By Becky Hardin
Published Apr 16, 2020
When I’m looking for an easy and impressive dish for the holidays, I turn to this Prime Rib Roast! Also known as a standing rib roast, this recipe lets the flavor of high-quality beef shine through for an impressive main dish. You only need a few ingredients to cook this roast in the oven, and it will come out so tender and flavorful.
Super Simple Prime Rib Roast Recipe
This standing rib roast has the simplest ingredient list you’ll find for a main dish. It’s all about high-quality beef and some seasonings– you don’t need much to make it taste amazing! My family absolutely loves this roast for holidays and large family gatherings.
5-Star Review
“This is the BEST prime rib EVER! My family loves it and they always look forward to me making it on Christmas Day!” – Jennifer
Ingredients1x2x3x
- ▢ 7 pound prime rib roast (3-4 ribs)
- ▢ Kosher salt
- ▢ Freshly ground black pepper
- ▢ Garlic powder
- ▢ Smoked paprika
- ▢ Brandy Peppercorn Sauce for serving (click for recipe!)
Video
Instructions
Note:This roast is best if prepared (through step 4) 8-48 hours ahead.
- Spray a V-rack (that will fit in a large roasting pan) or a wire rack (that will fit in or across a rimmed baking sheet) with nonstick cooking spray.
- Leave the twine in place and score (cut slits across) the fat-cap with a sharp knife. 7 pound prime rib roast
- Generously season roast with kosher salt (about ½ teaspoon per pound) and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack. Kosher salt, Freshly ground black pepper
- If time allows, place the prepared roast, uncovered, in the refrigerator overnight or up to 48 hours before roasting. This will allow the salt to penetrate the meat more thoroughly and will improve browning.
- When ready to cook the roast, remove it from the refrigerator 1 hour before cooking. and preheat the oven to 200°F.
- Sprinkle with more kosher salt and freshly ground black pepper, garlic powder, and smoked paprika. Garlic powder, Smoked paprika
- Place the roast in the oven and cook until the center of roast registers 115°F. Begin checking the internal temperature at 3 hours and then every 15 minutes, thereafter, until it reaches the desired temperature.
- Turn off the heat and leave the roast in the oven until it reaches 125°F (rare) on an instant-read thermometer, 130°F (medium-rare), 135°F (medium).
- Remove roast from the oven and tent loosely with foil. Allow it to rest 15-30 minutes.
- Meanwhile, set the oven to 500°F.
- About 10 minutes before serving, remove the foil, sprinkle the roast with freshly ground black pepper and place the roast back in the oven. Cook until it is beautifully browned and a little crisp on the outside.
- Transfer the roast from the oven, cut the twine holding it together and remove the bones.
- Serve immediately with brandy peppercorn sauce . Brandy Peppercorn Sauce
Becky’s Tips
- When selecting a roast, plan for 1 rib for every 2 people, or a little under 1 pound per person. For the best quality, make sure there is plenty of visible marbling (aka fat)–you want the extra flavor and juiciness it adds.
- Carve one slice of roast per guest and leave the rest of the roast intact until needed more servings. This will keep the roast warm and help to retain its flavorful juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Prime Rib Roast Temperature Chart
Check the chart below to find out what the internal temperature will be for each level of doneness. I recommend cooking your standing rib roast to medium-rare for a juicy, tender, delicate flavor!
- Rare: 125°F
- Medium Rare: 130°F
- Medium: 135°F
- Well Done: 140°F
Let it cook in the oven uncovered. You will cover it loosely while it rests, but not while it is cooking. I recommend pulling the roast out of the oven about 5°F before the desired temperature because it will continue to cook as it rests.
Extra Tips!
When making a recipe like this and you really want to wow, I recommend heading to your local butcher instead of making the typical grocery store run. They’ll have high-grade cuts and can help you select the best option for your meal.
Ideally, you’ll salt up to 48 hours before cooking, but I recommend doing it at least overnight (8 hours). This gives salt time to penetrate the surface of the meat, which will make it much more flavorful.
How to Cook Prime Rib Roast Step by Step
Prep the Roast: Spray a V-rack (that will fit in a large roasting pan) or a wire rack (that will fit in or across a rimmed baking sheet) with nonstick cooking spray. Leave the twine in place and score (cut slits across) the fat cap of a 7-pound prime rib roast with a sharp knife.
Salt the Roast: Generously season roast with kosher salt and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack. If time allows, place the prepared roast, uncovered, in the refrigerator overnight or up to 48 hours before roasting. This will allow the salt to penetrate the meat more thoroughly and will improve browning.
Season the Roast: When ready to cook the roast, remove it from the refrigerator 1 hour before cooking and preheat the oven to 200°F. Sprinkle with more kosher salt freshly ground black pepper, garlic powder, and smoky paprika.
