Published December 15, 2021.This post may contain affiliate links. Please read my disclosure policy.
This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. These foolproof instructions will ensure your prime rib is impeccable.
Just like when you’re making a smoked turkey or braising short ribs, I know how time-consuming and expensive these recipes can be. Rest assured that I’ve made this quite a few times and it is always superb, so no need to be intimated.
Be sure to check out my video tutorial below for step-by-step instructions to ensure there are no questions when making this.
Bone-In Standing Ribeye Roast Recipe Video
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What to Know When Buying a Ribeye Roast
When selecting your bone-in ribeye roast, you should figure about 2 pounds per 1 bone.While you’ll lose about 4 to 6 ounces because of the bone, you’ll still be left with at least 24 ounces of beef left which should easily feed at least 2 people.
A 4-bone ribeye roast should feed about 8 people so that you can get your calculations correct in case you think it’s a bone per person. You can also ask your butcher for a recommendation on size.
In addition, there are several different grades of meat, including prime, choice, and grass-fed, amongst several others.
My personal thought is that these are expensive, and you’re loading it up with herbs, garlic, salt, and pepper and slow cooking it, so there is no need to drop the bank on the most expensive cut of beef.
A prime grade will cost around $17 to $20 per pound.You can purchase whatever cut of beef you’d like, but I think for the everyday palette that it’s probably not worth it to go all-in on a Wagyu or Kobe prime rib roast.
Is It the Same Thing as a Prime Rib?
Prime rib and a ribeye roast can be the same if the grading lines up. The word “prime” is the legal grade given by the USDA, so if your ribeye roast is of a prime grade, then you’ve got yourself a “prime rib roast.”
Standing Rib Roast Ingredients
- Ribeye – It is best to use a bone-in roast.
- Fat– Always unsalted butter to that you can control the salt content. You can also use olive oil or a combo of both.
- Thyme – Use fresh thyme in this recipe.
- Rosemary – I like to use fresh rosemary.
- Garlic – Whole peeled garlic cloves in this recipe.
- Shallots – Peeled and roughly chopped.
- Salt and Pepper – This will make your ribeye roast the most flavorful.
How to Make a Bone-In Standing Ribeye Roast
French and truss the ribeye roast and, place it in a roasting pan, season it well with salt and pepper.
Add the thyme, rosemary,garlic, shallots, olive oil, butter, salt, and pepper to a food processor and process at high speed until it comes together like a paste, compound butter mixed with chimichurri.
Spread the herb butter all over the top of the ribeye cap and then generously season with salt and pepper.
Hit it in the oven and cook it at 450° for 30 minutes. Then turn the heat down to 325° and cook for about 80-90 minutes or until it is 110°-115° internally. When cooking this ribeye roast recipe in the oven, you want to first get a nice brown on the outside by cooking it at high temps before turning the heat down and letting it slow cook.
With about 45-50 minutes before the ribeye is done cooking, optionally add the olive oil coated and season potatoes around the pan with the rib roast and cook alongside the roast.
You want to remove the rib eye from the pan and the potatoes and set them aside to rest for 10 to 15 minutes.
Serve alongside some creamy horseradish sauce.
What Temperature Should It Be Done At
Oven temperatures can vary when it comes to the cooking procedure of a ribeye. I like to caramelize the outside crust at a high temperature and then turn it down and finish the rest. These times and temperatures will render a rare to medium-rare internal temperature.
- 475° for 25 minutes and then 325° for 12 to 14 minutes per pound
- 450° for 30 minutes and then 325° for 12 to 14 minutes per pound
However, you can cook it at one temperature all the way through:
- 325° at 17 to 20 minutes per pound
- 350° at 15-17 minutes per pound
- 375° at 13-15 minutes per pound
The best option is to cook it at your desired temperature until it reaches 110°-115° right in the center. Pull it out, and let it rest for 15-20 minutes, increasing the temperature by another 10° and sometimes 15° bringing it to that perfect medium-rare to medium internal temperature.
In addition, although these times are very close they are not an exact science as there are many variables at play. It’s more about internal temperature than it is about time per pound, so a thermometer is crucial. If you chose to do my method, I recommend checking the temperature after 1 hour and going from there.
Do You Cook It Covered or Uncovered?
