Prime Rib Roast
Updated: 2 days ago
By Chef Jon Ashton | Published April 9, 2025
Why you'll love it: edge-to-edge rosy · a crackling crust · mostly hands-off · a built-in timing cushion.
Prime Rib: where crust meets crave, and every slice whispers luxury.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Before you start: This recipe uses two skills from my Kitchen School. New to either? Each lesson takes about five minutes to read. Also useful: How to sear meat · How to make a pan sauce · Safe internal temperatures
Perfect Prime Rib Roast
Serves 8 to 10
Dry-brine: 1 to 4 days
Roast: about 4 to 5 hours, plus resting
Time: 5 to 6 hours, plus dry-brining
Level: Weekend project
Equipment: Roasting Pan, Instant Read Thermometer, and Chef's Knife. Also useful: Rimmed Baking Sheet and Cooling Rack.
Ingredients
For the Roast
1 bone-in prime rib roast (3 to 4 ribs), about 8 to 10 pounds, bones removed and reserved (ask your butcher)
2 tablespoons kosher salt
Freshly ground black pepper
A little neutral oil, for searing
Coarse or flaky salt, to serve
For the Optional Pan Sauce
2 onions, diced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
1 sprig fresh thyme
4 cups beef stock
Instructions
Score and Dry-Brine the Roast: Using a sharp knife, score the fat cap in a crosshatch pattern, cutting slits about 1 inch apart. Cut through the fat only; don’t pierce the meat. Rub the roast all over with the 2 tablespoons kosher salt, working it into the slits. Set the meat back on its bones to save space, place it on a large plate, and refrigerate uncovered for at least 24 hours and up to 96 hours. You'll know it's right when the surface of the meat looks dry and slightly darker after its time in the fridge. That dry surface is what gives you a good crust.
Sear and Roast Low and Slow: Adjust an oven rack to the middle position and preheat the oven to 200°F (93°C). Heat a little oil in a large skillet over high heat. Sear the roast on all sides except the side that was cut from the bone, until deeply browned, 6 to 8 minutes total. Keep the skillet for the pan sauce. Set the roast back on the rib bones as they were originally attached. Let it cool for 10 minutes, then tie the meat to the bones with two lengths of kitchen twine between the ribs. Transfer the roast, fat side up, to a wire rack set in a rimmed baking sheet and season generously with black pepper. Roast until the internal temperature reaches 110°F (43°C), 3 to 4 hours. You'll know it's right when a probe in the thickest part of the roast reads 110°F. If the roast is moving faster or slower than the times suggest, trust the thermometer, not the clock. Every roast and every oven is different.
Finish in the Residual Heat: Turn off the oven, leaving the roast inside, and keep the door closed as much as possible. Let it keep cooking until it reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, 30 to 75 minutes longer. Check the temperature with a probe thermometer that reads through the door, or open it as briefly as you can. Every peek lets the gentle heat escape.
Rest: Remove the roast from the oven, leaving it on the baking sheet. Tent loosely with foil and rest for at least 30 minutes and up to 75 minutes.
Make the Optional Pan Sauce: While the roast rests, set the searing skillet over medium heat. Add the onions, carrots, celery, bay leaf and thyme and cook, stirring, until golden. Pour in the beef stock, scraping up the browned bits, and simmer until reduced to your liking. Strain, then season with flaky salt and pepper. You'll know it's right when the vegetables are golden, the browned bits have dissolved into the stock, and the sauce tastes rich and beefy.
Broil for a Perfect Crust: Adjust an oven rack about 8 inches below the broiler and heat the broiler. Remove the foil, scrunch it into a ball, and tuck it under the rib bones to raise the fat cap. Broil until the top is well browned and crisp, 2 to 8 minutes, watching closely so it doesn’t burn. You'll know it's right when the fat cap is deeply browned and crackly from end to end. If one end is darkening much faster than the rest, turn the baking sheet around and keep watching. A minute too long can take it from brown to burnt.
Carve and Serve: Transfer the roast to a carving board. Snip and remove the twine, then lift the meat off the bones. Slice into ¾-inch-thick slices, sprinkle with coarse salt, and serve warm with the pan sauce. Note: 120°F and 125°F are chef’s targets for rare and medium-rare. Food safety guidance recommends cooking beef roasts to 145°F (63°C) with a 3-minute rest.
How to Store
Fridge: wrap leftovers tightly and refrigerate for up to 4 days.
Reheat: warm slices gently in a low oven with a splash of stock so they stay rosy, or enjoy them cold in sandwiches.
