Prime Rib
Easy recipe for delicious Prime Rib with a simple garlic rub. Step by step instructions for the grill or oven roasting for tender, juicy melt in your mouth prime rib roast.
Prime Rib
Prime Rib is the ultimate holiday main dish or for special celebrations. It’s also one of the most simple recipes to prepare! If we are hosting a smaller holiday dinner we love this Garlic Butter Beef Tenderloin.
Just take me to the recipe! You can scroll to the very bottom for the printable recipe card with ingredients and instructions. Otherwise, read on for the step by step photos to making a delicious prime rib!
How to Cook Prime Rib:
- Remove prime rib from refrigerator to counter to rest 2 hours before cooking.
- Rub with olive oil on all sides.
- Mix together kosher salt, coarse pepper and granulated garlic. Sprinkle seasonings all over prime rib and pressing into meat.
- Let the roast sit at room temperature while you prepare the grill or oven to 500°.
- If you are grilling: Place the seasoned roast over indirect fire and cook at about 450- 500° for 15- 20 minutes. This high temperature will sear the outside of the meat and help seal in the juices. It also develops a bit of a nice crust on the outside of the meat with the spices.
- If you are cooking in the oven, place roast on a roasting rack in a roasting pan and cook following the same method as the grill.
- Lower temperature of grill or oven to 250° and continue to cook about 1 1/2 hours or until internal temperature reaches 120- 125° for medium rare.
- Remove from grill or oven and place on a carving board.
- Cover loosely with foil and allow to rest 20 minutes before slicing.
- As the roast rests, the internal temperature will rise to 130-135°.
- Slice and serve immediately with horseradish sauce.
Internal Temperature for Prime Rib Roast:
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
Recipe Variations:
- Substitute butter for the olive oil.
- Add fresh herbs like rosemary and garlic if you prefer them.
The meat is flavorful and delicious on it’s own. Simple seasonings are usually best to let the flavor of the meat shine through.
Is there a difference in prime rib roast and ribeye roast?
Prime rib is the general term for the whole roast and Ribeye is the term associated with being sliced into individual steaks. I find my local grocery stores use the terms interchangeably.
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Tips for Cooking Prime Rib:
The first time you cook a prime rib it can be intimidating since it’s an expensive main dish and usually it is for a celebration or holiday. Honestly, it’s one of the easiest holiday meals to prepare.
The secret to cooking the best prime rib is to use a digital meat thermometer to get the internal temperature where you want it. I like this thermometer from Amazon. They are quite affordable and just the ticket for cooking meat on the grill or indoors.
It is very important to let your prime rib rest after cooking. 20-30 minutes is perfect. Loosely cover with foil to keep it warm and let the temperature rise slightly and you will end up with a juicier slice of meat.
Are you nervous about cooking for your upcoming holiday or celebration? Try a practice run on a rump roast and apply the same method. You will enjoy a wonderful dinner and build your confidence. Keep in mind while the rump roast is delicious, it will not be as tender and flavorful as the more expensive cut of prime rib.
We also enjoy this Garlic and Herb Prime Rib that is cooked with the same method. It’s a great holiday meal.
Side Dishes for Prime Rib Roast:
Creamy Mashed Potatoes are so rich and delicious that they don’t even need gravy! We also love this Potato Gratin with it’s rich and cheesy layers to go with prime rib.
Roasted Garlic Asparagus with Lemon Sauce or Almond Green Beans are a great vegetable to add to any celebration dinner. A green salad is always a great side dish and this Greek Salad with Roasted Garlic Salad Dressing is always a crowd favorite.
Buttermilk Ricotta Skillet Rolls or a batch of Angel Rolls will round out your meal and are both really simple yeast roll recipes.
Add this Easy Prime Rib roast to your next holiday or celebration menu! It is guaranteed to be tender, juicy and delicious!