In my professional opinion, it should always be uncovered so that the outside of the roast can form a caramelized crust, further enhancing the flavor. That said, you can cover it with foil after your initial 30 minutes of roast at 450° uncovered.
Can You Cut Steaks from a Ribeye Roast?
You can cut raw or cooked steaks from it. If you slice it raw, you will get a bone-in ribeye, and if you slice it after it’s cooked, you will get prime rib.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is done resting.
How to Store: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days and covered in plastic.See note above for reheating.
How to Reheat: While I never recommend reheating a hunk of beef, I realize you may not be able to eat it all.Slice the roast into desired portions and add it to a large sauté or roasting pan with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
chef notes + tips
- These times and temperaturesabove will render a medium-rare to medium internal temperature.
- I highly recommend investing in a good real-time read thermometer.
- Feel free to ask your butcher to “french” the bones to expose them if you do not want to do it.
- The ribeye roast cap is the prime rib’s outer rim that helps provide all the flavor.
- Your butcher can truss the roast for you.
- The roast does not need to be bone-in, but it does make it look beautiful and can add flavor.
- If you notice the bones starting to brown too fast, cover them with foil.
- When resting the roast, once it’s done cooking, you can cover it with foil, but it isn’t necessary.
- I like to check the temperature of the meat after being in the oven at 325° for 60 minutes.
- When the meat rests after cooking, it will rise another 15-20°.
More Beef Recipes
- Beef Tenderloin Recipe
- Steak Frites
- Beef Wellington
- Boeuf Bourguignon
- Filet Mignon Recipe
Video
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Bone-In Standing Ribeye Roast Recipe
5 from 86 votes
This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family.
Servings: 12
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Ingredients
- 20 sprigs of fresh thyme
- rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 4 tablespoons extra virgin olive oil
- 2 sticks unsalted butter, cut up
- 8-10 pound bone-in standing rib roast trussed and Frenched
- 2 pounds of assorted colored baby potatoes
- salt and pepper to taste
- horseradish sauce
Instructions
Preheat the oven to 450°.
Season the roast well on all sides with salt and pepper and place in a roasting pan.
Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° – 115° internally using a thermometer. I like to check the temperature of it after 60 minutes to see where I’m at.
With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
Remove the rib roast and potatoes form the pan and let the roast rest in the pan for 10-15 minutes.
Slice and serve.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as it is done resting.
How to Store: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic.See note above for reheating.
How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Slice the roast into desired portions and add it a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
These times and temperaturesabove will render a medium-rare to medium internal temperature.
I highly recommend investing in a good real-time read thermometer.
Feel free to ask your butcher to “french” the bones to expose them if you do not want to do it.
The ribeye roast cap is the outer rim of the prime rib that helps to provide all the flavor.
Your butcher can truss the roast for you.
The roast does not need to be bone-in, but it does make it look beautiful and can add flavor.
If you notice the bones starting to brown too fast, cover them with foil.
When resting the roast once it’s done cooking you can cover it with foil, but it isn’t necessary.
I like to check the temperature of the meat after being in the oven at 325° for 60 minutes.
When the meat rests after cooking it will rise another 15-20°.
Nutrition
Serving: 8ozCalories: 1010kcalCarbohydrates: 15gProtein: 43gFat: 85gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 183mgSodium: 140mgPotassium: 1016mgFiber: 2gSugar: 1gVitamin A: 85IUVitamin C: 19mgCalcium: 45mgIron: 5mg
Course: dinner, Main
Cuisine: American
Author: Chef Billy Parisi
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150 comments
- Gloria Mason
This is amazing!!!
- Reply
- Dianna Mathews
Absolutely perfect!! Every time I make this, it turns out perfect! My family loves it. We save it for special occasions. It never disappoints!
- Reply
- Lee Ann Freeman
I’ve used Emeril’s recipe for years, but discovered this video and was intrigued. Made it today to celebrate my son’s 35th birthday. Made the compound butter and slathered it on a well-seasoned 8.5# standing rib roast. The house smelled amazing, and the crust was impressive. The roast was very flavorful and moist. My new favorite preparation. Thank you!
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- Larry Dusak
I made this for Christmas dinner with 6 family members. It went over great. And the left overs made an awwesome steak chili.
