How To Cook Prime Rib: 2 Easy Ways
Today it’s all about how to cook prime rib. I’ve been dying to share with you how to make the best classic prime rib dinner ever! In my family, our tradition for many years has been to serve a prime rib dinner on Christmas Eve. I’ve updated this post with more information for everyone. I decided to update the post today because we are getting close to the holidays and I think many of you may be deciding what to fix for those special holiday dinners.
Sometimes I think people are afraid to cook prime rib. Now, you do have to decide between a bone-in or boneless roast, but both are good choices. I have cooked both and love them equally.
How We Got Started Cooking Prime Rib
For most of our married life, Mark and I have lived in the Salt Lake City, Utah area, and every year we would order a prime rib roast ahead of Christmas Eve. The reason was this awesome meat store called Snider Bros Meats would sell out fast. Now that we are back in Salt Lake City, Utah after fifteen years of living in Southern Utah we can continue the tradition.
If you didn’t order by December 5th you would have to buy it somewhere else. Maybe that’s changed, but that’s how it was when we started the tradition. I always had to give Sniders the size in inches so it would fit in our roaster pan.
We’ve been following this tradition for almost 50+ years now. Wow, how time has flown by. Now our daughters carry on the same tradition, and it brings me joy that they feel the same desire to follow family traditions that I have loved over the years.
When the family was smaller we baked our prime rib in the oven in a roaster pan with a rack. As the family grew with sons-in-law and grandkids, we needed to use a large electric roaster pan to bake it.
Ingredients
- Prime Rib Roast (weight of choice): A standing rib roast. It’s a cut of beef from one of the nine primal ribs. It has a large ‘eye’ right in the center of the cut, which is a very choice meat that is marbled with fat and is known for being tender, flavorful, and juicy.
- Traeger Prime Rib Rub: A rub that is comprised of rosemary and garlic. Both savory and sweet! Pairs perfectly with any cut of meat, especially prime rib!
Items You Need In The Kitchen
- Roaster Pan
- Electric Roaster Oven Pan
- Cutting Board
- Good Knife
- Traeger Prime Rib Rub
- Meat Thermometer
How To Cook Prime Rib
This year I opted to show you how I cook my prime rib in two different ways. I like them equally as well, but not everyone has an electric roaster and some don’t have a heavy-duty roasting pan. The advantage of the electric roaster pan it doesn’t take up space in our conventional oven, so you can cook other things while the meat cooks.
I typically buy my prime rib roast pre-seasoned. If you ask, the butcher can suggest some seasonings they recommend if yours is not pre-seasoned. This year the butcher recommended Traeger Prime Rib Rub.
How To Find and Purchase the Right Prime Rib
Step One – Choose the Right Roast Based on Size and Cut
Choose the prime rib roast you want based on the size, and whether you want the cut to be “USDA Choice,” “USDA Prime,” or “USDA Select” grade. Mark and I opted for the “USDA Choice,” which cost $10.00 per pound less. Yikes! I asked the butcher if the “USDA Choice” would be tender. He told us to make sure we cook it slow and low, meaning at a lower temperature which allows the moisture of the juices to tenderize the meat. So we did.
Step Two – Buying From a Butcher
We opted to buy locally from Harmon’s Grocers in our new neighborhood in South Jordan, Utah. This is what it looks like before the butcher saws off the end rib bones of the prime rib.
Step Three – The Butcher Cuts The meat
He runs the whole thing through a meat saw.
Step Four-Butcher Prepared The Meat For Slicing
Then the butcher cuts the bone away from the meat to make it easier to slice after we bake it.
Step Five-Butcher Tied the Bones
Because the butcher made it easier for us to slice the prime rib after baking it, he needed to tie it back together to keep it as one piece as it bakes.
How To Cook Prime Rib in a Roaster Pan
The picture below is the roaster pan with a 7-8 pound prime rib and took time to pat the Traeger Prime Rib Rub on it. You cook it without the lid, just so you know. We preheated the oven to (350°F) = (176°C) degrees and baked it for 6 hours.
