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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: Nov 9, 2021 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.
    Instructions for cooking a prime rib roast for 2 or 4 people. 4 Rib 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.
    4.91 from 11 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

    More Main Dishes Beef

    • Hatch Chile Burgers with Tequila Lime Seasoning
    • Grilled Flank Steak with Orange Ginger Marinade
    • Chili Burrito Recipe
    • Carne Asada On The Grill, Taqueria Style

    Reader Interactions

    Comments

    1. Coffee and Crumpets says

      May 09, 2014 at 3:35 pm

      That looks great, especially with that tasty horseradish sauce. Was probably even better as leftovers!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:23 am

        You didn’t hear us complaining about those leftovers. 🙂 Thanks Nazneen

        Reply
    2. Carol at Wild Goose Tea says

      May 08, 2014 at 9:10 pm

      That was quite a pithy blog—-in other words I learned something. Your prime rib looked perfect to me. Yay boy howdy with the price of that baby, one does not want something to go sideways. A simple Oh Darn and moving on would not cover a failure. I didn’t know the uber prime rib had to be 7 ribs big. You know what I am craving right now. Seriously, very interesting blog. Thanx for the research.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:24 am

        I couldn’t agree more Carol, and “darn” would not have been my word of choice for a mistake. 🙂

        Reply
    3. Susan says

      May 08, 2014 at 5:09 pm

      Another wonderful recipe from Creme de Colorado! I would love to try this when we have our daughter and son-in-law over for dinner. It did turn out beautifully!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:25 am

        I love my Colorado Jr. League books. And they’re perfect for my western style food for my blog. Thanks for stopping in and the comment Susan.

        Reply
    4. Gwen @simplyhealthyfamily says

      May 08, 2014 at 11:13 am

      I wonder if the leftovers would freeze well. I’ve never attempted to cook prime rib. My husband would die and go to heaven if I did, especially with this horseradish cream!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:27 am

        I’m pretty sure they would freeze well. For this meal we didn’t have any leftover to find out. I hope you try that horseradish sauce, it’s a special treat.

        Reply
    5. Abbe@This is How I Cook says

      May 08, 2014 at 9:44 am

      I wish you would have invited Manservant over. Since I don’t eat meat anymore, he totally craves it. Coming from a family of butchers we had this a lot when I was a kid. But no one ever took a photo that looked as good as this! You guys must be in meat heaven! I can smell it from here and I still love the smell of meat cooking. Go figure!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:27 am

        Thank you Abbe! And Manservant would have been very welcome to help us eat this.

        Reply
    6. Yvette (Muy Bueno) says

      May 08, 2014 at 8:32 am

      Oh yum! I just want to lick the screen! It’s always scary investing in expensive ingredients — so happy it worked out for you. Looks beyond delicious.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:29 am

        Thanks Yvette. I was so nervous when I started out on this one. And the outcome was so rewarding.

        Reply
    7. The Dude Kitchen says

      May 08, 2014 at 6:59 am

      Lea Ann! You’re making us hungry now…and we only just had breakfast!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:30 am

        Yay, that’s my job. Thanks for stopping in and the comment. 🙂

        Reply
    8. Karen (Back Road Journal) says

      May 08, 2014 at 6:18 am

      You did a terrific job with the prime rib and the horseradish sauce that you made to go with it sounds perfect.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:30 am

        Thanks Maureen. And I did try your Burger tacos. Great flavor.

        Reply
    9. Sam @ My Carolina Kitchen says

      May 08, 2014 at 5:04 am

      Nothing beats a perfectly cooked prime rib and that certainly describes yours. Love your horseradish sauce too.
      Sam

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:31 am

        Thanks you Sam. That horseradish sauce is a great recipe. I hope you give it a try.

        Reply
    10. Holly says

      May 07, 2014 at 8:40 pm

      Now THAT is a meal! So glad it turned out well for you. i am still getting over the price tag but after seeing the results I know it was worth it!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:32 am

        Thanks Holly. And yes, I was afraid to look at the price tag as I carried that piece of meat through Tony’s. But it was worth the experience, the flavor and the defeat of agony over my fear of cooking Prime Rib.

        Reply
    11. Debra says

      May 07, 2014 at 4:39 pm

      5 stars
      I have never cooked a prime rib. Love that horseradish sauce. We do grow our own horseradish. Maybe I should try a prime cut like this with our home grown stuff.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:33 am

        A house I lived in years ago had a horseradish plant that come up every year. Thanks for the reminder. I’m going to plant one this year at this house.

        Reply
    12. cheri says

      May 07, 2014 at 4:36 pm

      Oh Lea Ann this looks wonderful, where did you find the juniper berries? My husband would love me for this….. thinking father’s day dinner. Thanks!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:33 am

        I found Juniper Berries at our local Savory Spice shop. I loved the flavor they brought to this marinade.

        Reply
    13. John@Kitchen Riffs says

      May 07, 2014 at 4:32 pm

      This is perfectly cooked! And looks so lovely. I haven’t cooked a prime rib roast for years, and would always do one about this size (5 pounds). I’ve been thinking I need to do this again, and will probably do so in the fall. You done good! Thanks for the inspiration.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:34 am

        Thank you John!

        Reply
    14. Linda says

      May 07, 2014 at 4:05 pm

      5 stars
      Awesome. What more can I say? Thank you for sharing your success.

      Linda

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:34 am

        Thanks Linda. It was a nice celebration over getting that meat cooked correctly. 🙂

        Reply
    15. Karen Harris says

      May 07, 2014 at 4:02 pm

      Woohoo, now you are talking! This does look perfect. My family will never forget the first one of these I ever cooked. It was Christmas Day and I didn’t give it nearly enough time and we were all starving by the time it hit the table. Thank goodness I can say it was worth it. Next time you make one, remember my phone number if you need help polishing it off.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:35 am

        Thank goodness for that cookbook and it’s instructions. Or I probably would have been in that same situation.

        Reply
    16. Nancy says

      May 07, 2014 at 3:37 pm

      This is why I don’t cook. Too much stress. 😉 It looks amazing! You must cook this for us some day. Please put it on the list.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:36 am

        I think I thrive on cooking stress.

        Reply
    17. Vickie says

      May 07, 2014 at 3:31 pm

      Woman, you have outdone yourself!! There is nothing finer – in my opinion – than a perfectly rare slice of prime rib with zippy horseradish. Bet that snazzy new knife slid through it like buttah!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:37 am

        Thanks Vickie! I kinda felt that way myself. And ohymygosh I love that snazzy new knife. 🙂

        Reply
    18. Larry says

      May 07, 2014 at 3:13 pm

      Looks like you did outstanding and the horsey sauce sounds very good as well. Now I’m really hungry.

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:37 am

        Thanks Larry. That’s a real compliment coming from you.

        Reply
    19. Mick says

      May 07, 2014 at 3:10 pm

      5 stars
      Nicely done, the internal temp is perfect and your pictures make me hungry! Thanks for letting us be at your table!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:37 am

        Thank you so much Mick.

        Reply
    20. Karen says

      May 07, 2014 at 12:10 pm

      That is *perfect*!

      Reply
      • Lea Ann Brown says

        May 12, 2014 at 6:38 am

        Thanks Karen. 🙂

        Reply
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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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