Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe

Melt-in-your-mouth Prime Rib Recipe. You’ll be a convert after using our recipe and cooking method. This is one of the most popular Prime Rib recipes online.

UPDATED: New photos were added in Nov 2018. The recipe hasn’t changed from the original.

Prime Rib Recipe

If you’re looking for an easy and tasty Prime Rib Recipe, congrats! It means you’re awesome enough to realize a Prime Rib Roast is the way to go for your holiday meal. This Prime Rib Recipe and our Individual Beef Wellington with Red Wine Sauce are two of our favorite special occasion recipes year after year. Pair this Prime Rib Roast Recipe with our Prime Rib Rub and you’ve got a knock out holiday meal.

Turkey? Been there. (Even though our Instant Pot Turkey is amazing)

Ham? Done that. 

If you’re new to cooking prime rib roast than you’ll probably have one thought running through your head in the days leading up to the holiday: “please don’t let me screw up this expensive piece of meat.” We’ve received a ton of emails lately asking “How to Cook Prime Rib”.

Have no fear, is here! We’ve tried countless cooking methods and Prime Rib recipes over the years and this prime rib recipe is the clear winner. You’ll get the nice char on the outside with melt in your mouth meat on the inside. In case you were wondering, yes a standing rib roast is one and the same.


In addition to testing various prime rib rub recipes and cooking methods, we also quickly learned one slab of meat is not like the other. We’ve personally tested 6 popular brands/companies over the past year and the clear winner is Porter and York (Read our honest review of Porter and York). Porter and York sells high-quality FRESH USDA Prime cuts. Fresh meaning never frozen. And yes – even though the name is “Prime Rib” you can still find “Choice” offerings, as is the case at Costco. Getting a Certified USDA Prime cut with the perfect amount of marbleization is paramount to the final product. Porter and York, hands down, has the highest quality Prime Rib we’ve tried. You WILL NOT be disappointed in their product.


Prime Rib Recipe

In addition to this Prime Rib Recipe, we’re making a few other dishes this holiday season.

This prime rib roast recipe used an easy method to “char” and then “cook” the prime rib roast. The very high temp in the beginning starts the cooking process, heats the oven to a high enough temperature to slow cook the roast AND provides a nice char on the outside of the roast. Look at this thing of beauty:

Prime Rib Recipe

Our favorite prime rib recipe combines a delicious prime rib rub with best cooking practices to help you nail your prime rib roast. Pair it with a little Prime Rib Au Jus for a steakhouse finish.


Take the meat out of the refrigerator at least 4 hours before cooking. This allows the meat to evenly cook inside and out.

Calculate the initial cooking time by allowing 5 minutes per pound of meat. For example, a 5 pound roast will need 25 minutes of initial cooking time while a 9 pound roast would need to initially cook for 45.

Using a digital meat thermometer is A MUST! Part of cooking a prime rib includes leaving the oven door shut for hours. Unless you’re able to position your manual thermometer so it’s still in view through a closed oven door, spend an extra few bucks and go digital. You won’t regret it.

You can’t go wrong with the rub! We heavy up on garlic and thyme, but if rosemary is your thing feel free to double the amount we call for.

Plan out your cooking schedule so you leave ample time to cook your prime rib roast to your preferred doneness. Also, the side dishes we cook usually take 30 minutes. While our meat is resting we have the side dishes prepped and ready to pop in the oven the minute the meat is removed.

While not mandatory, we like to bone and tie our Prime Rib so it’s easier to cut after being cooked. If you’re not sure how to do this, watch this You Tube video. It’s incredibly easy to do.

New model ovens can cool down faster than older models due to the internal fan. If you find your oven is too cool after the 2 hour wait time, turn the oven back on to 500. Only keep it on until the oven gets back up to 500, then turn it off. Again – keep the OVEN DOOR closed to keep the heat in. As long as you have your digital thermometer you have nothing to fear!

Still have questions? Feel free to leave a comment before and we’re happy to answer!


