Making tender and juicy perfect prime rib in the oven is completely easy and doable. How to Cook Perfect Fool-Proof Prime Rib is the best, most detailed recipe you’ll find.
Just follow my step-by-step directions below….you do not need to be afraid! You can conquer and I’m here to show you how.
We love making prime rib (served with au jus and horseradish cream sauce, of course) for Christmas dinners at home, as well as many other holidays, including New Year’s Day and Easter.
Please Note: This recipe was updated Nov. 2020. For this method of cooking prime rib to successful, the prime rib roast must not be ice-cold when beginning the cooking process. Please refer to the specific recipe directions below to learn more.
Howdy. Chef Alli here. Let’s Get You Cookin’ Some Prime Rib…. Shall We? 🙂
If the words PRIME RIB AT HOME put FEAR in your heart, you’ve come to the right place. I am here to tell you that you can absolutely conquer it!
I sure remember the first time I used this method to cook a prime rib, I was really apprehensive about it.
After all, a prime rib is a quite expensive hunk of meat, so I was super worried that I’d ruin the dang thing, wasting my hard-earned money AND my precious time.
Finally, I took the plunge and tried this recipe, following the instructions to the letter. It works perfectly! I’ve never looked back.
Why is This No-Peek Keep-That-Oven Door-Closed Method the Best Prime Recipe in the World?
Whenever you’re in a position to feed a group of people, whether that’s Christmas dinner or a special Sunday family gathering, this prime rib recipe will become your go-to method.
It has made us the perfect prime rib every single, time that we’ve made it, helping us create a holiday tradition that makes special memories for our family and guests.
So This No-Peek Method for Cooking Prime Rib Really Works?
Yep, it sure does! I know it sounds weird, but it really works like a charm.
When you’re cooking prime rib, this method is ultra-easy and pretty much fool proof; I love how it allows for roasting and resting of the beef at the same time within this one cooking method.
Roasting and resting are both very important steps for producing medium-rare, tender and juicy, perfectly-cooked slabs of prime rib.
And What’s so Great About Prime Rib, Anyway?
Well, because who wants to stand around grilling steaks (even the most beautiful filet!) when you’ve got special guests to tend to?
Prime rib is not only special and delicious, it’s great to be able to do the entire roast in the oven, all in one fell swoop.
And don’t for a minute think that prime rib is a cop-out, or a less-impressive piece of meat because it’s a roast.
Prime rib is a huge RIB-EYE roast, the same cut that rib eye steaks are cut from, and it’s magnificent.
What Ingredients Will I Need to Make Perfect Prime Rib?
What Ingredients Will I Need to Make Perfect Prime Rib?-
Prime Rib Roast
There are a few things to consider when purchasing your rib roast to make prime – what to purchase, how much to purchase, how you’ll be cooking it, how to slice and serve it, and what side dishes you’ll need. I’ve addressed all of these in this Prime Rib post – see below!
Know going into the purchase of a prime rib that there many names for it; you’ll see rib roast, ribeye roast, standing roast, eye of rib roast, etc.
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Seasoned Salt, Granulated Garlic, Granulated Onion, Freshly Ground Black Pepper
These are the ingredients that you’ll season the exterior of your standing rib roast with. This is what makes the exterior nice and flavorful as you roast it in the oven, then enjoy for dinner.
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Creamy Horseradish Sauce (recipe included in the recipe card)
Prime rib just isn’t prime rib if there’s no horseradish sauce to accompany it. The main ingredient in horseradish sauce is sour cream, but the most important ingredient is the horseradish, hands down.
You’ll need what’s called prepared horseradish, which is freshly grated horseradish root. Don’t make the mistake of getting cream-style horseradish that’s located in the condiment aisle of the grocery store.
The remaining ingredients needed for making horseradish sauce are things you’ll likely already have on hand – whipping cream, spicy brown mustard, Worcestershire sauce, white wine vinegar, crushed garlic, salt and pepper.
You can make the horseradish sauce ahead of time, storing it in the fridge until you are ready to serve and enjoy the prime rib.
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Au Jus
Au jus (pronounced ah-zhoo) refers to thickened juices from a roast or other meat. The term translates literally to “with the juice.”
Traditional prime roast has always been served with an au jus that is typically drizzled over an individual slab of prime rib, accompanied with a dollop of horseradish sauce on the side.
Many people use a basic simmering beef broth as their au jus to keep it simple.
Common Questions (and Answers!) When Making Prime Rib
Should I seek out a butcher shop when I want to purchase my standing rib roast to make prime rib? And what questions should I ask the butcher?
- If you’re investing in this “prime” cut of beef, then you want to make sure you’re using the best grade of rib eye roast!A good butcher shop will have a butcher (or two) that will be knowledgeable, answering any questions you may have about pricing, how much you need per person, cooking, etc.
- Always remember this – a good butcher is one who really wants you to be successful in your cooking endeavors, since they want you to return as a customer again and again.
- Also, tell your butcher the full story so he gets the big picture. Let him know what you’re trying to accomplish, how many people you’re serving, and that you’re nervous about the whole prime-rib process, if that’s the case.
- A butcher can’t help if they don’t have all the details! And, butchers are very accustomed to their customers feeling apprehensive when it comes to purchasing and cooking their first standing rib roast, aka prime rib.
If there’s not a butcher shop in my area, is it okay to purchase the prime rib that is available from the meat case at my local grocery store?
- Great question. The primary difference in a PRIME prime rib (what you would typically purchase from a good butcher shop) and a CHOICE prime rib (what you’ll typically find at your local grocer) is basically this: the amount of marbling within the roast.
Why does this amount of marbling matter? Marbling really contributes to the level of flavor and juicy-ness in the eating experience of the prime rib.
- However, because prime rib is a very fatty cut of beef, many people feel that cooking a CHOICE prime rib is quite delicious!
I have always opted to use prime rib purchased from a butcher since I typically only cook it ONCE a year, so I want it to provide the best eating experience available to me and my family. I want that rich, buttery flavor and texture plus lots of juicy-ness, too.
If I purchase a CHOICE prime rib roast from the grocery store instead of a PRIME prime rib roast from a butcher shop, do I need to cook it differently?
- Glad you asked this question. If you go the route of choice prime rib from the grocery store, it will most likely be boneless, though not always.
If you’re cooking a choice prime rib that’s boneless, know going into it that it will cook much more quickly than a bone-in prime rib. And, since the choice cut of prime rib has less marbling, this will also contribute to how quickly the roast cooks, as well.
- When cooking choice prime rib, opt to under cook it since there is less of the marbling in the meat. You can always cook a prime rib more (longer) but once it’s overcooked, you cant’ go back!
Why are there so many names for prime rib? It’s pretty confusing. Holy cow!
- I know, I know. It can be very confusing when purchasing a prime rib roast for the first time due to all the different names for the same cut of beef: rib roast, rib eye roast, standing rib roast, eye of rib roast, prime rib roast…..good grief!
Your butcher can help you understand this situation more fully, but just know they are all one and the same roast.
- If you opt to purchase choice prime rib from a grocery store, most of the time it will have prominent prime rib labeling to help customers easily identify what they are looking for.
Is it true that prime rib is best when served medium rare?
- Trust me. Most folks definitely feel that prime rib is should be served medium rare for the best dining experience.
- After roasting the rib eye roast (prime rib), then letting it continue to rest for exactly two hours, inside that closed oven, you will have the most succulent, juicy, amazing prime rib…..perfectly medium-rare and perfectly cooked, all ready to serve and enjoy!
What is the ideal internal temperature for a prime rib that is considered medium-rare?
- The internal temperature for a medium-rare prime rib is 130-135 degrees F. at the center of the roast. You will need an instant-read meat thermometer to determine the internal temperature of the prime rib once you remove it from the oven.
How should I insert an instant-read meat thermometer into the prime rib for taking a correct internal temperature?
- Great question! Insert the thermometer into the center of the roast, going straight in from the side where the meat is the thickest. Coming in from the side helps ensure you don’t touch any bones or the bottom of the roasting pan, which can give a false temperature reading.
- Once you insert the instant-read meat thermometer into the prime rib, watch the dial. Once the temperature stops rising (this will just take a 30-60 seconds, usually) that is the internal temperature of the roast.
- For a perfect prime rib that’s medium rare, the internal temperature should be 130-135 degrees F. when it’s finished roasting and resting. (Some people say 135-140 degrees F. is better, but it’s a toss up.)
