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Perfect Prime Rib Recipe
5 from 54 votes

Perfect Prime Rib Recipe

This classic perfect prime rib recipe involves salt curing the bone-in roast ahead of time, then roasting at two temperatures for an evenly cooked, juicy interior with a flavorful crust. Using kosher salt and black pepper simply seasons the beef while the resting period after roasting lets carryover heat finish cooking for optimal tenderness and juiciness.

Prep Time
1 hr
Cook Time
2 hrs
Resting Time
20 mins
Total Time
3 hrs
Servings: 6 adults
Calories: 340 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 (3 - 4 bone) prime rib bone-in
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper ground

Instructions

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  1. Salt prime rib from one hour to up to five days prior to cooking and serving your prime rib. Once salted, wrap tightly in plastic wrap and refrigerate until an hour prior to cooking.
  2. An hour prior to cooking, remove prime rib from refrigerator, unwrap and place, bone side down, on a roasting pan and allow to reach room temperature. If cooking a boneless roast, place onto a roasting rack inside the roasting pan. At this point add pepper or other seasonings, if using.
  3. Preheat oven to 475º F. Then, roast your prime rib for 15 minutes and reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 - 12 minutes per pound, about 1 hour and 50 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 - 4 degrees less than the desired serving final temperature you desire. The temperature of the prime rib will continue to rise due to carryover cooking. Tent prime rib with foil and allow to rest for 20 minutes.Note: Here are the temperatures you'll allow to reach depending on the doneness desired:115º F - 120º F for rare125º F - 130º F for medium rare135º F - 140º F for medium145º F - 150º F for medium well
  4. Place on a carving board for slicing and serve.

Notes

  • Salt prime rib at least one hour before cooking, up to five days for best flavor and moisture retention.
  • Bring the roast to room temperature before roasting to ensure even cooking.
  • Rest the roast covered with foil 20 minutes after cooking to finish carryover cooking and retain juices.
  • Store leftover prime rib wrapped tightly in the refrigerator up to 7 days or freeze for up to 6 months.
  • Reheat frozen leftovers slowly at 250º F with broth or au jus to maintain tenderness.
  • Leftover prime rib also serves well cold for sandwiches or salads.

Nutrition Information

Serving 3ounces Calories 340kcal (17%) Protein 19g (38%) Fat 29g (45%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 12g (60%) Cholesterol 72mg (24%) Sodium 55mg (2%) Potassium 258mg (5%)

Nutrition Facts

Serving: 6 adults

Amount Per Serving

Calories 340

% Daily Value*

Serving 3ounces
Calories 340kcal 17%
Protein 19g 38%
Fat 29g 45%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 12g 60%
Cholesterol 72mg 24%
Sodium 55mg 2%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.