Wine – Bordeaux, Riojo, Syrah, Cabernet Sauvignon, Merlot, Malbec

Beer – Brown Ale, Porter, Stout, Amber Ale

Image of Prime Rib
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4.36 from 962 votes

Melt In Your Mouth Prime Rib Roast

Melt-in-your-mouth Prime Rib Recipe with 1,000's of 5-star reviews. You'll be a convert after using our recipe and cooking method. This is one of the most popular Prime Rib recipes online.
Prep Time4 hrs
Cook Time3 hrs
Total Time7 hrs
Course: Main Course
Cuisine: American
Keyword: Holiday Recipes, Prime RIb, Prime Rib Rub
Servings: 1 Roast
Author: Darcey Olson


Prime Rib

  • 1 2-6 Bone Prime Rib Roast (Boned and Tied)
  • 3 tbsp olive oil
  • 3-4 clove garlic (Sliced or Minced)

Prime Rib Rub

  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Rosemary
  • 1 tbsp Black Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 2 tbsp Kosher Salt


  • Remove the prime rib from the refrigerator 4 hours before cooking.
  • minutes before cooking, bone and tie the meat (Optional)
  • Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
  • Rub the outside of the roast with high quality olive oil.
  • Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
    Image of uncooked Prime Rib with string
  • Let rest while the oven pre-heats to 500 degree F (260 degree C).
  • Transfer the roast to a roasting pan, bone side down.
  • Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
    Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe Raw Thermometer
  • Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
  • This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
    Cooked Prime Rib Recipe on cutting board
  • After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
  • After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
    Sliced cooked Melt-in-Your-Mouth Garlic Herb Prime Rib
  • If you prefer medium just keep it in the oven until it reaches 150 degrees F.
  • Remove from the oven and let rest for 10 minutes.



Resting - your roast will increase in temperature the longer it rests. If you plan on resting your rib for 20-25 minutes, to cook other items, only cook your roast to 115 degrees. Your roast will rise in temperature to approx. 135 degrees after a 20 minute rest period.
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  • 5 stars
    OMG! My first time making a roast for Christmas dinner and this recipe is amazing. My electric thermometer only withstands temp up to 482 degrees so I was cooking a little blind and unfortunately it was a little to rare for my liking. But the flavor was AMAZING!!

  • 5 stars
    This is an EXCELLENT recipe!!!! Go to the butchershop near you!! I fix this once a year!! YUM-O!! Everyone just loves this recipe!! Great Christmas meal with whatever sides you want to fix with it!!:) Thanks for sharing!!

  • Just a quick note our rib did not sit flat on the bone. During cooking it tipped over in the pan and grease dripped down onto the burner. The whole house filled with smoke I was forced to open the oven hope it still comes out good. Will follow up how it turned out.

  • 5 stars
    This was my first time making a standing rib roast. It was AMAZING ! I was a little worried just turning off the oven for 2 hours but it was cooked perfectly medium rare.

  • How would you suggest making two individual roasts that are exactly the same weight? Do I treat it as one big roast or two individual roasts? Thanks so much!

  • Thoughts on lathering butter on top? I’m making Christmas dinner this year and my parents are used to a ton of butter on top, but I prefer healthier and still delicious. Any insight is great!

    • Hi Danielle – we actually slathered ours with butter, to test out a new option, and didn’t notice a difference in the final flavor. It didn’t really added much to the final flavor at all. Most of it melts off into the pan drippings. I didn’t hurt the roast at all since the exterior is supposed to be nice and crunchy.

  • Next time I will leave off the olive oil. Made it a little greasy. And I only used half the spices on my little 2 rib 6 pounder.

  • This was so delicious. Very easy recipe to follow and it turned out perfect! Everyone loved it and this will be on my Christmas dinner meal menu from now on!!

  • I made this for my family on Christmas. I was so nervous about having it dine correctly, I followed the recipe and I was not disappointed.m it was the best prime rib that I have had. The crust was crunchy and very flavorful. The inside was cooked to perfection. Everyone that ate it agreed with me that it was the best. My sister wanted the recipe so she could make it for her family. I will definitely be making this recipe again and again.

  • Oh my gosh!!!! This is an amazing recipe for Christmas dinner! Melt in your mouth is spot on to say the least! I honestly was skeptical about the method of cooking but gave it a try anyway hoping I wouldn’t screw up a 100 dollar plus cut of beef and to my surprise, it was the best roast I have ever made or eaten! I did season it a bit differently but pretty close to the original recipe. I cooked it med rare and it was perfect for everyone. The outer ends were great for those who like it a little more done and the middle was perfection! I don’t often purchase an expensive cut of meat but it was completely worth it! Thanks for sharing a fantastic recipe

  • This is my third year with this recipe for Christmas. I make it for about 11 people . The first time my dad, who doesn’t give out compliments often, said it was restaurant quality. The key is to not open the oven and a digital thermometer is a MUST!

