By: Becky Hardin
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This Prime Rib Roast recipe lets the flavor of high-quality beef shine through for an impressive main dish. You only need a few ingredients to cook this standing rib roast in the oven, and it will come out so tender and flavorful. Serve it for any holiday or special occasion and impress your dinner guests!
Table of Contents
What’s in this Standing Rib Roast Recipe
This is the simplest ingredients list you’ll find for a main dish. It’s all about high-quality beef and some seasonings–you don’t need much to make it taste amazing!
- Prime Rib Roast: When selecting a roast, plan for 1 rib for very 2 people, or a little under 1 pound per person. For the best quality, make sure there is plenty of visible marbling (aka fat)–you want the extra flavor and juiciness it adds.
- Seasonings: You’ll need salt, black pepper, garlic powder, and smoky paprika to season the prime rib.
- Serving Sauce: The brandy sauce in the recipe card is my favorite to serve with this roast, but you can use something else. Horseradish, au jus, Bearnaise, mustard cream sauce, or a creamy mushroom sauce are all good options.
Tips!
When making a recipe like this and you really want to wow, I recommend heading to your local butcher instead of making the typical grocery store run. They’ll have high-grade cuts and can help you select the best option for your meal.
Prime Rib Temperature Chart
Check the chart below to find out what the internal temperature will be for each level of doneness. I recommend cooking your rib roast to medium-rare for juicy, tender, delicate flavor!
- Rare: 125°F
- Medium Rare: 130°F
- Medium: 135°F
- Well Done: 140F
Note, you should pull the roast out of the oven about 5 degrees before the desired temperature because it will continue to rise as it rests.
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Do you cover prime rib while cooking?
Let it cook in the oven uncovered. You will cover it loosely while it rests, but not while it is cooking.
Is standing rib roast the same as prime rib?
Yes, these are the same cut of meat, so the terms will be used interchangeably.
Should I let prime rib come to room temperature before cooking?
Yes, or close to it. Remove the roast from the fridge and let it sit out at room temperature for an hour before putting it in the oven.
At what temperature do you pull it out of the oven?
Check the internal temperature chart above. You’ll want to pull the roast from the oven about 4-8 degrees before it hits your desired temp because it will continue to rise while it rests.
Is prime rib roast tender?
Yes! It it one of the most tender cuts of beef.
How many hours does it take to cook a prime rib?
Once in the oven, it will take about 3-4 hours to cook, depending on whether you prefer rare, medium rare, or well done beef.
Should I salt prime rib the night before?
Yes! Ideally, you’ll salt up to 48 hours before cooking, but I recommend doing it at least overnight (8 hours). This gives salt time to penetrate the surface of the meat, which will make it much more flavorful.
How many people does this prime rib roast serve?
This 7 pound rib roast will serve up 8-10 people.
How to Store Leftovers
Let prime rib cool before storing. I recommend only cutting slices as you serve, so you should have most of your roast intact when it comes time to store leftovers. Fully wrap it in plastic wrap, then store in the fridge up to 5 days.
Cut and reheat slices in the oven as you need them. The beef makes for great sandwiches if you aren’t planning for another formal dinner in the following days.
Can you Freeze Prime Rib?
Yes! Tightly wrap it in plastic wrap, then wrap in aluminum foil for an extra layer of protection. If it’s already cut into slices, place them in a freezer-safe bag to store. Otherwise, place the wrapped roast in the freezer as is.
Freeze it up to 3 months, then defrost in the fridge before heating and serving.
What to Serve with Prime Rib Roast
With this roast at the center of the table, you can’t go wrong no matter what sides you choose. I love to serve it with Instant Pot scalloped potatoes or parmesan creamed potatoes and plenty of veggies. I like it with these creamy green beans or Air Fryer roasted vegetables. It will also taste great with these creamy garlic mushrooms, and you can round out the meal with homemade dinner rolls.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Prime Rib Roast Recipe
4.57 from 146 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 3 hours hours
Total: 3 hours hours 20 minutes minutes
Serves10
Print Rate
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All you need to make this delicious prime rib roast is a few seasonings. It's the best main dish for any occasion!
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Ingredients
- 7 lbs Prime Rib Roast 3-4 ribs or 6-7 pounds
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Smoky Paprika
- Brandy Peppercorn Sauce for serving, see note. (click for recipe)
Instructions
The roast is best if prepared 8-48 hours ahead.
When ready to cook the roast, heat oven to 200°F.
Spray a V-rack (that will fit in a large roasting pan) or a wire rack (that will fit in or across a rimmed baking sheet) with nonstick cooking spray.
Leave the twine in place and score (cut slits across) the fat-cap with a sharp knife.
Generously season roast with kosher salt and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack.
7 lbs Prime Rib Roast, Kosher salt, Freshly ground black pepper
If time allows, place the prepared roast, uncovered, in the refrigerator overnight or up to 48 hours before roasting. This will allow the salt to penetrate the meat more thoroughly and will improve browning.
When ready to cook the roast, remove it from the refrigerator 1 hour before cooking.
Sprinkle with more kosher salt & freshly ground black pepper, garlic powder and smoky paprika.
Garlic powder, Smoky Paprika
Place the roast in the oven and cook until the center of roast registers 115°F. Begin checking the internal temperature at 3 hours and then every 15 minutes, thereafter, until it reaches the desired temperature.
Turn off the heat and leave the roast in the oven until it reaches 125°F (rare) on an instant-read thermometer, 130°F (medium-rare), 135°F (medium).
Remove roast from the oven and tent loosely with foil. Allow it to rest 15-30 minutes.
Meanwhile, set the oven to 500°F.
About 10 minutes before serving, remove the foil, sprinkle the roast with freshly ground black pepper and place the roast back in the oven. Cook until it is beautifully browned and a little crisp on the outside.
Transfer the roast from the oven, cut the twine holding it together and remove the bones.
Serve immediately Homemade Horseradish Sauce or Brandy Peppercorn Sauce (see note for link)
Brandy Peppercorn Sauce
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
*Note: Carve one slice of roast per guest and leave the rest of the roast intact until needed more servings. This will keep the roast warm and help to retain its flavorful juices.
Serve with Horseradish Sauce or Brandy Peppercorn Sauce.
Nutrition Information
Calories: 946kcal (47%) Protein: 43g (86%) Fat: 84g (129%) Saturated Fat: 35g (219%) Cholesterol: 192mg (64%) Sodium: 141mg (6%) Potassium: 701mg (20%) Calcium: 24mg (2%) Iron: 4.5mg (25%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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- Grilled Ribeye
- Beef Tenderloin with Mushroom Sauce
- Mississippi Roast
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