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- Amy Ataya
I’ve been making this for Christmas Eve dinner every year for 5 or 6 years. Turns out perfect every time! I’ve been using this recipe since before I discovered Billy is my go-to Chef for recipes.
- Reply
- Karen Soter
I was anxious about doing a standing rib roast. I have never attempted one and I’m really glad that I found this recipe. I did the roast for Christmas Eve and my family was really impressed. Easy to follow directions.
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- FW
OUTSTANDING! PERFECT! DELICIOUS! BEAUTIFUL & EASY! We prepared this for Christmas dinner and everyone was beside themselves over how good it was. This was a real show stopper.
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- Rebecca and David McCoy
Made this today, it was amazing. We forgot the garlic but added it on top of the butter. Looking forward to using this recipe again soon !
- Reply
- Janet Nonella
Thank you Chef for this recipe, and the video. I followed your recipe exactly and made an almost 10 pound Choice Prime Rib for our Christmas dinner. It was PERFECT and delicious! I also cooked the baby potatoes around it, along with some roasted Asparagus with lemon, butter and parmesan. Wow what a wonderful dinner we had!
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- Localmaster
Third year in a row making this recipe. Always comes out absolutely amazing. Thank you for the details and video. Truly helps.
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- Denise
I was a bit intimidated making this for company, but with Chef Billy’s recipe and wonderful tips, everyone is still licking their lips, days later!!!!!!
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- Terrence
I made this for Christmas dinner and it turned out perfect. I would recommend a meat thermometer. Our roast was done to perfection at 65 minutes and rested for 15 minutes. Easy recipe to follow 😋
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- Miranda Pearson
Made this for Christmas dinner! Easy and delicious. Cook temp was spot on, turned out perfectly.
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- Mike Guacci
Came out perfect….,
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- Joan miller-knapp
Your name came up constantly in my home as I got rave reviews on my prime rib that I followed exactly according to your recipe and watched your video several times. The house smelled so good. That herb butter with the rosemary, thyme and garlic was delicious. Everyone was interfering and telling me when to pull it out of the oven and I kept saying “Chef Billy Parisi says… “. It was perfect. Thanks Chef. You’re the best!
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- T
Made this roast for Christmas dinner 2023. It was a hit! Tasty and perfectly medium rare. This recipe is a keeper! Thank you! 🙂
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- Brad Burgess
We made this for Christmas. The only alteration I made was using half the butter for the outside of the roast (I was already out of butter for the cookies the night before). This was a great recipe and as fool-proof as you can get. Thanks Billy!
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- Therese N
I’ve made this through the years but never had it been elevated to this level of decadent! Now my only go to recipe. I’ve made it 4 times in the past year. Thank you, Chef Billy Parisi.
- Reply
- Christy Gullikson
I made this for Christmas dinner last year along with Chef Billy’s au gratin potatoes and they were both amazing!!!! Loved this, and love the videos and tips accompanying all of Chef Billy’s recipes!!!
- Reply
- Cathy
Our Christmas celebration was delayed. Cooking your Prime Rib roast right now. First time trying this cut of beef so saying a little prayer. . Whether mine comes out good or not, you get 5 Stars from me!
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- Kim Newkirk
I used this recipe yesterday to make a 20 lb rib roast. It was so tender and done perfectly with your instructions.
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- Alicia Colbert
My roast was smaller, so I had to improvise, but the recipe is fantastic! I live in a cold climate but keep rosemary growing in the garage. That way I have fresh rosemary all year long. Thanks Chef Billy for this great recipe.
- Reply
- WellesleyHarkrader
Made this recipe for Christmas dinner and it turned out perfect,,the whole family loved it
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- Jane Walker
This recipe was outstanding! Made it for Christmas. The herbs and garlic flavored the entire roast. Was done to perfection following your instructions. Thanks!
