Ultimate Standing Rib Roast (Prime Rib Recipe)
Perfect standing rib roast recipe (prime rib roast recipe) with a salt-pepper crust. Clear timing chart, pull temps, and step-by-step instructions for reliable medium-rare.
Ingredients
- 1 standing rib roast (prime rib) I used an 8 pound 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 roast 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: Preheat oven to 500℉. Place rib roast on roaster (fat side up) and place in oven, uncovered. You do not need to use a roasting rack.
- 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. Highly recommend 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°F. Then you will turn down the oven temp to 325°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.
- 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: 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°F.
- 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.
- Leftovers: if you have leftovers this Leftover Prime Rib Sandwich is the perfect answer!!
Nutrition
Calories: 452kcal | Carbohydrates: 0.3g | Protein: 21g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Cholesterol: 91mg | Sodium: 649mg | Potassium: 341mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 3IU | Calcium: 14mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
