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    Home > Main Courses > Main Dishes Beef > Bone In Prime Rib Roast Recipe

    Bone In Prime Rib Roast Recipe

    Published: May 7, 2014 · Modified: Dec 23, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Prime rib roast recipe

    This Bone In Prime Rib Roast recipe includes instructions for cooking a four rib prime rib to serve 2 – 4 people. Take the worry out of cooking a prime rib. It’s easier than you think. Here’s a recipe that will guarantee the right balance between outer crust and inner rare.

    prime-rib-roast-for-2

    Is Prime Rib Roast for two people possible?

    A full prime rib has seven bones and can feed a crowd. Scaling down can make it very difficult to find the right balance between outer crust and inner rare.

    For Easter I announced I was going to attempt my first. I was a little nervous because it costs a darn fortune and I knew I’d be pretty darn angry with myself if I ruined the most majestic and the most expensive piece of meat I’d ever have in my kitchen.

    With the help of a young butcher at my local specialty meat market, we selected a four-rib roast which weighed in at about five pounds and rang up at a whopping $75.00. Even though I cooked this for just the two of us, this will actually serve 4 – 6 people.  

    We enjoyed lots of wonderful leftovers. And loved every single bite.

    Instructions for cooking a prime rib roast for 2 or 4 people. 4 Rib prime rib.

    How to Cook A Standing Prime Rib Roast (with bones)

    I followed a recipe I found in my Creme de Colorado Cookbook for Fall River Bone In Prime Rib Roast with Hunter’s Horseradish Sauce. An outstanding and easy recipe for Prime Rib in the oven.

    Following this prime rib recipe will work for either a 4 – 7 bone standing rib roast.

    • Mix up a marinade of chopped parsley, grated lemon peel, thyme, juniper berries, garlic, Tabasco and olive oil and spread it on all sides of the roast. This is a delicious prime rib roast sauce. You’re gonna love it.
    • Let this the standing prime rib roast marinate in the refrigerator for 24 hours.
    • Prime Rib Roast Cook Times: The next day cook the meat, fat side up, in a 500 degree oven for fifteen minutes.
    • Then turn down the heat to 350 degrees and roast for fifteen minutes per pound.
    • Let it stand for ten minutes before slicing.
    Cooking a prime rib roast for 2 or 4 people. Instructions for cooking a 4 rib small prime rib.

    I couldn’t believe my eyes with the first cut. The knife slid through the wonderful crust on the outside to reveal a perfectly rare prime rib roast. I have to admit, I was pretty darn tickled with myself.

    The marinade was a heavenly combination of flavors. I’d use this when cooking other cuts of meats. And the homemade horseradish sauce was a very special treat for a very special meal.

    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.

    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.

    Bone In Prime Rib Roast Recipe

    Serve this with this easy and our favorite Horseradish Cream Sauce – enjoy.

    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.

    What To Serve With Prime Rib

    • A perfect Tossed Salad with Blue Cheese Dressing
    • Garlic Butter Baked Potatoes
    • Blue Cheese Potatoes Dauphinoise
    • Haricot Verts In Mustard Cream Sauce

    And if you’re a beef lover you won’t want to miss my Beef Category, you’ll find lots of tasty recipe ideas. Including one of the most popular beef recipes on my site: Coca Coca Crockpot Brisket. Its a proven crowd pleaser that will feed your hungry crowd.

    FYI: Fall River happens to be in one of our favorite local destinations. It is a 17.1-mile-long tributary to the Big Thompson River in Larimer County, Colorado. The river’s source is near the Alpine Visitor Center in Rocky Mountain National Park. It flows down the canyon and over Chasm Falls before its confluence with the Big Thompson in Estes Park.

    Instructions for cooking a prime rib roast for 2 or 4 people. 4 Rib prime rib.

    How To Cook A Bone In Prime Rib Roast

    How to cook a Standing Rib Roast with a perfect crust on the outside and tender medium rare on the inside.
    4.92 from 12 votes
    Print Pin Rate
    Course: Main Course Beef
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 6
    Calories: 391kcal
    Author: Lea Ann Brown

    Ingredients

    • 1/4 cup fresh parsley minced
    • 1 1/2 tablespoons lemon peel fresh grated
    • 2 teaspoons dried thyme crumbled
    • 6 juniper berries crushed
    • 3 cloves garlic
    • 1/2 teaspoon fresh ground black pepper
    • 2 – 4 drops Tabasco Sauce
    • 1/2 cup olive oil
    • 1/8 cup fresh lemon juice
    • 1-5 pound standing rib roast
    Prevent your screen from going dark

    Instructions

    • Combine parsley, lemon peel, thyme, juniper berries, garlic, pepper and Tabasco in blender. Add oil, 1 tablespoon at a time, blending until a smooth paste is formed. Add lemon juice and blend. 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 and roast in preheated oven at 500 degrees for 15 minutes. Reduce temperature to 350 degrees and continue roasting for 15 minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done. Let roast rest for 10 minutes before carving.

    Nutrition

    Calories: 391kcal | Carbohydrates: 2g | Protein: 11g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 62mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Bone In Prime Rib Roast … It’s Whats For Dinner

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    • Braised Mexican Short Ribs

    Reader Interactions

    Comments

    1. Elaine says

      December 23, 2022 at 11:32 am

      No salt??

