A bone-in prime rib roast is one of the most impressive roasts you can serve, and it's surprisingly simple to cook. The real secret isn't complicated technique, it’s all about the seasoning for a prime rib and proper temperature control. This recipe will show you how to take the worry out of cooking a prime with exact cook times, internal temperatures, and the overnight seasoning for a prime rib that produces the right balance between flavorful outer crust and tender inner rare meat.
Seasoning For A Prime Rib
Here in Colorado, where ranching traditions run deep, learning to cook a standing rib roast felt less like a choice, and more like a rite of passage.
I still remember the first time I committed to roasting a beautiful standing prime rib. The sticker shock at the butcher counter was real, and right behind it came the fear of ruining such an expensive cut. But I trusted the process, followed the steps, and was genuinely amazed at how perfectly it turned out.
A prime rib roast has incredible natural flavor, so you need to use a seasoning that enhances the beef without overpowering it. I’ve used this recipe for over 30 years, with consistently positive results every time.
You most certainly can season a prime rib roast simply with salt and pepper. It’s beefy flavor will shine. But I highly recommend an overnight rub or seasoning paste. My recipe uses a seasoning paste that’s blended in food processor or blender, then rubbed over the prime rib, which is then refrigerated overnight or at least 12 hours before cooking.
Why Season Prime Rib Overnight?
- Flavor: Prime rib is a thick textured beef roast. The seasoning will not penetrate the meat thoroughly, but will add some wonderful surface flavor. Which if you thoughtfully choose seasonings, will compliment the beefy flavor.
- Crust: Not only will overnight seasoning add some flavor, it will create a better outer crust while cooking.
- Juiciness: This flavored crust, with it’s oil base, will seal in the meat’s juices as it cooks, which equals to a juicier prime rib.
How To Season A Prime Rib The Night Before
Aside from the fact that you’re turning this impressive beef roast into somewhat of a make ahead entree, here are other benefits and how-to’s.
- Dry Meat: Pat roast completely dry. I use paper towels to remove the moisture from the surface of the meat. This is so important for that sought after outer crust.
- Even: Take the time to rub the prime rib seasoning mixture evenly over all sides. Even the fat areas.
- Refrigerate: Place the prime rib roast on a sheet pan, and refrigerate uncovered 12 – 24 hours in the refrigerator.
- Room Temp: Remove the seasoned roast from the refrigerator 1 hour before roasting.
Table of contents
The best seasoning for Prime Rib includes, Kosher salt, fresh cracked black pepper, Garlic (fresh or powder), rosemary or thyme, oil or softened butter. My recipe takes a classic blend and adds some fun flavors:
- Oil: Oil will be the glue that hold all of the seasonings together and coat the outside of the prime rib roast. Choose a neutral oil like canola, vegetable or better yet, avocado oil.
- Seasonings: Thyme, juniper berries, freshly ground black pepper and a single blend chile powder. Preferably New Mexico Red Chile Powder.
- Garlic
- Lemon and Parsley: We’ll use both the juice and lemon zest.
About Juniper Berries: f you have a good quality spice shop you can readily find Juniper Berries. If you need a substitute, consider rosemary, caraway seeds or allspice berries. Any of those will impart an earthy flavor to this prime rib recipe.
How To Cook A Small Standing Bone-In Prime Rib Roast
This recipe works well for cooking a small prime rib, which would consist of a two bone or four bone roast.
Prepare The Prime Rib Seasoning
- Step 1: Combine parsley, lemon zest, lemon juice, thyme, juniper berries, garlic, pepper and chile powder in a blender or food processor.
- Step 2: Start drizzling in oil, blending until smooth.
- Step 3: Rub mixture over surface of the roast. Place the prime rib in a roasting pan with elevated grates, fat side up. Your turkey roaster will work great here. Cover and refrigerate for at least 24 hours.
- Bring roast to room temperature before proceeding. Preheat oven to 500 degrees. Cook prime rib degrees for 15 minutes, then reduce temperature to 350 degrees.
- Step 5: Place a digital read probe meat thermometer in the center of the roast and cook until temperature reaches 135 degrees for medium rare. Remove from oven and tent with foil. Let roast rest for 15 minutes before carving.
Should Rib Roast Be Covered In The Oven?
No. Rib roast should be cooked uncovered so the exterior browns and forms a crust.
How To Carve A Standing Rib Roast
- If you purchase your Prime Rib from a reputable butcher, ask them to remove the bones from the meat, and then place them back in position and tie the whole thing back together. The bones carry so much flavor while cooking, and also act as a “rack” to cook the meat. Once cooked, you can easily lift off the bones and slice the meat.
- Use a sharp chef knife to slice against the grain to shorten the muscle fibers. This will make the meat more tender and easier to chew. Aim for slices about ¼ to ⅓ inch think for best texture.
- Tip: A carving meat fork helps hold the meat in place for clean even cuts.
Tips For Success:
- Don’t skip the steps for letting the prime rib roast come to room temperature before cooking. The roast will cook more evenly.
- Don’t skip letting the meat rest before slicing. This rest time allows the juices to redistribute in the meat. If you slice too soon, all of that glorious flavor will run out on the cutting board.
End Result
You won’t believe your eyes with that first cut. Your Chef Knife will slid through the wonderful crust on the outside to reveal a perfectly rare prime rib roast. A very rewarding kitchen moment indeed.
