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My Slow Roasted Prime Rib Recipe is a melt-in-your-mouth holiday classic. Using only 4 ingredients and hardly any prep work, this is an easy rib roast recipe that will really “wow” your guests!
This is one of our reader’s favorite recipes on our website! It gets more views during the holidays than any other recipe! See what makes this my most popular holiday prime rib. Slow roasting is the best way to cook a rib roast!
Prime Rib Recipe
Low and slow cooking locks in all the juices for maximum flavor and tenderness! When you roast low and slow in the oven, you’ll notice there will be a very small amount of juice that accumulates in the bottom of the roasting pan. All of the drippings remain in the roast, resulting in beef that is more tender and juicy than any other method of cooking.
Once it is slow-roasted to the desired degree of doneness, put it in a high heat oven for about 15 minutes before serving to achieve a beautifully crisp, browned crust on the outside which adds tons of flavor. Serve this delicacy over creamy mashed potatoes or easy instant pot mashed potatoes and you are sure to have your guests begging for more! This recipe is always a winning Sunday dinner idea!
This was by far the best (and simplest) way to perfection with theSarah
prime rib….Thank you…the BEST recipe for rib I’ve ever done and I’ve been cooking them for Christmas and Thanksgiving for over 50 years!!
Slow Roast Prime Rib Ingredients
- Prime Rib Roast
- Kosher salt or sea salt
- Olive oil
- Black Pepper
That’s it! It is that simple to impress your family and friends!
This turned out perfect. Everyone absolutely loved it. This will the only recipe I use from now on.Jay
How to Cook Prime Rib
- Salt the roast all over with kosher salt the day before you plan on cooking it and refrigerate overnight, uncovered.
- When ready to roast, preheat the oven to 200°F. Place the roast on a rack in a roasting pan. Rub the roast all over with olive oil and freshly cracked black pepper.
- Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare. This takes about 4 hours, but the time will vary depending on the size of the roast. Use a meat thermometer and cook to 5 degrees below your desired degree of doneness.
- Remove roast from oven and tent with foil to rest for at least 20 minutes. Turn oven temp up to 500°F.
- Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp, about 10-15 minutes. Transfer the roast to a cutting board and rest the roast at least 15 minutes before serving.
Slow-roasting flips the traditional method on its head! It’s easy and results in a delicious prime rib roast every time.
Slow Cooked Prime Rib Tips
- The night before, cut and unwrap the beef and set it in the refrigerator. Keep it uncovered on the sheet pan with a rack. This allows the surface moisture to evaporate and will guarantee a beautiful brown crust when you sear it.
- Three hours before roasting, take the beef out and place it on a sheet pan (to catch any juices) and keep at room temperature. This step is key to an evenly roasted roast beef recipe.
- Rest for 15-20 before slicing. This will help keep in all the juices for the juiciest and moistest roast.
- We love serving it rare and then using au jus gravy to finish cooking the meat. Perfection!
We have just started using the reverse sear method for steaks, but hadn’t thought of doing it with prime rib. Great tips in this recipe!Pam
What is Prime Rib?
It is a classic roast beef that is very popular for the holidays. It is usually roasted with the bone in and served with a simple pan sauce made from its natural juices, or horseradish sauce. The word “prime” refers to the grade designated prime by the USDA. This is the highest grade of beef.
Prime Rib Temps
It is always best to use a meat thermometer to make sure your roast beef is done perfectly to your liking. Follow my step-by-step instructions on the perfect prime rib temps.
|Beef Doneness||Internal Temperature|
|Rare beef temp||125°F – bright red in the middle|
|Medium-rare roast||135°F – warm red in the middle with slight pink around the edges|
|Medium roast||145°F – warm pink throughout|
|Medium-well roast||150°F – slightly pink at the center|
|Well-done roast||160°F – little to no pink throughout|
Best Prime Rib Recipes
Au Jus for Prime Rib
Au jus is a French cooking term that literally means “with juice”. It refers to a light sauce made using fat drippings from meat like roast beef.
The #1 ingredient you need to make au jus is beef drippings. It isn’t au jus without the drippings! Aside from beef drippings, you will also need Worcestershire Sauce, Red Wine, and Beef Broth or extra juice from the roast beef.
- Place the roasting pan from cooking roast beef on the stove-top over low heat after removing the roast from the pan. Whisk 1 tablespoon Worcestershire Sauce and Red Wine into the dish, along with drippings from the beef. If using the roasting pan, scrape up any brown bits from the bottom of the pan.
- Add Juices from the roast beef.
- Bring to a simmer and cook down the sauce until it thickens.
- Check out our full guide on how to make au jus.
How to Buy a Perfect Prime Rib
It is all about marbling! Trust me on this, the perfect beef roast will have lots of marbling.
What is marbling on beef?
The word marbling refers to white flecks and streaks of fat within the lean sections of beef, resembling a marble pattern. It is also called intramuscular fat. These flecks of fat are what gives the beef its texture and amazing flavor throughout each bite.
Seasoning for Prime Rib
Before you cook your prime rib, you’ll want to season it ahead of time and let it absorb the flavor of your seasoning.
- Salt the roast the day before and refrigerate overnight. Do not add the pepper or olive oil yet.
- When ready to cook, rub the roast all over with 2 tablespoons olive oil and 1-2 teaspoons freshly cracked black pepper.
That’s it! That is all you need to make the perfect holiday roast with a simple yet delicious flavor!
