Learn how to cook a small prime rib roast with this easy standing rib roast recipe. Bone-in prime rib roast is slathered in herb butter and roasted to juicy perfection for a delicious holiday entree.
Want to try another tasty rib recipe? Check out my Red Wine Short Ribs, Five-Spice Short Ribs, and Thai-Style Baby Back Ribs.
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This prime rib roast is salted the day before, slathered with homemade herb butter, and then roasted until the center is pink and succulent. As it roasts, the garlicky, herbaceous butter helps the roast retain moisture while also yielding a crispy, flavorful crust.
Served with an option of either spicy horseradish cream, like my homemade horseradish sauce, or rich and savory au jus, this roast is the most mouthwatering centerpiece for special occasions.
Why This Prime Rib Roast Recipe Works
- Perfect Holiday Entree – This roast is a classic choice for Christmas dinner. Use it as the main course of any feast and serve it with various side dishes. (I have some yummy serving options below as well as a guide for how much you need to serve a crowd!)
- Easy Prep – Learning how to cook a prime rib roast may seem intimidating but when you take it step by step, you see how simple it is. In this post, we’ll discuss prime rib roast cooking time and all the tips you need to make the best prime rib recipe.
- Ideal for Small Gatherings – A small prime rib roast is an affordable way to splurge on this indulgent cut of beef. Whether you want to add something special to a potluck with other entrees, or host an intimate dinner, this is the perfect choice.
What is a Prime Rib Roast?
Prime rib roast, also known as standing beef rib roast or ribeye roast, is the most superior cut of roast beef. It comes from the primal rib section of the cow. Known for its marbling, this rich, fatty cut of beef boasts juicy flavor.
Tools You’ll Need
Ingredients You Will Need for Roast Prime Rib
The ingredients for prime rib are very simple so we get fancy with the butter mixture and sauces. You can whip up a quick, creamy horseradish sauce or use pan drippings for an easy jus.
Prime Rib Roast
- Standing rib roast – Bone-in prime rib is always more flavorful than boneless prime rib. Also, using beef with the bones still intact insulates the meat, resulting in juicier ribs.
- Seasoning – Use kosher salt, preferably Diamond Crystal. The rib roast is seasoned with salt 24 hours before which will yield, juicy and flavorful meat. Keep in mind that it’s important to salt the standing rib roast well, but do use your discretion as you know your salt preference best.
Butter Mixture
- Salted butter – This is the foundation of flavor and the binding ingredient that helps all the other ingredients stick to the surface of the roast.
- Lemon – Zested lemon adds a fresh, aromatic flair to the mix.
- Freshly cracked black pepper – This has a stronger, more pungent flavor than regular pepper.
- Fresh herbs – Use coriander and finely chopped fresh rosemary and fresh thyme.
- Garlic – Minced fresh garlic. Do not use bottled because the taste isn’t nearly as good.
Horseradish Cream
- Creme fraiche – Use this or sour cream (full-fat) as the creamy base.
- Horseradish – This adds a zesty, spicy kick.
- Apple cider vinegar – Add for tang and balance of flavor.
- Quality mayonnaise – This enriches the sauce.
- Kosher salt – Use Diamond Crystal brand.
- Chives – Finely chopped.
- Worcestershire sauce – This is savory and slightly sweet with umami flavor.
- Freshly ground black pepper – Add to taste.
How do you prepare prime rib before cooking?
- Salt beef. 24 hours before roasting, remove roast from the refrigerator. Pat dry and generously season with kosher salt. Place on a ¼ baking sheet with a wire rack and into the refrigerator uncovered for 24 hours.
- Allow meat to come to temp. Remove roast from the refrigerator 1½-2 hours before roasting. Add all herbed butter ingredients together and mix until combined. Set aside.
How To Cook a Small Prime Rib Roast
The key to the best prime rib is roasting at a higher temperature initially for a textured herb crust, and then lowering the temperature for tender meat beneath the surface.
- Preheat oven to 450°F.
- Smear with butter and roast. Once roast comes to temp, smear butter mixture all over the roast.
Place the meat probe into the thickest part of the roast, then transfer roast to the oven. Bake for 22-30 minutes (~15 minutes per pound of meat) or until the roast is darkened. Lower temperature to 325°F and continue to roast until internal temperature reaches 120°F for medium rare (keep in mind the internal temperature of the roast will continue to increase as the meat rests).
3. Rest. Tent prime rib with foil as it rests.
4. Transfer roast to a cutting board and carve into ½-inch thick slices. Enjoy!
Horseradish cream sauce
Add all ingredients to a bowl and stir to mix well. Set aside until ready to use.
Boneless or Bone-In Prime Rib Roast?