How To Cook Prime Rib in an Electric Roaster
This prime rib roast was also between 7-8 pounds, we put the Traeger Prime Rib Rub on it and baked it with the lid. We set the temperature at (250°F) = (121°C) degrees and it took about 6 hours too. We like ours rare to medium-rare. My grandson, Max said he could cut it with a spoon! It was perfect!
Step Eight-The Electric Oven Roaster Pan
As mentioned, we like our prime rib on the rare to medium-rare side, you could cut it with a butter knife. It was tender and juicy. This is the electric roaster oven pan. Notice that I used a probe type of meat thermometer in both situations to make sure the meat was cooked to the proper temperature.
Step Nine-Oven Roaster Pan
This is the one we cooked in the oven roaster pan without the lid. I didn’t use any aluminum foil on the pan. It was perfection through and through.
Step Ten- Fully Cooked
- Prime Rib Roast (weight of choice)
- Traeger Prime Rib Rub
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1. Place the pan of meat in a preheated oven temperature of (250°F) = (121°C) degrees.
2. Season the roast and cook the fat side up uncovered in the oven. If you use an electric roaster you will bake it with the cover. If you bake a prime rib in a roaster pan, you will not cover the meat with the lid.
3. A meat thermometer is recommended to ensure the desired doneness.
4. Remove the roast from the oven when the temperature hits 138 to be rare, 148 to be medium, and 158 degrees to be well done.
5. Larger roasts may cook faster than the times listed, so watch over your thermometer.
6. Your roast will continue to cook for approximately 5 additional degrees once removed from the oven or roaster.
7. Let the roast sit for at least 15 minutes before you start to carve it. Oven temperatures vary so much, please keep your eye on the temperature of the meat.
The following temperatures will vary, so these times are approximate.
1. 4-6 pounds: 2-1/2 to 4 hours
2. 6-8 pounds: 4 to 5-1/2 hours
3. 8-10 pounds: 5-1/2 to 6 hours
4. 10-12 pounds: 6-1/2 to 7 hours
5. 12-16 pounds: 7-9 hours
How To Make Gravy From The Drippings
Here are some easy steps to make a delicious gravy from the meat drippings:
- Take the roast from the pan and cut away any excess fat. You should leave about 1/4 cup of the fat and drippings in the pan.
- Put the pan back on the stovetop and set the heat to medium-high. You may need to scrape some drippings stuck to the inside of the pan.
- When you see the fat and drippings come to a low boil, sprinkle about 1/4 cup of flour over the drippings and fat in the pan.
- It’s best to use a wire whisk to stir the flour into the fat and drippings. Make sure the flour turns brown, it improves the flavor.
- Add 3 to 4 cups of water, milk, beef stock, or beer to the gravy slowly. Be sure to continue using the whisk to stir and break up any possible lumps.
- As you simmer the gravy it will thicken, providing about 2 cups of gravy. Finish off by adding salt, pepper, and possibly some herbs to the desired taste.
How thick should I slice the Prime Rib?
The answer to this question is a personal preference. I like my cuts cooked longer than Mark does since he eats his “medium rare.”
A thin-sliced end cut is my cut of choice. I have noticed that Mark’s cuts tend to be juicier. I’d suggest cutting the meat into 1/2 to 3/4-inch thick slices.
Is Prime Rib cooked fat side up?
Most professional cooks will tell you to cook the prime rib roast with the fat side up, and thus, the bone side on the bottom. Let the meat sit outside the fridge long enough to get to room temperature before you put it in the oven or electric roaster. Depending on the thickness of the roast, it could take up to two hours or longer to get it to room temperature.
Plan on preheating the oven to 250 degrees and cook for the time(s) suggested in the recipe below based on the weight of your prime rib roast. Also, I’d suggest using a meat thermometer as shown to check on the meat’s internal temperature so it’s cooked to the desired level.
What is the difference between a Prime Rib and a Ribeye Roast?
It is a matter of semantics. The rib-eye steak is part of the prime rib roast. You may find that the roast tends to have more fat and muscle, with the rib-eye steak cut having less fat and muscle.
Both taste great and can be enjoyed in almost any situation, depending on the number of people to be served and how they want it cooked.
A better question might be, do you buy a prime cut, choice cut, or select cut? The answer is based on taste and cost. Prime cuts have more fat or “marbling” in the roast, giving it more flavor and possibly a more tender result after cooking. Prime is said to have an “abundant” amount of marbling.