  • Thank you for this easy delicious recipe! I made that last night and it came out perfectly! You’re right, a digital thermometer is a MUST. The meat was done <2hrs for my medium rare. If I went by the hours my rib roast would have been way over cooked! Everyone loved it and I’ll definitely make it again!

  • This will now be my go to recipe for prime rib. It turned out absolutely delicious! I cooked until internal temp was 120° and let rest for 15 min. Was perfectly rare as we like it. I did add about a can of broth, otherwise the roasting pan wound burn.

  • Converted! NYE, hub skeptical at changing our tried and true recipe. Best rub, just like our old, expensive, favorite restaurant used to make! 6# roast, came up to 135 in 1.5 hours, slight char crust outside, perfect med rare all the way through. Horseradish sauce was perfect too.

  • New Years Day 2019 – I followed your well written instructions and this turned out to be the best prime rib we’ve ever tasted. Our guests thought I was a master chef. Thanks for posting this…….

  • My sister made prime rib this Christmas and she cooked it this way. It turned out amazing!! She said this is the best way to cook prime rib.

  • Is it ok to turn a gas oven completely off for this method or should I turn down the temp to 150 or something to make sure the oven does not cool too fast?

    • Turn that baby off! Per the instructions above, just keep an eye on it. Newer models do cool off faster so follow the instructions above if you see the roast isn’t warming up at any point and you’ll be good to go!

    • Good idea! We’ve just never done it to know for sure. I bet it would absolutely work but without testing I don’t know the potato size recommendations, etc. Just make sure you do not open the oven door at any time during baking!

      • Hi! I’m trying to buy a roasting pan because I don’t have one for this but all the ones I’m seeing say heat safe up to 450F… but your recipe calls for 500F… do I have to use a special pan to make your recipe?

  • So, I’m going to make this on NY’s Day. I have a 6lb prime rib that I didn’t have boned. I’m going to bake this in the oven at 500 degrees for 30 minutes, then turn off my oven for 2 hours and let it sit in there? Really? Like many of the above comments, I’m obviously skeptical as well, but my curiosity is totally piqued.

  • so for 23lbs it is 115 minutes with an additiinal two hours of not opening the door? i have a bake or roast option on oven, which should i use? thank you for your time.

  • I’m cooking right now a 10lb pork roast in the oven. Started it at 300 degrees, slow cooking… How long should I cook it? Its tripled tapped in foil. Thank you.

    • I have two prime ribs one , 8.910 pds the other 7.125 pds, do i combine the weights for cook time or cook time for the larger one ..Never cooked prime rib before i am worried .Help

      • Sharon, do not combine the weights. I would heat my oven and put the almost 9 lb in first. That one cooks roughly 45 min. Then I would put the 7 lb roast in about 10 min later. You’ll have to decide if you want to pull the smaller one out sooner at the end. With a crowd, some may prefer one a little more cooked through than others.

    • Tammy, with a roast that big, I would cut it in half and cook it in two pans. It will be very difficult to get even cooking on a 20 pounder. At least that’s been my experience.

    • prime rib is one of those weird things that usually is the same amount of time almost for bigger and smaller however.,that big may require a bit more…the technique I would use is 375 for exactly one hour then turn off the oven and let it rest for 3 hours and do not open the oven for nothing so make sure before putting the roast in your thermometer is inserted so you can tell when its done…then after three hours turn oven back on 375 and cook til done to desired doneness…usually for around 8 lbs for me is around 35 to 40 min…so I would think maybe hour to hour and half for your roast but you could cut your roast in half to not only speed the process up but gives you more end cuts which are favored for their doneness and that they have more seasoning on them and is great for guests that like thiers more done…when you take our your roast let it rest for 20 or 30 minutes covered with foil…before slicing…I also make my au jus then when roast comes out I drain all the juice and remove the fat and add the broth to your aujus really ups the flavors…this year I am going to thicken my aujus so it will be a awesome gravy and not running down my chin ha…hope this has helped you …don’t forget to season it well…1 tbsp thyme, 1tbsprosemary,1 tbsp black pepper 1 tbls onion powder, 1 tbls farlic powdermm2 tbls kosher salt……s is for an average roast so you may want to double that rub roast with olive oil slice slits stuff with garlic. then spinkle seasoning all over roast well all sides…let come to room temp before cooking really important then you don’t have to cook as long …maybe a couple hours or so…

  • my oven has a digital thermometer that plugs into the oven wall and reads on the outside gage. It has to be put in an unheated oven, therefore I can’t preheat before putting in the roast!! Will this method work without preheating the oven? Please say yes!!!!!

