How to make prime rib roast with an easy step-by-step method for juicy, tender beef that’s perfect for holidays, Christmas dinner, and special occasions.
Updated May 2026: This prime rib roast tutorial has been refreshed with clearer temperature guidance, roasting tips, and a better step-by-step method for reliable results.
How To Make Prime Rib Roast
Prime rib roast is one of those recipes that looks fancy and intimidating, but it’s actually very doable once you know the method.
The secret is not complicated. Use a good cut of beef, season it well, sear it at high heat, then roast it gently until it reaches the right internal temperature.
What Cut Is Prime Rib?
Prime rib is also called a standing rib roast. When ordering at the butcher or supermarket, ask for a bone-in standing rib roast.
The word “prime” can also refer to the grade of beef, but you can still make a beautiful roast with a high-quality standing rib roast, even if it is not USDA Prime.
Bone-In vs. Boneless Prime Rib
I recommend bone-in prime rib because the bones add flavor and help protect the meat as it roasts. As a general rule, plan on about 1 bone for every 2 people.
For example, a 4-bone roast usually serves about 8 people.
Step 1: Marinate or Season Ahead
You can marinate the roast overnight with red wine and garlic, or you can simply season it generously with salt and pepper before roasting.
If you use a wine marinade, remove the roast from the marinade before cooking, pat it very dry, and discard the marinade. This helps the outside brown instead of steaming.
Step 2: Bring the Roast to Room Temperature
Remove the roast from the refrigerator 2–3 hours before cooking. This helps the meat cook more evenly.
Then, pat it dry with paper towels and season it very generously with kosher salt and freshly ground black pepper.
Step 3: Start with High Heat
Preheat the oven to 500°F.
Place the roast bone-side down in a roasting pan fitted with a rack. Roast for 15 minutes to create a beautiful crust.
Step 4: Lower the Temperature and Roast
After the first 15 minutes, reduce the oven temperature to 325°F.
Insert a probe thermometer into the center of the roast from the side. This is the best way to avoid overcooking an expensive cut of meat.
Continue roasting until the beef reaches your desired temperature.
Prime Rib Temperature Guide
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Medium well: 150°F
- Well done: 160°F and above
Remove the roast from the oven about 10°F before your final desired temperature. The meat will continue cooking as it rests.
Step 5: Rest Before Carving
After roasting, tent the beef loosely with foil and let it rest for 20–30 minutes.
This step is very important because it allows the juices to redistribute. If you slice too soon, those juices will run out onto the cutting board instead of staying in the meat.
How to Carve Prime Rib
Use a sharp carving knife and slice against the grain. If your roast is bone-in, cut the meat away from the bones first, then slice into portions.
Spoon the pan juices over the sliced meat before serving for extra flavor.
Tips for the Best Prime Rib Roast
- Use a meat thermometer instead of relying only on time
- Pat the roast dry before roasting for better browning
- Season generously with salt and pepper
- Let the roast rest before slicing
- Remove from the oven before it reaches the final temperature
Once you learn how to make a prime rib roast this way, it becomes much less intimidating. It’s a beautiful main dish for holidays, birthdays, anniversaries, or any dinner where you want to impress without losing your mind in the kitchen.
If you make it, tag @LivingSweetMoments on Instagram or use the #LivingSweet hashtag.
How To Make Prime Rib Roast
Ingredients
- 1 (6 lb) standing rib roast (bone-in, about 4 bones)
- 2 –3 cups dry red wine
- 5 garlic cloves crushed
- Kosher salt generously
- Freshly ground black pepper
Optional
- fresh rosemary sprigs
- fresh thyme
Instructions
Prep
- Place the standing rib roast in a large roasting bag or deep container.
- Add the red wine and crushed garlic.
- Cover and refrigerate overnight.
- Remove the roast from the refrigerator 2–3 hours before cooking so it comes closer to room temperature.
- Preheat oven to 500°F.
- Remove roast from marinade and discard marinade.
- Pat the roast completely dry with paper towels.
- Season generously with kosher salt and black pepper on all sides.
- Place the roast bone-side down in a roasting pan fitted with a rack.
- Roast for 15 minutes to develop a crust.
- Reduce oven temperature to 325°F.
- Insert a probe thermometer into the center of the roast from the side.
- Continue roasting until internal temperature reaches:
- 120–125°F for rare
- 130–135°F for medium rare
- 140–145°F for medium
- Remove roast from oven when it is about 10 degrees below desired final temperature.
- Tent loosely with foil.
- Rest for 20–30 minutes before slicing.
- Slice and serve immediately.
Notes
- Prime rib continues cooking while resting (carryover cooking), so remove it from the oven about 10°F before your target temperature.
- Medium rare is the most popular doneness for prime rib.
- Cooking time varies depending on roast thickness, oven accuracy, and starting temperature, so always use a thermometer instead of relying only on time.
Nutrition
Frequently Asked Questions
How much prime rib do I need per person?
A good rule is 1 bone for every 2 people, or about 1 pound of bone-in roast per person.
Should prime rib be cooked covered or uncovered?
Cook the prime rib uncovered so the outside can brown and form a crust. Cover it loosely only while resting.
What temperature should prime rib be cooked to?
Medium rare is usually 130–135°F. Remove the roast about 10°F before your target temperature because it continues cooking as it rests.
Do I need a thermometer?
Yes. A thermometer is the safest way to avoid overcooking prime rib.
You May Also Like
4-Ingredient Mississippi Roast
Wine and Pomegranate Brisket Recipe
Marinated Flank Steak Dinner
I have found making Prime Rib to be intimidating but thanks to your great tutorial, I am now inspired. Looks so moist and delicious!
Thank you Abigail!!