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- John Hagge
Thank you for this Christmas dinner my mom and I did this together and it turned out spectacular we used r new thermometer which helped greatly at 104 we gave it 7 more minutes and it shot to 120 thought we messed up but to r surprise after setting for 15 minutes it was perfectly cooked medium rare the best prime rib ever not to mention r rib roast was $9.99 lbs and the end result come out unbelievable tendure by far as good as any I ever bought at restaurant for so much more money
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- Donna A Pollock
Merry Christmas Chef Billy
I made this Prime Rib Roast, Oh my Goodness, It just came out of the Oven and it looks so amazing and quite Beautiful too. Everyone is making comments on it already. I’m roasting my English Roasted Potatoes right now to go with this Roast and Pop overs. I can’t thank you enough for this recipe and for my Beautiful dinner. I’m going to feed these wolves till they pass out so I can clean up my Kitchen, and then I’ll give them a little dessert. God Bless you Chef…- Reply
- Linda Gibson
I followed your recipe for prime rib eye roast! It was absolutely delicious and a major hit. It was so good my husband asked if I would make it again for Christmas! Thank you for providing such a wonderful recipe.
- Reply
- Ann
When reheating any roast I heat the gravy first. Turn off the heat and add the slices. They will warm in gravy and if served on a warm plate will be perfect without cooking more.
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- Robin
I made a small mer “practice” roast tonight so I can act like I know what I’m doing on Christmas. It’s a wonderful recipe! The meat and the herb butter make the house smell wonderful. The beef was perfect and my husband and son fought over the last potato. I’m ready for Christmas. Thank you Chef Parisi!
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- Donna A Pollock
Oh WOW!!!! Chef, What a gorgeous Prime Rib. This is what I will be making for My Christmas Dinner. I ordered it back on Thanksgiving so I could get what I wanted. Mine is an 8 pounder with bones. enough for 5 people I hope. I have 4 sides and some Popovers to go with it. I can’t wait to make your recipe for this Beautiful dish.
What are you preparing for your Christmas Dinner Chef? Have fun and Merry Christmas to you and thank you for all of the great recipes. I have cooked almost all of them, some of them a few times. God Bless you……- Reply
- sue😁
Delicious 😋 ChefBilly 😁👋😋
- Reply
- Lale Nilda
Hi Chef I have been following your channel for over a year now and my question regarding the prime rib, is it okay to marinate the for 24hrs in the fridge.
- Reply
100%
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- Giff
What happened to the red wine pan sauce in this recipe? I recall making it and it was truly excellent, and I see that “red wine pan sauce” is still in the URL. Am I blind or did you remove this part of the recipe? If so, why? That was one of the best pieces of meat I ever made, and I’m very much hoping to recreate it this holiday.
- Reply
It’s in the video
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- Jane
Hi Chef – Your prime rib looks amazing and I’m making a prime rib for Christmas dinner and definitely using your recipe. I just have one question – do I need to let the roast come to room temperature before I cook it? Thanks!
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no
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- Dennis
Chief,
My wife doesn’t like pink meat. How can I still make this without blood on the plate? Internal 115? I mean just on the turn is my only thought?
- Reply
cook it for longer until your desired internal temp is achieved. FYI, it’s not blood, it’s myogolobin which a protein responsible for making meat red.
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- Julie Meyers
I didn’t know that Chef. Interesting..
- Reply
- Jane Corrigan
I made this recipe this past weekend for a Christmas dinner party and it was amazing!!! I love your attention to detail while adding flexibility … it came out perfect medium rare! I used the left over meat and made a phenomenal beef barley soup! Thank you for sharing your culinary gifts!!! I love them!
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my pleasure!
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- Brooke
We have made this twice now and both times it turned out perfectly- absolutely delicious! This time we had a 16lb roast so we were unsure how long it would take. The thermometer saved us! After reducing the temperature it only took just over an hour and half to reach 115 degrees. We love your horseradish sauce, too. Thanks for the video- very helpful!
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- Sandra Brown
I’d love a recommendation on a “good real time read thermometer”
- Reply
thermoworks
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- Barry Porter
Perfect instruction very tasty suggest your watch chefs video to help guide you along. Awesome thank you, family loved it!
- Reply
- Chef Billy Parisi
glad to have helped!
- Reply
- Elizabeth
I have a 9 lb boneless ribeye roast I’m making for Thanksgiving. Should I cut it in half before roasting, or roast it whole? If whole, should I adjust oven temp?
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- J Chevers
The Best! Everyone loved this prime rib. Now it was over 230.00 but it was the best money spent. Thank you.
