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

By / November 12, 2024
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The MOST POPULAR Prime Rib Recipe online, since 2013, with it's buttery soft interior and garlic-crusted exterior.

Cut prime rib roast on a black cutting board.

This garlic-crusted Prime Rib Recipe was one of the first prime rib roast recipes posted online – I posted it WAY BACK in 2013 and have received countless 5-star reviews. Readers come back year after year to make this Christmas dinner favorite! Make sure to watch our “how to cook prime rib” video in the recipe card.

Actual Reader Comment and 5-Star Rating – “I have never made a prime rib roast before this evening! But I had heard good reviews about this recipe from my mom and sister. They were right, it’s a great recipe and an easy recipe to follow and make. Thank you for sharing this recipe with us all! Will definitely use again. This is a keeper.” Hannah, Sept. 2022

Cooked Prime Rib Recipe on cutting board

The Best Prime Rib Recipe

This is one of the most popular standing rib roast recipes for good reason- the buttery soft interior melts in your mouth while the garlic-crusted exterior provides a flavorful contrast. 

Pair this perfect Prime Rib Recipe with homemade Horseradish Sauce, Prime Rib Au Jus, and Prime Rib Gravy, and you’ve got a knock-out holiday meal.

Why Trust This Recipe

This has been one of the most popular prime rib recipes online for 10+ years straight. Many of the “no peek style” recipes you see online where taken from this one. I’ve personally cooked close to 50 roasts, over a 20 year period, to ensure your holiday dinner is a success. In fact, all of the various photos in this post were taken by me over the years during testing.

When looking online for prime rib recipes, make sure the author has actually cooked it! Any prime rib recipe using AI photos should be avoided. Here are a few other trustworthy options to consider: How To Cook Prime Rib.

Sliced prime rib with roasted garlic.

Bone-in or Boneless Prime Rib

This prime rib recipe works for both a bone-in prime rib and boneless prime rib. In addition, it works for a whole prime rib or smaller roasts (7 bones vs 4 bones). I’ve done all the testing and calculations for you to create a perfectly cooked prime rib – no matter the size!

Bone-in Prime Rib – I prefer bone-in prime rib as the bones protect the meat when cooking. Also, I like using the leftover bones to make bone broth, which is a huge plus.

Boneless Prime Rib – If using a boneless prime rib, you’ll need to set it on a rack to roast. If you don’t have a roasting pan, you don’t have to run out to buy one. I’ve had success using a wire cooling rack on top of a rimmed baking sheet.

When shopping for prime rib for sale, keep in mind you want to pick a well-marbled prime rib. Look for a “prime” rated roast vs a “choice” cuts. It’s absolutely worth the money to upgrade. The fat marbling is what gives the steak the “melt in your mouth” buttery texture.

Other melt-in-your-mouth Standing Rib Roast Recipes: Sous Vide Prime Rib and Smoked Prime Rib.

Prime rib in a white dish on the stove.

How to Cut and Tie

If you opt for a bone-in prime rib roast, you have two options to prepare the roast before cooking:

Butcher – Ask your butcher to cut and tie it for you. More butches will do this free of charge and it only takes a few minutes. The upside is less work for you! The downside? There is none.

Cut and Tie At Home –  To cut, run your knife along the bones (where they connect to the meat) and use kitchen string to tie it back up. Here’s a great video showing detail if you’re new to the practice and would like a visual. 

Smoked Prime Rib Recipe on a black cutting board.

How Much Prime Rib Per Person

The rule of thumb is to estimate .75 lb. – 1 lb. pound of meat per person. I always go with 1 pound per person to ensure everyone grubs down and leaves full. Of course if you’re watching the budget or are serving a ton of side dishes, .75 lb. works just fine.

Here’s an in-depth article about calculating “How Much Prime Rib Per Person“.

