Bone In Prime Rib Roast
This Bone-In Prime Rib Roast is rich and juicy with a caramelized crust and tender, pink center, delivering buttery flavor in every slice.
Servings: 14
Calories: 870kcal
Equipment
- Roasting Pan
- Aluminum Foil
Ingredients
- 9 pound bone-in prime rib roast room temperature, about 1 ½ - 2 hours
- prime rib rub see notes
Instructions
- 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.
Notes
- Room Temperature Roast: Letting the roast sit out before cooking helps it cook evenly from edge to center.
- 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.
- 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.
- We followed our Prime Rib Rub recipe: ¼ cup kosher salt, ½ tablespoon ground black pepper, ½ tablespoon garlic powder, 1 teaspoon dried thyme
- Nutrition information only includes the roast and averaging ½ lb per serving; all recipes will vary depending on the rub used.
Nutrition
Calories: 870kcal | Protein: 40g | Fat: 78g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 34g | Cholesterol: 176mg | Sodium: 130mg | Potassium: 644mg | Calcium: 22mg | Iron: 4mg
