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A bone-in prime rib, medium rare, on a cutting board.

How to Cook Prime Rib

Learning how to cook prime rib isn't super difficult. And when you've mastered it, you've got one of the most delicious meals around. It's succulent, juicy, tender, and so full of flavor, it's hard not to love. This makes the perfect centerpiece for any holiday table!
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 people
Calories 64 kcal

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 5 lb prime rib roast bone-in
  • 2 tbps salt
  • 1 teaspoon pepper
  • 2 tablespoon olive oil

Instructions
 

  • Preheat your oven to 325°F. Preheat your cast iron skillet over medium-high heat.
  • Season all sides of the prime rib roast liberally with salt and pepper. Rub the seasoning into the roast.
  • Add the oil to the cast iron skillet. Once the pan is smoking hot, add the roast.
  • Sear the roast on all sides until deeply golden brown. This should take 2-3 minutes per side.
  • Carefully transfer the cast iron skillet to the oven.
  • Cook the roast for about 1 hour for rare doneness (see notes for timing chart and internal temperature chart). Be sure to check the roast frequently for temperature. Take it out when it's 10°F below where you want the final temperature to be.
  • Let the roast rest on a wire cooling rack for about 10 minutes after it comes out of the oven.
  • Slice and serve.

Video

Notes

Let the meat come up to room temperature before you cook it. Take it out of the fridge at least a couple of hours before you plan on starting the cooking process.
You have to use a meat thermometer. This is truly the only way to tell if it's done. There's just no way around it - and they're pretty inexpensive.
You need to take the roast out of the oven when the thermometer says it's 10 degrees under where you want it. The meat will keep cooking as it rests, so if you let it hit the final cook temperature in the oven, it's going to be way over by the time you slice it.
Let it rest for at least 10 minutes after it comes out of the oven.
Cooking Times at 325F:
Rare: 10-11 minutes per pound
Medium-Rare: 12-13 minutes per pound
Medium: 14-15 minutes per pound
Medium-Well: 15-16 minutes per pound
Well-Done: 16-17 minutes per pound
Internal Cooking Temperatures:
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium-Well: 150°F
Well-Done: 160°F
Note: it's extremely important you take the roast out of the oven BEFORE the temperature hits whatever doneness you're looking for. I typically take mine out of the oven at 112F for rare. The meat will continue to cook while it's resting, and you definitely end up 10 degrees hotter by the end.

Nutrition

Serving: 200gCalories: 64kcalCarbohydrates: 0.3gProtein: 0.1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 2865mgPotassium: 8mgFiber: 0.1gSugar: 0.003gVitamin A: 3IUCalcium: 4mgIron: 0.1mg
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