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How to Roast a Perfect Prime Rib

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.

Oh my gosh, do I love me some prime rib!! Thick, juicy and melt-in-your-mouth tender, there is nothing better than perfectly cooked prime rib.

If you’d asked me “How would you like your steak?” like 10 years ago, when I just landed in the U.S., I’d tell you firmly, “Well done.” Cringe, cringe, I know!! Though we eat a lot of beef in Mongolia, steak isn’t common there. And we’re just not accustomed to pink meat. In fact, it took me good 2 years to start ordering medium done steaks. That’s when I met my rancher husband, who wouldn’t let me order well done (aka ruined) steaks.

Fast forward 8 years, I now cook medium and sometimes even medium rare steaks for myself. Oh how things change!

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.

When you have this beautifully marbled, perfectly frenched prime rib, you don’t want to mess up, especially if you’re making it for a special occasion. But don’t let the fear stop you from serving this masterpiece for a holiday meal. I’m going to show you a fool-proof, proven method to roast a perfect prime rib!

Now, listen read closely…

You’ve probably heard of searing the meat before roasting to lock in the juices, right? And no doubt, there’s place and time for that trusty technique, but when it comes to roasting a prime rib, that’s not really an ideal method. And I’m not just a crazy lady talking crazy things on the internet. Read this! (Go on, I’ll wait for ya.)

In that article, J. KENJI LÓPEZ-ALT did all the testing and perfecting the art of roasting a perfect prime rib for us. There are 3 things he was looking for in perfect prime rib:

  1. Deep brown, crispy exterior.
  2. Minimum overcooked layer between the crust and interior, aka gray zone.
  3. Maximum juiciness.

He achieved all three criteria by reverse searing method. What is reverse searing, you ask?

Well, that’s when you cook the prime rib at the very low temperature until it reaches 120°F for medium rare, and then you roast it at the very high temperature for a short period of time. But here’s the important part: before searing at high temp, you’ll need to take the roast out of the oven and let it rest while oven is preheating to 500°F. This way, the roast won’t overcook, because as you know, it takes at least 20 minutes to heat an oven to that high temp, plenty of time to ruin a good roast!

How to cook a perfect prime rib, step by step, using reverse sear technique.

And here’s another tip: for perfectly crispy crust, make sure to dry out the roast by resting it uncovered in the fridge overnight. And while at it, go ahead and salt it too, so that it has plenty of time to penetrate the meat all the way inside.

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.

Let me know if you try this method. I know you won’t regret it.

Thank you for reading!

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How to Roast a Perfect Prime Rib

Let me show you how to roast a perfect prime rib, step by step, with proven, fool-proof method using reverse sear technique as seen on Serious Eats.


  • 4 ribs (5-10lb) prime rib
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • A head of garlic, cherry tomatoes and asparagus, optional


  1. Place an unwrapped prime rib on a tray. Generously salt all over and refrigerate overnight to air-dry the outside of the prime rib.
  2. Bring the prime rib to room temperature before roasting. It usually takes about 2 hours out on the counter.
  3. Mix the cumin, black pepper and garlic powder and evenly spread all over the meat.
  4. If roasting garlic, slice the top off, drizzle some olive oil and wrap in a foil.
  5. Preheat the oven to 200°F (95°C).
  6. Place the prime rib on a roasting pan bone side down (fat side up). (Since I wrote this post, I bought this beautiful roaster, and highly recommend it.) Roast the meat in the oven until the center of the roast reads 120°F (50°C) on a meat thermometer for medium-rare, or 130°F (55°C) for medium doneness, about 3.5-4 hours.
  7. Remove the prime rib from the oven, cover with a foil and rest for about 30 minutes.
  8. Increase the oven temperature to 500°F (260°C).
  9. 10 minutes before serving, pop the prime rib into the oven, uncovered, and cook it until it’s nice and brown, and crisp on the outside, about 6-10 minutes. If desired, roast the cherry tomatoes and asparagus together. Serve immediately.
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If you have have a boneless prime rib, check out this post:

You've been cooking prime rib all wrong! Try this reverse-searing method to cook your next boneless prime rib and enjoy evenly cooked juicy slice of roast!

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  1. Oh and also where about in the oven does the rack need to be? Bottom or middle?

  2. Hi, I would love to try your way for cooking the prime rib.  But I am having 18-21 people for a gathering and cannot serve a sit down meal. So I was planning to serve sliders/ sandwiches.  My roast is 16.45!lbs with the bones cut and tied back on.  What is your suggestion for cookingniynyoir way?  Thanks Tina

    • Hi, Tina. Sorry for my late comment. You can follow this recipe and cook it till desired doneness. It’ll take about 5.5 hours at 200°F to reach 120-125°F internal temp (medium rare, as pictured). I usually have to adjust the oven rack to 2nd from the lowest to fit the roast.

  3. Hi can you please tell me how long to cook a 18.5 lb. (7 ribs) i want it to be perfect for my Father’s Day Brunch. I probably would like it med rare to Medium. If possible.  Your research and your recipe look so good. Can’t wait! I love everyone’s reviews! 

    Thank you!

    • Hi, Sandra! It’ll take about 5-5.5 hours for 18lb roast to reach 130°F internal temperature. Hope this helps. I also saw your e-mail. I’d take the roast out of the fridge about 2 hours before cooking. Hope this helps, and have a great Father’s Day brunch!

  4. Oh My Goodness.!  Made this for our Easter meal and it was a hit!  Comments were how amazing it was, seasoning was perfect!  Can’t wait to try again for a larger crowd. Thank you so much for sharing this fabulous recipe. 

