How to Cook a Standing Rib Roast (Prime Rib) in the Oven

standing rib roast on a wood cutting board

How to Cook a Standing Rib Roast (Prime Rib) in the Oven

Standing Rib Roast or (Prime Rib) is incredibly flavorful and delicious. Cooking it is surprisingly easy! Follow these simple steps on how to cook a Standing Rib Roast perfectly in the oven!

Course Entree, Main Course

Cuisine American

Prep Time 5

Cook Time 1 30

Resting Time 6

Total Time 7 35

Servings

Calories 859kcal

Author Katie Crenshaw

Equipment

1 oven safe meat thermometer
1 roasting pan with rack

Ingredients

6 pounds standing rib roast
1 tablespoon coarse salt
¼ cup olive oil

Instructions

Pat Standing Rib Roast Dry and leave uncovered in fridge for 3 hours or more. (This will help dry out the outer layer.) Then remove from refrigerator. Generously coat the rib roast with olive oil, salt, and pepper. Place rib roast in a large roasting pan fat side up. Set out 2-3 hours to bring to room temperature.
6 pounds standing rib roast, 1 tablespoon coarse salt, ¼ cup olive oil
Preheat oven at 450 degrees. Insert oven meat thermometer probe in the center of the thickest part of the roast. Place the standing rib roast in the oven and roast for 20 minutes.
Reduce the oven temperature to 350 and continue to cook until the meat thermometer reaches 115 degrees for rare or 120 degrees for medium rare, or 130 degrees for medium. Prime Rib should not be cooked higher than medium.
Remove from oven and let the standing rib roast rest for 20 to 30 minutes. It will continue to cook while resting.After resting, your prime rib should reach 120-129 degrees for rare, 130-134 degrees for medium rare, and 135-144 degrees for medium. Serve with au jus and creamy horseradish sauce.

Video

Notes

Note:

Ask your butcher to cut the bones off and tie them back to the roast. You will keep the flavor of the bones but it will make it much easier to carve. This will also allow you to cook the rib roast on top of the bones. If you keep the bones in the roast, you will have a harder time slicing the meat when ready to serve.
Use a really coarse salt. Do not use table salt.

Nutrition