This Bone-In Prime Rib Roast is a delicious yet easy recipe for beginner home cooks that stuns every time. I use the reverse sear method to ensure the meat is cooked until tender and juicy before creating that delectable crust on the outside. It may be an expensive cut, but don't let that scare you; everyone can make an amazing prime rib if they have the right recipe!
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 4 hours and 15 minutes
- 🍴 Servings: 12
- 🧄 Flavor Profile: Rich, beefy, and buttery with a savory crust and juicy, tender interior.
- 🍚 Best Served With: Classic sides like mashed potatoes, roasted vegetables, Yorkshire pudding, or horseradish sauce.
- 🧊 Make Ahead?: Yes, can be seasoned and refrigerated 1-2 days ahead; leftovers reheat best gently or sliced cold.
Summarize and Save This Content On
Special occasions and holidays are when you'll find a delicious prime rib roast on my dinner table. It's easily the most talked about of all other proteins that I've made. The bones keep the meat nice and moist while also imparting even more flavor into each bite. It's pricey, but there's a reason because there are few better beef cuts!
If you love cooking main courses during the holidays, you'll enjoy crockpot turkey breast and this stuffed salmon with shrimp.
Why This Recipe Works
- It's easy yet impressive: This is a beginner-friendly prime rib recipe that anyone can make, even someone who doesn't cook all the time. If you follow the steps, you can make a successful roast every time!
- You can cook it to your desired doneness: Your desired doneness (medium, rare, etc.) will determine how long to cook the prime rib roast. I included an easy chart for you to read, too.
- It's seasoned simply to let the meat shine: I use a simple 4-ingredient spice rub so that the natural flavor of the beef comes through perfectly!
Ingredients
Everything you need for this bone-in prime rib roast recipe is listed below. You just need the meat and the spices!
- Prime rib roast: I made a 9 lb bone-in roast for this recipe. Ensure that it's fully room temperature before you put it in the oven. This will help it cook evenly, too.
- Prime rib rub: This homemade prime rib rub consists of salt, pepper, garlic powder, and dried thyme. It's simple and doesn't overpower the flavor of the rib roast. It also functions as a dry brine for maximum juiciness!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
If you love the flavor of prime rib but are strapped for cash, try making my poor man's prime rib. You won't believe how good it is.
How to Cook a Bone-In Prime Rib Roast
Here are the steps to help you with this ribeye roast recipe. Start by preheating your oven to 250°F, then pat your bone-in rib roast dry with paper towels before seasoning it.
Step 1: Season and cook. Generously coat all sides of your prime rib roast with the rub. Then, place it in a roasting pan and cook it uncovered until it reaches 120F, for medium-rare.
Step 2: Rest and raise the heat. Next, take your roast out of the oven, tent it with foil, and let it rest for about 45 minutes. Then put it back in the oven at 475° F for about 10-12 minutes, or until a golden crust forms. Enjoy with a side of air fryer corn on the cob.
Prime Rib Doneness Chart
Below is a helpful chart showing what temperature corresponds to each level of doneness for a bone-in prime rib, along with what that looks like. So, if you prefer it to be more pink in the center (as an example), you'll want to cook it to medium or 130F.
| Doneness Level | Remove from Oven At | Final Temperature After Resting | Description |
| Rare | 115°F | 120-125°F | Cool red center, very soft texture |
| Medium-Rare (Recommended) | 120-125°F | 130-135°F | Warm red center, juicy and tender |
| Medium | 130°F | 140-145°F | Pink center, slightly firmer |
| Medium-Well | 135-140°F | 150°F | Slight pink, noticeably firmer |
| Well-Done | 145°F | 155-160°F | Little to no pink, firm texture |
Expert Tips
- A meat thermometer is a must: Having a meat thermometer is non-negotiable when cooking a prime rib roast. It's the best way to ensure the meat is cooked to your liking. It prevents over- and undercooking.
- Resting is most important: You want to give your roast plenty of time to rest once you take it out of the oven. Slicing it too early lets all the juices run out, resulting in a dry cut of meat. Allow it to rest for a minimum of 45 minutes before finishing at high heat so the juices can redistribute.
- Storage directions: Store leftover prime rib in an airtight container for up to 4 days. You may freeze the slices for up to 3 months in a freezer-safe bag. Thaw it in the fridge overnight before you reheat it.
- Best reheating methods: I highly recommend putting the pieces of the leftover roast in a baking dish with a splash of water or broth and warming in a 250F oven for just a few minutes. Avoid the microwave if you can because that will dry out the meat.
Another delicious roast recipe for any holiday is this roast beef with cranberry balsamic sauce.
Serving Suggestions
- You can serve so many side dishes with a prime rib roast. For veggies, I love delicious glazed carrots and quick and easy balsamic green beans.
- If you're looking for starches, I recommend baked Parmesan potato halves and baked cheesy scalloped potatoes. Meat and potatoes are soulmates!
- Au jus is great, but I love dipping my prime rib in this creamy horseradish sauce.
- Prepare a simple yet amazing dessert, like simple lemon pudding cake or pistachio shortbread cookies, to finish the meal.
Recipe FAQs
The general rule is 15-17 minutes per pound, so for this recipe, that's about 2-2 ½ hours if you want it medium rare. It's best to go by temperature rather than time, so I recommend using an oven-safe thermometer so you can monitor it the whole time it cooks.
If you are working with a boneless rib roast, you'll want to adjust your cooking time. It will take a boneless roast about 30-60 minutes less time to cook than one with bones. I recommend starting with an hour less and using a thermometer to monitor the temperature.
Leave it uncovered for the entire cooking process. I only tent it with foil after cooking, so that it can finish the carryover cooking and rest properly.
Prime Rib Roast (Bone-In)
Ingredients
- 9 pound bone-in prime rib roast room temperature, about 1 ½ - 2 hours
- prime rib rub I used half of the Prime Rib Rub recipe, so about ¼ cup
Instructions
- Preheat oven to 250F, put rack 1 down from middle.
- Pat roast dry and rub the prime rib rub all over.
- Place on a roasting pan, leave uncovered, and cook until 120F (for medium-rare), then take out, tent and rest for about 45 minutes (it should rise to about 125-130F).
- Before it gets to the rested temperature, move the rack to the middle, and preheat oven 475F. Once preheated, place back in the oven and sear the outside for about 10-12 minutes or until a deep golden.
- Serve immediately.
Notes
- A meat thermometer, preferably oven-safe, is a must when cooking a prime rib because the timing is based on its temperature.
- Allow your prime rib roast plenty of time to rest before you slice it so the juices can redistribute, and you won't end up with dry meat.
- Cook your bone-in roast uncovered for the best results. You only need to tent it with foil while it's resting.
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