Discover the best techniques on how to cook prime rib, from oven roasting to smoking, to achieve tender, flavorful perfection every time.
Prime rib is my favorite cut of beef to make during the holidays! Thanks to its high price point, Prime Rib Recipes warrant a close look at the best cooking techniques to ensure it coax out the rich flavors and tender texture.
While there are numerous ways to prepare this classic dish, each method brings its own unique qualities to the table.
No matter which route you take, make sure to whip up a batch of Prime Rib Au Jus and Horseradish Sauce to serve on the side.
How To Cook Prime Rib
Here’s a look at some popular cooking methods for prime rib, along with the pros, cons, and approximate cooking times for each technique.
Before you start cooking, make sure to print out or download a copy of my free Temperature Chart For Prime Rib.
No Peek Prime Rib
The no-peek method is a low and slow approach, in which the prime rib is placed in a preheated oven, then the oven is turned off, allowing the roast to cook in residual heat without opening the door.
This is BY FAR, my favorite way to make standing rib roast. To see how to cook a prime rib in the oven without peeking, check out my 5-Star Rated Garlic Herb Prime Rib recipe with Prime Rib Rub. It’s only of the oldest prime rib recipes found online.
Pros:
– Virtually foolproof method for an even cook and tender result.
– Minimal hands-on time.
Cons:
– Requires a few hours of patience as the meat cooks.
– Temperature consistency can be affected by oven quality and age.
Approximate Cook Time:
– Initial 45 minutes cook time plus 5 minutes per pound for medium-rare prime rib.
Oven Roasted Prime Rib
Oven roasting is a traditional and widely-used method for cooking prime rib, offering a perfectly cooked roast with a browned exterior and juicy interior.
Pros:
– Reliable and straightforward; ideal for beginners.
– Allows for precise temperature control for consistent doneness.
Cons:
– Takes time and monitoring to ensure it’s cooked just right.
– Can dry out if overcooked.
Approximate Cook Time:
– 15-20 minutes per pound.
Smoked Prime Rib
Smoking infuses prime rib with a deep, smoky flavor that adds an extra layer of richness to the meat, creating a memorable dining experience. My Smoked Prime Rib recipe creates a perfectly seasoned crisp crust with a buttery interior.
Pros:
– Enhances flavor with smoky, savory notes.
– Creates a beautiful crust on the roast.
Cons:
– Requires a smoker and can take several hours.
– Needs close attention to maintain proper smoking temperature.
Approximate Cook Time:
– 40 minutes per pound.
Sous Vide Prime Rib
Sous vide involves vacuum-sealing the meat and immersing it in a water bath at a precise, consistent temperature, ensuring an evenly cooked prime rib every time. My Sous Vide Prime Rib recipe is a very stress-free way to cook prime rib roast.
Pros:
– Provides precise control over doneness without overcooking.
– Incredibly tender, with a perfect edge-to-edge color.
Cons:
– Requires special sous vide equipment.
– Typically needs finishing in a hot pan or grill for a browned crust.
Approximate Cook Time:
– 8 hours minimum, up to 24 hours.
Grilled
Grilling a prime rib is an excellent choice for adding smoky, charred flavor, and it’s an impressive cooking method for an outdoor gathering.
Pros:
– Imparts a delicious smoky, grilled flavor.
– Great for summertime or outdoor events.
Cons:
– Can be challenging to monitor temperature consistently on a grill.
– Requires turning or moving for even cooking.
Approximate Cook Time:
– 1.5-2 hours for medium-rare.
Rotisserie Prime Rib
Using a rotisserie allows the prime rib to cook evenly while self-basting, resulting in a juicy, tender interior with a well-browned crust. While not a popular method, it’s a great method to ensure an evenly cooked and juicy prime rib roast.
Pros:
– Produces an evenly cooked roast with a flavorful crust.
– The self-basting rotation keeps the meat moist.
Cons:
– Requires a rotisserie setup or rotisserie attachment for your grill.
– Timing and monitoring can be tricky for even doneness.
Approximate Cook Time:
– 15-20 minutes per pound over medium heat, until reaching desired internal temperature.
Here’s a recipe to check out: Rotisserie Roast.
Standing Rib Roast Recipe
Each of these methods can produce a delicious prime rib, allowing you to customize your cooking process based on your time, equipment, and preferred flavor profile.
More Recipes and Reference Guides
Outside of the prime rib recipe itself, here are a few more related recipes and guides to check out:
If you need extra advice or have questions, leave a comment below! I’ve been cooking prime rib for over 20-years and am happy to answer any questions you may have.
Melt In Your Mouth Prime Rib Roast
Servings: 10 People
Calories: 1129kcal
Cost: $125
Prevent your screen from going dark
Equipment
Ingredients
Prime Rib
- 1 2-6 Bone Prime Rib Roast, boned and tied
- 3 tbsp olive oil
- 3-4 clove garlic, sliced
Prime Rib Rub
- 1 tbsp Dried Thyme
- 1 tbsp Dried Rosemary
- 1 tbsp Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 2 tbsp Kosher Salt
Instructions
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Remove the prime rib from the refrigerator 4 hours before cooking.
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OPTIONAL: Minutes before cooking, bone and tie the roast.
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Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
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Rub the outside of the roast with high quality olive oil.
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Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
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Let rest while the oven pre-heats to 500 degree F (260 degree C).
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Transfer the roast to a roasting pan, bone side down.
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Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
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Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
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This will provide a nice crunch on the exterior. The seasoning rub will get charred but that’s what creates the deeply savory crust.
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After your calculated cooking time is up, turn the oven off but DON’T OPEN THE OVEN DOOR.
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After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
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If you prefer medium just keep it in the oven until it reaches 150 degrees F.
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Remove from the oven and let rest for 10 minutes.
Notes
Nutrition
Calories: 1129kcal | Carbohydrates: 2g | Protein: 50g | Fat: 101g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 45g | Cholesterol: 219mg | Sodium: 1559mg | Potassium: 835mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 6mg
