Cooking Perfect Prime Rib - Standing Rib Roast
Prime Rib Roast Chart - How To Cook Prime Rib

What Size of Prime Rib/Standing Rib Roast to Buy?

A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). The term "standing" means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

For a generous serving of roast, figure on two people per rib. That means if you plan to serve:

six (6) people - three (3) rib roast
eight (8) people - four (4) rib roast
ten (10) people - five (5) rib roast
twelve (12) people - six (6) rib roast
fourteen (14) people - seven (7) rib roast

Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.

Most good butchers recommend that you request a roast from the small end (ribs 10 through 12) toward the back of the rib section, which is leaner and gives you more meat for your dollar.

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures half an hour before the end of the estimated roast time.

meat thermometer What constitutes rare and medium-rare cooked meat?

To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 to 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Approximate Weight

Oven Temperature

Total Estimated Time Only

Meat Thermometer Reading (Rare)

2 ribs

4 to 5 pounds

450 deg/325 deg F

60 to 70 minutes

120 degrees F

3 ribs

7 to 8.5 pounds

450 deg/325 deg F

1 1/2 to 1 3/4 hours

120 degrees F

4 ribs

9 to 10.5 pounds

450 deg/325 deg F

1 3/4 to 2 1/4 hours

120 degrees F

5 ribs

11 to 13.5 pounds

450 deg/325 deg F

2 1/4 to 2 3/4 hours

120 degrees F

6 ribs

14 to 16 pounds

450 deg/325 deg F

3 to 3 1/4 hours

120 degrees F

7 ribs

16 to 18.5 pounds

450 deg/325 deg F

3 1/4 to 4 hours

120 degrees F

Beef Roast Cooking Temperatures
Rare	120 to 125 degrees F	center is bright red, pinkish toward the exterior portion
Medium Rare	130 to 135 degrees F	center is very pink, slightly brown toward the exterior portion
Medium	140 to 145 degrees F	center is light pink, outer portion is brown
Medium Well	150 to 155 degrees F	not pink
Well Done	160 degrees F and above	steak is uniformly brown throughout

How To Cook Prime Rib Roast:

Ingredients:

Prime Rib Roast, at room temperature (very important)
2 tablespoons butter, room temperature

Directions:

uncooked prime rib roast Trimming Excess Fat: Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. Excess fat means any fat more than one (1) inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on.

Room Temperature: To cook evenly, the roast must not be cold—let it stand at room temperature, loosely covered, for about 2 hours. (If you don't let the roast come to room temperature, if will take longer to cook your roast. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center.)

Previously Frozen: If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 hours before cooking.

Pat the rib roast dry with a paper towel or napkin.

Preheat oven to 450 degrees F. Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice.) The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F), then turn the oven to the lower temperature (325 degrees F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer). NOTE: If you ignore every other bit of advice I've given, please pay attention to this. For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!

Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked roast sit.

Convection Oven: If you use a convection oven, the temperature of your roast can rise as much as 30 degrees - so remove roast from oven at 110°F on your meat thermometer for rare, 115 degrees F to 120 degrees F degrees for medium rare, and 125 degrees F for medium doneness.

NOTE: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 15 minutes. If will rise approximately 10° F at first, then gradually subside.

High Altitude Baking: Above 2,500 feet, the atmosphere becomes much drier. The air has less oxygen and atmospheric pressure, so cooking takes longer. Use the sea-level time and temperature guidelines when oven-roasting beef, as oven temperatures are not affected by altitude changes.

Allow additional cooking time for your prime rib roast at high altitude. I can not give you the exact cooking time.
A food thermometer is the only way to measure whether your roast has reached a safe internal temperature. In a high altitude environment, it is easy to overcook meat.

To carve your roast: Using a long, thin, sharp knife, make one cut to slice off the chine or feather bones (the large-end bones). Note: Save the bones for making soup. Slice off steak-size pieces at the desired thickness (approximately 1/4- to 1/2 inch thick).

Serve with side of Au Jus Juice, Yorkshire Pudding, and either Sour Cream Horseradish Sauce or Garlic Blue Cheese Sauce (see recipes below).

standing rib roast

prime rib roast

Beef Recipes using various cuts of beef.

Prime Rib Roast with Balsamic Glaze

Menu Ideas:

Prime Rib Dinner (seven-course dinner)

Prime Rib Dinner (Christmas Dinner)

Definition of Prime Rib:

A tender cut of beef taken from the rib primal. A Prime Rib Roast is also often referred to as "Standing Rib Roast."