How MUCH prime rib should I purchase for my gathering?
- Most butchers recommend that you purchase one pound of boneless rib eye roast for each person at the meal, as a general rule of thumb.
If you are going the route of an in-bone rib eye roast, you should purchase 1 rib for every 2 people, which will still provide at least 1 pound of prime beef per person.
- Prime rib roasts are sold two ways: bone-in or boneless. Boneless rib eye roasts are typically cheaper and easier to manage your first time, but a bone-in rib eye roast tends to provide more flavor and a juicer, richer eating experience.
- Each rib of a bone-in rib eye roast typically boasts up to 2 lbs. of meat, sometimes even a bit more. Therefore, if you are serving prime rib to a group of 8 people, you’d need a 4-rib roast.k
- When going the route of a bone-in rib eye roast for prime rib, it’s also recommended that you never buy a roast with less than 3 ribs.
A smaller prime rib roast can often cook too quickly, providing you with prime rib that’s over cooked…..ewwwww. (There’s nothing worse than over cooked prime rib!)
Wait. So when I’m purchasing a bone-in prime rib, I’m supposed to ask the butcher to cut off the bones? How come?
- Yes! I know it may sound weird, but hear me out. Cooking a prime rib roast with the bones is going to give it lots and lots of additional flavor due to the marrow within the bones.
You want the bones! The prime rib roast itself is resting on top of the bones. Asking the butcher to cut them off means you’ll now have two pieces of prime rib – the roast and the rack of bones.
- Once the rack of bones is cut from the prime rib roast, the butcher can tie them back onto the roast which allows for you (the master chef) to be able to do something magical!
Once the prime rib roast is ready to slice, you can snip those strings and lift the roast right off the rack of bones and onto your cutting board.
Without the those bones hanging around, you can now very very easily slice that prime rib roast into wonderful slabs of heaven.
How long should I cook my prime rib when using the method you recommend in this post?
Here’s the formula for cooking medium-rare prime rib:
- Take the weight of your prime rib roast and multiply it x 6 minutes. As an example, a 6 lb. rib eye roast multiplied x 6 minutes = 36 minutes in the oven at 500 degrees F.
Once you’ve done this part, you’ll turn the oven down to its lowest temperature (usually 170 degrees F.) and let the prime rib remain in the oven to cook and rest for two hours, NEVER OPENING THE DOOR until it’s time to remove the prime rib.
Here’s the formula for cooking medium prime rib:
- Take the weight of your prime rib and multiply it x 7 minutes. As an example, a 6 lb. roast multiplied x 7 minutes = 42 minutes in the oven at 500 degrees F.
Once you’ve done this part, you’ll turn off the oven to it’s lowest temperature (usually 170 degrees F.) and let the prime rib remain in the oven to cook and rest for two hours, NEVER OPENING THE DOOR until it’s time to remove the prime rib.
**Please Note: I don’t typically recommend that prime rib should be cooked to medium as an internal temperature. Once you’ve over-cooked a piece of meat, there’s no going back.
However, if you’ve cooked that piece of meat to a more rare state, you can always cook it longer to raise the internal temperature to what you prefer.
Is there a special technique for cooking a prime rib that has a really crusty and nicely charred exterior?
- Uncover your rib eye roast the night before and let it sit naked in the fridge. This will really help with that beautiful browning we long for.
Letting the roast sit naked in the fridge overnight also helps ensure the prime rib roast can get that good exterior crust, too.
Why is it important to know exactly how much your prime rib weighs when you are ready to cook it?
- The KEY to making sure this no-peek closed-oven-door method works is to know the exact weight of your prime rib roast so you can cook it according to the formula list above.
- That said, when you open up that parcel of prime rib, be sure you keep the butcher label from the package that has the weight on it!
- Stick this somewhere safe because you are definitely going to need to refer to it when you get ready to prepare your prime rib since you’ll be cooking it a certain amount of time per pound. (Again, see above for the exact cooking formula needed.)
There’s always THAT ONE in every crowd, folks, so just be prepared and ready.
- Just accept the fact that you ARE going to have THAT ONE GUEST who will insist that “they only eat their prime rib WELL DONE”. (Ewwww….but whatever, right??)
- If you have guests (I refer to them as “Problem Children”) who think that medium-rare prime rib slice isn’t cooked enough, here’s a hack that will keep the well-done-weirdos in hand: Keep a skillet of simmering beef broth on your stove top!
- Simply slide their slice of prime rib slice into the simmering broth and let it cook for a few seconds. The prime rib slice will cook very quickly and you can then remove it from the broth to their plate. Still moist. Still delicious. Still overcooked, but it’s just what they want….and everybody’s happy!!
Do I need fancy tools to successfully cook prime rib? Nope! Not at all. Just the basics.
- The tools needed to make prime rib are minimal, truly. You’ll need a large roasting pan, a roasting rack, a KEEP OUT sign for your oven door (see the picture below to learn what I’m talking about), and some duct tape.
It might sound like I’m kidding here, but these are the tools you’ll need to MAKE SURE everybody knows you mean business: no opening of the oven door during the cooking process! And trust me, you’ll be tempted!
- Also, it’s a good idea to have a couple of instant-read meat thermometers on hand, for checking the internal temperature at the end of the cooking/resting time. (I like having two on hand so that I’ve got a second one as a back-up for temping my roast.)
- Don’t for to have a large cutting board with a channel around the edge (for meat juices to gather in), heavy-duty meat or grilling forks for lifting the prime rib from the rack of bones to the cutting board, a sharp carving knife, and a platter for serving.
Remember. Absolutely NO PEEKING if You Want Perfect Prime Rib!
- Like I mentioned above, at first I was apprehensive about this no-peek closed-oven method for cooking prime rib. Everyone loves a little peek into the oven to see how things are going, right??
- However, for this recipe, there is one VERY VERY important rule that you MUST follow: Once the prime rib is finished roasting at 500 degrees F., DO NOT OPEN THE OVEN DOOR, even though you’ll be dying to see what your prime rib looks like at this point.
- Next, turn your oven to it’s lowest temperature setting (usually 170 degrees F. for most ovens), then set your timer FOR TWO HOURS following the initial roasting process at 500 degrees F.This is where the duct tape and signage is essential. You don’t want anybody opening the door, including yourself.
- Yep, it’s a test in self control. Put that rib eye roast into the oven for the duration, completely committed to NOT opening that door until everything is said and done. DO NOT open that oven door for ANY reason!
When making prime rib for the first time, is it okay if I go ahead and purchase a boneless rib roast instead of one that has the bones attached to the roast as you recommend above?
- I know lots of people who have done this very thing so they can get their legs under them when starting out with making prime rib.
Not having to deal with the prime rib bones your first time does make the entire process seem much less daunting and intimidating. I totally get it.
Boneless prime rib cooks more quickly than a bone-in prime rib, plus they are much easier to slice, as well.
- No matter what we are cooking, its very important to feel successful so that we want to continue. If you feel that your first prime rib should be a boneless one in order to be successful right out of the gate, that is totally fine!
Is it true that you shouldn’t cook prime rib while it’s still cold from being in refrigeration? Why?
- YES! YES! YES! This is called BEAUTY REST for your beef and it is so very essential. Cooking any meat (and most especially an expensive prime rib) without letting it rest at room temperature is suicidal, in my humble opion.
When a hunk of meat has been chilling in refrigeration, all the juices and fats are coagulated at the very center, and that thing is shivering like crazy.
Beauty rest at room temperature allows those juices and fats to move themselves from the center of the prime rib roast to the outer areas of the roast, right where they need to be.
And, during the beauty rest period, the roast and all of it’s protein fibers can relax in preparation for the cooking process…something else that’s important.
Adequate beauty rest ensures that your prime rib roast can cook much more evenly and consistently, providing a far better eating experience later. Just what we long for!!
Don’t be afraid to remove your prime rib roast from refrigeration at least 4-5 hours before you being the cooking process.
- Yep, you heard me right – remove it from the fridge 4-5 hours ahead time for beauty rest on the counter, completely unwrapped. Don’t be scared!
At this point, your roast will still be somewhat chilled, but it will not be ICE COLD when you begin the roasting process – this is EXACTLY WHAT YOU WANT.
Again, Beauty Rest is a very important part of pre-game prep for a successful prime rib cooking experience – don’t skip this step!
