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Classic Prime Rib slices next to the roast on a white platter with rosemary and persimmon garnishes

Classic Prime Rib Roast

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This Classic Prime Rib Roast is a popular holiday dinner request. This prime rib roast recipe is foolproof and cooks perfectly every time!

My easy tried and true recipe results in a tender prime rib that will have your family or dinner guests swooning. Cooking Prime Rib is not difficult, so give it a try!!

Classic Prime Rib slices next to the roast on a white platter with rosemary and persimmon garnishes

Classic Prime Rib Roast Recipe

I typically serve a Christmas Roast for the holidays. It’s a perfect celebratory entree. The price tag is high, so it’s important not to accidentally overcook your beef!

Some years, I whip up Yorkshire puddings to accompany them, but simple mashed potatoes sufficed in 2014. My family loves their beef quite rare, so a meat thermometer is imperative for proper cooking.

Cooking prime rib requires a little advance prep—nothing challenging, but you need to have your roast defrosted at least 24 hours ahead of your serving time. The top layer of fat must be scored and the whole slab of meat rubbed with kosher salt and left to air age in the refrigerator for 2-3 days.

But most important is to buy a really good piece of beef. You cannot go wrong with a beautiful Prime Rib. Buy it from a reputable butcher, and look for nice marbling of the beef. Between having the top of the line brand of beef and a meat thermometer, you’ll be able to create a restaurant-worthy meal at home!

Overhead view of a Classic Prime Rib, partially sliced, garnished with fresh herbs and fruit

How to Cook a Prime Rib Roast

The low and slow method of cooking prime rib ensures a nice rare middle and very little grayish perimeter that comes from higher heat. A short broiling time at the end of the roasting time takes care of crisping and browning the top layer of fat.

  • PRO-Tip: For the best flavor, dry brine your roast 1-3 days ahead of when you plan to serve it.
  • Dry brining involves seasoning your roast with kosher salt, and leaving it open to the air in the refrigerator. The salt will penetrate and flavor the beef by osmosis while tenderizing by breaking down some of the proteins. A super easy process that takes only minutes to do!
  • If your fat cap is thick, consider scoring the fat, by cutting a shallow crosshatch pattern into the fat. Do not cut into the meat, but just the fat
  • Before roasting, sear the exterior in hot oil to bring some color to the exterior. No one wants a gray roast!
  • Start your roast at 200º and cook for 3-4 hours until a meat thermometer registers 110º.
  • After the roast reaches 11oº, turn off the oven and let the roast slowly come up to 120º for rare.
  • PRO-Tip: Use a meat thermometer to monitor the internal temperature.
  • Then remove the roast from the oven, cover with foil and let the juices redistribute for about 30 minutes.
  • Then turn on the broiler and give your roast some time, watching carefully, to brown.
  • Never leave the roast unattended under the broiler as you don’t want this classic prime rib to burn.

Once again, the family gave their seal of approval to this spectacular holiday entree. Try this Prime Rib Roast Recipe for your next special occasion!

Classic Prime Rib roast on a cutting board

What Is Prime Rib?

Prime rib or standing rib roast is where rib-eye steaks originate. The ribeye steak is cut, then cooked where a prime rib roast is cooked whole. They both come from the same primal cut of beef. 

How to Select a Prime Rib

When you purchase a prime rib, select the number of ribs you’d like depending on how many you need to serve. The size can range from 2 to 7 ribs. Generally, purchase 2 ribs per serving

Though the name of this cut suggests the beef is “prime” or the highest quality of beef, this isn’t so. If you want a prime cut of prime rib, it will be the top of the line. Note that it also will be very expensive, so you may need to reserve a prime prime rib for very special occasions, like Christmas.

A 3 rib prime rib cut from the loin end, also called the small end or first cut, is the best of the best. According to Cook’s Illustrated, this cut contains  the “large, single rib-eye muscle, which is uniform and tender.” This is from ribs 10-12.

How to Reheat Prime Rib

The last thing you should do is microwave your perfectly rare leftover prime rib. You’re certain to overcook it! Instead, preheat your oven to 250 degrees, place slices of prime rib in a baking pan along with a little broth, cover with foil and let the beef warm for about 10 minutes.

