How-To/ Main Dishes/ Recipes

How to Cook Prime Rib Roast

Nothing is better than a perfectly cooked prime rib roast. That buttery perfection that just melts in your mouth,  slices with the barest pressure of a knife, covered in a brown gravy, with a side of mashed potatoes and greens of some sort…culinary heaven.

How to Cook Prime Rib Roast - Learn step by step the best way to prepare your roast from start to finish! #roast #primerib

How to Cook Prime Rib Roast from Start to Finish! This fool proof method will guarantee you the juiciest, best prime rib roast you’ve ever had!

Since I became emboldened by the fact that I own a meat thermometer, and prime rib roasts are affordable this time of year (not so many tears when I screw it up) I have roasted about 5 over the past year, and just did another one for Thanksgiving lunch this Saturday. Yes, a lunch. I worked all weekend evenings this long weekend, so my parents were kind enough to make a turkey feast for the kids and Mike, while I had hospital cafeteria food. So I think a prime rib lunch before one of my shifts was entirely deserved 😉

Ingredients Needed:

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  • prime rib roast
  • butter

Yup, that’s it. I don’t like any flavoring, salt, garlic rubs or the like. The butter has some salt in it of course, but the purpose is to actually help sear the meat at the beginning of the cooking process. You can search and try some rubs or toppings, there are a few out there, if you so desire.

I have now realized over the last 7 years since I first wrote this post that my Herb & Garlic Stuffed Prime Rib Roast is a new favourite! Watch the video below:

Remove your roast from all its packaging and  let it sit out for an hour until it’s about room temperature. Never, ever, cook a roast from frozen. The outside will be overdone and the inside will be raw. Absolutely a mess.

Take the butter and cover not only the ends, but if you don’t have a layer of fat on the top, cover that as well. When choosing prime rib, you actually want a layer of fat on the top. This helps make the roast oh-so tender. This roast didn’t have a layer, it was butchered too close,  so I put a layer of butter on top.

How to Cook Prime Rib

Preheat your oven to 450 degrees at this point.

Once it’s covered, place on a wire rack in a pan deep enough to catch the drippings.

Now we want to sear the roast. Place it in the 450 degree oven for about 20 minutes.

It should be nicely browned (seared) on the outside now. This in theory seals in all the juices, and to be honest, when I do it this way I hardly have any drippings for gravy. So it really must do something to hold in the juices. Now you can turn the oven down to 325 degrees and roast.

You cannot cook prime rib without a meat thermometer. You can’t. This masterpiece depends on a precise temperature, with it being pulled out of the oven at the exact right moment. This can’t be achieved without a thermometer. And to be honest, if you spend $50 on a roast, why on earth wouldn’t you pick up a $15 digital thermometer?

I measure on the outside where on the thermometer it will hit and put my fingers there.

Then keeping my fingers on the same spot, I put the thermometer in the middle of the roast until it reaches to where I measured. Make sense? Probably not. I usually just pretend I know what I am talking about.

Now place in the 325 degree oven for baking. Below are guidelines for roasting a prime rib roast.  You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures. Once the roast is out, tent it with foil, and let it sit for about 20 minutes. The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat. Be sure that you always cook your food to their safe temperature.

Prime Rib Roasting Internal Temperatures

Blue in the middle– 110 degrees – when the middle of the roast still “quivers”

Rare- 120-125 degrees in the middle

Medium-rare– 125- 135 degrees in the middle

Medium – 135- 140 degrees in the middle. You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.

Medium Well-140- 150

Well-done– 155 +

So, you have pulled it out 10 degrees before it’s ready and tented it in foil for 20 minutes, right? Now it’s time to remove the bones. You want to slice along the curve of the bones.

When cooking prime rib, it's important to know the right process. In this post, I'll show you step by step how to do it! #roastbeef #recipe #primerib #cooking

You can see though, how pink it is in the middle. This was actually done to between Blue and Rare in the middle, for the first time ever, and it was fantastic. But I like rare. For the average person, I would cook it to medium and no more.