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- Richard Lehman
All is perpetually beautiful and the hope of enjoying this recipe is mouth-wateringly dreamy. Thank you
- Reply
- Nancy
This recipe turned out perfectly! The seating was just to our liking. I made a sour cream and horseradish sauce to go with it.
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- Gilbert Gaspini
I have been following you for years and enjoyed a lot of your recipes. I was going to smoke my roast for Christmas but it was too cold so I followed your recipe. Fantastic results as all enjoyed a prime rib cooked to perfection. I appreciate all you recipes, cooking tips and videos.
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thank you so kindly!!
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- Gilbert Gaspini
I was going to smoke my roast for Christmas but it was too cold so I followed your recipe. Fantastic results as all enjoyed a prime rib cooked to perfection. I appreciate all you recipes, cooking tips and videos.
- Reply
Excellent
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- Fran
I’ve never attempted a rib roast until today. Our friend bought one on sale at the holidays and gave it to us (me) to cook for all of us (he’s widowed). I kept putting it off because I was nervous, never made one, and it always seemed daunting. So finally I said I’d do it and we defrosted it. I followed your exact recipe and it was amazing! So tender and full of flavor! Thank you so much! It won’t be the last one I make. 😊
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Fantastic!
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- Rhonda Guaderrama
Made this for Christmas dinner. So good!
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fantastic
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- Chris Dowell
Found you late last year.
Your easy going manner and simplicity in instruction made this first attempt a success.Served it to my husband as a New Year’s Eve surprise. He was head over heels. Served with your Domino potatoes as one of the sides.
It will be our yearly NYE dinner .
Thank you for making it a very special evening.I recommend your website to everyone I know. Especially my USMC Capt. son that loves to cook.
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Thank you very much!Tell him thank you for his service!
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- Peggy
Cooked perfectly and everyone raved over this roast. Thank you for sharing this wonderful recipe.
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thanks for giving it a shot!!
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- Lea
Made this for Christmas Eve dinner. Great video instructions and fantastic outcome! Love Chef Billy and plan to explore more of his recipes !!!
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thanks for giving it a shot!!
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- Charlene Cobb
Never had much luck with prime rib but I followed this recipe and it turned out perfect! The horseradish sauce was also great. Easy to make and delicious. I used sour cream not crème fresh.
So proud that I finally got this dish right! Thanks chef!- Reply
Love it!
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- Judith Chevers
The best Prime Rib we have ever had! It was so delicious! The horseradish cream was also the best. Thank you.
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- Sue Armstrong
I’ve made prime rib every New Year’s Day for 40 years but this is the best recipe I’ve ever made. If you haven’t used this method, give it a try. I guarantee you will absolutely love it
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Thanks for the high praise!
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- Teri
Made the Ribeye Roast exactly as instructed! Juicy, tender and delicious! Recipe is going in my cookbook.
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Perfection!
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- Allane
First time cooking an expensive cut of beef…very nervous. This recipe was easy to follow. We had to transport the finished product, so we took it from the oven and immediately placed it in an (unheated) instapot. An hour later we sliced into a perfectly medium rare roast that was absolutely delicious.
Thank you so much!- Reply
EXcellent!
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- Edwin Davis
Ive made this multiple times. It is now our traditional Christmas dinner. Having the extra herb butter to use on other meets later is a bonus. Super delicious and easy. Highly recommend.
- Reply
Amazing, thank you!
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- Sue Armstrong
I have made hundreds of PR roasts and this is by far the most delicious recipe I have ever used. I will use it from now on. 5 stars isn’t enough. I’d give it 10. Thanks for sharing with us
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Awesome!
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- Judi Garrett
It was fabulous! I will definitely make it again and again! Your recipes are easy to follow and taste delicious. Thanks for sharing your recipes Chef Billy. You are the best.
Judi- Reply
- Viv
It came out perfect.
Thank you.- Reply
- Chuck
I’ve made this a couple of times. It’s the best prime rib recipe I’ve ever had and made!
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- Margaret
This prime rib recipe and guidance gave me the confidence to try this. Turned out perfect. The creamy horseradish sauce was beyond amazing. Rave reviews. Thanks so much.
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- Karen McWilliams
Very very good. Thank you !