And does the prime rib need beauty rest AFTER it’s finished cooking as well?
- YES!!! And this recipe makes it super easy – you won’t even have a chance to do otherwise!
By using this recipe (below), the prime rib roast gets it’s beauty rest during the time that you turn the oven down from 500 degrees F. to the lowest temperature setting available, typically 170 degrees F. for most ovens.
During this time at 170 degrees F., your prime rib roast will automatically be resting and relaxing over the remaining 2 hour period. No worry, no hurry….just don’t open that oven door and you’ll be golden.
Do I have to serve the prime rib with the au jus or can I skip that?
- Actually, you can skip the au jus, if preferred. Especially if your prime rib is served medium-rare, it will be super-juicy and tender, so nobody will miss au jus too much.
- And yes, many people substitute plain beef broth in place of a homemade au jus – it’s totally acceptable.
- Just remember that keeping a simmering pan of broth or au just on the stove is going to give you the option of cooking that slice of prime for somebody in your group who wants it more done. There’s always THAT ONE, as we discussed above.
- But please don’t ever skip the creamy horseradish sauce – this is just essential to prime rib!
When cooking prime rib to serve several people, is it better to cook one very large prime rib roast or two smaller rib roasts instead?
- I’m so glad you asked – this is a great question! Let’s say you’re feeding 10 people. Instead of getting one large 5-bone prime rib roast, (that’s one bone for every two people, remember?) opt for two 3-bone rib roasts, instead.
- When using this specific cooking method (the closed-oven method), I’ve found that two smaller rib roasts work best.
Also, remember that the closed-oven method of cooking prime rib doesn’t work especially well with prime rib roasts that are smaller than 2 ribs each since they are very easy to over cook.
What is the best way to slice and serve my prime rib roast?
- If you’ve asked your butcher for a standing rib roast that’s had the bones removed and then tied back on, cut the strings that hold the bones to the roast while it’s still in the roasting pan.
- Next, lift the roast up and off the bone rack that it’s resting on, placing the prime rib onto a large cutting board where you have ample room for slicing. Cut the prime rib in thick slices and place it onto dinner plates.
- Pour a bit of the warm au jus over each slice, then add a dollop of the creamy horseradish on the side. Ta-dah!!!
What are good side dishes to serve along side prime rib at my dinner?
Everybody has a preference for their favorite side dishes since they are often traditional and what your family expects for a holiday meal.
Here are a few of my family’s favorite side dishes:
- Creamy Mashed Potatoes Supreme with French Fried Onions and Bacon
- Sweet Potato Crumble or Sweet Potato Balls with Crispy Cornflakes
- Cheesy Pull-Apart Pesto Bread
- Saucy Beans with Beef and Bacon
- Delta Cornbread Salad
Printable How to Cook Perfect Fool-Proof Prime Rib in the Oven Recipe
How to Cook Perfect Fool-Proof Prime Rib in the Oven
Ingredients
For the Prime Rib
- 8-10 lb. bone-in 4-rib standing rib roast, bones cut off and tied back on by the butcher, room temperature
- 1 Tbs. granulated garlic
- 1 Tbs. granulated onion
- 1 Tbs. freshly ground black pepper, may add some peppercorns to the mix, as well, if desired
- 1 Tbs. seasoned salt
For the Creamy Horseradish Sauce
- 1 cup sour cream
- 1/2 cup whipping cream or heavy cream
- 1-2 dashes hot pepper sauce, as desired
- 1 Tbs. Worcestershire sauce
- 2-3 Tbs. (or more!) prepared horseradish **Note: this is the refrigerated fresh-grated horseradish, not the creamy-style found in the condiment section of the grocer
- 1 Tbs. spicy brown mustard
- 1 Tbs. white wine vinegar
- 2 cloves garlic, crushed
For the Au Jus
- 3 cups water
- 5 tsp. Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
- 1 Tbs. soy sauce
- kosher salt and freshly ground black pepper, to taste
Instructions
Prime Rib
- 4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub spice blend over every area of the roast.**PLEASE DO NOT SKIP THE STEP OF REMOVING THE RIB ROAST FROM REFRIGERATION TO REST BEFORE COOKING IT. REMOVING SOME OF THE CHILL FROM THE ROAST AND LETTING IT REST IS ESSENTIAL FOR THE SUCCESS OF THE CLOSED-OVEN METHOD FOR COOKING PRIME RIB IN THIS RECIPE.
- When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F., placing your oven rack in the lower third of the oven.
- Place the seasoned roast, fat side up, onto a roasting rack in your roasting pan. *Note - If you don't have a roasting rack, make one by placing whole ribs of celery and whole carrots side-by-side across the bottom of the roasting pan - this works just great. If you don't own a roasting pan, you can also use a very large cast iron skillet, depending on the size of your roast. Or, you can even turn a rimmed baking sheet into a roasting pan, if needed.
- Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare. (As an example, a prime rib roast that weighs 10 lbs. would cook for 60 minutes at 500 degrees F.) **If your goal is a finished prime rib that's cooked to medium instead of medium rare, cook the rib roast for 7 minutes per pound.
- When the timer sounds, immediately turn your oven temperature down to the lowest setting, which for most ovens is 170 degrees F. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR! Set your timer for 2 hours at this point. Now is the time to break out your duct tape and signage to lock down your oven door. Tape it shut with as much duct tape as needed, adding the DO NOT OPEN sign as well. Do WHATEVER IS NEEDED to make certain that oven doors stays absolutely shut for the next two hours!!
- When the timer sounds at the full 2 hour mark, open the oven door, using an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be 130-135 degrees F.
- **If your roast temps a bit cooler than 130-135 degrees F, simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees, checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees to the desired temperature.
- Snip the strings that are holding the bone rack to the prime rib roast. Using big forks, lift the prime rib roast from the rib rack and the roasting pan, placing it onto a large cutting board.
- Slice the prime rib into thick slices, placing them onto dinner plates. Pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
Creamy Horseradish Sauce
- Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.
Au Jus
- Place the water into a skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, as well as the soy sauce, and garlic, whisking until well blended. Season to taste with salt and pepper; keep warm.
Notes
Nutrition
More Delicious Meat Recipes to Enjoy –
- How to Make Tender and Juicy Smoked Beef Tri-Tip….That Slices into Slabs of Steak!
- Instant Pot Beef Barbacoa with Fresh Corn Salsa
- Maple Pecan Glazed Ham
- Country-Fried Steak Fingers with Cream Gravy
- Instant Pot Hot Beef Sandwiches with Brown Gravy….Just Like Grandma Made
- Instant Pot Easy Swiss Steak
- How to Cook Eye of Round Roast Beef
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Can’t wait to try this recipe. Looks easy enough for even me!!!
Alli, I’m trying this today!!. Sid
Around the bone did not cook
Trying this right now! Not exactly sure you’d call it “prime”, but I will! My grandsons raised the beef!! I don’t “do” butcher shops, even, most of the time. Almost ready to turn off the oven! Can’t wait to see how it turns out!! 🙂
Hi Debbie – I hope it was a huge hit. We love this recipe for Prime Rib – my guys just go crazy for it. Please let me know how it turned out for you. Your fan,
Chef Alli
Hi! We are planning to make this recipe for Valentine’s Day and looking so forward to it because the pictures are beautiful! However I was not able to find the Knorr au jour packet in our store. I did find a little bottle of au jour concentrate to use. It sounds like you mix the spices and press them into the meet, but do you also add the Packet mixed with water/or in my case the concentrate and rub that all on? Just worried may be to liquidy or I’m not understanding? Thank you got your work! Appreciate your instant pot recipes also?
Hi Kim – just seeing your comment and questions. I will check this recipe and get right back with you!! Chef Alli
Hi Kim – So I looked over that recipe to see what in the world I did wrong! After studying it, I realized what happened. That Knorr item is not available in all markets (if at all anymore!) so I decided that I need to update the recipe with another way to make au jus, which I did. But THEN, I forgot to delete that product from the recipe ingredients. I’ve corrected the recipe and all is good now!! So sorry for the confusion and that it took me a bit longer to get back to you than I intended. Happy Cooking!
Chef Alli
Makes perfect sense and we made it just like you just described, and are making it again tomorrow! It’s a winner! Thanks so much for your reply.
