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๐Ÿ Home ยป Recipes ยป 101's Best Recipes

Small Ribeye (Boneless Prime Rib) Roast

Published: Nov 17, 2024 by Dan Mikesell AKA DrDan ยท 125 Comments

Jump to Recipe
Time: 1 hour hr 40 minutes mins

A ribeye roast, also known as a boneless prime rib roast, is a classic entrรฉe for holidays and other special meals. With a garlic butter crust and delicious, juicy meat, this recipe is perfect for smaller gatherings but can easily be scaled for larger crowds. A bone-in stand rib roast can also be used.

๐Ÿ„Ingredients

Rib roastโ€”2 to 4 pounds boneless rib roast, AKA ribeye roast. A bone-in rib roast may be used.
Fresh Garlicโ€”crushed or minced
Butter
Salt and pepper to taste

Slice of prime rib roast.
Blue ribbon divider used for visual effect
Jump To (scroll for more)
  • ๐Ÿ„Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Cook a Small Ribeye (Boneless Prime Rib) Roastโ€”Step-by-Step Photo Instructions
  • โฐCooking Time for a Small Ribeye (Boneless Prime Rib) Roast
  • ๐Ÿ‘จโ€๐ŸณMake it right every time
  • ๐ŸฅฃMaking Au Jus from the dripping
  • ๐Ÿ›’Shopping
  • ๐Ÿ“‹Related Recipes
  • ๐Ÿ”ฅWhat to Do About Smoking Ovens
  • ๐Ÿฝ๏ธWhat to serve with ribeye roast?
  • โ„๏ธStorage and Reheating Leftovers
  • ๐Ÿ„Ribeye vs. Rib Roast vs. Prime Ribโ€”What is the Difference?
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
  • Small Ribeye (Boneless Prime Rib) Roast

quote mark
Featured Comment by Suzi :
โญโญโญโญโญ"OMG! My first time making a rib roast, and it is beyond delicious. An almost 3 lb roast cooked perfectly according to your directions. I may eat the entire thing. Thank you!"

If you have a smaller household, do you want to cook 5-10 pounds of prime rib or ribeye roast? If not, a small prime rib or ribeye roast will be perfect for you. Follow my easy, step-by-step instructions to make a small ribeye (prime rib) roast that is perfect for smaller households.

Ribeye roast is one of the best and most delicious cuts of beef. It has excellent marbling, which makes it extraordinarily moist and tender. We love to serve slices of prime rib at special meals.

A bone-in rib roast is a ribeye roast with the bones still attached. Because the bones absorb additional heat, cooking times are a bit longer, but the technique is the same.

๐Ÿ‘จโ€๐ŸณHow to Cook a Small Ribeye (Boneless Prime Rib) Roastโ€”Step-by-Step Photo Instructions

Small boneless prime rib roast with butter and seasoning-labeled.

1. Let the roast rest at room temperature for 30-90 minutes. Then, preheat the oven to 500ยฐ.

Crushing garlic into butter.

2. Mix softened butter with crushed garlic. Poke 15-20 half-inch knife holes into the roast.

Coat the roast with the butter mixture in marinade.

3. Slather the butter/garlic mixture onto the roast and sprinkle with salt and black pepper.

spraying a rack in a cake pan.

4. Prep a roasting pan with a rack and give the rack a heavy coat of PAM.

Cooked beef roast on a rack.

5. Roast at 500ยฐ for 20 minutes, then at 325ยฐ for 45-90 minutes until desired internal temperature.

Slicing a prime rib after a rest.

6. Tent lightly with foil and rest for 15-20 minutes before cutting. Au Jus is discussed below.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โฐCooking Time for a Small Ribeye (Boneless Prime Rib) Roast

After an initial 20-minute searing in a 500ยฐ oven, reduce the oven temperature to 325ยฐ and continue roasting until the desired internal temperature is reached.

Approximate cooking times for 2 to 2 ยฝ pound boneless prime rib roast

For a 2 ยฝ pound roast, the initial 20 minutes of searing at 500ยฐ are followed by approximately an additional 45 minutes for 130ยฐ, 55 minutes for 140ยฐ, and 60 minutes for 145ยฐ. However, the internal temperature should always be checked several times early on.

Rareโ€”cold red center (125ยฐ-130ยฐ)โ€”Searing time of 20 minutes plus oven time of about 40-45 minutes for a total time of about 60-65 minutes.

Medium Rareโ€”warm red center (130ยฐ-140ยฐ)โ€”Searing time of 20 minutes plus oven time of about 45-55 minutes for a total time of about 65-75 minutes.

