Perfect Prime Rib Roast (Oven Method) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
