5.0 from 30 votes
Prime Rib
This prime rib is easy to make and comes out incredibly tender every time!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
30 mins
Total Time
2 hrs 20 mins
Servings: 8 servings
Calories: 879 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 to 7 pounds prime rib (3 ribs)
- 2 tablespoons vegetable oil or olive oil
- 4 cloves garlic minced
- 2 teaspoons kosher salt *
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 ½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves
- ¾ teaspoon black pepper
Instructions
- Remove the roast from the refrigerator and let it rest at room temperature for 2 hours before cooking.
- If your prime rib has the ribs (bones) attached, place it on a cutting board, bone side up. Using a sharp knife, cut along the bones to remove them from the meat, keeping the cut as close to the bones as possible.
- Set the roast on top of the bones where it was cut from and use kitchen twine to tie the bones securely to the roast, ensuring they are snug against the meat. Use a large knife to score the fat slightly at 1-inch intervals, about ⅛-inch deep.
- Preheat the oven to 475°F.
- In a small bowl, combine the oil, garlic, salt, rosemary, thyme, and black pepper. Mix well.
- Pat the roast dry with paper towels and cover evenly with seasoning mix. Place roast fat-side up in a large roasting pan with the bones acting as a rack. If your prime rib is boneless, set it on a rack. Insert a digital meat thermometer into the center of the meat, away from the bone.
- Place the roasting pan in the oven and cook the prime rib uncovered for 15 minutes at 475°F. Without removing the roast or opening the oven, reduce the oven temperature to 300°F and continue cooking until the roast reaches an internal temperature of 120°F. (*See notes for cooking times.)
- Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 to 30 minutes or until the temperature reaches 125 to 130°F for medium rare. *see notes for cook times and desired doneness
- Once rested, use kitchen scissors to cut the twine. Remove the roast from the bones and place it on a cutting board. Using a sharp knife, cut the roast into ¾-inch slices.
Cup of Yum
Notes
- If you ask, a butcher will often cut the bones off for you. Ask them to attach them with twine or you can attach them yourself.
- If using table salt in place of Kosher salt, reduce to 1 ½ teaspoons.
- After the initial 20 minutes at 475°F, continue cooking for the following:10 - 12 min per pound for rare13 -14 min per pound for medium rare14 - 15 min per pound for medium
- Final resting temperature115 -120°F for rare125 -130°F for medium rare135 -140°F for medium
- Leftover prime rib will last in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Calories
879
(44%)
Carbohydrates
1g
(0%)
Protein
39g
(78%)
Fat
79g
(122%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
5g
Monounsaturated Fat
34g
Trans Fat
0.02g
Cholesterol
171mg
(57%)
Sodium
708mg
(30%)
Potassium
637mg
(18%)
Fiber
0.1g
(0%)
Sugar
0.02g
(0%)
Vitamin A
19IU
(0%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 879
% Daily Value*
| Calories | 879 | 44% |
| Carbohydrates | 1g | 0% |
| Protein | 39g | 78% |
| Fat | 79g | 122% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 171mg | 57% |
| Sodium | 708mg | 30% |
| Potassium | 637mg | 14% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.