How to Cook Prime Rib

Prime rib is a cut of beef from the cow's rib section. It's known for its rich flavor and tenderness, making it a popular choice for special occasions and holiday meals. The cut includes a portion of the ribeye and can be served with the bone in or boneless. It's typically roasted in the oven and can be served at various temperatures however, it is most commonly served medium-rare to maintain its juiciness.

How Many People Can a Prime Rib Feed? 

When purchasing a bone-in prime rib, we suggest purchasing 1 pound for each person at the table. Our Prime Rib is bone-in and about 7-9 pounds per roast with three bones. 

Here is a quick guide for serving size. 

• 3-4 people: 4 pounds 
• 4-5 people: 5 pounds
• 5-6 people: 6 pounds
• 6-7 people: 7 pounds 
• 8-10 people: 10 pounds
• 10-14 people: 16 pounds 
  
  

How Do You Cook Prime Rib? 

Like other cuts of meat, there are many different methods of preparing and cooking prime rib. The most common way includes roasting in the oven over a few hours (we recommend 15-20 minutes per pound). Another method is ‘high-low’ roasting, which means roasting at a higher temperature for less amount of time per pound (we recommend 5 minutes per pound). It is crucial in either method to place a thermometer in the middle of the roast. When the prime rib is done roasting, allow up to an hour to rest and cool before carving.  

What Sides Do You Serve with Prime Rib? 

While prime rib is the centerpiece of the table, make room for your favorite side dishes. Popular sides to serve with prime rib include creamy mashed potatoes, roasted vegetables, and Yorkshire pudding. Horseradish sauce and au jus are classic accompaniments that enhance the rich flavors of the meat.

Bone-In Prime Rib Recipe 

 Here’s a simple and delicious recipe for a bone-in prime rib.

Ingredients

- 1 bone-in prime rib roast (about 7-9 pounds)

- 4-6 cloves garlic, minced

- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)

- 2 tablespoons kosher salt

- 1 tablespoon black pepper

- 2 tablespoons olive oil

- Optional: additional herbs (like sage or parsley) for flavor

Instructions

1. Remove the roast from the freezer and thaw it in the refrigerator for 8-12 hours before you begin prepping. Once thawed, 1-2 hours before cooking, remove it from the refrigerator and bring it to room temperature.
2. Use butcher’s twine to tie knots around the roast every 2-3 inches for even cooking.
3. Apply olive, canola, grape seed, or vegetable oil over the roast as a binder to keep the seasoning from falling off.
4. Generously season with salt, pepper, and garlic. Some people like to use rosemary sprigs or fresh thyme and tuck them into the butcher’s twine used to tie the roast. Whatever seasonings sounds good to you will work!
5. Place the roast fat side up on a dip rack and place in a roasting pan. You can use a cooling rack for baking over a cookie sheet, but it’s best to allow air circulation around the entire roast.  
6. The most important step – Place a meat thermometer probe in the middle of the roast.  Do not poke from the top down as you likely won’t accurately know where the middle is.  Poke it from the side into the center.
7. Here's where your options come in...
1. For Traditional Roasting – Cook your roast the oven at 325°F for approximately 15-20 minutes per pound. For medium-rare, pull the roast when it reaches 120-125°F because the roast will go up in temp during the resting phase.
2. For High/Low Roasting – Preheat your oven to 500°F. Cook for 5 minutes per pound. (For example, if you are cooking an 8-pound roast it needs to cook for 40 minutes.) For roasts over 10 pounds, consider cutting them in half to better accomplish this method. After the initial cooking time, turn off the oven and do not open the door. Let it sit in the oven for 2 hours (or until it reaches 130°F for medium-rare).
8. After cooking, let the roast rest for about an hour before carving to keep it juicy. Once the roast cools 10-15°F, you're ready to carve. 
9. Remove the twine and slice to your desired thickness. Make sure to cut your roast with a carving knife without a serrated blade.