Choice cuts are still good quality, but they have less or a moderate amount of marbling. Select cuts have just a slight amount of marbling, so the tenderness and flavor may be lacking.
The cost could be based on the time of year, location (mid-west costs MAY be cheaper), and the quality of the cut. Be sure to compare shops/stores and look for positive reviews, if possible.
How long should I wait before slicing the Prime Rib after cooking it?
I’ve found it’s a good idea to let the prime rib roast sit for at least 15 minutes after removal from the oven. The meat will tend to be more moist and juicy as you let the natural juices be absorbed by the meat.
Those wanting the meat to be more well done should ask for cuts towards the end of the roast, with the ones wanting a rare approach to wait for the center cuts.
How much Prime Rib do I need to buy?
You need to buy the size based on the number of people to be served, taking into account that men tend to eat more than women and children at your event.
You could use the rule of thumb of one pound per person uncooked, but you will probably end up with some leftovers, which isn’t all bad if you like making prime rib sandwiches later. When you think about it, a pound of meat is a lot to consume in one sitting.
Another rule of thumb is to plan on 2-3 people per rib. See how much meat is on each rib and plan accordingly.
Which is better bone-in Prime Rib or boneless Prime Rib?
With some experience cooking prime rib, you’ll form your ideas about which meat choice is best. From my personal experience, I like the bone-in roast since it seems to come out more juicy, as long as I don’t cook it too long.
Do you cut Prime Rib with the grain or against it?
The way the meat is cut can influence how tender it ends up. If you examine the meat and look for the way the muscle fibers are running through the meat, you’ll want to cut across the grain to get the most tender-tasting cuts.
What is the best cut of a Prime Rib?
When you try to determine the “best” cut, again, that is a personal preference. End cuts tend to be cooked through more, and thus are more well done. The juicy and rare cuts are found in the middle of the roast.
Why is Prime Rib served rare?
One thing you’ll notice about prime rib is that it appears pinker in color than most roasts tend to be. Some people don’t like eating something that may look “uncooked.”
Mark loves his prime rib cooked to medium rare, which means the meat is cooked to about 140 degrees. The rare cuts will come out more juicy, if that’s the way you like it. Cook it longer or at a higher temp and it may be more tough, chewy, and dry to the taste. You’ll learn through experience, so try different-sized roasts and a variety of cooking times.
Can Prime Rib be cooked Well Done?
As mentioned a couple of times above, the more well-done cuts will be found at the end of the roast where the meat is thinner. If you and your guests want a thicker cut but cooked to be considered well-done throughout, you may find that the end cuts are cooked past the desired level.
It’s great that you can cook this roast to a degree that will please everyone, just keep track of cooking times and internal temps as outlined in the recipe.
Something you might want to consider is “browning” the roast before you start the regular cooking cycle. If you like your roasts to be a little more cooked on the outside of the full roast, set your oven to 500 degrees and brown the meat for approximately 15 minutes. Once this step is completed, turn the oven down to the desired temperature and cook for the allotted time.
What is the best way to season a Prime Rib?
Some people like to make their seasoning. Olive oil is a common ingredient, along with garlic. Other cooks have suggested using rosemary, thyme, and sage to add some special flavors. Don’t be afraid to try other seasoning mixtures to find what is liked best by your family. Every family has its version of what makes the perfect prime rib!
Does Prime Rib taste good served with horseradish?
We love to serve it with horseradish mixed with sour cream on the side, to taste. You can make the bottle of horseradish a little milder by adding more sour cream, depending on the “heat” of the brand you choose to purchase.
Please invest in a good meat thermometer:
Instant Meat Thermometer
- Rare prime rib- 138 degrees
- Medium-rare prime rib- 130 degrees
- Medium prime rib – 148 degrees
- Well Done prime rib – 158 degrees
Interested in some recipes that pair perfectly with Prime Rib? Check these out!
Cheesy Potatoes
These potatoes are famous in Utah, they are called either “cheesy potatoes” or “funeral potatoes.” They are super yummy!