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- Karen Buckley
Hi Billy! I made this yesterday! It came out amazing! I followed your recipe and instructions to a T…I just didn’t do the Frenching and used a blender as I didn’t have a food processor…I had a 5.63 pound roast, did it for 30 min at 450 then 68 min at 325…took it out when the Thermometer read 110…it roast to 126 after resting…but it looks beautiful…I just added beef broth to the pan and got an awesome gravy with all the bits and drippings…I am going to make the horse radish sauce today as I finished the roast late last night while my 95 year old Dad was rushed in for life saving emergency surgery…Also, I have pics but can’t see how to post them?! Thanks Billy! Happy New Year! Going to be making more of your recipes soon!
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- Gilberto
I saw your recipe byChef Billy Parisi as I follow you on Facebook. I made an eleven pound Standing Rib Roast for Christmas exactly per your instructions including compound butter, au jus & Creamy Horseradish Sauce. Our entire family enjoyed and made Christmas supper a hit. Thank you for providing easy to follow instructions. It felt like you were beside me in the kitchen guiding me.
Mille grazie Chef!- Reply
- Sindee Cuschieri
I wanted to say a big thank you for this recipe! Your video presentation gave me the confidence to create a superb Christmas dinner. My compound butter looked just like yours too. OK, I will admit that I spread it by hand. Length of time per pound was perfect. Thanks for sharing your skills!
- Reply
- Elaine
This is my second time attempting a ribeye roast/prime rib. The first didn’t turn out so well, so I was intimidated to try again. But this was amazing! Very easy, spot on cooking times, and the flavor was delicious! Thanks for this recipe and video!
- Reply
- Joe Defreze
Billy
I did your Prime Rib recipe with the ahu-ju !!!!!!!
Outstanding !!!!- Reply
- Winson
Awesome recipe. The cook time was right in. Everybody loves the roast. Thank you!
- Reply
- Karen
Hi…I have made standing Rib Roast twice in the last two years using 2 other chef’s recipes…they came out great…I have recently discovered Chef Billy and love his Personality and recipes…so I am excited to try this…I just wanted to ask…Can I leave the “frenching” out? and also…Can I make the “Compound Herb Butter” in a blender instead of a food processor? Ok…thanks Billy…
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Yes and yes.
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- Karen Buckley
Thanks Billy! ❤️
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- Steph H.
I made this recipe and my ribeye/prime rib roast was the best and most tender that I have ever made. It could be cut with a fork. Everyone in my house loved it! I am going to make the same for Christmas 2022. Thank you for sharing your recipe.
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- Joan Jarvis
I have made this twice
And it’s perfect. Ty I normally would call my dad to ask questions about cooking. Unfortunately he passed away this year. I find myself lost with out him. He taught me how to cook. So I now I have to use the internet for the food that I have not made. I still reach for the phone and realize that there’s no cell service in heaven.- Reply
- Elaine Higginbotham
Pretty! This was a really wonderful article. Many thanks for providing these details.
- Reply
- Annie
This was my first of preparing a rib roast…it was excellent!! Will be making this again. Thank you!
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- Odette
I used your recipe to make my first bone in ribeye roast and it came out delicious. My family loved it! I appreciate your help. Wish I could attach a picture.
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- Alaina
This was my first recipe from your website and my first time making a ribeye roast, and WOW! it was wonderful and everybody loved it! I also made the horseradish sauce you suggested and it came out great too.
I was nervous about this because I hadn’t done it before and it would have been an expensive mistake if I screwed up, but you made everything so easy to follow. Thank you Chef Parisi for your clear instructions, and the video was very helpful as well. I will be back to try some more of your recipes soon!
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- Deborah Wright Federico
Agree! First time using site and what a fabulous family Easter dinner with this beautiful and incredibly expensive (post COVID, cold war shipping challenged, inflation priced) hunk of beef! My first experiment with a standing rib
roast. Loved the involuntary mmmmm’s and mmhh!!!s from our discerning amateur chefs all, foodee family. Wow wow wow. I did sub one giant thumb of garlic and reduced internal heat to 100, so while standing 30 mins in Corningware stoneware roasting pan,it cooked to perfection —medium-rare-rare and warm. Now I’m a believer, Chef Billy!- Reply
- Cindy
Tried it for Christmas and it came out great! I had to cook it longer but It wAs frozen before I roasted it.
