Description
Master restaurant-quality prime rib right in your oven with this foolproof guide. Learn the exact oven temperature, timing, and seasoning method to achieve a perfectly juicy, tender, and flavorful prime rib roast every time.
Ingredients
Scale
- 1 (4-5 lb) bone-in or boneless prime rib roast
- 2 tbsp olive oil or softened butter
- 1 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary or thyme (optional)
- 4 garlic cloves, halved (optional)
- 1 onion, sliced (optional)
Instructions
- Prepare the Roast: Remove the roast from the refrigerator 1-2 hours before cooking to bring to room temperature. Pat completely dry.
- Season: Rub with olive oil or butter. Mix salt, pepper, garlic powder, and onion powder, then coat the roast evenly. Press herbs into the surface if using.
- Sear: Preheat oven to 450°F (230°C). Place roast fat-side up on a rack in a roasting pan. Roast uncovered for 20 minutes to sear the exterior.
- Slow Roast: Reduce oven to 325°F (165°C) and continue roasting until internal temperature reaches:
• Rare: 120–125°F
• Medium-rare: 130°F
• Medium: 135–140°F
Plan 15–20 minutes per pound, but always check with a thermometer. - Rest: Remove roast from oven, tent with foil, and rest for 25–30 minutes for juices to redistribute.
- Carve: Slice bones away, then cut across the grain into ½–1-inch slices. Serve with au jus or horseradish sauce.
Notes
Cooking Tip: Always use a reliable instant-read thermometer for accuracy. Store leftovers within 2 hours in airtight containers and consume within 3–4 days. Reheat gently in a 250°F oven with a splash of broth to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 330
- Sugar: 0g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg