Prime Rib - It's Easier Than You Think

Prime Rib - It's Easier Than You Think


"When I first tried cooking prime rib, I was nervous; it cost a lot of money, and I didn't want to ruin it. Well it turns out prime rib is easy but it is essential that you have a good thermometer. You probably spent $30+ on the meat. Save your investment and spend another $25 on a good thermometer with a probe and an alarm if you don't have one already. By following the rule about the temperature, you can scale this recipe. Cut the bones off the bottom of the roast and serve separately or save for another time. Slice the roast and serve with creamy horseradish, if desired."


2 h 55 m servings 437 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place roast, bone side down, in a roasting pan.
  2. Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone.
  5. Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 8 Ratings


The seasoning on this Prime Rib is excellent as written. I don't know if the one other reviewer HMW10284, actually made this roast. The only thing I did differently is insert the meat thermome...

The most important part is to get good meat. Nothing belongs on Prime Rib other that a wee bit of salt and maybe a mite of pepper. Everything else obscures the taste of the meat.

Hello - thanks for looking at my recipe. Not sure why the temp got changed when they edited this but you should cook to 140 for medium. We pull it out at 135. The reviewers that talk about th...

We think McCormic's blend of seasoning has a lot of garlic, so I didn't add extra. I patted my roast dry, then rubbed the 4 lb roast with 2 teaspoons of EVOO, mixed the Montreal seasoning, musta...

I used this recipe mainly for the marinade rub, for the Italian spice I used Mediterranean spice from, perfect for this recipe. After I applied the rub, I wrapped the roast in pl...

Followed the cooking instructions. Seasoned the meat the way we like it (a little less ing. than recipe) Roast was 5.75 lbs that was cooked. Tasted just like we get at a fine restaurant. Husban...

Excellent instructions and the result was perfect!