When you sit down at the table and you see a plate of prime rib put in front of you, you know someone means business. But most often, that prime rib is served on a major holiday, and most of the time, it’s served to you at a restaurant.

But you realize you can make it at home too, right?

Borrowed from our friends at Tasty.com, this recipe doesn’t require many ingredients. Basically, all you need is an 8-pound prime rib, kosher salt and freshly ground pepper. If you are feeling extra confident, feel free to add a rub that includes everything from light brown sugar to dry mustard to fresh rosemary.

We know it can be a scary proposition. Not only is the mere purchase of prime rib a tad pricey, but it can be a bit tricky to cook. But if we have said it once, we have said it a million times! If you take things step by step, you can do this.

And it’s going to be good.

Prime Rib Recipe:

Ingredients (for 8 servings)

  • 8 lb. prime rib, bones removed and tied back to the roast
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture. Generously season the prime rib all over with salt and pepper. Place the prime rib in a dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.

Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for one hour before roasting. Preheat the oven to 450˚F (230˚C). Roast the prime rib for 30 minutes. Reduce the oven temperature to 325˚F (160˚C).

Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare. Remove the rib from the oven, tent with foil, and let rest for 30 minutes. Transfer the roast to a cutting board and carve.

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