- 12 Potatoes (shredded or sliced)
- 1 Pint Sour Cream
- 2 Cans Cream of Chicken Soup
- 1/4 Cup Butter
- 2-3 Cups Cheese-grated
- 1 Cup Frosted Flakes type cereal
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Combine all of the ingredients in a large bowl, and sprinkle with salt and pepper.
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Grease a 9 by 13-inch pan and scoop the mixture into the pan.
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I crush the frosted flakes and sprinkle them over the casserole.
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Bake at (350°F) = (176°C) degrees covered with foil for 1 hour, or until bubbly.
Cheesy Cauliflower
- 1-2 cauliflower heads (2 small or 1 large)
- 1/4 cup butter
- 4 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dry mustard
- 3 cups shredded cheese, mozzarella, cheddar, or sharp
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How to Boil the Cauliflower:
1. Bring a large pot of water to boil, place cauliflower in the boiling water, completely covered, and boil the whole head for about 15 minutes, flowerets 3-6 minutes or until cooked to your taste. Do not overcook. Drain and chop into finely cut pieces.
How to steam cauliflower:
1. Grab a large soup pot and fill the bottom with 2-inches of water. Place the steamer in the pot and then the cauliflower. Cover with a lid. Steam the cauliflower for 5-7 minutes. Drain and chop into finely cut pieces.
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1. Preheat the oven to (350°F) = (176°C) degrees.
2. Grease a 9 by 13-inch baking pan and set aside.
3. Melt the butter in a large saucepan, add the flour and whisk immediately. This is called a roux.
4. Add the milk to the roux stirring constantly and cook until the mixture is thick and smooth.
5. Add the salt, pepper, the dry mustard and continue stirring.
6. Add 2-1/2 cups of the shredded/grated cheese reserving 1/2 cup to top the casserole before baking.
7. Keep stirring until the cheese has melted and the mixture is smooth. Combine the cooked cauliflower and the cheese mixture and stir until mixed.
3. Pour into the greased 9 by 13 baking pan. Sprinkle the remaining 1/2 cup of cheese on top. Bake uncovered for 30 minutes or until cooked through.
Twice Baked Potatoes
We usually decide ahead of time which potato we feel like eating with the prime rib dinner, so I’m sharing almost all of them today.
- 8 Baked Russet potatoes
- Oil
- Kosher Salt
- 2 cups grated cheese
- 2 cups sour cream
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You can bake the russet potatoes covered with foil (non-shiny outside), plain or oiled, and sprinkled with Kosher Salt.
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I poke the potatoes with a fork. I don’t know if it's an old wives' tale but I always do this when baking them.
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After baking, cut them in half lengthwise. Scoop out the insides as close to the edge of the peel as possible.
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I mash the insides with my potato masher with butter, sour cream, green onion, and salt in a medium-sized bowl.
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Heap the filling back into the skins and bake until heated through.
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Bake at (350°F) = (176°C) degrees for about 30 minutes. Sprinkle with grated cheese on top when you serve them.
Mashed Potatoes
Mark would have these every night of the week! They are creamy and fluffy with all that butter, milk, sour cream, or whipped cream!
- 8 Russet Potatoes
- Sour Cream, Whipped Cream, or Milk
- Butter
- Salt and Pepper
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Peel the potatoes and cut them into medium-sized chunks.
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Then boil them in water until a fork test shows that they are cooked enough.
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Now drain the water from the boiled potatoes.
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Then I add whatever I have in the refrigerator to make them creamy and fluffy.
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I use either milk, sour cream, whipping cream, butter, and salt, then mash them with my stainless steel masher or electric hand mixer.
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You can cook them in your pressure cooker as well. Easy Peasy!
Dinner Rolls
I always make my homemade no-fail dinner rolls. You can make these rolls, if you have fresh ingredients, I promise.
- 4 Teaspoons SAF Instant Yeast
- 1/2 Cup Water
- 2 Cups Warm Milk
- 1/4 Cup Olive Oil
- 1/2-3/4 Cup Sugar
- 1-1/2 Teaspoons Sea Salt
- 4 Teaspoons Dough Enhancer NutriMill (optional)
- 2 Eggs
- 6-7 Cups White bread flour (Add 1/2 of the flour and then add more until the dough pulls away from the sides of the mixing bowl)
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Place all of the ingredients in order into your mixing bowl. I use a Bosch Bread Mixer.