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Prime Rib
Ingredients
- 5 lb Prime Rib Roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground pepper
- 2 teaspoons granulated garlic
Instructions
- Rest prime rib at room temperature for 2 hours before cooking.
- Pour olive oil over roast and rub on all sides.
- In a small bowl, combine kosher salt, coarse pepper and granulated garlic.
- Season roast with seasonings on all sides, pressing into meat.
- Prepare the grill or oven to 500°.
- Grilling: Place the seasoned roast over indirect fire and cook at about 450- 500° for 15- 20 minutes.
- Oven Roasting: Place roast in a roasting pan on a wire rack. Follow the same steps as grilling.
- After 15- 20 minutes, lower temperature of grill or oven to 300°. Cook another hour to 1 1/2 hours or until internal temperature reaches 120- 125° for medium rare.
- Carefully remove roast from grill or oven and place on a carving board. Cover loosely with foil.
- Rest 20 minutes before slicing.
- Slice and serve immediately with horseradish sauce.
Frankly….I think if you would kick that piece of meat it would start breathing. Looks raw IMO….
Hi Ed,
That made me laugh out loud! We do like our steaks on the rare side. It’s easy to cook prime rib to your medium if you like it better that way. Always good to hear from you!
~ Milisa
I thought someone would get a laugh out of my comment!! Seriously, if I see what looks like blood in the juice…I gotta pass, but that’s just me. Take care Milisa and hope ya’ll had a pleasant Easter weekend.
Hi Ed,
We had a great Easter weekend and actually served a very rare prime rib, ha ha. I grew up eating everything well done, so I can relate. I deleted that fella’s comment since it was just plain rude and you are one of my favorite readers. Take care and thanks for coming around and commenting.
~ Milisa
YVW
Haha. Yea but no need to cook the flavor out.
Q. Do you use the drippings to make an Au jous? (not sure if spelled correct)
The question I always have with meat recipes is, should I put the lid on the roasting pan?
Hi Andrea,
For this recipe, I would not put a lid on it. You will get a nice crust on the roast if it is cooked open instead of covered. I hope this helps.
~ Milisa
Hi there. In your intro the oven temp after the searing says to turn down to 250 but on the recipe card says 300 just starting mine tonight so making sure I do it right lol
So if doing on the BBQ, you don’t wrap it in foil or anything while cooking? In the oven you don’t add any water to the pan
Hi Heather,
You do not wrap it in foil on the grill or in the oven and no need to add water to the pan. This is a tried and true method, it turns out every time.
~ Milisa
How would the cooking times change for a larger prime rib? Mine is 9 pounds
Hi Roxanne,
You can figure about 12 minutes per pound for rare and about 15 minutes a pound for medium rare. I hope that helps. It is best if you can use a digital thermometer so that it is cooked exactly the way you prefer.
~ Milisa
This looks fabulous and I am thinking I will try this myself before Easter…I have never fixed a Prime Rib before, and since you assured us that it is really easy, I am sure I won’t have a problem with it…(But just in case, “Wish me Luck” LOL) ….Thanks for sharing….I love your site….the recipes look awesome!!!!
Good luck Loretta! I hope you enjoy it as much as we do.
~Milisa
I’ve used this recipe multiple times. Always turns out delicious. Our dinner guests say it’s the best.
Hi Tom,
I am so glad y’all enjoy the Prime Rib recipe, it is our favorite for family dinners.
~ Milisa
Fantastic recipe! Clear directions! My roast was perfectly done! Thank you!
Hi Susan,
So glad you enjoyed it! Thanks for taking the time to let us know it worked for you.
~ Milisa
Used this recipe last year and will use it again this weekend…. DELICIOUS!
Hi Lisa,
I’m so glad you are enjoying the recipe. Have a wonderful holiday!
~ Milisa
I had a small roast..and 10 minutes per lb was to much after the initial roasting time at 500 degrees….. just keep an eye on it after that first last of steady heat ‘does it thing’….
Hi Martha,
Thanks for stopping by with your tips.
~ Milisa