Prime Rib Roast

Prime Rib - This method makes perfect medium-rare every time!

Do you have trouble accomplishing the perfect temperature for prime rib? I did, until now! 

I can’t even begin to tell you how angry and disappointed I have been with overcooked prime rib made in my kitchen.  When you spend that kind of money on a really good piece of beef you want it to be perfect, right?  

I found a video of Method X from Food Wishes that walks you through the method in detail. This method works perfectly.  The temperature of the prime rib when cooked is slightly warm but with the au jus, each bite is ah-mazing!   So here is how it’s done.

So here is how it’s done.

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Prime Rib Roast

Prime Rib rubbed in butter mixture in a white roasting pan

How to Cook a Prime Rib

The prime rib must come to room temperature before roasting.  This step is critical in the process.  Overnight or a minimum of 6 hours.  

In a small bowl, mix the softened butter, herbs, garlic, and black pepper together.  Brush the butter mixture all over the roast. Place the prime rib in a roasting pan.

No matter what method you use (traditional or Method X), you should always have a probe style thermometer inserted so that the internal temperature can be monitored, to avoid any chance of over-cooking.

Set the probe alarm to 125 F. for medium-rare, and pull the roast from the oven even if there’s still time left on the timer when the meat thermometer reads 125 degrees F.

Now you use the formula for roasting.  Multiply the exact weight times 5 minutes. For me, it was 5.81 x 5 = 29.05 minutes, which we round to 29. (The cooking time will be different for larger or smaller cuts of meat.)

Preheat the oven to 500 degrees.  You will be roasting at high heat for the number of minutes you just calculated.

Place the roast in and cook for the exact amount of minutes required by the formula.  After that time turn the oven off and set a timer for 2 hours.  DO NOT OPEN THE DOOR FOR ANY REASON DURING THE 2 HOURS.

Prime Rib cooked in a white baking dish

Remove the roast from the pan.

the bone being cut off the Prime Rib

Remove the bones for easier slicing.

Our Strawberry Shortcake is always a hit!

Prime Rib sliced on a wooden cutting board

Look at that perfect medium-rare prime rib!

Slice and serve with a side of au jus.  I hope you will be as impressed with yourself as I was when this beauty came out of my oven.

Check out how to cook Thick Cut Bone-In Pork Chops moist and tender!

Prime Rib - This method makes perfect medium-rare every time!
Print Recipe
4.89 from 9 votes

Prime Rib Roast

Prime Rib – This method makes perfect medium-rare every time!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Beef, Dinner, Entree, Main
Cuisine: American
Keyword: beef, medium rare, prime rib, roast
Servings: 6
Calories: 1272kcal
Author: DSTR

Ingredients

  • 5 lb prime rib
  • 1/2 cup butter, softened
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon kosher salt
  • 2 teaspoons dried rosemary
  • 3 gloves garlic, minced

Au Jus

  • 1/4 cup beef fat and pan drippings
  • 2 cups beef broth
  • salt and pepper to taste

Instructions

Prime Rib Roast

  • Preheat the oven to 500 degrees
  • In a small bowl, mix the softened butter, herbs, garlic, and pepper together.
  • Spread butter mixture evenly over the prime rib.
  • Sprinkle kosher salt thoroughly over entire roast.
  • Multiply the exact weight of your prime rib times 5 minutes. Round up or down according to your results.
  • Insert the probe style thermometer. (set to temperature to 125 degrees, if yours has the capability)
  • Roast the prime rib at 500 degrees for the amount of time yours requires.
  • Turn oven off, do not open the door, leave in the oven for 2 hours.
  • Remove the roast from the pan and set aside.

Au Jus

  • Place roasting pan on the burner at medium-high heat, remove all but 1/4 cup of fat and drippings.
  • Add beef broth to the pan, scrap to remove the bits from the bottom of the pan and bring to boil.
  • Reduce to your preference, about 1 1/2 cups or less.