    Rating: 5
    • Yay, so great to hear you all enjoyed a great prime rib. Thank you for your feedback, Donna!
      P.S. Got your photo and your prime rib looked delicious!!!

  5. Wow. I have been looking for the easiest recipes to fix prime rib I usually fix about five or six a year we love them and I have become quite good at fixing them ,and I must say that I really enjoyed using your recipe it was quick and easy and it will be the one I use this Easter we are having the grandkids over and they are extremely excited about dinner 😁

    Rating: 5
  6. I’ve never made prime rib before but decided to try it for a family dinner. I searched Pinterest and finally found this recipe. Thank you! It turned out perfect. Everyone loved it.

    Rating: 5
  7. This was the best prime rib we ever ate!! I followed your instructions exactly and the prime rib was amazing and cooked to perfection! Thank you!

    Rating: 5
  8. I made this last night it came out perfect

  9. I am looking forward to combining two of your prime rib crust recipes together and serving 11 lbs Bone-in Prime Rib Roast to my family for New Years Day!!! I am a big fan of the reverse sear on steaks, so this should be great!!! Do you have any wine suggestions for this party?

  10. What do you do with the garlic? Sorry maybe a stupid question..lol

  11. Hi Shinee, I am making a three bone, 8.2 pound prime rib.  How long for medium rare, more on the rare side? Also, how long do you recommend sitting out prior to cooking.  Thank you! I can’t wait to try your recipe. 

    Rating: 5
  12. Wow ! I was always scared to try and cook this afraid of messing up an expensive cut of meat … I took the plunge using this recipe and boy was I glad I did ! Perfect and oh so easy to make ! Thank You for sharing ! This reverse process worked great !

    Rating: 5
    • I made this roast for Christmas and it was awsome.  I didn’t use any cumin because I didn’t have any but it didn’t affect 5he deliciousness of the roast

  13. Wow!   I had a 2 bone prime rib, which was about 5 lbs.   Admittedly, I was nervous as it was a dinner for 4 of us for Xmas Eve…with no back up if it didn’t work.   I was worried about the time.  I read and reread the directions.   I put a metal thermometer in the roast while it cooked and back it up with a digital thermometer which I thought was maybe more reliable.   I followed directions exactly.   It turned out perfectly!   Thank you!   Everyone was impressed.  

    Rating: 5
  14. I used this recipe for my first time ever making a Prime Rib!! I was incredibly nervous because, not only was it my first time, but I was doing it for Christmas dinner! I followed the directions (maybe added a half hr onto the time) and it came out perfect! I’d add a picture of it if I should! My family was impressed!

    Rating: 5
  15. Holy cow was our roast delicious cooked by this method! I was a bit concerned as there was not much juice at the bottom of the pan (I thought it was under done even though thermometer said otherwise). I had a 2+ lb roast and it perfect medium rare. I did not cook at 500 for the crust as we were hungry. My boyfriend has declared we will be cooking our prime rib this way from now on. lol. Thanks for the recipe!

    Rating: 5
  16. Looking forward to trying this recipe! I have a question though since I am getting mixed answers from other people i have asked. Do you place your meat thermometer at the beginning and leave it in your roast the entire time it’s cooking or do you just check the temperature after a few hours? I am a leave it the whole time girl but wanting another opinion! Thanks!

  17. I have only ate prime rib once in my life much less ever tried to cook one on my own. This Christmas we decided to try something different than the normal ham and Mac and cheese dinner and everyone wanted prime rib. After days of reading and research I came across this article and decided it sounded to be the best approach. I followed it step by step and for my first try it turned out beautiful!!! My father in law said it was better than any he had ate in any restaurant. My husband and I had it for dinner Christmas Day also warmed in an iron skillet with butter. After such great results I recommend this to any first timer!!! Thank you!!

  18. Never made prime rib before, but love it and wanted to give it a try. I had a 9.3 lb. prime rib serving 10 people. Checked several recipes and chose to follow this method. Just did salt pepper and chopped garlic on the outside. The meat cost nearly $100 so did not want to mess it up. It was absolutely perfect. Perfectly pink all the way to the edges with a nice crisp outside. I started at 175, but eventually edged up to 185, then 200. It took about 5 hours to get it to 125 degrees. Longer than I had planned. I think if you are flexible with dinner time and are patient, it will pay off. Served with au jus (just added beef broth to the drippings, whisked in with the crumbles from the meat, and brought to a boil) and a good horseradish sauce. Green beans. Mashed potatoes and gravy. Super meal and all 10 were extremely pleased. I was especially pleased. Glad I tried it. Loved it!

    Rating: 5
  19. Just tried the recipe, I can’t thank you enough. Christmas roast  was spot on perfect . 

    Rating: 5
  20. Hi Shinee.. I looked the internet over for reverse searing and found your site. I was concerned about time of cook and what nailed it down for me were all the comments from your readers. Experiences count!!! I live in Colorado at 6800 feet so elevation does affect cooking times. I had a 9 1/2 pound 4-bone choice grade rib roast that I pre-salted and put in fridge uncovered on a rack for three days. I cooked it in a friends oven at 195 deg’s. His stove was running 43 deg’s higher than its set temp. It is important that one takes a good digital temp probe and reads the actual temp of their cook stove because they do vary. 5 hours later roast was at 130 degrees so I pulled and rested for 30 min while the Green Egg charcoal smoker was blasting up to 600 degrees..put roast on for 10 min and cut off bones and sliced meat into 1/2 inch slices..Perfectly medium rare from stem to stern..best roast ever!! served with a whipped cream (beaten heavy cream) horseradish sauce. The sauce consists of butter, egg yolks, whipped cream, lemon juice, minced onion, parsley and salt and pepper..and its very complimentary to the meat. All I put on the meat was salt, fresh ground black and white pepper, some thyme and dried minced garlic.

