½ hours of resting, preheat the oven to 500°F.
Place the roast rib-side down in a large cast-iron skillet or roasting pan. Cook at 500°F for 15 minutes. Reduce the oven temperature to 325°F and continue cooking for 2 hours to 2 hours and 10 minutes, until an instant-read thermometer measures 125°F for medium-rare. The roast will continue to rise in temperature 5 to 10°F while it rests.
Carefully move the roast to a cutting board and tent it with foil. Let it rest for 20 to 30 minutes.
Cut and remove the butcher’s twine and ribs. Slice the roast to your desired thickness and serve.

Let the uncooked roast stand at room temperature. It is important to let the roast stand at room temperature for the full 3 hours before cooking. It will cook more evenly throughout and will stay tender. Otherwise, the outside may overcook while the inside is undercooked.
Insert the instant-read thermometer into the center of the roast to read the correct internal temperature. If you have an oven-safe meat probe, insert it into the center of the meat before roasting. This way, you can know the temperature of the roast without opening the oven door!
Allow the prime rib to rest after roasting. The juices will redistribute so that each bite is wonderfully succulent, and the roast will finish cooking during this time. If you slice it immediately, the juices will all run out.
The outer meat will be cooked more than the center of the prime rib. If the center is cooked to medium-rare, the outermost cuts will likely be cooked to medium to medium-well doneness. You will see a gradual difference in color from the outside moving towards the center- that’s just the nature of the cut, and it should be delicious and tender if cooked to the proper temperature.