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.
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.
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.
Nutrition per serving (estimated)
1110Calories
<1 gCarbohydrates
0 gFiber
<1 gNet carbs
57 gProtein
97 gFat
Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
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.