    Rating: 5
  21. I have always been afraid to make Prime Rib. I make it today and it turned out perfect. Thanks so much for this step by step recipe.

    Rating: 5
  22. How long for a 3.5 lbs roast

    • Hi, Nina. It’ll take about 3-3.5 hours for 3.5lbs roast to reach 120-125°F internal temperature, which will yield a perfect medium rare prime rib. Hope you’ll enjoy! Merry Christmas!

  23. Made this for my family.  At first I thought that was waaayyy too much cumin, but it was perfect.  I’ll do this from now on!

    Rating: 5
  24. Hi there! I am getting ready to try this recipe and am not sure if I should cover the roast with foil while it’s cooking at the low temperature.  Thank you and Merry Christmas! Michelle

    • Hi, Michelle. No, no need to cover while roasting at 200°F. However, cover while resting it. Hope you’ll enjoy, and please let us know how it turns out. Thank you, and Merry Christmas!!!

  25. Thinking about doing this for New Years. Does it make a difference what cut of meat, select versus choice or prime?

    • Hi, Lonnie. I’d highly recommend prime as it has more marbling thus flavor. It’s pricier, but it’s totally worth the splurge. Happy Holidays!

    • Choice will have less marbling than prime so little less juicy, tender and flavorful. You can still make an amazing roast with choice though. When I use choice I like to brine the meat, a google search will get you some great brine recipes. This helps infuse flavor and retain the juices. I’ll brine no less than 48hrs before cook day so the meat still has time to dry in the fridge and dry season about 24hr out. Hope that helps, Happy Holidays.

  26. Excellent! Made for Christmas Eve and everyone loved it.  Amazing flavor and was not difficult.  I made the following au juice to top it off.  Thank you the great recipe.Red wineGarlic powderOnion powderBeef Bullion cubeSmall clip from roastBoil for 10-15 minutes

    Rating: 5
  27. Terrific recipe!! Came out unbelievably good. I’m doing any future prime rib roasts exactly like this!

    Rating: 5
  28. Wish i could attach a pic!! I have my 16lb prime rib in the fridge to start at 630 am!! Im thinking 6.5 hours at 220*Do i put any roasted garlic butter on it before i put it in 500 degree’s? Cant wait for some beautiful med prime rib Christmas dinner!!

    Rating: 4
  29. Made this tonight for Christmas Eve dinner. Followed the directions as stated. It was awesome!!!!! Medium rare and picture perfect-defiinitely a 5 star recipe. MERRY CHRISTMAS

    Rating: 5
  30. I just put a 6 lb prime rib roast in the oven Can’t wait to try it. How long until it hits 125 degrees?

  31. I just got my roast from grocery store. Is it must that I wait till the next day to cook?

    • Hi, Simon. No, it’s not required to cook the next day. Air-drying overnight helps create a nice crust, but it’s not a deal breaker at all. Hope you’ll enjoy your perfect prime rib. Merry Christmas!

  32. Hi, I am making an 8lb boneless prime rib. How long do you think I should cook it? Also do all of the directions still apply with a boneless prime rib? 

    • Hi, Deb. It’ll be about 4 hours for your 8lb boneless prime rib to reach 120-125°F internal temp. This method works for both bone-in and boneless prime rib. Hope you enjoy, and please let us know how it turns out. Merry Christmas!

  33. Looking forward to preparing our Christmas Prime Rib using your recipe! We’re going with a 12lb roast. What is your recommendation as far as cooking time for medium rare? Thank you in advance for your help.

    • Hi, Donna. It’ll be 4.5-5 hours for your 12lbs roast to reach 120-125°F internal temp at 200°F, which will yield perfect medium rare prime rib. But for accuracy, please make sure to use a meat thermometer. Merry Christmas!!

  34. Hello,
    I want to try this method to make my first ever standing rib roast. I realize it is more about a temperature than a time thing but I do need a ballpark to know how early I will need to get started on Christmas morning. You see, I have an 8 bone, 16 pound roast. Using your method I have no idea how many hours this could take because the oven temperature will be so low. Any advice is most appreciated!
    Thank you

    • Hi, Charlotte. It’ll take about 5.5 hours at 200°F for your 16lbs roast to reach 120-125°F internal temp. Hope this helps. Let us know how it turns out. Merry Christmas!

  35. Going to try this recipe fir Christmas dinner. I have 23 adults going to try 10 ribs. Would you suggest two 5 rib roasts or buying the 7 rib whole piece plus 3? I have a convection oven but not sure whether to use it or stick with traditional oven. I only have 1 thermometer though. I plan to use foil pan with rack in it – sound ok? Do I cover while resting (probably will rest 1-3 hours). Does canned au jus impact the experience? Thanks for your patience 🌲

    • Just an FYI. If you have only one thermometer you are better off buying two pieces of meat that are the same. If you get 2 of the 5 lb roasts you can predict more accurately that when the one with the thermometer in it is done so is the other as opposed to a 7 lb and 3 lb. That seems to be a more common sense thought that I thought I’d share with you. 

    • Hi, Donna. Sorry for my tardy response. You probably already bought your roast by now. But I’d personally go with 2 5lbs roasts. And yes, cover with a foil while resting. Foil pan with a rack sounds perfect. I have never used canned au jus though, so no advice on that. Merry Christmas!!