Mediumโ€”pink and firm (140ยฐ-150ยฐ)โ€”Searing time of 20 minutes plus oven time of about 55-65 minutes for a total time of about 75-85 minutes.

Medium Well and Well Doneโ€”Not recommended

For 3 to 3 ยฝ pounds of ribeye roast, add approximately 20-30 minutes to the approximate oven and total times. A 4-pound ribeye roast will take about 5-10 minutes longer than a 3-pound roast.

Times are only provided to help in planning; never cook by time. You must cook to a final internal temperature, which you should always check several times early. Remember to account for a rise in temperature of 4ยฐ-8ยฐ after removal from the oven.

The bigger and thicker a roast is, the longer it will reach your desired internal temperature. Small roasts that are larger around but thinner may be significantly faster.

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๐Ÿ‘จโ€๐ŸณMake it right every time

It is important to let it rest at room temperature for at least 30 minutes, up to 1 ยฝ hours before roasting. Combined with the searing, you will have some pink to the edge if you are looking for rarer results (recommended).

Au Jus can be made with pan drippings, or if you are adding fluid under the rack (see the discussion about smoking ovens), use beef broth for the liquid.

Cook with the fat side up. If you cook a bone-in rib roast, the ribs will be on the downside.

Cooking on a rack is highly recommended and will help drain fats and fluids.

ALWAYS rest the meat before slicing. During the rest period, the temperature will rise 4ยฐ to 8ยฐ after cooking.

The quality of the meat matters. Buy prime quality if you can. The recipe's name is "Prime Rib," not to be confused with the quality rating of the beef.

๐ŸฅฃMaking Au Jus from the dripping

Making homemade Au Jus is easy. Use a saucepan on the stovetop.

  • ยผ cup meat drippingsโ€”I like to drain off the fat. If not available, use extra broth.
  • 2 cups beef brothโ€”can be reused from under the meat if used to prevent smoking.
  • 1 tablespoon of Worcestershire or soy sauce OR 2 to 4 tablespoons of bold red wine.
  • Salt and cracked black pepper to taste.
  • If you want to thicken the au jus, near the end of simmering, slowly whisk in a slurry of cold water and 2 teaspoons of cornstarch.

Simmer on the stovetop with low heat for 10 to 15 minutes until slightly reduced.

๐Ÿ›’Shopping

Here are some suggestions I like, but you can find many more good products that will work at your local big-box store. All links below are affiliate links, meaning I make a small profit from your purchases. This commission does not affect your price. We are a participant in the Amazon Services LLC Associates Program. As an Amazon associate, I earn from qualifying purchases.

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๐Ÿ“‹Related Recipes

For other special meal main dishes, check out Roasted Turkey Breast, Crock Pot Glazed Ham, Pan Seared Filet Mignon, New York Strip in the oven, or Chicken Parmesan. Or fire up the gas grill for Grilled Ribeye, Grilled Filet Mignon, or Grilled Pork Tenderloin.

This recipe is featured in Thanksgiving Recipes, Christmas Recipes, and Easter Recipes roundups.

๐Ÿ”ฅWhat to Do About Smoking Ovens

You probably will have some smoke because you have fat from the meat and butter during the searing. The fat is going to hit hot metal and smoke.

I reduced the butter in the recipe, which helped a lot. Melted butter in the pan doesn't improve the taste, anyway.

You have some choices about if this smokes too much for you:

  1. You can add beef broth (if making Au Jus) or water to the pan under the rack so that when the butter melts, it hits the liquid (max temp of 212ยฐ) instead of the 500ยฐ pan. This is my favorite method.
  2. Sear at 450ยฐ instead of 500ยฐ. It works almost as well and will eliminate much of the smoke.
  3. You can eliminate the butter and use a higher-temperature vegetable oil, which still may smoke some but less. However, there are better solutions than this; I want butter.
  4. You can realize it will happen and live with itโ€”lots of exhaust fans and open windows.
  5. You can skip the "searing" entirely and use a 350ยฐ oven. It will take a bit longer, but it will be fine. Just cook to a final internal temperature. This will lead to more moderately cooked meat around the less cooked centerโ€”not what most people want.

๐Ÿฝ๏ธWhat to serve with ribeye roast?

Fresh salad and roasted vegetables like Baked Green Beans with Bacon or Roasted Parmesan Asparagus are good side dishes, along with Roasted Small Potatoes as a starch. I always like to add Julia Child's French Bread.