Freeze: wrap well and freeze for up to 3 months.
Key Ingredients
Bone-In Prime Rib Roast: Ask your butcher to remove the bones and give them to you; tied back on, they protect the meat as it roasts and come away easily for carving.
Kosher Salt: Rubbed into the scored fat and left to dry-brine, it seasons the meat deeply and dries the surface for a crackling crust.
Freshly Ground Black Pepper: Seasoned generously over the fat cap before roasting, it fills the kitchen with that lovely steakhouse aroma.
Neutral Oil: Just a little in a hot skillet gives the roast a quick sear for colour and flavour before its slow roast.
Onions, Carrots and Celery: Cooked until golden in the searing skillet, they form a rich, savoury base for the optional pan sauce.
Beef Stock: Poured into the skillet to lift the browned bits, it reduces into a rich, beefy sauce to serve alongside.
Bay Leaf and Fresh Thyme: These gentle herbs add an aromatic note to the pan sauce.
Coarse or Flaky Salt: A sprinkle over the carved slices adds a little crunch and makes the beef taste even richer.
The Secret? Low, Slow, and Sensational
I’ve dabbled in many cooking methods in my time: grilled, seared, sous-vided, flambéed with reckless abandon. But nothing produces a more gloriously tender, evenly blushed roast than cooking it low and slow and finishing it with an operatic burst of heat.
200°F is your oven temperature. A quick sear gives the roast color and flavor, then we coax it gently to 110°F inside before switching the oven off and letting the residual heat carry it to 120°F for rare or 125°F for medium-rare. After a dignified rest, we unleash the beast: a few minutes under the broiler for that legendary crust, brown and crackly.
Dry-Aged Prime Rib: For the Beef Geek Among Us
If you want to ascend to beef nirvana, consider a dry-aged prime rib from a good butcher. The payoff is profound: nutty, funky, savory complexity, like eating steak and a cheese toastie at once.
Of course, if you’re the kind of person who enjoys telling people you age your own beef, may I also recommend velvet smoking jackets and dinner parties that begin with Bach and end with bourbon.
Common Mistakes to Avoid
Skipping the dry brine: an under-salted roast tastes flat however well it’s cooked
Cooking by time alone: ovens and roasts vary; pull it by temperature
Opening the oven door during the residual-heat stage: the gentle heat escapes
Carving straight away: rest it so the juices settle
What to Serve with Prime Rib
Potatoes au gratin or creamy mashed potatoes
Yorkshire puddings
Roasted asparagus or green beans
Horseradish cream and the pan sauce
Frequently Asked Questions
How much prime rib per person?
Plan on about 1 pound bone-in per person, or roughly one rib for every two guests.
Bone-in or boneless?
Bone-in. Ask your butcher to remove the bones and give them to you; this recipe ties them back on so they protect the meat while it roasts and come away easily for carving.
What temperature should prime rib be?
For this method, 120°F (49°C) for rare or 125°F (52°C) for medium-rare. Food safety guidance recommends 145°F (63°C) with a 3-minute rest.
Do I have to dry-brine for 24 hours?
It’s worth it for flavor and crust. If you’re short on time, salt the roast as early as you can, even a few hours ahead.
Is prime rib the same cut as ribeye?
Yes. Prime rib is the whole rib roast; cut into steaks, it becomes ribeye. On a menu, “prime” usually describes the cut rather than the USDA Prime grade.
You Might Also Like
Try my Potatoes au Gratin, Creamy Mashed Potatoes, and Lamb Tagine-Style Stew.
Season it like a chef: read my Salt 101 guide and why freshly ground black pepper makes all the difference.
Made it? I'd love to see it
Share a photo or ask me a question. I read every one. Enjoyed it? Tap the stars at the bottom of the page to rate it.
Tips for Success
Skip the Room-Temperature Wait
Contrary to popular belief, there’s no need to bring the roast to room temperature first. The low oven does the gentle work.
Salt Early, Salt Generously
Dry-brining with kosher salt for at least 24 hours seasons the meat more deeply and dries the surface for a better crust.
Keep the Sear Short
The opening sear is only for color and flavor. The real cooking happens low and slow, and the broiler builds the final crust.
Don’t Roast Hot the Whole Way
Sustained high heat overcooks the outer layers and leaves a wide gray band. Low heat cooks evenly from edge to center.
Trust a Thermometer, Not the Clock
Every roast is different. An accurate probe thermometer is the only reliable way to hit your target.
Rest Before the Broiler
At least 30 minutes of resting keeps the juices in the meat, not on the board.
Comments