  36. You don’t say about the garlic? What to do with that?

    • Hi, Liz. You can serve it along with the meat, spread it on a toast/bread, etc.

      • I am confused about the oven temp for my 5lb roast. How do I start and end with the temps and sitting time.

        • Hi, Tammy. It’ll take about 3.5 hours at 200°F oven temp for your 5lb roast to reach 120-125°F internal temperature, which will yield a perfect medium rare prime rib. If you want more done, just continue cooking until your roast reaches your desired temperature. (Use a meat thermometer for accuracy.) Then you take the roast out, heat your oven to 500°F and roast the prime rib for about 10 minutes for a beautiful crust. Hope this clarifies everything for you. Let me know how it turns out. Merry Christmas!!!

      • Thanks for responding, I mean what do you do after you wrap it in foil? Does it just go in for four hours with the meat and come out before the final sear?

  37. Hi Shinee- 

    Can you tell me do you use a roast or bake function on your oven to make this roast?  I’ll be making one for Christmas dinner and I keep seeing the word “roast” used.  Also I have a convection oven will that make a difference in cooking/roasting time?

    • Hi, Jenny. My oven only had one standard setting, no convection, no other settings. So I’m not sure what to advice. We just moved into a new house though and now I have a new convection oven with different roast/bake settings, so I’m planning on trying convection settings tomorrow. My suggestion is to try your roast setting with convection. Hope it turns out great for you. Let me know, and Merry Christmas!

      • Hi Shinee, I wanted to know if the roast convection setting made a difference? I would like to try this as well but afraid to. Was the timing still the same? Thanks in advance!

  38. I’m plan to make a 7# bone in standing rib for Christmas.  Would like to try this method but our whole family prefers medium to medium well. Can I use this method but increase the initial cook time to 130-135 before removing to rest & brown?

    • Yes, Tammy. That’ll work perfect. Hope you all enjoy it, and please let me know how it turns out. Merry Christmas!

      • Hi Shinee
        Made my 7# standing rib roast for Christmas & it was absolutely delicious. As I mentioned in my message to you, we like our meat medium to medium well. I roasted it to approx 140 degrees, removed & covered with foil for approx 1 hr before returning it to oven for 10 min @ 500 degrees. Will never make my rib roast any other way. 
        Have a Happy & Healthy New Year & Thank You for this great recipe.

  39. I will try this for Christmas Eve Dinner!  When I bring the roast out of the oven after the searing does it have to rest again?   Or can I immediately dig in? Thank you.  

  40. Will this same method work in an electric roaster?

  41. Hi Shinee,
    I’m giving this a try for Christmas and have a question. You say to place the roast ‘on’ a roasting pan, do you mean on the rack or just in the pan?
    Thank you!

  42. Shinee,

    Do you an approximate cooking time for a 20 pound roast using your cooking method?   I hosting Christmas Dinner and every year I have issues cooking the prime rib.    

    • Hi, Anna. I’d estimate about 5.5 hours at 200°F. If it reaches your desired internal temp, don’t worry. Just take it out, cover with foil and rest until you’re ready to serve. Do the final sear before serving. Hope you enjoy. And please let us know how it turns out.

  43. I’m going to make this roast for Christmas…but mine is 5.5 lbs and I don’t want a medium cooked roast, I’d like it more rare to medium rare. What temp should it be at before I take it out of oven to set? I know it continues to cook afterwards, so how do I ensure it not to get to medium? Why anyone would want anything beyond a medium rare, it’s a puzzle to me. Lol. Please respond soon!!!  Thanks so much for this awesome method.

    • Hi, Shawnee. For medium rare, take the roast out when it reaches 120°F. It’ll get to about 125°F while resting. Hope you enjoy, and please let us know how it turns out.

  44. I want to cook my prime rib to medium well. What do I have to do to get it to the right temp.

  45. Good afternoon Shinee,  I will be trying this method for Christmas dinner this year. We will be serving 15 people. How big of a roast should I use and how long should that take? 
    I’m excited to try something different since I usually do it the other way around. 

    • Hi, Kimberly. I’m excited for you to try this method of cooking a prime rib. General rule for portion planning: 1/2 pound per guest, if you’re buying boneless prime rib, but I also like to add an additional pound or two just in case. So for 15 peoples, 9lbs boneless prime rib should do. If you’re buying a bone-in prime rib, plan on 2 people per rib. You’ll need a meat thermometer to check for desired doneness, but I’d estimate about 4 hours at 200°F for 9lbs roast to reach 130°F internal temp. Hope this helps. Let us know how it turns out.

  46. i have never had a roast as good as the one i made yesterday. i followed the reverse cooking method and when that prime rib came out it was absolutely gorgeous and mouth watering. it melted in your mouth good. everybody in my family loved it and i made yorkshire pudding, oh man. it was definitely tastey.

    Rating: 5
  47. Hi Shinee! We usually make prime for thanksgiving either instead of or in addition to turkey (turkey was never our favorite thing) and I always jump up to volunteer to make the roast because I know exactly how to ensure it will always be perfect.  I just wanted to actually comment this time and say I come back to this method every time I make a prime rib and it’s the only way I’ll ever bother.! Everyone is always raving about how it’s the best prime rib they’ve ever had, so beautifully cooked, and better than any fancy restaurant (or at least comparable to). So I’ve probably made 4 prime rib roasts this way and I never worry I’m going to ruin one ever again. It’s so foolproof. Thank you so much for this lovely recipe! I direct so many people to the reverese sear method that I’d be fairly wealthy if I were paid to do so haha. Everyone please save yourselves some doubt and never ruin a lovely cut of prime with this magical method 😉

    Rating: 5
  48. Hello! When resting overnight are you using regular salt or kosher salt?

