Standing Rib Roast Recipe – Quick Fact (tl;dr)
- What: Salt-and-pepper crusted standing rib roast (prime rib), bone-in.
- Method: Sear at 500ยฐF for 20 minutes, then 325ยฐF until internal temp reaches 115-117ยฐF for medium-rare (final temp after resting ~125โ130ยฐF).
- Total Time: ~3โ4 hours depending on roast weight.
- Servings: Plan on 1 lb per person (or 1 bone for every 2 people).
- Why It Works: High heat forms the crust; slow finish ensures even, edge-to-edge doneness.
TWS Recipe Origins
So excited to share with you guys our family recipe for Standing Rib Roast! (aka Prime Rib)!! I don’t know about you guys, but come every Christmas dinner this is on the menu. ย I know it sounds slightly intimidating, but this is actually one of THE simplest recipes you will ever encounter. ย And it turns out perfectly EVERY. SINGLE. TIME. This is the exact recipe I grew up making with my Dad – we have made it countless times and it has a special place in my heart!
Elevate with Seasonings, Sauces + Side Dishes
Add in some Prime Rib Seasoning, Creamy Prime Rib Horseradish Sauce and Homemade Prime Rib Au Jus and you have the Ultimate Prime Rib Recipe! Serve with Ultimate Yukon Gold Mashed Potatoes and Garlic Green Beans for the best roast beef dinner you have ever had!
Ribeye Roast vs. Prime Rib
Learn what the difference is between a Ribeye Roast vs. Prime Rib!
Key Ingredients + Notes:
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- standing rib roast (prime rib): I personally prefer a bone-in standing rib roast, but it’s okay if you can only find boneless! You may need to talk to your butcher directly about ordering this ahead of time. You are going to want to ask for USDA Prime beef vs. USDA Choice grade meat (Choice has less fat marbling and, therefore, less flavorful).
- kosher salt + ground black pepper: this simple mixture is always good, but we have an alternative seasoning included below! Alternatively, you can use our Prime Rib Rub that is a mixture of garlic powder, rosemary, paprika, onion powder and chili powder.
- roasting pan: you can also use a large 5.5qt dutch oven if you need to – just remember you don’t cover the roast while it is cooking in the oven – only while it rests.
- OPTIONAL: prime rub seasoning, creamy prime rib horseradish sauce and homemade prime rib au jus.
Standing Rib Roast Cooking Times Chart (for medium-rare finish)
- 6 pounds (bone-in): 20 minutes at 500 degrees F; 70 minutes at 325 degrees F.
- 7 pounds (bone-in): 20 minutes at 500 degrees F; 85 minutes at 325 degrees F.
- 8 pounds (bone-in): 20 minutes at 500 degrees F; 100 minutes at 325 degrees F.
What is Better: Boneless or Bone-In Prime Rib
Different people will argue different things here. ย Honestly, I don’t think you can go wrong with either. ย I have made both – neither was stand-apart better than the other. ย I will say the boneless seemed to cook a tad faster than the bone-in and I have that noted and discussed in the Notes section of the recipe card.
How to Cook a Standing Rib Roast (How to Cook Prime Rib)
Step 1: Rub salt and pepper all over and let roast come to room temp. Alternatively, you can use this Prime Rib Seasoning which has a bit more complexity to its flavors.
Step 2: Place in roaster (you do not need to put it on a roasting rack). ย Cook at 500 degrees F. for 20 minutes; reduce 325 degrees F. Continue to cook until the middle part of the thickest area of the rib roast reads 115 degrees F or 125 degrees F, depending upon whether you want to have your roast medium-rare or medium, respectively. See full instructions in the recipe card below!
Step 3: Remove from oven, cover immediately and let rest (don’t skip this step). And save the juices to make homemade au jus!
Step 4: Transfer to a carving board and use a sharp knife to cut into slices. Serve immediately and enjoy!
Prime Rib 500 Rule
The prime rib 500 rule is a fairly well-known method of cooking prime rib that begins in a 500 degrees F. oven and then you actually turn the oven completely off while it continues to cook. We have modified that rule, after extensive testing. While we do start out in a 500 degree oven, we then drop the temp to 325 degrees F. for the rest of the cook time. I like this method better because you don’t have to contend with the oven fan reducing the heat too fast, etc. and it cooks a bit faster while providing dependable results!
