The Perfect Prime Rib is here just in time for the holidays. Whether you are cooking prime rib for the very first time or you have made it for years, this guide will walk you through everything you need to know, from nailing the cook to serving it with a rich and flavorful au jus. And if you want maximum flavor, this recipe uses my go-to Prime Rib Seasoning, designed specifically to enhance beef without overpowering it.
Prime Rib was always a crowd favorite in my catering business, and over the years, I have worked hard to dial in the perfect bite. After countless cooks, I think I have nailed it, and now I want to share it with you.
I have cooked Prime Rib in just about every way possible: oven-roasted, charcoal-grilled, on a pellet grill, a traditional smoker, and even on a gas grill. For this recipe, I am using a Pellet grill, which delivers steady temperatures and just the right amount of smoke!
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Why you will love this recipe
- Simple Ingredients- a cut of meat this good doesnt need much. The flavor of the beef truly shines.
- Easy to Cook - The step by step process and reverse sear makes this recipe approchable!! Even if it is your first time cooking it.
- Show - stopping results: Yes, Prime Rib is an investment, but the payoff is worth it. This recipe gives a stunning centerpiece that is perfect for holidays and special occasions.
- Consistent, relieable results - Using steady heat and internal temperature targets removes the guesswork, so you get perfect doneness every time.
Ingredients
To make the perfect Prime Rib here is what you will need
- Rib Roast - The main event. Rich, marbled, and made for slow cooking.
- Butter - The flavor finisher.
- Prime Rib Seasoning - This is where it all comes together with a balanced blend created specifically for Prime Rib.
ProTip: Choose a rib roast with good marbling and even thickness for juicy, consistent results, and also, bone-in adds flavor
Prime Rib Seasoning
You can make this Prime-Rib Seasoning right from your pantry using the following:
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Paprika
- Thyme
Step-By-step instructions
How to make the perfect Medium Rare Prime Rib
Everything you need to know is laid out in the easy-to-follow steps. This is the easiest prime rib roast you have ever made, and the results are guaranteed to impress. Trust me... you've got this, and your guests are going to be wowed.
Prep and Season Rib Roast
We started with a 7 lb Bone-In Ribeye Roast.
- If needed, trim the fat cap at the top of the bones, leaving a thin layer (no more than ¼ inch) for flavor. Carefully cut along the side of the bone, leaving it attached at the very bottom. This will allow you to season and butter underneath the bones while keeping the structure intact.
- Pat the roast dry with paper towels. Season between the bone and meat and then tie the roast with butcher's twine to help cook evenly and make carving easier later.
- Rub the entire roast with 1 ½ Tablespoons Prime Rib Seasoning, making sure to season underneath the bones as well.
Dry Brine (optional but Recommended)
- Place the seasoned roast on a wire rack set over a baking sheet.
- Refrigerate uncovered for at least 24 hours (can be left up to 4 days).
Pro Tip: Dry Brining dries the surface of the meat and helps create a better crust during cooking.
Butter Coating
- Remove roast from refrigerator. Mix 1 stick of room temperature butter with 1.5 Tablespoons of Prime Rib Seasoning.
- Rub the butter all over the roast, avoiding the bone.
Slow Roast
- Preheat smoker to 250°F. Place the Rib Roast bone side down on the smoker. Cook until the internal temperature reaches 115°F.
- Remove the roast and let it rest for 10 minutes, loosely tented with foil or placed in a resting bag.
High-Heat Sear
- While the Prime Rib is resting, increase the smoker temperature to 500°F.
- Return the roast to the smoker and cook until the internal temperature reaches 125°F for medium rare.
- For resting, you can wrap it in foil, place the roast in a hot box (can use a cooler), or in a resting bag. Remember, the temperature will increase 5-10 degrees while resting. Then, slice and serve with au jus.
ProTip: For resting, you can wrap it in foil, place the roast in a hot box (can use a cooler), or in a resting bag. Remember, the temperature will increase 5-10 degrees as it rests.
My Reverse Sear Secret...shhhhh
The key to a perfectly cooked prime rib is the reverse sear. Cooking it low and slow first lets the meat heat evenly from edge to center, then finishing with high heat creates that beautiful crust with out overcooking the inside. The result is a juicy, tender prime rib with a perfectly browned exterior....every single time.
Prime RIb Facts
What cuts of Meat to use
- Look for a Rib Roast or a Whole Rib. "Prime Rib" usually refers to how it is cooked, not the actual cut.
- Fun Fact - Ribeye steaks are cut from the rib roast so no wonder they are so tender and flavorful.
Prime vs. Choice
- Prime - More marbling, more flavor and a higher price
- Choice - It is Easier to find, more affordable, and it is still excellent if well-marbled.
Bone-in vs. Boneless
- Bone-In - Adds flavor, protects the meat during cooking and gives the classic prime rib presentation.
- Boneless - It is easier to carve and still will deliver a great result.
Bottom Line - A well-marbled Choice, bone-in rib roast is a fantastic option.
Prime Rib Internal Temperature GUide
It is important to remember that there will be residual heat and cooking, once you set your prime rib to rest. That means the temperature will rise 7-10 degrees. That is why it is important to not overcook.
- Rare - Remove at 110-115°F, Rested temp will ve 117-120° F. Center is bright red, pinkish toward outer edges.
- Medium Rare - Remove at 120-125° F, Rested temp will be 127-130°F. Center is very pink, slightly browned torward outer edges.
- Medium- Remove at 130-135° F, Rested temp will be 137-140°F. Center is light pink and outer portin is light brown.
- Medium-Well - Remove at 140-145°F, Rested temp will be 147-150°F. No pink will be found.
- Well - Remove at 150° F, Rested temp will be 157-165°F.