For a wine pairing, we prefer Cabernet Sauvignon, Merlot, or Pinot Noir.

โ„๏ธStorage and Reheating Leftovers

Leftovers can be stored tightly covered in the refrigerator for 3-4 days. Or frozen airtight for 3-4 months.

To reheat leftovers, first, thaw overnight in the refrigerator if frozen. Reheat it in the oven and cover it with moisture, like au jus or beef broth.

๐Ÿ„Ribeye vs. Rib Roast vs. Prime Ribโ€”What is the Difference?

There can be confusing, but it is relatively simple. The term Prime Rib should be thought of as the name of a recipe. The meat used to cook prime rib is a rib roast. Most people will think of a bone-in-standing rib roastโ€”usually 8-10 pounds.

If the butcher trims off the ribs, you will have a boneless rib roast, also known as a ribeye roast. These are generally cut smaller and much easier for home use, but they are the same cut of meat. If sliced before cooking, you have a ribeye steak, sometimes called a boneless prime rib steak.

Cuts of meat used for prime rib do not need to be prime grade; they will usually be choice grade. Prime grade will cost more, but it is worth the cost for special occasions.

Rib roasts with rib may be called โ€œprime ribโ€ or standing rib roast. In the US, things labeled ribeye will almost always be boneless but may have ribs in other countries.

Location of ribeyeโ€”Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified following the license.

โ“FAQs

How much ribeye to buy per serving?

A reasonable estimate of how much ribeye roast to buy is โ…“ to ยฝ pound per serving. Assume more for teenage boys and hungry people.

How to cut a ribeye roast?

Cut the meat across the grain. Think of it as a log and cut off round slices for serving.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

slice of Ribeye Roast on a white plate

Small Ribeye (Boneless Prime Rib) Roast

4.78 from 22 votes
From Dan Mikesell AKA DrDan
A ribeye roast, also known as a boneless prime rib roast, is a classic entrรฉe for holidays and other special meals. With a garlic butter crust and delicious, juicy meat, this recipe is perfect for smaller gatherings but can easily be scaled for larger crowds. A bone-in stand rib roast can also be used.
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings #/Adjustable :6
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 2-4 pound boneless rib roast
  • 3 cloves garlic crushed or minced
  • 3 tablespoons butter
  • salt and pepper to taste
  • beef broth optional to prevent smoking and in au jus

Step-by-Step Instructions
 

  • Preheat the oven to 500ยฐ and lower a rack so the roast will be in the middle of the oven. Allow the ribeye roast to rest at room temperature for 30-90 minutes.
    Small boneless prime rib roast with butter and seasoning-labeled.
  • Mix 3 tablespoons of softened butter with 3 cloves of crushed garlic. Poke 15-20 half-inch knife holes into the roast.
    Crushing garlic into butter.
  • Slather the butter/garlic mixture onto the roast, pushing some of the mixture into the holes. Add some kosher salt and black pepper to the roast.
    Seasoning a butter covered roast with salt.
  • Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake pan is good here. The pan needs some sides to prevent splatter. I suggest using the rack and some water under the rack to decrease the smoke.
    spraying a rack in a cake pan
  • Place the fat side up on the rack and into a 500ยฐ oven for 20 minutes, then decrease the oven's temperature to 325ยฐ and continue to roast until desired internal temperatureโ€”45 to 90 minutes, depending on size and desired temperature. Always check temp several times early. Allow for a 5ยฐ-10ยฐ rise in temperature after removal from the oven. Never cook by time alone. Always check with a meat thermometer. See Notes below about smaller or thinner roasts.
    Cooked beef roast on a rack.
  • Tent the roast lightly with foil and let it rest for 15-20 minutes before cutting. Remember that the temperature may increase by 4ยฐ-8ยฐ when tented.
    Slicing a prime rib after a rest.

Recipe Notes

Pro Tips

  1. A reasonable estimate of the size of the roast is โ…“ to ยฝ pound per serving.
  2. Never cook by time alone. Always check with a meat thermometer. The timing chart is in the post.
  3. If cooking a smaller, flatter, and thinner roast, it may cook faster. Please check the temperature a few times, at least every 15-20 minutes. A continuous remote thermometer is recommended.
  4. Good refrigerated for 4 days and can be frozen for 4 months.
  5. Reheat it in the oven and cover it with some moisture, like au jus or beef broth.
  6. Homemade Au Jus is discussed in the post.
  7. Smoking ovens and estimated cooking times are covered in detail in the post.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 456 kcal (23%)Protein : 39 g (78%)Fat : 32 g (49%)Saturated Fat : 14 g (70%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 11 gCholesterol : 131 mg (44%)Sodium : 710 mg (30%)Potassium : 442 mg (13%)Vitamin A : 200 IU (4%)Iron : 4 mg (22%)

Editor's Note: Originally published September 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly are standing in a green yard.

