Melt In Your Mouth Prime Rib

Prime Rib Recipe

If you’re looking for a Prime Rib Recipe, congrats! It means you’re awesome enough to realize Prime Rib is the way to go for your holiday meal.

Turkey? Been there.

Ham? Done that.

If you’re new to cooking prime rib 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 4 popular brands/companies over the past year and the clear winner was ** UPDATED RECOMMENDATION AS ORIGINAL COMPANY IS OUT OF BUSINESS**  Omaha Steaks Certified Steak and Seafood. Getting a Certified Angus Beef cut with the perfect amount of marbleization is paramount to the final product. The prime rib they sell is top of the line and we were left with a much better final product than the Costco roast we compared it against. Plus the Two Bone Angus Rib Prime is the exact same price as Costco, however Certified Steak and Seafood provides Certified Angus Beef compared to the “choice” level meat Costco is selling.

How to Cook Prime RibWe also like the fact that we can sit back and order online and avoid the mess that is Costco the weeks leading up to a major holiday. Nothing zaps the holiday spirit more than a Costco checkout line in December.

We reached out last month to Certified Steak and Seafood, to simply express our love of their product, and they were kind enough to send over their full Prime Rib Meal for us to enjoy! We’d never had any of their side dishes before and we’re thrilled with each and everyone of them. Here’s what was included:

Potato Au Gratin- We’re BIG mashed potato fans (hence our Slow Cooker Mashed Potatoes) so we were surprised to enjoy these as much as the mashed version. Think creamy, soft and cheesy. Plus you pop them in the oven for 30 minutes and they’re done. No prep work like the potatoes.

Crab Stuffing – We’re traditional stuffing fans and had never even tried crab stuffing. This crab stuffing is filling, moist and satisfying. Everything you want a bowl of stuffing to be.

New England Style Stuffed Mushrooms – Another delightful crab side dish. This can be served as an appetizer for large holiday parties also. Pairs nicely with the stuffing!

Our favorite prime rib recipe combines a delicious prime rib rub with best cooking practices to help you nail your prime rib roast.


Take the meat out of the refrigerator 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!

Melt In Your Mouth Prime Rib
Prep time
Cook time
Total time
Melt in your mouth Prime Rib Recipe.
Recipe type: Dinner Recipe
Cuisine: Holiday Recipe
Serves: Varies
  • 2-6 Bone Prime Rib (Boned and Tied)
  • 3 Tbsp Olive Oil
  • 3-4 Cloves of Garlic (Sliced or Minced)
  • 1 Tbsp Dried Thyme
  • 1 Tbsp Dried Rosemary
  • 1 Tbsp Black Pepper
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Kosher Salt
  1. Remove the prime rib from the refrigerator 4 hours before cooking.
  2. minutes before cooking, bone and tie the meat (Optional)
  3. Cut ½" slits on the top of the roast and insert minced or sliced garlic.
  4. Rub the outside of the roast with high quality olive oil.
  5. Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
  6. Let rest while the oven pre-heats to 500 degree F (260 degree C).
  7. Transfer the roast to a roasting pan, bone side down.
  8. Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
  9. 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).
  10. This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
  11. After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
  12. After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
  13. If you prefer medium just keep it in the oven until it reaches 150 degrees F.
  14. Remove from the oven and let rest for 10 minutes.


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

Beer – Brown Ale, Porter, Stout, Amber Ale

No-fail, Melt in Your Mouth Prime Rib Recipe filled with all your favorite spices- garlic, rosemary, onion and more. Make your Christmas Meal a memorable one.




  • Deborah says:

    Can this method be used for other cuts of beef, or just prime rib?

  • Fiona says:

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

  • David says:

    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

  • Darcy says:

    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

    • foodie says:

      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!

  • Julie Ferry says:

    I have a boneless prime rib. Will this method work?

  • Shirley says:

    I’m cooking 4 10lb roasts. How long do I cook it on 500 for

    • foodie says:

      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.

  • Mike says:

    I have a 23 lbs standing prim rib roast what would be best way to cook

  • Sheryl says:

    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.

    • Mister Cheescake says:

      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.

    • Julie says:

      Does the kitchen get smokey when the roast is at 500 degrees?

  • Tom and Jeanne Gorman says:

    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.

  • Doug says:

    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 says:

    Can I make this in an electric roaster?