  49. Doing this on the grill this afternoon. I used a little bit of Mr. Stubbs liquid smoke mixed with the oil before putting on the rub. I also use a idevice remote thermometer to make sure I nail the medium rare temp. My uncle gave me a resteraunt hack.  Keep a pan of au juice on the stove and folk that like there’s a little more done just put it in the juice for a minute or 2. Never have a piece of meat that doesn’t please everyone. Thanks Shinee for a great recipe! 

  50. Hello. I am going to make this prime rib for Christmas Eve. When I’m cooking it at 200 do I leave it uncovered or covered during this Time?


  51. Excellent advice and recipe. I would say a bit closer to 21/2 hours at 200 degrees and 125 degrees internal before removing it for a medium prime rib but otherwise spot on.  

    Rating: 5
  52. This was delicious. I don’t ever post comments on anything online, but I just wanted to say thank you for this recipe. I used my own spices, not the ones used in this recipe but the cooking method I used from you. It came out so tasty. Restaurant quality. Thanks so much for posting this!

    Rating: 5
  53. I am making this tomorrow for a party of 20, the roast I chose was a prime rib boneless, do I follow the same directions and same cooking times and temperatures?

  54. Hi, I’m planning on cooking a seven pound roast for dinner tonight. At such a low temperature, what am I looking at time-wise per pound?  At 300 F I usually do about 20 minutes per pound.

    • Hi, Cynthia. It’s hard to say exact time for roasting. For 7lb roast, I’d say 3.5-4 hours to reach 130°F internal temperature. Hope you’ll love this method. Please keep us posted with your feedback.

      • Thanks.  I’ll let you know how it turns out.

      • Hi Shinee, I made the roast and it was delicious.

        I let it stand on the counter for two hours before putting it in the oven.  I didn’t put the salt on it as I am not allowed much salt.

        The only thing I would do next time is roast it until 130 as not everyone likes it as rare as me.  I might also switch out the cumin for thyme.

        I served the roast with a cognac cream sauce that was delicious.  Definitely making this again.

        Thank you.

  55. The best Prime Rib recipe I’ve tasted, my family loves it! I wouldn’t change a thing!

    Rating: 5
  56. Cooked as written. Perfect! Crusty outside and like butter inside! Will never make a rib roast differently.

    Rating: 5
  57. Very easy recipe with an awesome outcome!The reverse sear method is definitely the way to cook Prime Rib…Thank you!!

    Rating: 5
  58. Hi Shinee! I am about to cook my 5.3lb prime roast but didn’t get to salt it overnight. However I did generously kosher salt it (like I do for our reg filet mignon) for the pat two hours as it gets to room temp. My question is, well with the steaks I rinse off the salt and pat dry, do I do the same for the roast?

    Mahalo from *)*~HAWAII~*(*

    • Hi, Gina! I’m so sorry for my late response. I’m sure by now you’ve made and ate the prime rib. And I hope it turned out well. But anyway, to answer your question, I never rinse the salt off, so I won’t advise to do so here as well. Let me know how your turned out.

  59. Hi, what if I bought the prime rib the same day and didn’t have time to let it sit overnight in the fridge?

    • Hi, Gaither. Letting the roast dry in the fridge overnight helps create a better crust. Otherwise, you can cook the roast the same day you buy it.

  60. I purchased a 13.8 lb boneless rib loin and was planning on roasting this morning with the “sear first” process that all the other websites recommend. After reading this and watching the video from Kenji, I decided to use this method instead. I seasoned it heavily last night with a slurry paste made up of Montreal Steak seasoning, Worcestershire sauce, olive oil, brown sugar and minced garlic, and left it out all night to come to room temp. I just loaded it in the oven at 220 degrees at 8:00 am, and we have company coming to eat at 1:00. I have an internal thermometer in it to monitor, but also have a instant temp I will us to verify. I’ll let you know how it comes out later this evening….(most likely after my nap from the “beef coma” I’m going to put myself in!!)

    • Hi, Warren! I’m so glad you decided to try this reverse-searing method! Hope you and your guests loved it! Your seasoning sounds so good too, I’ll have to try that as well. Looking forward to hear your feedback.

      • Hey Shinee!! I made it home from church at exactly 12:30, and the roast was dead on 130 degrees (exactly 4.5 hrs @ 220). I immediately pulled it out as my goal was 120 degrees for a more rare finished product. I let it rest for 30 minutes and it peaked at 138. I increased the oven to 500 and put the roast back in for exactly 10 minutes for the sear, and it worked perfectly. I sliced it almost immediately, and it was a beautiful, juicy medium rare from outside to center. Honestly, IMO the 130 degrees ended up working perfectly for the 8 guests as everyone doesn’t like a true rare finish, but doesn’t want to tell you that! There were 10 adults total, and I ended up with about a 2 lb piece (about 6″) that I can’t wait to use for a French dip for dinner tomorrow night!!Thanks for the recipe, and I hope the details I provided help others in their decisions when making their own prime rib!!

        Rating: 5
        • Warren! So glad you got perfect result!! And thank you so much for sharing all the details, it’s definitely really helpful!

    • Hello Warren, I am thinking about making this recipe and was curious about the ratio of your seasonings-yours sounds amazing!

