Bone In Prime Rib Roast

This Bone-In Prime Rib Roast is rich, juicy, and incredibly flavorful, with a deeply caramelized crust and a tender, pink center cooked to perfect medium-rare. The bone-in roast delivers exceptional flavor thanks to its intramuscular fat, making every slice buttery and satisfying.

This is a classic special occasion roast, ideal for Christmas dinner, holiday gatherings, or any time you want a show-stopping centerpiece that feels worth the wait. It's impressive without being complicated, making it a confident choice for feeding a crowd.

If you're planning a holiday menu, more centerpiece-worthy recipes are our Herb Butter Turkey or Honey Ham.

Ingredients

This roast lets the quality of the cut and the cooking method shine.

See the recipe card below for the exact quantities of each ingredient.

• Bone-In Prime Rib Roast: A prime cut of beef with rib bones that add flavor, moisture, and structure during roasting.
• Prime Rib Rub: Builds a salty, flavorful crust that enhances the natural beefiness without overpowering it.

Grab your roasting pan and an instant-read thermometer and you are ready to roast!

Variations

• Herb Butter Finish: Brush the roast with herb butter during resting for added flavor.
• Boneless Prime Rib: Use the same method with a boneless roast, adjusting cook time based on weight.
• Rare Prime Rib: Pull the roast earlier if you prefer a deeper red center.
• Garlic-Forward Rub: Add extra garlic cloves or garlic powder to the rub for a bolder flavor.
• Red Wine Au Jus: Serve with a simple red wine and beef broth au jus made from the pan drippings.

How to Make Bone In Prime Rib Roast

Starting low ensures even doneness, while a final blast of heat creates a deeply browned, flavorful crust.

Pat roast dry with paper towels, then rub the outside of the roast. Allow it to sit out to get to room temperature for about 1 ½-2 hours.

When ready to cook, preheat oven to 250F, put rack 1 down from middle.

Place, fat side up, on a roasting pan (uncovered) and cook until 120F (for medium-rare, or your desired temperature). Remove from the oven and tent loosely with aluminum foil, rest for about 45 minutes (it should rise between 125-130F).

Before it gets to the rested temperature range, move the rack to the middle, and preheat oven 475F. Once preheated, place back in the oven and sear the outside for about 10-12 minutes or until a deep golden.

Carefully transfer to a cutting board and slice and serve immediately.

Hint: Letting the roast sit out before cooking helps it cook evenly from edge to center.

Recipe Tips

• Use a Meat Thermometer: Always check the thickest part of the roast for the most accurate internal temperature (without touching the bone).
• Resting Is Key: Resting allows carryover cooking to finish the roast while locking in flavorful juices.
• High-Heat Finish: The final sear is what creates that golden, restaurant-style exterior.

Storage Instructions

• Refrigerator: Store leftover prime rib in an airtight container for up to 4 days.
• Freezer: Freeze sliced prime rib, wrapped in plastic wrap and placed in a freezer-safe container for up to 2 months.
• Reheating: Thaw in the fridge overnight and reheat gently at a low oven temperature or in a skillet with a little beef broth.
• Make Ahead: The rub can be applied up to a day in advance and stored tightly wrapped in the fridge.

Serving Suggestions

• Classic Side Dishes: Sauteed Green Beans, Brussel Sprout Casserole, Honey and Brown Sugar Carrots or Creamy Mashed Potatoes.
• Desserts for a Crowd: Carrot Sheet Cake, Apple Dumplings using Crescent Rolls, Pecan Pie or Crockpot Cinnamon Bun Casserole.

Prime Rib Roast Bone In Recipe FAQs