Name: The Perfect Prime Rib (Beef)
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 4 pound Standing rib roast (aged prime , well marbled with white or cream-colored fat); Salt and pepper (to taste); 2 cloves garlic (sliced, optional)

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The Perfect Prime Rib is super easy. That’s good because it’s mighty expensive and you wouldn’t want to mess it up. But, really, you can do this. And it’s SO good! It’s a great option for holiday gatherings or anytime.

What the perfect prime rib looks like coming out of the oven.

The Perfect Prime Rib Ready In One Hour & 40 Minutes

The Perfect Prime Rib is juicy, tender, amazing! But there’s a secret to making it. (I tell you the secret I learned from the butcher in the recipe.) Usually, Don and I don’t make it at home because there are only two of us to eat it. But when we do, we are both in food heaven. The holidays are here so it’s a good time to celebrate with prime rib.

Pair It With

The last time we had the perfect Prime Rib, we ate it with Oven Browned Potatoes, Fresh Artichokes and Steamed Green Beans. Then we topped it all off with Carrot Cake in celebration someone’s birthday. Certainly not low in fat or calories, but what a magnificent birthday dinner! (If you need an excuse to make it, April 27 is National Prime Rib Day.)

Prime Rib, ready to go in the oven

We like our Prime Rib medium rare. Bake it about 5-10 minutes longer if you like it more done.

Sliced Prime Rib (1 hour 40 minutes)

What You Need

Of course, you need a good rib roast, a knife and a shallow roasting pan. When we cook the Perfect Prime Rib, we use an old Le Creuset casserole pan (affiliate link) for it. It is just the right size and has a shallow depth. You will also need a platter for serving. Serve it on your best dinnerware with a wonderful glass of wine.

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The Perfect Prime Rib Recipe

The Perfect Prime Rib (Beef)

Print Recipe

There’s a secret to cooking the perfect Prime Rib. See the Notes section below.

Author: Recipe Idea Shop/Lois Carter Crawford
Prep Time: 5 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 15 minutes
Yield: 8 1x
Category: Entree
Method: baking
Cuisine: American

Ingredients

Scale

1 4 pound Standing rib roast (aged prime , well marbled with white or cream-colored fat)
Salt and pepper (to taste)
2 cloves garlic (sliced, optional)

Instructions

Let the meat sit out of the refrigerator at least one hour to bring it to room temperature before cooking.
Heat the oven to 375F degrees.
Place the meat fat side up in a shallow roasting pan.
Do not cover; to not add water.
Sprinkle the roast with salt and pepper.
Add the sliced garlic to the top, if using.
Put the roast in the oven and cook for just one hour.
Here’s the secret: Turn off the heat, but do not open the oven door at any time until ready to serve.
Regardless of the length of time the meat has been in the oven, 30 or 40 minutes before serving, turn the oven on again, setting the temperature to 375F degrees.
Cook the meat for 30-40 minutes more.
If you cook it for 30 minutes, it will be rare to medium throughout; 40 minutes will still leave some rare to medium, but more of it will be well done. I personally think it is perfect at 30 minutes; Don prefers it cooked longer.
Now open the oven door and remove the roast to a serving platter. It will be perfect every time.
Let it rest for 5-10 minutes before carving.

Notes

The secret to cooking the perfect Prime Rib is to cook it uncovered in a shallow pan and don’t open the oven until you are ready to take it out.

Nutrition

Calories: 806

Keywords: prime rib, beef

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Recipe Nutrition Information

This recipe is GF, DF, NF, SF, EF, CF (use sea salt)*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Prime Rib Nutrition Label. Each serving is about 1/2 pound of Prime Rib.

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The Perfect Prime Rib Roast is super easy. But there’s a secret.

Perfect Prime Rib Every Time!

*Allergen Key

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.