I highly recommend opting for a bone-in rib roast as it will retain more flavor. The ribs also serve as a buffer so the meat doesn’t touch the pan as it roasts. Carving is fairly simple. Once it’s time to slice, remove the bone by using a carving knife to carve alongside the bone from end to end.
Additionally, you can ask your butcher to remove the bone for you and then attach it using butcher’s twine. Cook the roast with the twine and just before serving remove the twine and the ribs.
How Long to Cook Prime Rib Roast
Cooking times vary based on the size of the roast and your desired level of doneness. Measure cooking times by the pound, roasting prime rib at a rate of ~15 minutes per pound.
This recipe uses a 4½-pound prime rib so that’s about 1 hour and 7 minutes.
Then, lower the oven temperature to 325°F and roast until it reaches your desired internal temperature. Use a meat thermometer for accuracy.
- Rare – 115 -119°F
- Medium Rare (recommended) – 120-125°F
- Medium – 126-134°F
- Medium Well – 135-140°F
- Well – Just kidding. Please don’t overcook your prime rib!
Note: The internal temperature of the roast will continue to increase as the meat rests (by about 6-10 degrees). If you take it out too soon, you can always pop it back in. But you can’t fix an overcooked roast.
How Much Prime Rib Per Person
The consensus is that 1 rib bone serves about 2 people. So by that standard, this recipe for 4½ pounds of prime rib (2 rib bones) comfortably serves 4 people. However, it depends on how hungry your guests are and how many sides are being served with it. Use the following as a general guide.
- 2 ribs = ~4 pounds; 3-4 people
- 3 ribs = ~6 pounds; 5-6 people
- 4 ribs = ~8 pounds; 7-8 people
- 5 ribs = ~10 pounds; 9-10 people
Tips and Tricks
- Salt the roast 24 hours before cooking. This aids in a juicier and flavorful rib roast.
- Choose well marbled meat. You’re already spending a fair amount on the roast, if possible, opt for a prime rib roast. Prime-graded beef is well-marbled, and yields a more flavorful, tender, and juicier prime rib.
- Let the meat come to room temperature before placing it in the oven. Take it out of the fridge 1½-2 hours before you plan to roast. This ensures even cooking.
- Use a meat probe/thermometer. Now’s not the time to play the guessing game with the doneness of your roast. A thermometer is the only way to guarantee a perfectly cooked standing rib roast.
- Use an oven thermometer. In addition to a meat prob, an oven thermometer ensures the oven is at the desired temp. You will be surprised to find out that a lot of ovens are not accurate and you may need to make adjustments.
- Be sure to let the meat rest. While the meat rests, the juices redistribute throughout. Skipping the rest means that the juices will spill out as you carve it.
- Always cut across the grain. Slice perpendicular to the lines in the beef grain because if you cut with the grain, the bite will be tough and chewy.
What to Serve with Prime Rib Roast
- Potatoes – Potatoes, in all their forms, provide a comforting and buttery base that complements the richness of the prime rib. Try pairing it with my Fondant Potatoes or these Herbed Mashed Potatoes.
- Roasted Vegetables – Veggies add a fresh, vibrant contrast to the deep, savory flavors of prime rib. Try green beans or brussels sprouts.
- Bread – Warm bead is perfect for sopping up the delicious juices from the prime rib. Try Cheesy Garlic Bread or Buttery Dinner Rolls.
How to Store and Reheat
Store leftover prime rib roast in an airtight container in the fridge for up to 5 days. For the best results, reheat in the oven at 300°F for about 15 minutes covered with aluminum foil, and another 5 minutes without.
Frequently Asked Questions
How long does it take to cook a prime rib?
The cooking time for a prime rib roast varies depending on factors like the size of the roast, desired doneness, and the cooking temperature. However, a general guideline is 5 minutes per pound at a high temperature followed by a significant decrease in temperature and continue to cook for ~15 minutes per pound until the desired internal temperature is achieved. Just keep in mind that the roast continues to cook as it rests outside of the oven.
What is the difference between prime rib and prime rib roast?
The two terms are often used interchangeably but there is a subtle difference. Prime rib references the cut of beef whereas prime rib roast describes the process to cook that meat.
Is prime rib better than ribeye?
Prime rib, often served as a roast, is better for communal-style dining. If you prefer bone-in, tender beef, this is the better option. Ribeye is a boneless steak cut from the same section that provides a concentrated beef flavor and is popular for individual servings.
Do you roast the standing rib roast bone up or down?
Always place the roast bone side down. This position helps the meat retain moisture and cook evenly.
