Plan your prime rib
Into the oven
–
Take it out at
–
Your timeline
Times are estimates. Ovens vary, so start checking the temperature early and go by the thermometer, not the clock.
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Prime rib doneness chart
A big roast keeps cooking after it leaves the oven, usually rising 5 to 10 degrees while it rests. So take it out a little before your target.
| Doneness | Take it out at | After resting | Looks like |
|---|---|---|---|
| Rare | 115–120°F (46–49°C) | about 125°F (52°C) | Cool red center |
| Medium-rare | 125°F (52°C) | 130–135°F (54–57°C) | Warm red-pink center |
| Medium | 135°F (57°C) | about 145°F (63°C) | Pink center |
| Well done | 150°F (66°C) | 155–160°F (68–71°C) | Little or no pink |
ℹ️ The USDA's safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Rare and medium-rare are a popular personal choice for prime rib. If you're serving anyone pregnant, elderly or with a weakened immune system, cook to medium or beyond.
How we figure the time
Our planner uses the classic method: 15 minutes at 450°F (232°C) to brown the outside, then 325°F (163°C) until done. As a rough guide, allow about 13 to 15 minutes per pound for rare, 15 to 17 for medium-rare, 17 to 19 for medium and 20 to 22 for well done. Bone-in roasts and cold roasts take longer, so always check with a thermometer in the center of the roast, not touching bone.
When in doubt: classic garlic-herb prime rib
A simple, foolproof roast for a holiday table. A 3-rib roast feeds about 6 to 8 people.
Oven: 450°F (232°C) for 15 min, then 325°F (163°C)
Medium-rare: take out at 125°F (52°C)
Ingredients
- 1 bone-in rib roast, 3 ribs, about 7 lb (3.2 kg)
- 2 tablespoons kosher salt
- 4 tablespoons (55 g) butter, softened
- 6 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons coarse black pepper
Steps
- The day before: pat the roast dry, rub the salt all over, and refrigerate it uncovered on a rack. This seasons the meat and helps the outside brown.
- 1 hour before roasting: take the roast out of the fridge.
- Heat the oven to 450°F (232°C).
- Mix the butter, garlic, rosemary, thyme and pepper. Spread it over the top and sides of the roast.
- Set the roast bone side down in a roasting pan. The bones act as a natural rack.
- Roast 15 minutes at 450°F, then lower the oven to 325°F (163°C) without opening the door.
- Roast until the center reaches your "take it out" temperature from the chart. Use the planner above for timing.
- Move the roast to a cutting board, tent loosely with foil, and rest 20 to 30 minutes.
- Cut along the bones to remove them, then slice across the grain.