Kim Miller (Marilyn Domer sister in law?) Grenville New Mexico
The BEST ever, and right on point! Thank u
Hi Jill –
So glad you enjoyed the prime rib!! We love that recipe – perfection every time.
Chef Alli
If the bones are still intact ,can I still use the time you suggested
Hi Vicki – I so apologize that I didn’t see your question sooner! The answer (though I’m sure it’s not helpful now!) is yes regarding the bones. I hope this prime method of cooking was successful for you. I’ve had so many positive responses to it – it just thrills my heart!
Please let me know if there’s anything else I can do you help you.
Sincerely,
Chef Alli
Hi! For a 19# prime rib, is the same cooking method appropriate? Thanks so much! Can’t wait to try!
Hi Sarah –
A 19# prime rib is for sure a monster! Holy Cow!! 😉
You can use the same cooking method as long as you make very very sure that the prime rib roast is not ice cold when you put that guy into the oven to begin the roasting process. For a prime rib that size, I’d be sure to let him set out at room temperature for at least 4-5 hours. You will see that the meat is still chilled at the end of this resting time at room temperature, but it’s no longer ice cold from refrigeration. I hope this makes sense. Please let me know if you have further questions and I’ll get back with you asap. Also, make sure that your roasting pan gives you ample room for your prime rib roast – you want the heat from the oven to be able to circulate well. You could always cut the prime rib in half, too, as another option. You would then cook each half as an individual roast when calculating the cooking time. Let me know your thoughts!
Chef Alli
Hi Chef Alli, thanks for this easy sounding recipe. Would this method work with other cuts of beef like a NY strip roast. Thanks.
The roast comes out perfectly cooked the way we love……But the only thing is it comes out STONE COLD.
Hi Ralph – I’m not sure why that would happen with this recipe as I’ve never experienced that in all the years I’ve made prime rib this way. I’m wondering if the newer ovens might have a fan that cools the oven after it’s turned off. I am going to do some research on this asap. I have your email here and I will get back to you when I learn more.
Sincerely,
Chef Alli
Just to clarify…I’m roasting a total of 10# of prime rib. I’ve cut it in two for more even roasting. Do I use the total weight for my calculations or the half weight?
Hi –
This is such a great question and I’m glad you asked. Since you are cutting the roast in half to make 2 smaller roasts, you will adjust the time to half of the total original weight. To clarify, this would be using 5 lbs. for the cooking time calculation. Hope that makes sense and that your prime rib is a huge success. Please let me know.
Sincerely,
Chef Alli
I have all the ingredients and making this Christmas Day.
Hi – I hope you found this recipe to be a great success! We sure do love it.
Sincerely,
Chef Alli
If cooking 2 roast, each 3 bones, would I be cooking it at 500 for 6 minutes for the weight of one 3 rib roast or would I calculate cooking time on the total weight of the 2 roasts.
Hi Marge –
You would be calculating the time for one rib roast since they are separate.
Chef Alli
I purchased a six rib roast and now decided to cut it in half, do I still follow the closed oven method above and put both halves in and set it for six minutes per “total” weight ????? Thank you
Hi Fred – I’m so sorry that I’m just NOW seeing your comment and replying to your question! I hope you had success with this method of cooking prime rib, in spite of me not replying in time. I hope that since you cut it in half, you use the time of 6 minutes per pound since they were cooked separately. Please let me know.
Sincerely,
Chef Alli
Making this today. Can hardly wait.
Hi Pam –
I hope the prime rib turned out great for you. I’ve had tons of comments from all kinds of people who loved it and were successful with this recipe.
Hope you can let me know,
Chef Alli
I’m going to try it tomorrow! Are you serious about the duct tape??
Hi Brian – At my house, I’m totally serious about the duct tape! I have a bad habit about opening my oven door without even thinking, so I can check what I’m cooking. Knowing this, I use both signage AND duct tape so I absolutely can’t open that oven door during the cooking process!
Hope you tried this method of cooking prime rib and had great success.
Sincerely,
Chef Alli
I have made this technique 4 times now in the past year with 4-10 lb. rib roasts and it has come out perfectly Every Single Time! I will never use another baking technique for a rib roast.
Hi Danielle –
Thanks for letting me know about your success with this recipe and technique. I’m so glad it worked well for you – we have used this technique for years now and love it!
Thank you for you comment here.
Sincerely,
Chef Alli
Tried this yesterday. By far the best and most perfectly cooked prime rib zi have ever cooked. Thanks Alli for helping make our Christmas dinner the best ever.
Thank you
Hi Dave –
So glad you loved this prime rib recipe and that it was a success for your Christmas dinner. We have made our prime rib this way for years! Thanks again.
Sincerely,
Chef Alli
I’ve tried this method. Oven temperature was fine. Exact weight of roast was verified. All steps followed exactly. The roast was bloody rare. Very unappealing. I ended up having the roast longer for the desired doneness. I suggest a more consistent temp. for a longer time.
Hi Rosa –
I am so sorry that you had a bad experience with your prime rib. I had a couple of other people say that it didn’t work for them, as well, though I’m thankful that the majority expressed great success. I’m wondering if the outcome for you may be a new oven that has a fan at the back for cooling down the oven as soon as its turned off. I am going to do some research on this and I will get back to you regarding this.
Again, my apologies.
Sincerely,
Chef Alli
In step 3 mentions mixing spice mix with kosher salt. But no mention of kosher salt in list of ingredients under prime rib, only seasoned salt?
Hi Ray –
I had to go check the recipe to see what I had done. Yes, the kosher salt is supposed to be seasoned salt in Step 3. I have made this correction in the recipe, thanks to you. I so appreciate you pointing this out.
Hope you tried the prime rib recipe and had great success, in spite of the error in Step 3!
Sincerely,
Chef Alli
Make sure your oven is in good shape and has good insulation.
Hi Ray –
You are not alone!!! In researching this problem and talking to several others who had this same issue, I updated my recipe. Instead of turning the oven completely off for the last two hours as previously instructed, turn the oven temperature down to it’s lowest setting, which will vary slightly from oven to oven; this will range anywhere from 170 degrees F. – 200 degrees F.
This solves the problem of older ovens that may not insulate it’s heat as well, and also the new ovens that begin the cooling process as soon as the oven is turned off.
Thanks for pointing this out so it can be part of the comments on this recipe post – I sure appreciate it.
Sincerely,
Chef Alli
My first prime rib and this is our 10th anniversary. Great recipe
Hi Bonnie!
So glad this recipe worked well for you – we love it too!
Chef Alli
Chef Alli – I made this exactly as written for a 3 bone prime rib for Christmas this year after watching your Thursday FB demo. It was fantastic, and we used that horseradish sauce on many things – delicious!! The meat was only 55 degrees when I turned the oven off (which scared me a bit), but it got to 135 before the 3 hour mark!! Loved it. Thanks!!
Hi Karen –
Thank you so much for your comment and 5-star rating – I so appreciate the feedback. You mentioned that the meat was only 55 degrees when you turned off the oven. I’m assuming you have one of those swanky thermometers that you can insert, then shut the oven door and watch the monitor? I’m asking because I want to make sure you aren’t opening the oven before the 3 hour rest? Please let me know. I’m so glad that your family enjoyed this prime rib!
Sincerely,
Chef Alli
Chef Alli,
I am excited to make this prime rib this weekend! I purchased a boneless prime rib. from the grocery store. Are the cooking times the same, based on weight? Mine is an 8.79 lb boneless.
Thank you for the recipe!
Hi!
I’m thrilled you are going to try the prime rib this weekend!! I’ve had so many people reach out to say they’ve had great success with the recipe and that they really enjoyed their prime rib.
Since your rib roast is 8 lbs.+, I’d probably still stick with the 6 mins per lb, if it were me, even though it is boneless.
Be sure you let the rib roast rest, unwrapped, on the counter prior to roasting it so the chill from refrigeration is not as prominent when it goes into the oven. I can’t stress enough how important this particular step is!
Since you rib roast is of good size, I’d let it rest on the counter for a couple of hours before popping it into the oven to roast!
Would you mind following up with me following this weekend to let me know about your experience?
I would SO love to hear back from you.
You can do this!!
Your fan,
Chef Alli
Thank you so much for your advice and fabulous recipe! It came out perfect! I will never cook it any other way!!
Hi Kristin – I’m thrilled that your prime rib was a success…that makes my heart so happy!