Nutrition

Calories: 1272kcal | Carbohydrates: 1g | Protein: 53g | Fat: 116g | Saturated Fat: 52g | Cholesterol: 269mg | Sodium: 1782mg | Potassium: 912mg | Fiber: 1g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 6mg

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Comments

  1. Reply

    Wow! I’m going to try that for Valentine’s Day! It looks delicious and so easy.

  2. Reply

    5 stars
    This looks amazing! My Dad makes a great prime rib but I’ve never tried it myself. This looks like a perfect recipe to start out with!

    1. Reply

      Thank, Meg! This recipe works perfectly!

  3. Reply

    My husband would love this! Thanks for sharing at Thursday Favorite Things Blog Hop & Link Party

  4. Reply

    5 stars
    That looks delicious!! I made my first one for Christmas when the in-laws were here. Talk about worried!! It turned out great though, so now I can be brave and try more…like this one! 😉

  5. Reply

    5 stars
    What a very special Prime Rib Roast, this looks fantastic! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Reply

    That looks soooo good. I love roast beef

    Mollyxxx

    1. Reply

      Thanks, Molly!

  7. Reply

    Love this method!! So easy & works!!

  8. Reply

    Oh my gosh, I am not even hungry right now; but this looks amazing! Pinning and will making for sure!! Thanks for sharing it with SYC.
    hugs,
    Jann

  9. Reply

    What a beautiful Prime Rib! It looks delicious! Thanks so much for sharing at Celebrate It! Blog Link Party!

  10. Reply

    Love prime rib – and yours looks fabulous! Thanks for sharing with us at Foodie FriDIY!! Hope to see you again this week!

    1. Reply

      Thank you, Debra!

  11. Reply

    […]  Don’t Sweat the Recipe shared a prime rib roast that looks absolutely mouth watering! […]

  12. Reply

    I’m sitting here doing my thing and visiting all the linkups for Brag About It and my husband is sitting next to me reading a magazine, all of a sudden he puts the magazine down and points to your link. I believe your Prime Rib Roast will be on the menu next week! Thanks so much for sharing. Pinning too.

    1. Reply

      LOL Thank you, Laurie! It was a true hit with my husband.

  13. Reply

    4 stars
    ohh this prime rib looks delish! I love me some prime rib, this will be a treat to make and eat! Thanks for the recipe!

    1. Reply

      Thank you!

  14. Reply

    5 stars
    This prime rib looks so good…I’m drooling. I’m also pinning and tweeting this post. I wish I had a prime rib roast.

    1. Reply

      Thank you!

  15. Reply

    5 stars
    I definitely always leave my roast out for an hour before cooking. Love the delicious coating you used. Thank you so much for sharing your recipe with us at the Hearth and Soul Hop.

  16. Reply

    5 stars
    This looks so delish! Really delish! I’m starving, I haven’t started dinner yet, and no, I don’t have a Prime Rib in my frig, but I’m thinking that I need to get one soon. This one looks perfect and the pink is gorgeous! I can imagine this with a spiced horseradish sauce and some garlic mashed potatoes! Yum! My husband is the griller in the family, I’m going to pass this on to him, but I Pinned and Yummed it so the world could see this too. Everyone deserves a great piece of meat!

  17. Reply

    Any suggestions for a bit rarer? Hubby prefers it that way! Everything else about this sounds great!!!

    1. Reply

      Colleen, I’m not an expert cooking it rare. I’ve overcooked a few in my day. I would suggest cutting back on the high heat roasting time and definitely use a meat thermometer. You might also want to remove it from the oven a little sooner. I hope this helps!

  18. Reply

    5 stars
    So much anxiety when I do Prime Rib. found this recipe before Christmas, so I decided to give it a shot. I will definitely use this guide again. It turned out perfectly (my daughter-in-law cooked hers more fully) but the rest of the family loved as did I. The only thing that I changed is that I used a rub from the meat counter instead of the butter and herb rub. Also, mine was bone-in. So happy to have found this recipe.

    1. Reply

      Hey, Ann! Thank you so much for coming by to tell us you liked the recipe!!!!

  19. Reply

    5 stars
    I have used this method for 45yrs. And I almost always use a 12.5lb roast.It has never failed!

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