An understanding of prime rib cooking times is essential to cooking the perfect prime rib roast.
These Prime Rib Roast cooking instructions will result in a perfect roast if you use a meat thermometer.
Using a meat thermometer to measure the exact inside temperature of the roast is the ideal way to determine its doneness.
If you don’t have a meat thermometer and can’t get one, go by the cooking chart and it should be close.
If you really want perfection though, get your hands on a meat thermometer.
Prime Rib Cooking Times
These estimated roasting times are based on a minimum roast weight of 4 pounds (or 1.8 kg):
Recommended cooking temperature is 325ºF.
For Medium-Rare: Cook for 22 minutes per pound. Internal temperature on the meat thermometer should read 140ºF (or 60ºC) when the roast is removed from the oven.
For Medium: Cook for 25 minutes per pound. Internal temperature should read 155ºF (or 68ºC) when roast is removed from the oven.
For Well Done: Cook 30 minutes per pound. The internal temperature should be 165ºF (or 74ºC) when removed from the oven.
The minutes per pound are a guideline only. Exact cooking time can vary, which is why it is best to use a meat thermometer.
Allow 3 servings per pound of bone-in roast, 4 for a boned roast.
Tip:
For best results, the Beef Information Center recommends cooking your roast to medium-rare.
Put these prime rib cooking times to good use. You’ll find our classic prime rib recipe here.
It’s best served with a traditional yorkshire pudding recipe on the side.
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Prime Rib Roast Cooking
This tip was originally posted by Gail from Caledon, Ontario
I’m just looking at your timing for cooking prime rib. The temps and times are correct. A good suggestion to anyone cooking a prime rib roast is to start it off in a VERY hot oven for 1/2 hour then lower to the 325 for the rest of the time. A thermometer must be used when cooking this way as it throws off the timing.
Hi Karen,
Please define “very hot”. 425? 500?
In preparing a ten pounder and don’t want to blow it up.
Thanks, kathy
Hi Kathy,
The “very hot” oven was suggested by another contributor and she didn’t mention temp. I would do it at 425 to 450. That is actually what my mother would so when she made a roast. It makes sure the outside of the roast is nice and brown when you are done.
Karen