This Perfect Prime Rib Recipe is tender, juicy, and delicious every time! Step-by-step tips for the best prime rib, perfect for serving on holidays, special occasions, and more!
- 1 (3 – 4 bone) bone-in prime rib, about (10 – 10.5 pounds)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Salt prime rib from one hour to up to five days prior to cooking and serving your prime rib. Once salted, wrap tightly in plastic wrap and refrigerate until an hour prior to cooking.
- An hour prior to cooking, remove the prime rib from the refrigerator, unwrap, and place, bone side down, on a roasting pan and allow it to reach room temperature. If cooking a boneless roast, place it onto a roasting rack inside the roasting pan. At this point add pepper or other seasonings, if using.
- Preheat oven to 475º F. Then, roast your prime rib for 15 minutes and reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 – 12 minutes per pound, about 1 hour and 50 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 – 4 degrees less than the desired serving final temperature you desire.
- The temperature of the prime rib will continue to rise due to carryover cooking. Tent prime rib with foil and allow to rest for 20 minutes.
Note: Here are the temperatures you’ll allow to reach depending on the doneness desired:
115º F – 120º F for rare
125º F – 130º F for medium rare
135º F – 140º F for medium
145º F – 150º F for medium well
- Place on a carving board for slicing and serve.