Ingredients

Only a few ingredients are needed to make this standing rib roast:

  • Prime Rib Roast – Bone in Prime Rib or Boneless Prime Rib  
  • Prime Rib Rub – Kosher Salt, Dried or Fresh Herbs (Thyme and Rosemary), Onion Powder, Garlic Powder, Black Pepper
  • Garlic – slices of fresh garlic are stuffed in the roast to help infuse the meat with flavor.
  • Olive Oil – creates the delightful crust and helps the seasoning stick to the meat.
  • Optional: Ingredients to make a Prime Rib Sauce, including horseradish.
Raw prime rib on a black cutting board surrouned by garlic, black pepper salt and rosemary.

How To Cook Prime Rib

Cooking a standing rib roast is easier than it sounds. The perfect prime rib roast combines flavorful prime rib seasonings with the best cooking practices to help you nail your recipe. 

This standing rib roast recipe uses an easy method to “char” and then “cook” the prime rib. The very high heat, in the beginning, starts the cooking process and heats the oven to a high enough temperature to slow cook the roast. All while providing a nice char on the outside of the roast. 

Here are some step by step instructions to help you make this delicious prime rib recipe:

Dry Season – Liberally sprinkle the entire roast with salt, cover loosely with aluminum foil or plastic wrap and let rest on the kitchen counter for 4 hours. Removing it from the refrigerator early is key to an evenly cooked roast.

Pre-heat The Oven – When ready to cook, pre-heat the oven to 500°F (260°C).

Add The Prime Rib Seasonings – Pat dry the roast. Using a small knife, create small slits all over the top of the roast and insert slices of fresh garlic cloves. Coat with olive oil followed by the prime rib rub. Place in a roasting pan, bones side down (fat side up).

Image of uncooked Prime Rib Roast with string

Roast – Insert a digital thermometer into the thickest part of the roast and cook according to the Temperature Chart list below. Once the initial cook time is finished, turn off the oven and cook until your desired internal temperature is reached.

Rest – Transfer the cooked prime rib to a cutting board and loosely cover with aluminum foil then rest. Do not skip this important step as all the juice will run out. 

Serve – when ready to serve, cut off the butcher’s twine and use a carving knife (this knife is the one I personally use and recommend) to slice against the grain. Serve immediately for best results.

Slices of prime rib with horseradish sauce.

Prime Rib Cooking Time

Calculate your initial cook time by allowing 5 minutes per pound of meat. For example, a 9 lb. prime rib roast would cook at 500°F for 45 minutes while a 6 lb. cut of meat would cook for 30 minutes. Keep in mind, the oven is at a super high temperature so you may experience some smoke when you open the door to put the roast in. That’s okay! It will dissipate soon.

After your initial cooking time of prime rib is finished, turn off the oven and let the garlic-crusted prime rib sit for 2 hours. It’s imperative that you DO NOT OPEN THE OVEN DOOR. This will let the heat escape and your oven will be a lower temperature than needed. After 2 hours, the center of your roast should be around 135°F, which is medium-rare. If you prefer a higher finished temperature, just keep the oven door closed until your desired “pull/remove from heat” temperature is reached.

HUGE THING TO KEEP IN MIND – New model ovens 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 (and the roast isn’t quite at 135°F), or the temperature on your roast has stalled, turn the oven back on to 500°F. Only keep it on until the oven gets back up to 500°F, then turn it off. Again – keep the OVEN DOOR closed to keep the heat in. As long as you have a digital thermometer you have nothing to fear!

Beef doneness levels with visuals.

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Prime Rib Roast Temperature

This Prime rib recipe, and all other prime rib roasts, are measured by internal temperature vs. time to reach your desired doneness. Below are the “final doneness temperatures”. Your “pull/remove from the heat” temperature will be below the final temperatures, as the carry over heat when resting will bring it up to your desired final temperature.

My family prefers a perfect medium-rare, but it’s definitely a personal preference. Most folks we speak to prefer a rare prime rib roast.

