Learn how to make a Roasted Bone-In Prime Rib using this tested and perfected recipe! This spectacular cut of beef is incredibly delicious and actually very easy to make. Spread a tasty herb butter rub over the prime rib, then slow roast it in the oven for flavorful, perfectly cooked prime rib every time!

slice of prime rib on the bone on plate and whole prime rib on cutting board behind it

Thank you to my friends at California Beef Council for sponsoring today’s post!

Table of contents

When it comes to planning the ultimate holiday meal, or special occasion dinner, a bone-in prime rib is always an impressive centerpiece to the meal. Also known as a standing rib roast, a bone-in prime rib is juicy, flavorful and makes for a wonderful presentation.

When a prime rib is cut into slices, it becomes a ribeye. If you’re shopping for a prime rib outside of the holiday season, head to your butcher counter in the morning, before they’ve cut the steaks for the day. This way, they’ll be able to sell you a whole prime rib, before they’ve cut it into ribeyes.

Always ask to have the prime rib frenched, which means that the butcher will remove the extra fat from around the bones. This will make for a beautifully presented bone-in prime rib!

The secret to making the perfect prime rib every time is to follow these 3 simple steps.

  1. Start by cooking it under high heat. This will give the outside a delicious crust.
  2. After a quick cook under high heat, cook it low and slow. This will give you the perfect pink center!
  3. Rub the prime rib with a delicious butter herb rub. A prime rib is already incredibly flavorful, so it doesn’t need much seasoning. This herb rub adds the perfect amount of flavor to make a mouth-watering dish!

Don’t be intimidated by this classic beef recipe, just follow this simple recipe and I promise, it will be so easy to make! I even have a video at the bottom of this post that will walk you through every step of this easy recipe, so be sure not to miss that!

uncooked bone in prime rib on cutting board

Ingredients

  • Bone In Prime Rib – this recipe is meant for an 8-12 pound bone-in prime rib, also known as a ribeye roast, prime rib roast or standing rib roast. It can also be made with a smaller roast, that’s 4-6 pounds, but you will need to cut the other ingredients in half. This recipe can also be made using a boneless prime rib.
  • Unsalted butter – if using salted butter, cut the amount of added salt to this recipe in half.
  • Fresh herbs – I used a combination of fresh thyme, rosemary and parsley. Feel free to use this combination, or add in fresh sage, oregano or basil. You’ll need 6 tablespoons of fresh herbs, no matter the combination.
  • Garlic – fresh crushed cloves of garlic are preferred for the best flavor.
  • Salt + black pepper – to season the butter for the roast.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, ingredient quantities and a step by step video, scroll to the recipe card at the bottom of this post.

butter, garlic and herbs in glass mixing bowl
herb butter rubbed ribeye roast in roasting pan with sliced onions
roasted prime rib in roasting pan
thermometer that reads 125 degrees stuck in cooked prime rib

Start this recipe by removing the roast from the fridge and placing it on a cutting board at room temperature for at least one hour, or up to two hours. This will allow the meat to cook more evenly.

You’ll also want to place the butter on the countertop at room temperature for at least 30 minutes to soften it before starting the recipe. At this time, go ahead and preheat the oven temperature to 450°F.

  1. In a small bowl, combine unsalted butter, fresh rosemary, thyme and parsley, with crushed garlic cloves, salt and black pepper.
  2. Rub the herb butter paste in a light layer on the bottom of the ribeye roast and the sides, then place the ribeye roast, bone side down, in a roasting pan and slater a thick layer of the herb butter on top of the roast.
  3. Roast in a 450°F oven for 20 minutes. Turn the heat on the oven down to 250°F and continue to cook for approximately 12-15 minutes per pound of meat.
  4. Use a meat thermometer to check the internal temperature of the meat. I recommend removing it from the oven at 122°F, as the internal temperature will continue to rise 5-10 degrees as you rest the meat. Once the prime rib is removed from the oven, loosely cover it with aluminum foil and let it rest for at least 30 minutes before slicing and serving.