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Be careful with the eggs not add the warm milk too fast or you will have scrambled eggs.
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Add half of the flour and keep adding the rest of the flour. Mix for about 5-6 minutes and until the bread dough pulls away from the sides of the mixing bowl.
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Cover with greased plastic wrap and let rise the first time until it doubles in size, about an hour.
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Punch the dough down and mold it into small balls about 1-1/2 inches to 2 inches in diameter.
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Cover with greased plastic and let rise one more time, about an hour, or until double the size.
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Remove the plastic wrap and bake at (350°F) = (176°C) degrees for about 15-20 minutes on a greased cookie sheet until golden brown.
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Do not overbake.
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I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.
Horseradish Recipe
- 1 cup sour cream
- 4 tablespoons bottled horseradish
- salt and pepper to taste
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Combine all of the ingredients and stir until smooth and creamy. Add more sour cream if it's too "hot" or more horseradish if it's too mild. It's easy to adjust it. Enjoy.
Final Word
I hope you enjoyed reading about how to cook a prime rib dinner for the holidays. We also have green beans, asparagus, or some other vegetable in season along with the meat entree. Please let me know what your family does for the holidays. I would love to hear what your prime rib recipes are. Please keep prepping. May God bless this world. Linda
Copyright Images: Horseradish Sauce Depositphotos_75414815_S, Prime Rib Depositphotos_224939572_S
Linda: I love your website! I love your book, your articles on food storage, your fantastic recipes! Because of you, my 72 hour kits are almost complete. I can’t thank you enough for all you do. I’m learning so much helpful information! I was searching one day for food storage info and there you were! I was excited to see your name – I am a former neighbor of yours from Riverton, Utah. Thanks so much! Sue Lloyd
Sue, Oh my gosh!!! I saw the name and started screaming in excitement!!! I miss you!!! This was a cartwheel moment for me, thank you so much for commenting!! Hugs! Linda
I, too, serve a prime rib for Christmas Eve dinner. Being Norwegian, we’ve always celebrated Christmas Eve as our family does in Norway. I used to be scared of cooking a prime rib because it’s such an expensive cut of meat. However, Costco is my go-to place to get them each year. They’ll even provide you with receipes. I don’t, however, get them preseasoned. I usually just use a salt rub – kosher salt, pepper and rosemary. I lay it on pretty thick, too, and it’s really yummy. No one in our family likes it well done so the trick is to cook it to just about the right temperature and let it stand while it finishes cooking. Don’t be afraid to try one! Sometimes at Costco, they’ll cut it down in size if it doesn’t leave the remaining piece too small.
Thanks for all you do, Linda! Keep those recipes coming…love ’em!
Robbie
Oh my gosh, Robbie, I’m Norwegian!! Did you mention this before? Do you make homemade Lefse? I miss my mom’s way of making it! I love hearing you bought a good prime rib from Costco! I love the Costco we have here in Southern Utah! I love my Lefse with butter and brown sugar. My mom and sisters liked butter and white sugar. Now, my mouth is watering!! Linda
Lefse! Our church growing up had a strong Norwegian base! Every November after deer season the Men’s group would host a lutefisk and lefse banquet! The lefse was my favorite part of the meal!
Hi BDN, oh my gosh, my grandmother fixed lutefisk as well!! The fish I never really cared for! The lefse is my favorite part of the meal. I love hearing you shared the same memories!! Linda
We have some kind of roast “beast” and yorkshire pudding for a bread, cranberry sauce made with lime, cloves and ginger and green beans– not casserole!– and salad to round it out. And my husband’s grandmother’s recipe for sour cream cookies and pie for dessert. Almost time to get cooking! Merry Christmas!
Hi Jan, oh my goodness, your menu sounds delish!! Merry Christmas! Linda
Stop teasing us! What is Lefse?
Hi Debra, oh I love your comment!! I should have said who knows what Lefse is! It’s made with mashed potatoes and flour. Then you roll it out and bake them like tortillas. I love mine with butter and brown sugar. My family used to eat them with butter and white sugar. I need to make a post on this family tradition!!! P.S. My husband, Mark never liked Lefse so I didn’t carry on the tradition as my mom did. I really miss it!! Hugs, Linda
Linda, excellent article on one of my favorite foods.
