Super Easy Prime Rib

Super Easy Prime Rib is perfect for Holiday dinners. It feeds a crowd and is super easy to make! It turns out juicy, melt-in-your-mouth tender and will impress your guests!

Ever since I married the Butcher Man I have been introduced to delicious meats! Growing up we didn’t have steaks a lot and we certainly never had Prime Rib. Marrying in to a family of butchers, we obviously have meat for most meals. We are very blessed to be able to get really nice cuts of meat which make those Holiday meals so tasty! We always have Prime Rib on Christmas Day. It is the perfect dinner and it never disappoints! It always turns out juicy, tender and everyone loves it!

SUPER EASY PRIME RIB COOKING

The thing about Prime Rib is it is so easy to cook! You can’t screw it up! Don’t overthink it and you will be just fine! You can use a bone-in Prime Rib or boneless Prime Rib roast, the directions are just the same. The only difference when cooking will be you will use a baking rack in your pan for a boneless Prime Rib.

I am sure you have read so many different ways to cook your Prime Rib. Some people swear by setting the oven to 500 degrees and letting the Prime Rib cook at a high temperature for the first little bit, then letting it finish at a lower temperature. I am here to tell you that you do not need to do that! If you have a good cut of meat (Prime Ribs usually are) then you need a no-fuss cooking method, and I have it for you!

So why don’t I cook my Prime Rib at a higher temperature to begin? I think that when you cook it at a high temperature for a short time at the beginning (even though people swear it helps lock in the juices), you actually lose a lot of the juices and flavor. Low and slow, in my opinion locks in the flavor and you don’t have as much flavor and juices lost.

Take your Prime Rib out of the fridge and let it sit out a bit before cooking it. It doesn’t need to be at room temperature. You will find that your Prime Rib cooks better if it’s not straight from the fridge to the oven. 30 minutes sitting out before cooking should be perfect!

Set your oven to 325 degrees. No adjusting!!! This recipe is super easy remember!?!

Some butchers will season your Prime Rib for you and that is great. If it is not seasoned you can use simple salt and pepper, a garlic salt blend, or a beef rub. I love the Traeger Prime Rib Rub. You don’t need to use Traeger’s great rubs and seasonings only when you are smoking meat. Trust me, the flavors in their rubs are out of-this -world-good even when you’re not using a smoker. Use whatever seasoning you prefer, just don’t overdo it! The meat needs to be evenly covered (lightly) with the seasoning of your choice.

All you need is a baking sheet, wire baking rack, and meat thermometer! If you are cooking a boneless Prime Rib then you will need to use a baking rack placed in the baking sheet/pan. This will elevate the meat off the pan and will help the meat cook more evenly. If it is a bone in Prime Rib, then the bones will act as the rack, and no additional rack is needed.

NOTE ABOUT THE MEAT THERMOMETER: I love my instant read digital meat thermometer but for Prime Rib, the only way to go is an oven safe meat thermometer that can be left in the meat the entire cooking time. If all you have is an instant read thermometer, it will be ok, just to try to avoid opening the oven too may times and poking the meat to many times.

Place your meat thermometer in the thickest part of the Prime Rib. If you are cooking bone-in Prime Rib, then make sure the thermometer is not touching the bone.

Place the rack on the baking sheet and then place the seasoned Prime Rib fat side up on the rack. This means when you are looking down at the meat on the pan, you see the fat. If it is a bone-in Prime Rib, bones should be down, with the bones acting as the rack.

Super Easy Prime Rib

Place your Prime Rib in the oven. That is it!!! (Make sure you can see your meat thermometer so you can look at the temperature without having to open your oven door!) Do not cover the meat with foil, do not open your oven for at least the next 2 hours. Walk away and get ready for the BEST Prime Rib you will ever eat! Cooking times will vary based on your oven (they all cook different) and based on how “done” you want your meat! If you want it more done, it will take longer per pound!

COOKING TIMES FOR SUPER EASY PRIME RIB

Most people prefer their prime rib pretty pink. But you can cook it however you prefer! You can slice it up for those that like it rare, then put the slices back in the oven to cook a bit longer for those that like it a little more done. Some hot ajus on the slices that are too pink can also help brown up the slices.

Pay close attention to your meat thermometer to check the internal temperature of your Prime Rib. This is important and will make or break your roast. You will want to take your Prime Rib out of the oven about 5 degrees before it reaches your desired temperature. It will continue to cook as it rests. If you are using an instant read thermometer, check the temperature about 10 minutes before you think it should be done. Insert the thermometer into the thickest part of the meat (if it is a bone-in roast, make sure you don’t touch bone).

DON’T FORGET TO TAKE THE PRIME RIB OUT OF THE OVEN ABOUT 5 DEGREES BEFORE IT REACHES YOUR DESIRED INTERNAL TEMPERATURE! (IT WILL CONTINUE TO COOK A BIT AS IT RESTS.)

A standard cooking time per pound should be about 15-25 minutes per pound of meat.

Super Easy Prime Rib

WHAT SHOULD THE MEAT LOOK LIKE FOR RARE, MEDIUM RARE, ETC AND WHAT SHOULD THE INTERNAL TEMPERATURE BE?

DON’T FORGET TO TAKE THE PRIME RIB OUT OF THE OVEN ABOUT 5 DEGREES BEFORE IT REACHES YOUR DESIRED INTERNAL TEMPERATURE!

Rare meat will read on the thermometer about 125-130 degrees, and will be bright red in the center and slightly pink towards the outside of the meat.

