Cooked Prime Rib Roast
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How To Cook Prime Rib Roast

Prime Rib Roast is a surefire way to make any celebration special. Also known as a Ribeye Roast, Standing Rib Roast, or simply a Rib Roast, this impressive cut is always a crowd-pleaser, delivering rich flavor and a tender, melt-in-your-mouth texture. Best of all, making a Prime Rib Roast at home is simple. Remember that this pricey cut is best when served rare, medium-rare, or medium at most. Overcooking a Prime Rib Roast will leave it dry, and you will be disappointed. Everything you need to know about preparing Prime Rib Roast is in the instructions below.

We've included a chart detailing the perfect Prime Rib Roast cooking times, from roasting your Prime Rib in the oven, slow cooker, Instant Pot, cooking on the grill, and more. Be sure to use a meat thermometer for the best results and prepare for an unforgettable meal!

These instructions are for a a 5–6 lb Prime Rib Roast.


How to Cook Prime Rib Roast on the Grill

We've got you covered if this is your first time roasting a Prime Rib on the grill. Our detailed instructions will help you grill an incredible Prime Rib Roast. A grill can function just as an oven does, with the added benefit of that distinct grilled-over-an-open-flame flavor.

For those wanting to cook a perfect Prime Rib Roast, capturing all its delightful flavors and juices, there are two main grilling options:

  • Charcoal Grilling
  • Gas Grilling

When using the grilling method, it is best if your meat is completely thawed before cooking. Thaw your Prime Rib Roast in the refrigerator for at least 48 hours. We recommend removing it about 1 hour ( but not more than 2 hours) before you decide to cook so it comes to room temperature. Then, season your Prime Rib the way you’d like it to taste. Add some of our Kansas City Steak Original Steak Seasoning to enhance your Prime Ribs' savory flavor.

These instructions are for a 5–6 lb Prime Rib Roast, accounting for approximately 15–20 minutes per pound. Account for an additional 15–20 minutes to rest the roast after cooking.

How to Grill Prime Rib Roast: Charcoal Vs. Gas Grill


  • Prepare a charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. Add a few new briquettes to each side when coals are medium, ash-covered (about 25 minutes). Position the cooking rack handles over the coals so that adding extra briquettes is easy.
  • Place the seasoned Prime Rib Roast on a cooking rack directly over the drip pan and cover it with the grill lid. Roast to desired doneness, following the Cooking Times Chart below for the perfect boneless Prime Rib cooking time.
  • You must turn your Prime Rib Roast periodically to ensure even cooking.
  • Add three to four additional charcoal briquettes to each side of the grill every 30 minutes or as necessary to maintain proper heat during grilling.
  • For a medium-rare Prime Rib Roast, continue grilling for 1½–1¾ hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
  • Once your Prime Rib Roast has rested, it's time to carve. Ensure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).
  • Preheat the grill to high.
  • Place the seasoned Prime Rib Roast in the center of the grill and turn off the burners directly under the roast (there's no need for a drip pan when using a gas grill). Close the grill lid. Roast to desired doneness, following the Cooking Times Chart below for the perfect boneless Prime Rib cooking time.
  • You must turn your Prime Rib Roast periodically to ensure even cooking.
  • If you desire a medium-rare Prime Rib Roast, continue grilling for 1½–1¾ hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature for a medium-rare roast should read 135°F.
  • Once your Prime Rib Roast has rested, it's time to carve. Sharpen your carving knife for an ideal cut (See our Expert Tips for How to Sharpen a Knife).

How to Cook Prime Rib in the Oven

Cooking a delicious Prime Rib Roast is easy — but cooking your impressive Prime Rib Roast in the oven is simple and uncomplicated. Make a feast for the eyes and the stomach — and don't be surprised when everyone asks for seconds! Before you begin roasting, be sure your Prime Rib Roast is completely thawed. If frozen, thaw it in the refrigerator for at least 48 hours before preparing and bring the meat to room temperature. Remove your roast from the refrigerator for at least 1 hour (but no more than 2 hours) before roasting. Lastly, Season the roast well. Our Kansas City Steak Original Steak Seasoning is a fantastic choice.

These instructions are for a 5–6 lb Prime Rib Roast, accounting for approximately 20–25 minutes per pound. Account for an additional 15–20 minutes to rest the roast after cooking.

Preheat your oven to 375°F

  • Place the roast fat-side up on a rack in a roasting pan. Do not add water or cover the roast. Roast to desired doneness, following the Cooking Times Chart below for the perfect boneless Prime Rib Roast cooking time.
  • For a medium-rare 5 lb Prime Rib Roast, roast for 1½–2 hours until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the oven.
  • Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15–20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will spread evenly throughout the meat, leaving it rich and juicy. The final temperature for a medium-rare roast should read 135°F.
  • Once your Prime Rib Roast has rested, it's time to carve. Ensure your carving knife is sharp and ready to use (See our Expert Tips for How to Sharpen a Knife).