  • Rare Prime Rib: 120-129°F
  • Medium Rare Prime Rib: 130-134°F
  • Medium Prime Rib: 135-144°F
  • Medium Well Prime Rib: 145-154°F
  • Well Done Prime Rib: 155-164°F

Tip- Download our free Temperature Chart For Prime Rib printable for quick access while cooking.

Cooked standing rib for how to cook prime rib article.

How Long To Let Steak Rest

The roast will increase in temperature the longer it rests, so you’ll want to adjust your “pull time” accordingly. Here’s a guideline to reference:

  • Resting 10-15 minutes – The pull temp will be 5-7°F below the final temp you’re aiming for.
  • Resting 20-25 minutes – The pull temp will be 20°F below the final temp you’re aiming for.

Make sure to rest for a minimum of 10 minutes before serving. 10 minutes is the absolute minimum – I actually recommend at least 20 minutes, but sometimes the guests can’t wait.

Large roast on a cutting board covered by foil.

Equipment

You only need a few kitchen supplies, on top of the roast ingredients, to successfully make this prime rib recipe:

  • Roasting Pan or Tray – We use a large roasting pan however, you can use a wire cooling rack on a baking sheet, if needed.
  • Large Cutting Board- Large slabs of meat require large cutting boards. Now is the time to upgrade if you’re using a small one.
  • Meat Thermometer – Using a digital meat thermometer is A MUST to not only see the internal temperature but the oven temperature. Make sure the one you use can withstand 500°F.
  • Optional: If you bone and tie your prime rib, you’ll also need butchers twine.
Prime Rib roast in a roasting pan.

Expert Tips

  • Using a digital meat thermometer is A MUST when making any prime rib recipe! Part of this cooking method 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.
  • Take the meat out of the refrigerator at least 4 hours before cooking, so it comes to room temperature (or close to it). This allows the meat to evenly cook inside and out.
  • Plan out your cooking schedule so you leave ample time to cook your standing rib roast 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.
  • Beef Drippings – prime rib doesn’t put out a ton of pan drippings or excess fat, so if you’re making homemade beef gravy or au jus, you’ll need to supplement with beef broth or stock. The picture above represents what I get after cooking. If you like, start with a few cups of beef broth or stock in the pan to collect the little it does put off.
White bowl of prime rib gravy.

Side Dish Ideas

Wondering What to serve with prime rib? You can’t go wrong with any of these side dish ideas:

Cut Prime Ribeye Steaks on a black plate.

Leftover Prime Rib

How to Store

Leftover prime rib is easy to store and grub down on at a later date. Transfer the roast to a Ziploc bag, or other air-tight container, after it’s cooled. Place in the refrigerator and store for up to 5 days. Ideally, you only want to slice off the beef you’ll be enjoying immediately and leave the rest as one whole roast vs. individual slices. It’s easier to re-heat and keep the desired texture when stored as a whole.

How To Re-heat

There’s a science to re-heating prime rib and I’ve done all the testing. Check out our ‘How To Reheat Prime Rib‘ post for 7 different options and tips!

Close up of a prime rib sandwich on a black cutting board surrounded by au jus and beer.

Leftover Recipes

Use the leftovers to make a killer Prime Rib Sandwich! This is our favorite way to use up leftover standing rib roast, however there’s a whole slew of ideas to consider in our ‘Recipes With Leftover Prime Rib” article.

Drink Pairings

Wondering what the best wine with prime rib is? There are a ton of options:

Wine- Bordeaux, Riojo, Syrah, Cabernet Sauvignon, Merlot, Malbec
Beer- Brown Ale, Porter, Stout, Amber Ale

A smoked prime rib roast with one slice cut off laying on a black cutting board. A glass of red wine is setting next to the cutting board.

5-Star Reader Reviews

Here are some actual reader comments and reviews on this exact prime rib recipe (you can read all of them first hand in the comments below):

Review of our prime rib recipe.
Review of our prime rib recipe.
Review of our prime rib recipe.

Additional Resources

Still, have questions? We want to make your holiday season or special occasions meal as stress-free and successful as possible! After all, this cut of beef isn’t a cheap cut. Feel free to leave a comment or question below as we’re happy to answer them. 

