Fool-Proof Prime Rib

Nothing says I love you like a good piece of beef. We’re making a premium prime rib today for that special someone in your life, or for that perfect holiday meal that’ll impress your guests. Prime rib can be intimidating for some folks. But when it’s cooked right, there’s truly nothing better. I’m here to show you my fool-proof method. Watch the whole thing, because the last thing we wanna do is overcook this rascal. We want a juicy, tender prime rib that is rare to medium rare.

Prime Rib


  • 5 - 6 lb Standing Rib Roast / Prime Rib
  • 1 stick butter softened
  • 2 tbsp Coarse Ground Pepper
  • 2 tbsp Coarse sea salt
  • 1 tbsp Smoked Paprika
  • 2 tsp Red River Ranch Mesquite optional available here:
  • 1 tsp fresh thyme minced
  • 1 tsp fresh rosemary minced
  • 4 cloves garlic minced
  • 1 tbsp olive oil


  • Let the roast set on the counter for 3 - 4 hours or until room temperature to ensure an even cook.
  • Preheat the oven to 500 degrees F.
  • In a mixing bowl, whisk together the butter and remaining ingredients until smooth.
  • Rub the roast with the mixture so it is evenly coated on all sides. Place the roast, rib side down, in a dish or roasting pan. Generously sprinkle the top with additional sea salt.
  • Roast for 30 minutes (5 minutes per pound). Then turn off the oven. Let the roast set in the oven for 2 hours - DO NOT open the oven door during this time.
  • Remove the roast from the oven and check the temperature - it should be in the 120 - 125 degree range. Lightly cover with tinfoil and let for 5 - 10 minutes. During this time the internal temperature will rise slightly to bring it to the medium-rare range, roughly 130 degrees F.
  • Slice against the grain and serve warm.