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Prime Rib Recipe

This classic bone-in Prime Rib recipe will show you how to cook a roast to perfection! Tender and juicy prime rib is the ultimate special occasion recipe. A flavorful garlicky crust and the rich au jus sauce takes it over the top!

Wondering what to serve with prime rib roast? Serve with a side of Vanilla Bean Mashed Potatoes and Oven Roasted Brussel Sprouts.


Prime Rib, also called a standing rib roast, is a show-stopper and will definitely impress all your special guests. Garlic, thyme, and rosemary complement this flavorful cut of meat, and no prime rib is complete without a simple and delicious au jus. 


Prime Rib is a classic roast beef usually cooked with bone-in and served with a pan-sauce made from its natural juices. The word “prime” only refers to the grade it’s been given by the USDA. Prime is determined by a couple of factors including, the age of the beef cattle, and the amount of fat (marbling) around the edible sections of the meat. 

For the grade of “prime”, beef cattle has to be between the ages of 9 months and 30 months. In as far as marbling, or intramuscular fat, the more marbling meat contains, the better a cut of meat that it is. Marbling adds flavor, moisture, and tenderness. 

sliced prime rib


Standing Rib Roast is a cut of beef from the primal rib, one of the nine primal cuts of beef. Prime Rib is cut from the seven ribs before the loin. 


Prime Rib is a special meal to serve, and it’s also expensive, thus you want to be sure to cook it just right. The most important tool here is your trusted Instant Read Meat Thermometer. PLEASE use it if you want perfect results. 

If you feel like spending a bit more, I’d say to get this Wireless Smart Meat Thermometer. It’s on my Christmas Wish List. 🎄 🙏

To make this Prime Rib recipe, you’ll need a three-bone rib roast. Four-bone rib will also work, and feeds between 8 to 10 people. Estimate about 2 people for every rib. That’s a lot of meat and, personally, I think that one rib is enough for 3 people. 

  1. First, you want to let the meat sit at room temperature for an hour, and up to 2 hours, before roasting. 
  2. Your next step is to make the rub. You’ll want to combine olive oil, fresh rosemary, fresh thyme, and lots of garlic in a blender or food processor, and process until everything is chopped up and well combined. 
  3. Next, pat dry the roast with paper towels, generously season with salt and pepper, and then rub in the prepared garlic mixture. 
  4. Pop it in a hot oven, uncovered, and cook for 30 minutes; then, lower the heat and continue to cook until done.  

garlic and herb rub for prime rib


Rule of thumb is to cook the roast for about 15 to 20 minutes per pound, however, start looking at the thermometer around the 50-minute mark after you’ve lowered the heat. Cooking time also depends on the size of the meat. 

My recommendation is to remove it from the oven when internal temperature registers at 115˚F to 120˚F, at the most. The roast will continue to cook while it cools. 

  • For Rare, remove from oven when internal temperature reaches 110˚F.
  • For Medium-Rare, remove from oven when internal temperature reaches 115˚F.
  • For Medium, remove from oven when internal temperature reaches 120˚F.
  • For Medium-Well, remove from oven when internal temperature reaches 130˚F.

Anything above these temperatures may result in a chewy, tough, and flavorless prime rib. The longer you cook a steak, the muscle fibers get firm and all the juices cook out. 😑 

pouring au jus over prime rib steak


While the roast rests, make a quick, yet delicious Au Jus sauce to go with it. 

  1. Take the pan juice and strain through a mesh sieve into a large cup or bowl. Discard the bits in the mesh sieve, and pour the strained liquid back into the roasting pan. 
  2. Place the roasting pan over stovetop burners over medium heat.
  3. Whisk in Worcestershire Sauce and wine; scrape up all the browned bits from the bottom of the pan.
  4. Add broth and continue to cook until slightly reduced.
  5. Serve with the Prime Rib Roast.


  • Store leftovers in an airtight container and keep refrigerated for up to 4 days. I advise to cut it up into steaks beforehand so it’s easier to handle and reheat.
  • To freeze, cut it up in steaks and place in an airtight container. Keep in the freezer for 1 month. 


