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by Sandyon Dec 3, 2022
There’s nothing tastier than succulent, juicy, and flavorful roasted prime rib. The perfect roast beef for holidays and special occasions, follow my tried-and-true method for making the best Prime Rib recipe you’ve ever had!
Don’t be intimidated by cooking a prime rib roast! Sure, this cut of roast beef is pricy, but with my tried-and-true method, you’ll end up with perfectly delicious beef every time.
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The Best Prime Rib Recipe
There’s nothing quite as spectacular or as delicious as this king of roasts, and when I put it out in front of my guests, they’re always delighted. I love serving this roast at Christmas, Thanksgiving, birthdays, and other special occasions.
What’s A Prime Rib?
Prime usually refers to the quality of the meat. In the US, there are 3 primary grades of meat: select, choice, and prime. Prime is restaurant-quality meat that you can usually get at butcher shops, and sometimes it’s marked as prime at grocery stores. Most beef you buy at the supermarket is select. Costco carries choice-grade beef.
Called prime, even though the roast doesn’t need to be prime quality, this roast goes by other names, including rib roast, standing rib roast, or sometimes beef bone-in rib roast. The cut itself is cut from the 7 ribs immediately before the loin, and the roasts can be bought in various sizes.
Why I love this recipe
- Prime rib – or standing rib roasts – are juicy, meaty, beefy, and delicious!
- This recipe and method of cooking turns out perfectly every time, regardless of how big the roast is!
- There’s so much flavor in this roast – from the deep caramelization of the crust to the bold pepper and garlic-infused meat. yum!
- This pepper-crusted prime rib roast can be prepped ahead of time!
Gather these ingredients
- Prime rib roast – About 8 pounds, cut off the bone. See my tips below.
- Mayonnaise – To slather all sides of the standing rib roast.
- Sea salt
- Garlic cloves – 24 cloves or more; pressed.
- Coarsely ground black pepper
How to make the best Prime Rib Roast
- Cover the roast – all sides – with mayonnaise.
- Generously season the roast with salt and pepper (you don’t need to season the bottom of the bones).
- Gently press the garlic into the mayonnaise (avoid the bottom of the bones).
- Wrap the beef prime rib in plastic wrap and then refrigerate it until ready to cook – and follow my cooking formula!
The cooking formula for the easiest beef prime rib
- Prepare the roast as indicated, wrap it in plastic, and pop it into the fridge.
- Count backward from when you want to serve the roast. If serving at 6:30 PM, put the roast on the counter at 10:45 AM to warm up for 3 hours.
- At 1:45 PM, cook the roast for 30 minutes at 450-F.
- At 2:15 PM, lower the oven temperature to 200-F and cook the roast for 30 minutes per pound (an 8lb roast would take 4 hours).
- 6:15 PM remove the roast from the oven and let it rest covered with foil for 15 minutes.
Tips & suggestions
- To make slicing easy, ask the butcher to cut the meat off the bone and then retie the roast.
- To ensure your roast is perfectly cooked, use a probe thermometer or check the roast’s internal temperature with a digital meat thermometer.
- Use fresh garlic, not pre-minced jarred, for the best flavor.
- Use my tried-and-true cooking formula for the best and tastiest results!
- For medium-rare roast, cook it to an internal temperature of 120-F, then rest it on the counter covered with foil, and it’ll rise to 130-F, which is perfect.
What to do if your rib roast is undercooked
If you use this method without a meat thermometer and your beef comes out undercooked, you can:
- Ask your guests who like rare, medium, etc., then slice the outer sides of the beef for more cooked slices, and serve from the middle of the roast for those who like it rare.
- Pop the roast back into the oven for 20-30 minutes.
- Slice it and finish the beef in the microwave just be careful not to overcook it!
- Don’t apologize! Most of the time, your guests won’t care – just serve it and enjoy it!
Serving suggestions
- Colcannon Irish Potatoes with Bacon
- Potato Fennel Gratin Recipe
- Roasted Brussels Sprouts with Apple and Bacon
Storage
Serve any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome beef recipes while you’re here
- Guinness Beer Beef Chuck Roast
- Beef Marsala Stew
- Leftover Pot Roast Soup
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Get the Recipe:The Best Prime Rib Recipe
When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier. It will be dark on the outside, but delicious on the inside (will not taste burnt).
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 15 minutes mins
Yield: 8
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Ingredients
- 1 8 lb. prime rib, rib roast, cut off the bone
- 1 cup mayonnaise, plus more, if needed, to slather all sides of the prime rib
- Sea salt, use a lot
- 24 + cloves garlic, pressed (A LOT)
- Coarse-ground black pepper, use a lot
Instructions
When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier.
Cover the roast with mayonnaise. Generously season the coating on all sides with salt. Pat the pressed garlic onto the outside and heavily cover with pepper. (No need to add garlic and pepper to the bone side.)
Rewrap the roast with plastic wrap and store in the refrigerator one to three days before serving.
Three hours before baking, remove the roast from the refrigerator and let sit on the counter.
