A prime rib roast recipe is the ultimate way to impress your guests at any holiday or celebration meal.
I’ve made this dish many times for Christmas dinners and special gatherings, and it never fails to wow the crowd.
This recipe, passed down from my father (a former hotel chef) combines expert technique with family tradition.
It delivers juicy, tender meat with a flavorful crust every time. If you’re looking to create a restaurant-quality roast at home, this step-by-step guide will help you cook it to perfection.
Ingredients You’ll Need
Here’s a simple list of ingredients that build big flavor.
- Prime rib roast (bone-in) – Look for USDA Choice or better, with good marbling
- Kosher salt – 1 tsp per pound of meat
- Freshly ground black pepper – ½ tsp per pound
- Minced garlic – 1 tsp per pound
- Fresh rosemary – 1 tsp per pound
- Fresh thyme – 1 tsp per pound
- Olive oil – ½ tsp per pound
- Onions (thickly sliced) – about ⅓ medium onion per pound
💡 Tip: One rib serves about two people. For 10 guests, you’ll want a 5-rib roast (around 12 lbs).
How to Prep the Roast
Prep is simple but key to getting flavor throughout.
- Rinse and pat dry – Start by rinsing the roast under cold water and drying it well.
- Use a roasting rack or onions – Place a rack or a layer of sliced onions in a roasting pan. This keeps the meat elevated and lets fat drain.
- Make the marinade – Mix salt, pepper, garlic, rosemary, thyme, and olive oil in a bowl.
- Rub the roast – Use your hands to coat the entire roast with the marinade.
- Cover and marinate overnight – Wrap it in plastic and refrigerate for at least 8 hours.
⏰ Don’t skip the overnight marinade. It adds serious depth of flavor, especially in the fat cap.
How to Cook Prime Rib Roast
Cook low and slow for tender, evenly roasted beef.
- Let it sit at room temp – Take the roast out of the fridge 2 hours before cooking.
- Preheat your oven – Set it to 450°F (230°C).
- Roast high and hot for 1 hour – Place the pan on the lower rack. After 30 minutes, add ½ cup of water to prevent burning. Turn the roast halfway through.
- Lower the heat to 350°F (175°C) – Roast for another 90 to 120 minutes.
- Baste and monitor – Baste every 30 minutes and add water if the pan dries. Use a meat thermometer for accuracy.
- Watch internal temp –
- Rare: 115°F
- Medium-rare: 120–125°F
- Medium: 130°F
(The roast will rise another 5–7 degrees as it rests.)
- Foil if needed – Lightly tent with foil if the top starts to char.
🔪 Always use a thermometer. Time estimates are helpful, but doneness is all about internal temperature.
Let the Roast Rest
Resting keeps juices inside where they belong.
- Rest for 20 minutes – Transfer the roast to a cutting board and cover lightly with foil.
- Make the au jus – Strain pan drippings into a fat separator. Heat the juices in a saucepan. Add water to thin if needed.
🥩 Now your prime rib is juicy, tender, and ready to carve.
Serving Tips
Make your meal complete with easy, delicious sides.
- Serve with horseradish or au jus for classic flavor.
- Pair with mashed potatoes, roasted vegetables, or baked rolls.
- Use leftovers for sandwiches – Prime rib is just as amazing the next day, thinly sliced on crusty bread.
🥖 Leftovers never last long in our house—everyone loves a leftover prime rib sandwich.
Pro Tips for Prime Rib Success
These tips come from experience in both restaurant kitchens and home cooking.
- Buy the right cut – Ask your butcher for help picking between first cut (tender) and second cut (fattier).
- One pound per person – A good rule of thumb when buying.
- Cook with care – Keep the oven closed, monitor water in the pan, and rotate the roast for even browning.
- Small roast? Adjust the time – Roasts under 6 pounds need less high-temp time (about 40 minutes).
🛒 You don’t need USDA Prime. A well-marbled USDA Choice cut works beautifully with the right technique.
Final Thoughts
A well-made prime rib roast is more than a meal, it’s a celebration centerpiece.
This prime rib roast recipe has been tested in restaurant kitchens and home ovens, serving hundreds of guests over the years.
With a little prep and a meat thermometer, you can master it too.
Just follow each step and enjoy the kind of juicy, flavorful roast your guests will talk about long after the holiday ends.
Prime Rib Roast Recipe
Ingredients
Equipment
Method
- Rinse the roast under cold water and pat it dry with paper towels.
- Place a roasting rack in a pan and layer sliced onions on top. Set the roast on the rack or directly on the onions.
- Mix salt, pepper, garlic, rosemary, thyme, and olive oil in a bowl to create the marinade.
- Rub the marinade evenly over the roast using your hands. Cover with plastic wrap and refrigerate overnight (at least 8 hours).
- Remove roast from the fridge 2 hours before cooking to come to room temperature.
- Preheat oven to 450°F (230°C). Place the roast on a lower oven rack and roast for 30 minutes.
- Add ½ cup of water to the roasting pan. Rotate roast 180° and roast for another 30 minutes.
- Lower oven temperature to 350°F (175°C). Continue roasting for 90 to 120 minutes. Baste every 30 minutes and add water if needed.
- Use a meat thermometer to check doneness. Remove at 120–125°F for medium rare. Tent with foil and let rest for 20 minutes.
- Strain pan juices, warm them in a small saucepan, and serve with sliced prime rib.