      Reply
      • Lea Ann Brown says

        December 23, 2022 at 3:42 pm

        This recipe does not call for salt. Lemon Juice and it’s acidity acts similar to salt by bringing out the flavors.

        You most certainly can add salt if your wish.

        Let me know if you have any other questions.

        Reply
    2. Heather Blake says

      January 09, 2017 at 7:45 am

      Wow! That’s a pretty piece of meat! I tackled a couple of these myself over the holidays! I was scared too and was amazed how delicious they turned out! New go to party food!

      Reply
    3. Mick Rosacci says

      December 14, 2016 at 7:04 am

      5 stars
      Thank you! Nicely done! Happy Holidays! mick

      Reply
    4. Claire @ Simply Sweet Justice says

      June 04, 2014 at 8:52 am

      I’m terribly behind on blogs, but I am so enjoying catching up on all of your posts. I can’t wait to try this. That is good to know that Tony’s has smaller prime ribs. I’ve usually gone to Marczyk’s, but they have only big ones!

      Reply
    5. Lea Ann Brown says

      May 21, 2014 at 5:53 am

      Thank you so much Ansh.

      Reply
    6. Naomi says

      May 15, 2014 at 11:14 am

      That marinade sounds absolutely divine. I use a lot of beef (not prime rib!) and can’t wait to try it. My parents have an organic beef farm in the Candian Rockies, and this summer when I was visiting I pulled a prime rib from the freezer without even knowing what it was, or what it would cost.

      Reply
      • Lea Ann Brown says

        May 16, 2014 at 6:39 am

        Thanks Naomi. I can’t wait to use that marinade on Flank steak for grilling. It was special. Thanks for stopping in.

        Reply
    7. Patty says

      May 14, 2014 at 5:02 pm

      Wow, Lea Ann your roast looks perfectly cooked and I am ready to give this recipe a try-my husband will be one very happy camper 😉 Hope you are doing well 😉

      Reply
      • Lea Ann Brown says

        May 16, 2014 at 6:40 am

        Thank you so much Patty. Always good to hear from you.

        Reply
    8. Stephanie@PlainChicken.com says

      May 14, 2014 at 8:21 am

      Looks incredible! We are big fans of horseradish – definitely need to give this a try.

      Reply
      • Lea Ann Brown says

        May 16, 2014 at 6:41 am

        Me too Stephanie. It’s my dad’s fault. He loved the stuff.

        Reply
    9. Rocky Mountain Woman says

      May 12, 2014 at 12:54 pm

      4 stars
      I know someone who would really love this – maybe for his birthday?

      lovely!

      Reply
      • Lea Ann Brown says

        May 16, 2014 at 6:46 am

        Thanks RMW.

        Reply
    10. Maureen | Orgasmic Chef says

      May 11, 2014 at 10:20 pm

      5 stars
      I only cook this for company for the same reasons as you describe in the post. How wonderful that we could have this for just the two of us. It’s perfect!! I’d be pretty tickled too.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:19 am

        Thanks Maureen. It was really too much for the two of us, but with the help of a few bites for the dogs and lots of leftovers, we finished it off.

        Reply
    11. Monet says

      May 11, 2014 at 9:44 pm

      5 stars
      I don’t normally crave red meat but after seeing your post…I really really want this piece of meat! Thank you for sharing!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:20 am

        It’s interesting that you say that, I don’t usually crave red meat either … except for a good burger. Thanks for stopping in and the comment. Always love new visitors.

        Reply
    12. Drick says

      May 11, 2014 at 6:28 pm

      now that is a sight to marvel… and drool!!! perfectly cooked madame, and I know it tasted heavenly. this sauce is divine too.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:20 am

        Thanks Drick! 🙂

        Reply
    13. Denise Browning@From Brazil To You says

      May 11, 2014 at 1:35 pm

      5 stars
      Lea Ann: Wow!!!!!!! What a gorgeous prime rib steak…perfectly cooked and succulent! Yes, I am looking forward to making this as well as horseradish sauce.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:21 am

        Thank you Denise. I was really excited over that horseradish sauce recipe, and it didn’t disappoint.

        Reply
    14. Roz says

      May 11, 2014 at 8:38 am

      5 stars
      We adore prime rib and have never thought about asking for a smaller cut! Now that our family get-togethers are sadly getting smaller as our adult kids move further away and can’t always get back, this is the perfect answer! The inside of your prime rib is exactly the perfect color and level of ‘doneness’ that we love!!! Can you believe the expense of beef now Lea Ann?

      I also stopped by to wish you a beautiful Mother’s Day!

      xo
      Roz

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:22 am

        Thank you Roz. Happy Mother’s Day to you also. I was really surprised at how easy this was to cook. And now my confidence level is good to go for a larger piece for a dinner party. It’s a wow type of meal.

        Reply
    15. Sarah & Arkadi says

      May 10, 2014 at 9:43 pm

      your prime rib roast looks amazing! reminds me of our fave steak place we usually go to and order prime rib!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:23 am

        That’s the only time I’ve ever had prime rib, is at a restaurant carving station. So pleased that I can now make it at home.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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