If you want to add a bit more to it, this prime rib rub is excellent!
How to Cut a Prime Rib
- Place your roast on a wooden meat cutting board with a juice groove and choose the sharpest slicing knife you own.
- Look at the direction of the grain of the beef and slice against the grain.
It is truly a personal preference if you slice thick or thin slices. Both work, so it depends on if you want a steak-like experience or more of a roast beef-eating experience.
Cooking Prime Rib FAQs
They both come from the same cut of beef. The prime rib can have up to seven rib bones, and a ribeye steak is one of those ribs. The ribeye is then cut into a steak before cooking.
A good estimate on how much beef you will need is ½ pound per person when the roast is part of a large holiday meal, or ¾ pound per person if it is the main feature.
I always use a roasting pan with a rack. It allows air to circulate around the roast, while the pan below collects the drippings.
What to do with Leftover Prime Rib
- Creamy Penne Pasta.
- Hot Roast Beef Sandwich with Caramelized Onions and remoulade sauce
- Steak Nachos
- Pot Roast Sandwich
- Pinwheel Sandwiches
Check out all my favorite Leftover Prime Rib Recipes!
How to Reheat Prime Rib
I prefer to cook the meat to medium rare so it can easily be reheated without drying out.
- Once you cut your beef into approximately equal slices, you can reheat by placing the meat in a microwave-safe dish.
- Add a bit of leftover au jus or beef stock. Cover your dish with a paper towel and microwave on high for about one minute.
- Continue to heat in 30-second increments until your roast reaches an internal temp of about 160 to 165º F.
You can also reheat your beef on the stovetop. Just add the sliced roast into a small pot with either leftover au jus or beef stock. Heat for approximately 5 minutes and serve.
Sauces for Prime Rib
This is the ultimate Christmas dinner, especially when you pair it with these delicious prime rib side dishes.
Prime Rib Recipes
Slow Roasted Prime Rib
- 8 lb. Prime Rib Roast
- 1 Tbsp. Kosher salt or sea salt
- 2 Tbsp. Olive oil
- 2 tsp. black pepper freshly ground
- Salt the roast all over with 1 Tbsp. kosher salt the day before you plan on cooking it and refrigerate overnight, uncovered.
- When ready to roast, preheat the oven to 200°F. Place prime rib roast on rack in roasting pan.Rub the roast all over with 2 Tbsp. olive oil and 1-2 tsp. freshly cracked black pepper.
- Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare.This takes about 4 hours, but time will vary depending on the size of the roast. Use an instant-read thermometer or meat probe and cook to 5 degrees below your desired degree of doneness.Remove roast from oven and tent with foil to rest for at least 20 minutes. Turn oven temp up to 500°F.
- Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp, about 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes before serving.
- It is always best to use a meat thermometer to make sure your Prime Rib is done perfectly to your liking.
- The night before roasting the prime rib, unwrap the beef and set it in the refrigerator. Keep it uncovered on the sheet pan with a rack. This allows the surface moisture to evaporate and will guarantee a beautiful brown crust when you sear it.
- Three hours before roasting, take the beef out and place it on a sheet pan (to catch any juices) and keep it at room temperature. This step is key to an evenly roasted prime rib recipe.
- Make sure you let the prime rib rest for at least 15-20 minutes before carving
Amazing recipe. Perfect every time!
Em Beitel says
Thank you so much, Kammy! We’re so glad you like it!
Lisa Couto says
OMG!!!! This was the best and Easiest Prime rib Recipe!!! I cooked it per your instructions and it turned out perfectly!!!!! The Au Jus was delicious!! Thanks so much!!
Em Beitel says
Lisa, thank you so much! We’re so glad you enjoyed it! That’s awesome!
I will be trying that recipe this holiday season.
Em Beitel says
Thank you Judi! We would love to know what you think!
Dr. Frederick Howard PhD says
Taken me awhile to locate this fabulous recipe. I had it committed to memory, but I needed the recipe to review. But this is my “go to” prime rib recipe. In fact I’ve repeated it to several folks, but now I’ll direct them to this site. Congratulations on a wonderful recipe.
Em Beitel says
Thank you so much for leaving us a comment! That’s awesome; we’re so glad you enjoy it!
Cindy Ryder says
So easy and delicious! Will definitely make this again. The perfect Christmas dinner to share with friends. Thank you for all the detailed instructions.
Em Beitel says
Thanks so much, Cindy! We’re so glad you enjoyed it!
Brenda Webster says
I would like to add onion and bell peppers to this recipe. At what stage should I add them? I can’t wait to try this!!!
Em Beitel says
Hi Brenda! I would add it at the last hour before it is done. You may have to add a bit of beef broth. Thank you for your question!
Michael Holmes says
I have tried many ways to cook prime rib and this is the best one I have ever found. I cooked exactly as outlined. Tender on my gosh. I did not change nothing.
Em Beitel says
That is so awesome, Michael! Thank you for your comment!
carol macintosh says
HOW LONG DO I COOK A TWO POUND ROAST
Em Beitel says
Hi Carol! For a 2 pound roast I would cook it for about 1 hour (recommended cook time is 30 minutes per pound at 200°F). Check the temp, and if it’s not quite enough, keep it going until it reaches 130°F for medium rare (or your desired internal temperature). At 500°F, sear it for 10 minutes after the 1 hour cook time. Enjoy!