Prime Rib Roast Recipe – Classic Method

Prime Rib Roast - Classic Method
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Preparing a perfect rib roast is not difficult but you do need to have a good thermometer to avoid over cooking it. I suggest investing in a probe thermometer with an external display. This is a straightforward classic approach to a perfect prime rib. Using this method will give you end pieces that are more well done toward the ends and center cuts that will be medium rare, pleasing everyone's taste. No matter what size roast you are making plan on about 15 minutes per pound for medium rare.
Prime Rib Roast - Classic Method
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 133
Rating: 2.82
Rate this recipe!
Print Recipe
Preparing a perfect rib roast is not difficult but you do need to have a good thermometer to avoid over cooking it. I suggest investing in a probe thermometer with an external display. This is a straightforward classic approach to a perfect prime rib. Using this method will give you end pieces that are more well done toward the ends and center cuts that will be medium rare, pleasing everyone's taste. No matter what size roast you are making plan on about 15 minutes per pound for medium rare.
  1. Liberally salt and pepper the entire roast. (or use Montreal steak seasoning instead of the salt and pepper) If using the garlic, use a paring or boning knife and poke small holes into the roast between the fat and meat and also between the bones and meat, slide slivers of garlic into the roast. (optional)
  2. Pre-heat oven to 450°
  3. Insert probe thermometer into the roast through the end and into the center of the meat, not touching bone or fat. Put roast into a roasting pan bone side down. Place into oven and set the timer for 15 minutes. After 15 minutes reduce heat to 325.
  4. Roast at 325° for about another hour. Remove from the oven once the internal temperature is 5°-10° below your desired end internal temperature of the rarest you want. The end pieces will be more done for those who like it that way.
  5. Remove roast from oven and place on a platter, gently tent with foil. Allow to rest for 20 - 30 minutes.
  6. Pour off most of the fat from the roasting pan. (Reserve fat for making Yorkshire Pudding if desired.) Place the roasting pan on the stove, add 1 - 2 cups beef stock to the roasting pan, cooking - stirring and scraping the browned bits from the bottom of the pan. Cook over high heat until reduced by half, about 10 minutes.
  7. Carve roast and serve with the pan juices.
  8. * For timing purposes plan on 15 minutes per pound for medium rare.
Recipe Notes

120° - 125° = rare,
130° - 135° = Medium-rare,
140° - 150° = Medium,
155° = well-done. I prefer rib roast medium rare however if you must have a well done roast I do not suggest cooking beyond 155.


For a complete guide to various methods of preparing Rib Roast see  Ribeye Roast / Prime Rib Comparing Methods

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Prime Rib Roast Recipe – Classic Method — 60 Comments

  1. OK – I’m sure this will sound like a silly question BUT – when you start out cooking the roast a 450 degrees and are told to lower the temp to 350 degrees, do you just turn the dial to adjust the temperature or should you open the oven door and actually lower the temperature.

  2. Does a bone in take longer than a boneless? Also will cooking it in a glass roaster cook faster than a traditional turkey roaster? I usually cook it to rare then cook some in hot au jus for those who want it more done. We have 8 adults to feed so about an 8# I was thinking, is that right?

    • Hi Mike.
      Bone in does take longer than boneless, or I should say, boneless roasts will cook faster!
      Boneless roasts really need to be put on a rack.
      You can use a glass pan but you cannot then put the glass pan on the stove top, also glass pans will not create the great fond that is so wonderful for gravy / au jus.
      An 8 lb roast will be find for 8 people.

      • Baking Nana,
        Thanks for the reply, one other question I have is in your recipe you say 15min/#. Is that for bone in or boneless. I’ve always cooked boneless and I like it at 10min/# but the bone in is only $7/# vs $13/# boneless and am wondering how long the 8# bone in prime rib will take for medium rare? Thanks

  3. Hi Baking Nana,
    Your site is incredibly fantastic! Thank you for taking the time to answer your questions on your site. Here’s mine:
    I just purchased a 5.60 bone in (or about 3-4 ribs – haven’t opened package yet until xmas eve). A couple of people like their meat more towards the well done side – although they may eat it on the higher “medium well”” side if I can’t get their meat on the higher side. I don’t want to completely have a well done rib eye roast when others will want it on the medium. I think the “classic” roast is what I should be considering. I plan on having this roast as part of other dishes (not sit down dinner). What do you recommend when trying to keep everyone happy. The other option is having a medium to medium well (pink in the middle not “red”) and maybe this is good option for everyone and I don’t have to worry about overcooking because of a couple of people wanting medium well roast. Thank you in advice for your suggestions and advice. Happy Holidays!

