What temperature should I pull the prime rib roast for medium-rare?

For a beautifully juicy finish, pull your roast when its internal temperature reaches about 130 °F (54 °C). After you remove it from the oven and it rests, carry-over cooking will raise the temp by about 5–10 °F, landing you perfectly in the medium-rare range.

How many pounds of prime rib roast should I buy per person?

Plan on approximately 1 pound (0.45 kg) of bone-in roast per guest, or about ¾ pound (0.34 kg) per person for a boneless version. This allows for the bone weight and ensures generous slices plus a few leftovers.

Is “prime rib” always USDA Prime grade beef?

No, the term “prime rib” refers to a cut (the rib section), not necessarily the USDA Prime grade. You’ll find “prime rib” labeled as Choice grade as well. So always check the beef grade and marbling before you buy.

Should I cook the prime rib roast bone-side down or up?

Roast with the bone side or fat-cap side down so the bones act like a natural rack and the fat cap keeps the meat moist. Then slice with the bones removed or reveal the rack for dramatic presentation.

Prime Rib Roast Secrets for Perfect Juicy Flavor Every Time

Description

A step-by-step guide to preparing the perfect Prime Rib Roast—tender, juicy, and beautifully seasoned. This classic beef centerpiece is perfect for holidays or special occasions, combining rich flavor, crisp crust, and restaurant-quality presentation right in your kitchen.

Ingredients

Scale

1 (6–7 lb) prime rib roast, bone-in
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter, softened
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Cook Mode Keep your screen awake while you cook

Instructions

Bring the roast to room temperature for about 1 hour.
Preheat oven to 450°F (230°C).
Pat roast dry with paper towels, then rub with olive oil, butter, garlic, salt, pepper, and herbs.
Place the roast bone-side down on a roasting rack inside a large roasting pan.
Roast for 15 minutes to create a crust, then reduce oven to 325°F (165°C).
Continue roasting until internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
Remove roast from oven and tent loosely with foil; let it rest 30 minutes before carving.
Slice against the grain and serve with au jus or horseradish sauce.

Notes

Use an instant-read thermometer to avoid overcooking.
Letting the roast rest ensures the juices redistribute.
For a crisper crust, leave the roast uncovered in the fridge overnight before roasting.

Prep Time: 1 hour
Cook Time: 2 hours
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 0
Sodium: 820
Fat: 38
Saturated Fat: 16
Unsaturated Fat: 20
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 36
Cholesterol: 120