Prime Rib Roast
Updated Feb. 3, 2025
- Total Time
- 1 hour 15 minutes, after 3 hours' room temperature sitting
- Rating
- Comments
- Read comments
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Ingredients
- 13-to-4-rib roast of beef, approximately 8 to 10 pounds
- 2tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2tablespoons kosher salt
- 2tablespoons freshly ground black pepper
Nutritional analysis per serving (12 servings)
104 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the roast from the refrigerator 2 or 3 hours before cooking.
- Step 2
Preheat oven to 450.
- Step 3
Rub butter on the cut ends of the roast.
- Step 4
Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
- Step 5
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
Private Notes
Comments
I’m a former chef and restaurateur and have cooked thousands of bone in standing rib roasts aka Prime Rib 109 Rib roasts oven ready chine bone off. I cook my roast at 400 degrees for 20 minutes then turn down the temp to 225 degrees till the thermometer reads 120 internal temperature in the middle. Low and slow will give you an unbelievably tender and juicy roast with medium rare throughout. It takes longer but it’s worth it.
We just cooked an prime rib roast for Christmas dinner, but we used the reverse sear method. Started at 250 degrees until thermometer was 120 in middle of meat. Rested one hour, while we got all the other stuff ready, then "seared" at 500 for 15 minutes just before eating. Came out perfect. I realize this section is for comments on the recipe as written, but I find the additional information that home cooks provide in these sections very useful, so I'm paying back with my own useful info.
Is there no danger associated leaving raw meat out for 3 hours?
Use an in oven thermometer. It will take longer if you don’t let it sit for three hours. 2-3 hours. Works great. I had a 6.9 lbs prime rib and it took 2 hours total to hit 125 on my thermostat. Resting hit 130 after tenting with aluminum foil
Vey small roasts -2-3# will be juicy but medium-well if you follow this recipe. Use the timing recommendation below from “Figaro”…450F for 15 min, then 350F for 12-13 min per pound…caution if cooking at altitude (5000 ft or above)reduce time to 10min per pound so it does not overcook…always check with a meat or insta-read thermometer for the desired doneness.
I followed the recipe exactly. I have a digital thermometer which I've used for years. My version looked just like the photo accompanying this. Sadly, half of my guests like their beef well done, not a trace of pink! Believe me, they checked! I had to slice off their portions, put them into a pyrex dish and microwave the daylights out it so that they would even touch it. There is no way I'm ever serving them beef again. My advice is to find out well ahead of time if your guests like rare.
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