How long do you cook prime rib per pound?

After 15 minutes at 450°F, roast at 325°F for roughly 13 to 17 minutes per pound for medium-rare. A thermometer is far more reliable than time.

What temperature should prime rib be when I take it out?

Remove it at 120°F to 125°F for medium-rare. It rises 5 to 10 degrees as it rests. The USDA safe minimum for beef roasts is 145°F with a 3-minute rest.

Is prime rib the same as ribeye?

They are the same cut. Prime rib is the whole roast; ribeye steaks are slices cut from it before cooking. Prime is a USDA grade, and the dish is called prime rib whatever the grade.

Prime Rib Roast (Standing Rib Roast)

A bone-in standing rib roast rubbed with garlic, herbs and salt, started at 450°F for a browned crust and finished at 325°F to a rosy medium-rare. Serves 6 to 8.

Prep 20 min
Cook 2 hr
Rest 30 min
Total 2 hr 50 min
Yield 6 to 8 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Prime rib is the classic holiday roast: a bone-in section of the rib, the same cut ribeye steaks come from, roasted whole. The bones act as a natural rack and help the meat cook evenly, and the generous marbling keeps every slice juicy.

This recipe starts the roast in a hot oven to brown the outside, then lowers the heat so the inside cooks slowly and evenly. The most important tool is a reliable thermometer; take the roast out at 120°F to 125°F and let it rest for 30 minutes, during which it will rise to medium-rare.

Ingredients

1 bone-in standing rib roast, 3 ribs (6 to 7 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons olive oil

Instructions

Season ahead. Season the roast all over with the salt. For the best flavor and crust, refrigerate it uncovered for 1 to 2 days. Take it out of the refrigerator 1 to 2 hours before roasting.
Heat the oven. Preheat the oven to 450°F (230°C) with a rack in the lower third.
Make the herb paste. Stir together the pepper, garlic, rosemary, thyme and olive oil and rub it over the top and sides of the roast.
Sear in the oven. Set the roast bone side down in a roasting pan and roast for 15 minutes.
Roast low. Reduce the oven to 325°F (165°C) without opening the door. Roast until the center reads 120°F to 125°F, about 1 1/2 to 2 hours more for a 6 to 7-pound roast, roughly 13 to 17 minutes per pound. Start checking early.
Rest. Move the roast to a cutting board, tent loosely with foil and rest for 30 minutes. The temperature will rise to about 130°F to 135°F, medium-rare.
Carve. Cut along the bones to remove them in one piece, then slice the roast across the grain into 1/2 to 1-inch slices.

Tips

Ask the butcher to cut the bones off and tie them back on. It makes carving easy and they still protect the meat while roasting.
Spoon off the drippings for Yorkshire pudding or au jus: simmer them with 1 1/2 cups beef broth and a splash of red wine, then strain.
Plan about one rib for every two people.

Questions about this recipe

How long do you cook prime rib per pound?: After 15 minutes at 450°F, roast at 325°F for roughly 13 to 17 minutes per pound for medium-rare. A thermometer is far more reliable than time.
What temperature should prime rib be when I take it out?: Remove it at 120°F to 125°F for medium-rare. It rises 5 to 10 degrees as it rests. The USDA safe minimum for beef roasts is 145°F with a 3-minute rest.
Is prime rib the same as ribeye?: They are the same cut. Prime rib is the whole roast; ribeye steaks are slices cut from it before cooking. Prime is a USDA grade, and the dish is called prime rib whatever the grade.

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