    • Hi Linda! I recommend sticking the thermometer in a glass of water or a potato while the oven pre-heats to 500 as a “work around”. When you’re ready to cook the roast just transfer the thermometer to the roast as needed.

  • This will be my first time trying to cook Boneless Prime Rib I don’t have rosemary or other seasoning I like to keep it simple what can I use, how long do I let it cook I don’t eat rare so please help

    • Please don’t.
      This is a cut that REALLY needs to be dry roasted. A Crock-Pot will drown the flavor and make it mushy and distasteful.

  • Here we go again!
    Last year I searched all over for the simplest recipe since I had never cooked a prime rib before. We had recently bought the business that my hubby had been working for and wanted to do something nice for our 2 employees for Christmas, even though things were very tight. I pride myself on being a better tha average cook and baker…I cooked the prime rib at home and placed in a preheated crockpot for transport to the shop 30 minutes away.

    The guys LOVED it…and so did my hubby!!! I make it for Christmas for my parents and they loved it too!

    This is now my go to recipe for prime rib!!! Getting ready to start cooking in the morning for the shop Christmas lunch tomorrow. I found that if I do a 7 pound roast and double the spice recipe, with the exception of the Rosemary, I can’t lose. I do use a mortar and pestle to grind down the Rosemary and let the spices sit together overnight. Put with baked potatoes that have been rubbed with butter, lightly salted and wrapped in foil, salad, a veggie and whatever desert I’m in the mood to bake. They guys are in a food coma!

    I do have a new LG double oven and don’t have a problem with the oven cooling too fast. I can’t stress how great a digital thermometer that sits outside your oven is!

    Thanks for such a great recipe! I’m hoping to try this on our smoker this summer!

    • It’s not time, it’s temperature. You want a rare to medium rare, and that’s between 125 degrees and 135 degrees, F. The ends will be closer to medium and medium well.

  • Hi to calculate weight and time.. do I include the weight with the bone in? Like last year I bought a 5 rib roast which weighed total of 11.5lb…. or would I remove the bones and weigh it? Thank you!

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  • Just tried this with a Costco ribeye roast (choice grade – 4.5 lbs) and turned out wonderful! Was melt in your mouth tender! This is going to be my go-to recipe for “prime” rib from now on!

  • Hi there! I have picky eaters in my home. I would love to try this method. How could I do so but the difference for me would be to get to MEDIUM. How long and at what temperature? Thank you!!

    • Hi Arlene – I haven’t cooked that many roasts before, as I have a small family, so can’t speak from experience. Since this recipe requires little time with the oven on, I do wonder if there would be enough heat to cook 3 roasts. It may be wise to find a recipe that utilizes continued heat to cook.

  • I have( 2) 6 pound prime rib roast with the bone tied back on. I am not sure how to calculate with 2 roast in the over. I have a viking range, I am not sure if that matters… it seems to run accurate to hot.
    do I just say 12 pounds of meat x 5 mins per pound,then shut off for 2 hours even though it is 6 pound and 6 pound roast? I have a lot of family coming and they are looking forward to it and I just don’t want to make a mistake.

    (Another site said 15mins per pound and then shut off oven for 2 hours).

    • Hi Sharon – I haven’t cooked multiple roats at a time so I’m wondering if there is enougth residual heat to cook two seperate roasts vs one. I’d take a look at recipes that keep the oven on for the majority of time vs this one that only requires 30 minutes. Just my best guess, however.

  • 2/6/2018 Absolutely the best beef recipe I’ve ever eaten! Make a 4.50 lb. boneless for 7 guests and they all raved about it! Made it with roasted sweet & golden potatoes with onion, green beans tossed in olive oil and topped with feta cheese and a salad. Recipe instructions were right on. Served with horseradish sauce and au jus but no one touched the au jus. I will never use any other recipe. This was outstanding!

    • I don’t make comments. But for this recipe I felt it was a must. I read all the comments posted below before starting. I also never cooked prime rib. But wanted to give it a go. Told my husband about cooking method and how to use the digital thermometer. He couldn’t believe that you would turn off the oven and allow it to cook. And although we have had our thermometer for several months we never used it in the oven. I must say everything worked out perfectly. My husband never had prime rib before . He was amazingly pleased. By the way it was our anniversary and I didn’t want to make a mess of things. Thanks for sharing such a delicious and foolproof recipe.

  • I made thos for Christmas and i have to say, I was a very skeptical with shutting the oven off. I followed directions and was nervous, did not open the oven and hoped for the best. It was the best! Thank you! I will never made a prime rib any other way ever again! It melted in everyones mouth and was a huge it! Thank you again!

  • Followed this recipe to the letter and it’s absolute perfection!! My go-to for holiday dinners from now on – thanks for sharing this!

  • Thank you for sharing this recipe! This was my first time making Christmas dinner and i am not a fan of turkey or ham. My local bashas supermarket had prime rib roast on sale. I bought a 8lb rr and found ypur recipe online , i bought a digital thermometer from Amazon everything came out perfect thank you

  • Hello, I have a question. We have a new oven and I’ve read that the oven will cool down faster than an older oven. So, how do I check the oven temp? Will the digital thermometer read through the glass or do you crack the oven door to get a temp? Do you scan the roast for an external reading? If I get a oven thermometer, what should it read? UGH please help. I really don’t want to mess this up. Thank you for your help

    • Hi! First off I love your name (I’m a Darcey) and as long as you’re monitoring the internal temp you won’t mess it up! I have a digital thermometer that stays outside the oven to make it easy. If you have one that’s in the oven, try and place it near the front window so you can read the temp without opening the door. If you don’t have one you can read outside, you’ll definitely need to crack the door open to quickly read. This will cool off the oven however, so crank the oven back up to 500 quickly and turn it back off once there. This will help maintain the temp since you’re oven is new and probably cools off quickly anyway. Just keep your eye on the thermometer however you’re able to and you’ll be good to go!

    • Hi Shirley – I haven’t done 4 roasts at a time, but my initial thought would be to try a different cooking method. One that keeps the oven on a low temp for longer periods of time. Four roasts is a ton of meat so I’m not sure if enough heat/energy would be provided with the “oven off” method.

  • Looks amazing, I want to make it on Friday for my first attempt. Question: to make the Au Jus, do I just use the drippings or add beef broth or……So excited to try this, Thank You.

    • I have made this before and it turned out great. I had a 17 pound roast. Here are the directions I followed. I used a broken digital thermometer and cooked the roast for 1 hour at 500 degrees. I turned the oven off for 1 hour and checked the temp. The roast was reading wrong (160 degrees) So I checked with an instant read thermometer. I turned the oven on to 300 degrees for 1 hour, then checked the temp and baked until internal temp was 135 degrees (about another 25/30 minutes). Turned the oven off and left it in the oven 20 minutes and let it rest. Perfect. complicated? I could have cooked it at 500 for 1:25 minutes like I was supposed to and it probably would have done just fine and step down to 300 degrees for a while. But still turned out great. I used the drippings for my potatoes.

      Thank you so much for this recipe! My second time using it but a large roast this time.

  • Blasting an expensive piece of meat at 500 degrees for a half-hour or so (based on its weight) and then turning the oven off for two hours, and not opening the door — or not having a thermometer to peak at (we couldn’t find ours) — and expecting a medium-rare reward was a big act of faith. We finally tried it this Mother’s Day, and it turned out perfectly. Amazing. I wish I could post the photo of it somehow. Now I’m a believer. Blast-and-sit. Yowzers.

  • This may be a dumb question but do you put lid on roasting pan or do you leave it off to create the crust? Got some nice holstein prime rib ready to giver

    • Antonella -This won’t work in an electric roaster as it won’t keep the oven hot for long enough. Find a recipe that keeps the heat on continuously vs this route.

      • How many degrees do you think I should put in my oven under the convection setting? Some has suggested to do 25 F less than regular baking

        • Hi Gina – since the oven is only on a short amount of time I bet that portion won’t really matter too much. It should cook it to your desired temp faster however. As I haven’t tried it I don’t even want to venture a guess as to how much time it would shave off. As long as you have a meat thermometer and can keep an eye on it you should be good to go!

          • Ok. Thank you! Wish me luck.. :) I’m cooking it for my husband’s dinner party this Saturday…crossed fingers..!! :&

  • I made this for the holidays for my family using the ingredients here and my whole entire family loved it. While we were eating, my mom and I wouldn’t stop raving about it during dinner. It was more than perfect. You can’t go wrong with this recipe. This is my new go-to recipe for prime rib for now on. By the way, I didn’t use a thermometer and I eye balled everything. Everything was still perfect.