Now, this post on how to cook a prime rib roast sure brought out the well done lovers in the crowd. Listen : I’m just passing on what all the experts say is the best for this cut of beef. And yes, they are experts. Trained for years at culinary school, taught how to work with meat and how to cook it best.

You can definitely cook this until it’s well done, but don’t think that I’m going to take the fall for you possibly ruining a $100 roast! This method works incredibly well with prime rib roasts and it’s how I do it every year. However I can’t take responsibility for when you change a recipe!

More Great Tutorials:

How To Cook a Sirloin Roast

How to Make Campfire Pizza

How to Make Perfect Dome Topped Muffins

Happy cooking everyone, I hope your prime ribs turn out amazing!

Karlynn

 

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How to cook prime rib roast - Find the process used to make the best roast for you and your family #roastbeef #recipe #primerib #cooking

 

5 from 2 votes
how to cook a prime rib roast
How to Cook Prime Rib Roast
Prep Time
10 mins
Cook Time
4 hrs 44 mins
 
How to cook prime rib roast from start to finish!
Course: dinner recipes
Servings: 6 -8 servings
Author: Karlynn Johnston
Ingredients
  • one prime rib roast of choice
  • butter if there isn't enough fat
Instructions
  1. Remove your roast from all its packaging and  let it sit out for an hour until it's about room temperature.
  2. Take the butter and cover not only the ends, but if you don't have a layer of fat on the top, cover that as well. This roast didn't have a layer, it was butchered too close,  so I put a layer of butter on top.
  3. Preheat your oven to 450 degrees at this point.
  4. Once it's covered, place on a wire rack in a pan deep enough to catch the drippings.
  5. Now we want to sear the roast. Place it in the 450 degree oven for about 20 minutes.
  6. Turn down the oven to 325 degree and cook some more. Below are guidelines for roasting a prime rib roast .You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.Prime Rib Roasting Internal TemperaturesBlue in the middle- 110 degrees - when the middle of the roast still "quivers"
  7. Rare- 120-125 degrees in the middle
  8. Medium-rare- 125- 135 degrees in the middle
  9. Medium - 135- 140 degrees in the middle. You don't want it cooked this much.
  10. Medium Well-140- 150
  11. Well-done- 155 +
  12. Once the roast is out, tent it with foil, and let it sit for about 20 minutes. The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
  13.  Now it's time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then slice as you would normally slice a roast.
  14. Serve and enjoy!

 

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33 Comments

  • Reply
    Herb & Garlic Stuffed Prime Rib Roast Recipe & Video - The Kitchen Magpie
    January 14, 2018 at 7:02 pm

    […] I have learned a thing or two since I first posted my How To Cook a Prime Rib Roast recipe oh-so many years […]

  • Reply
    Leftover Prime Rib Hash Skillet - The Kitchen Magpie
    January 2, 2018 at 9:12 am

    […] will never eat a prime rib roast any other way, ever again. I know that in my How to Cook a Prime Rib Roast post that I declare my love of a simple buttered roast ( which is still amazing and a great way to […]

  • Reply
    Barbalicious
    October 9, 2017 at 8:39 am

    PERFECT directions thank you! The roast was a hit!

  • Reply
    Rose Staley
    July 20, 2017 at 5:08 am

    Stacy I am ordering a prime rib about 4 lbs, making it for the first time. It comes in a pre-seasoned bag. I too prefer my meat well done. Any tips on how long I should leave it in and at what temperature I should cook it? Thanks

  • Reply
    Randy Bowler
    April 14, 2017 at 8:10 am

    No it won’t Terry Murphy!

  • Reply
    wellsmichelle31
    December 22, 2016 at 3:35 pm

    Stacy what is your cooking time please? I would like to cook one as well, but don’t like rare either. Thank you 🙂

  • Reply
    TerryMurphy2
    September 4, 2016 at 9:41 pm

    If you tent it does it take away the crisp of the ends 

  • Reply
    Teri K
    January 1, 2016 at 9:26 pm

    We made this for Christmas dinner, it was GREAT! Today is New Years Day and I am making Prime Rib again to celebrate my New Years Baby’s 21st birthday!

