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Prime Rib

Prime Rib
Prime rib is a favorite in our house but because of its expense, we can only eat it once in a while. I make a delicious mixture of Snider’s Prime Rib and Roast Seasoning, olive oil, and lots of minced garlic. I rub the paste over the entire prime rib then roast it at high heat for a short time before turning it to a lower heat to finish roasting. The garlic coating is so unbelievable! We all devoured our little 3 lb prime rib. My husband and I couldn’t believe how great it tasted and loved the fact that we could cut it with a fork. Our kids gobbled it up and asked for seconds. I served the prime rib with scalloped potatoes and steamed artichokes. It was a wonderful dinner.

Prime Rib:


  • 3 lb prime rib (ours was boneless)
  • 2-3 tbsp of Snider’s Prime Rib and Roast Seasoning (or your favorite steak seasoning)
  • 1 tbsp olive oil
  • 5 cloves of garlic, minced

Note: I always let my meat sit at room temperature for 20-30 minutes before cooking.

How to Make a Prime Rib

Preheat the oven to 500 degrees.

In a small bowl mix the seasonings, olive oil, and garlic until well combined.

Rub over the entire prime rib then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm (I highly recommend getting one – it makes life so much easier) which is inserted in the center of the prime rib.

Bake the 3lb roast for 17 minutes in the preheated oven, then reduce heat (without opening the oven door) to 325 degrees and continue roasting for about 35 minutes or until the thermometer reads 130 degrees (for medium-rare).

Remove from oven and let rest for at least 7-10 minutes before slicing. Enjoy!

Prime Rib


Click here for a printable version of this recipe



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  1. Speaking of–and because of–the astronomical expense, will be trying this as my Xmas dinner for two this year. Fingers tightly Xed, of course!

  2. I absolutely love this recipe and method of cooking a small weekend family treat. You hit it on the nose! wow what a perfect result to follow your instructions. The only thing I do differently is reduce the high heat time to 15 minutes only. Its only because me and my husband like it fairly rare. Other than that PERFECT! so I wanted to say thank you. I had looked for a long time to find a 3 pound instruction on a prime rib roast. Everyone is holiday size so my estimates were always off. So again thank you, I have saved this to my favorites so I never loose you.
    Loving the Roast,

  3. I want to cook a 9 pound roast on Christmas and have it taste exactly like this recipe. We did a trial run today and everyone loves it. Thanks for posting it. What should I change about the cooking times?

    1. We are having a lot more people tomorrow so we needed a larger roast. Looking for some advise on how to Tewel the time. Thanks

    2. I would say 15min per pound at 325 after you cook it at 500 for about 15min would work. just make sure you have a thermometer to watch the temp.

  4. I had a three-pound boneless Prime Rib, and this recipe was PERFECT! I had picked up the meat on sale and had no time to agonize. No problem! This worked beautifully! My thermometer read less than 130 degrees, but after a rest, the meat was Medium Rare, just the way we wanted it. Thank you!

    1. Pam, this recipe sounds great, however, how would I adjust the cooking time for a prime rib on the bone? Also, my biggest issue with cooking a prime rib is cooking my potato dish, any suggestions?

    1. Alisa,

      Sorry, I’ve been on vacation and I am just now seeing this. I think it would be the same. Please let me know how they turned out.


  5. First of all, you have a great blog and your recipes are easy to understand as a fellow blogger I make this my priority to adjust all my recipes so people are not intimated by some lengthy, too many steps recipes, I hope you have a great Holiday season as well as a profitable one, Love the color of this prime rib, I was a chef for many years and have prepared many, and this is the color I always strive to reach. Delicious

  6. I just tried your recipe. I had a 3.8 lb bone in rib roast. Seared it at 500 for 20 minutes as it was slightly larger than yours and roasted at 325 for 35 minutes. Internal temp was only 80*f. It took another 30 minutes to get it up to temperature. I didn’t think .8lbs would make that much of a difference as probably all of that was bone.

  7. I have been cooking for almost 50 years (and eating for almost 60), and I can honestly say this is the BEST beef I’ve ever tasted. Perfect instructions for a 3 pound prime rib. PERFECT! Tender, moist, lovely sear. Thank you!

    1. Terri-Lyn,

      Thank YOU for your sweet comment. I’m so glad you loved the recipe. Thanks for letting me know!


    1. Melissa,

      Cook until a meat thermometer reads:

      Medium 135-144°F (58-62°C)
      Medium Well 145-154°F (63-67°C)
      Well Done 155-164°F (68-73°C)

      I hope this helps.


    1. Judith,

      To figure out the total cooking time once you switch to 325 degrees, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium-rare.

      Cook until a meat thermometer reads:

      Rare 120-129°F (49-54°C)
      Medium Rare 130-134°F (55-67°C)
      Medium 135-144°F (58-62°C)
      Medium Well 145-154°F (63-67°C)
      Well Done 155-164°F (68-73°C)

      I hope this helps! Merry Christmas.


  8. I tried the comment above about reducing the heat at 10 minutes for more rare doneness.
    My husband cooked one on his smoker “his way”. Mine as done perfectly. (And on schedule for dinner ) I love this recipe & will be saving it. Thank you

  9. Easy fix here…”must know how to turn on an oven before trying this recipe”. There, problem solved.