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- Tyler Terrell
Wow! I did a 5 rib roast (almost 14 lbs) and it came out perfectly. Best I have ever had. Rare for xmas dinner, then put the remaining 3 bones back in for 45 more minutes To cook it medium. Will tear into the rest of it today and then make beef stock with bones. It is absolutely delicious!! Thank you!
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- J. Bailey
Perfect!!! Thank you!!!
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- John Warner
Best recipe EVER!
Used a 9.3lb Choice Bone in Rib Eye. 475 for 25 min. Then 325 for 120 minutes.Did everything I could to appease someone with a lot of allergies. Dairy Free Margarine, no Thyme, no Rosemary or Shallots. Generous salt and white pepper and about two tablespoons of chopped garlic. Had a scare with my thermometer but thankfully I kept a close eye on the time based on your recommendations.
Going to buy a real thermometer today. Any recommendations on a real Thermometers?
After letting it rest for about 20 minutes I carved about half of my massive roast for 6 people (w/ 2 kids). I personally like cutting larger pieces almost like small steaks. I hate tiny slices, I feel like the meat drys out when you do that. Most of the family like Medium Rare but some (the kids) like Medium Well and there was plenty for everyone. At the end of the feast there was about half the roast leftover for Christmas. 😁
The Best Roast I have ever made. Could not stop picking.
Thank You!!!!
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- Jordan
Do you remove the roast when lower the oven so it can adjust to the lower temp or leave it in the whole time?
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nope, stays in there.
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- Hector
Came out awesome the recipe worked like a charm wish I could post the pictures
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- Dawn
Stupid question. What is trussed? Looks amazing. I have an almost 5 lb & yours looks amazing. Lol. I googled it. Amazing internet. Hope mine turns out as good as yours looks.
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- Stephanie Hopkins
The directions were perfect and the roast came out accordingly. I had sweet potatoes on hand so cut them up into large chunks and added to the pan instead of the baby potatoes. They turned out absolutely delicious as well and went very nicely with the roast.
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- Debbie Herot
The ONLY way to cook prime rib!
This recipe is the best!😋- Reply
- Catherine Riley
Totally Awesome, will return to this site often !!
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- Desiree
Do I need to have the roast at room temperature before cooking?
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No
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- Suzanne Beckles
Thank you
Amazing taste
We are keto so no potatoes- Reply
- Audrey Davison
I found this recipe on the NYT website & made it for a Christmas meal for my Sister’s family last year. I still can’t stop looking at the gorgeous picture of the sauce being poured over the beef… it’s my inspiration. Chef Parisi, you tuned me into a Chef aussi!!! This is pure melt in the mouth deliciousness & my absolute go-to recipe for standing rib roast from now on. Add to that, the wonderful red wine sauce…sheer Heaven! Thank you, Chef Parisi. You are a true genius. Thank you also for all of the easy to follow directions & additional information which you so graciously provide on your wonderful website. Sad that I have to be a hermit this year – have not seen anyone I know since February & won’t… until I get my vaccine
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- nina s preston
Hi Chef Billy, I hope you can help me. I wanted something special for Christmas so I thought I’d get a ribeye steak, but I found a 3.8 lb ribeye roast in the reduced section that was cheaper than a steak. It’s rated “choice” bone in with lip on and is about 3-4 in thick. I’ve looked at a lot of recipes and yours looks the most informative (I’m not good at roasts). It’s just for me and I like mine rare to med rare. Can I follow the cooking directions even though my roast is small? I like my dinner hot so does the resting time make the meat cool or luke warm? Thanks so much (in advance). Really hope to hear from you! Merry Christmas!
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Yes, follow my instructions. Make sure it is 120° F internally before you remove it from the oven. It only needs to rest for 15-20 minutes before slicing it.
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- nina s preston
Thank You!
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- Craig
I’m making this for tonight’s supper, with whipped potatoes, hunny butter carrots, and Yorkshire puddings and pumpkin pie with a dulop of whipping cream.