    I must say that your directions are the clearest, easiest to understand and follow, and fool proof! Thank you for making this website Karlynn.

    Teri in Montana, (Where summer is the best 20 minutes of the year.)

    • Reply
      thekitchenmagpie
      January 2, 2016 at 4:13 pm

      @Teri K Awesome!! That’s exactly how I intended this, clear and concise because there is nothing worse than ruining an expensive prime rib roast! Thanks for letting me know and a happy birthday to your 21 year old!  (and I laughed over your summer is the best 20 minutes of the year. I’m stealing that for when I talk about Edmonton now lol!)

  • Reply
    thekitchenmagpie
    December 29, 2015 at 2:29 am

    @Stacy w Merry Christmas to you as well, good job spreading the joy during this holiday season! ( sarcasm fully intended, in case you don’t understand it, which you seem to have a hard time doing.)

  • Reply
    lovetoeatandcook
    December 14, 2015 at 3:25 pm

    Prime rib is such a special meat usually prepared at a special time or at a fine dining restaurant . . . With that being said let me also state that beef just taste better when it is not cooked to the consistency of shoe leather.  Don’t get me wrong I have plenty of family members that think that if a piece of beef isn’t cooked for the whole day (kidding, but not by much) it isn’t good to eat.  Oh, how many times has mother said that I was going to get sick eating raw meat.  I say to her when she gives me that horror stricken look that I’m no wild animal, what makes you think that I would eat ‘raw’ meat???!  She shakes her head in dissatisfaction at how I could have been reared in her home and come out so backward:-)  But, I have been married to a Certified Chef De’Cusine for over 26 years and there is no, No, NO Way he would EVER allow beef and Prime Rib at that to be cooked higher than med-rare OUR FAVORITE!!! Sorry Beef Destroyers I’m going to have to agree with the poster on her take on Prime Rib!  It’s my Bday and it’s What’s for Dinner!!!  

  • Reply
    Aaronmc
    November 24, 2015 at 12:42 pm

    Thanks shae517, looks like you are an expert. Your comment comes from some place high above. Look at you comment. just because you feel that does not make it the truth. Others like well done and infact notice a difference with a good cut. Maybe the problem is you dont know how to cook a roast well done and have it turn out juicy and nice!

    • Reply
      shae517
      December 10, 2015 at 1:58 pm

      @Aaronmc why on earth would I want to cook such a fine piece of meat well done, juicy or otherwise, when I can have it medium/medium rare, juicy and delicious?

      I am not an expert, but those who are, cook meat to this temperature. There is a reason why it is the standard temperature for serving great meat in restaurants and especially fine steakhouses, not well done.

    • Reply
      AustinBigge
      December 14, 2015 at 5:22 am

      @Aaronmc he is right, well done is often specifically not guaranteed in good steak houses.  The taste and full flavor that comes from red meat is in the blood.  When you cook a roast till the blood is brown, the flavor and the texture is gone.  A prime rib roast can be made just as tender as a tenderloin, but not if you cook it well done.  Ask your meatcutter or butcher, they eat it rare, they work with meat every day, and they are the experts.

      BTW im a meat cutter and when people tell me they are going to cook it well done, i tell them my store will not be able to refund their meat.  I get people coming in every other week telling me our meat is the toughest meat they every got, and i follow up with the question “What rarity did you cook it?”

      The answer is always well done.  If you want well done go get some usda select chuck roast, any thing else is a waste of good money.

  • Reply
    Mr Black
    March 30, 2015 at 8:46 pm

    going to try my first one this weekend. (they had a big sale this week)

    hope it turns out well, but i think i’ll be okay.

  • Reply
    Aaronmc
    February 21, 2015 at 2:34 pm

    Well said christina.

  • Reply
    Christina
    January 1, 2015 at 6:10 pm

    Beef snobs really pizz me off. Listen, if I want my meat well done, then that’s how it will be. And if your recipe can’t make meat taste good the way I want it, then the problem is with the recipe.