Prime Rib Roast

Check out this HORRID original photo. Thank you to those who saw it and cooked it anyway.

This prime rib recipe was originally posted in December 2013, but has been updated with new photos and additional text.

Cooked Prime Rib Recipe - with two slices of pink prime rib and roasted garlic next to it.

Melt In Your Mouth Prime Rib Roast

Melt-in-your-mouth Prime Rib Recipe with 1,000 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, including this Reverse Sear Prime Rib Recipe. Prime rib is one of the most tender cuts of beef, especially when cooked properly.
4.44 from 1095 votes
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Prep Time: 4 hours
Cook Time: 3 hours
Total Time: 7 hours
Servings: 10 People
Calories: 1129kcal
Author: Darcey Olson
Cost: $125

Equipment

Thermoworks - DOT stock photo.
DOT® Thermometer
Thermapen® Mk4

Ingredients

Prime Rib

  • 1 2-6 Bone Prime Rib Roast, boned and tied
  • 3 tbsp olive oil
  • 3-4 clove garlic, sliced

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

Optional Serving Sides

Instructions

  • Remove the prime rib from the refrigerator 4 hours before cooking.
  • OPTIONAL: Minutes before cooking, bone and tie the roast.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

Video

Notes

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.
If you’re out of rosemary, check out this list of Substitutes For Rosemary.

Nutrition

Calories: 1129kcal | Carbohydrates: 2g | Protein: 50g | Fat: 101g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 45g | Cholesterol: 219mg | Sodium: 1559mg | Potassium: 835mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 6mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!
4.44 from 1095 votes (1,092 ratings without comment)

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Recipe Rating




277 thoughts on “Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe”

  1. Lauren

    5 stars
    This recipe is amazing! I was slightly apprehensive about shutting the oven off, but I’m glad I did. The only modification I made was lowering the temperature to 250*F for 30 minutes after the initial high temp cooking time and only doing 1.5 hours with the oven off. I did this because I only had 2 hours to let the roast come to room temp before cooking. I will use this method from now on.

    Reply
  2. Andrea

    5 stars
    Very delicious recipe that we all thoroughly enjoyed- especially the teen boys! However next time I’d be happy to know these things so I can make a few tweaks: I rested the roast at room temperature for 3.5 hours (to an internal temp of 65), and the roast (5.5 pounds with bones in) only took an hour in my oven since it must really hold on to the heat. I did select 500 degrees on the convection setting so the heat would circulate evenly and cooked it for 25 minutes before turning off the oven – that might have sped things up (good to know if anyone is in a hurry). I feel like prime rib is such a tender cut and should really only be eaten rare to medium rare. Unfortunately, I didn’t see the note about taking it out of the oven at 115 degrees since the temperature will go up 20 degrees during resting! That was pretty essential information, and instead I left it in until it hit 135 and it was medium/well done (too done in my opinion). Next time I’ll take it out at 115 and it should be perfect. That would have only been 40 ish minutes in my oven. The spice rub was amazing and made it so flavorful; I skipped the garlic slices. Overall it was still a winner and everyone was raving about it. I rarely cook large cuts of meat so next time I’ll use this experience to make it even better!

    Reply
  3. Cherie

    5 stars
    I have two roasts, one is 8.67 lbs and one is 8.79 lbs. I want to cook them in the oven at the same time. Do I do 90 minutes at 500 or 45 minutes at 500 degrees?

    Reply
  4. Kathy Bernal

    Hi,
    This is a silly question. Preheat the oven to 500 degrees correct. For a 11 lb prime rib how long do I cook for at 500 degrees?

    Reply
  5. AK

    Your instructions do not mention the dry season, covering the rib with salt during the initial 4 hours. Is that step necessary? Or you left it out because it’s optional?

