When I’m looking for an easy and impressive dish for the holidays, I turn to this Prime Rib Roast! Also known as a standing rib roast, 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 roast in the oven, and it will come out so tender and flavorful.
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What’s in This Prime Rib Roast Recipe?
This standing rib roast has the simplest ingredient 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! My family absolutely loves this roast for holidays and large family gatherings.
- Prime Rib Roast: When selecting a roast, plan for 1 rib for every 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.
Prime Rib Roast Temperature Chart
Check the chart below to find out what the internal temperature will be for each level of doneness. I recommend cooking your standing rib roast to medium-rare for a juicy, tender, delicate flavor!
- Rare: 125°F
- Medium Rare: 130°F
- Medium: 135°F
- Well Done: 140°F
I recommend pulling the roast out of the oven about 5°F before the desired temperature because it will continue to cook as it rests.
How to Store and Reheat
I always let this prime rib roast 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.
How to Freeze
To freeze, tightly wrap the roast 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.
I freeze it for up to 3 months, then defrost in the fridge before heating and serving.
Serving Suggestions
With this standing rib 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.
Notes from the Test Kitchen
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.
5-Star Review
“This is the BEST prime rib EVER! My family loves it and they always look forward to me making it on Christmas Day!” – Jennifer
Prime Rib Roast Recipe
Ingredients
- 7 pound prime rib roast (3-4 ribs)
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Smoked paprika
- Brandy Peppercorn Sauce for serving (click for recipe!)
Instructions
Note: This roast is best if prepared (through step 4) 8-48 hours ahead.
- 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.7 pound prime rib roast
- Generously season roast with kosher salt (about ½ teaspoon per pound) and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack.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. and preheat the oven to 200°F.
- Sprinkle with more kosher salt and freshly ground black pepper, garlic powder, and smoked paprika.Garlic powder, Smoked 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 with brandy peppercorn sauce.Brandy Peppercorn Sauce
Video
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Prime Rib Roast Step by Step
Prep the Roast: 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 of a 7-pound prime rib roast with a sharp knife.
Salt the Roast: Generously season roast with kosher salt and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack. 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.
Season the Roast: When ready to cook the roast, remove it from the refrigerator 1 hour before cooking and preheat the oven to 200°F. Sprinkle with more kosher salt freshly ground black pepper, garlic powder, and smoky paprika.
Cook the Roast: 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 the roast from the oven and tent it loosely with foil. Allow it to rest for 15-30 minutes.
Brown and Serve: 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 with brandy peppercorn sauce.
Sort of! Prime rib is actually a specific cut from the larger rib roast. Furthermore, prime rib is bone-in, whereas rib roast can be bone-in or boneless.
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.
Let it cook in the oven uncovered. You will cover it loosely while it rests, but not while it is cooking.
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.
Excellent flavor….highly recommend trying it!!
Thanks for stopping by and sharing, John!
Thank you so much! The Roast was great!
Thank you!
You are quite welcome, Melvin!
I read that in these pictures you surrounded the rib with potatoes and veggies. Could you be a little more specific on what vegetables? Looks amazing!
Whatever veggies you think taste best with your prime rib! I love potatoes and carrots!
Looks like some different vegetables in the picture in this post so was trying to figure that out. Like are those little pearl onions? Some of the picture looks like mushrooms? I love mushrooms- would they get too mushy?
Delish!
Thanks, Andrea!! I’m glad you enjoyed it!
Can this be made in a slow cooker?
Yes, absolutely!
excellant very moist great recipe thank you!!
You’re welcome, Valerie! I’m glad you enjoyed it!
Have not tried your recipe (YET), but would like to share my prime rib recipe…This recipe takes a little effort from your favorite meat monger… we raise our own animals for consuming… and have a great rapport with our butcher… I request the chine bone (where the backbone attaches to the ribs) be removed. I also request the ribs and lifter (fat) be cut loose, but remain with the eye. I have butcher twine at home, if you don’t ask for a good length from your butcher. Let the meat set out prior to cooking (as always). Preheat the oven to 275 degrees. I take and season the eye with a mix of my favorite seasoning (this consists of a blend of salt, pepper, smoked hot paprika, smoked sweet paprika, onion flakes), I also add chopped garlic, basil, and whatever else I feel like adding. After seasoning the eye, set the eye back onto the ribs, then drape the lifter over the top. Using the twine, I tie it all together (usually one wrap per rib). I then take a disposable roasting pan and add about ¼ inch of water in the bottom. Cover the water with the same depth of rock salt. I then place the trussed up prime rib in the center of the pan onto the rock salt. I take heavy aluminum foil and build a wall around the prime rib. I then cover the prime rib with rock salt (using the dam to keep the salt on the sides). I push in a thermometer prior to placing in the oven. Place the prime rib into the oven then go and enjoy some football. The magic that transpires in the oven is that the heat causes the water to wick up and the salt becomes a crust around your prime rib (super YUM). Remove the prime rib once the thermometer reads just over rare (the meat continues cooking as it rests). If you want to ruin a tasty dinner, you can cook it longer, just be aware that it continues cooking as it rests, so definitely remove it a step prior to the level of doneness you want). Set on the stove, and regardless of how incredibly hard it is, LEAVE IT ALONE for 15- 20 minutes. After not touching for the required time, remove the aluminum foil dam. Crack off the crust and cut the twine. Fold back the lifter, lift the eye onto a cutting board and slice to the desired thickness. For those who like to indulge their deeper carnivorous sides, you can slice between the bones and gnaw on some calcium. This prime rib is cooked low and slow, gives it time to become a dinner to enjoy… Gary Harris
That sounds amazing!
Perfect every time!
The best kind of comment I can get! Thanks Bob
What a great looking roast for holiday meals! Love all the tips you added to help us cook it!
Thanks Jocelyn!
So delicious and full of flavor! YUM!
Thank you!!