    • Reply
      thekitchenmagpie
      January 3, 2015 at 8:09 pm

      @Christina It’s not about being a “beef snob” it’s about being smart enough to know which cuts of meat should and shouldn’t be cooked to well done. By all means, cook yours to well done, but DON’T blame the recipe if it’s horrible because well, I literally told you so ;) 

      • Reply
        TerryMurphy2
        September 4, 2016 at 9:58 pm

        thekitchenmagpie To each his own but i cook beef well and it tastes better and juicier then anyone i know who cooks it rare its up to the individual and how they like it . My first job i was a butcher trainee from there i was a cook just a cook not a chef and still better then trained chefs who were friends . I cooked in Canada’s largest kitchen cooking for 500 people 2 x a day but i cooked it rare only because that’s the way most people like it i,m cooking for others not myself , i cook it at 500 not 450 for 30 min shut it off completely for 2 hrs or until thermometer is 10 degrees from proper time because the heat will rise as it sits . I just dont like blood my dad was opposite he tell the waiter to slap its ass and put it on his plate 😉

        • Reply
          wellsmichelle31
          December 22, 2016 at 3:44 pm

          Terry what would you recommend temp and time for a medium WELL roast please?

    • Reply
      Highlander2
      February 8, 2015 at 10:18 pm

      @Christina  Believe me when they say rare are and nothing more, if you go beyond you’ll mess it up, they haven’t tried my medium well or well done.  You can actually have a juicy well done stake, pork chops or yes Prime Rib.  And if you achieve this, you’ll realize how the hell did I miss this.  I’ll be attempting the impossible soon. A Prime rib on a fire pit.  Wish you were here to taste it, but Oh Well! it’s OK,  you like it rare anyway more power to you. The best Prime Rib I ever tasted was a well done Prime Rib, in the oven (it ruined the oven), reason why I’ll be attempting  the same on a fire pit.

      • Reply
        shae517
        November 4, 2015 at 6:30 pm

        Highlander2 I can’t imagine why anyone would spend good money on a steak or prime rib roast only to cook it well done.

        Sure, it might still have some juice in it, but jesus christ, might as well buy a poorer cut of meat if you’re going to obliterate it that way.

  • Reply
    Meatlover
    August 8, 2014 at 1:17 pm

    I enjoyed your recipe…..I think I love you…don’t tell my wife! 😉

    • Reply
      thekitchenmagpie
      August 8, 2014 at 2:48 pm

      @Meatlover Ha ha! Glad that you liked the recipe!! 😉

  • Reply
    Wistiu
    February 8, 2014 at 8:20 pm

    I have tried A lot of recipes for prime rib, even science of cooking labs recipes. And This one is still my favorite …Prime rib should be kept simple. Follow the Basics. And definitely the Thermometer. And no heavy salting . Great recipe.

    • Reply
      thekitchenmagpie
      April 20, 2014 at 2:01 am

      Wistiu  Thanks! Yes, no salt. You can flavor afterwards if you want, but a nice gravy does the trick! 

  • Reply
    Barbara Maring
    September 1, 2013 at 10:09 pm

    Hi i wanted to share my way of preparing a  roast……i brush on mustard along with other spices & it came out amazing !   you should try it !!

    Thanks,

    Barbara 

    • Reply
      thekitchenmagpie
      April 20, 2014 at 2:01 am

      Barbara Maring  That sounds really divine!!

  • Reply
    Felix
    March 31, 2013 at 1:46 am

    Thank you for the very detailed instructions. I am cooking a 9 lb. roast for my family this Easter. With your help I’m sure it will be great.

    • Reply
      thekitchenmagpie
      April 20, 2014 at 2:01 am

      @Felix  Hope it turned out for you!

  • Reply
    mimikins1957
    January 21, 2013 at 8:32 pm

    Rub that baby down with some really good olive oil (which will tenderize it )! http://www.carothersoliveoil.com.

  • Reply
    your joking
    December 22, 2012 at 9:01 pm

    this must be a joke? right,?

  • Reply
    Cori
    October 26, 2009 at 1:49 pm

    ok, I have one in my freezer and will use this guide. After I buy a new thermometer, since mine met with an untimely demise in a sink.

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