      • Sorry for the delayed response Daisy, I replied using my phone a few weeks ago but see that never went through… I am cooking another rib tomorrow so I measured it out this time. This mix made 1 cup of thick slurry paste.
        1/3 cup Montreal seasoning
        1/3 cup brown sugar
        2 oz Worcestershire
        2 oz olive oil
        1 heaping tablespoon of minced garlic in oil

  61. Do I use the roasting pan at 200 with the lid on or off?

  62. Hi! I’m making this tonight! And I was wondering if during the resting period, if I could remove the juices to make an au jus, or if I needed to keep that in the roasting pan when I put back into the oven at 500 degree? Thanks!

    • Hey, Carrie! I’m so sorry I didn’t respond sooner. Yes, you can definitely use the drippings for au jus. You don’t need it for searing. Hope you enjoyed it nonetheless. 🙂

  63. Do you add water to pan while cooking roast or nothing 

  64. Did everyone like the cumin? I’m thinking of substituting fresh thyme… Any thoughts?

  65. After almost 40 years of cooking rib roasts in the “traditional” method, I decided to try this, for this past Christmas dinner, and it was spectacular. Absolutely the best rib roast I’ve ever made, and I was a trained chef a lifetime ago. The flavor and appearance of the finished product was far superior to any roast I’d ever made. There are multiple sites with this basic method, but this is the most concise I’ve found. I will absolutely use this recipe every time. I thank you, and my family thanks you.

    Rating: 5
  66. It was cooked perfectly!  We like ours med. rare so I cooked it to an internal temp of 124F before tenting it and letting it rest 30 min.  Searing at 500 worked up a very nicely browned and crisp crust.  It rested again while we organized for the meal.  This will be my go-to method for prime ribs roasts.  My family was very impressed with this cooking method. The only thing I would advise is to rest the roast on a separate plate so you can remove all the drippings from the roasting pan before searing.  I had quite a bit of smoke (my fault)!  Other than that, it was perfect!  Thank you!

    Rating: 5
  67. Sooo gooood! Followed your directions to the T, and we really enjoyed it, especially for a first attempt! I will for sure do it again!

    Rating: 5
  68. Similar to Dad’s “Do NOT peek” recipe and like this one just as much…if not more because the adjustment period is longer, so more latitude for pinkness…BUT be sure to have either your oven thermometer checked and/or buy a good one to place next to the roasting pan. First try found that my oven temperature wasn’t high enough, so it came out almost raw…easy enough to fix…tossed it back into the 500*F oven to get both crisp it some more and cook the interior a bit more

    Rating: 5
  69. Perfect!!! The only thing I would add is to increase the oven temperature by 25 degrees for high altitude cooking like we do in Wyoming. Thank you.

    Rating: 5
  70. Thank you, thank, thank you Shinee! I followed all your steps and it came out beautifully perfect! I planned for a little extra time for my 10-pounder, and used my meat thermometer, and it all went according to plan. My whole family loved it! 💚💚 Happy New Year! 

    Rating: 5
  71. Hey Shinee! Wanted to let you know that I used your recipe on my 2nd attempt at making prime rib. The first was a disaster and there was a “ready cooked” version I bought between the one I ruined and this one. The family LOVED it… it was all but gone by the end of dinner! Thanks for sharing! I will be using this recipe for a long time to come! 

    Rating: 5
  72. Hi, Shines. Got a great deal on a small 2 lb prime rib. Just for me. No special occasion. Problem is that I won’t be able to stand it bone down. It will probably have to lie flat. Recommendations? Temp per pound? Can you help?

  73.  This website is really hard to use. It’s a disaster of ad traps. 

  74. Okay, I’ve read this recipe and comments 3 times now.  Tomorrow I cook a 7lb bone-in roast for the first time, hoping that 3.5-4 hours at 200 is correct for this weight. 

  75. It turned it beautiful! Took slightly longer than planned but certainly was worth it!

    Rating: 5
  76. Excellent! I have successfully prepared prime rib for many years and have experimented and come to prefer slow roasting techniques. Was intrigued by the searing at end of roasting period. Worked beautifully, and my family dubbed it Best Ever!

    Rating: 5
  77. This was super easy and super awesome……first timer…….and it couldn’t have turned out any more delish. Thank you for the basics of a perfectly cooked Prime rib……Kat

    Rating: 5
  78. Want to know how to please the “well done”and the “medium rare” people.  Just want to make them both happy. 😇

  79. Ok I’m cooking my first prime rib for the family, crossing my fingers! I am a pretty good cook but I’m nervous. Lol. You had some good feedback from others so I’m really excited to try your method! I even bought a new meat thermometer cuz I was worried my old one would decide not to work. Haha. 

  80. I order a roast to feed 25 and now I’m intimidated to make this 21lb roast!! I have a convection oven how long do u think it will take me to cook? To make sure I don’t run behind on dinner time should I cook it early and let it sit out and put back in oven on 500 right before guests arrive?

    • Hi, Gwen! I totally understand the pressure. 🙂 Yes, I’d suggest start early, as the roast can sit at room temperature for a while, and you can just pop it in the oven at 500 before guests arrive. Good luck, and have fun! Merry Christmas!

  81. Hi!
    This will be my first prime rib! I want to make it for Christmas.
    Once I roast the garlic what do I do with it? Put it in the oven with the prime rib just to penetrate the meat with the aroma? The recipe doesn’t say what to do.

    • Hi, Sofia! The roasted garlic can be served along with the meat, spread on a toast, or with vegetables. The flavor gets soft and somewhat sweet, perfect as a condiment. Good luck with your first prime rib!!!

    • Hi, Sofia, I am cooking my first Prime Rib, too.  How did your Christmas dinner work out?  Bet it was delicious.

    • Gwen. How long did it take that 21 lb prime rib to cook at 200degrees?   I have one I’m making and nothing online to calculate one that large.  