Prime Rib Side Dishes (make it a meal)
Erin’s Testing Notes
We tested this standing rib roast method across multiple weights (6-8 lb) to verify timing, oven calibration differences, and temperature behavior during the rest. Each roast was seasoned simply with salt and pepper to evaluate crust development and natural flavor without interference from additional ingredients. We tracked internal temperatures using a leave-in probe thermometer and compared final results after 20โ30 minutes of resting to confirm consistent carryover cooking. The cooking-time chart above and pull-temperatures in this recipe come directly from those controlled tests, ensuring repeatable, reliable results for home cooks.
Standing Rib Roast Recipe FAQs
A standing rib roast – also called prime rib – is a bone-in ribeye roast. It cooks “standing” on the rib bones.
We generally factor in approximately 1 pound per person. Add a little more per person if you want leftovers!
For a medium-rare center, pull the roast when it reaches approx. 115-117 degrees F. at the very center of the roast. Cover immediately and let it rest 20-30 minutes until it reaches an internal temperature of 125-130 degrees F. in the very center (note: it will cook more on the ends). For medium, pull at 120โ122ยฐF (49โ50ยฐC) and rest to 135ยฐF (57ยฐC).
Yesโthis high-heat step kickstarts browning and forms the crust. After 20 minutes, the roast finishes at 325ยฐF, which keeps the inside tender and evenly pink.
Rest the roast 20โ30 minutes. This prevents juices from spilling out and allows internal temperature to rise 8โ12ยฐF due to carryover cooking.
Bone-in roasts have more flavor and cook more evenly. Boneless roasts are easier to carve and cook 10โ15% faster, but both methods work well.
Made this recipe and loved it?!
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Ingredients
- 1 standing rib roast (prime rib), I used an 8lb roast
- 2-4 tablespoons kosher salt
- 2-4 tablespoons ground black pepper
Instructions
- Prep Seasoning + Prime Rib: Combine salt and pepper in a small bowl. Pat prime rib with clean paper towels. Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking (it is okay to not use all of the salt and pepper mixture – use your best judgment); After rubbing with salt and pepper, leave out to allow the roast to come to room temperature.
- Prep Oven: Preheat oven to 500 degrees F.
- Place rib roast on roaster (fat side up) and place in oven, uncovered. You do not need to use a roasting rack.ย
- Total Cook Time: You will want to cook your rib roast/prime rib for a TOTAL of 15 minutes per pound (this will result in a medium rare center – if your roast is particularly robust, cook 16 or 17 minutes per pound). The first 20 minutes will be at 500 degrees F. Then drop the oven temp down to 325 degrees F. for the rest of your cooking time (see Notes for cook time example).
- Golden Rule: DO NOT OPEN THE OVEN AT ANY POINT (use a wireless meat thermometer, if you prefer).
- Rest: Remove from oven and immediately cover with foil or the roaster cover and let rest for 20-30 minutes (do not skip this step!) – the meat will continue to cook during this time;
- Slice + Serve: Cut into steaks and serve immediately.
- I like to serve with my creamy horseradish sauce for prime rib.
Video
Notes
- Cook Time Example: If you have an 8 pound standing rib roast you will cook it for a total cook time of 120 minutes (8 lbs x 15 minutes a pound). The first 20 minutes will be at 500 degrees F. Then you will turn down the oven temp to 325 degrees F. for the remaining 100 minutes. Let rest 20-30 minutes.
- Reminder: the center will be medium-rare while the ends will be more cooked.ย
- Serving Size: An 8 pound roast serves approximately 8 people, assuming each person consumes a 1lb prime rib steak; adjust accordingly as desired.
- Meat Thermometer: I have tested this multiple, multiple times without a meat thermometer, BUT I know how expensive prime rib is so since we cannot open the oven during the cooking process, a wireless meat thermometer would be required to keep track of that internal temp.
- Kosher Salt:ย Ensure you are using kosher salt and not table salt (table salt would result in a much-too-salty roast).
- Medium-Rare: the internal temp of a medium-rare prime rib is between 130-135 degrees F.ย
- Bone-In vs. Boneless: If you can only find a boneless prime rib, I would recommend reducing the cooking time to 14-14.5 minutes per pound as they will cook just a little bit quicker.
- Seasoning Alternative: if you want something different than just salt and pepper, you can use this Prime Rib Seasoning instead.
- Serving: serve with this creamy horseradish sauce and homemade prime rib au jus.ย
- Leftovers: if you have leftovers this Leftover Prime Rib Sandwich is the perfect answer!!
Nutrition
Originally published January 2016.
Bridget says
Yes! This was perfect for our family holiday dinner!
Liz says
I’ve made this for my family for the past 2 Christmas’s and it’s been such a hit!