Roasted Bone-In Prime Rib

slice of bone-in prime rib on white plate with fresh rosemary sprigs

4.62 stars (49 ratings)

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

Cook Time: 2 30

Resting Time: 30

Total Time: 3 10

Author: Whitney Bond

Course: Main Course

Cuisine: American

Video

Ingredients

10 pound bone-in prime rib roast, also called ribeye roast or rib roast
1 cup water, or beef broth
1 cup unsalted butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
8 cloves garlic, crushed
2 teaspoons sea salt
2 teaspoons ground black pepper

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.

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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