Bone In Prime Rib Roast Or Boneless?
Anytime you can roast meat with the bones intact, it's a bonus. The bones give the meat additional flavor.
However, a boneless rib roast is somewhat easier to handle and still very rich in flavor, beefy in flavor, juicy and tender with generous marbling throughout.
Rib Roast Internal Temperature Guide
A bone in prime rib roast is traditionally served rare to medium rare. If you want to cook it to a more “done” state, here is an internal temperature guide.
- Rare: 125 - 130 degrees
- Medium Rare: 130 - 140
- Medium: 140 - 150
- Medium Well: 150 - 160
- Well: Over 160 degrees
How To Reheat Prime Rib
Since the prime rib has been initially cooked to a medium rare state, you've got some wiggle room to reheat the sliced meat without drying it out.
- Place a couple of slices of prime rib on a microwave safe plate. Cover the prime rib with a damp paper towel. Depending on how thick you've sliced the meat, set the timer for a minute and cook on 50% power.
- Check the prime rib by placing your hand on the paper towel. If you feel it needs more heat, give it more heat by repeating the 50% power level in 15 second increments.
- Don't over pre-heat it. After all, you're not trying to cook it, your goal is to warm it to your level of heat satisfaction.
- Another option is simply letting the prime rib come to room temperature to serve. That way you're guaranteed that beautiful medium rare experience.
Best Sauce For Rib Roast
Traditionally, a prime rib roast is served with a Horseradish Cream Sauce or Au Jus.
What To Serve With Prime Rib
Here are some side dishes to make this a grand meal.
- I love serving fresh crisp tossed salad topped with my recipe for Blue Cheese Dressing
- Garlic Butter Baked Potatoes are always a good choice.
- Blue Cheese Potatoes Dauphinoise for a fancier meal.
- And Green Beans with Dijon Mustard Cream Sauce is always a good choice.
FAQ’s
Taking into consideration the weight of the bones, a good rule of thumb is to allow 1 pound of prime rib per person. A bone-in standing rib roast will feed about 2 people per bone. Also take into consideration the side dishes you are serving. Usually a bone-in standing rib roast is served for special occasion meals which calls for special occasion sides, which are usually hearty in structure. In that case you can plan on ½ to ¾ pound per person.
Cooking Time: It’s been a popular idea over the years to cook the prime rib at a very high heat temperature for a few minutes, then cook at a lower heat for 15 minutes per pound. Please don’t rely on time increments. Use a digital read meat thermometer. No if’s and’s or but’s. You can plan on a roast taking about 15 minutes per pound.
Marinades don't penetrate a prime rib deeply. That cut is simply too thick.
What they do instead is build a deeply seasoned crust and flavor the outer slices, which is exactly where the best rib roast flavor lives anyway.
Simple Oven Roasted Rib Roast
This recipe comes from the the Denver Junior League Creme de Colorado Cookbook titled Fall River Bone In Prime Rib Roast with Hunter’s Horseradish Sauce. An outstanding and easy recipe for Prime Rib in the oven.
And if you’re looking for more Prime Rib Roast recipe ideas, you won’t want to miss this Peppery Beef Rib Roast recipe courtesy of the National Cattlemen’s Beef Association.
Explore More Beef Cuts For Roasting
Explore More Homemade Sauces For Beef
And, if you’re interesting in trying more sauce recipes that I use regularly on beef dishes, here are some ideas.
And if you’re a beef lover you won’t want to miss my category for Beef Recipes, you’ll find lots of tasty recipe ideas. Including one of the most popular beef recipes on my site for Beef Tagliata. Its a proven crowd pleaser that’s so easy to make you won’t believe it.
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Bone In Prime Rib Roast and The Best Seasoning For A Prime Rib
Ingredients
- ¼ cup fresh parsley minced
- 1 ½ tablespoons lemon peel fresh grated
- 2 teaspoons dried thyme crumbled
- 6 juniper berries crushed
- 3 cloves garlic
- ½ teaspoon fresh ground black pepper
- 2 – 4 drops Tabasco Sauce
- ½ cup olive oil
- ⅛ cup fresh lemon juice
- 1-5 pound standing rib roast
Instructions
- Combine parsley, lemon zest, lemon juice, thyme, juniper berries, garlic, pepper and chile powder in a blender or food processor. Start drizzling in oil, blending until smooth.
- Rub mixture over surface of the roast. Cover and refrigerate for at least 24 hours.
- Bring roast to room temperature before proceeding. Place roast in large heavy roasting pan with a raised grate, and roast in preheated oven at 500 degrees for 15 minutes. Reduce temperature to 350 degrees Place a digital read probe meat thermometer in the center of the roast and cook until temperature reaches 135 degrees for medium rare. Remove from oven and tent with foil. Let roast rest for 15 minutes before carving.
Notes
- Rare: 125 - 130 degrees
- Medium Rare: 130 - 140
- Medium: 140 - 150
- Medium Well: 150 - 160
- Well: Over 160 degrees
- Don’t skip the steps for letting the prime rib roast come to room temperature before cooking. The roast will cook more evenly.
- Don’t skip letting the meat rest before slicing. This rest time allows the juices to redistribute in the meat. If you slice too soon, all of that glorious flavor will run out on the cutting board.
Nutrition
Bone In Prime Rib Roast … It’s Whats For Dinner