Thank you for letting me know,
Chef Alli
I made this for dinner last night and it was the BEST prime rib I have ever made. My husband loved it even more than me! Thanks for sharing.
Hi Anna –
So glad this recipe for prime rib was such a hit for you. Your comment made my heart sing!
Sincerely,
Chef Alli
This is seriously soooo good and so so simple. As I write this, my Rib Roast is cooking and it’s the 3rd time I have cooked my roast this way. I first found this recipe around the holidays 2019 and was a little skeptical about the cooking method and that I had never cooked a Rib Roast before. I fallowed the directions and added chunks of fresh garlic throughout the top of the roast. I cut skits across the fat cap just deep enough to push a chunk of garlic in, not a whole Clove , I just peeled and cut up the garlic in pieces. This will always be the way I cook my Rib Roasts.
Hi Dawna –
Thank you for your comment on this recipe for prime rib. I, too, was a bit skeptical when I began using the closed-door oven-off method of cooking prime rib but just HAD to try it out. I’ve never looked back. I love your suggestion of the garlic and I’m definitely going to try that when I do my next prime rib. So glad you like this recipe as much as we do!
Sincerely,
Chef Alli
I wanted to include a pic but it won’t let me attach one! Thanks for the recipe!!!
So glad you enjoyed the prime rib recipe. Can you send a pic to me via email: [email protected]?
I’d love to see your rib roast!
Chef Alli
Amazing!!!
Thank you so much for this wonderful recipe. I will be using your method today to prepare a roast for 14 friends. I did have the butcher cut the roast into 2 heavier 3 bone roasts (14lb total) but as the roasts are cut into smaller 7lb roasts, I will use that weight for my math (7lbs x 6min @ 500). I hope that’s right 🙂
Hi Minta –
I’m so glad you are a fan of my prime rib recipe. Once we began making it this way, we’ve never looked back. Such a great method. I think you were very smart to roast 2 smaller roasts in stead of one giant one – your math sounds just right, too. Hope it was grand!
Chef Alli
I have read all the comments and have the same problem as a few of the other cooks.
When the oven is turned off it immediately starts to cool down. And it cannot be changed.
What can we do to compensate for the temperature cooling down to 0 in a mater of a few minutes? Chef I Hope you have a solution for us.
Thank you.
Hi Sandra –
Thank you for your email. I’ve been testing this exact thing and have come up with a solution. Instead of turning the oven off, I’m going to change the instructions to say to turn the oven to it’s very lowest setting, which is usually 170 degrees F on most ovens. I haven’t adjust my recipe or post yet, but am planning to do so today or tomorrow. As soon as it’s completed, I’ll send you an email to let you know first thing.
Chef Alli
Will try this for my 2020 Christmas dinner. I’ll keep you posted on how it turns out ??
Hi Gail –
Please let me know. I’ve had lots of great comments and emails regarding success with this prime rib recipe and I’m planning for it to be the same for YOU! I love getting any kind of feedback so I know what kind of experience cooks are having with my recipes.
Talk soon,
Chef Alli
Is it best to use gas or electric oven for your method of cooking prime rib?
Hi Mel – This is a great question and I’ll make that notation on the recipe in case others are wondering, too….and it’s likely they are! As long as you use the updated method in the recipe where you turn the oven down as low as it will go (formerly the recipe instructed to turn the oven completely off), you should be able to use either type of oven – gas OR electric. Also, if it’s a convection oven, it may not take QUITE as long. I don’t have convection (sadly) but I’ve received comments that the convection speeds up the process just a bit once you turn the oven down as low as it will go for the final part of the cooking process.
Hope this helps – I’d love to hear back on your prime rib experience, too.
Sincerely,
Chef Alli
Thank you so much for this recipe!! This was my first prime rib and it turned out amazing!!! I didn’t need to leave it in the oven for the whole two hours at 170–it reached 135 at 1 hour and 15 minutes. It was perfect. I did use the convection so I’m not sure if that’s why it reached its temp a little faster. Nonetheless, it was amazing and I’ll definitely be using this recipe again!
Hi Shannon –
I’m so thrilled to hear this!!! You have made my heart sing with this news. I love it when cooks are successful with a recipe – especially one that seems a bit intimidating…..like PRIME RIB!
Super excited for you,
Chef Alli
Hi Alli,
Do I use peppercorns or ground pepper for the rub for this prime rib?
Hi Kathe –
I had to go to that recipe just now to be certain! I think one of the first times I made it (as you can see in the pictures) I used whole peppercorns, which is what I personally prefer.
However, my family prefers it without the peppercorns as they don’t enjoy the texture. So, I’ve started just using straight up freshly ground black pepper in this recipe. If you’d like to add a few peppercorns to the mix, I sure think it makes the outer crust of the prime rib look fabulous!
Let me know if this helps,
Chef Alli
I’m glad you revised to leaving the oven on low, although I’ve used your shut the oven off method and that worked perfectly too!
If I leave the roast “naked” in the fridge overnight so it will “crust” well, do I still need to take it out 4 to 5 hours before cooking?
Hi Laura –
If you’ve used the shut-off-the-oven method and it worked just fine, I’d continue to do it that way. I adjusted the recipe to say “turn the oven to it’s lowest setting” (instead of turning it completely off) because depending on your oven, sometimes they don’t hold the heat like they should, or sometimes the newer ovens begin a “cool down” process immediately after the oven is shut down, so the prime rib doesn’t cook as efficiently as it should. I hope that makes sense.
And, yes, no matter what you do to the roast in the fridge (naked or not) you will still need to take that puppy out 4-5 hours ahead of when you want to begin roasting it so you can get the chill off the meat – this is so essential for cooking any type of meat. Please let me know if you’ve got more questions – I’m always happy to help as I want you (and everyone else) to be successful in the kitchen!
Sincerely,
Chef Alli
In the text prior to the actual recipe, you mention that you use seasoned salt, granulated onion and granulated garlic to season the meat. However, in the actual recipe, you use seasoned salt, granulated garlic and pepper, but no mention of granulated onion. Which is correct? And if I am suppose to use granulated onion, how much? I am making this roast on Christmas Day. Thanks!!
PS-my husband and I both graduated from K-State, wondering if you live there as you mentioned the Manhattan butcher….
Hi Lisa –
Thank you for bringing this to my attention. I’ve adjusted the recipe to include the granulated onion in the ingredients as well as in the directions. So sorry for the confusion. I don’t live in Manhattan though I travel there quite often since many of my clients are located there. Love the Little Apple! I actually live about 25 miles North of Topeka in the small town of Mayetta, so Manhattan is about an hour away from us.
Please be sure to let me know how the prime rib goes for you – I’m sure it will be quite delicious and we’ve had great success with this cooking method. I’d appreciate a comment and a rating if you would be so kind.
Thanks a bunch,
Chef Alli
Hi Chef Allie,
What oven setting is best to use, roast or bake? I’m making this for Christmas dinner; it’s my first attempt at a rib roast which is semi boneless. My understanding is, the roast setting tolerates higher temperatures and is best for meats/roasts. Other chefs have mentioned to bake, I would like to know what setting you use.
Hi Linda –
Such a great question! I’d use the roast setting that’s available on your oven. Because many home ovens may not offer the option of a special “roast” setting, many recipes use the term “bake” since that setting would be available on any oven – I hope that makes sense. And, anything you’re baking in your oven at a high temperature (usually uncovered) would also be considered “roasting”.
I hope you will let me know how your rib roast turns out for Christmas – I fully expect you to rock the house!
Sincerely,
Chef Alli
P.S. Let me know if you have any questions!
I’m making this for my first time for Christmas. Can it be done in a roaster instead of the oven? Will that have any effect on the cooking method?
Hi Katie –
Yowza. I’ve never done a prime rib other than in my oven. My main concern with doing a prime rib in a roaster would be the initial browning that really makes the prime rib look so beautiful. Otherwise, I’m sure the roaster would most likely work just fine. If you start it in the oven to get the beautiful browning that you need, I’m sure you could then move it over to the roaster to finish in there. Again, I’ve not ever tried this so I can’t speak on this for sure. If you do try it in your roaster, I’d sure love to hear how it turns out!!