Slice of rare Classic Prime Rib on a white plate

More Holiday Roast Recipes:


Classic Prime Rib-Perfect roasting technique for rare prime rib

Classic Prime Rib

A simple yet, outstanding recipe for prime rib adapted from Cook's Illustrated

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Yield 8


  • 6-pound Certified Angus Beef® Brand prime rib roast (ribs removed)
  • 2 tablespoons kosher salt
  • Freshly ground black pepper
  • Oil, to sear roast


  1. One to 3 days before serving, cut slits into fat on top of the roast in a crosshatch pattern. Rub salt all over the roast, and refrigerate uncovered.
  2. On serving day, preheat oven to 200º F. Sear roast in a roaster in a small amount of oil, a couple minutes on each side. Place rack into the roaster, and set beef on a rack. Place in oven and insert a meat thermometer into the center of the roast. Cook for 3-4 hours till meat thermometer registers 110º. Turn oven off and let rest for about 30 minutes without opening the oven door. Remove when internal temperature reaches about 120º for rare.
  3. Cover roast with foil and wait at least 10 and up to 30 minutes to let juices redistribute.
  4. Uncover, and place under broiler and broil till top is browned and crispy, watching carefully to prevent burning.
  5. To serve, cut meat into slices. Season with additional salt if necessary.


Feel free to cut some slits in the top of the roast and insert some slices of garlic before roasting. Or sprinkle with garlic powder.

Note that total time does not include dry brining time.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1074Total Fat: 74gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 318mgSodium: 1813mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 96g

Calories include all visible fat.


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34 comments on “Classic Prime Rib Roast”

  1. What a gorgeous roast! Perfectly cooked!

  2. Truly a perfectly cooked roast!

  3. I haven’t made a roast beef in a really long time! When it’s just the two of us it makes too much food and although I do love leftovers, beef is not something I want to eat for 3-4 days in a row! I love dry aging the meat too, creates such a succulent piece of meat (I’ve done it with steaks). Beautiful Sunday supper, Liz.

  4. Now that’s a perfect beef roast!

  5. Liz, this roast is absolutely stunning and would be a great addition to my holiday table!

  6. You can’t beat a classic Prime Rib Roast!

  7. Looks so mouthwatering!

  8. Now that is a special occasion entree!

  9. This roast looks stunning and perfectly cooked! I love that the #RoastPerfect app makes it so easy to prepare a perfectly cooked roast. Thanks for sharing.

  10. That’s the perfect color of slice for me! I’ll take two please!!

  11. Your prime rib looks wonderful. We eat ours medium rare, but otherwise I’d eat yours in a heartbeat!

  12. I’ll second that, low and slow is the only way to go.

  13. You prime rib is making me salivate, it looks amazing. Cooking red meat is my biggest challenge (may have mentioned it) I will just wait for the invite to come over rather than try myself lol.

  14. I have not perfected the prime rib roast – this will be my go to recipe – thank you so much for sharing it. Can’t wait to try this. Yours looks absolutely perfect!

  15. Liz, this is one of the most perfect Classiic Rrime Ribs that I have ever seen – I am in awe and although it is morning around here I believe I am getting quite hungry at this early hour. And the decoration with the lovely orange persimmons and herbs is outstanding as well! Bravo!
    P.S.: If I remember correctly, your eldest son is called Nicholas, so please wish him a Happy Name Day from us if you get the chance (even if we are a day late)

  16. What a perfect holiday dinner!!!!

  17. This is so gorgeous and I love all of your tips!

  18. Low and slow. ALWAYS. Such a beautiful cut of meat 🙂

  19. That is one heck of an impressive hunk of meat. I also love the festive touch the persimmons bring. GREG

  20. Dry aging in the fridge…great idea!

  21. Lizzy,
    I love prime rib and the rarer the better. Your roast looks perfectly done. Wish I lived next door so I could get some leftovers.

  22. That is one beautiful rib roast!! Cooked to perfection. We forwent the turkey this year at TG, and grilled a rib roast for the first time. A new tradition for us!

  23. I am always up for a classic meal like this, and the recipe looks perfect!

  24. Good lord that looks good!! So simple too!

  25. Gorgeous! I want a big ol’ slice right now!!

  26. I’ve always wanted to try making a Yorkshire pudding. I bet that would go fabulously with this roast, too!

  27. I’ve had Prime Rib once (maybe twice) and it was a very long time ago. My family may revolt if I didn’t prepare a turkey for Christmas but I think with one taste they’d get over it!

  28. That roast is perfectly cooked and looks so tender and inviting. I want some right now. (and maybe a sandwich tomorrow)

  29. This inspired me to make prime rib for Christmas dinner, it was great, thank you!!

  30. Please help – can’t figure out if you are talking degrees Celsius or Fahrenheit- 200 degrees is 93 Celcius which is really low

  31. Prime Rib always says “special occasion” to me. It is one of my very favorite meals. This recipe is perfectly simple and comes out just right every time. A dollop of horseradish sauce and I am all set!

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