Introduction
Prime rib is one of the most luxurious and flavorful cuts of beef, known for its tenderness, juiciness, and rich marbling. When cooked properly, it becomes a show-stopping centerpiece for holidays, celebrations, or special dinners. This method ensures perfectly cooked prime rib—tender on the inside with a beautifully seasoned crust—every single time.
Ingredients
1 prime rib roast (4–7 pounds), bone-in or boneless
3 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon fresh rosemary, chopped (optional)
1 tablespoon fresh thyme, chopped (optional)
3–4 tablespoons softened butter or olive oil
Instructions
Remove the prime rib from the refrigerator and let it sit at room temperature for 2–3 hours. This ensures even cooking.
Preheat the oven to 500°F (260°C).
In a small bowl, combine salt, pepper, garlic powder, onion powder, and herbs if using.
Rub the roast generously with softened butter or olive oil, then coat it evenly with the seasoning mixture.
Place the roast in a roasting pan, fat side up.
Roast at 500°F (260°C) for 15 minutes to create a crust.
After 15 minutes, turn the oven off completely. Do NOT open the oven door.
Leave the roast in the closed oven for 1 hour 45 minutes to 2 hours, depending on size.
After the time is up, remove the roast and check internal temperature:
Rare: 120°F–125°F (49°C–52°C)
Medium rare: 130°F–135°F (54°C–57°C)
Medium: 140°F–145°F (60°C–63°C)
Let the roast rest for 15–20 minutes before slicing.
Description
This prime rib roast comes out incredibly tender with a crisp, flavorful outer crust and a perfectly pink center. The high-heat sear locks in juices, while the no-peek slow finish ensures consistent results. It’s a foolproof method that delivers steakhouse-quality prime rib at home.
Tips
Always use a meat thermometer for accuracy.
Letting the meat rest before slicing ensures the juices redistribute.
Bone-in roasts have more flavor and tend to stay juicier.
If needed, re-crisp the crust by broiling for 1–2 minutes after resting.
Save the drippings for au jus or gravy.
Variations
Use a herb crust with rosemary, thyme, parsley, and crushed garlic.
Add a mustard coating before seasoning for extra depth.
Infuse flavor by making small slits and inserting garlic cloves.
For a smoky twist, reverse-sear the roast in a smoker at low heat before finishing in the oven.
Correction
If your roast comes out too rare, place slices in a warm pan or oven for a few minutes to gently cook further.
If it overcooks, serve with au jus or gravy to add moisture.
If the crust is too dark, lower initial heat to 450°F (230°C) next time.
If the crust is too light, increase the sear time by an extra 5 minutes.
Enjoy
Slice, serve, and enjoy your juicy, perfectly cooked prime rib with your favorite sides—mashed potatoes, roasted vegetables, or a fresh salad