Slice the prime rib against the grain, into approximately 1/2 – 1 inch slices. You can either slice between the bones, or slice the bone out from under the roast, then slice the roast using a sharp knife or electric knife.

bone in prime rib on wood cutting board with slice cut off of the meat

Shopping for a prime rib

  • When shopping for a prime rib outside of the holiday season, head to your butcher counter in the morning, before they’ve cut the steaks for the day. A prime rib is also known as a ribeye roast, because it is the cut of meat that becomes a ribeye. The butchers will cut a ribeye roast into ribeyes in the morning to sell in the meat case that day. If you head to the grocery store in the morning, they’ll be able to sell you a whole ribeye roast, before they’ve cut it into ribeyes.
  • Bone-in prime rib is sold by the pound, or by how many bones you want in the prime rib. Most prime ribs will be approximately 2-2 1/2 pounds per bone, so a 4 bone prime rib will equal approximately 8-10 pounds.
  • When purchasing a bone-in prime rib, you’ll want to purchase approximately 1 pound of meat per person. Some of that weight will be in the bones and the end weight after cooking the prime rib will be less, so the final serving amount per person will be approximately 1/2 pound.
  • If you want the ribs showing in the prime rib, you’ll want to ask the butcher to “french” the ribs. This means that they’ll remove the extra fat from around the bones.

Recipe tips

  • If using a frozen ribeye roast to make this recipe, move it from the freezer to the refrigerator 2-3 days before making this recipe, to allow it to thaw completely.
  • Add beef broth, or water, to the bottom of the roasting pan. When the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan. You can also add sliced onions, or other vegetables, to the bottom of the pan. You can then use the drippings and broth in the bottom of the pan (and vegetables if added) to make a delicious sauce or use it as the base for soup. I like to add beef broth and thinly sliced onions to the pan to make French onion soup.
  • Do not melt the butter for the butter herb rub, instead simply soften it at room temperature. Softened butter mixed with the herbs will create a paste that will easily stick on the prime rib. Melted butter will drip off of the prime rib.
  • If you don’t have a roasting pan, place the ribeye roast on top of a wire rack inside of a rimmed baking sheet, or baking dish.
  • The ribeye roast will need to cook for approximately 12-15 minutes per pound of meat for medium rare. Always use a meat thermometer to check the internal temperature and remove it from the oven when it reaches 122°F for a perfect medium-rare prime rib. The internal temperature will continue to rise 5-10 degrees while it rests, after you’ve removed it from the oven.
  • Always rest the ribeye roast for 30 minutes before slicing. This will allow the juices to redistribute throughout the meat and will give you perfectly juicy prime rib.
  • If the meat is fully cooked ahead of the time that you wish to serve it, wrap it in butcher paper and store it in a cooler (with no ice) for up to 4 hours. This will keep the meat warm without overcooking it.
slice of prime rib with the bone on plate with fresh rosemary sprigs

What to serve with it

Prime rib is delicious around the holidays, but it’s easy enough to make any time of the year. It makes for an impressive dinner for friends or family, celebrations or birthdays. I love to serve it with a side of creamy horseradish sauce, potatoes and vegetables. Try it with any of these scrumptious side dishes!

How to store and reheat

  • To store: leftover prime rib can be stored in the refrigerator, in an airtight container, for up to 5 days. And don’t forget to use the leftover rib bones to make a delicious beef stock!
  • To reheat in the oven (recommended method): preheat the oven to 300°F. Place slices of prime rib on a wire rack on top of a baking sheet. Cover loosely with foil. Place in the oven for 15 minutes. Remove the foil and continue cooking for another 5 minutes. This will reheat the beef without overcooking it.
  • To reheat on the stove: heat a large skillet on the stove, over medium-high heat. Pan-sear the prime rib for 2-3 minutes per side
slice of cooked prime rib on plate with horseradish sauce in bowl

More beef recipes

For more delicious beef recipes to try this holiday season, be sure to visit CalBeef.org and check out these recipes from seasons past!