My family enjoys Prime Rib (bone-in and first three ribs) medium rare. There are only three of us. My grandmother as well as my wife’s always told us to get the first three ribs from the small end, but things have changed at the butchers. Now I have them bring out a roast rated as Prime (that’s right, most prime rib roasts are only rated choice) and I examine both ends and the three ribs cut from whichever end shows the best marbling, ie the finest grained marbling. The roast is terribly expensive, often running between $160 and $200, but it’s a once a year meal–and more than one meal at that.
We usually do mashed potatoes (I use heavy cream and lots of butter).
And yes to your rolls–though sometimes we cheat and get “holiday rolls” at the market. They are delicious, cheap, and I usually buy several dozen to freeze and enjoy throughout the year.
We also add a fresh tossed salad, with mostly fresh ingredients (cucumbers excepted) from our winter garden. We only use a bit of lemon juice for the dressing.
Hi Ray, thank you for telling me where to look at the ends for the most marbling. Great tip!!! We only make ours once a year as well! I want to try just putting lemon juice on my salads! I love that! Life is good with fresh veggies from the garden. Thanks for sharing these awesome tips! Linda
I meant to add that we use bone-in because we think it adds more flavor to the roast. Also, I was always told that 125 F was rare, 130 F was medium rare, so that’s how we cook it. I take the roast out when it’s at 125, tent it with foil, and let it sit 15 minutes to finish up.
This year we’re trying that Traeger rub. Usually we just use salt, olive or vegetable oil and a hint of rosemary.
Due to an unseasonably warm winter so far we’ll have potatoes from our garden for the mashed potato side dish. We’ll even have fresh tomatoes as we haven’t had a frost or freeze yet. One of my favorite side dishes to serve with it is creamed peas. And this year the peas will also come from our garden.
Hi Ray, thank you for the 5 stars, my friend! My youngest daughter works at Traeger, it’s a great company. You know I love hearing about what you will harvest from your garden! Oh my gosh, fresh peas creamed are the BEST! You can’t beat fresh potatoes, they taste so much better than store bought. YUMMY! Linda
Easiest and fool proof prime rib recipe. Delicious!
Hi Tiffany, prime rib is the best!! It’s so juicy and tender! Gotta love it! Linda
Ohhhh…..my mouth is watering! I’m making prime rib for Christmas Eve…..can’t wait! I love all of your recipes!
Thank you for sharing!❤️
Hi Camille, you will love making this prime rib, life is so good when you can smell this baking in your kitchen! Linda
I am looking for something to make for Christmas dinner. I can’t wait to make this recipe for my family. It looks so good!
Hi Jess, you will love making prime rib, it’s the best Christmas Dinner ever! Linda
Great post! I learned so much about cooking prime rib. Thank you!
Hi Alli, oh thank you! You will love making this recipe! Enjoy! Linda
I’ve never eaten Prime Rib, much less cooked it. I’ll have to try this one for Larry. He likes Prime Rib. We, well I, don’t eat rare meat. Don’t like it even pink. I know, I’m weird, but we all are in our own way.
Hi Deborah, I totally get it. Prime Rib is the only pink meat I will eat. That’s the tender part, once it turns darker, I can’t chew it. Right now with the price of meat, we will have to skip it for Christmas Eve this year! I needed to buy these for the post, they were fabulous! Fajitas tonight with the leftovers. Linda
We don’t call them leftovers. They are Encore meals. LOL Same thing, different name. I do them on purpose. I made pulled pork in the crock pot one day last week. We had it for a couple days, and I froze the rest. Next time, I’ll share with our widowed neighbor. He helps us out around the home at times. He raises cows, too. He bought the 2 acres between our property and his and had all the trees taken down and had a pond built. He’ll be using it as a cow pasture. But, we’ll have access to water closer than the lake. The water table is close to the surface. I’m waiting to see how it does next summer.