Please let me know – you can email me here: [email protected]
Chef Alli
Do you insert a thermometer during the cook
Hi Brian –
If you have a regular meat thermometer that you can insert at the beginning of the cooking process and leave it in there as the prime rib cooks, that is fine. I prefer to use an instant-read thermometer that is just inserted to quickly take the temperature of the center of the meat and removed once you know the internal temperature. Or, there are those sweet meat thermometers that have a long cord and can be programmed to let you know when the meat reaches the temperature you’ve programmed it to. And, I know people who have this type of thermometer that also syncs to bluetooth so they can receive the notification on their phone no matter where they are in their home. Fancy! Maybe some day I’ll have one of those!
I hope this helps to answer you question – if not, please let me know!
Sincerely,
Chef Alli
Hi Katie,
We have newer Viking Ovens and temperature probes that connect on the wires to outside monitors…..My question …..The ovens have a cool down fan that cannot be turned off. Should I try and do the 500 degrees and then shut down and monitor the temp or should I go with turning it down to 170? I also read leaving it off then if necessary preheat to 270 for 5 minutes and then off again. What is best with a cool down fan oven. We have a Prime Prime Rib.
Hi Harvey –
Many of the newer ovens begin the cooling process once the oven is turned to the OFF setting. To adjust for this, I’ve updated my recipe instructions. Instead of turning the oven off, turn it to the lowest setting (usually 170 degrees F., but this can vary from oven to oven slightly) and continue the final stage of the recipe.
I hope this helps – please let me know if you have any more questions. You can always email me here: [email protected]
Sincerely,
Chef Alli
In the directions it says after turning down the temp, keep it in the oven at 170 for 2 hours. In some of your comments, it says 3 hours. To plan my dinner, how much time should I allow? I’m looking forward to making this easy, fancy dinner.
Hi Ellen –
When you are finished with the roasting period (at the 500 degrees) based on the weight calculation (6 or 7 minutes per lb. depending on whether you want medium-rare or medium), turn your oven to 170 degrees (or the lowest setting your oven offers) and let the prime rib cook from residual heat, rest, and relax during the final 2 hour period. I’m sorry if my post mentions 3 hours at this point in the cooking process – that is confusing and I’ll definitely be checking that out to adjust it. 2 hours is the correct finishing time once the prime rib has roasted at 500 degrees F.
Please let me know if you have further questions – I want to make sure this is a big success for you!!!
Sincerely,
Chef Alli
S
Just wondering if I need to let the prime rib rest out of the oven after it reaches its desired temperature and if so for how long?
Hi Shane –
Great question!! Typically, when cooking meat, you’d be correct in that it needs to rest following the cooking process. However, with this specific recipe and cooking technique, the meat is actually resting during the final 2 hour period of the recipe as it sits in the oven. The beauty rest part is always important when cooking any kind of meat and I’m thankful you brought this up.
Hope your prime rib is grand,
Chef Alli
I know you say 6 x lbs but want to confirm it’s the same for boneless and bone in. I have a boneless 3.4 lb prime rib so I am going under assumption I should cook at 500 for 21 minutes or so and then do lowest oven temp for 2 hours. Is that right?
Hi Frank –
Since you are using a boneless rib roast, you likely will not need to cook it as long. I would recommend using 5 or 5.5 minutes per lb. since you can always ADD more cooking time, if needed, but you can’t take it back. There’s nothing more disappointing than an overcooked prime rib, either! Please let me know how this goes for you – I’m anxious to hear your experience.
Sincerely,
Chef Alli
I have a 5.66 lb boneless angus prime rib. Do I still cook it for 6 minutes per pound at 500 degrees or reduce it to 5 minutes per lb because of it being boneless? Thank You for your help and
Merry Christmas?
Hi Diane –
You are correct! Reduce the cooking time per lb since your rib roast is boneless. You can always cooking it a little more, if needed, but if it winds up over-cooked you can go back. Hope your prime rib rocks the house!
Chef Alli
Everyone here is afraid to try this lol we like ours rate so going to do 5.5 min a pound. Will come back with our results!!!
Hi Shari –
You are smart to start off with 5.5 mins per lb. We can always ADD more cooking time but we sure can’t take it back. Don’t be afraid of this recipe – it works. But I must admit, I was hesitant at first, too. You can do it!
Chef Alli
Hello and Merry Christmas 2020. We are having Prime Rib this afternoon and I am so excited to try your recipe. Our little family of three is getting together today. Normally we have 15+ but 2020 has been a different year. Hence, using this recipe. We decided on Prime Rib and I wanted to cook THE BEST PRIME RIB RECIPE. And I found you!!! Meat is resting right now, fixing to go in the oven in about 30 minutes. Thank you for your recipe and Merry Christmas and have a safe and Happy New Year!!!
Hi Kathy –
I think your situation is the perfect one for starting out with the process of making prime rib! Cooking a big rib roast for a large group can feel super intimidating, especially with your first one. Making this recipe for your smaller group this year is a super smart way to get one under your belt and feel successful right out of the gate with prime rib. Please come back and let us know how it all turned out – I appreciate all kinds of feedback here.
Sincerely,
Chef Alli
Merry Christmas!
Perfect prime rib!! I followed the recipe to a T, had an 8 1/2 lb 4 bone rib roast and it came out perfectly!! Everyone loved it! Thanks, will never make prime rib except this way again.
Hi Rita –
This makes my heart sing! Isn’t this just the coolest way to make a delicious prime rib roast? I’m so glad it was a success for you.
Cook on!!
Sincerely and thank you,
Chef Alli
Easy and came out perfect!
Hi Jacqueline –
Thank you for letting me know – I so appreciate the feedback, and on top of that, I’m really glad your prime rib was a success.
Sweet!
Sincerely,
Chef Alli
I’ve never made a prime rib before and tried this recipe for my Christmas meal. It was AMAZING! My oven messed up a bit I think and didn’t quite get up to the 500. I followed the additional directions and cooked it for an additional 45 mins at 375. It was PERFECT! Thank you!
Hi Jodi –
Thank you so much for letting me know about your prime rib experience using this recipe and cooking method. I appreciate how you shared the adjustments you needed to make with the cooking process, too. Way to go!
Glad your first time cooking prime rib for your fam was a success – you’ve made my heart sing. Cook on!!
Sincerely,
Chef Alli
Epic fail. 70$ worth of prime overcooked. I wish I would have known your original recipe said to Turn off the oven completely for the two hour rest. The 170 over cooked our meat. It was 150 before an hour and a half. We should have trusted our gut, but we were simply following your no fail recipe. All of the previous praising comments were from turning the oven off completely and you should leave it at that. That’s how we did our turkey at thanksgiving and it was absolute perfection. Well make our own rules next time.
Hi Lori –
I cannot tell you how sad this news makes me. I know it was a huge let down and believe me, I’ve been there more than a time or two myself and it is frustrating, for sure. You are correct that the original recipe instructed to turn the oven completely off during the last two hours of the cooking process. Because too many people were telling me their oven wouldn’t hold the heat or immediately began the cool-downprocess when the oven was turned off, I tested the recipe to see if turning the oven to the very lowest setting would work. I found that this method consistently worked better so I adjusted the recipe instructions. I will re-evaluate this to see how I can give options for this step in the recipe instructions. I appreciate you taking time to share what happened with your rib roast. My goal here is always to help home cooks be successful. My apologies, truly.
Sincerely,
Chef Alli
We made this Prime Rib for Christmas eve and LOVED it! Bought a 16 pound bone-in roast in Krovac air tight packaging, cut it in between bones to make two roasts on 12/23. Seasoned and left uncovered in the fridge overnight. Set on counter about 6 hours before baking. Put large one in a little longer than smaller roast. Once 6 min/lb was done turned oven to keep warm setting which was 200F. Read oven manual to find out about resting options. This recipe is a real winner. Thanks so much for sharing!
Hi Jennifer –
I am so glad to know this recipe was a success for your Christmas Eve dinner. And, I appreciate that you shared some details of the steps you took to conquer your rib roasts as you prepared and cooked them. Way to go!
Sincerely,
Chef Alli
Tried your recipe for our family Christmas Dinner. It was so easy and cooked perfectly. I had to adjust the initial temp to 450° because of my pan. I set it for an hour for 8lb roast. Checked the temp and it was a little below the 135° so I put it in just for a few more minutes at a climbing temp. Then took it out and let it rest. The au jus was so tasty as well. It was a success. Thank you!!
Hi Kathy –
Thanks for sharing how you adjusted this recipe to best work for you and I’m so thrilled to learn it was a success!!