    • Hi, Hollywood. Thanks for stopping in.
      I think the Classic Method is your best bet.
      Aim for a final internal temp of 145 – 150. The end cuts will be more well done while the center will be medium approaching medium well.
      Remember you can always slow down the cooking by either turning off the oven or turning it down to 170 for it to come to temperature.
      It sounds like most of your group prefers their meat ‘not red’. I am thinking 150 final internal temp in the center.
      Make sure to let the beef rest. If there are red juices when carving do NOT panic. Add those juices to the gravy / Au Jus and carry on. I bet that once you are done carving there will be a perfect piece for everyone. The beef will loose a lot of that red color as it is sliced.

      Here is a trick I learned, heat beef broth in a shallow skillet – warm it, not to a boil, just below that point. Slice your roast ( after resting of course) then for those well done folks, right before serving dip a few slices into the hot broth, flip and plate. The result is tender beef that is not red.

      Have a very Merry Christmas.
      I hope you stop in to let me know how it goes.
      Sharing the site to your friends and social media is much appreciated.
      Thanks for stopping in, I hope this helped.

      • Thank you so much. Los Angeles (Hollywood) will love you at Christmas time! Thanks for the extra tips! Do you have a recipe for Yorkshire pudding? I bet you do! Thank you, again!!!!

        • I sure do have Yorkshire Pudding – no Christmas dinner would be complete without it.

          Yorkshire Pudding
          This is the classic recipe / method. I have another one that I will be putting up that goes totally against everything I was ever taught about doing Yorkshire pudding. I will post that later.

  4. I have a 16 lb. bone-in rib roast and I was going to use an electric roaster for this. Ive seen on previous posts that it should be cooked at 450 for 15 mins and then lower the temp to 325. Is this also the method for electric roasters? What is the rule of thumb for electric roasters for cooking time? 12 min./lb.?


    • Hi Ernie:
      I will be honest, I have never done a rib roast in an electric oven. I do know from having done turkey they cook a lot faster than a conventional oven.
      First – will you have an oven available just before serving?
      Here is what I would do. I would use a modified version of the ‘Reverse Sear’, mentioned above.
      Start out low and slow – in the roaster, I am thinking 200 – 225
      If you don’t have a probe thermometer with the wire leading to a digital display – GO GET ONE NOW! They are not expensive and internal temperature is the only way to accurately gauge this expensive roast.
      Go low heat until the temperature is within 12 – 15 degrees of where you want your end temp to be. Remove the roast from the roaster and tent loosely with foil – it will hold like this for up to 2 hours. (I would put it on a lipped sheet pan ) Leave the thermometer in the roast.
      Just before serving – crank up your oven to 475 or if your oven has a broil setting in the oven use that. Place the roast in the hot oven for about 10 minutes to crisp up the outside and brown the top.
      The roaster is going to kind of steam your roast, the high heat oven finish will make a world of difference.
      Once nicely brown it should be at the temperature you desire.
      Remove and carve. If there has been a long rest between removing from the roaster and placing in the oven, you do not need to let it rest again. If it came right out of the roaster and into the oven to finish – allow the roast to rest for about 15 minutes before carving.
      I know other people asked about this last year, but nobody checked back in to let us know how it worked.
      Let me know if you have any other questions.

  5. Help first rib roast 7.875 how long do I cook it? starting at 450 for 15 than to 325. no bone I want it med rare inside

    • With a boneless roast make sure you use a rack – boneless roasts tend to cook faster than bone-in – so make sure you use a thermometer.

      Remove the roast from the refrigerator about 2 hours before roasting. Pat the surface of the roast very dry with paper towels – this promotes good caramelization of the surfaces.
      Preheat the oven thoroughly (at least 1/2 hour) to 450 degrees.

      Generously season the roast with salt and fresh-ground pepper.
      Place the prepared roast into the 450° preheated oven for 20 minutes Reduce heat to 325 degrees, and continue roasting until desired temperature has been reached. For medium rare aim for 128 -130° – the final temp will be about 135°
      The total roasting time will be about 12-17 minutes per pound, for medium rare.
      Calculate 12 mins x 7 1/2 lb = 90 minutes, that is when to start checking – it could take longer, as much as 17 minutes per pound. Remember to allow time for the roast to rest and finish coming to it’s final temperature.