    Reply
  6. Ann

    5 stars
    I’m cooking a Beef Loin Top Loin Whole. So sear at 500° and then leave in oven with oven off unit internal temperature is 115°? You wouldn’t drop the heat for a bit?? My prime rib is 15.77lbs, boneless. Gas oven.

    Reply
  8. Jenn

    5 stars
    I followed the receipt exactly and it turned out perfect! Everyone went back for seconds. I was intimidated but you made it so easy. Thank you!!

    Reply
  9. Kevin Conforti

    THIS IS BY FAR THE BEST PRIME RIB RECIPE I HAVE EVER USED.
    I found that with a 6-bone roast weighing 9+ lbs, I needed to turn the oven back up to 500 when the oven’s internal temperature showed 150. Once the oven reached 500 again, I turned it off, and the roast continued to increase in temperature to 115. The char was perfect, and the roast was melt-in-your-mouth juicy and tender.

    Reply
  10. Kim

    5 stars
    Used this recipe for NYE to cook my first prime rib and…absolute perfection! I needed something easy that would taste impeccable and I won!

    Reply
  13. Tori

    5 stars
    Can’t wait to make this for Christmas! One question: do I rub the salt on the roast and then let the roast sit for 4 hours and then add the remaining prime rib rub seasoning (minus the 2 tbsp salt) after the olive oil? Or is there salt for the 4 hour counter time and keep the 2 tablespoon of salt with the prime rib rub? Thank you!

    Reply
  15. Kayleigh

    5 stars
    I am going to make this next week! But is the video not showing up for everyone or just me? I was really hoping to watch the video before trying to do this on my own but its just blank!

    Reply
  16. Jessica

    So my oven has a fan, it automatically comes on to cool the oven after use. Does this affect cooking time? Do I need to turn the oven on again at any point? If so what point and temp and time?

    Reply
    1. Janet

      So my oven has a fan, it automatically comes on to cool the oven after use. Does this affect cooking time? Do I need to turn the oven on again at any point? If so what point and temp and time?

      Reply
  17. Jazmine

    5 stars
    This will be our 4th year with this recipe and we look forward to it so much every year! It’s a real crowd pleaser and is really a simple to follow recipe, that doesn’t overwhelm a beginner. Printed and saved this recipe just in case for some reason something ever happens to this website! lol

    Reply
  19. Patty McNerney

    5 stars
    This was really great! My husband and I were super happy with it! A couple of small changes I made were as follows: I cut back on the salt, definitely do not need that much. My roast needed a little more oven time than the 5 mins per pound, not by much though, maybe 8 mins per lb. Please add to the recipe whether or not it should be covered at any point. Also please add to not start timing the roast until the oven comes back up to 500 after putting it in the oven (as the oven loses several degrees while placing in the oven).

    Reply
  20. Cathy

    1 star
    I cooked a 6 lb prime rib roast for New Year’s Eve. I did exactly what the recipe said. After cooking for 30 minutes at 500 I shut the oven off and let it sit for two hours without opening the door. Man was i surprised when i discovered the roast was raw!!

    What I did was sliced it up. I heated the oven to 500 and put the slices in for 3 minutes each side.

    Once it was done the roast was tasty!

    Reply
  21. Lynn Affeldt

    5 stars
    I am so thankful I came across your method for this year’s Christmas prime rib. My goodness, it turned out perfectly and we were raving with every bite. I’ll never use a different cooking method.

    Reply
  26. moshe

    5 stars
    i did this for 2 bone 4 pound rib roast it was excelent thank you! im doing it again for a large crowed a 7 bone in 20 pound roast would i still cook it at 500 for 5 minutes a pound that would be 500 for an hour and 40 minutes or should i cook it differently?

    Reply
  28. Eva

    When cooking with a bone in roast.. do I calculate the 5 min/pound time with the weight of the meat with the bone or guesstimate the weight without the bone?

