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Easy 4 ingredient Prime Rib Recipe Bone In

This Easy 4 Ingredient Prime Rib Bone In Recipe when followed gives you a juicy, tender perfectly seasoned prime rib.  A special meal ideal for Christmas, New Years or any special occasion!

Prime rib on a plate in front of carving station of prime rib.

When I was growing up we moved a lot. Seriously, in the 4th grade I went to four different schools. But no matter where we lived my mom made everything special. She started many family traditions over the years that we still observe today. This slow roasted prime rib recipe is one of those Holiday Dinner Traditions.

You won’t believe how easy is is to cook a standing rib roast using this special oven method.  By using just a few ingredients and a good quality beef bone in roast your Christmas Dinner, New Years Dinner (or any special occasion dinner for that matter) will give you the best prime rib roast ever!

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So many of my mom’s recipes are classic ones that are very easy to do but by using good quality ingredients are transformed to something magical.

This bone in prime rib  recipe is a perfect example of that.  Only 4 ingredients, flour, salt, pepper and a bone in beef roast.

Carving station for prime rib

What is Prime Rib:

Prime Rib is a cut of meat from the primal rib area (a specific 7 rib section) that doesn’t get a lot of exercise which leads to a more marbled and fatty roast. Because of the extra marbling and the fact that the muscle isn’t used much it is a very tender piece of meat.

What do they call Prime Rib at the Market?

At the grocery store you will see prime rib called many things in addition to prime rib.  Look for Bone-In Roast, Prime Rib Roast, Standing Rib roast and Beef Bone in Roast.  If you are in doubt at all ask the butcher or someone in the meat department.

What is the difference between Choice Meat and Prime Meat?

I know this is confusing, but you can buy a prime rib that is classified as choice. Going back to the definition of a Prime Rib its a cut of meat from the primal rib which is called Prime Rib. That is the cut of the meat, not the classification.

Prime meat versus choice meat is a classification from the USDA.  Prime meat is a fattier, thus much more tender quality of beef.  Choice is a little leaner and the texture is not as tender as Prime.

Prime classification tends to be more expensive and if you have money to spend by all means buy the prime.  If you are watching your spending, check out Costco for their prime rib roasts that are choice quality.  They are very tender bone in roasts that no-one will ever notice you aren’t serving prime meat.

What’s the difference between a ribeye roast and a prime rib roast?

Both the Ribeye roast and the Prime rib roast come from the rib area.  Usually the ribeye roast is cut from the lower section and there isn’t as much of the fat around it or as much marbeling it compared to the prime rib roast.

More often than not, a ribeye roast is sold without the bone.  Because the ribeye roast is cut from the lower section, it tends to be a little tougher (though still very tender) and not as melt in your mouth tender like a prime rib roast is.  Also note, Ribeye Roasts usually are a little bit cheaper!

I have a Horseradish Crusted Ribeye Roast here that is pretty amazing and a lot cheaper than Prime rib if you are looking for something less expensive for a special occasion meal.

Juicy Succulent Prime Rib meat

Cooking a Prime Rib Roast

Prime Rib Rub Ingredients Options:

  • Salt
  • Pepper
  • Garlic Salt
  • Onion Salt
  • Seasoned Salt  (Lawry’s)
  • Sugar
  • Herbs  (Oregano, tarragon or basil are good options)
  • Mustard  (dry or wet)

Once you have the roast selected you’ll want to figure out what kind of prime rib rub to use.  I like simple so it can highlight the meat so my recipe uses only Lawry’s Prime Rib Seasoning Salt and fresh ground pepper.

If you are spending good money on a gourmet beef roast you dont want to drown out the great flavor of the meat.  By using just a few simple ingredients in your rub you will highlight the flavor of the meat.

Because of the high temperature that this recipe uses I also use flour to help create a crust as well as help avoid splatters of oil all over your oven from the fat cap of the prime rib roast

Preparing prime rib roast with flour, salt and pepper

How to prepare the prime rib roast for cooking:

To make this bone in recipe for prime rib all you do before hand is coat a refrigerated beef roast with seasoned flour, then add extra salt and pepper on the fat cap section.