      You’ll want to start checking the internal temperature well before the estimated time – several of my readers have reported that only 12 minutes per pound has produced a perfect medium-rare roast.
      Check the roast using an instant-read thermometer, inserted in the thickest part of meat, not touching bone. The thermometer should read 125 degrees for very rare, 128-132 for medium rare.
      Remove the roast from the oven and ALLOW IT TO STAND for 20-30 minutes before carving. This will complete cooking and allow internal juices to distribute themselves evenly throughout meat, so slices will be juicy.
      Let us know how it goes. If you have any more questions I will be around tomorrow morning.

  6. I am cooking a 5.78 LB rib roast the classic way. Plan to eat at 6:45 pm and would like it medium rare. Would this plan work?
    3:30 on the counter
    4:45 in oven at 450 degrees
    5:00 down to 325 degrees
    6:15 out to rest (assuming it’s reached 130 degrees).

    • Hi Sheryl –
      I think your plan is a good one.
      I would expect it might take a bit longer to get to 130 – but as long as you have a thermometer to trust you will be fine.
      Enjoy your special meal!

        • Good idea!
          Remember, it is easy to slow the cooking process if you need to by reducing the oven temperature to 170 – 200 but I don’t think you are going to need to do that. That extra 15 minutes will give you a little breathing room.
          Let me know how it comes out!

          • One other thing…I read somewhere that you can put potatoes in with the roast for the last 45 minutes or so and they will crisp up nicely. I usually put them in a separate pyrex pan but thought I’d try this way to make life easier. Have you had any luck with this or do they end up soggy?

            • Oh yes! Roasted potatoes are great.
              Here is the deal, pull the roast when it is done, even if the potatoes take a little longer – you can always let the roast rest while the potatoes are finishing up. 45 minutes should be long enough, but you never know!

              • thanks. I hope they crisp up as much as when I do them separately. There’s nothing better than potatoes that are crunchy on the outside and fluffy goodness inside! I’ll let you know!

  7. Hi. I have a 3.86 pound choice boneless ribeye roast.
    I have never made this before, so I am totally lost.
    I would like instructions on preparig this dish WELLDONE.

    • Hi Lori –
      If you are looking for well done aim for a final temperature of 155.
      3.86 lbs is not a big roast – bone in is this two bones?
      Boneless cooks entirely differently, think large steak instead of a roast.
      I would look at the method for Cast Iron Prime Rib – sear well and put in a low oven (275)and cook until it is 150, remove and cover with foil.
      Let rest and you will have a well done yet still tender roast.
      As for minutes per pound timing – let your roast sit out to warm up – about an hour or two.
      Sear the roast – and then into a 275 oven for ABOUT an hour and a half. Use a thermometer – pull it when it is 150 and let rest. It will rise to 155 which is well done.
      Good luck.

  8. I need all the help I can get. im not a meat person but hubby is, so I have a sm 4.88 smi boneless rib roast. so I want to do 425 for 15 min. than 325 for ???? he likes it rare I like it done but he likes rare, so rare it will be help

    • Hi Joan.
      As I have said in other comments, use a rack and a thermometer!
      You are going to be taking this out of the oven at 120. It will rise to 125 – which is rare.
      Plan on ABOUT 1 – 1 hour 15 minutes, TOTAL time, using this method. It could take longer but if you want rare – keep an eye on it.
      With a roast like this, I would be more inclined to use the slow roast method – Backwards Prime Rib.
      Season well, let it sit out for an hour or more to warm up – 225 for about 2 1/2 hours. (Check temperature sooner) pull it out just before 120 – let it sit out of the oven while the oven heats to 500. Back into the oven to brown up for 10 – 15 minutes. Let it rest before carving.
      For your slice, dip it in very warm, not boiling though, beef broth or au jus for a few minutes.
      I hope this helps!

      • hi baking nana this is backwards isn’t it?? is that because its small?? well im sure hoping I do it right thanks and have a great day God Bless

        • Hi Joan – it is backwards. Yes, because it is small and boneless it is very easy to overcook it. Going low and slow it is easier to keep tabs on the internal temperature.
          I am sure it will be great.
          On my post about Comparing Methods I mention “Backwards Prime Rib” It is a great method for small roasts.
          Have a wonderful meal. Enjoy!

            • Gosh – maybe it was me…. not enough coffee. Yes it DOES make a difference – boneless cook a lot faster. 3 ribs is great and will do well with the Classic Method. In your original post you said, ” sm 4.88 smi boneless rib” – hence the confusion.
              Go with the Classic Method if you would like. That would work well. I REALLY hope you have a thermometer – pull that roast when the center of the roast is between 120 – 125 for rare. depending how ‘rare’ your hubby really likes his roast. The center will be very rare and the end pieces more towards medium rare to medium on the end pieces, which would probably work better for you.

