By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
140 min
Perfect Prime Rib
Recipe GLPR7bfce38adc2db4
A classic American prime rib roast seasoned simply with kosher salt and freshly ground black pepper, then roasted to a perfect medium-rare. The meat is tender, juicy, and showcases the natural flavor of high-quality beef. This showstopping centerpiece is ideal for special occasions and feeds a crowd.
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Ingredients
1 standing rib roast (prime rib), 6-8 pounds
2 tablespoons Kosher salt
1 tablespoon Freshly ground black pepper
Directions
Remove the prime rib roast from refrigeration approximately 2 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
Preheat your oven to 450°F (232°C).
Pat the roast completely dry with paper towels. This is essential for developing a flavorful crust during roasting.
Season the entire surface of the roast generously with kosher salt and freshly ground black pepper, working the seasonings into all crevices and across both sides.
Place the roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part of the meat without touching bone.
Roast at 450°F for 20 minutes to develop a brown crust on the outside of the meat.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 145°F for medium-rare (approximately 60-90 minutes depending on the size of the roast). For a medium-doneness, roast to 145°F.
Once the roast reaches the desired internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when sliced.
Carve the roast by slicing between the ribs, then slice the meat against the grain. Serve immediately while warm.
Comments
Prime rib is straightforward to source at any Charlotte grocer—Harris Teeter, Food Lion, Kroger, and Publix all stock quality cuts—and the ingredient list is minimal and cheap. The stated 140 minutes is honest if you're starting from a cold oven, though home cooks should know this is a hands-off roast that doesn't tolerate a rushed schedule and demands an accurate meat thermometer to avoid overcooking an expensive cut. This feeds a celebration dinner well and leftovers make excellent cold sandwiches or hash, but it's a special-occasion dish rather than weeknight rotation, and the per-pound cost ($12–18 depending on grade and trim) means budget matters here. It's worth cooking but not a casual choice.
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