Unwrap the roast and lay on the bottom of a roasting pan (on the rack).
Preheat the oven to 450F and roast for 30 minutes. Turn the oven down to 200F and roast for 30 minutes per pound. If desired, use a meat thermometer to check the internal temperature (130F).
Remove from the oven and cover with foil. Let stand for 15 minutes before serving.
Remove the twine and set the roast on a cutting board to slice. Serve with horseradish sauce.
Count-it-backkwards Method – Sample formula for cooking an 8 lb. roast, to be served at 6:30 PM:
10:45 am – Put roast on the counter for 3 hours
1:45 pm – Cook roast 30 minutes at 450 degrees
2:15 pm – 8 lbs. x 30 minutes per lb. = 4 hours at 200F
6:15 pm – Remove roast from oven; let stand for 15 minutes
6:30 pm – Ready to serve
(Always check your roast with a meat thermometer for doneness.)
Notes
Originally posted November 2012.
When you buy the meat, ask someone in the meat department to cut the meat off the bone and retie the roast for you. This will help make carving and serving easier. It will be dark on the outside, but delicious on the inside (will not taste burnt).
Count-it-backkwards Method – formula for cooking an 8 lb. roast, to be served at 6:30 PM:
10:45 am – Put roast on the counter for 3 hours
1:45 pm – Cook roast 30 minutes at 450 degrees2:15 pm – 8 lbs. x 30 minutes per lb. = 4 hours at 200F
6:15 pm – Remove roast from oven; let stand for 15 minutes
6:30 pm – Ready to serve (If you want an actual temp,cook until temperature of120°F)
Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits and reaches 130°F.
Cuisine: American
Course: Main Course
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
Related Posts:
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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published on Dec 3, 2022
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54 comments on “The Best Prime Rib Recipe”
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Constance —Reply
This is the best recipe. Never would have thought Mayo would make it taste so good.Gail Wright —Reply
I usually cook a Spoon Roast at Christmas, would you recommend this recipe using this cut of meat?
Sandy —
I have never cooked a spoon roast, but we have used this method/recipe on tri tip. Delicious!
Sally —Reply
How long should you cook it if 80% of your guests prefer well-done?
Sandy —
Use the meat thermometer – use the guide for prime rib (rare, medium rare, etc.)
Ornia —Reply
I have a 4# Boneless leg of lamb in my freezer I was thinking of trying it with Lamb. What do you think?
Sandy —
I think it would be delicious!
Amelia —Reply
Do you think this recipe would be good with a leg of lamb?
Amelia —Reply
Hello! Few more questions as I am a bit nervous.
Does a boneless prime rib cook the same amount of time as a bone in and can I use minced garlic from the grocery store? Also, did you grind your pepper? The stuff I have in a bottle from Costco is pretty fine.
Sandy —
My recipe is for a bone-in prime rib. It’s much easier to have the bone cut off the prime rib (for slicing later) which is why I recommend you ask the butcher to cut the meat off the bone, then tie it back on for flavor! Minced garlic will not taste the same, you really need to use fresh garlic. Any kind of pepper works, it just needs to be poured on pretty thick.
Amelia —
This was incredible!!! I followed it exactly. Thank you!
Amelia —Reply
I just bought an 8 pound boneless prime rib at Costco for $135 and I’m scared to death to cook . I am going to follow this exactly . Wish me luck !
Sandy —
Our 26 year old friend just followed it to a “t” and it turned out beautifully! So good, good luck!
Nicole Volpert —Reply
Can I do a bone in prime rib with this recipe? If so, what would the cooking time be for an 8 lb bone in?Sandy —
Yes, the bone is part of this recipe. TIP: Have the butcher cut the meat off the bone, but tie it back on! Makes it much easier for slicing and serving!
Ashley F —Reply
This is the best tutorial I’ve found! Turns out great every time.
Tara —Reply
Oh my goodness — I’ve never made prime rib at home. And now I’m absolutely STARVING for it!
Jamielyn —Reply
So tender, juicy and delicious. Perfect to make for the holidays!
Courtney O'Dell —Reply
This is the best prime rib we’ve made – your directions made it easy to get a perfect prime rib – and the flavor was outstanding!
Cheryl @TidyMom —Reply
I love prime rib, but I’ve never made it!! You make it look so easy!! Thanks Sandy!
Jim Baker —Reply
Should the roast be re tied with the bones ? Do you cook the bones for a complete roasting flavor ? I can’t wait. Thanks, Jim
Sandy —
Yes, retie the bones on and cook that way.
SJ —Reply
My butcher has asked if I want the fat layer tied back on when he ties the prime rib roast – can you please advise? Thanks so much! I am new to your site and very impressed!
Sandy —
I’ve never been asked that. I just usually ask for the bones to be cut off, then tied back on again!
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Gamble —Reply
Where do you get your ” Prime Rib ” ??? We never see it in our area
Sandy —
Prime rib is a ribbed roast. Ask your butcher! :) They will be able to assist you!
