Prime Rib: A Feast for the Senses

Prime rib is a cut of beef known for its rich flavor and succulent texture, making it a centerpiece for special occasions.

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How to Cook Prime Rib and What to Serve With It – Real Simple
Succulent and juicy, a prime rib roast is a crowd-pleaser on any occasion. It makes for an eye-catching centerpiece that will have guests thinking you’re a pro.

While it might seem intimidating to cook, with a few simple steps, you can achieve restaurant-quality results at home.

Choosing Your Roast:

  • Bone-in vs. boneless: Bone-in roasts add flavor and moisture, but require longer cooking times. Boneless roasts cook faster and are easier to carve, but lack the bone’s flavor contribution.
  • Size: Select a roast that fits your oven and serves the desired number of guests. A good rule of thumb is 1 pound per person for bone-in and 3/4 pound per person for boneless.
  • Quality: Opt for a well-marbled roast, ideally Prime grade for the best flavor and tenderness.

Preparing the Roast:

  1. Remove from the refrigerator: Take the roast out 2-3 hours before cooking to bring it to room temperature. This ensures even cooking.
  2. Trim excess fat: Leave a thin layer of fat for flavor, but remove any excess to prevent burning.
  3. Seasoning: Apply a simple rub of salt, pepper, and your preferred herbs like rosemary, thyme, or garlic powder.

Cooking Methods:

There are two main methods for cooking prime rib:

1. High-heat sear and low-and-slow roast:

  • Preheat oven to 500°F (260°C).
  • Sear the roast on all sides in a hot skillet for a deep brown crust.
  • Reduce oven temperature to 325°F (163°C) and roast until desired internal temperature is reached (see chart below).

2. Reverse-sear:

  • Preheat oven to 250°F (121°C).
  • Roast the prime rib until it reaches an internal temperature 5-10 degrees below desired doneness.
  • Crank up the oven to 500°F (260°C) and sear the roast for a quick, flavorful crust

Internal Temperature Guide:

  • Rare: 120°F (49°C)
  • Medium-rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-well: 150°F (66°C)

Resting is Key:

Once the roast reaches the desired temperature, remove it from the oven and tent with foil for at least 30 minutes .This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Serving Suggestions:

  • Serve with Yorkshire pudding, mashed potatoes, roasted vegetables, and horseradish sauce for a classic combination.
  • Get creative with side dishes like caramelized onions, creamed spinach, or roasted Brussels sprouts.
  • Don’t forget the gravy! Make a simple pan sauce using the drippings from the roasting pan.


  • Use a meat thermometer to ensure accurate internal temperature.
  • Let the roast rest before carving to prevent dry meat.
  • Enjoy responsibly and have fun!

Disclaimer: Cooking times may vary depending on the size and cut of your roast. Always use a meat thermometer to ensure safe and perfect doneness.