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  1. CJ says

    November 25, 2021 at 3:43 am

    Hi,
    Added thyme and shallots to the butter mixture. I had a 2 rib roast and tried the sear (never thought of it for some reason) and although I do not have a thermometer to measure internal temp cooked for 1 hr and 45 minutes and got a firm pink interior. Thank you for the butter idea and the sear. normally coat overnight with lipton onion and mushroom soup mix and garlic cloves.

    Reply
  2. Julie says

    April 11, 2021 at 6:08 pm

    5 stars
    Sir, I want to thank you so much for your small roast instructions. I always do a large roast, but for some reason I had a 2lb rib roast in my freezer. I knew I couldn't roast it like I normally do and was afraid that I would ruin it. I followed your instructions exactly (using a meat thermometer) and it was perfect. It was served with wilted lettuce from our hydroponic garden and mashed potatoes. Fantastic meal. Thank you for making it such a success. Julie

    Reply
  3. Vince Delisi says

    March 27, 2021 at 7:01 pm

    5 stars
    Iโ€™ve been cooking for many, many years and always worried about a small roast. I followed this exactly and it was perfect! Better than a $100+ meal at a steakhouse for under 20. Thanks. I will use this from now on. Old dog- new trick.

    Reply
  4. Ron says

    March 13, 2021 at 9:17 pm

    OK - sounds good - but fat side is full and 1/2 inch thick ???

    Anticipate slicing almost through the fat every one inch and 3 X's on each slice of fat and use as slice marker ?

    Reply
    • Dan Mikesell AKA DrDan says

      March 13, 2021 at 11:17 pm

      Hi Ron,
      Welcome to the blog.
      Cutting the fat is not need but sounds like it might look nice and be a marker as you suggest.
      Dan

  5. Renee says

    January 07, 2021 at 10:57 am

    5 stars
    Dan
    Thank you for the Perfect way to cook a small prime rib!!
    I bought a 4.85 lb. ribeye that was still to large for two. I threw it into my freezer for 1.5 hours, took it out and sliced it into two. I seasoned and started it as you described, but it reduced to 250 and baked it until the internal temperature reached 121. The internal temp rose to 127 as it rested. I DID have a digital probe in place so I didnโ€™t keep track of the time. Oh, my gosh it was so good! And I get to do it again in the not-to-distant future! Thank you again!!

    Reply
    • Sharon Gardner says

      February 27, 2021 at 4:48 pm

      1half pound roast, how to cook rib eye?

  6. Helen says

    December 25, 2020 at 8:36 pm

    Oh my gosh! Took the risk of making a new thing for Christmas dinner, but wow! better than the restaurants! Just me and hubby this year so it wasn't too great a risk, but I would definitely venture out into cooking this for company... even better, no need to go to prime rib Wednesday at a local eatery, when you never know if they will be sold out by the time you get there!

    Reply
  7. Linda says

    December 25, 2020 at 7:00 pm

    5 stars
    Perfect recipe. Followed the instructions to the letter and it came out great. I used 3 1/2 lb. roast. My husband could not wait for it, after smelling garlic all afternoon. I did use 2 full cups of water in the baking pan. Since I used a large turkey roaster extra water was not a problem.

    Reply
    • Joe says

      December 26, 2020 at 11:25 am

      Hi Linda,
      How long did you cook the roast after the sear and what temperature did you get?
      Thanks

    • Dan Mikesell AKA DrDan says

      December 26, 2020 at 12:34 pm

      Hi Joe,

      It is discussed in the post above. Here is a shortcut to that area. https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature

      Dan

    • Julie Carnahan says

      January 23, 2021 at 10:38 pm

      I have a 31/2 lb roast and would also love to know how long you cooked, at what temp. I don't want to waste a $20. on sale cut of meat!! We like it rare. Thanks so much!!

    • Dan Mikesell AKA DrDan says

      January 23, 2021 at 11:56 pm

      Hi Julie,

      Welcome to the blog.

      Rare is hard since what you define as rare may not be for others. So you must decide on the final internal temperature you want. You also have the variables of thickness, starting temperature of the meat, and your oven.

