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How to Cook Sliced Prime Rib

author image Max Whitmore
Max Whitmore is a personal trainer with more than three years experience in individual and group fitness. Whitmore has a Bachelor of Arts in English literature from the University of Cincinnati, fitness certifications and dietetics training from Cincinnati State Technical and Community College. Whitmore has written for several online publishers.
How to Cook Sliced Prime Rib
A slice of medium rare prime rib on a plate with mashed potatoes and asparagus. Photo Credit: bhofack2/iStock/Getty Images

Prime rib is the tender and flavorful meat from the rib portion of the cow. Although prime rib is one of the more expensive cuts of beef, the “prime” in the name refers to the fact that it is one of the primal cuts of beef, and not related to the USDA grading scale. Prime rib is generally cooked bone-in in a large roaster or rack, as this method retains the most moisture. You can slice off the rib portions and cook them as individual steaks.

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Step 1

Put the skillet in the oven on the center rack and preheat the oven to 500 degrees Fahrenheit. Let the steaks come to room temperature on your countertop.

Step 2

Rub the surface of the steaks with the softened butter. Cover all sides of the meat.

Step 3

Season both sides of the meat with the sea salt and pepper. Add as much or as little to taste.

Step 4

Leave the oven on and remove the skillet. Put the skillet on a burner and set the burner to high.

Step 5

Put the seasoned steaks in the skillet and brown all sides of each steak for up to two minutes on each side. Use tongs to turn the steaks over. Avoid using a fork which releases the juices.

Step 6

Turn off the burner and return the skillet to the oven. Let the steaks cook until they reach the desired temperature: 130 to 140 degrees for rare, 140 to 150 for medium-rare, 150 to 160 for medium and 160 to 170 for medium-well.

Step 7

Remove the steaks from the oven and transfer them to a serving platter. Let them rest for five minutes and serve.

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  • “On Cooking: A Textbook of Culinary Fundamentals (5th Edition)”; Sarah R. Labensky et al; 2010
  • “Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut”; Aliza Green; February 2005
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