Perfect Prime Rib Roast (Simple & Fool-Proof)
Ingredients
- 1 bone-in prime rib roast (6–8 lb)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional but highly recommended:
- 3–4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp onion powder
Instructions
1. Bring the roast to room temperature
This is critical for even cooking.
- Remove from the refrigerator 2–3 hours before cooking.
- Pat dry with paper towels.
2. Preheat the oven
- Preheat oven to 450°F (230°C).
3. Season the roast
- Rub the roast all over with olive oil.
- Season generously with salt and pepper (and herbs/garlic if using).
- Don’t be shy with the seasoning — it’s a thick cut.
4. Start with a high-heat sear
- Place roast bone-side down in a roasting pan.
- Roast at 450°F (230°C) for 20 minutes.
- This creates the beautiful brown crust.
5. Reduce the temperature & slow roast
- Lower heat to 325°F (165°C).
- Continue roasting until desired doneness:
Internal Temperature Guide
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)** ← the classic prime rib finish
- Medium: 135–140°F (57–60°C)
- Medium-Well: 145°F+ (63°C+)
(For a 6–8 lb roast, expect about 1½–2 hours total cooking time.)
Always check with a meat thermometer.
6. Rest the roast (very important!)
- Remove from oven and loosely cover with foil.
- Let it rest 20–30 minutes before slicing.
This redistributes the juices and keeps the meat incredibly tender.
7. Slice & serve
- Slice between the bones for beautiful thick prime rib steaks.
- Serve with:
- Creamy horseradish
- Au jus
- Mashed potatoes
- Roasted vegetables
Optional Add-Ons
- Make a garlic-herb crust: mix softened butter + garlic + rosemary + thyme and smear on before roasting.
- Add onions & carrots to the pan for more flavorful drippings.
- Make homemade au jus from the pan drippings + beef broth.