Easy Prime Rib Recipe! This is my simple, no fuss recipe. There are recipes that rub butter or a Dijon mixture on top but my recipe just uses salt, pepper and fresh rosemary. You refrigerate overnight and bake it the following day. So good!
Hello friends, I’m no Prime Rib expert and in fact, you should read this post and this post before deciding on how you want to cook your Prime Rib Roast. Mine is super simple and I took bits and pieces from different recipes and came up with mine.
Easy Prime Rib Recipe
Even though a Prime Rib Roast is a significant celebratory dish here in the U.S., the concept of roasting a large standing rib roast (often with the bones in) comes from Britain, a centerpiece of large family meals.
Servings: 6
Equipment
- cooking or kitchen twine
- baking dish or roasting pan
- meat thermometer
Ingredients
- 1 (3 to 5 lbs.) standing rib roast (prime rib) boneless or bone in
- coarse kosher salt and pepper
- fresh rosemary sprigs
Instructions
- Day 1: Pat the entire prime rib roast thoroughly dry with paper towels. Generously season with coarse kosher salt and pepper on all sides of your prime rib. Place the fresh rosemary on top (fat side) and tie your prime rib with kitchen twine, also adhering the rosemary to the prime rib. The rosemary is only acting as an aromatic when baking. You will discard it before slicing.
- Refrigerate Uncovered: Place the seasoned roast, fat-side up, on a wire rack set over a rimmed baking sheet. Refrigerate it, uncovered, for at least 8 hours or up to 24 hours (or even up to 4 days for a more pronounced "dry-aged" effect).
- Day 2: Bring to Room Temperature: Two hours before cooking, remove the roast from the refrigerator and let it sit on the counter to come to room temperature. This ensures more even cooking.Preheat oven to 250 degrees. Place prime rib into oven and bake for 1 1/2 to 2 hours to start; up to 3 hours or more depending on the size of your prime rib and desired doneness. Using your meat thermometer, check temp for desired doneness.Key Temperatures for Doneness:Rare: 125–130°F (52–54°C) – Cool red center.Medium Rare: 130–135°F (54–57°C) – Warm red center, most popular.Medium: 140–145°F (60–63°C) – Warm pink center, firmer.Medium Well: 150–155°F (66–68°C) – Mostly brown, slight pink.Well Done: 160°F+ (71°C+) – No pink, firm and dry.
- When your prime rib is ready, let rest for at least 30 minutes, slice and serve.
- Alternatively, you can do the reverse sear method (low heat first, then a high-heat sear) is a highly reliable way to cook the prime rib to an even doneness with a perfect crust:Rest (First Time) Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes and up to an hour. The internal temperature will continue to rise (carryover cooking) during this time.Increase Oven Temp (High Temp) While the meat is resting, increase the oven temperature to its highest setting (around 475°F to 500°F).Final Sear Uncover the roast and place it back into the hot oven for 5 to 10 minutes, until a nice, browned crust has formed. Remove the roast from the oven. Slice and served immediately, as it has already rested. Enjoy!
This is pretty much how I like to do prime rib too. Keeping it simple really lets the beef shine, and that overnight rest in the fridge makes a big difference. Salt, pepper, rosemary, and patience – hard to beat that. Sounds like the kind of recipe that’s low stress but still feels special when it comes out of the oven.
I can’t wait to try this easy prime rib recipe, it looks delicious and perfect for a special meal!