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!
Next time Slow Cooker Roast Beef Recipe - tender and juicy roast every time!
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Why you'll love this recipe
✔️ This is an impressive dish perfect for your holiday meal!
✔️ It's a simple recipe with minimal ingredients.
✔️ A fail-proof cooking method that is easier to make than you think.
Ingredients
- bone-in prime rib - look for a roast with good marbling. (You can "beef up" your knowledge of fat 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.
I bought the roast, what's next?
- When you get home, unwrap the beef rib roast from the paper or plastic it was wrapped in at the store.
- Place roast unwrapped and 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!)
Instructions
- 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.
Equipment
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Not going to lie, this carving set has been on my wish list for a while!
FAQ's
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!
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 and it will be less expensive than boneless.
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.
No, do not cover the roast when you put it in the oven.
Things to know
- Pro Tip! Ask your local 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.
- 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!
- Don't discard the rib bones! 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)!
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
Season the roast well with the garlic herb rub.
Steps to carve 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.
- Using a sharp knife, carve slices off the roast and serve!
Temperature for rib roast
Use a digital meat thermometer to check the internal temperature of the roast to make sure it 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, covered with aluminum foil 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.
Related recipes
If you have leftovers, repurpose them into a great new meal!
- Enjoy Instant Pot Beef Barley Stew - I just love the flavors and texture of this soup!
- Roast Beef Sandwiches - easy and delicious with thinly sliced beef.
- Classic Beef Noodle Soup - So good and a simple meal.
- Philly Cheesesteak Tortellini Pasta Bake - this is fabulous and fantastic with leftover roast beef.
Serving suggestions
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.
- Steamed Brussels Sprouts - easy to make with simple ingredients this is a light side dish, perfect to serve with the rich beef roast.
- A classic Wedge Salad or how about a Steakhouse Salad Recipe - we love the crunch paired with the meat.
- Can you ever have this meal without a some great potatoes? Consider serving Pressure Cooker Baked Potatoes or this recipe for Cheesy Hashbrown Casserole - yum!
- Have plenty of creamy horseradish sauce at the table for your guests for your guests.
- And of course there must be rolls - these rolls are made from frozen bread dough or try your hand at baking with these easy yeast rolls.
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Prime Rib Dinner Recipe
Ingredients
- 1 prime rib roast
- ¼ cup coarse salt
- ½ cup coarse ground black pepper
- 3 tablespoon chopped thyme
- 3 tablespoon chopped rosemary
- 3 tablespoon chopped garlic
- 3 tablespoon olive oil
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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.
Nutrition
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Don't worry, we'll never share your email.Recipe backstory
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!
Robert Leung
The instructions say to cook the prime rib first for 1 hour then turn the oven off and do not open the door. 1 hour before you want to serve, cook again for 45 minutes. What is the time in between? Or in others words, when do I start cooking it the first time? Thank you.
Bowl Me Over
Robert I usually start mine in the morning or certainly by 2pm. It allows it to cook and completely cool down before it's cooked the second time. Thank you so much for checking - enjoy that roast, just thinking of it makes my mouth water!
Julie Menghini
This looks like the perfect recipe for Christmas! We love prime rib and these instructions make it doable for even me to do at home!
michele
Im a veteran at making prime rib... we have it for Christmas, New Years and for our anniversary dinner--- but even I found so many great tips in here so I made your version on Sunday! It was fantastic.... so tender, perfectly cooked and mouthwatering delicious!
Michelle
Ok, I'm sold. I typically don't love prime rib (I know, I'm in the minority) but this looks gorgeous and delicious!
Bowl Me Over
Thank you Michelle - we don't eat it often, but this is the only recipe I use! Delicious and easy!!
Michaela Kenkel
That is one gorgeous piece of meat!! Prime Rib is my favorite, and we will be giving your recipe a try next time for sure!
Bowl Me Over
Wonderful, I know you'll love this recipe - it's delicious and so easy!!
Liza
This recipe is awesome! Loving it! SOOO yummy!
Bowl Me Over
Thank you Liza!!!
Sandra Shaffer
Bone in is the way to go for sure! This is such a beautiful meal and really easy, especially when you ask the butcher to cut and tie in advance. Thanks for that tip. I would have never thought to ask!
Bowl Me Over
Bone-in adds so much flavor! And you're welcome, thanks Sandra!!
Julie
What a beautiful meal! I loved hearing the difference between prime and choice. Since it's just two of us I know which way I'll go next time I'm in the meat market armed with this beautiful recipe!
Bowl Me Over
Thank you Julie, I hope it's a recipe you really enjoy! Happy Holidays to you and yours!
Bowl Me Over
Perfect! You'll love it - Happy New Year to you Julie!!
Lois
This is just the best. Love it will be making it this coming weekend.
Bowl Me Over
It's so easy to make and soooo good, I'm glad it's a recipe you enjoy!
Lia
Deb does your roast get cold sitting in the foil tent? Beef gets cold so quickly I always fail to let it sit. I love your recipe and will be fooling it again this year!!
Bowl Me Over
No, it doesn't get cold, just tent it well and let it sit. Hardest thing to do, but it's so worth it! It will be so much more juicy and tender! And here's a great tip, if (worst case scenario it gets cold) Heat up some beef stock and pour it over the sliced beef. It will rewarm it perfectly and make it that much more moist.
Jill
Hi,
What if I only have a small 2 lb roast? How long do I need to cook it? Also do I need to remove the bone before cooking?
Thanks
Bowl Me Over
Hey Jill thanks so stopping by! Keep the bone in, it will have so much flavor! That's a much smaller roast, but here's what I'd do. The first time put it in the oven, turn on 350 degrees and set your timer for 30 minutes. Turn the oven off and leave it in the oven. The second time, 350 degrees for 30 minutes. (Both times you don't preheat the oven.) Let it rest tented for 10 minutes. Perfect time to make your gravy! Enjoy Jill and Merry Christmas!
Linda Gray
Wen like our rib roast medium well, (I know, but we don't like the red) how long to cook? any guesses, and how long, how many hours to set in the oven)? Thanks Linda
Bowl Me Over
Hey Linda, thanks for checking with me - this is an excellent recipe and I think you'll really enjoy it! Leave it in the oven the same period of time, but when you turn the oven back on, cook it for 1 15 minutes or until the thermometer registers 145 degrees. Best way to tell doneness is by using a thermometer. Remove it from the oven and tent with foil. Letting it rest it will continue to cook to 150 degrees - which is medium well!