      A rough guess, if you do the sear, is in the 75-90 minute total time (including the sear time) range for about 130 degrees (you may want lower). BUT you must monitor the internal temperature or you very likely will ruin your roast. Never cook by time alone.

      A few other points. Start checking the internal temperature 15-20 minutes before your lowest time and then check frequently after that. And the final internal temp will usually rise a few degrees after removal from the oven and tented.

      I know that is not the exact answer you wanted but hope it helps some. So get out the thermometer and be careful. Check the temp early and often.

      Dan

    • Carol DiNardo says

      August 01, 2021 at 7:21 am

      5 stars
      I am so pleased to find your blog. I have one question about the rib roast: Do the temperatures listed correspond to 135ยฐ for medium rare, 140ยฐ for medium, and 145ยฐ for medium well?

    • Dan Mikesell AKA DrDan says

      August 01, 2021 at 7:41 am

      Hi Carol,

      Welcome to the blog. Not quit on the temps. The commonly accepted ranges are listed in the post https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature. I was giving approximations to help people estimate when to check temps.

      As always, never cook by time alone. Times vary by ovens, thicken of meat, and exact temps of the meat at the start of cooking. So keep an ey on it to get what you want. Always remember that the temp will rise a bit during the rest period (3-4ยฐ) and that you can always cook something a bit more but you can not uncook something.

      Hope that helps.

      Dan

    • Jay says

      December 24, 2021 at 12:09 pm

      Linda, can I ask how long you cooked 3.5kb roast? I m following this recipe, 20 min on 500, 45 min then 30 min?
      Itโ€™s my first time pls let me know. Thank you.

    • Dan Mikesell AKA DrDan says

      December 24, 2021 at 2:43 pm

      Hi Jay,
      Welcome to the blog. I doubt Linda will see this. For me, in my oven, it would usually take 20 minutes plus 45-60 minutes. Plus about 30 more for a bigger roast. Boneless cooks faster than bone-in.

      BUT ovens vary, and the thickness is important and how long you rested the roast before cooking.

      You must cook to a final internal temperature and NEVER by time alone. Times are provided for planning. So a meat thermometer is required.
      Dan

  8. Ronda K says

    December 24, 2020 at 11:50 am

    Dr. Dan:
    Thanks for the recipe for a smaller roast. I'll be making it for Christmas Day.
    One question - Do you begin with the roast cold straight out of the refrigerator or do you begin with a roast that has been out of the refrigerator for a period of time?
    Thanks for your help!

    Reply
    • Dan Mikesell AKA DrDan says

      December 24, 2020 at 12:18 pm

      Hi Ronda,
      Welcome to the blog.
      Either will work since we are cooking to a final internal temperature. Staight out of the refrigerator will take a bit longer to get to the temperature you want.
      Dan

  9. Debbie says

    December 23, 2020 at 12:34 pm

    Iโ€™m also interested in how the cooking time may vary with a bone in rib-eye roast. Searing it in a cast iron skillet vs. a 500 degree oven? Do I cook a 2.75, 2 rib roast standing on its ribs or laying down? Any suggestions appreciated. Thank you.

    Reply
    • Dan Mikesell AKA DrDan says

      December 23, 2020 at 1:23 pm

      Hi Debbie,

      Welcome to the blog.

      Bone in will take a bit longer but not a lot. Sear on the stovetop should work fine but be a bit careful, the butter many not do well, you might want to sear with oil the brush with butter going into the oven.

      Position. An individual choice. I would tend to stand it up if it is stable. Better cooking on both sides.

      Dan

      Added comment. I did not give a specific answer about "how much longer" since you are cooking to a final internal temp and not by time. Also, searing on the stovetop vs oven probably will increase the time a bit also.

  10. Dawn says

    December 23, 2020 at 12:27 pm

    Hi there! My oven does not reach 500ยฐ. Meaning it actually shuts itself off when it gets too hot. Would doing a low or high broil work instead for the 20 minute period? Or would 475 work?

    Reply
    • Dan Mikesell AKA DrDan says

      December 23, 2020 at 1:19 pm

      Hi Dawn,

      Welcome to the blog.

      Go for the 475. I discuss skipping the sear in the post if you want to do that instead.

      Dan

  11. David says

    December 22, 2020 at 10:36 pm

    5 stars
    My wife picked up a 2.5 prime rib knowing I enjoyed them at restaurants. Iโ€™m familiar with the roast but not cooking it. These instructions for a smaller cut were all I found and as this direction was my first choice it was the best choice Went much better than expected. Top Notch and as the cook says through out donโ€™t judge by time alone. Check your Prime Rib temp.
    T. Y.
    David

    Reply
    • Dan Mikesell AKA DrDan says

      December 22, 2020 at 10:42 pm

      Hi David,

      Welcome to the blog.