  • My first time cooking a prime rib roast and following the directions was key but left the bone in and after cooking as recommended actually cooked it for 2 hours mol at 300 and it was medium rare! Had a layered squash zucchini onion Parmesan cheese baked casserole and traditional southern blacked peas and collard greens sides! What a hit! Thank you!

  • This was my very first time making a rib roast (in my 56 years). I am sorry i have not tried this before as it was delicious. i followed the recipe exactly. I thought the au jus was a little salty and not many people used it on the meat. I added it to the soup i just made with the leftover meat and it tastes delicious too. I turned my oven back on 2 times and it worked beautifully. My 6 lb roast was done in 2.25 hours or so…taking it to 130 degrees. a perfect medium roast.

  • This is a foolproof recipe!! I’m so happy that I used this method to cook my prime rib. The suggestion that newer ovens cool quicker is true. I had to bring my oven back up to temp twice during the two hours which was easy to do and then turning it off. It worked great. Was seared on the outside and medium rare on the inside,moist in the center,perfect!

  • You say to let it rest for 10 min. Should I cover it with tinfoil if my side dishes take 30 min to cook? I just don’t see the roast staying hot uncovered for 30 min. I’m a bit apprehensive as I’ve NEVER cooked a roast this way. I’ve always done the searing at a high temp and then cook at a lower temp for about 10 min a pound. I just don’t want to ruin a beautiful and expensive cut of meat like prime rib.

    • It will work fine, but with a roast that large make sure to bring it to room temperature before you cook it. Also- keep an eye on the thermometer. If you don’t see it continuing to rise you may have to turn your oven back on to heat it back up as a 12 lb does take quite a while to cook.

    • I’ll be honest. I’ve tried reheating Prime rib many times but the quality highly diminishes so I don’t do it anymore. I use it in a skillet hash, etc. instead of steak form.

    • I have sliced the leftover roast and cooked them on the grill the next day. Just enough to warm them. It turns out very well. Not the warmed up beef taste at all.

  • Merry Christmas Foodnwine. So I have a humungous 25 lb prime rib I’m cooking for Christmas day dinner and I am concerned that the 2 hour resting time won’t be sufficient enough to cook it through. I am willing to cut it in half, but that will still be a big chunk of meat. What are your recommendations?

    • To be honest, I think a different recipe that has a long and low cooking time to it would work best. That is a LOT of meat – I highly recommend making sure it comes to room temperature no matter what you do to ensure even cooking.

      • Perfect. I will follow the recommendation you said to another comment for a 12 lb roast and make sure it’s at room temperature. Thank you so much and have a merry christmas.

  • Hello – I’m really excited to try this recipe. Thank you for sharing. I wish I had found it in enough time to order from Certified Steak & Seafood. :) Since I couldn’t, I purchased two similar weighing pieces of meat. Do I use the total weight of both pieces to calculate the initial sear time? For reference, I have a Viking Professional dual fuel oven and have two 6 lb prime ribs.

    • Nope – calculate the 6lb weight, however it does usually take longer to cook two separate 6lb ribs than one. You may need to keep it in a big longer than you would with just 1.

  • Hi, I have two 5 lb rib roasts I am going to cook together. SHound I cook it for the length of 5 lbs or should I cook it like a 10 lber?

    Thank you!

    • Use the 5lb weight instructions, however it does usually take longer to cook two separate ribs than one. You may need to keep it in a big longer than you would with just 1.

  • Following your method if I put in two 6 pound roast I would cook it at 30 minutes then turn the oven off till the temperature reaches 125 for medium-rare?

  • So I ended up buying the Costco Prime Rib before I sawas this post. Can I still use your cooking directions? They differ from the Costco direction quite a bit. Also, we needed 28 pounds of meat so I bought 3 ribs (2-10 pound roasts, 1-8 pound roast). Do you calculate the initial time based on total weight even though they are in 3 seperate pans? Is the 2 hours after you turn the oven off enough for all that meat? Also, I have a convection oven. Do I use that setting versus bake? Thank you in advance for any help!

  • Any tips on how to french bone the prime rib? Also my family prefers the meat more on the rare side, does still cooking method stay the same? I seen (1) comment stated to leave it in a few minutes longer before turning it off. Looking forward to trying this, thanks for sharing your recipe!

