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Prime rib roast cooked to medium to medium rare with a crunchy brown crust cut into slices.
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5 from 465 votes

Prime Rib Roast | Standing Rib Roast

Learn how to cook prime rib roast or standing rib roast that's juicy, tender, and perfectly cooked! Read on for cooking times and temperatures using the reverse sear method. Serve with our au jus sauce on Thanksgiving, Christmas, Easter, holidays, or any occasion!
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main Course
Cuisine: American
Servings: 12
Calories: 803kcal


  • 1 standing rib roast (prime rib with bone in) See Note 1
  • 1 Tablespoon freshly ground black pepper
  • sea salt about 2 to 3 teaspoons per 5 lbs (2.27 kg)


Prep the Prime Rib

  • Apply rub: Place the standing rib roast on a metal rack with a baking sheet beneath it. Liberally apply sea salt and fresh pepper all over the prime rib, including the underside. Rub it in with your fingers so it adheres to the meat.
    Season overnight: Set it in the fridge to season overnight, uncovered. The roast will absorb the salt, resulting in a juicier prime rib.
    Prime rib roast with bone being covered in a salt and pepper rub while on a roasting rack.
  • Place in a roasting rack: Remove the prime rib from the fridge and set it on a roasting rack inserted into a roasting pan. Place it fat cap up and insert an oven-safe thermometer into the thickest part of the rib roast. (Note: The salt should have fully absorbed into the prime rib.)
    Set it out for 1 hour on the counter to help with even cooking.
    Prime rib roast with bone covered in salt and pepper rub in a roasting pan with a meat thermometer inserted before roasting.


  • Roast: Position your oven rack to the lower middle of the oven and place the rib roast on top. Set the temperature to 250°F (121°C). Roast until the internal temperature reaches your desired doneness. Remove at 118°F or 48°C for medium rare. See Note 2 for complete cooking temperature chart.
    Standing rib roast in a roasting pan in the oven with a meat thermometer.
  • Rest: Remove from the oven and loosely cover with foil. Let it rest for 20 to 30 minutes. You should see the internal temperature rise from the residual heat.
    Standing rib roast resting on a roasting pan with a meat thermometer inserted and covered with foil.
  • Reverse sear for brown crust: Increase your oven temp to 550°F (288°C) or as high as it will go. Once hot, place the rib roast back in the oven just until the crust is browned and crisp, anywhere from 4 to 8 minutes, depending on your oven. Watch carefully for burning, do not walk away during this step.
    Standing rib roast with a golden brown crust on a cutting board.
  • Remove bone: Once the crust is seared, remove the roast from the oven and carve away the bones.
    Standing rib roast with the rib bones being removed with a knife.
  • Slice and serve: Slice the prime rib and serve immediately. Serve with our au jus sauce and enjoy!
    Prime rib roast with brown crust cut into slices on a dark cutting board.


  1. I used a 9.5 lb (4.3 kg) 4 bone standing rib roast. Use any standing rib roast with 3 to 4 bones ranging from 5 to 10 lbs (2.27 to 4.53 kg). Choose one that's well marbled with the bones still attached. Or ask your butcher to remove and re-attach the bones with twine. You can opt for having the bones frenched which means cleaning and removing excess fat or meat so that the bones are exposed. This recipe works with any grade of prime rib - select, choice, and prime. 
  2. Cooking Temperature Chart: 
Cooking temperature chart for doneness of prime rib roast, including resting time and internal temperature.
*This recipe uses the reverse sear method which roasts the prime rib under low heat first, and then sears the crust under high heat until brown and crisp. 


Calories: 803kcal | Protein: 37g | Fat: 72g | Saturated Fat: 30g | Cholesterol: 163mg | Sodium: 120mg | Potassium: 595mg | Calcium: 20mg | Iron: 4mg