      Glad it worked well for you and thanks for re-enforcing the check the temperature and not the clock thing. I wish everybody would do that.

      Thanks for the note and rating. Have a great holiday.

      Dan

  12. Lisa says

    December 21, 2020 at 5:16 pm

    Hi there! I have been researching Prime Rib recipes & found yours. I appreciate the fact that it is specific to small prime ribs. If I have a 3.5 lb. roast, do I still cook at 500 degrees for 20 minutes? Then, how long at 325?
    Your help is greatly appreciated!
    Lisa

    Reply
    • Dan Mikesell AKA DrDan says

      December 21, 2020 at 5:30 pm

      Hi Lisa,

      Welcome to the blog.

      The "sear time" at 500 would stay the same, it is aimed at the surface.

      The cooking time after that... no single answer. It depends on the final temperature you want, the thickness of your roast along with oven variables.

      You must use a meat thermometer to get the results you want. You will fail if you cook by time alone. Having said that, to get a 3.5 pound roast to about 140 after a 20 minute sear, probably close to 60-80 minutes. But start checking internal temperature at about 45 minutes.

      Hope that helps some but there is no exact answer.

      Dan

  13. Fran says

    December 19, 2020 at 2:34 pm

    5 stars
    I am going to try this recipe (sure it will be great), but am writing to thank you for all the wonderful recipes that you made available this year. Best wishes to you and your family --- including those beautiful four-legged children -- for a very Merry Christmas and a New Year filled with only the very best!!

    Reply
    • Dan Mikesell AKA DrDan says

      December 19, 2020 at 11:24 pm

      You are so welcome and have a great holiday.
      Dan

  14. Leslie says

    December 16, 2020 at 7:43 pm

    Hi Dan, first, thank you for sharing a small prime rib recipe ( most recipes online are for much bigger and more ribs, till I found yours ) I bought a 2 1/2 lb one rib roast.
    I cooked it tonight and followed your recipe and tweeked it a bit.
    Because my roast was small and I didn't think it would stand on a rack with one rib I helped it a bit by taking a long piece of tin foil & rolling it up and put along the bottom edge and hooked it to the rack, I used a cookie sheet and lined it with parchment and added a small amount of water in case my old gas stove smoked, it did not, woohoo!..
    500 for 20 min and 250 for 45 min and tented it for 15 min, it was a perfect 130 meat therm degrees!
    Delicious!!!! โค

    Reply
  15. Bonnie says

    December 16, 2020 at 5:59 pm

    Thanks for small prime rib recipe. If I buy one rib for one person, will it even stand, or lay on side? Any reason not to just sear in cast iron skillet? I would probably just do a rub with garlic powder, rosemary, salt and pepper; canola oil, or oil/butter mix to sear. Warm leftovers in reheated drippings? My experience with large rib roast to be rare is only about 18 minutes per lb at 350, so 20 minute sear in oven at 500, then 45 minutes at 325 seems a lot for 2.2 to 2.5 lbs. But, yes, have very good meat thermometer.

    Reply
    • Jer says

      December 22, 2020 at 10:35 am

      If you have a skewer that fits your roasting pan, use that to hold up your small roast. I use three skewers, because my family like their meats cooked rare, med. rare and med. well!

  16. Sarah says

    November 24, 2020 at 10:54 pm

    Hi, do you think I could use a 500 degree grill to do the searing to cut down on smoke in the house?

    Reply
    • Dan Mikesell AKA DrDan says

      November 24, 2020 at 11:01 pm

      Hi Sarah,

      Welcome to the blog.

      Yep, that would work also. Just do a fast transfer to the preheated oven. I generally do the water in the pan thing.

      Dan

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Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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Pan Seared 30-min. Dinners

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    Pan Seared New York Strip Steak (Oven Finished & Juicy Every Time)
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    Pan Seared Oven Roasted Pork Tenderloin
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    Pan Seared Oven Baked Chicken Breasts
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    How to Cook Filet Mignon in the Oven (Pan-Seared & Perfectly Juicy)
  • Pan Seared Oven Roasted Pork Chops from 101 Cooking for Two
    Pan Seared Oven Roasted Pork Chops
  • 30-Minute Boneless Pork Ribs (Oven-Baked Country-Style with BBQ Flavor)
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