    • Hi Terrie – I link to an awesome video showing how to french bone the rib. Very easy to follow. The cooking method stays the same – you’ll just leave it in the oven for less time. Check out the cooking calculation we included in the post!

  • If you only have one oven and you need to allow the prime rib to stay in the oven until internal temperature reaches 135 degrees for 2 hours, then remove for 10 minutes to rest, at what point should your side dishes that take approx. 30 minutes?

    • It takes about a full 3 days to unthaw prime rib – so make sure you do that to get it to refrigerator temp. From there, then pull it out on the day you want to make it to get down to room temp.

  • My father-in-law has bought us a 14 pound prime rib for Christmas. I am hesitant to let the over stay on for 70 minutes at 500 degrees for fear of over cooking. I noticed in an earlier post someone did 2, 5lb roasts. Should I leave the oven at 500 for 70 minutes? Would cutting the roast in half cut the cook time in half as well?

    • That is one huge rib and won’t overcook – that 70 minutes really chares up the outside and warms up the oven to keep cooking while it’s off. Just use the meat thermometer and you’ll be fine. As for cutting it in half, have at it! It will cut down on the actual time you keep it in the oven but not the original cook time.

  • If you have a slow cooking cycle on your oven, what would you recommend for a med. rare piece of prime rib cooking time, I can’t find my owners manual, and if I remember correctly it wasn’t that informative. Thx.

  • If a 6# roast takes 30 mins for medium rare, could I leave it in for an additional 10 minutes for medium…then turn off the oven for 2 hours?

    • Hi Nancy – Keep the cooking time the same and use the cooking timeline I included in the post to calculate how long you need to keep it in the oven for medium rare!

  • After trying various roasting methods for prime rib, I decided to use this very same method, as this is the way I roast an eye of round. Came out perfectly. I tried it out first with a 5lber for the two of us, and we were pleased with the results. I used two 5lbers for Christmas Eve, and I didn’t break a sweat, swear I would never do this again, or mumble naughty words! If you like it less medium rare, add an extra minute per pound during the initial roast. I think this is the only way to cook a roast, and the less tender cuts will be pink and juicy.

    • Hi Linda – Once you turn the oven off you leave it off. The oven stays warm enough to heat the meat to your desired temperature. This is why it’s super important not to open the oven door. It won’t work if you do!

      • In the narrative instructions it says if your oven gets too cool to turn it back on to heat up. What is too cool?

        • Ah- I see what you’re asking. “Too cool” isn’t a set temp. If you look at the thermometer and see that your beef hasn’t increased in temperature in about 10 minutes, it’s too cool to cook the beef. Quickly heat it back up to 500 and turn it back off! It will keep the oven warm again to cook it to your desired temperature.

  • My fiancé likes his food extra well done and I like my food medium rare. So how would I cook the prime rib so we are both satisfied??

    • Ashely- I’ll be honest, that’s very tough to do and since this is a very pricey cut of meat I don’t want to steer you in the wrong direction. I do think you’ll need to cut them rib into slices (vs one slab of meat) and cook that way. Cook his for a bit before sticking yours in. The method outlined above won’t work, however since you can’t open the oven door. Look for a recipe that keeps the oven on non-stop and go from there! Good luck!

      • Hi, my wife likes hers well done as well. What I do is about 15 minutes before serving I cut hers (she loves an end cut) and put it back in on a foil covered sheet for a few minutes, then under the broiler for a few more minutes to crisp it up. She is always happy with the result.

    • So im making prime rib for the first time for Fathers Day. So you only cook the prime rib for 45 minutes then turn off the oven and let it sit in there for 2 hours? Is this right? My family would prefer medium on the rib.

      • Hi Vanessa- you cook it with the oven on for 5 minutes per pound. So the 45 minute cook time is for a 9 pound rib. Add or subtract 5 minutes, per pound difference. Then you let it sit for 2 hours for medium-rare. Since your family likes rare it will probably take another 30 minutes to get it up to 145-150 (medium).

          • HI Dana – with this method you’re unable to open the door so another cooking method might work best unless you’d like the 7 pounder more on the rare side than the 8 pounder. You can always “cook” the 8 pounder for longer before sticking the 7 pounder, whoever I can’t advise on exact timing since I haven’t done it.

  • This looks so yummy!! I made my first Prime Rib for Christmas this year, and it was amazing!! Glad I found this at the #HomeMattersParty – definitely going to try it!

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