Sincerely,
Chef Alli
Made this today..Followed your recipe step by step and it turned out wonderful. I was so apprehensive about it since this was the first time I have cooked Prime Rib but it was perfect. I made the Au Jus from your recipe and added the drippings from the prime rib pan to it and it was wonderful. Thank you for the recipe!!
Hi Marcy –
I’m so glad to learn that you had a great prime rib experience using this recipe. Love it that you added the prime rib drippings to the au jus – so smart. Thank you for taking the time to make a comment to let me know and also for the rating – I so appreciate it!!!
Happy New Year,
Chef Alli
Thank you for your recipe! My prime rib turned out perfect! I also made your horseradish sauce and aujus…..on point! Rave reviews from my whole family! **I added rosemary and thyme to the rub **I made an herb gravy with the roast drippings, potato water, and flour/water shaken. Nummy! (I wanted to add a picture to show you…..but I don’t see where to do that)
Hi Denise –
Wonderful news – I know cooking a prime rib can be rather scary but I’m so glad you conquered. I also appreciate all the adjustments you made to make the recipe your own – you made my mouth water! Cook on…..
Sincerely,
Chef Alli
Hi Alli,
I’m cooking a prime rib tomorrow. I have 2 questions. For the granulated onion, is it ok to use onion powder? I’m not sure of what granulated onion is.
Also, would it be ok to use seasoned salt(Lawreys) and course kosher salt combined, totalling one TBS.?
I hope you get my questions in time to help me.
Thank you so much!
I’m doing a 5 pound bone in, using the 500 degrees for 30 min., then turning oven down to 170
Hi Pattie –
These are great questions. You can substitute onion powder for the granulated onion, no worries, as well as combining Lawry’s with the kosher salt to make 1 Tbs – it will work just fine. Granulated onion is just a little stronger than onion powder and sometimes you won’t find it at the grocer. Check Penzy’s for both granulated onion and granulated garlic, if you are so inclined. Love their fresh spices!
Please let me know here how your prime rib turns out – I’m excited for you. I know it will be grand!!
Sincerely,
Chef Alli
Chef Alli,
Our prime rib was so wonderful!! We made sure to follow the steps you gave for this recipe. A 5 pound roast, we ended up doing 6 1/2 minutes per pound at 500 degrees. Then lowered temp to 170 for 2 hrs. We checked temp of meat when it came out of the oven, but I think our thermometer was malfunctioning. Anyway, the roast was perfectly medium rare. I did your spice rub, it was great!! I did the au jus, it’s excellent! Also did horseradish sauce, loved that too!
Roast was on the counter for 6 hours before going in the oven. Oh, and was in fridge the night before, overnight, uncovered.
Beautiful way to do a prime rib!! ??. Thank you for this recipe!
Hi Pattie –
Thank you for circling back to let me know how everything went! I love the feedback and hearing how you did each step to make the recipe work for you. So thrilled it was a success and that you were pleased with the prime rib. You rocked it!!
Sincerely,
Chef Alli
Happy New Year, Alli and family!! We have fixed Prime Rib by your method since first reading about in the Farm Bureau Kansas Living publication in 2019. We use the oven off method and have not had any fails. This is an excellent guide to preparing a special and impressive cut of meat. The biggest challenge is organizing the side dishes since your oven is tied up. I have found twice baked potatoes to be best and they always are good with Prime Rib. While the cooked roast is resting, I rewarm the potatoes. Great content on the prime vs choice grades of beef.
Hi Henriette –
Thank you so much for your feedback on your experiences when using this recipe for prime rib. I’m so glad it’s worked well for you and also appreciate your suggestion of pairing it with twice-baked potatoes – how perfect! That makes me wonder, too, if twice-baked potatoes could be kept warm on low in a slow cooker when the oven is tied up with the beautiful RIB ROAST! I’ll have to test that out sometime. Now you’ve given me a hankerin’ for twice-baked potatoes!
Sincerely,
Alli
I was pleased to find granulated garlic and onion at Tarwaters in Topeka . I have been looking for them since I first heard you mention them. Twice baked potatoes warmed up in crock pot: that is exactly what I decided to do next time we fix prime rib!
Hi Henriette –
I’m glad you found the spices at Tarwaters in Topeka – I had no idea they sold spices there! Good to know for future reference. Glad we were thinking alike on the twice-baked potatoes in the slow cooker. 🙂
Your fan,
Chef Alli
This worked out to be the BEST PRIME RIB, OR STEAK MY FAMILY HAS EVER HAD!!!
… and so easy!!
Hi Chris –
I’m so glad this was a success for you and your family!! Thank you for letting me know and for the 5 star rating – I so appreciate it.
Let’s Keep Cookin’!
Sincerely,
Chef Alli
Hi! We have our prime rib in the oven now and are greatly looking forward to it. One question we gave that I don’t see others asking about – 15 minutes in and our house is filled with smoke. I’m assuming it comes from the fat that is burning on the bottom of the roasting pan. Is that normal?
Hi Mark –
I have had this happen once, but it wasn’t my oven so I was wondering if the oven I was cooking in ran hot. I turned the temperature down to 450 degrees F. and that did help. Also, the rib roast was hurried a bit, so it was more chilled than I prefer when putting it into the 500 degree F. oven, too. When cooking, there are so many things to factor in! You are correct in that it is fat that’s dripping down and burning in the bottom of the pan. I’m going to adjust the recipe to say that if there’s burning/smoke during the 500 degree F. process of the recipe, to add 1 cup of broth to the roasting pan. I think this will make it so that no one will have to experience the smoke!
I’m sorry if the smoke ran you out of the house – been there, done that.
Sincerely,
Chef Alli
P.S. Thanks for bringing this to my attention – I appreciate your question and feedback. It always helps me make my recipes better.
Thanks for your response! Those are good ideas.
I wanted to follow up on the issue. It turns out that the heating element in our oven malfunctioned. A secondary thermometer verified that the actual temp was 575 degrees, 75 degrees higher than desired. Luckily, this happened fairly early in the process and we were able to make an adjustment and get the actual temp to 500 where it belonged.
The good news – our 18.5 lb prime rib (a pricy hunk of meat) turned out perfect! Thank you!
Hi Mark – Thank you so much for getting back with me on this. I’m so glad that you were able to figure out what was going on and how to make the adjustment. 18.5 lbs. of prime rib would be a TERRIBLE thing to waste!!!!! I’m glad it turned out well. You’ve made my week. 🙂
Great news,
Chef Alli
Chef, this is my second time making this fabulous dish!so easy and so delicious! I do have a question…can I put potatoes in the oven with the Prime Rib or will the dry out or burn? My kids are asking for baked potatoes and I’m wanting them to be done with the steak. I can use my air fryer but I would be perfect if I could throw them in the oven with the roast? What do you think?
Hi Kristen –
I agree that it would be nice to have the potatoes ready when the prime rib is. However, since I’ve never tried it, I’m skeptical about attempting to advise you how to do so and also am wondering if, in fact, it would work. If a prime rib wasn’t so expensive, I’d sure offer to test this for you….
Maybe I could offer another option that one of my prime rib advocates just told me about! She makes twice-baked potatoes ahead of time and then slips them into her slow cooker on warm to hold until the prime rib is ready. I told her I thought this was brilliant and also how great twice-baked potatoes accommodate prime rib….well, any great beef, actually. 🙂
I’m sorry I can’t be of more help with your potato question. However, if you ever do try it, can you let me know the outcome? I guess if the potatoes are ruined, it’s not a huge investment down the drain, but you might be potato-less!! Just not sure.
Sincerely,
Chef Alli
I tried it and the potato’s came out great. I just put the potatoes directly on the rack under the prime rib and there were perfect! And of course the prime rib was cooked perfectly and delicious! Thank you again!
Hi Kristin –
This is awesome news!! I will make this addition to the blog post as a good option for a side dish. Thank you so much for letting me know!
Sincerely,
Chef Alli
This recipe did not work for me. My 185.00 prime rib was over cooked. Very upsetting!!
