When I first tried cooking prime rib, I was nervous; it cost a lot of money, and I didn't want to ruin it. Well it turns out prime rib is easy but it is essential that you have a good thermometer. You probably spent $30+ on the meat. Save your investment and spend another $25 on a good thermometer with a probe and an alarm if you don't have one already. By following the rule about the temperature, you can scale this recipe. Cut the bones off the bottom of the roast and serve separately or save for another time. Slice the roast and serve with creamy horseradish, if desired.

Recipe Summary

prep:
10 mins
cook:
1 hr 50 mins
additional:
55 mins
total:
2 hrs 55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place roast, bone side down, in a roasting pan.

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  • Mix olive oil, steak seasoning, garlic, Italian seasoning, and mustard powder together in a small bowl; spread over the roast. Allow roast to come to room temperature, about 45 minutes.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Bake roast in the preheated oven for 20 minutes. Insert a meat thermometer in the thickest part of the roast away from the bone.

  • Reduce oven temperature to 325 degrees F (165 degrees C). Continue to cook in the oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 1 1/2 to 2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts

437 calories; protein 21.5g; carbohydrates 0.5g; fat 38.1g; cholesterol 85.3mg; sodium 246.1mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2013
The seasoning on this Prime Rib is excellent as written. I don't know if the one other reviewer HMW10284, actually made this roast. The only thing I did differently is insert the meat thermometer prior to placing the roast in the 450 degree oven. I cooked the meat to 135 - pulled it and let it rest. It was perfect for us. Just done enough for hubby and rare enough for me. If you cook to 145 and let rest your meat will be closer to well done rather than medium. There are other cooking methods I prefer but the seasoning on this rib roast deserves 5 stars. Read More
(33)

Most helpful critical review

Rating: 2 stars
12/24/2012
The most important part is to get good meat. Nothing belongs on Prime Rib other that a wee bit of salt and maybe a mite of pepper. Everything else obscures the taste of the meat. Read More
(24)
34 Ratings
  • 5 star values: 29
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/15/2013
The seasoning on this Prime Rib is excellent as written. I don't know if the one other reviewer HMW10284, actually made this roast. The only thing I did differently is insert the meat thermometer prior to placing the roast in the 450 degree oven. I cooked the meat to 135 - pulled it and let it rest. It was perfect for us. Just done enough for hubby and rare enough for me. If you cook to 145 and let rest your meat will be closer to well done rather than medium. There are other cooking methods I prefer but the seasoning on this rib roast deserves 5 stars. Read More
(33)
Rating: 5 stars
04/19/2015
Hello - thanks for looking at my recipe. Not sure why the temp got changed when they edited this but you should cook to 140 for medium. We pull it out at 135. The reviewers that talk about the rub being great and then using their own cooking instructions are probably right on but if you're new to prime rib, give this a try. The husband of a friend of mine likes this rub so much that he uses it in his restaurant and says its the most popular item on his menu. So please, cook it how you want (the turn the oven off method works very well but I think a low temp is good too) but the spice rub is probably the best feature of this recipe. Read More
(25)
Rating: 2 stars
12/24/2012
The most important part is to get good meat. Nothing belongs on Prime Rib other that a wee bit of salt and maybe a mite of pepper. Everything else obscures the taste of the meat. Read More
(24)
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Rating: 5 stars
01/16/2014
I used this recipe mainly for the marinade rub, for the Italian spice I used Mediterranean spice from myspicesage.com, perfect for this recipe. After I applied the rub, I wrapped the roast in plastic wrap and let it come to room temperature while marinating (took about an hour and half). We could taste the mild flavoring of the rub in each bite. I did follow the cooking instructions, but took my roast out when it reached 130° on my digital probe thermometer. The temperature rose to 142° while wrapped in the foil for 15 minutes, so if you really like it rare, you might keep that in mind. That said, this was my very first Prime rib roast and my husband said it was excellent, better than he gets in a restaurant. Tender, juicy and really was very easy. Read More
(5)
Rating: 4 stars
12/30/2018
This is, I believe, the first time I've ever tried to make a standing rib roast. I used a 3.5 lbs bone in roast, as there were only 4 f us for dinner. I used a roasted garlic and EVOO paste instead of separate ingredients. 20 min at 450F and 90 min at 325F yielded a more medium than med-rare roast :( . I also added chunked carrots and potatoes around the roast at about 15 min into the 325F time. That was a mistake. I should have tossed the veggies in oil, instead of just salt and pepper. The meat was delicious, but I could have used better info on the timing. Read More
(5)
Rating: 5 stars
01/04/2015
We think McCormic's blend of seasoning has a lot of garlic, so I didn't add extra. I patted my roast dry, then rubbed the 4 lb roast with 2 teaspoons of EVOO, mixed the Montreal seasoning, mustard powder and Italian seasonings, then heavily dusted the roast. I let the seasoned meat rest uncovered in the refrigerator for 3 hrs (next time I'll do 8 or even overnight), then followed the cooking instructions. A thermometer is a must! I inserted it prior to cooking and when the temperature reached 135, I pulled the roast and let it rest for about 25 minutes covered. What a nice crust this cooking method and spice blend results in!! We definitely will have again. Read More
(5)
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Rating: 5 stars
12/29/2013
Excellent instructions and the result was perfect! Read More
(3)
Rating: 5 stars
01/07/2014
Followed the cooking instructions. Seasoned the meat the way we like it (a little less ing. than recipe) Roast was 5.75 lbs that was cooked. Tasted just like we get at a fine restaurant. Husband couldn't stop raving about dinner! Read More
(3)
Rating: 4 stars
12/07/2016
I didn't make any changes to this. I would make it again. My husband and I liked this as is. Read More
(1)
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