Specialty Prime Rib Cooking

There are many exciting specialty cooking methods for making your perfect Prime Rib Roast. Choose from smoking your Prime Rib for smoky, rich flavor and aromas or cooking with your sous vide for enhanced flavors and even doneness. Perhaps, the minimum effort and maximum taste method of a slow-cooked roast in an Instant Pot or slow cooker appeal to you.

No matter which cooking method you decide, we recommend that your roast is completely thawed before cooking; by thawing it in the refrigerator for at least 48 hours. Remove your roast from the refrigerator approximately 1 hour (but no more than 2 hours) before cooking to allow it to come to room temperature. And always use a meat thermometer to ensure your roast is perfectly cooked!

Sous vide cooking takes away the guessing and gauging of doneness and leaves you with primed meat cooked the way you like it. Sous vide uses a low-heat, extended cooking process, ensuring your roast is tender and succulent. It is ultimately a stress-free way to make your Prime Rib Roast.

The instructions below are for a 5–6 lb Prime Rib Roast. However, Prime Ribs of all sizes can use these instructions. Use the temperatures in the chart to set your sous vide machine to reach your desired degree of doneness.

NOTE: Meat cooked under 130°F should NOT be cooked for longer than 2½ hours at a time due to food safety concerns

Prepare It

  • Preheat your water bath: Fill your sous vide container with warm water and set the sous vide device to the appropriate temperature for the desired doneness.
    • Rare: 130°F
    • Medium-Rare: 132°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • All our products arrive to you vacuum sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your roast into sous vide heat-stable bags at home, we recommend seasoning for enhanced flavor before cooking in the sous vide.
  • After thawing, bringing to room temperature, seasoning, and preheating the sous vide, you're ready to start cooking.

Cook It

  • Ensure the water bath has fully reached the desired temperature for cooking before adding in the roast. Place the packaged roast in the water bath and allow it to cook for the recommended time based on your desired degree of doneness.
    • Rare: 6 hours
    • Medium-Rare: 6 hours
    • Medium: 6 hours
    • Medium-Well: 6 hours
  • Once the roast is finished cooking, remove them from the sous vide and take it out of the packaging.
  • We recommend cooking the Prime Rib Roast at a high temperature to achieve a deep, rich sear. Preheat your oven to 475°F.
  • Before finishing in the oven, coat your Prime Rib in our Kansas City Steak Finishing Butter for added flavor and an incredible crust.
  • Place the rib roast on a baking rack and cook in the oven for 15 minutes or until the internal temperature reaches your desired degree of doneness.
  • Remove the rib roast from the oven and allow it to rest for 5 minutes.
  • Carve the Prime Rib Roast into slabs and enjoy this heavenly piece of meat!

A wonderfully smoked Prime Rib gives you all those incredible natural smoke flavors. So, fire up your smoker and follow our guide to smoking your next masterpiece. Smoking times will vary greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, and more. To reach base doneness, use a meat thermometer to check the internal temperature.

These instructions are for a 5–6 lb Prime Rib Roast, accounting for approximately 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness. Account for an additional 15 minutes for high heat searing after smoking and 15–20 minutes to rest the roast after cooking.

Note: Meat cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns

To begin, fire up your smoker and preheat it to 225°F

  • While the smoker is warming up, prepare your roast. Trim off any access fat from the top of the rib. Apply your marinade to the entire rib and/or season liberally with your choice of seasoning.
  • Place the roast onto the grates of your smoker, close the lid, and smoke the meat until it reaches your desired doneness.
  • Temperatures are as follows:
    • Rare: 115°F
    • Medium-Rare: 125°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • Remove the roast from the smoker, put it on a cutting board, cover it with foil, and allow it to rest for 15–20 minutes.
  • While the roast is resting, increase the temperature on your smoker to 400°F.
  • Once the smoker is up to temperature, return the roast to the smoker and smoke until the internal temperature reaches 5°F below your desired degree of doneness. (To check the degree of doneness, use a meat thermometer and the Measuring Doneness Chart below.) This part can go quickly, so keep a close eye on the temperature.
  • Remove your roast from the smoker and wrap it tightly in foil or butcher paper to rest for at least 15 minutes. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
  • Resting after smoking is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your roast to rest will give the juices time to sink in throughout the meat, keeping it moist and tasty.
  • Lastly, slice, serve and enjoy!

A great way to cook a Prime Rib Roast at home is in an Instant Pot. Make a delicious and tender roast with this easy cooking method without worrying about overcooking or drying out your prized cut of Prime Rib. Begin by seasoning the roast with your choice of seasoning; make sure to cover all sides.

The instructions below are for a 3 lb Prime Rib Roast. To cook a larger roast, you might consider having a larger Instant Pot. Or consider cutting a larger Prime Rib (5–6 lbs) in half to fit into a smaller Instant Pot.

  • Place the trivet in the Instant Pot, then place the roast on top of the trivet. Add beef cooking stock. Coat the top of the rib roast with one of our Kansas City Steak Finishing Butters for added flavor.
  • Lock the lid in place and make sure the vent is in the "sealing" position.
  • Choose manual settings and set them on low pressure. Set the timer according to the cooking times based on the desired temperature. They are as follows:
    • Rare: Low pressure for 5 minutes
    • Medium-Rare: Low pressure for 8 minutes
    • Medium: Low pressure for 12 minutes
    • Medium-Well: Low pressure for 15 minutes
  • Once the timer is done, leave the roast in the pot without opening the lid or unsealing it. The Instant Pot will automatically switch to "keep warm". Let the roast sit for another 30 minutes in the pot.
  • Once the 30 minutes is up, open the Instant Pot and place a meat thermometer into the center of the Prime Rib. The temperature should read 120°F for medium-rare. If the temperature is too low, place the lid on again and cook for an additional 5–10 minutes.
  • Once your rib roast has reached the desired temperature, remove the rib roast and the trivet from the Instant Pot.
  • Set the Instant Pot to the highest sauté setting. Lightly coat the bottom of your pot with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Add the roast to the Instant Pot and sear on all sides until browned. About 5–10 minutes.
  • Check the internal temperature of the roast again to ensure it is cooked to your desired doneness. For medium-rare, a meat thermometer should read 135°F.
  • Remove the roast from the pot, wrap it tightly in foil or butcher paper, and allow it to rest for 15 minutes.
  • Resting after cooking is essential because the heat pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the roast juices time to sink back into the meat, keeping it moist.
  • Finally, slice against the grain, serve and enjoy!

Using a slow cooker may take approximately 2½ hours or up to 5 hours to cook your Prime Rib, based on the level of doneness you want to achieve. This slow cooker Prime Rib Roast guide will take you step-by-step through making an easy, melt-in-your-mouth, delicious Prime Rib.

The included instructions are for a 5–6 lb Prime Rib Roast; accounts for 35 minutes per pound for a rare degree of doneness and 40 minutes per pound for a medium degree of doneness.

Prepare and Sear It

  • Season the roast with your choice of seasoning, making sure to cover all sides.
  • Preheat a skillet over medium-high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
  • Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Add the seasoned roast to the skillet and sear on all sides (about 3–4 minutes on each side).

Cook It

  • Transfer the seared roast to the slow cooker, rib side down. For added flavor, rub one of our Kansas City Steak Finishing Butters on the top of the rib roast. Add beef cooking stock or any other seasonings to the slow cooker.
  • Cook on the recommended low heat setting for the times listed in the Cooking Times Chart below.
  • Begin checking after 3 hours of cooking. We recommend checking the internal temperature of the tenderloin to determine doneness. To check the degree of doneness, use a meat thermometer.
  • Final temperatures are as follows:
    • Rare: 120°F
    • Medium-Rare: 130°F
    • Medium: 140°F
    • Medium-Well: 150°F
  • Remove your roast from the slow cooker when it has reached your desired degree of doneness temperature. The roast will continue to warm an additional 10°F when resting.
  • Once removed from the slow cooker, wrap it tightly in foil or butcher paper and allow it to rest for 15–20 minutes.
  • Resting after cooking is essential because the heat pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your roast. Allowing your roast to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
  • Finally, slice against the grain and serve!

Prime Rib Roast Cooking Times

Select a cooking method that works for you and follow the recommended Cooking Times for the best results. For perfect doneness, we recommend you use a meat thermometer and the Measuring Doneness Chart below.

 

Prime Rib In The Oven
Temperature
Oven
Rare
5–6 lbs
375°F
1–1½ hrs
 
 
 
Medium-Rare
5–6 lbs
375°F
1½–2 hrs
 
 
 
Medium
5–6 lbs
375°F
2–2½ hrs
 
 
 
Medium-Well
5–6 lbs
375°F
2½–3 hrs
 
 
 
Prime Rib On The Grill
Gas Grill
Charcoal Grill
Rare
5–6 lbs
1¼–1½ hrs
1¼–1½ hrs
 
 
 
Medium-Rare
5–6 lbs
1½–1¾ hrs
1½–1¾ hrs
 
 
 
Medium
5–6 lbs
1¾–2 hrs
1¾–2 hrs
 
 
 
Medium-Well
5–6 lbs
2–2¼ hrs
2–2¼ hrs
 
 
 
Medium-High Heat, approx. 375°F for the times listed based on desired degree of doneness.
Prime Rib In Slow Cooker
Temperature
Slow Cooker
Rare
5–6 lbs
Low Heat
2½–3 hrs
 
 
 
Medium-Rare
5–6 lbs
Low Heat
3–3½ hrs
 
 
 
Medium
5–6 lbs
Low Heat
4–4½ hrs
 
 
 
Medium-Well
5–6 lbs
Low Heat
4½–5 hrs
 
 
 
Sear on high heat, then move to slow cooker and cook on low heat for the times listed based on desired degree of doneness.