What cut to buy, how to cook it in every way, how to cut it, and more
SEVERAL MORE IN THIS SERIES. Roasted prime rib cooked medium rare and juicy. Also referred to as a standing rib roast, this is the cut used to make ribeye steaks. Wine glasses and bottle in background. Shallow DOF.
We want to make sure you prepare this traditional holiday dinner main dish properly because it is pricey. Since you need to know everything about prime rib, from selecting your roast to slicing it, we’ve put together a very thorough guide. This way for a magnificent, eye-catching standing rib roast in the middle of your table.
A substantial beef cut known as prime rib has seven rib bones still attached. A side of beef is divided into nine pieces, each of which is referred to as a primal cut. One of the nine pieces is prime rib, and the other two cuts are chuck and loin. The USDA’s Prime grade, which is given to beef with a lot of marbling, is not to be confused with prime rib, which is derived from the sixth through the twelfth ribs of the cow. Visit What Cut of Steak Is Prime Rib? for more thorough information on purchasing prime rib.
Standing rib roast is another name for prime rib. The rib bones are still attached to the meat, which acts as insulation for the meat as it cooks and rests on them. When cooked, the roast appears to stand on the ribs. In comparison, prime rib is the beef equivalent of rack of lamb.
A standing rib roast is the best option if you are confident in your carving abilities. More flavorful and juicy meat will result from roasting it on the bone. Remember that whenever a roast is cooked on the bone, the meat closest to the bones will be the rarest and that each slice of the roast will have a different level of doneness. You’ll get the benefit of roasting on the bone, but you can then cut the strings, take the entire roast off the bone, and slice it just like a boneless roast. To make it easier to carve, have the butcher remove the entire roast from the bones and then re-tie it to the bones.
The meat of the prime rib that has been removed from the bones and tied to keep it in a regular cylinder so that it roasts evenly is known as a rolled rib roast. Rolled rib roasts are very easy to slice.
The center, tastiest, and most tender portion of the prime rib is the rib-eye roast, which is deboned. The section from which rib-eye steaks are made is also the most expensive of all the cuts.
How Much Prime Rib Per Person
When serving the roast as a part of a holiday spread, you will need 12 pounds of prime rib per person. If serving it as the main course, you will need 3 pounds per person. Here is a quick reference chart showing how much prime rib you will need per person based on the number of guests:
| Number of Guests | Prime Rib as Main Course (¾ lb. serving) | Prime Rib as part of Holiday Spread (½ lb. serving) |
|---|---|---|
| 4 | 3-4 lbs. | 2 lbs. |
| 5 | 4-5 lbs. | 2.5 lbs. |
| 6 | 5-6 lbs. | 3 lbs. |
| 7 | 6-7 lbs. | 3.5 lbs. |
| 8 | 7-8 lbs. | 4 lbs. |
| 9 | 8-9 lbs. | 4.5 lbs. |
| 10 | 9-10 lbs. | 5 lbs. |
| 11 | 10-11 lbs. | 5.5 lbs. |
| 12 | 11-12 lbs. | 6 lbs. |
| 13 | 12-13 lbs. | 6.5 lbs. |
| 14 | 13-14 lbs. | 7 lbs. |
Olive oil and plain salt and pepper are used to season prime rib roast. The best prime rib recipe can be made with just those ingredients. Try my basic prime rib seasoning to improve the flavor.
How long to cook prime rib
At 200°F (93°C), the rib roast will cook in roughly 30 minutes per pound. However, give yourself an extra 1-hour buffer. The extra time accounts for heat loss while checking the oven, the need for time to rewarm up, and any additional cooking time. After the first hour, the temperature changes by about 6 to 8 degrees every 30 minutes.
I strongly advise using a meat thermometer to determine whether the roast’s center is fully cooked. Throughout the entire cooking process, I use my Chef’s Alarm meat probe inserted into the roast to check the internal temperature. It is unnecessary to continually open the oven door and waste heat.
| DONENESS | STOP COOKING | SERVING TEMP. (after resting) |
| Rare | 115 – 120°F | 120 – 125°F |
| Medium-Rare | 120 – 125°F | 125 – 130°F |
| Medium | 130 – 135°F | 135 – 140°F |
| Medium-Well | 140 – 145°F | 1145 – 150°F |
| Well-Done | 150 – 155°F | 150 – 160°F |
Remember to factor in residual cooking while the meat rests. There’s usually about a 5-degree elevation in temperature. Therefore stop cooking before your ideal doneness. See the chart below.
Keep the meat resting in the roasting pan at room temperature, covered with foil, for at least 30 minutes to prevent losing any of the flavorful juices. This time period allows the meat’s juices to redistribute.
The meat will stay warm for up to 1 1/2 hours if you don’t need to serve it right away. This is useful if there are unforeseen delays or you are still waiting for guests to arrive.
How Long Do I Cook a Prime Rib?
The cook time for prime rib depends on a variety of factors. What temperature is your oven set to? Are you using a convection oven? (If you have one and aren’t using it, you should use it especially when roasting because it will go faster: find out how in our story What Is a Convection Oven?) Are you roasting a standing rib roast on the bone or boneless? Is it 4, 6, 8… or 14 pounds? Here are some general timing recommendations, but remember to use an instant read thermometer to determine when something is done because each oven is unique.
In a 225 degree F oven:
Give yourself 30 minutes to rest, then 10 minutes at 550 degrees F for the final sear right before serving (there is no need to rest after the sear).
In a 325 degree F oven:
In a 350 degree F oven:
There are several ways to make a prime rib roast.