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?

And what’s a better time to learn how to cook a prime rib than to learn it to best celebrate National Prime Rib Day on Saturday (April 27)?

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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