Guide: How to Cook Prime Rib

There’s nothing quite like bringing a perfectly cooked prime rib to the table. The aroma, the crust, and the tender pink center make it the ultimate showstopper for holiday gatherings and special occasions. But cooking prime rib can feel intimidating. Many home cooks worry about overcooking, slicing too soon, or not buying enough for their guests. The result is stress instead of celebration.

At Snake River Farms, we believe prime rib should be a centerpiece you feel confident about. That is why we created this complete guide on how to cook a prime rib. We will walk you through everything from choosing the right cut, to understanding prime rib temps, to planning how much prime rib per person. You will also learn the best cooking methods, how long to cook a prime rib, and the secrets to keeping your roast juicy and tender.

With our step-by-step approach, you will have everything you need to serve a prime rib that makes the occasion unforgettable.

See how it's done—watch our Prime Rib Tips and Tricks for step-by-step visuals:

How to Cook a Prime Rib: Step-by-Step

Have your prime rib ready to go? Follow these simple steps for a beautifully cooked roast. This method works for both American Wagyu and Double R Ranch prime rib.

1. Thaw
   Place your roast on a tray in the refrigerator. A large prime rib can take 3 to 4 days to fully thaw. If you are short on time, use our Quick Thaw Method.
2. Heat Oven 
    Preheat your oven to 350°F.
3. Season
   Generously season all sides with kosher salt or your favorite rub, such as SRF Rosemary Roast Seasoning or SRF x Just a Taste Coffee Rub. Make sure to cover the ends of the roast for even flavor.
   
4. Roast
   

   Remember, time is only a guideline. The most accurate way to know when your roast is ready is by checking the internal temperature with a meat thermometer. 
   
   Use the prime rib temp chart below to cook to your preferred doneness:
   
   

   Preference	Description	Internal Temp.
   Rare	Red, cool center	110°F
   Medium Rare	Red, warm center	120°F
   Medium	Pink throughout	130°F
   Medium Well	Primarily grey, sliver of pink	140°F

   
   
   

   Cooking Time Guidelines

   Only use times as a guideline. A thermometer should be used to determine doneness.

   Weight	Medium Rare	Medium
   About 1.5 lbs.	27 to 34 min.	35 to 42 min.
   About 2 lbs.	40 to  49 min.	49 to 59 min.

   
   Watch the Most Important Step: Getting the Correct Internal Temperature
   
   
5. Rest
   When your roast reaches the desired temperature, remove it from the oven and place it on a cutting board. Loosely tent with foil and allow it to rest for 20 to 30 minutes. During this time, the internal temperature will rise about 5 degrees and the juices will redistribute.
   Set the prime rib in a roasting pan and place it in the heated oven. Plan for approximately 15 to 20 minutes per pound.
   
6. Slice and Serve
    Slice against the grain for the most tender results and serve immediately.
   
   

Other Prime Rib Cooking Methods

7 Common Prime Rib Cooking Mistakes (and How to Avoid Them)

Cooking prime rib is an art, but it’s easy to make small mistakes that can impact the final result. Whether you’re a seasoned cook or a first-timer, here are some of the most common mistakes and how to avoid them.

1. Skipping the Thermometer

   Mistake: Relying solely on cooking time instead of checking the internal temperature.
   How to Avoid It: While cooking times are helpful, every oven is different. The only surefire way to ensure your prime rib is cooked to your preferred doneness is to use a thermometer. The ideal temperature for rare is 110°F, medium rare is 120°F, and medium is 130°F. Remember, the internal temperature will continue to rise by about 5°F while it rests.
   
   

2. Overcooking the Prime Rib

   Mistake: Leaving the prime rib in the oven too long, thinking it will get better with more time.
   How to Avoid It: Prime rib is best when it’s juicy and tender. Overcooking can dry it out and turn it into an unappetizing roast. Always rely on your thermometer and pull it when it’s just a few degrees below your desired final temperature. Let it rest, and the internal temperature will rise to perfection.
   
   

3. Not Resting the Prime Rib

   Mistake: Cutting into the roast immediately after removing it from the oven.
   How to Avoid It: Resting is essential to allow the juices to redistribute throughout the meat. After you remove the prime rib from the oven, tent it loosely with foil and let it rest for 20 to 30 minutes. This step ensures a juicy, tender roast and helps preserve that beautiful pink center.
   
   

4. Not Bringing the Prime Rib to Room Temperature

   Mistake: Cooking a cold prime rib straight from the refrigerator.
   How to Avoid It: For even cooking, take your prime rib out of the refrigerator about 1 to 2 hours before cooking. Bringing the roast to room temperature allows for more consistent heat distribution and reduces the risk of uneven cooking, especially in the center.
   
   

5. Forgetting to Season Generously

   Mistake: Using too little seasoning, or seasoning too late in the process.
   How to Avoid It: Prime rib benefits from a generous amount of seasoning. Whether you use kosher salt or your favorite rub, be sure to season all sides—don’t forget the ends! If you have time, consider applying salt the night before cooking to dry-brine the meat, which enhances moisture retention and flavor.
   
   

6. Cooking Prime Rib in a Crowded Oven

   Mistake: Roasting your prime rib in a cramped oven, which can lead to uneven heat distribution.
   How to Avoid It: If possible, ensure there is enough space around the prime rib for air to circulate. A crowded oven can lead to uneven cooking, especially with larger cuts. If necessary, cook the roast on a rack to allow air to flow freely around the meat.
   
