How Long to Cook Prime Rib? Time Chart by Weight
Prime rib is the most expensive thing on most Christmas tables, so it's worth getting the timing right. Here's a cooking time chart by weight, the pull temperatures for each doneness, and a schedule for dinner on Friday, Dec 25, 2026.
The quick answer
At 325°F, after a 15-minute sear at 450°F, plan about:
- Rare: 13 to 15 min per lb
- Medium-rare: 15 to 17 min per lb
- Medium: 17 to 20 min per lb
These are starting points. Ovens, roast shape and starting temperature all change the time, so cook to temperature, not to the clock. Use a probe thermometer in the thickest part, away from the bone.
Cooking time chart (bone-in, 325°F)
| Roast weight | Ribs | Serves | Medium-rare (approx.) |
|---|---|---|---|
| 4 lb | 2 | 4 | 1 hr to 1 hr 10 min |
| 6 lb | 3 | 6 | 1 hr 30 min to 1 hr 45 min |
| 8 lb | 4 | 8 | 2 hr to 2 hr 15 min |
| 10 lb | 5 | 10 | 2 hr 30 min to 2 hr 50 min |
| 12 lb | 6 | 12 | 3 hr to 3 hr 25 min |
| 14 lb | 7 | 14 | 3 hr 30 min to 4 hr |
Times are after the sear. Start checking the temperature 45 minutes before the low end. Boneless roasts cook a little faster, so check them earlier.
Pull temperatures
The roast keeps rising 5 to 10°F while it rests, so take it out early:
| Doneness | Pull at | After resting |
|---|---|---|
| Rare | 115–120°F | about 125°F |
| Medium-rare | 120–125°F | about 130–135°F |
| Medium | 130–135°F | about 140°F |
| USDA safe minimum | 145°F | rest 3 minutes |
The USDA recommends 145°F with a 3-minute rest for beef roasts. Many cooks serve prime rib rarer than that; decide what's right for your table, and cook to 145°F for anyone pregnant, very young, older or with a weak immune system.
How much prime rib to buy
Plan about 1 lb bone-in per person, or roughly one rib for every 2 guests. Boneless: about 1/2 to 3/4 lb per person. If there's a second main such as ham, cut that to about 3/4 lb bone-in each. For more, see how much ham per person.
Step by step
- 1 to 3 days ahead: salt the roast all over (about 1 tsp kosher salt per lb) and leave it uncovered on a rack in the fridge.
- 2 to 3 hours before cooking: take it out so it loses the fridge chill.
- Sear: 450°F for 15 minutes, fat side up, bones down (the bones act as a rack).
- Roast: drop to 325°F and cook until the pull temperature.
- Rest: 20 to 30 minutes, loosely tented with foil. Use the oven for sides now.
- Carve: cut the bones off in one piece, then slice the roast across the grain about 1/2 inch thick.
Example: 10 lb roast for 10 guests, dinner at 5 PM
- 11:30 AM: roast out of the fridge
- 1:45 PM: into a 450°F oven
- 2:00 PM: down to 325°F
- 3:45 PM: first temperature check
- about 4:20 PM: pull at 120–125°F for medium-rare
- 4:20–4:50 PM: rest; sides and rolls go in the oven
- 5:00 PM: carve and serve
Build in 30 minutes of slack. A roast that's done early can rest up to an hour tented; one that's late can't be rushed.
FAQ
Should I cook prime rib covered or uncovered? Uncovered, so the outside browns.
Does a bone-in roast take longer? Slightly per pound, but bones also insulate the meat, which keeps it juicy.
What about the reverse sear? Roast at 225–250°F until about 10°F below your pull temperature, rest, then blast at 500°F for 8 to 10 minutes. It takes much longer (often 30+ min per lb), so plan around a thermometer.
How long are leftovers good? 3 to 4 days in the fridge. Reheat slices gently in broth so they don't overcook.
Plan the rest of Christmas dinner
- Christmas dinner timeline and Christmas dinner menu planning
- Christmas grocery list 2026 and the Christmas dinner budget
- Sides: how much mashed potatoes per person
Plan it on paper: the Christmas Dinner & Holiday Hosting Planner ($4) has the menu, shopping list and an oven schedule.
Set the table: the Christmas Place Cards & Table Set ($3) has name cards, a menu card and food labels. The Christmas Food Labels printable ($3) has fold-over dish cards with diet and allergy tick boxes. Labels help guests choose, but they don't guarantee a dish is allergen-free.
Related template: read about the christmas dinner hosting planner template
See all Cedar & Ledger templates
Frequently asked questions
What does this guide cover?
How long to cook prime rib: 15 to 17 min per lb at 325F for medium-rare, a chart for 4 to 14 lb roasts, pull temperatures and a dinner schedule.
What's the main idea?
At 325°F, after a 15-minute sear at 450°F, plan about:
Do I need a template to do this?
No. A notebook or a sheet you build yourself works fine. Cedar & Ledger also sells spreadsheet templates (I'd earn from a purchase); see the template box at the top of this page.
Is this financial advice?
No. It's general information with example numbers only, not financial, tax, legal or medical advice. Use your own numbers and check anything important with a qualified professional or the official source.