    Reply
  29. Linda

    Well I just got my roast ready to put on the grill. The two things I am doing differently is, I made a paste with the olive oil and the seasoning and put it on the rib roast and I’m going to put it in our rec tec grill instead of the oven so the time will be different. I have a digital thermometer for the the grill so I’ll know when to take it off. I will do the 500 degrees and then lower the temperature as another recipe for my rec tec says to do. Looking forward to trying this. I’ll let you know how it turns out on the pellet grill.

    Reply
  30. Sarah

    5 stars
    I’ve been making this recipe for 4 years now! People talk about it all year! Thank you so much for sharing.. I did have a question, mine spits and just ruins the inside of my oven, is there a way to tent with foil etc? To try to minimize this?

    Reply
  33. David Huyge

    Is it OK to do a prime rib roast on a rotisserie in the air fryer oven? Does the cooking temp change and cooking time change or does it remain the same? I have a large capacity air fryer oven with French doors. Thank you.

    Reply
  34. Haidee

    5 stars
    OMG BEST Prime Rib Roast Recipe EVERRRR!! My kids and I thoroughly enjoyed and are grateful for your recipe. I followed it exactly as you laid out and it came out restaurant perfect, medium rare in the entire roast. They said it was the best prime rib they’d ever tasted (my kids are 19, 20, and 22 yrs so they’re good critics) Thank you for sharing this, Darcey!!

    Reply
  36. Hannah

    5 stars
    I have never made a prime rib roast before this evening! But I had heard good reviews about this recipe for my mom and sister. They were right, it’s a great recipe and an easy recipe to follow and make. Thank you for sharing this recipe with us all! Will definitely us again. This is a keeper.

    Reply
  37. Liz

    5 stars
    I was very skeptical of this recipe, just wasn’t sure that the meat would come out right. It was fantastic, will keep this one on hand and make again.

    Reply
  39. Jim

    5 stars
    Perfect prime rib…great recipe that you can add your personal touch to by using spice blends that you love…
    As for checking temperature – simply follow the suggested times..then at the end or near the end of rest time check the temperature and if needed start the oven again and cook a little longer checking a couple times during the next few minutes…then let it rest again for 15 or 20 minutes. You will have the perfect prime rib.

    Reply
  40. Christine

    If I need to get the beef drippings out of the pan to make my au jus, when is the best time to do that. I am going yo cook the prime rib at medium at it will probably be about a 7 pound roast. This is my fist time cooking one. I appreciate your help.

    Reply
  43. Stacey

    5 stars
    This was my first time making prime rib! I’m so happy I used this recipe. I was hesitant leaving the meat on the counter for four hours but it was just fine; in fact, it was still somewhat cool. I can’t wait to make this again! Highly recommend this recipe!

    Reply
  44. Chris

    5 stars
    Used this recipe for the first time this Christmas. Followed directions to the letter and roast came out perfect. It was an 8 pound roast and the recipe is so simple and basic it’s hard to believe how good it turned out. I have already referred this recipe to several friends.

    Reply
  46. Cindy A

    Wonderful out come! We cooked an 8 pound roast and it came out perfect. This recipe is so easy! My family loved the herb crust too. I also did the crockpot mashed potatoes. We loved those too! Thank you for sharing these recipes!

    Reply
  47. Kathy C

    Can I prep the roast today? I have the rub all ready and don’t want to do it all on Christmas Day. Thank you for all the helpful comments. Looking forward to trying this!

    Reply
  48. Jessica

    Question….. I’m cooking 2 roasts at the same time same oven. They are each about 4 pounds. Do I go by the 4 lb calculation or the 8lb calculation….. I’m probably overthinking it but would like some professional advice. Thank you

    Reply
  51. Kathleen

    I am anxious to try this recipe. My concern is my oven….it is electric and once you turn the heat off, a fan comes on to cool down the oven. What kind of oven do you use? It sounds to me like a gas oven would work best. Even turning the oven back on as suggested would take way too long to get back up to 500 degrees. I find this would be nerve wracking as the guests are waiting to eat. I don’t have a lot of confidence in my oven to try this method.