Can’t wait to sit down to dinner wiyh my family 😋😊- Reply
- Elizabeth Blue
This is such a great recipe! I made this for Christmas dinner today, and it was incredible! Everyone raved about it, and it smelled so good while cooking. We have plenty of leftovers for Christmas dinner round 2! Thank you for sharing your recipe and all the excellent tips. It was my first time cooking a ribeye roast, and it could not have been easier or better!
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- kimberly vega
My family LOVED this recipe. I have NEVER made a roast like this before. I was looking online at recipes and the red wine sauce caught my eye. I love red wine. I have lived all my life on an island and spent all my life eating fish and pork. I do not know how to cook or season beef but I married a Polish man so I’m learning. Any way this recipe was not only easy but my husband and children raved about it. I have never gotten so many compliments. The only thing I changed was I doubled the garlic because we love garlic. What’s even more special is this was our Christmas meal this year. I honestly want to cry because I’m so happy that my family loved this sooo much.
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- Jeni
Made this for Christmas dinner. I’m a vegetarian and have never made this type of meat. I did 2 pieces, one 5lbs and one 7 pounds and was done 130 degrees after 1.5 hours. I used extra shallots but was told it was delicious. Thanks!
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- Bernadette Gutierrez
I have a 20lb roast. According to your calculations of 20 min cooking time per pound, that would be a total of almost 7 hours. Does this sound correct?
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Or it may be 5 1/2 hours since it is 17-20 minutes per pound at 325° which is low. I would just cook it until your thermometer reads 125° right in the center of the roast. Pull it out and let it rest before slicing.
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- Mary Bogel
What brand name is the pan you used to cook the prime rib ? I would love to purchase it for this!! Please email me!!
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- Courtney O’Dell
Another knockout dish – we always have problems with bone-in steaks, but your tips made it so good! Can’t wait to have this dinner again and again.
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- Alli
I’ve been browsing for holiday recipes and I think I I found a winner! I am so exited to make this.
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- Kimberly
This is complete and utter perfection and your step-by-step photos make is so doable for the average cook!
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- Toni
This is the second time I’ll be making this recipe. It’s delicious and I love how you’ve answered every single question I could think of…..before I even thought of them.
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- Demeter
This looks fancy enough for a date night in or will help to impress guests. Sounds so flavorful too.
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- Ellise
Going to make this with a 10 # Ribeye Roast, I will let you know how well it turned out!!
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Just check the temps. I’d go to 125 internal temp for a medium rare then pull it out and let it sit for 10 minutes before slicing into it.
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- F. Barker
Just “deployed” this recipe, and it turned out well. Thanks!
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- Sandra
Looks amazing and can’t wait to try! Thank you for great pics, instructions!
Found your site from Google search .- Reply
Thanks Sandra! Thanks for stopping in.
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- AREFEH VASEFI
how about if i want to cook it medium, how much longer? happy holiday
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I would add 10 – 15 minutes to the total cooking time. I’d say in the picture it’s pretty medium but that is because it took so long to set up the photo shoot after I pulled it from the oven, my bad! The time in the recipe reflects what a medium-rare prime rib will turn out to be.
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- Katie
This looks lovely. How would I change the cooking time for a 6.5 lb bone-in roast
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- Amy Olson
Easy to make and tasted delicious! I also added some carrots and onions to the potato mixture at the bottom of the pan. Turned out so well, will make again!
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- Gerald78
Looking good I will try it
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- Marvin
Hi, would the cooking time change for a 16 pound prime rib roast?
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Man that is a big ol roast haha. Gosh I would say do 450 for 20 minutes and then cook at 300-325 for 90-100 minutes and then check it. If internal temperature reads 125, pull it out and let it rest for 10 minutes before slicing for a medium-rare middle.
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- Sarah
I have a 16 pound roast and I was wondering why you suggested dropping the temp and reducing the time to sear it? I would have thought the sear time would be longer on a larger roast. Thanks!
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It might be, but my roast in this recipe was only 8 pounds. It takes about 13-15 minutes per pound at 325°.
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- joe
man that looks good!!
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- Dar
I don’t have a food processor. How do make this paste?
Want to try this for Christmas dinner.- Reply
You can just chop the heck out of it with your knife or use a pestle and mortar. If you like more rare, than back off about 15 minutes in the oven!
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- Dar
Thank you… Merry Christmas
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Merry Christmas to you too!
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