  • I have found that reheating prime rib in the oven is the best way to go. Preheat oven to 400˚F; place roast in a roasting pan with about a cup of beef broth, and cook for 10 to 15 minutes, or until heated through. 

standing roast rib steak



standing roast rib steak

Prime Rib Recipe

Katerina | Diethood
A classic bone-in Prime Rib Roast is the ultimate special occasion recipe. This juicy, tender, and deliciously cooked prime rib pairs perfectly with the flavorful garlicky crust and the rich au jus sauce.
4.75 from 4 votes
Servings : 10 to 12 servings
Prep Time 1 hour
Cook Time 2 hours
Resting Time 20 minutes


  • One Standing Rib Roast with 3 to 4 ribs (If hosting a large dinner party, you can also get a standing rib roast with 7 ribs - estimate about 2 to 3 people per rib)
  • 1 tablespoon kosher salt, or to taste
  • 2 teaspoons fresh ground black pepper, or to taste
  • 1/4 cup olive oil
  • fresh rosemary leaves from 2 sprigs
  • 1 tablespoon fresh thyme leaves
  • 6 to 8 garlic cloves
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup red wine
  • 1 cup reduced sodium beef broth


  • Take the roast out of the fridge 1 to 2 hours before cooking.
  • Preheat oven to 450˚F.
  • Pat dry roast with paper towels and generously season with salt and pepper.
  • Place roast in a roasting pan and set aside.
  • Add olive oil, rosemary leaves, thyme leaves, and garlic cloves to a food processor or blender; process until chopped up and well combined.
  • Rub the prepared garlic mixture all around the roast.
  • Place the roast in the roasting pan, bone-side down.
  • Cook, uncovered, for 30 minutes.
  • Reduce heat down to 350˚F and continue to cook until cooked to desired doneness. I suggest to remove from oven when internal temperature reads 115˚F. Estimate around 15 to 20 minutes of cooking-time per pound. Please use an Instant Read Thermometer and start checking for doneness around the 50-minute mark. The amount of cooking time will also depend on the size of the roast.
  • Transfer roast to a cutting board and let stand for 20 minutes before cutting.
In the meantime, prepare the Au Jus.
  • Take the pan juices and strain them through a mesh sieve into a large measuring cup. Discard the bits in the mesh sieve, and pour the strained liquid back into the roasting pan.
  • Place the roasting pan over stovetop burners and cook over medium heat.
  • Whisk in Worcestershire Sauce and wine; scrape up all the browned bits from the bottom of the pan. Bring to a boil and cook for 2 minutes.
  • Stir in beef broth and continue to cook for 5 minutes, or until slightly reduced and heated through.
  • Serve Prime Rib with Au Jus.




Calories: 876 kcal | Carbohydrates: 2 g | Protein: 38 g | Fat: 78 g | Saturated Fat: 31 g | Cholesterol: 165 mg | Sodium: 876 mg | Potassium: 691 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 33 IU | Vitamin C: 2 mg | Calcium: 30 mg | Iron: 4 mg | Net Carbs: 1 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Holiday
Cuisine: American
Keyword: au jus recipe, christmas dinner, holiday recipes, how to cook prime rib, prime rib, prime rib recipe
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5 comments on “Prime Rib Recipe”

  1. Best thing I have made our family for Christmas. My husband said he never had any meat that tasted so good. It came out perfect. Thank you

  2. You must use a digital thermometer to get a perfect temperature. I did want the center of my roast to be on the rare side so the ends could be more medium-rare. I put the thermometer in and followed directions until 115. Then took the roast out. The roast rested and the temperature actually rose to 125 degrees. I’m glad I didn’t wait until 120 the roast was cooked beautifully medium rare end cuts and fairly rare center. Delicious

    1. Katerina - Diethood
      Katerina Petrovska

      I haven’t made this with sous vide, but reading through a few recipes on the net, I see that you should cook it at 132°F for six hours. Beef should be placed in a large ziploc bag. Hope that helps.

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