To cook prime rib for Thanksgiving, season a standing rib roast, cook it in an oven set no lower than 325°F, and rest it before you carve. USDA guidance for whole cuts of beef is a minimum of 145°F with a 3-minute rest; many cooks choose a different final temperature for doneness, which is covered in what temperature prime rib should be. See the Thanksgiving guide and Thanksgiving mains, diets and leftovers if prime rib is sharing the table with turkey or ham.
Season the roast and set up the pan
Buy a standing rib roast by the number of bones, and ask the butcher to cut the bones away and tie them back on if you want easier carving later. Pat the meat dry, salt it generously, and add black pepper and a little garlic or herbs if you like. Salt it several hours ahead, or overnight in the refrigerator, then bring it closer to room temperature while the oven heats. Set the roast bone-side down on a rack in a heavy pan so air can move around it. An oven thermometer helps if your oven runs hot or cold.
Roast, then rest before carving
A common method is a steady 325°F roast until the center is a few degrees below the temperature you want, because the roast will rise as it rests. Some cooks start hotter to brown the exterior, then lower the heat; either way, use a leave-in or instant-read thermometer in the thickest part, not touching bone. Time-per-pound charts vary, so treat them as a rough window only. When you take the roast out, tent it loosely with foil and rest it 20 to 30 minutes. That rest is for juiciness and easier carving, and it also covers the USDA 3-minute rest if you are cooking to the 145°F minimum.
Carve and plan the sides
Stand the roast, cut the twine, remove the bones if they were tied on, and slice across the grain to the thickness you like. Save the juices for a simple au jus. Prime rib is rich, so a green vegetable or creamed spinach and a sharp salad sit well next to it. Refrigerate leftovers within 2 hours and use them within 3 to 4 days, or freeze them. Reheat slices gently so they do not dry out. Related: what wine pairs with Thanksgiving turkey if you are not serving turkey.
Frequently asked questions
What temperature should prime rib be?
USDA recommends a minimum of 145°F with a 3-minute rest for whole cuts of beef. Many cooks choose a lower or higher final temperature for doneness; use a thermometer and see the dedicated temperature article.
Should I cook prime rib at 325°F?
A 325°F oven is a reliable, USDA-aligned setting. Some methods start hotter to brown the crust, then finish lower. Check the center of the roast rather than relying only on the clock.
How long should prime rib rest?
Rest it 20 to 30 minutes, tented loosely with foil, before carving. The juices settle, the roast is easier to slice, and the short USDA rest is included in that time.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A heavy pan and rack let air move around the roast.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check the thickest part of the roast, not touching bone.
- OXO Good Grips Oven Thermometer — Helps if your oven runs hot or cold during a long roast.
- Granite Ware 19-Inch Oval Roaster Set — A large oval roaster can hold a bigger standing rib roast.
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