Prime Rib Recipe

Learn how to make a perfect prime rib roast every time! This easy step-by-step recipe shows you precisely how to prepare and cook prime rib for moist, tender meat and a beautiful crust using a reverse sear method and roast low and slow in the oven.

What is a reverse sear?

The reverse sear method involves gently roasting the meat first and then searing at the end. This allows the meat to cook slowly and evenly all the way through without overcooking the outside before the middle is done.

What oven temperature should I use?

Cook the prime rib at 250°F for most of the cooking time to gently roast it without overcooking. Then increase the heat to 500°F right at the end to get a nice brown crust on the exterior.

How long should I cook prime rib per pound?

Prime rib should roast for 15 to 18 minutes per pound for medium-rare doneness. So for a 7 pound roast, start checking temperature after about 3 1/2 hours.

Should I wrap prime rib while it rests?

Yes, very loosely tenting foil over the roast while it rests keeps it warm and allows the juices to redistribute evenly through the meat.

Can I season under the fat cap?

Absolutely! Lifting the fatty outer layer and seasoning under it ensures maximum flavor coverage. Just be sure the salt makes direct contact with the meat.

When should I salt my prime rib?

Salting 1-2 days in advance is ideal. Salt helps dry out the exterior meat layers, leading to better searing and crust formation when cooked. Even just 4 hours of salting time helps.

What sides go well with prime rib?

Classic accompaniments like au jus, horseradish sauce, Yorkshire puddings, roasted vegetables and rich buttery mashed potatoes are perfect counterparts.

Should I sear before or after roasting?

Searing after gently roasting delivers the most evenly cooked interior without overdone outer portions.

What doneness temperature should I cook to?

120°F = rare

125°F = medium rare

130°F = medium


  • 1 bone-in prime rib roast (about 7 lbs), preferably from the chuck end
  • Coarse sea salt and ground black pepper
  • 2-3 tablespoons clarified butter or avocado oil
  • 2-3 tablespoons herbes de provence


  1. Pat the prime rib dry and generously season all over with coarse sea salt and ground black pepper. Cover and refrigerate for at least 3-4 hours, or up to 24-48 hours.
  2. Take the roast out of the fridge and let come closer to room temperature, about 30 minutes. Preheat the oven to 250°F.
  3. Brush the roast all over with clarified butter or avocado oil. Sprinkle evenly with the herbes de provence.
  4. Place the roast bone-side down in a roasting pan fitted with a rack. Insert an instant-read thermometer deep into the thickest part, being careful not to hit the bone.
  5. Roast until the thermometer reaches 120°F internally, about 3 1/2 to 4 hours. Remove from oven when thermometer hits 116°F since the temp will continue rising after removed from oven.
  6. Carefully transfer the roast to a cutting board, tent loosely with aluminum foil and allow to rest for 30-45 minutes. During this time, the temperature will rise to about 125-130°F for medium-rare.
  7. After resting, brush the top and sides of the roast with softened butter and return to the hot oven, increasing heat to 500°F. Roast for 10-15 minutes until deep brown and crusty on the outside.
  8. Remove roast from oven and transfer to a clean cutting board. Use a sharp knife to slice along the bone to remove it. Then slice roast across the grain into 3/4 to 1 inch thick slices.
  9. Serve immediately with horseradish sauce and au jus, if desired.

Enjoy this beautifully cooked, tender and juicy prime rib roast!


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1 Comment

  1. Sandy Knight

    Wonderful recipes, I can’t wait to try them…

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