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Perfect Prime Rib roast, partially sliced, showing a juicy medium-rare center and herb crust on a wooden board.

Perfect Prime Rib — Carving & Resting Tips Inside

Learn how to prepare a perfect prime rib, from selecting the roast to mastering carving and resting techniques. This guide is for home chefs of all levels looking to create an impressive holiday dinner.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Prime Rib
  • 1 about 7-pound prime standing rib roast 3 to 4 bones, preferably cut away from the bones and tied back on
  • 1 tablespoon kosher salt you might not need all of this
For the Horseradish Cream Sauce (Optional)
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Roasting pan
  • Oven
  • Meat thermometer
  • Sharp carving knife
  • Cutting board

Method
 

  1. Preheat your oven to 450°F (230°C). Pat the prime rib dry with paper towels. Rub the entire roast with kosher salt.
  2. Place the roast, fat-side up, in a roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
  3. Roast at 450°F (230°C) for 15 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue roasting. For medium-rare, roast for about 13-15 minutes per pound. For medium, roast for about 15-17 minutes per pound.
  4. Remove the roast from the oven when the thermometer registers 120°F (49°C) for medium-rare or 130°F (54°C) for medium. Transfer the roast to a cutting board.
  5. Tent the roast loosely with foil and let it rest for at least 30 minutes. This resting period is crucial for a juicy roast.
  6. While the roast rests, prepare the horseradish cream sauce if desired. In a medium bowl, whisk together the heavy cream, sour cream, prepared horseradish, black pepper, salt, and cayenne pepper (if using) until well combined.
  7. To carve, remove the strings. Slice the roast away from the bones. Then, slice the meat against the grain into your desired thickness. Serve with the horseradish cream sauce.

Notes

For an even cooking surface, you can tie the roast back onto the bones if it was cut away. If you don't have a meat thermometer, a general guideline for roasting is about 13-15 minutes per pound for medium-rare at 325°F (160°C) after the initial sear.

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