   

7. Cutting Against the Grain Incorrectly

   Mistake: Slicing the prime rib with the grain instead of against it, resulting in chewy cuts.
   How to Avoid It: Always slice against the grain to ensure a tender, melt-in-your-mouth experience. Pay attention to the direction of the muscle fibers and cut perpendicular to them. This will help break them down and give you the most flavorful slices.

By keeping these common mistakes in mind, you can avoid the pitfalls and serve a perfectly cooked prime rib that will impress your guests every time.

Want a fool-proof method for perfect prime rib? Explore these simple chef tips for flawless results every time. Fool Proof Prime Rib →

What is Prime Rib and How to Choose the Best Roast 

Prime rib, also called a standing rib roast, comes from the primal rib section of the cow—the same area ribeye steaks are cut from. Think of prime rib as ribeye before it’s sliced into individual steaks. Unlike ribeye, it’s cooked whole as a roast, delivering a tender, juicy texture and an unforgettable flavor experience.

It’s important to note that “prime rib” doesn’t always mean USDA Prime grade. The USDA grade and level of marbling are what truly determine the quality of a roast. The higher the marbling, the more flavorful and tender your prime rib will be.

When selecting a prime rib roast, look for one with abundant intramuscular fat (marbling). As the roast cooks, this fat melts into the meat, creating the luxurious eating experience prime rib is famous for.

At Snake River Farms, our American Wagyu prime ribs surpass the USDA Prime grading scale. In addition to our SRF Gold Label™ and SRF Black Label™, which offer the highest levels of marbling, we also offer USDA Prime and Choice grade prime ribs, giving you options for every occasion and taste preference.

Not sure which prime rib to choose? Check out our herb-crusted boneless rib roast with red wine gravy for a flavor-packed option. 

Not sure how to carve your bone-in prime rib? Watch this video for expert slicing tips that will impress your guests:

Which Prime Rib Should You Order?

The right roast depends on your occasion, the size of your gathering, and how you want to serve it. Here’s a quick guide to help you choose the best Snake River Farms prime rib:

How Long to Defrost Prime Rib 

All Snake River Farms roasts ship frozen to maintain peak quality. Before cooking, we recommend thawing your roast completely in the refrigerator. Depending on the size, a frozen roast can take several days to fully defrost, so plan ahead. If you’re short on time, you can use the “speed thaw” method by placing the sealed roast in cool water to accelerate the process. For more details, see our full guide on how to thaw large cuts of beef and roasts.

Bring to Room Temperature 

For even cooking and a flavorful crust, try this restaurant-inspired tip: liberally apply kosher salt to the roast on all sides the night before you plan to cook it. Leave it uncovered in your refrigerator overnight. While the roast may appear dried on the surface, this process actually locks in moisture and creates a beautiful, flavorful crust once cooked. 

Ready to put these tips into action? Explore our collection of American Wagyu Prime Rib Roasts and find the perfect centerpiece for your holiday or special occasion.

Our Favorite Prime Rib Recipes 

Prime rib makes for an excellent center piece for any special occasion, especially large family gatherings, holiday dinners, and other celebrations.

Here are some of our favorite prime rib recipes to inspire your next meal:

• Bone-In Prime Rib with Shallot-Red Wine Jam & Black Pepper Gravy – A show-stopping, restaurant-quality roast.

• Oven-Roasted Prime Rib with Red Wine Sauce – Perfectly roasted with a rich, classic sauce.

• Porcini-Dusted Prime Rib with Mushroom Shallot Reduction – Earthy flavors that elevate any special occasion.

• Bone-In Holiday Prime Rib Roast with Au Jus – A festive classic for holiday celebrations.

• Smoked Prime Rib with Orange Rosemary Rub – Bold, smoky, and aromatic for flavor lovers.

• Whiskey and Coffee Rubbed Prime Rib – A rich and deeply flavorful twist on a classic roast.

• American Wagyu Prime Rib – Supreme marbling for the ultimate indulgence.

Want to take your prime rib to the next level? Learn how to smoke it for a deep, flavorful crust with this step-by-step video:

Delicious Leftover Prime Rib Recipes

Don’t let your prime rib go to waste. Leftovers can be transformed into delicious, easy meals that are just as satisfying as the original roast. Here are a few of our favorite recipes for using leftover prime rib:

• Leftover Prime Rib French Dip – Thinly sliced prime rib layered on a butter-toasted roll with creamy horseradish and au jus for dipping. Perfect for a hearty lunch or casual dinner.
  
  
• Leftover Prime Rib and Barley Soup – Turn your roast into a comforting, savory soup with tender prime rib and wholesome barley.
  
  
• Leftover Prime Rib Pot Pie – A rich, flaky pot pie filled with chunks of prime rib, vegetables, and a savory gravy.
  
  

To learn more, explore our article on What to Do with Leftover Prime Rib and make the most of every bite.

Mastering Prime Rib at Home

Cooking a prime rib may feel intimidating, but with the right preparation and attention to detail, it’s easier than it seems. From choosing a well-marbled cut to seasoning, roasting, and resting, every step contributes to a juicy, flavorful roast your family and guests will love.

By following our expert tips and the step-by-step guidance throughout this guide, you’ll have the confidence to serve a prime rib that’s tender, perfectly cooked, and truly memorable.

Want more tips from the pros? Discover Chef Alex's ultimate holiday meal prep featuring prime rib and other must-try recipes. 

You don’t have to spend hours in the kitchen. Invest in a great prime rib and pair it with easy, make-ahead sides. - Chef Alex Cardoza 

Ready to elevate your next special occasion? Explore our full selection of Snake River Farms Prime Rib and find the perfect roast for your table.

Ready to make your holiday meal unforgettable? Watch this video for the ultimate guide on preparing prime rib as the centerpiece of your feast: