Prime Rib (The True Prime Rib)

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“The reason I call this the "True Prime Rib" is that most restaurants & buffets carve a large boneless roast that they pass off as prime rib. The only true prime rib is made from a STANDING RIB ROAST! The person that reviewed this recipe and found a wrong oven temp. in step 14 is out of their mind. Please disregard that review... If you have any questions, you can e-mail me:”
4hrs 30mins

Ingredients Nutrition


  1. When ordering the rib roast from a butcher, be sure to request a Top Choice roast cut from the small loin end, the best being ribs 12 through 10.
  2. Have the butcher cut off the chine/backbone.
  3. The rib bones look best if they are shortened and frenched.
  4. Have the butcher do this for you as well.
  5. Place the roast in the refrigerator a couple of days ahead of time.
  6. Set the roast at room temperature for 1 hour prior to cooking.
  7. Evenly salt and pepper the roast.
  8. Cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot.
  9. Place roast in hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
  10. Remove roast from pan and set a wire rack in pan, and then set roast onto rack.
  11. Pour water over the roast and then pour the wine over the roast.
  12. Cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast.
  13. Generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly.
  14. Place roast (uncovered) in the middle of the oven that has been pre-heated to 325 degrees (for medium-rare) and roast for 2 to 3 hours, or until internal temperature of the meat reaches 130 to 135 degrees for medium-rare.
  15. Remove roast from oven and tent with aluminum foil.
  16. Let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast.
  17. Set the roast on a cutting board and carve immediately next to each side of each bone.
  18. Every other slice will have a rib bone and every other slice will not have any bone at all.
  19. Serve immediately.
  20. Place all of the juices into a gravy boat with a 1/2 pinch of sugar to serve as the au jus.
  21. The au jus can be used as a gravy or placed into individual small dipping containers.

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