Prime Rib Roast
Updated Dec. 29, 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)
85 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 80 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?
Simple and delicious - just make sure you buy a good rib-roast!
This is a wonderful, simple recipe for prime rib. I followed it exactly as written, with the exception that I forgot to baste. It had a wonderful crust. We found that an internal temperature of 125 was still just a little too bloody. 135 was perfect.
We had a 9 lb. roast. We followed the recipe exactly except we stopped cooking when the internal temperature was 130 degrees. We thought it would be a little less rare. Big mistake. We had left the internal thermometer in the roast to watch carryover temperature. The carryover cooking took the temperature up to 142 degrees. So it was on its way to well done. We learned our lesson and will take out of oven at 120 degrees next time. It still tasted great and was a good way to roast the meat.