It is very tender, flavorful, and expensive. A slice of uncooked prime rib roast is really a "rib steak" which includes the "rib eye" portion.

Does the grade of the meat make much of a difference?

You bet it does! The better the grade of beef, the less you have to do to it!

The higher the USDA grade, the more you'll pay.

For the absolute best prime rib roast, find a butcher who will dry age the roast. With dry aging, the meat hangs unwrapped in a walk-in cooler for 3 to 4 weeks, then it is trimmed and cut for sale. After you cook this type of prime rib roast, it will be as soft as butter!

Grading Cuts of Beef:

Many people have the mistaken idea that the term "Prime Rib" refers to a roast that is graded "Prime" when actually the name has nothing to do with the grade or quality. Most of the roasts sold in supermarkets that are named "Prime Rib" are graded "Choice". Prime rib roasts that are graded "Prime" are usually available only to restaurants or through a special order with a butcher.

The USDA's grading system gives a good way to assess quality. The grading designations are largely determined by the amount of visible fat that's streaked throughout the muscle tissue, called marbling.

Beef that's richly marbled gets a higher grade; it's more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking.

Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets and is exported to upscale restaurants in foreign countries.

Choice - Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.

Select - Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks.

Beware of marketing deceptions where some grocery stores or supermarkets may try to fool an unsuspecting consumer by using the words "prime" and "choice" without being attached with the official "USDA shield".

Unless prime and choice carries the USDA label, what you are buying may not be the real thing.

Yorkshire Pudding:
A traditional English side dish to Prime rib is Yorkshire Pudding, a puffy pop-over like pastry.

3/4 cup all-purpose flour
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup milk, room temperature
1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)

Preheat the oven to 450 degrees F.

In a large bowl, sift together the flour and salt. In another bowl, beat together the eggs and milk until light and foamy. Stir in the flour/salt mixture just until incorporated. Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight).

NOTE: Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan. For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans. You be the judge of how you would like to cook and serve them.

yorkshire pudding1
Muffin Style

yorkshire pudding2
Roasting Pan Style

Pour the drippings into your baking pan or muffin tins of choice. Put the pan in oven and get the drippings smoking hot (about 5 minutes). Carefully take the pan out of the oven.

Remove cold batter from the refrigerator. Whisk the batter thoroughly to break down any lumps and add some more air. Quickly pour the batter into the pan/pans on top of the hot drippings.

Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes. NOTE: Do not open door during baking.

Remove from oven and serve hot with your Prime Rib Roast.

Makes approximately 6 individual popovers (depending on size of pans).

Au Jus Juice:

Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy.

While the meat is standing, make the "au jus" sauce. Pour out most of the fat from the roasting pan and discard (or reserve if making Yorkshire puddings).

Place the roasting pan on two burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. NOTE: I like to add some of the same red wine that I will be serving with the meal.

Bring to a boil and cook until the stock is slightly reduced, about 2 minutes. Season to taste with salt and pepper. Transfer to a gravy boat.

NOTE: The au jus will only be as good as your stock (and also the red wine you use), so it is recommended that you use homemade beef stock. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.

prime rib dinner1

Prime Rib

prime rib dinner2

Sour Cream Horseradish Sauce:

1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh squeezed lemon juice
1 teaspoon salt

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.

NOTE: Can be made 2 days in advance. Cover and refrigerate.

To serve, pass the horseradish sauce on the side.

Makes approximately 2 1/2 cups.

Check out more great Horseradish Sauces.

Garlic Blue Cheese Sauce:

3/4 cup heavy cream
1 medium garlic clove, thinly sliced
6 ounces blue cheese, crumbled
Freshly ground black pepper

In a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil. Lower heat and simmer until the cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.

Stir in the crumbled blue cheese. Season to taste with the pepper.

NOTE: Can be made 2 days in advance. Cover and refrigerate. Bring to room temperature before serving.

To serve, pass the Garlic Blue Cheese Sauce on the side.

Makes approximately 2 cups.