The seasoned flour helps keep the oil from splattering in the high temperature of the oven.  It also gives a nice crust on the edge of the prime rib that is very pleasant when you are eating the prime rib.

The fat cap after cooking is soft and flavorful on your fork, then it has a crystallized edge that is a crunchy texture.  All of that with the tender, juicy meat makes for one amazing great meal!

How to cook the rib roast in the oven?

After seasoning the roast with the prime rib rub, you’ll want to cover the roast with foil to also help keep any oil splatters from getting onto your oven.

The method in this recipe is you cook the meat for a short time at 500° then turn the oven off and let it finish cooking without opening the oven.  The cooking times vary depending on the weight of your roast.

How long to cook standing rib roast using this method:

Cook at 500° based on the desired doneness you prefer.

  • RARE:  8 minutes per pound
  • MEDIUM RARE:  9 minutes per pound
  • WELL DONE:  10 minutes per pound

PRO TIP:  This method has worked for me every single time but I’ve had many questions about it over the years as people would feel better if they could check the temperature and were panicked since they couldn’t open the oven door.   Because of this I highly recommend  this thermometer which goes into the oven with the roast but I’m able to know what the internal temp of the meat by looking at a readout that stays outside of the oven.


Holiday Dinner of prime rib, mashed potatoes and peas on a plate

What temp should you cook the prime rib to:

  • Rare: 120-125°
  • Medium Rare: 130-140°
  • Well Done 155-160°
homemade horseradish cream sauce

Homemade Horseradish cream sauce

What to serve to accompany this special occasion meal

When you go to the famous Prime Restaurants like Simpson’s in London or Lawry’s the Prime Rib (all over the world) it is common to serve a horseradish cream sauce and au jus over the meat.

The horseradish sauce recipe here is so easy and only has 3 ingredients.  You can make it in less than 5 minutes!

How to make a great au jus

Once the standing rib roast is removed from the oven you will want to take the remaining pan drippings.  I usually separate out   a little to make homemade Yorkshire puddings.  To the drippings you will want to add 1/2 cup of good red wine and let it reduce by half.  Then add about 2 cups of beef stock and let it simmer.  You can season with a little seasoned salt (I use Lawry’s Salt). Let it reduce down about a third, tasting continually.  Ladle over the freshly carved prime rib just before serving.

Fresh individual Yorkshire pudding in a pan

Homemade Herbed Yorkshire Pudding

Traditional Side Dishes for Prime Rib Roast:

More Special Occasion Meals for Christmas, New Years Eve or any romantic dinner:

Common Questions in making this Standing Rib Roast:

Can I use a boneless cut of meat with this recipe?  You can use a boneless beef roast, but the times will vary. To make sure you get the temperature you want in the end you will have to use a remote thermometer as I mentioned in the pro tip up above.

Can I use a Rib Eye Roast (with a bone ) using this recipe? Yes you can use a Bone in rib eye roast.  The cooking times will be the same as listed.

This seems like a lot of prime rib for my family what can I use the leftovers with?  You can use the leftover prime rib to make French dip sandwiches.  (Buy the packaged Lawrys au jus to dip them in.).  You can also make breakfast hash like I have here with the prime rib leftovers.

Easy 4 Ingredient Classic Prime Rib is a recipe that is not only a easy to make, but when complete is one of those meals that looks like you worked for hours and tastes absolutely divine. It is perfect for any special celebration but easy enough to make you’ll want it more often, like A LOT more often. www.westviamidwest.com


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Recipe Credit: My mom originally found it from an issue of Family Circle in October of 1976 and the one I’m sharing is inspired by that original recipe.

Yield: 12 Servings ( 6 oz each)

Easy 4 ingredient Classic Prime Rib

Easy 4 Ingredient Classic Prime Rib is a recipe that is not only a easy to make, but when complete is one of those meals that looks like you worked for hours and tastes absolutely divine. It is perfect for any special celebration but easy enough to make you’ll want it more often, like A LOT more often.

