Perfect Prime Rib Guide

A perfectly prepared prime rib will make your holiday dinner a truly special occasion. We’ve created this guide to provide easy-to-follow instructions to help you serve the juiciest, most flavorful prime rib possible.

Prime Rib Guide Download

Perfect Prime Rib Guide

A perfectly prepared prime rib will make your holiday dinner a truly special occasion.  Learn how to cook your prime rib perfectly with this ultimate guide online. Or, enter your email address and these easy steps are available to download, grab and go anywhere.

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Selecting A Roast

Look for a roast with a high level of marbling – the fat contained within the muscles of the meat. As a prime rib roasts in the oven, this intramuscular fat will melt and provide more flavor and a tender, juicy texture.

Bone-In or Boneless?

Bone-in roasts have added flavor from the bone itself. The bone also insulates the meat from the oven’s heat. This allows the meat surrounding the bone to cook slower, leaving those sections extra juicy and tender. Bone-in roasts can be more challenging to cut, while boneless roasts are a breeze to slice and serve. Choose whichever matches your priorities.

Defrosting

number-1 If the roast is frozen, put it in the fridge several days before you plan on cooking it. A completely frozen roast can take four or five days to thaw. If time is a factor, it’s possible to “speed thaw” by placing the sealed roast in cool water to accelerate the process.

Salt Overnight

number-2Salt the roast on all sides the night before you plan to cook it. Leave it uncovered in your fridge overnight. This will look like it has dried out the roast, but it will actually increase the moisture in the prime rib when finished.

Warm To Room Temp

number-3Remove the prime rib from the fridge two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.

Let It Rest

It’s tempting to serve a prime rib hot out of the oven, but you’ll get far better results if you let it rest for 20-30 minutes before serving. During the resting period the roast will raise another 5 to 10 degrees to its final serving temperature. It will also allow the juices to settle back into the meat and leave each slice juicer and more tender when served.

Kobe Prime Rib

 

PreferenceDescriptionRemove Roast From Heat At
RareRed center, very cool110 degrees
Medium-RareRed, warmer center120 degrees
MediumPink throughout130 degrees
Medium-WellPink center140 degrees
WellNo pinkNot recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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Cooking Methods

    Cooking In The Oven

    This option requires a roasting pan and rack.

  1. oven

    Pre-Heat Oven

    Pre-heat the oven to 350 degrees.

  2. season

    Apply Seasonings

    Place a rub or paste on the outside of your roast. Use a pre-made rub, mix your own spices or just use salt and pepper. No matter what you use, sprinkle the seasonings generously.

  3. Roast In Oven

    Place roast in a rack, fat side up, over the roasting pan and cook for 15-20 minutes per pound. Only use times as a guideline. A thermometer should be used to determine doneness.

  4. Remove From Oven

    Remove From Oven

    Pull the roast when it is at 110 degrees for rare, 120 degrees for medium rare and 130 degrees for medium. The temperatures will continue to rise about 10 degrees while resting.

    350 Degree Oven: 15-20 minutes per pound
    RoastWeightCook Time
    Prime Rib5lb.1.25 to 1.75 hours
    Prime Rib7lbs.1.75 to 2.25 hours
    Prime Rib10lbs.2.5 to 3.25 hours
  5. Timer

    Rest Roast

    Rest the roast for 30 minutes.

  6. Slice and Serve

    Slice and Searve

    Slice against the grain of the meat and serve.

    Reverse Sear

    If you have the time, this slower method can create a more evenly cooked and juicy prime rib.

  1. oven

    Pre-heat Oven

    Pre-heat the oven to 275 degrees.

  2. season

    Apply Seasonings

    Place a rub or paste on the outside of your roast. Use a pre-made rub, mix your own spices or just use salt and pepper. No matter what you use, sprinkle the seasonings generously.

  3. oven

    Place In Oven

    Place roast in a rack, fat side up, over the roasting pan and cook for 20-25 minutes per pound. Only use times as a guideline. A thermometer should be used to determine doneness.

  4. Timer

    Cook Roast

    Pull the roast when it is at 110 degrees for rare, 120 degrees for medium rare and 130 degrees for medium. The temperatures will continue to rise about 10 degrees while resting.

    275 Degree Oven: 20-25 minutes per pound
    RoastWeightCook Time
    Prime Rib5lb.1.75 to 2 hours
    Prime Rib7lbs.2.25 to 3 hours
    Prime Rib10lbs.3.25 to 4.25 hours
  5. Timer

    Rest Roast

    Rest the roast for 30 minutes. With five minutes remaining, turn your oven on broil.

  6. tongs

    Sear Roast

    Place the roast back in the oven and rotate it every 90 seconds until all sides have been exposed to the high heat.

  7. Slice and Serve

    Slice and Serve

    Slice against the grain of the meat and serve.

    Out On The Grill

    All you need is a gas or charcoal grill

  1. Pre-heat Grill

    Pre-heat your grill so there is only direct heat and flame on one side of it. This will allow you to place the prime rib on the other side and cook it slowly without charring the outer layers. Make sure the grill is somewhere close to 350 degrees when closed.

  2. season

    Apply Seasonings

    Place a rub or paste on the outside of your roast. Use a pre-made rub, mix your own spices or just use salt and pepper. No matter what you use, sprinkle the seasonings generously.

  3. Place On Grill

    Place the prime rib on the “cool” side of the grill, fat side up, lid closed. Make certain there is no flame directly under any part of the roast.

  4. Timer

    Cook Roast

    Cook for roughly 15-20 minutes per pound, but be wary of fluctuations in temperature, which can change cooking times.

  5. Remove From Oven

    Remove From Grill

    Remove from heat when the internal temperature reaches 110 degrees for rare, 120 degrees for medium rare and 130 degrees for medium.

  6. Timer

    Rest Roast

    Let the roast rest for 20-30 minutes. In the meantime, turn on all burners to high heat for a gas stove and add more coals to create a very hot cooking surface for a charcoal grill.

  7. tongs

    Sear Roast

    Place the roast over the very hot grill and sear each side for 90 seconds or until a crust forms on the outside of the roast.

  8. Slice and Serve

    Slice And Serve

    Remove from heat, slice against the grain of the meat and serve immediately.