Looking for More Holiday Recipes
- Cranberry Sauce Recipe
- Best Mashed Potatoes
- Baked Candied Yams
- Brown Butter Sage Butternut Squash
- Kale Pomegranate Salad
- Baked Mac and Cheese
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How to Cook a Small Prime Rib Roast
Equipment
- Baking Sheet
- Wire Rack
- Meat Thermometer
- Fine Mesh Sieve
- Sauté pan
Ingredients
Prime Rib Roast
- 4½ pounds (2 ribs) standing rib roast
- kosher salt, Diamond Crystal brand
Butter Mixture
- 1½ sticks salted butter, room temperature
- ½ medium lemon zested
- 2 tablespoons garlic, minced, do not use bottled
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1½ teaspoons ground coriander
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon kosher salt, or to taste, Diamond Crystal
Horseradish Cream
- ½ cup creme fraiche, can use sour cream (full-fat)
- 2 tablespoons horseradish
- 2 tablespoons chives, finely chopped
- 1½ tablespoons quality mayonnaise
- 1¼ teaspoons worcestershire sauce, plus more to taste
- 1 teaspoon apple cider vinegar
- ¼ – ½ teaspoon kosher salt, or to taste, Diamond Crystal
- freshly ground black pepper, to taste
Jus (optional)
- ⅓ cup prime rib drippings
- 2 tablespoons all-purpose flour,
- 1½ cups, beef broth, low sodium
- ⅓ cup red wine, I use pinot noir
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 2 teaspoons worcestershire sauce, plus more to taste
Instructions
- Salt beef. 24 hours before roasting, remove roast from the refrigerator. Pat dry and generously season with kosher salt. It's important to salt the standing rib roast well, but do use your discretion as you know your salt preference best. Place on a ¼ baking sheet with a wire rack and into the refrigerator uncovered for 24 hours. It's important to season the roast well; the salt will dry out moisture and over time, be reabsorbed back into the meat, resulting in an ultra flavorful prime rib.
- Allow meat to come to temp. Remove roast from the refrigerator 1½ hours (1 to 2 rib size) to 2+ hours (for 3 rib size and above) before roasting. Add all herbed butter ingredients together and mix until combined. Set aside.
- Preheat oven to 450°F.
- Smear with butter and transfer to the oven. Once roast comes to temp, smear butter mixture all over the roast. Place the meat probe into the thickest part of the roast, then place back on the wire rack, bone-side down. Transfer roast to the oven. Bake for 22-30 minutes (5 minutes per pound of meat) or until the roast is darkened. Lower temperature to 325°F and continue to roast until internal temperature registers 120°F-122°F for medium rare on the meat thermometer (about 15-16 minutes per pound, see notes below for more details.) Also, keep in mind the internal temperature of the roast will continue to increase as the meat rests. See blog post for temperatures based on preferred doneness.While standing rib roast is in the oven, make the cream sauce.
- Rest. Tent prime rib with foil and leave to rest for 25 minutes. Transfer roast to a cutting board and flip to rib side facing up. Carve along the bone to remove. Flip roast back on its bottom and carve into ¾-inch thick slices. Enjoy!
Horseradish cream sauce
- Add all ingredients to a bowl and stir to mix well. Set aside until ready to use.
Jus
- Once roast is resting, pass drippings through a sieve. Heat sauté pan over medium heat. Pour ⅓ cup of drippings into pan once it gets hot and add flour. Use a whisk to mix well and cook for two minutes.
- Add beef stock and red wine. Bring to a boil, then lower heat to medium-low and simmer. Cook until the mixture thickens and slightly reduces. Add worcestershire sauce and season to taste with freshly cracked black pepper and kosher salt. Adjust seasoning with more worcestershire sauce, if necessary. Keep warm until ready to serve.
Canan Agaoglu says...
I made this for the first time last year for a small roast and for a large one. It seemed to work fine for the larger cut of prime rib as well. It was fabulous! Making it again this year. I’m leaving it in the refrigerator to dry out a bit longer.
Geoffrey Selling says...
Excellent prime rib. Delicious.
Extremely helpful directions.
All the little notes really add up to success.
Susan Y says...
This looks amazing, but do you rinse or wipe off the dry brine before seasoning and cooking?
Jeri Mobley-Arias says...
No need to wipe of the brine.
Tria says...
This was the best prime rib I’ve ever made. Ive tried 3 other recipes but nothing compares to this one. The flavor is perfect and its straightforward to make. I’ll be making this again for the holidays.
Leila says...
This was my first time making a small prime rib and it was phenomenal. The instructions were thorough and easy to follow. The butter rub was delicious but the horseradish sauce was was good with the prime rib . Perfect recipe and will be making again and again. Thank you!
Jeri Mobley-Arias says...
Thrilled you enjoyed, Thank you!
Ron says...
Made this for my wife over the holidays and is now one of my go-to recipes!
Jeri Mobley-Arias says...
Thank you, Ron! Glad this will be a repeater recipe for you!
Lola says...
This recipe is so perfect! I made it for my husband and he absolutely loved it! I am definitely making this again!!
Jeri Mobley-Arias says...
So glad you both enjoyed, Lola! Thank you!