If you’re excited about making prime rib more often after trying this recipe, be sure to also check out my recipe for Smoked Prime Rib!

slice of bone-in prime rib on white plate with fresh rosemary sprigs
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Roasted Bone-In Prime Rib

Learn how to make a Roasted Bone-In Prime Rib using this tested and perfected recipe! This spectacular cut of beef is incredibly delicious and actually very easy to make. Spread a tasty herb butter rub over the prime rib, then slow roast it in the oven for flavorful, perfectly cooked prime rib every time!
Servings: 10 people
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Resting Time: 30 minutes
Total Time: 3 hours 10 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Instructions

  • Place the beef roast on a cutting board on the countertop for at least one hour (or up to 2 hours) so it can come up to room temperature. This will allow the meat to cook more evenly.
  • Preheat the oven to 450°F.
  • Pour 1-2 cups of water or beef broth in the bottom of a roasting pan. As the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan.
  • In a small bowl, combine the softened butter, rosemary, thyme, parsley, garlic, salt and pepper, until it forms a paste.
  • Rub the bottom of the prime rib, under the bones, with a light layer of the herb butter.
  • Place the prime rib, bone side down, in the roasting pan, and slather the remaining herb butter over the prime rib.
  • Place in the oven for 20 minutes.
  • After 20 minutes, turn the temperature on the oven down to 250°F and continue to cook the prime rib for 12-15 minutes per pound of meat, or until the internal temperature reaches 122°F for medium rare. The internal temperature will continue to rise 5-10 degrees as you rest the meat.
  • Remove the roast from the oven, cover loosely with foil and let it rest for at least 30 minutes before slicing and serving.
  • Slice against the grain into approximately ½ inch slices. You can serve the slices with the bone, or remove the bones before slicing the meat.

Video

Notes

  • This recipe is meant for an 8-12 pound bone-in prime rib, but it can also be made with a smaller roast, that’s 4-6 pounds, but you will need to cut the other ingredients in half. This recipe can also be made using a boneless prime rib.
  • When shopping for a prime rib outside of the holiday season, head to your butcher counter in the morning, before they’ve cut the steaks for the day. A prime rib is also known as a ribeye roast, because it is the cut of meat that becomes a ribeye. The butchers will cut a ribeye roast into ribeyes in the morning to sell in the meat case that day. If you head to the grocery store in the morning, they’ll be able to sell you a whole ribeye roast, before they’ve cut it into ribeyes.
  • When purchasing a bone-in prime rib, you’ll want to purchase approximately 1 pound of meat per person. Some of that weight will be in the bones and the end weight after cooking the prime rib will be less, so the final serving amount per person will be approximately 1/2 pound.
  • If you want the ribs showing in the prime rib, you’ll want to ask the butcher to “french” the ribs. This means that they’ll remove the extra fat from around the bones.
  • If using a frozen ribeye roast to make this recipe, move it from the freezer to the refrigerator 2-3 days before making this recipe, to allow it to thaw completely.
  • Do not melt the butter for the butter herb rub, instead simply soften it at room temperature. Softened butter mixed with the herbs will create a paste that will easily stick on the prime rib. Melted butter will drip off of the prime rib.
  • If you don’t have a roasting pan, place the ribeye roast on top of a wire rack inside of a rimmed baking sheet, or baking dish.
  • If the meat is fully cooked ahead of the time that you wish to serve it, wrap it in butcher paper and store it in a cooler (with no ice) for up to 4 hours. This will keep the meat warm without overcooking it.
 

Nutrition Facts

Calories 1522kcal (76%)Carbohydrates 2g (1%)Protein 62g (124%)Fat 118g (182%)Saturated Fat 62g (310%)Polyunsaturated Fat 5gMonounsaturated Fat 57gTrans Fat 1gCholesterol 323mg (108%)Sodium 671mg (28%)Potassium 1038mg (30%)Fiber 0.4g (2%)Sugar 0.05gVitamin A 715mg (14%)Vitamin C 4mg (5%)Calcium 54mg (5%)Iron 7mg (39%)
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