How Much Prime Rib per Person? (5 Ways to Get Prepared)

Quick Summary

How Much Prime Rib Per Person?

You need one pound of raw prime rib per person. A bone-in prime rib can serve two people per bone, so a three-bone roast feeds six, and a four-bone roast serves eight.

Pro tip: If ordering from a butcher, you can request by weight or number of ribs—e.g., ask for an 8-pound roast for eight people.

For large meals with many sides, reduce to 1/2 to 3/4 pound per person.

If prime rib is the main course, stick with one pound per person or one rib for every two guests.

Better to have extra—leftovers make great roast beef sandwiches. Adjust based on your guests: less for kids and light eaters, more for hungry adults.

Boneless vs Bone-In

You can buy boneless or bone-in prime rib. Bone-in is usually more flavorful and cooks better. Butchers can also cut and tie the bones back on for easy carving.

“The standing rib roast, cut from the rib portion and usually including six ribs, gets its name as it “stands” in the oven on its bones. It gets its nickname, prime rib roast, from its “prime” location on the beef rib, not to be confused with the USDA Prime quality grade.” - U.S. Department of Agriculture

Bone-in also helps with portioning—plan for two people per bone. If using boneless, roast it on a rack for best results.

Preparing Prime Rib

1. Resting Time

Take the roast out of the fridge an hour before cooking to reach room temperature. Season the meat and cover with plastic wrap while it rests.

2. Seasoning

Rub with salt, pepper, and optional herbs like thyme, rosemary, and garlic. Season at least an hour before cooking—or overnight—for the best crust.

3. Tie the Roast

Use butcher string to tie the roast for even cooking and easier carving. Tie between bones on bone-in cuts, or every 1–2 inches on boneless.
Also Read: Should You Leave the String on Prime Rib?

4. French Cut

For elegant presentation, use a French cut by trimming fat and meat from the bone handle.

Ask your butcher if needed.

5. Resting Time After Cooking

Tent with foil and let rest 30 minutes before carving. This keeps the juices inside—cut too early and the meat may dry out.

Related Articles:

• How Long Should You Rest Meat
• How Long Should Ribs Rest

Cooking Prime Rib

Smoking and grilling are the two most common ways to cook prime ribs.

1. Smoking Prime Rib

Smoking prime rib is a great way to render the fat and break down the tough connective tissue, so you have tender meat. However, you have to be very careful not to dry out the meat.

Here’s how I smoke my prime ribs:

1. Turn on the smoker. The smoker’s temperature should be between 220 to 240 degrees during the entire smoking session.
2. Put the seasoned meat on the smoker.
3. Smoke until the internal temperature reaches 135 degrees for medium rare or 125 for rare.
4. Let the smoked meat rest for 20 to 30 minutes. Cover the meat while resting.

Pro tip: If you have too many smoked ribs, you can freeze them for later. Place the ribs in a ziplock back, and make sure to use them within eight months.

2. Grilling Prime Rib

Grill for about 20 minutes per pound and use a meat thermometer to check doneness. Remove the meat around 140°F.

Here’s how to grill prime ribs:

1. Preheat grill for indirect heat at 375°F.
2. Place seasoned ribs over indirect heat.
3. Close lid and grill to 130–140°F internal temp.
4. Remove from grill and rest on a cutting board.
5. Loosely tent with foil and rest 30 minutes.
6. Remove foil, cut strings, separate bones, and slice across the grain.

Pro tip: Prime ribs keep cooking off heat, so pull them a little early to avoid overcooking.
Note: You can also roast at 325°F in the oven for 23–30 minutes per pound [1].

FAQs

References:

1. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/