    • foodie says:

      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.

      • Gina says:

        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

        • foodie says:

          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!

          • Gina says:

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

  • Mike says:

    The instructions call for the oven temp at 500°. That seems awfully high.

  • Viva Redding says:


  • Jenny says:

    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.

  • Joe Maniscalco says:

    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!

  • Mary V says:

    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.

  • Timothy Barringer says:

    Made this with a 7lb prime rib, crab stuffed mushrooms, mash taters, and oven roasted green beans. OMG

  • Tom says:

    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!

  • Victoria says:

    Would it matter if I used fresh chopped thyme and rosemary instead of dried?

  • Sabine says:

    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.

  • Staci says:

    Hi, this recipes looks great! Would you recommend this recipe for a 12 pound prime rib roast as well?

    • foodie says:

      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.

  • Rosie says:

    How about cooking it and reheating the next day?
    How should I reheat it?

    • foodie says:

      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.

    • Teresa says:

      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.

  • Samantha says:

    How long would you cook it if you cooked it at 395 degrees? I have birds and can’t cook over 400.

  • Fabiola Felix says:

    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?

    • foodie says:

      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.

      • fabiola felix says:

        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.

  • Anne Bryant says:

    I have a gas oven that cools down quickly. Should I turn it on a low 150 deg rather then off?

  • Alice says:

    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.

    • foodie says:

      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.

  • Melanie says:

    This sounds wonderful but I don’t see the recipe. Please share it.

  • Meagan says:

    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!

    • foodie says:

      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.

  • Bessie says:

    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?

  • Heidy Awad says:

    what about the au jus? how would I make that?

  • Christi says:

    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!

  • Hattie says:

    How long should it take for an 8 lb prime rib to be medium well

  • Terrie says:

    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!

    • foodie says:

      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!

  • Tammey Brown says:

    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?

  • Pat Godwin says:

    I can’t find the directions. Where are they?

  • Nouelle says:

    Just wondering if the meat will come from the freezer, do I still need to thaw for 4 hours just like coming from the fridge or longer?

    • foodie says:

      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.

  • Jason says:

    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?

    • foodie says:

      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.

  • Lewis Samhammer says:

    What temp would be medium-well? well?

  • Gina says:

    Is there a way to do this on the grill? I feel it would cool down quicker being outside.

  • Sarah says:

    What about using the instant pot? What would cook time be?

  • KimmC. says:

    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.

  • Nancy says:

    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?

    • foodie says:

      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!

  • Sonya says:

    Could you do this to other types of roast without bone and how long to cook

  • Vicky says:

    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.

  • Linda Yancey says:

    at what temperature do you turn the oven back on?

    • foodie says:

      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!

      • Linda Ysncey says:

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

        • foodie says:

          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.

      • Linda Barbour says:

        Do you cover your rib while its cooking?

  • Ashley Ross says:

    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??

    • foodie says:

      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!

      • Howard says:

        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.

      • KimmC. says:

        Cook 2 prime ribs one for you one for hubby. Not at the same time though. 🙂

  • It is perfect for upcoming Easter!

    • Vanessa says:

      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.

      • foodie says:

        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).

        • Dana Reed says:

          How do you time it if you are doing 2 individual roasts in the same pan? 8 pounds and 7 pounds.

          • foodie says:

            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.

  • Jamie says:

    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!

  • Audrey says:

    Prime would always be my choice for Holiday dinner. Congratulations on your #HomeMattersParty feature.

  • Hey, Darcey! Just wanted to let you know that we loved your Melt In Your Mouth Prime Rib Recipe so much when you shared it at the #HomeMattersParty last week, we’ve FEATURED it THIS WEEK! Hope you can check it out when you get a sec! Happy Friday!!!

    Life With Lorelai / Home Matters Linky Party

  • Carlee says:

    We just did a prime rib for New Year’s Eve and it was amazing! This looks good!

  • Susan says:

    After step 13, is it done or is there still resting time? Thank you.

  • I’m planning to cook Prime Rib for Christmas this year for the first time ever. Your recipe looks amazing! Thank you for sharing at Merry Monday!

  • Draven says:

    My mouth is watering already! Will pin to use this recipe asap – thanks! 🙂

  • This will be on my meal plan for Christmas day next week at Looks amazing!!

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