ProTip: Medium Rare is the sweet spot for prime rib. It will be tender, juicy and packed with flavor.
Serving Ideas
Whether you like to keep things traditional or like having a little fun, Prime Rib is incredibly versatile once it is sliced.
Classic
- Thick -cut prime rib with au jus - simple, timeless and all about he beef.
- Creamy Horseradish Sauce - this is a must have and it adds just the right bite.
- Mashed Potatoes or baked Potatoes - These Creamy Mashed Potatoes are perfect for soaking up every drop of au jus!
- Roasted Vegetables - These Sheet Pan roasted veggies balance the richeness of the meat perfectly.
Fun & Creative Ideas
- Prime rib sandwiches - Thin-sliced prime rib on toasted bread with horseradish sauce and melted provolone.
- A perfect appetizer - Steak Crostini Bites are perfect for parties and game days!
- Steakhouse-style breakfast - Leftover prime rib with eggs and crispy potatoes the next morning is fire!
Equipment and Supplies
These are some of my favorite tools that make cooking prime rib easier, more consistent, and a whole lot more enjoyable.
- Flint and Flame Knives - razor sharp and perfect for trimming, slicing, and serving clean, beautiful cuts.
- Pit Boss Navigator - delivers steady temperatures without constant babysitting.
- Smokin Pecan Pellets - my favorite pellets that add a mild sweet smoke.
- Thermo Works - takes all the guesswork away, making for perfect doneness.
- Drip EZ Resting Blanket - helps the roast to rest properly!
- Basting Brush - easy to clean and gets the job done!
- Butcher's Twine - Helps the roast cook evenly
- Bench Scraper - No joke.. I use this every time I cook.
Storing Leftovers
Prime Rib is just as good the next day if you store and reheat it the right way.
Refigerating Leftovers
- Let the prime rib cool completely.
- Store in an airtight container, for best results add a little au just to keep them moist.
- It can be kept in refrigerater for up to 4 days.
Freezing Prime Rib
- Wrap the prime rib tightly in plastic wrap or use a freezer safe bag.
- You can freeze for up to 3 months
- Thaw overnight in the refrigerator before reheating.
Best Way to Reheat
- Oven (best method) works for a larger piece. Place in a baking dish with a splash of beef broth. Cover loosley and reheat at 250°F until warmed through.
- Stovetop (Quick option) works to gently warm slices in a skillet over a low heat with a little butter or au jus.
- Air Fryer (Great for Slices) preheated to 300°F. Place single layer and heat for 2-4 minutes, checking often.
ProTip: Avoid the microwave because it heats unevenly and it will dry out the meat quickly.
Recipe
The Perfect Prime Rib
Equipment
- Aluminum Pan
Ingredients
Seasoning for Rib Roast
- 7.5 lb Rib Roast
- 2 tablespoon Sea Salt
- 2 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 ½ tablespoon Thyme
- 1 tablespoon Pepper
Butter Cap
- 2 Sticks Butter (1 cup) softened
Instructions
Prep and Season Rib Roast
- If needed, trim the fat cap at the top of the bones, leaving a thin layer (no more than ¼ inch) for flavor. Carefully cut along the side of the bone, leaving it attached at the very bottom. This will allow you to season and butter underneath the bones while keeping the structure intact.
- Pat the roast dry with paper towels. Season between the bone and meat and then tie the roast with butcher's twine to help cook evenly and make carving easier later.
- Rub the entire roast with 1 ½ Tablespoons Prime Rib Seasoning, making sure to season underneath the bones as well.
Dry Brine (optional but recommended)
- Place the seasoned roast on a wire rack set over a baking sheet.
- Refrigerate uncovered for at least 24 hours (can be left up to 4 days).
Butter Coating
- Remove roast from refrigerator. Mix 2 sticks of room temperature butter with 1.5 Tablespoons of Prime Rib Seasoning.
- Rub the butter all over the roast, avoiding the bone.
Low Cook
- Preheat smoker to 250°F. Place the Rib Roast bone side down on the smoker. Cook until the internal temperature reaches 115°F.
- Remove the roast and let it rest for 10 minutes, loosely tented with foil or placed in a resting bag.
High Sear and Rest
- While the Prime Rib is resting, increase the smoker temperature to 500°F.
- Return the roast to the smoker and cook until the internal temperature reaches 125°F for medium rare.
- For resting, you can wrap it in foil, place the roast in a hot box (can use a cooler), or in a resting bag. Remember, the temperature will increase 5-10 degrees while resting. Then, slice and serve with au jus.
Nutrition
Frequently asked Questions
You are on the right track here, a Ribeye Roast is the uncut version of ribeye steaks and when it is cooked whole it is what we call prime Rib. The name can vary by store, but the cut is the same.
Plan on ¾ - 1 pound per person for bone-in roasts or ½ -¾ pounds per person for boneless.
Cook it uncovered. This allows moisture to evaporate and help develop a better crust of flavor.
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
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Chef Tim Clowers says
This recipe came out absolutely perfect! Plus is great for the holidays
Bob says
Prime rib looks great. Shopping list shows 2 sticks of butter. I only find one in recipe. Where am I missing the second stick? I’m going to try this recipe for Christmas. Thanks.
CookitwithTim says
Yes Bob! Use two sticks for coating the prime rib before putting in the smoker or oven. Fixing that hiccup now! Thanks!
James Dooley says
Looks great! 7.5lb bone in only took 2.5 hours? I have an 8lb bone in so trying to plan accordingly
CookitwithTim says
Yes sir!
Rich says
I don't have a smoker, will an oven do?
CookitwithTim says
Yes! Follow same instructions but use the oven. You'll start it on a low heat and then turn up oven heat to high sear it at the end.