2009 Comments from readers:

Just wanted to say THANKS so much for the wonderful information provided for cooking a Prime Rib Roast. For the first time ever, I fixed one last night going by your instructions and a restaurant couldn't have turned one out any better. I would never have had the nerve to attempt cooking such a expensive, large cut of meat without the step by step instructions. You have a great informative web site. I can't wait to share your website with all my cooking buddies. Keep up the good work. - Terri (3/25/09)

I came upon your site a couple of years ago while looking for a standing rib roast guide. What a treasure! The rib roast is a NO FAIL recipe every time. Fantastic resource! I love the menus and features. Thanks - Bonita (1/14/09)

2008 Comments from readers:

Just wanted to let you know that I cooked a very expensive prime rib roast for the first time for Christmas dinner. We had a 10 lb. semi-boneless roast for 13 people. I was very worried that it would not come out to everyone's liking since we had people who like the meat rare, some med. rare, and some even medium. I followed your directions exactly, even though I really wondered about the wisdom of taking the meat out when the internal temp reached 120 degress. Then I figured I could always roast it a bit more if necessary but I could not make it less done if it was overcooked. After I removed it from the oven, I covered the meat loosely with foil and let it sit on my counter for a half-hour. The temp did indeed rise to about 125 degrees. The meat was absolutely perfect! The outer part of the roast was between medium and medium rare, then there was a section of medium rare and the center was rare. I cut the meat into sections and had three separate platters, based on doneness. Everyone raved about the meat and there was hardly any leftovers at all. I let the meat come to room temperature before roasting as you suggested and invested in a good digital meat thermometer, which ended up giving me wildly fluctuating readings. In the end, I used my old thermometer that I have had for at least 10 years and it worked well! I made the horseradish sauce and a Madeira-based au jus-type sauce and both were well-received. Thank you so much for your excellent advice. I am so glad I was able to protect my $125 investment! - Denise (12/27/08)

I just wanted you to know that I just made a 15.5 lb prime rib roast (7 ribs) for the first time. I followed the instructions on your website and it was PERFECT!! I have never made this before and the instructions, from letting it come to room temp before cooking, all the way to the carving directions were so helpful. I took it from the oven at 125 degrees and it rose to 140 degrees just while resting - so thank you for the advice about NOT OVERCOOKING. Thank you thank you it was delicious! - Jenny (12/25/08)

I just googled "how to cook a prime rib," as this year is my first one and came across your site. I am so excited because I have your cookbook and I absolutely love it. I use it once a week at least. I am just glad to have your website as a resource now. Thanks so much! - (12/24/08)

2007 Comments from readers:

Great instructions for cooking standing rib roast! Turned out fantastic! I was a little concerned having never done this and putting $65 worth of beef on the line. Being a novice at this and having a few choices on my oven I was a little unclear on whether to bake& or roast (I think I chose correctly and went with bake). In any event thank you and great web site. Best wishes for the New Year! - Tom (12/26/07)

The instructions were perfect! Christmas was the first time I ever cooked Prime Rib. It was perfect. Thank you so much for all the tips. 120 degrees F. is perfect and the temperature really did rise after it sat on top of the stove. I will use these instructions again. - Theresa (12/26/07)

Best advice I have ever seen regarding the roasting of a prime rib! Merry Christmas and happy eating. - Sylvia (12/25/07)

Thanks for the recipe. I seared my 2-rib roast on the Weber with (lots of) open flame for about 10 minutes... then rested it in the oven at 325 degrees till I got to 115 degrees. 20 minute sit in foil... and it was totally awesome. Never knew about bringing the roast to room temp before cooking. Thanks for the tip!!! - (12/24/07)

Thank you for the helpful tips in preparing the perfect prime rib. The roast would have been ruined should I had not seen your article regarding what constitutes rare/medium-rare. Happy Holidays! - Marishka (12/23/07)

Your article on cooking a "Prime Rib Roast" was very helpful and much appreciated. Thanks - Jim (12/20/07)

Thank you for defining rare as rare, not 140 degrees F. rare, which it well done. Even my Taylor meat probe uses the government standards for temperatures.
Could anything be more useless or DIS-helpful than defining rare in terms of well done? You're the first person to point out the deception on the government standards, all in the name of safety. What bureaucrat was trying to save ourselves from ourselves on that one? - Earl (12/02/07)

Cooking Perfect Prime Rib - Standing Rib Roast Prime Rib Roast Chart - How To Cook Prime Rib

Cooking Perfect Prime Rib - Standing Rib Roast
Prime Rib Roast Chart - How To Cook Prime Rib