    Reply
      1. Kitt

        If you have an oven with an internal fan that kicks on to cool down the oven when you shut the oven off- I don’t shut mine off. I put it on the lowest temperature of the “keep warm function” instead and this keeps the oven from losing it’s temperature due to the internal fan.

        Reply
  52. Jerry

    Why insert the thermometer in while cooking? Won’t the digital readout shut off after a few minutes? I think mine would.

    Reply
    1. Darcey Olson

      Hi Jerry – you have to monitor the temp whilst cooking. Our digital thermometer connects to our phone so we can read the temp at all times. Or use a non-digital one that shuts off.

      Reply
  54. Mikey

    5 stars
    Yep. Perfect.
    TG – the kids didn’t want turkey, so I opted for prime rib. This is the 3rd time I’ve used this recipe. First time was a little over done, second time perfect…
    This morning, I got up at 5 am, pulled out the prime rib from the fridge and left it out for 5 hours to get it close to room temp before cooking. It was an 11.4 pounder. My new thermometer is also limited at 482 so I followed the directions but with the cook temp at 475F, and set the timer for 65 minutes (an extra 10 minutes to account for the lower cook temp). I also set the thermometer temp to alarm at 115 degrees. **I didn’t open the oven door**.
    At 60 minutes, I turned the oven off (I think the temp was about 70 something degrees at that point) and about an hour and a half later it hit 115F, the alarm bleeped and I pulled it out of the oven, set it on the counter and covered it with foil so it wouldn’t cool too fast. I kept an eye on the temp and a little while later when it hit 125F, so I pulled the foil off and the temp climbed to a perfect 133 and stopped. When I cut into it, – it was perfectly pink and medium rare. While it was resting I made the Au Jus. I cheated and used a packet my favorite Au Jus mix with some of the drippings after pouring off most of the excess oil. The Au Jus packet called for 3 cups of water but I only used one cup. I like my Au Jus a little thicker so I added a heaping teaspoon of corn starch to one more cup of hot water and the gravy came out a rich dark brown… super tasty.

    Thank you so much… this was awesome once again 🙂

    Reply
  55. Jayme

    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!!

    Reply
  56. Debra

    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!!

    Reply
  58. George

    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.

    Reply
  59. Debbie W

    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.

    Reply
    2. Rorie

      5 stars
      Absolutely loved this receipe. Roast came out perfect and the herb crust was so good.
      Never made a rib roast before and we made for Christmas. It was great and was easy to make. Will definitely make again. Thank you.!

      Reply
  60. Jodi

    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!

    Reply
    1. Darcey Olson

      I haven’t done two at once, but I’d cook them the exact same way, but be prepared to cook a little longer since they’re “sharing” the heat.

      Reply
  62. Danielle

    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!

    Reply
    1. Darcey Olson

      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.

      Reply
  63. Floyd Staggs

    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.

    Reply
  65. Lori

    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!!

    Reply
  66. Debbie

    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.

    Reply
  68. Jessica ward

    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

    Reply
  69. Melissa

    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!

    Reply
  70. Marie

    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!
    Marie

    Reply
  71. Gina

    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.

    Reply
  72. De

    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.

    Reply
  73. Ray

    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…….

    Reply
  74. Andrea

    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.

    Reply
  78. Jay

    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?

    Reply
    1. Foodie

      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!

      Reply
    1. Foodie

      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!

      Reply
      1. Dana

        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?

        Reply
  80. Jennifer Snyder Fogg

    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.

    Reply
    1. Foodie

      Yep! That’s exactly how this method works. I make it 3-4x a year on special occasions and have never had an issue or complaints. Enjoy!! 🙂

      Reply
  81. christine

    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.

    Reply
  82. Brian Campbell

    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.

    Reply
    1. Sharon

      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

      Reply
      1. Ashley

        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.

        Reply
    1. Ron Heffner

      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.

      Reply
    2. dhebi

      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…

      Reply
  87. Linda

    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!!!!!

    Reply
    1. Foodie

      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.