    • Hi Jeff.
      Electric roasters cook a lot hotter and faster than ovens – at least in my experience. If I had a choice, I would choose a regular oven – but you may not have a choice.
      I am not sure how accurate the temperature settings are on the roasters so I would turn it down a bit and keep an eye on it to make sure it isn’t cooking too hot. It is better to cook longer at a lower temperature.
      Also, resist the urge to add broth to the bottom of the roaster – you will end up ‘steaming’ your roast and won’t get that beautifully tasty crust. If the fat from the roast seems to be too hot and threatening to burn, turn the roaster down rather than adding any liquid.
      Make sure you have a good thermometer for your meat. You, I am sure, have spent a small fortune on that roast – spend another $20. and get a probe thermometer.
      Let me know if you have any questions.

  9. I live in a state of mass confusion!! I’ve read all your comments and was seeing 17 minutes per lb. for the baking at 325. The last question was about a boneless rib eye (mine is 5.62 lbs), and you said 12 min per lb. SO I should bake at 450 for 15 minutes, and then 67 minutes at 325….or 46 min at 325? Which timing is correct? Thank you for your help!

    • Hi Donna: I think the confusion regarding the difference in minutes per pound comes from a couple of things.
      – The minutes per pound are for planning purposes only.
      – The degree of doneness you want and the method you are planning on using will change the number of minutes per pound you are using to calculate.
      I hope that helps clear up the confusion. If you want to let me know the size of your roast, the method you want to use and your desired degree of doneness, I would be happy to help you sort it all out.

      Opps – sorry, I just saw the rest of your comment!
      Boneless roasts cook much faster than bone in roasts and there is a smaller window for error.
      – Calculate the minutes per pound for 12 and 15 minutes per pound ( this is your approximate guide) Remember that the internal temperature will continue to rise so if you want 130 – 135 for medium rare you must pull that roast between 125 – 128.

      12 minutes per pound x 5.62 = 67
      15 minutes per pound x 5.62 = 84

      Those times include the searing time of 15 minutes!
      They do not include the resting time.

  10. Hi. For a holiday dinner this Friday, I bought a 3.75 boneless rib eye roast. Should I follow the 450 degrees for 15 minutes and then cook at 12 minutes per pound = 45 minutes? Thanks.

    • Hi Daisy –
      I am pretty sure that would work well or Season well, sear in a cast iron pan, flip it over and into the oven to finish. Depending on how you like it cooked and how thick it is. Use a thermometer.
      If you have a grill – a roast that size would be great seared and then cooked indirect on the grill.

  11. Hello, I am cooking a 9 pound boneless rib roast, hopefully to medium rare. I am using a roaster instead of the oven. Do I need to adjust the cooking time since I am not using the oven?? Thank you and merry Christmas!!

    • Hi Mike. Make sure you use a rack! I have not done a rib roast in a roaster but I have done a turkey – they tend to cook a lot faster than a regular oven. I really hope you have a good thermometer.
      This is what I would do:
      – Let the roast warm up a bit, season well and sear.
      – Place on rack in roaster and cook at a fairly low temperature.
      – 9 pound roast could possibly only take 90 minutes depending on how hot your roaster is.
      – Rely on your thermometer. For medium rare you are looking for a final temp of 130 -135 so if it seems to be cooking too fast and approaching 120 – 125 either reduce the heat or turn the roaster off and let the roast come to temp slowly.
      I really hope Santa brought you a probe thermometer for Christmas!

  12. I am cooking a 11 lb roast how long would it take to cook. i figuring 17 min per pound roughly a little over three hours. Also how long should i let it sit to get to room temp. before popping it into the oven

    • Good morning David. Merry Christmas
      I would bring it out about 2 hours before roasting.
      You don’t say how you like your meat cooked but using 17 mins per pound is a reasonable guide for planning.

      • Merry Christmas.
        I’m having about ten people over so we are looking at a few different ways people want the meat cooked. The rips are tied in. Dinner will be at 2 pm so I better get started. At 17 min prr pound I’m looking at a little over three hours sounds about right. I also have a meat thermometer.

  13. Am a total novice, first time roastig a ribeye, So for an 8 lb boneless ribeye roast, I should take out of refrig about 2 hrs before putting it in the oven and figure 12 minutes x 8 lbs which equal to 96 minutes approximate cooking time starting at 450 degrees for 15 minutes and then lowering temp to 325 and cook for another approximately 1 hr 45 minutes and keep an eye on the thermometer for 145 degrees? Don’t want to mess up on such an expensive cut of meat. Thanks!

