A small prime rib roast for two is best cooked hot at the start to brown, then low and slow until it reaches about 125–130°F for medium-rare, followed by a good rest and thin slicing. Using garlic, herbs, and either a quick pan jus or simple au jus makes it feel like a restaurant-level meal at home.

Ideal roast size and prep

For two people, aim for:

  • 1½–2½ lb standing rib roast (usually 1 bone, sometimes 2 small bones).
  • Choose well-marbled meat (labeled “prime” or “choice”) for the most tender result.

Basic prep:

  • Pat the roast dry and let it sit at room temperature 45–60 minutes so it cooks more evenly.
  • Cut small slits all over and tuck in thin slices of garlic if you like a garlicky roast.
  • Season generously with kosher salt, black pepper, and a little olive oil; you can add chopped rosemary and thyme for a classic flavor.

Simple oven method (for two)

This is a straightforward approach adapted from “small prime rib roast for two” style recipes. Times are approximate, so rely on a thermometer.

  1. Preheat and sear
    • Preheat oven to 400°F (about 200°C).
 * Heat a heavy skillet (cast iron is great) over medium-high with a thin film of oil.
 * Sear the roast on all sides until nicely browned, about 2–3 minutes per side.
  1. Start hot, then go low
    • Transfer the seared roast to a small roasting pan or keep it in the skillet, fat side up.
 * Roast 10–15 minutes at 400°F to set a crust.

 * Lower the oven to 225–250°F and continue roasting until the center reaches 120–125°F for rare to medium-rare, usually about 20–40 minutes more for a 2 lb roast.

 * Use an instant-read thermometer inserted into the thickest part, not touching bone.
  1. Rest and slice
    • Move the roast to a warm plate, tent loosely with foil, and rest 15–20 minutes; the temperature will rise about 5–10 degrees while resting.
 * Slice into ½-inch slices for generous portions for two.

Target internal temps (pull from oven a few degrees lower):

  • Rare: pull at 115–120°F, finish around 120–125°F
  • Medium-rare: pull at 120–125°F, finish around 125–130°F
  • Medium: pull at 130°F, finish around 135°F

Quick pan jus or au jus

You can turn the pan into a simple sauce while the roast rests.

  • Place the skillet or roasting pan over medium heat.
  • Add about 1 cup beef broth and ¼–½ cup red wine (optional), scraping up browned bits.
  • Simmer until reduced by about half and slightly richer in flavor, then taste and adjust salt and pepper.
  • Spoon the thin jus over the sliced meat.

For a richer “au jus” style:

  • Some recipes use 2–3 cups of broth and a longer simmer for more volume and deeper flavor, especially if you like extra sauce for potatoes.

Serving ideas for two

Classic sides that match a small prime rib:

  • Roasted or baked potatoes (often roasted in the same pan or simply baked alongside).
  • Simple green vegetable: green beans, roasted Brussels sprouts, or a crisp salad.
  • Horseradish cream or prepared horseradish to cut the richness.

Information gathered from public forums or data available on the internet and portrayed here.

TL;DR: Season a 1½–2½ lb small prime rib well, sear it, roast briefly at 400°F, then finish at 225–250°F until 120–125°F inside, rest 15–20 minutes, make a quick pan jus, and slice for two.