Prime Rib - It's Easier Than You Think

Prime Rib - It's Easier Than You Think

6 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 55 m
KLEVEAR
Recipe by  KLEVEAR

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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.

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Reviews (6)

Rate This Recipe
Baking Nana
15

Baking Nana

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 thermometer prior to placing the roast in the 450 degree oven. I cooked the meat to 135 - pulled it and let it rest. It was perfect for us. Just done enough for hubby and rare enough for me. If you cook to 145 and let rest your meat will be closer to well done rather than medium. There are other cooking methods I prefer but the seasoning on this rib roast deserves 5 stars.

HMW10284
13

HMW10284

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.

KLEVEAR
8

KLEVEAR

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 38.1 g
  • 59%
  • Carbs
  • 0.5 g
  • < 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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