    • Good morning, Sue and Merry Christmas.
      You don’t say how you want you roast cooked. If you cook to 145 and let it rest you will end up medium well to well done roast. Is that how you like it?

  14. I am cooking a 5 pound prime rib. Do I bake it at 425 for 15 minutes. Than do I reduce heat to 325 and bake for 1 hr, or 120 to 130? I want it medium rare to slightly med?

    • Bring your roast out of the refrigerator to warm up for an hour or a little longer.
      450 for 15 minutes and then reduce to 325 and plan on about another hour +
      You are aiming for a final temperature of between 135 – 140.
      I think you are safe to cook it to almost 135 – take it out of the oven and let it rest, tented with foil. The temp will climb about 5 degrees.
      Have a lovely holiday meal.

  15. Hi,
    I am cooking a 12.5 Ribeye Roast and have never cooked one before. I got roped into cooking it, despite my adamant NO about cooking the meat! Anyway- I have a turkey pan, and I’m not sure if that is going to be appropriate. Should I run out a buy a bigger pan? The sides are touching the roasting rack but it fits snugly. Any advice?

    • Hi Lizz:
      If I were you I would run out and get a large roasting pan with about a 3″ lip. If you cook it in a deep turkey pan and it is that snug it is going to steam rather than roast and get that nice crispy crust. If you roast is boneless you are going to need a rack, if it has the bones they serve as the rack. If you don’t have a good thermometer pick one of those up too!
      Merry Christmas

  16. I have a 8 1/2 lb. rib roast. It has already been cut into steaks and tied back (with bone.). Any idea how long I should roast it…medium? I don’t want to over cook it? Thank you!

    • Hi Jc – I am really surprised that your roast has been cut into steaks, are you sure it isn’t just the bones that have been cut off and re-tied. If it is cut into steaks I have no idea what your results will be like as I have never done that or actually even heard of it being done. I imagine that if you want to cook this as a roast you could place the thermometer in the center in the meat not in between the slices.
      Plan on 2 hrs 45 minutes – 3 hours. Maybe not even that long seen as the meat isn’t as dense.
      Or of course you could fire up the grill and cook rib steaks.
      Good luck!

  17. Should the initial 15 mins at 450 be factored into the overall cooking time? I have a 10 lb bone-in rib eye that would roast for 2.5 hrs at 15 mins per pound but I was not sure if I should subtract that initial 15 mins from that so that the total cooking time is only 2.5 and not 2 hrs 45 mins. I understand that the thermometer will give me a more accurate reading but I wanted to know for planning purposes.
    Thank you!!

    • Good morning, Mary Jo.
      Yes the initial 15 minutes is figured into the over all time. Like you said, rely on your thermometer. I have cooked two roast at the same time and temp and had one get to temperature a full 30 minutes ahead of the other.
      Have a wonderful meal!

  18. Is there a difference between a rib eye roast and a standing rib roast? In trying to decide the best cooking times (for a 13lb. Rib eye roast) my husband insists that there is a difference between the 2. I’m looking at your advice of searing at 450 then reducing to 325 for 17 minutes per pound to archive medium rare. There is bone in but has been separated by the butcher.
    Thank you

    • Hi Beth. Standing rib and rib eye are the same. Just a different name. Standing rib refers to the roast standing on it’s bones. Your plan sounds like a good one. Trust your thermometer and use the 15 – 17 minutes per pound as a guide for planning purposed only. A 13 lb roast will have to rest for about 30 minutes. While it is resting a lot of juices will accumulate on the platter or in the foil, if totally wrapped. Add those juices to your gravy. Enjoy!

  19. Hello,
    I have been looking at recipes for cooking prime rib, and I like this one the best. We are going to cook at 10 pound boneless rib roast on Christmas, and I wanted to make sure that this recipe would work for it. I noticed that this recipe is for a bone-in rib roast. Thanks in advance for your reply. Happy Holidays!

    • Hi Judy – The timing is a bit different for boneless – but the same idea applies. Bring that roast out of the fridge about 2 hours prior to roasting and season it as you would like.
      1) Use a roasting rack to elevate the roast off the bottom of the pan.
      2) Make sure to use a good thermometer – boneless roasts will cook faster. Depending on how well done you want it plan on 12 minutes per pound and watch the temperature. If it looks to be getting done too fast, turn the oven temp down to 200 and let to coast to perfect perfection.
      Let me know if you have any questions!

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