Bone-In Prime Rib
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My bone-in prime rib is a family favorite that comes out tender and juicy every time. It’s covered in a garlic and herb butter, and it only takes 15 minutes to get it ready for the oven!
Bought a boneless roast? My boneless prime rib uses the same garlic herb butter, and my air fryer prime rib keeps your oven free for all the sides.
Why my bone in prime rib roast is easier than you think
Ready in about 1½ hours – I start my bone-in prime rib at 475°F to brown the outside, then turn the oven down to 350°F without ever opening the door. A 4½ to 5 pound roast is done in about 1½ hours, so I still have plenty of time to get the sides on the table!
15 minutes of prep – I mix the garlic herb butter in one small bowl and spread it all over the roast. Then I set it bone-side down, and the bones hold it up like a built-in rack. No roasting rack means one less thing to wash on a busy holiday!
A buttery garlic herb crust – Butter, fresh rosemary, thyme, garlic, salt, and pepper are all staples I keep in my kitchen. The butter melts into the outside while it roasts and turns into the best herby crust, while the inside stays juicy. Ben swears bone-in is juicier than boneless, and I have to agree!
Bone in prime rib is a recipe that I love making for the holidays and for every special occasion in my family, including birthdays and our anniversary.
My husband, Ben, says bone-in prime rib is juicier and more tender than boneless, and I agree with him! The garlic butter melts into the outside while it roasts, so every slice has that buttery, herby crust.
With a buttery flavor and melt-in-your-mouth texture, prime rib roast with the bone is truly unmatched.
Prime rib seems fancy, but the ingredients are so simple. It’s butter, fresh herbs, garlic, salt, and pepper, and I keep all of them in my kitchen. That’s why it’s one of my favorite easy Christmas recipes, and it works for any special dinner!
All of the ingredients for this prime rib recipe are staples that I keep stocked in my kitchen, so making it is unbelievably easy too.
Bone in prime rib recipe ingredients
- Bone in prime rib roast – I always look for a roast with good marbling. That’s where all the flavor is!
- Butter – Unsalted butter works best here since the recipe already calls for additional salt.
- Fresh rosemary & thyme – These herbs add earthy, woody, and slightly peppery flavor to the meat.
- Freshly minced garlic – Infuses bold, savory notes into the recipe.
- Salt & black pepper – Enhance the natural flavor of the roast without being overpowering.
How to cook a prime rib with the bone in
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Recipe tips
- Soften the butter. Cold butter is difficult to spread over meat, so I let mine soften before starting.
- Pat the roast dry with paper towels before spreading the butter over it. Removing the excess moisture is my pro tip to get all the flavoring to stick and to help the meat brown.
- Use an instant read meat thermometer. This takes away all the guesswork! I usually start checking the temperature after 1 hour of cooking.
- Check the meat at the same part each time. Test the thickest part of the bone in prime rib each time for consistent results.
Variations
- If you don’t have fresh herbs, dried will work just fine! Use about a third of the amount, so 2/3 teaspoon dried rosemary and 1/3 teaspoon dried thyme. Dried herbs are a lot stronger than fresh.
- For a smoky twist, stir 1 teaspoon of smoked paprika into the garlic butter. It’s my favorite way to switch up beef like this prime rib and my bone-in ribeye steak.
- To add some heat, use one batch of my cowboy butter instead of the garlic herb butter. The salt and pepper are already in it, so spread it on just like the garlic herb butter. My husband loves the kick the cayenne gives it!
- Don’t have unsalted butter? Use salted butter and cut the salt down to 1 1/2 teaspoons.
What to serve with this bone in prime rib roast
This bone in prime rib is best served with homemade horseradish sauce, and I like to pair it with something thick and creamy like my mashed potatoes without milk or easy potato soup recipe. It also goes well with pea salad with eggs or my roasted baby carrots recipe when I’m looking for something lighter to complement the richness of the meat!
Bone-in prime rib FAQs
How long do I cook a bone-in prime rib roast per pound?
A 4½ to 5 pound roast will need about 1 ½ to 2 hours to cook. My rule of thumb is about 20 minutes of cooking time per pound of prime rib, but you should use the internal temperature as a guide rather than relying strictly on time.
What temperature should I cook bone in prime rib to?
Pull it out of the oven about 5°F before where you want it, because the temperature keeps climbing while it rests.
Rare: pull at 115 to 120°F
Medium-rare: pull at 120 to 125°F
Medium: pull at 130 to 135°F
Medium-well: pull at 140 to 145°F
Well-done: pull at 150 to 155°F
How to carve a bone in prime rib?
This is where cutting the bones off ahead of time pays off! Once it rests, I snip the twine and lift the whole roast right off the bones. Then I slice it against the grain into ½ to ¾ inch slices, which gives you the most tender pieces.
Why is bone-in better than boneless prime rib?
I personally love bone-in because the bone provides extra support while cooking and acts like a natural rack. Plus, it helps it cook more evenly and give it a little more flavor.
How should I store leftovers?
Stored in an airtight container, leftover prime rib will last in the refrigerator for 3 to 4 days.
How do I reheat leftovers?
The oven is my favorite way to reheat prime rib. Place the roast in a baking dish with a small splash of beef broth or water. Cover it tightly with foil and warm the meat at 325°F until heated through.
More easy holiday mains
- How to cook a spiral ham
- Bottom round roast
- Air fryer roast beef
- Roast beef sliders
- Mississippi pot roast with potatoes and carrots
Bone-In Prime Rib Roast (Made Easy)
Equipment
- Baking sheet or roasting pan
- Aluminum foil
Ingredients
- 4½ – 5 pound bone-in prime rib roast, about 2 to 3 bones
- ½ cup unsalted butter, softened
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
Instructions
- Trim the fat on top down to about 1/4 inch. Carefully cut the bones away from the meat, then tie them back on with kitchen twine. This keeps the roast's shape and helps it cook evenly.
- Take the roast out of the refrigerator about 1 hour before cooking. About 20 minutes before the hour is up, preheat your oven to 475°F.
- In a small bowl, mix the softened butter, rosemary, thyme, minced garlic, salt, and pepper.
- Pat the roast completely dry with paper towels. Spread the garlic herb butter evenly over the top and sides of the roast.
- Place the roast bone-side down and fat-side up on a foil-lined roasting pan or sheet pan. Roast it uncovered for 10 minutes to brown the outside.
- Without opening the oven, lower the temperature to 350°F and keep roasting until the center reaches your doneness temp, about 1 1/4 to 1 1/2 hours. See the Notes for the temps.
- Move the roast to a cutting board, tent it loosely with foil, and let it rest for 20 to 30 minutes before slicing.
- Remove the twine and lift the roast off the bones. Using a sharp knife, slice the roast against the grain into ½- to ¾-inch slices.
Notes
- Rare: pull at 115 to 120°F
- Medium-rare: pull at 120 to 125°F
- Medium: pull at 130 to 135°F
- Medium-well: pull at 140 to 145°F
- Well-done: pull at 150 to 155°F
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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