Cook the Roast: Place the roast in the oven and cook until the center of roast registers 115°F. Begin checking the internal temperature at 3 hours and then every 15 minutes thereafter, until it reaches the desired temperature. Turn off the heat and leave the roast in the oven until it reaches 125°F (rare) on an instant-read thermometer, 130°F (medium-rare), 135°F (medium). Remove the roast from the oven and tent it loosely with foil. Allow it to rest for 15-30 minutes.
Brown and Serve: Meanwhile, set the oven to 500°F. About 10 minutes before serving, remove the foil, sprinkle the roast with freshly ground black pepper, and place the roast back in the oven. Cook until it is beautifully browned and a little crisp on the outside. Transfer the roast from the oven, cut the twine holding it together, and remove the bones. Serve immediately with brandy peppercorn sauce .
How to Store and Reheat
I always let this prime rib roast cool before storing. I recommend only cutting slices as you serve, so you should have most of your roast intact when it comes time to store leftovers. Fully wrap it in plastic wrap, then store in the fridge up to 5 days.
Cut and reheat slices in the oven as you need them. The beef makes for great sandwiches if you aren’t planning for another formal dinner in the following days.
How to Freeze
To freeze, tightly wrap the roast in plastic wrap, then wrap in aluminum foil for an extra layer of protection. If it’s already cut into slices, place them in a freezer-safe bag to store. Otherwise, place the wrapped roast in the freezer as is.
I freeze it for up to 3 months, then defrost in the fridge before heating and serving.
Serving Suggestions
With this standing rib roast at the center of the table, you can’t go wrong no matter what sides you choose.
I love to serve it with Instant Pot scalloped potatoes or parmesan creamed potatoes and plenty of veggies. I like it with these creamy green beans and it will also taste great with these creamy garlic mushrooms . Round out the meal with homemade dinner rolls .
The brandy sauce in the recipe card is my favorite to serve with this roast, but you can use something else. Horseradish, au jus, Bearnaise, mustard cream sauce , or a creamy mushroom sauce are all good options.
More Steak Recipes to Try
Steak and Potatoes
Surf and Turf (Steak and Lobster)
How to Cook Ribeye Steak (Pan-Seared Ribeye)
How to Cook Steak in the Oven
Prime Rib Roast Recipe
Ingredients
- 7 pound prime rib roast (3-4 ribs)
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Smoked paprika
- Brandy Peppercorn Sauce for serving (click for recipe!)
Instructions
Note:This roast is best if prepared (through step 4) 8-48 hours ahead.
- Spray a V-rack (that will fit in a large roasting pan) or a wire rack (that will fit in or across a rimmed baking sheet) with nonstick cooking spray.
- Leave the twine in place and score (cut slits across) the fat-cap with a sharp knife. 7 pound prime rib roast
- Generously season roast with kosher salt (about ½ teaspoon per pound) and pepper and place the roast, fat-cap up, on the prepared V-rack or wire rack. Kosher salt, Freshly ground black pepper
- If time allows, place the prepared roast, uncovered, in the refrigerator overnight or up to 48 hours before roasting. This will allow the salt to penetrate the meat more thoroughly and will improve browning.
- When ready to cook the roast, remove it from the refrigerator 1 hour before cooking. and preheat the oven to 200°F.
- Sprinkle with more kosher salt and freshly ground black pepper, garlic powder, and smoked paprika. Garlic powder, Smoked paprika
- Place the roast in the oven and cook until the center of roast registers 115°F. Begin checking the internal temperature at 3 hours and then every 15 minutes, thereafter, until it reaches the desired temperature.
- Turn off the heat and leave the roast in the oven until it reaches 125°F (rare) on an instant-read thermometer, 130°F (medium-rare), 135°F (medium).
- Remove roast from the oven and tent loosely with foil. Allow it to rest 15-30 minutes.
- Meanwhile, set the oven to 500°F.
- About 10 minutes before serving, remove the foil, sprinkle the roast with freshly ground black pepper and place the roast back in the oven. Cook until it is beautifully browned and a little crisp on the outside.
- Transfer the roast from the oven, cut the twine holding it together and remove the bones.
- Serve immediately with brandy peppercorn sauce . Brandy Peppercorn Sauce
Video
Notes
- When selecting a roast, plan for 1 rib for every 2 people, or a little under 1 pound per person. For the best quality, make sure there is plenty of visible marbling (aka fat)–you want the extra flavor and juiciness it adds.
- Carve one slice of roast per guest and leave the rest of the roast intact until needed more servings. This will keep the roast warm and help to retain its flavorful juices.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
