Melt in your-mouth-tender bone in prime rib roast recipe that is juicy and delicious every time! This is a showstopping meal that feeds a crowd and it’s so easy to make. This recipe is perfection every time!
Prime Rib in Oven
I love a great beef roast, but a prime rib dinner has always been a meal saved for special occasions. When we were kids, the only place that served prime rib was the golf course on Friday nights.
It was such a big deal! We’d get all dressed up in our Sunday best and head out to the restaurant.
Once they seated us, my brother Don and I would jump up and scurry over to the buffet with plates in our hands. Watching the Chef carve off a slice of steak and place it on the center of the plate with mouths watering!
Then he would add a ladle of au jus sauce and I would go back to the buffet for a baked potato. I’d take it out of the foil wrapping and place it on the plate to absorb all that sauce, mmmmm!!!
Prime rib dinner is only a meal you get to enjoy when going out, right?
Then one day we went to my Aunt and Uncle’s house for the holidays and they served a bone in rib roast and it was like a bell going off!
You mean I can cook this at home? I begged and pleaded for this recipe which they were kind enough to share. This is the only way I’ve been cooking it ever since!
Ingredients for Prime Rib Dinner
- bone-in prime rib – look for a roast with good marbling. (You can “beef up” your knowledge of beef marbling here.)
- salt and pepper – these simple seasonings give beef the best flavor!
- rosemary and thyme – the piney flavor of rosemary pairs well with the heavy richness of a great cut of meat and the thyme will add depth.
- garlic – you’ll use a large amount of garlic in this recipe, but don’t worry it will not over-take the flavor of the meat, but combine with the herbs and seasoning to perfectly flavor it.
- olive oil – in addition to flavor the olive oil aids the herbs and spices to adhere to the roast and season it.
Bone In Prime Rib
Is marbling important in prime rib?
Yes, it is! Marbling is important in prime rib. It’s what gives the meat rich, juicy flavor and tenderness. Marbling is a good thing!
Bone-in Roast or without the bones, what is the best choice?
This is an expensive cut of meat – the first question you may have is should I get a bone in rib roast or without the bones?
Hands down bone-in is the way to go. Cooking the roast with the bones will help make the meat to be even more flavorful!
Pro Tip! Ask the butcher to separate the roast from the bones before you bring it home. They will also tie it back together so it will roast evenly.
That way you’ll get all the benefits of the flavor from the bones, but it will be much easier to slice when the meal is finished.
Deb Clark
How do you choose a good prime rib roast?
Look for a bone in prime rib roast with a good amount of marbling – fat equals flavor! And if possible, request ribs closest to the loin. It is more tender than the rib roast near the chuck.
Many meat markets will give you a choice of purchasing prime vs. choice. The prime will be more expensive. The market I visit requires you to purchase at least 3 ribs when selecting prime cut.
Because it’s just Dan and me, I really only wanted/needed two ribs. I usually buy choice. You know what? I think it’s tender and delicious and I probably save myself $30. Hey… that works for me!
Prime Rib Dinner
How many ribs should you get?
The first time I purchased this roast from the butcher they asked me how many ribs I wanted. I stood there with a blank expression. Then he asked me how many people was I feeding?
You’ll want to purchase 1 pound per person. I don’t suggest cooking anything less than a two rib roast. Having said that I prefer cooking a 3 rib roast. Here’s the breakdown.
- 2 rib roast will feed 4-6 people
- 3 rib roast will feed 6-8 people
- 4 rib roast will feed 8-10 people
I bought the roast, what’s next?
- When you get home, unwrap the roast from the paper or plastic it was wrapped in at the store.
- Place the roast unwrapped/uncovered in the refrigerator for up to 24 hours. Allowing the air to come in contact with the meat will dry the exterior and make for a beautiful crust on the cooked roast!
- One day prior to roasting combine the ingredients for the rub and cover all sides of the roast. Allowing it to sit on the roast for 24 hours prior will give it that much more flavor. (And you one less thing to do the day of cooking!)
Season the roast well with the garlic herb rub.[/caption]
Bone In Prime Rib Recipe
Do you cover prime rib when cooking?
No, do not cover the roast when you put it in the oven.
