Prime Rib Cooking Times Chart

Prime rib, also referred to as standing rib roast, is a beautiful piece of meat. Whenever we need a truly show-stopping holiday roast, we turn to it. A well-cooked prime rib is juicy, full of flavor, and not at all difficult to make. Plus, it's impressive: You'll make your gueststhink you labored for hours, but it'll be your little secret that it was no sweat and really your oven did all the work.

How long do I have to cook prime rib?

Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven. Follow these temperatures for when you'll want to remove the meat from the oven based on your desired doneness.

Medium-rare — 110º

Medium — 120º

Medium-well — 130º

Well — 140º

How do I cook a prime rib roast to medium rare?

Cooking a prime rib to medium rare is our preferred doneness—it has a red, warm center. You'll want to remove the roast from the oven when its internal temperature reaches 110º, which for a 5lb roast should take about 1 hour and 30 minutes. Then, let it rest for at least 15 minutes before slicing and serving.

How long do I cook a small prime rib roast?

A small, typically 5-pound roast will only take about 1 hour 30 minutes to cook.

How do I cook a prime rib roast in the oven?

You're going to want to cook your prime rib at two temperatures: first at the high heat of 450º, which will help get a nice sear on the outside of your meat and lock in its juices, and then at 350º to roast all the way through. Once you sear the meat at a high temp for 30 minutes, you reduce the heat and continue cooking until the meat thermometer reads 120º for medium.

Do I not need to season it with more than salt and pepper?!

Prime rib is such a fancy cut of meat that you don't need to do pretty much anything to it to make it taste delicious. But when we say season with salt and pepper, we mean it: You should be blanketing the meat with a thin layer of salt :)

How do I let a prime rib rest?

This is a very important step. You will be tempted to cut into the roast right away—omg, the smell!—but letting the meat rest before slicing will make sure you don't lose all of its juices, and will ensure the roast increases in internal temperature. Simply transfer the meat to a cutting board and loosely tent it with foil. Let rest 15 to 20 minutes before slicing.

What do I serve with prime rib?

No need to overthink it - mashed potatoes. The perfectly creamy and buttery potatoes go so well with the savory meat. Throw in some roasted cauliflower or Brussels sprouts and you have a perfectly balanced meal.

Have you tried this yet? Let us know how it went in the comments below!

Cal/Serv: 503

Yields: 12

Prep Time: 0 hours 10 mins

Total Time: 3 hours 10 mins

standing rib roast (about 1/2 pound per person)

1 tbsp.

kosher salt

2 tsp.

black pepper

bunch fresh rosemary

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Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450º.
Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast.
Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.)
Remove roast from oven, cover with foil, and let rest 20 minutes.
To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.

Nutrition (per serving): 502 calories, 31 g protein, .3 g carbohydrates, .1 g fiber, 0 g sugar, 41 g fat, 16 g saturated fat, 568 mg sodium

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Makinze Gore Associate Food Editor Makinze is the Associate Food Editor for Delish.com.

Joanna Saltz Hometown: North Caldwell, NJ 7-second life story: I am best described as Captain Chaos—I love my family, my Delish team, loud music, science-fiction movies, laughing, and making people happy.

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