      Thanks for your help

  82. I asked the butcher for a 13 lb prime rib and picked up a 17 lb roast with my name on it. How long should I roast it? Should I use convection at 200 or regular oven? How long do you think it will take?

    • Hi, Diane! I cooked mine in regular oven. For 17lb roast, I’d calculate about 5.5-hours to reach 125°F.

      • It came out amazing! Best one I’ve ever made. No pressure about timing. Let it sit for 3 hours when it reached 125. Put back in the oven at 400 until it reached 135 and let it rest for 30 minutes. I’ll never make it any other way!

    • How did it turn out? I have a 17lb roast I want to do at 200 degress. About how many minutes per pound?

  83. This sounds wonderful. A couple of questions; how big a roast for 14 people?Also, can I cook it to 120 degrees, take it out of the oven for 2 plus hours and then put it back in at 500 degrees? We are going to church at 5 and then coming back for dinner at 7.

    Rating: 5
    • Hi, Anne. For boneless roast, you should plan about 1/2lb to 3/4lb per person. For bone-in prime rib, about 1lb per person. I think, 120degrees is a bit too low, it’ll take very long to cook. But yeah, you can rest the roast for 2 hours and sear in hot oven right before serving.

  84. So I want to make this for Christmas but my mom and sister both like it well done. How do I make everyone happy??

    • I know the feeling. I’m making mine rare and a lot of my family is the same. So I’m planning to slice it then sear it to their liking in a pan…we’ll see how it pans out ? 

    • Hi, Lisa. I know what you mean. 🙂 My mom doesn’t eat it unless it’s well done. I usually cook her slice in a skillet on stove top. Hope you can do the same. Enjoy!

  85. I don’t have a roasting pan what do you suggest I use?and this will be my first time cooking a prime rib I won’t lie I’m nervous lol…..sure wish I would of learned how my momma would make hers but yours looks great I’m gonna give it a try soon for we were gifted a beautiful  four bone prime rib

    • Hi, Alishia. I’m sooo excited for you! You can simply use a large baking pan and cooling rack that would fit in your baking pan. If you scroll up the post, you’ll see what I mean in my step by step photo. I didn’t have a roasting pan when I made this post. 🙂 Good luck, and let us know how it turned out!

  86. Do I place the meat directly into the pan or do I place it on a rack? 

  87. What a fantastic recipe!  After many past failed attempts at making prime rib, last night’s with this recipe was an absolute winner!  Thanks SO much for sharing your method!!

  88. I’m making a 6 lb prime rib for New Year’s Eve tonight! Mine is in the fridge uncovered and salted as we speak, I went with boneless but I’m sure following your method and using the thermometer will ensure a great result. I can’t wait to fill the house with the smell of roasting prime rib!

  89. I used the method you recommend and it turned out beautifully! I have never have had a rib roast that tasted like that. It was just beautiful and delicious. It was yummy! Thank you for a perfect way to cook large roasts beautifully and tastefully! Yum!

  90. Hey Shinee – I made this tonight and it was EXCELLENT! I was out of cumin so I used Italian seasoning (which went better with my sides anyways) but I followed your cooking directions exactly. My roast was 5.92 lb and I let it sit at room temp for 2 hours before putting it in the oven. I cooked it for 3.5 hours at 200 degrees and it was 125 degrees when I took it out. After sitting out of the oven for 30 minutes, I cooked it at 500 degrees for 8 minutes. It was 133 degrees when I took it out, I let it sit for 10-15 minutes before cutting and it was PERFECT. Nice and red, just how I like it. Seriously the best prime rib I’ve ever had – my husband agreed. My 4 year old requested to have it every night ???? This will be my go-to cooking method from now on!

    • Sharon, yay! So glad to hear you made a perfect prime rib! I made one too this year, and my baby (just 11 months) has been loving it too. 🙂 Thanks for your feedback!

  91. Very good recipe. Used different seasonings, but followed the instructions on cooking. I was worried it wasn’t cooked enough because when I checked the temp a lot of blood came out. When I sliced it open it was a perfect medium well. My first rib roast was perfect. My husband got on one knee and asked me to marry him again.

  92. My 9.6 lb prime rib took 5.5 hours @ 200 degrees and another 10 mins @ 500 degrees to get to medium-rare. I did rest it for 30 mins before putting back in the oven for 10 mins @ 500 degrees. The outside of the roast had lots of flavor but the middle was a little bland. Next time I will rub the salt on at least 2-3 days in advance instead of overnight so the salt can penetrate more deeply inside the meat. I would definitely make this recipe again with the changes.

  93. How long at 500?

  94. Does this method produce sufficient pan drippings to make Yorkshire pudding?  

    • Hi, Caren! No, actually it doesn’t produce much drippings with this method. All the juices stay in the meat. 🙂 Merry Christmas!

    • hi, i saw you wondered about yorkshire pudding? no there are not a lot of drippings but i put beef stock in the bottom of my pan, when i took the roast out of the oven the broth was dark and thickened a little so i used that. perfect yorkshire puddings, they were real tasty. good luck.

  95. I am making my first prime rib tomorrow using your method. Can you please suggest some nice sides to go with this for Christmas dinner?

  96. This cooking method makes sooo much sense! I’m cooking a 5 lb for tonight. I’m so excited i found your blog!! I do have one question though. I want to add Fresh Rosemary to the technique any suggestions on how to add it to the process? Also how do we seeve roasted garlic? Just spread on bread or roast? Thank you for all you do!