Medium Rare will read between 130-135 degrees and have a really pink center and a bit of brown near the edges. People love it this way!

Medium Prime rib will read somewhere between 140-145 degrees (this is what I prefer) and will have just a bit of pink in the very center and the outside edges will be brown.

Medium Well is not pink at all and will register on your meat thermometer at 150-155 degrees.

Well Done is reached at 160 degrees and will be uniformly brown, but may be a bit dry.

Start checking your meat when you think it will be close to being done. Once it has reached about 5 degrees before your desired temperature, remove the pan from the oven and loosely cover the Prime Rib with foil. Let the meat rest for 15-20 minutes so the juices can settle and evenly distribute throughout the meat. The meat will continue to cook a little bit as it sits. If you rely on the internal temperature, and remove the Prime Rib before it reaches your desired temperature, your meat should be cooked perfectly and be to your liking when slicing.

Super Easy Prime Rib

WHAT TO SERVE WITH PRIME RIB

Slice the meat after it has rested and serve with Ajus (see below for the BEST Ajus recipe from the drippings) or some Horseradish sauce.

Super Easy Prime Rib with Ajus

We love to serve baked potatoes, Creamy Cheesy Scalloped Potatoes, a side salad like my Spinach Tortellini Salad, and some Garlic Knots or my Super Easy NO FAIL Rolls with our Prime Rib!

For a festive Holiday drink, try my Perfect Holiday Punch (non-alcholic)!

Super Easy Prime Rib is perfect for your Holiday dinners. It feeds a crowd and is super easy to make! It turns out juicy, melt-in-your-mouth tender and will impress your guests!



Super Easy Prime Rib

Super Easy Prime Rib is perfect for your Holiday dinners. It feeds a crowd and is super easy to make! It turns out juicy, melt-in-your-mouth-tender and will impress your guests!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Servings 5 servings

Equipment

  • baking sheet
  • baking rack (if cooking a boneless Prime Rib roast)
  • Meat thermometer *see notes

Ingredients

  • 5 lb. Prime Rib roast, boneless or bone in *you can cook a bigger one- just adjust cooking times – see notes below
  • seasoning of your choice *see notes

AJUS SAUCE (using drippings from the Prime Rib)

  • 4 tbsp Prime Rib drippings
  • 1 1/2 tbsp flour
  • 1 can (14.5 oz) beef broth
  • 1/2 tsp soy sauce *low sodium
  • salt and pepper to taste

Instructions

  • Take your Prime Rib out of the fridge 30 minutes before cooking.
  • Preheat oven to 325°
  • If cooking a boneless Prime Rib, place a baking rack on your baking sheet.
  • Lightly season/rub your Prime Rib roast with the seasoning of your choice. It just needs to be evenly and lightly seasoned. Place your oven safe meat thermometer in the thickest part of the meat (if bone-in Prime rib, make sure it is not touching bone!
    *If using an instant read digital meat thermometer, you will check the Prime Rib later.
  • Place your Prime Rib fat side up on the baking rack. If cooking a bone-in Prime Rib, place the meat bone side down, so the bones act as the baking rack.
  • Place meat in the oven (make sure you can see your meat thermometer so you don't have to open the oven door during cooking) and let it cook for about 15-25 minutes per pound. See the notes below for cooking times. NOTE: Cooking times will vary-this is just an estimate. Your Prime Rib could cook faster or take longer, depending on how "done" you like it
    *Start checking the Prime Rib about 10 minutes before you think it will be done.
  • Once the meat has reached about 5 degrees before your desired temperature, remove the roast from the oven and loosely cover it will foil and let it rest for 15-20 minutes. The meat will continue to cook a bit as it rests.
  • While the Prime Rib is resting, make your Ajus (optional).
  • Slice the Prime Rib after it has rested and enjoy with the Ajus Sauce.

AJUS SAUCE

  • In a saucepan or skillet, over medium heat, add your Prime Rib drippings. Add your flour and whisk it with the drippings until it resembles a paste. Let it cook for 1-2 minutes.
  • Add your can of beef broth and soy sauce. Reduce heat to medium-low and whisk until smooth. Season to taste with salt and pepper.
  • Serve with your Prime Rib as a dip or gravy.

Notes

SEASONING: I love Traeger’s Prime Rib Rub.  You can also use a garlic salt blend or simple salt and pepper for your seasoning.
ESTIMATED COOKING TEMPERATURES AND TIMES:
Rare meat will read on the thermometer about 125 to 130 degrees, and will be bright red in the center and slightly pink towards the outside of the meat.
Medium Rare will read between 130-135 degrees and have a really pink center and a bit of brown near the edges. People love it this way!
Medium Prime Rib will read somewhere between 140-145 degrees (this is what I prefer) and will have just a bit of pink in the very center and the outside edges will be brown.
Medium Well is not pink at all and will register on your meat thermometer at 150-155 degrees.
Well Done is reached at 160 degrees and will be uniformly brown, but may be a bit dry.
**Make sure to let your meat rest before slicing!  Loosely cover the Prime Rib with foil.  15-20 minutes is about the perfect time for resting!
MEAT THERMOMETER: I prefer an oven safe meat thermometer for cooking Prime Rib that can stay in the meat the entire cooking time.  This helps me know the exact internal temperature without opening the oven a bunch of times and without having to keep poking the Prime Rib letting the juices escape.  You can use a digital instant read thermometer, just try to open the oven as little as possible and avoid poking the meat too many times. (I promise buying an oven safe meat thermometer is cheap and the only way to go for rime Rib- see post above for my oven safe meat thermometer)!

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