Hi Mattea –
I am sorry the prime rib recipe wasn’t successful for you. I’ve had so many great success stories from followers here, along with consistently using this recipe myself at least twice a year…..I’m really wondering what went wrong for you. I know that is extremely frustrating, especially when there’s so much at stake – your time AND your hard-earned money, too. If you’d like to chat about this further to see if we can figure out how to make this prime rib system work for you, please email me here: [email protected]
Sincerely,
Chef Alli
I followed Chef Alli’s recipe to the “T” and my Christmas Prime Rib was a true hit! My guests couldn’t stop raving! I was a little nervous, but stuck to the recipe and had no regrets!! Sad to report, I am “That one guest” who likes hers more well done and Chef Alli’s tip for browning worked! Only draw back – there were no leftovers!! 🙂
Hi Stacey –
I’m thrilled that the prime rib recipe was a super success for you and your guests. Making prime rib is always nerve racking because there’s so much at steak – I felt the same way when I first started cooking prime rib! Also glad you had the back-up for “that one” who needed well done! Isn’t it the best feeling to have an empty platter when dinner is over??? That says SUCCESS!! Thanks again for your comment here – it is greatly appreciated.
Sincerely,
Chef Alli
First time I ever Cooked a prime rib
7.22 pound with bone in..
Came out perfect like a restaurant..
Thank you so much!!!
Everyone raved about it !!!!
Hi Heather –
Thank you ever so much for letting me know that this recipe for prime rib worked for you. I’m thrilled that you are thrilled! 🙂
It’s a great feeling when a recipe is a success (especially when expensive beef is at stake), you have raving guests and an empty roasting pan….except that means no leftovers for later.
Thanks again,
Chef Alli
Love this receipe! Third time using it and always perfect! The horseradish sauce is a MUST!
Thanks for all the great tips Alli!
Now I’m cookin’!
Hi Kimbo –
Super excited that you love this recipe for Prime Rib! Plus you make my heart happy because I love, love, love the horseradish sauce, too. For me, prime rib is wrong if it’s doesn’t have that sauce. 🙂
Thanks so much,
Chef Alli
I found this recipe years ago and tried it for my first prime rib and it was absolutely perfect. This is my ONLY go to recipe for prime rib. I wanted to finally leave a review to rave over this since I always look it up every time for my prime rib.
Hi Holly –
Thank you so much for taking time to let me know you enjoy this prime rib recipe. I am so thrilled that it works well for you. I’ll take RAVING anytime, that’s for sure!! I appreciate the review AND the 5 star rating, too.
Sincerely,
Chef Alli
Chef do have a good fool proof recipe for roasting a turkey. Every time I cook a turkey it’s either raw or overcooked. I can’t seem to get it right. Hope you can help.
Thank You
Hi Sandi –
I’ve actually had quite a few people reach out asking for help with roasting a turkey. I better get busy and work on getting that onto the blog. Stay tuned!! Out of curiosity, are you interested in learning anything about BRINING the turkey previous to roasting it?
Let me know your thoughts,
Chef Alli
It’s good to know that prime rib should be removed from the fridge and seasoned 4-5 hours before cooking. My sister is looking into having some frozen prime rib delivered that she can cook up for her husband’s birthday party at the end of the month. I’ll share this info in case she needs a reference for how to cook the prime rib!
Hi Deanna –
I’m glad you found the resting tip helpful! Any big hunk of meat, no matter the type (in my world that’s typically beef and pork) should always get a good rest PRIOR to cooking, just as it needs rest AFTER cooking, as well. Please let your sister know that if she needs any help or confidence bolstering when she gets ready to cook that bad boy, I’m glad to help….we once made a house call (in our pajamas, no less!) on NY Eve when our good friends were in prime rib distress. It was actually pretty fun and something I’ll never forget…
After all, prime rib is a BIG DEAL! Your sis can email me directly anytime here: [email protected]
Let’s Get Cookin’,
Chef Alli
Prime rib distress? Ahahahahaha. Love it.
The tips were spot-on. I made a mixture of the salt, herbs, powders (didn’t have granules) and duck fat. Smeared that all over and followed the rest of the instructions. I cooked a 10.25 lb roast for 1:05 and let it finish in the oven for the 2 hours, with a brief interruption, sadly, when I mistakenly opened the wrong oven door to warm up the potato gratin. Didn’t seem to affect the doneness of the PR roast at all, thankfully. Served with a different jus, it was mahvelous. An August birthday dinner in 90°+ heat, the oven was competing the AC but the AC won.
Hi Darren –
So glad you found your prime rib to be mahvelous. Glad the accidental opening of the oven door didn’t screw anything up – that’s exactly why I have a sign AND duct tape at work! I think this recipe is perfect for an August birthday dinner…despite the heat. Glad the AC won out. 🙂
Let’s Keep Cookin’,
Chef Alli
This roast came out perfectly! I prefer rare, so I cooked it for 5 mins per pound at 500. Turned it down to 170 and cooked until 115 degrees. It rested for 30 mins. It raised the temperature to 120 degrees. It was a perfect.
I have made roasts in the past and they have always been over cooked, even cooking to 135 degrees. I will definitely be using this recipe again. Thank you very much!
Hi Kelley –
Thanks for letting me know your experience when using my recipe for cooking prime rib. I’m so glad you were successful and feel good about it. Cooking prime rib can feel so overwhelming at first – eeeeekkkk! The best part about under-cooking is that you can always add more time and more cooking, but if you over-cook, you’re just sunk. Never a good thing. 🙂
Thanks again,
Chef Alli
I was intimidated about this type of roast but OMGosh best recipe ever!
Hi Leslie –
I’m so glad you are pleased with this recipe. Any big hunk of meat can seem intimidating, let along a prime rib roast that’s SUPER expensive…eeek! I’ve found this to be the best method and have never deviated from this recipe since it works so well. Why mess with success?? Thank you for your comment and the 5 star rating – I really appreciate it.
Let’s Keep Cookin’,
Chef Alli
Hi Chef Ali. I’ve made this Prime Rib before and it’s fabulous!! I’m making it again tomorrow or Sunday. So now I’ve forgotten something. In the rub ingredients, it calls for granulated onion. Can I use California style course grind onion powder with onion and parsley? Thanks.
Hi Pattie –
I’m so sorry that I’m JUST seeing your comment and question on this recipe – forgive me, please. I’m sure it’s too late now, but YES you can totally use the course grind onion powder with parsley – I bet you already did and it was FANTASTIC!
Let me know,
Chef Alli
Hi Chef Alli, yes I made it. I used the course grind onion powder and it worked just fine. Love your Prime Rib method!!
Thank you.
Wonderful – I felt certain it would be great. Really thrilled you like this method for cooking prime rib – it’s the bees knees.
Let’s Keep Cookin’,
Chef Alli
If cutting in half ( a 13.5 lb) roast you still cook together in the same oven? Just for half the time?
Hi Paul – Yes! Same process, just adjust the cooking time and you’re golden! Let me know what you think of this recipe.
Sincerely,
Chef Alli
Hi Paul, I am curious how your rib roast turned out. I am purchasing a 7 bone and will have cut in half. I was planning on cooking the 2 roast in the same pan at the same time. Then using the cooking at 500 at the weight of just one of the roasts. Is that what you did? I have used this recipe before with one roast that was about 7.5lbs and it turned out beautiful. I look forward to hearing back from you. Thanks!
Hi Chef Alli, I am curious if you have had anyone report back about cooking 2 roasts at the same time in the same oven. Like Side by side in the same pan. I am wondering if this method is still possible with a huge mass of meat in one oven. I have used this method a couple of time with one roast and it is perfect! Thank you!
Hi Tina –
I have to say that’s I’ve never cooked two prime rib roasts side-by-side in the same oven. I know it could be done, as long as the size of the oven is proportional to the size of both roasts and the space they take up. I would love to know if you were successful in doing this and what adjustments you had to make?
Hope to hear from you,
Chef Alli
I followed these instructions to the letter today and ruined a very expensive piece of meat. I’m very unhappy. 6 lb roast, 36 min at 500°, turned the oven to the lowest 170°for 2 hours. Meat was 154 when I took it out. RUINED. Don’t recommend these instructions AT ALL.
Hi Jane –
I appreciate you letting me know the experience you had with this recipe and I am sad to learn that it was not a success for you. I know it’s no consolation since the meat is ruined. I wish I could understand what happened since I’ve had so many others who’ve had great success with this method over the years. I suspect that you may have a very very good oven that holds heat better than most and that is why it overcooked, though there’s no way for me to know that for certain. Again, I’m very sorry.
Sincerely,
Chef Alli
Well, you sure can’t go wrong with beef tenderloin, either!
Have a great Christmas,
Chef Alli