How do you cook a Bone In Prime Rib Roast?
- Start by removing the roast from the refrigerator and it to come to room temperature. I usually make a 8-9 lb. roast and it will take at least 2 hours. Confession – the original recipe calls to take it out and leaving on the counter overnight and that’s what I usually do. I tuck it in the oven right before I go to bed the night before.
- Season with the herb and garlic rub. Be sure to season the entire roast. Top, bottom and the sides!
- Preheat the oven to 375 degrees.
- Put the roast in the preheated oven and set the timer for one hour. When the timer goes off, turn the oven off. DO NOT OPEN THE OVEN DOOR.
- It’s worth saying this twice! DO NOT, under penalty of ruining the roast, repeat DO NOT open the oven door the rest of the day until instructed to below!
- About one hour before serving time, turn the oven on to 375. Continue roasting for 45 min. (rare) or 1 hour (medium-rare).
- When the timer goes off, now is the time to open the oven and remove the roast.
- Cover the bone in prime rib roast loosely with foil and allow it to rest 20-30 minutes prior to carving.
How to carve Bone In Prime Rib Roast Recipe
How do you carve a Prime Rib Roast?
- If the beef has not been separated from the ribs, start by carving along the bones to separate the roast. If the roast was separated by the butcher prior to roasting simply remove the string.
- Lift the roast off the ribs onto a cutting board.
- Now, simply carve the roast and serve!
If you’d prefer to use a digital meat thermometer to make sure your roast is perfectly done.
- rare; 120-125 degrees
- medium-rare; 130-135 degrees
- medium 140-145 degrees
Ideally, you want to remove the meat from the oven and let it rest for about 20 to 30 minutes before slicing.
Don’t worry, it won’t get cold. The meat will continue to cook and the temperature will rise a few degrees reaching your preferred degree of doneness.
What can you serve with Prime Rib Dinner?
With almost every steak dinner and certainly with this bone in prime rib roast recipe I always serve sauteed mushrooms. I keep the mushrooms simple frying them in butter and seasoning with a bit of salt.
Here are a few more of my favorite side dishes to serve with steak.
Save those bones and leftovers!
Never toss those ribs! They make the BEST Beef Stock. Or for leftovers on day two, how about steak and eggs for breakfast? You’ll be eating like a queen (or king)!
Hash is one of my favorites, just substitute the beef for the ham. This was one of the first recipes on my blog and I still make it all the time! Here are a few more recipes to try also.
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Not going to lie, this carving set has been on my wish list for a while!
When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Bone in Prime Rib Roast Recipe
Prime Rib Dinner
Ingredients
- 1 prime rib roast
- 1/4 cup coarse salt
- 1/2 cup coarse ground black pepper
- 3 tbsp chopped thyme
- 3 tbsp chopped rosemary
- 3 tbsp chopped garlic
- 3 tbsp olive oil
Instructions
- Prepare the seasonings. Add the salt and pepper to a small bowl. Minced the rosemary and thyme, chop the garlic. Add to the bowl with the olive oil and mix well.
- With clean hands rub the seasoning all over the roast and put in a shallow roasting pan. Bone side down, fat side up.
- Remove the roast from the refrigerator and setting on the counter and letting it come completely to room temperature.
- Pre-heat the oven to 375.
- Put the roast in the preheated oven and set the timer for one hour. When the timer goes off, turn the oven off. DO NOT OPEN THE OVEN DOOR.
- About one hour before serving time, turn the oven on to 375. Continue roasting for 45 min. (rare) or 1 hour (medium rare).
- Remove from the oven, wrap the roast loosely in foil and it let rest for 20-30 minutes.Carve, serve & enjoy!
Notes
- Unwrap the roast from the paper or plastic it was wrapped in at the store.
- Place the roast unwrapped/uncovered in the refrigerator for up to 24 hours. Allowing the air to come in contact with the meat will dry the exterior and make for a beautiful crust on the cooked roast!
- One day prior to roasting combine the ingredients for the rub and cover all sides of the roast. Allowing it to sit on the roast for 24 hours prior will give it that much more flavor. (And you one less thing to do the day of cooking!)
- Bring the meat up to room temperature before cooking.