This Easy 4 Ingredient Classic Prime Rib is a recipe that is not only a easy to make, but when complete is one of those meals that looks like you worked for hours and tastes absolutely divine. It is perfect for any special celebration but easy enough to make you’ll want it more often, like A LOT more often.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

Instructions

  1. Preheat oven to 500°
  2. Into a small bowl add flour and 1/2 teaspoon of each seasoning salt and pepper and mix thoroughly.
  3. Sprinkle flour Mixture over the entire refrigerated roast and rub firmly into meat. (*** SEE NOTE 1)
  4. Then take remaining 1 tablespoon each of Salt and Freshly cracked pepper and sprinkle evenly over the fat cap of the roast.
  5. Place  roast into shallow roasting pan. The fat side should be placed face up for roasting.
  6. Place a tent of aluminum foil loosely over the top to protect oven from spattered fat.
  7. Once oven is at 500° roast for 8 minutes per pound for rare, 9 minutes per pound for medium rare or 10 minutes per pound for well done.
  8. When roasting time to your desired temperature turn OFF oven. DO NOT OPEN OVEN DOOR.(This is critical, if you open the door the temp will drop and the meat will not get to the desired temperature.
  9. Let roast remain in the oven for at least ONE HOUR up to 3 HOURS. ***SEE NOTE 2
  10. Remove from oven and place on a carving board for carving.
  11. Allow to rest 10 minutes before carving to allow juices to completely reintegrate into roast.
  12. Add some water to pan drippings and stir to incorporate evenly in roasting pan to create an au jus.
  13. Carve and serve with desired side dishes.
  14. Drizzle au jus over top of carved slice along with Horseradish cream sauce 

Notes

1. Most roasting recipes have you bring the meat to room temperature before placing in the oven. This recipe was specifically designed to use directly from the refrigerator. If you do not follow this, your roast will be much more done than desired.

2. In the original recipe they actually said that you will learn from trial an error if your roast should be left in the oven for one to three hours. I have found that since we tend to like a more rare roast we leave ours in for an hour. But we had guests that liked their meat more medium so when I made it for them I left the roast in the oven turned off for 2 hours.See the post for the thermometer I reccomend if you know you wont be able to resit opening the oven. If using the thermometer, these are the desired temperatures:
Rare 120-125°
Medium Rare 130-140° Well Done 155-160°

All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you.

Nutrition Information:

Yield:

12

Serving Size:

12 Servings ( 6 oz each)

Amount Per Serving: Calories: 574Saturated Fat: 20gCholesterol: 114mgSodium: 762mgCarbohydrates: 2gProtein: 25g

Recipe Credit: My mom originally found it from an issue of Family Circle in October of 1976 and the one I’m sharing is inspired by that original recipe.

Easy 4 Ingredient Classic Prime Rib is a recipe that is not only a easy to make, but when complete is one of those meals that looks like you worked for hours and tastes absolutely divine. It is perfect for any special celebration but easy enough to make you’ll want it more often, like A LOT more often.

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Stella

Thursday 2nd of January 2020

The prime rib turned out amazing. We made it first time together with my love for Christmas, followed instructions and it came out perfect. Everybody loved it!

Madi

Tuesday 18th of December 2018

I've never tried making prime rib before but now I have to! Your recipe sounds incredible!

Amy Nash

Monday 17th of December 2018

This seriously looks like a masterpiece! I'm drooling over those gorgeous, juicy slices of meat and am totally rethinking my Christmas dinner plans!

Sandra Shaffer

Monday 17th of December 2018

We're all about the Prime, fattier cuts of beef. This looks amazing...and although we keep going back and fourth on what to cook for Christmas, I've been swayed to prime rib!

Michaela Kenkel

Monday 17th of December 2018

That is one gorgeous prime rib!! My favorite part of Christmas at my in laws was my Father In Law's prime rib.

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