How to Make Prime Rib

How to Make Prime Rib

Anytime is a great time to gather the family around for a great Beef Prime Rib dinner. Learn how to make Prime Rib from Dad Cooking Blogger, RJ Jaramillo and CookLikeADad.

Holidays are usually the most common time of the year for Prime Rib Roast, however, around my family, I like to make Prime Rib all year long because of the many types of leftover recipes I can make out of it. From Creamy Chip Beef to Beef Casserole, I love Prime Rib.

The key to my Prime Rib is taking the proper time to marinate the roast with my special recipe of Soy Sauce, Ginger Root and Garlic. Along with a good rub of Montreal Seasoning and fresh Rosemary, you will be all set for the most flavorful Prime Rib you have ever tasted. Follow these steps and enjoy!



Estimate 1.25 pounds of Rib Roast per person, (in this recipe, I am using a 10 pound rib roast)
Roasting Pan and rack
Meat Thermometer

-For additional flavor drippings: Cut (1) Onion, (3) Celery Stalks and (3) Carrots. These will be used at the bottom of the roasting pan with (1) Can of Beef Broth.


2lb. Ziploc Freezer Bag to hold the Roast with Marinade

3-5 Fresh Garlic Cloves and (1) Chopped Onion

1- Tablespoon of fresh Ginger Root, Chopped

12 oz. Soy Sauce or Worcestershire Sauce

2- Tablespoons of Montreal Seasoning

Rub Montreal Seasoning into the meat before placing Rib Roast into the Freezer bag. Pour all liquid contents into the bag along with Rib Roast. Seal bag and allow meat to marinate for 2-3 hours, occasionally rotating bag for proper seasoning.

3 Hours Later…



Remove roast from bag and damp dry the entire roast. Take dry hot skillet on HIGH Heat. Sear all sides of roast before placing on the roasting rack.

Take your roasting pan and add the “flavor drippings” mentioned above to the base of the pan and place the roasting rack on top of the mixture. Place Rib Roast, “Rib side DOWN on top of the roasting rack. Add 3-5 stalks of fresh Rosemary and sprinkle additional Montreal seasoning on top of roast.



Preheat Oven to 425 Degrees F*

No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. It’s best to “tent” your roast after the initial 15-minutes to ensure a moist roast. “Tenting “means you place Aluminum Foil across the top of the roast for the duration of your cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach “rare” at various sizes.

Cooking Time for Rare (120°)

(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°


Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.

Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats reach a temperature of about 140° to 145° have a light pink center, brown outer portions. Medium well is achieved at 150° to 155°. Well done is reached at about 160°



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