    • Hi, Susan. So happy you found my blog! Fresh rosemary sounds awesome. I’d chop it finely and mix it with the seasoning. And the rub it all over the roast, per direction. Roasted garlic is fantastic on bread. You can also add it in mashed potatoes, if you’re serving it. I don’t spread it on a roast though. Hope you all enjoy perfect prime rib. And let me know how it turns out, and share a pic if you get a chance. 🙂 Merry Christmas, Susan!

  97. Where did you place your rack in the oven?

    • I placed the rack on 2 second rack from the bottom, otherwise it won’t fit in my oven. Hope this helps, Josh. Let me know your prime rib turns out, if you try it. Happy Holidays!

  98. Do the asparagus and tomatoes go in to roast the entire time or just at the 500 degree time? Can’t wait to do this on a Christmas Eve!

  99. Would cooking times & temp be the same if I used an electric turkey roaster instead of my regular oven?

  100. Hi!  

    How long should I cook a 14lb bone in roast?  My first time making one this large for Christmas this year.


  101. Just one question do you need to cover the roast when baking at 200. 

  102. I used this methid last year fir a small group and LOVED it!! I will be making 2 10lb prime ribs for 21 people this year. How would it need to be in oven for this method? Also, I have a convection oven, would I use it in regular mode or convection mode.

    • Hi, Christine! So glad you loved this method! As for 2 prime ribs, I’ll be honest and admit that I’ve never roasted 2 roast at once. But there are a few things to keep in mind… 1. Make sure to position the prime ribs with enough space in between, so air can circulate. 2. Convection settings helps circulate air, which in return expedites the cooking time, BUT since you have 2 roasts, it may just mean that cooking time won’t change much. (Again, no experience with convection oven or roasting 2 roast at once, so these are all just my theory.) Thermometer would be your best friend. Hope it all turns out great again this year. I’d love to hear how it turns out. 🙂 Merry Christmas!

      • Thanks for the reply!! Since it is 10lbs, should I extend time a bit or just use thermometer?

        • I don’t think you’ll need to extend time, if you use convection settings. But thermometer would be the best guide. I’d suggest to plan for an extra time to cook, but keep a close eye on thermometer. Whenever it reaches the right temp, you can take it out and rest until almost ready to serve. Hope this makes sense.

    • Was again a huge success!! Used same timing for 2 10lbs at same time. Merry Christmas again

  103. I’m cooking a two bone prime rib for my family for dinner tonight, how long should I cook on 200 for? Unfortunately I can’t find my thermometer and I don’t want to mess it up!

    • Ah, it’s so hard to say exactly how long it will take, Amber. Every oven is different and it’s just difficult to throw exact number. It shouldn’t be too much different from 4-bone prime rib though. Sorry not being very helpful here. Hope it turns out good.

  104. I will be making a prime rib roast for our Christmas party on Saturday. This will be my first time making prime rib. So it will be interesting! I am so glad I found your website! I do have a question, how long should I bake a 7-8 lbs. roast at 200 degrees for? Same question for baking at 500 degrees? Thank you so much for your help!

    • Also, I will be making a boneless roast. How does this change the instructions?

      • Hi, Erika! So excited you’re going to roast your first prime rib!! 3.5-4 hours of cook time at low temp will still apply to 7-8lb prime rib. I highly suggest having a meat thermometer for accuracy though. As for boneless prime rib, unfortunately I have no advice. But it shouldn’t be much different, again with meat thermometer you can keep close eye on it. 😉 Hope you’ll love it and let me know how it turns out.

      • Me too, Erika! My first! My son asked me
        1. Do I know a good Butcher? My reply: “What? You think I’m Alice from the Brady Brunch and have my own Sam?”
        2. Do you know how to cook a Rib Roast?

        Needless to say, I came to Pinterest and this was my fav. Wish me luck! I want my son, (who is coming in from California) to really think I know what I’m doing!

        • Hi, Cheryl! So glad you liked this recipe. You’ll do great! Hope your son will be impressed with your perfect prime rib on Christmas. Please do report back how it turned out. Wish you all Merry Christmas!

  105. Great timing Shinee! We are planning that for Christmas and I have not made for awhile. Thanks. 

  106. Shinee I am using this recipe for thanksgiving. However I am givin an extended rest period to allow cooking other dishes in the oven before the 500 degree final part. I hope it works out okay!

    • Hi, Kevin! Thanks for making it part of your holiday! I’m sure it’d be fine, just make sure to keep it covered and warm. Hope you have a wonderful Thanksgiving!

    • Hi Kevin! That’s my plan for new years. I need my oven for other dishes. How did your Roast turn out with the long rest period?

  107. Prime rib is one of our favorites. Your recipe looks amazing. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. our  previous recipe was featured at the party. Have a happy Easter. 

  108. I love prime rib but didn’t do well my first attempt at cooking it. Thanks so much for sharing your recipe on the perfect prime rib! Maybe mine will work out better next time!

  109. I got Kenji Lopez-Alt’s book for a present, but admit that I haven’t gotten into it in any detail. This is an incredible post – a dreamy looking prime rib that you make look so easy. If I ever cook one, I’m definitely using this as my guide. 

    • Ohmygosh, Laura, I’ve been wanting to buy that book. I love his approach and how he explains everything! Gotta go buy the book now, while I remember. 🙂 Thanks for stopping by!

  110. It looks delicious! And this is vey true about Mongolians that we eat brown meet, not red. And couple of weeks ago i’ve ordered a medium steak that tasted exactely like a Mongolian barbeque! Seared outside and juicy inside! 

  111. Gorgeous prime rib Shinee. I have never heard of this method and I really must try it because yours is absolute perfection.