Here’s a Perfect Prime Rib recipe that’s classic, foolproof, and worthy of a special dinner 🥩✨
This method gives you a beautiful crust and a juicy, tender center every time.
Perfect Prime Rib (Oven-Roasted)
Ingredients
- 1 prime rib roast (4–6 lb, bone-in or boneless)
- 2 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme, chopped (or ½ tsp dried)
Instructions
1. Bring to room temperature (VERY important)
- Remove prime rib from refrigerator 2 hours before cooking.
- Pat dry with paper towels.
2. Preheat oven
- Preheat to 450°F (230°C).
3. Season
- Mix oil/butter, garlic, salt, pepper, rosemary, and thyme.
- Rub all over the roast, including ends.
4. High-heat start
- Place roast fat-side up on a rack in a roasting pan.
- Roast at 450°F for 20 minutes to create a crust.
5. Slow roast
- Reduce oven temperature to 325°F (165°C).
- Continue roasting until desired doneness:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F |
| Medium-rare (best) | 130–135°F |
| Medium | 140–145°F |
👉 Approx. 15 minutes per pound, but always use a thermometer.
6. Rest (DO NOT SKIP)
- Remove roast and tent loosely with foil.
- Rest 20–30 minutes.
- Temperature will rise 5–10 degrees and juices will redistribute.
Optional Simple Au Jus
- Place roasting pan on stove.
- Add 1 cup beef broth.
- Scrape browned bits and simmer 5 minutes.
- Strain if desired.
Grandma-Level Tips 💡
- Don’t salt early unless dry-brining overnight
- Never cover tightly while resting
- Slice against the grain
- Bone-in = more flavor, boneless = easier carving
Perfect Sides
- Garlic mashed potatoes
- Creamed spinach
- Roasted asparagus
- Yorkshire pudding
If you want, I can also give you:
- Herb-crusted prime rib
- Garlic butter prime rib
- Slow-roast restaurant method
- Smaller roast (2–3 lb) timing guide
Just tell me 😊