Perfect Prime Rib Roast (Oven Method) Recipe

Introduction

Nothing says celebration quite like a perfectly roasted prime rib. Juicy, tender, and crowned with a savory crust, this oven method recipe lets you achieve restaurant-quality results with simple ingredients and a little patience.

Ingredients

• 1 (4–5 lb) bone-in or boneless prime rib roast (ask for first cut, ribs 10–12)
• 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)
• Optional: 4 garlic cloves, halved
• Optional: 1 onion, sliced for roasting bed

Instructions

1. Step 1: Remove the roast from the fridge 1 to 2 hours before cooking and pat it dry to help form a crust.
2. Step 2: Rub the roast all over with olive oil or softened butter. Coat evenly with kosher salt, black pepper, garlic powder, onion powder, and herbs. If using garlic cloves, tuck them into slits in the meat.
3. Step 3: Place a rack over a roasting pan lined with sliced onions. Position the roast fat-side up on the rack.
4. Step 4: Preheat the oven to 450°F (230°C) and roast the prime rib for 20 minutes to sear and develop a golden crust.
5. Step 5: Lower the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 120–125°F for rare, 130°F for medium-rare (recommended), or 135–140°F for medium. This usually takes about 15–20 minutes per pound. Use a meat thermometer to check.
6. Step 6: Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 25–30 minutes. This allows juices to redistribute and keeps the meat moist.
7. Step 7: If bone-in, carve the bones off. Slice the roast across the grain into half- to one-inch thick slabs. Pour the resting juices over the slices when serving.

Tips & Variations

• For extra flavor, add a few fresh herbs under the roast or baste it occasionally with pan juices during roasting.
• Use a digital meat thermometer for the most accurate temperature reading and perfect doneness.
• Letting the roast come to room temperature before cooking helps it cook more evenly.
• If you don’t have fresh herbs, dried rosemary or thyme works well too—use about 1 teaspoon.

Storage

Store leftover prime rib in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 250°F (120°C) until heated through to avoid drying out the meat. Leftover slices can also be used cold in sandwiches or salads.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook a prime rib roast without a thermometer?

While it’s possible, a thermometer is highly recommended to ensure you achieve the correct doneness without overcooking. If you don’t have one, use the cooking times as a guide but check carefully.

Should I cover the roast while it rests?

Yes, tenting the roast loosely with foil while it rests helps retain heat and keeps the meat juicy without causing the crust to become soggy.

Perfect Prime Rib Roast (Oven Method) Recipe

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4.8 from 56 reviews

A classic oven-roasted prime rib recipe that delivers a juicy, tender centerpiece with a savory crust. Perfect for special occasions, this easy-to-follow method uses simple pantry ingredients and slow roasting to achieve restaurant-quality results.

• Author: lina
• Prep Time: 15 minutes plus 1–2 hours to bring to room temperature
• Cook Time: 1.5–2 hours
• Total Time: 2.5 hours
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (4–5 lb) bone-in or boneless prime rib roast (first cut, ribs 10–12)
• 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)

Optional Aromatics

• 4 garlic cloves, halved
• 1 onion, sliced (for roasting bed)

Instructions

1. Prep: Remove the prime rib roast from the refrigerator 1 to 2 hours before cooking to bring it to room temperature. Pat the roast dry with paper towels to ensure a good sear.
2. Season: Rub the entire roast evenly with olive oil or softened butter. Then, coat it thoroughly with kosher salt, freshly cracked black pepper, garlic powder, onion powder, and if using, fresh rosemary or thyme. If using garlic cloves, make small slits in the roast and tuck the halved garlic cloves inside for added flavor.
3. Sear: Preheat your oven to 450°F (230°C). Place the roast fat-side up on a roasting rack set over a bed of sliced onions in a roasting pan. Roast at this high temperature for 20 minutes to develop a savory crust.
4. Slow Roast: Reduce the oven temperature to 325°F (165°C) and continue roasting. Cook until the internal temperature reaches your desired doneness, checking with a meat thermometer: 120–125°F for rare, 130°F for medium-rare (recommended), or 135–140°F for medium. This typically takes about 15–20 minutes per pound for a 4–5 lb roast.
5. Rest: Once the roast reaches the target temperature, transfer it to a cutting board and tent loosely with aluminum foil. Let it rest for 25 to 30 minutes to allow the juices to redistribute, ensuring moist and tender slices.
6. Slice & Serve: If bone-in, carve the bones off the roast. Then slice the meat across the grain into ½ to 1 inch thick slabs. Serve with the resting juices drizzled on top for maximum flavor.

Notes

• Bringing the meat to room temperature before cooking helps it cook more evenly.
• Using a meat thermometer is crucial to avoid overcooking.
• Resting the roast after cooking ensures juicy slices.
• Optional garlic and onions add extra flavor and aroma during roasting.
• For best crust, do not cover the roast while searing at high heat.

Keywords: prime rib roast, roasted beef, holiday roast, oven-roasted prime rib, beef roast recipe