The first time I roasted a Prime Rib for Christmas dinner, I hovered near the oven like a nervous parent. But when that golden crust cracked open to reveal a tender, juicy center, I knew I’d found my forever holiday roast. This Prime Rib recipe keeps things simple, reliable, and deeply satisfying—no fancy chef tricks required.
Table of Contents
Choosing the Best Prime Rib
Bone-In vs. Boneless
Bone-in Prime Rib, also called a standing rib roast, looks stunning on the table and holds extra flavor as the bones insulate the meat. Boneless, on the other hand, cooks more evenly and slices easily. Either works beautifully, as long as it’s well-marbled with creamy fat streaks.
How Much Prime Rib to Buy
Plan for about 1 pound per person if you’re using bone-in, or ¾ pound per person for boneless. A 5-pound roast usually serves 6 comfortably, with leftovers for those irresistible midnight sandwiches.
What to Ask Your Butcher
Ask for USDA Choice or Prime grade beef. Choice is juicy and flavorful, while Prime delivers that restaurant-style tenderness. Make sure the fat cap is intact—it bastes the roast naturally as it cooks.
How to Cook Prime Rib
Step 1 — Bring to Room Temperature
Remove the roast from the fridge about an hour before cooking. This helps it cook evenly from edge to center, preventing that overdone ring on the outside.
Step 2 — Season Generously
Mix softened butter, minced garlic, rosemary, thyme, salt, and pepper into a thick paste. Pat the roast dry, then rub it all over with your herb butter. This crust will turn golden and aromatic as it roasts.
Step 3 — Roast and Sear
Preheat your oven to 500°F. Place the roast fat side up on a rack inside a roasting pan. Roast for 15 minutes to sear the outside, then lower the heat to 325°F. Continue roasting according to weight:
- Boneless: 13–19 minutes per pound
- Bone-in: 15–20 minutes per pound
Step 4 — Check Internal Temperature
Use a meat thermometer for accuracy. When it hits:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
Always check the thickest part of the roast, avoiding the bone.
Step 5 — Rest Before Slicing
Once cooked, remove the roast and cover it loosely with foil. Let it rest for at least 30 minutes. The juices will settle back into the meat, giving you slices that are perfectly moist.
Prime Rib Cooking Time and Temperature Guide
- Boneless: 13–19 minutes per pound
- Bone-in: 15–20 minutes per pound
- Internal Temps: Rare 120–125°F, Medium-rare 130–135°F, Medium 140–145°F
Tip: Don’t open the oven while roasting—it disrupts the heat and slows the cooking.
Optional Horseradish Sauce
A creamy horseradish sauce adds brightness and heat that cuts through the rich roast. Mix together:
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
Stir until smooth. Chill until ready to serve. It’s simple but transforms each bite into something truly special.
Make Ahead, Storage, and Reheating Tips
You can prepare the herb butter up to two days in advance and keep it in the fridge. If you want to season the roast early, wrap it and refrigerate overnight.
Store leftovers in an airtight container for up to four days. When reheating, warm slices in a 275°F oven for about 10 minutes or gently in beef broth on the stove. Avoid microwaving—it toughens the meat.
What to Serve with Prime Rib
Prime Rib pairs beautifully with cozy sides. Try southern-style potato salad for a classic side or buttery easy dinner roll recipe without yeast to soak up the juices.
For a full meal, add creamy tomato ground beef orzo for a hearty pairing or quick and easy air fryer hash browns. If you want something bright, refreshing blackberry lemonade for summer meals balances the richness perfectly.
Perfect Prime Rib Recipe Card
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Perfect Prime Rib (Foolproof Method for Juicy, Tender Roast)
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
Description
Perfect Prime Rib roasted with garlic herb butter for a tender, juicy center and crisp crust. A simple, foolproof method ideal for Christmas dinner or any special gathering.
Ingredients
5 lb prime rib roast (boneless or bone-in)
1/4 cup kosher salt
2 tablespoons freshly ground black pepper
1/4 cup unsalted butter, softened
8 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
Optional: Horseradish Sauce for Serving
1/2 cup sour cream
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
Salt and pepper to taste
Instructions
1. Remove the roast from the refrigerator 1 hour before cooking to come to room temperature.
2. Preheat oven to 500°F (or as high as it goes).
3. In a small bowl, mix together salt, pepper, butter, garlic, rosemary, and thyme to form a paste.
4. Pat the roast dry with paper towels.
5. Rub the herb butter mixture all over the roast evenly.
6. Place the roast fat side up on a rack inside a roasting pan.
7. Roast at 500°F for 15 minutes to sear.
8. Reduce oven temperature to 325°F.
9. Continue roasting according to weight:
10. • Boneless: 13–15 minutes per pound for rare, 16–17 for medium-rare, 18–19 for medium.
11. • Bone-in: 15–16 minutes per pound for rare, 17–18 for medium-rare, 19–20 for medium.
12. Use a meat thermometer to check doneness:
13. • Rare: 120–125°F
14. • Medium-rare: 130–135°F
15. • Medium: 140–145°F
16. Remove from oven, tent with foil, and let rest for 30 minutes before slicing.
17. Serve warm with horseradish sauce.
Notes
Do not open the oven door during roasting — it causes uneven cooking.
Letting the roast rest ensures the juices redistribute for tender slices.
Always use a meat thermometer for best results.
Adjust the cook time based on roast size and desired doneness.
Estimate 1 pound per person (bone-in) or 3/4 pound per person (boneless).
Pair with mashed potatoes, dinner rolls, or creamed spinach for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Christmas Dinner Ideas
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 10 oz)
- Calories: 684
- Sugar: 0 g
- Sodium: 2380 mg
- Fat: 57 g
- Saturated Fat: 24 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 158 mg
More Such Recipes
If you love comforting, celebratory meals, try super easy crockpot steak bites for meat lovers next. They’re simple yet satisfying—perfect for weekends when you crave something hearty.
FAQs
Is prime rib the same as ribeye?
They come from the same section of the cow, but ribeye is a single steak cut from the rib roast. Prime rib is the entire roast cooked as one piece.
What is the 500 rule for prime rib?
The 500 rule means roasting at 500°F for 5 minutes per pound, then turning off the oven and letting the roast sit (without opening the door) for 2 hours. It’s a quick, high-heat method that locks in juices.
Why is it called prime rib?
The “prime” refers to the USDA grade of beef, not the cut itself. It’s often used to describe high-quality rib roasts, even if they’re Choice grade.
Final Thoughts
This Prime Rib recipe brings a little magic to any Christmas table. It’s tender, flavorful, and surprisingly easy once you trust the process. Gather your loved ones, carve that beautiful roast, and soak in the warmth of the season.
If you make this recipe, tag us on Pinterest or share your photo on Facebook. I’d love to see your version of this holiday favorite.