Hi Deborah, Encore meals, now that sounds awesome! That sounds awesome! I’m hoping since we moved up north we can buy a new freezer and fill it with some grass-fed beef and a pig, maybe. Life is good with cows nearby! Linda
Linda,
Last year I got distracted while cooking and ruined our beautiful and expensive Prime Rib Christmas dinner. Lesson learned. No more football while cooking Prime Rib. It still made decent hot beef sandwiches, but I’m NOT a fan of well done Prime Rib. I’m tempted to try it in the Sun Oven this year, but I’ll probably chicken out. Days at that time of year are a bit too short.
Hi Ray, oh year my husband loves football, I cook the prime rib for us!! LOL! The SunOven may cook it too fast and it would be tough. It has to be cooked LOW and SLOW, that’s the trick to tender prime rib. It’s so good, Linda
Thank you Linda! I’ve been wanting to know how to cook Prime Rib for a while. I have collected several recipes but didn’t want to experiment on such an expensive cut of beef. Your step-by-step instructions give me confidence. We used to have a Snider’s Meat market by us but it closed when one of the owner’s died.
Welcome back to Northern Utah! My daughter also lives in South Jordan. Glad you are by family now. I think that’s important with the times we live in not to mention as we get older.
Hi Kay, wow, that’s sad your Snider’s closed!! You are so right about the times we are living in. That was the main reason for me to move back. I missed my family and friends big time as well. But things are going to get worse. Remember to cook it low and slow. You can cut it with a butter knife when it’s pink, after that the meat is tough in my opinion. I’m not saying bloody pink, just pink. Perfection! Linda
Kay, thank you for the 5 stars! Linda
Linda,
I’m a wee bit late to the game, but would like to throw in my 2 cents. I’ve never cooked a prime rib roast, but every year in late winter or early spring my son and I spend 15 to 20 days in a tent on a lake and cook a pair of 16oz prime rib stakes (1 night only). We rub the bottom and sides of a Dutch oven with Ghee, rub the stakes with a wee bit of salt, sage and Worchester, place them in the oven and cook with coals (my mind just went blank on how long [the older I get, the worse it gets]).
With a brother’s love,
Curley Bull
Hi Curley, oh now my mouth is watering, oh my gosh!! I have got to do this!!!!! The older we get, oh how I totally get that!! LOL! We are just seasoned folks! Love from Utah, Linda
Oh YUM!! Now I WANT to do prime rib for Christmas dinner this year. My son the butcher gave me a recipe to cook prime rib with years ago and so far it’s worked perfectly.
Heat oven to 450 degrees. Take roast and cover it with Monterey steak seasoning after it’s sat out and gotten to room temperature. Put it in the oven for 15 minutes at 450, then drop temp to 325. DO NOT OPEN THE OVEN DOOR and let it cook until internal temp is 140 degrees about 15 minutes per pound. Then remove, tent and let sit for 15-20 minutes.
We tend to like ours Medium Well so we let it sit for the 20 minutes. It looks like (knock wood) we will be able to gather for Christmas and Thanksgiving this year. I can’t wait.
Hi Kathy, oh, to have a son as a butcher! He would know how to cook it! There is nothing better than a fabulous slice of prime rib! Linda
Thank you for posting this again today. I’ve decided to use my electric roaster that I got this year to do my turkey. I was just logging on to look for an electric roaster prime rib recipe! I really need the oven free for sides.
Hi Heather, thank you for the 5 stars, my sweet friend!! I’m glad you found the recipe. We are starting our prime rib in about an hour!! Merry Christmas and Happy Holidays! Linda
I love our prime rib for our Christmas dinner! It’s Costco all the way for us. I usually buy it unseasoned. I like just sea salt or kosher salt, pepper and rosemary and smear it allll over that puppy! I don’t prefer bone-in tho and Costco has always been great. I haven’t noticed them in yet this year except for giant preseasoned ones – $325! OMG! I sure hope the unseasoned small ones aren’t that bad. Still, last year, they were $100-ish. They’re getting priced out of my budget real quick.
Hi Robbie, I love the meat at Costco, I have been buying them at Harmon’s the last few years, I need to go check the prices to see if we will have one this year! Yeah, they have been over $100.00 we shall see this year when it gets closer. Fingers crossed they are somewhat reasonable. Linda