      Reply
  90. Lokie Carter

    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

    Reply
    1. Tom

      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.

      Reply
  92. Renee' Reiser

    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!

    Reply
    1. Tom

      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.

      Reply
  95. Heidy

    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!

    Reply
      1. Kim

        I plan to cook two 5 lb rib roasts at the same time and was planning to cook with the 5lb instructions. Any experience with that?

        Reply
      1. Kara A Hall

        I will tell you as someone who LOVES this recipe now that I’ve made it both ways I must say the dried spices work mmuuuchh better

        Reply
  99. Lori Sandoval

    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!

    Reply
  100. Jessica

    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!!

    Reply
    1. foodie

      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.

      Reply
  102. Sharon

    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).

    Reply
    1. foodie

      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.

      Reply
  103. RoboRep

    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!

    Reply
    1. Ann

      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.

      Reply
      1. foodie

        Happy Anniversary!! Our digital thermometer is life changing in the kitchen! So happy we could help make your anniversary dinner special.

        Reply
      1. foodie

        It depends on the au jus recipe you’re using. I usually make one with red wine or beef broth, so there is plenty for an au jus.

        Reply
  104. Anna

    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!

    Reply
  106. Fiona

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

    Reply
  107. David

    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

    Reply
  108. Darcy

    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

    Reply
    1. foodie

      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!

      Reply
    1. foodie

      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.

      Reply
  112. Sheryl

    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.

    Reply
    1. Mister Cheescake

      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.

      Reply
      1. foodie

        Hi! It doesn’t because you don’t open the oven door until hours later. At that point it’s no longer 500 degrees or smokey.

        Reply
  113. Tom and Jeanne Gorman

    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.

    Reply
  114. Doug

    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

    Reply
    1. foodie

      Not a dumb question at all!! Keep the lid off so you get a nice char on the crust and the roast doesn’t “steam”.

      Reply
    1. foodie

      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.

      Reply
      1. Gina

        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

        Reply
        1. foodie

          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!

          Reply
          1. Gina

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

  118. Jenny

    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.

    Reply
  119. Joe Maniscalco

    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!

    Reply
  120. Mary V

    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.

    Reply
  122. Tom

    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!

    Reply
    1. foodie

      Nope! You usually need a little bit more fresh to equal the dried quantity, but this is such a forgiving recipe just use what you have!

      Reply
  124. Sabine

    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.

    Reply
    1. foodie

      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.

      Reply
    1. foodie

      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.

      Reply
    2. Teresa

      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.

      Reply
  128. Fabiola Felix

    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?

    Reply
    1. foodie

      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.

      Reply
      1. fabiola felix

        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.

        Reply
  130. Alice

    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.

    Reply
    1. foodie

      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.

      Reply
  132. Meagan

    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!

    Reply
    1. foodie

      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.

      Reply
  133. Bessie

    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?

    Reply
  135. Christi

    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!

    Reply
  137. Terrie

    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!

    Reply
    1. foodie

      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!

      Reply
  138. Tammey Brown

    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?

    Reply
  140. Nouelle

    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?

    Reply
    1. foodie

      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.

      Reply
  141. Jason

    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?

    Reply
    1. foodie

      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.

      Reply
  145. KimmC.

    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.

    Reply
  146. Nancy

    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?

    Reply
    1. foodie

      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!

      Reply
  148. Vicky

    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.

    Reply
    1. foodie

      Just reading your comment makes me want to add prime rib to my meal plan this week! I’m happy it worked out so well for you!

      Reply
    1. foodie

      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!

      Reply
      1. Linda Ysncey

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

        Reply
        1. foodie

          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.

          Reply
  150. Ashley Ross

    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??

    Reply
    1. foodie

      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!

      Reply
      1. Howard

        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.

        Reply
    1. Vanessa

      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.

      Reply
      1. foodie

        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).

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          1. foodie

            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.

  152. Jamie

    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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  157. Amanda @ The Kolb Corner

    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!

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