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Prime Rib Recipes for Oven

Prime Rib Recipes for Oven

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This prime rib recipe for the oven delivers a juicy, tender roast with a golden crust using simple steps like the 500 Rule or traditional roasting. Great for holidays or Sunday dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 people
Course: dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 lbs Prime rib roast Bone-in or boneless
  • 2 tbsp Kosher salt For dry brining
  • 1.5 tbsp Black pepper Freshly ground
  • 1 tbsp Garlic powder Or 3 minced garlic cloves
  • 2 tbsp Olive oil For crust
  • 1 tbsp Fresh rosemary Chopped optional herb crust
  • 1 tbsp Fresh thyme Chopped optional herb crust

Equipment

  • Roasting pan With rack insert
  • Meat thermometer Instant-read preferred
  • Carving knife Long, sharp slicing knife
  • Cutting Board Preferably with a juice groove

Method
 

  1. Remove the prime rib roast from the fridge and let it sit at room temperature for 2 hours.
  2. Dry brine the roast with kosher salt 24 hours ahead, uncovered in the fridge.
  3. Preheat oven to 500°F.
  4. Pat the roast dry. Rub with olive oil, black pepper, garlic powder, and optional herbs.
  5. Place roast in a roasting pan on a rack, bone side down.
  6. For the 500 Rule: roast at 500°F for 5 minutes per pound. Then turn off the oven and let the roast sit inside (door closed) for 2 hours.
  7. Alternatively, roast at 325°F for 15–20 minutes per pound, until internal temp reaches 120–125°F for medium rare.
  8. Remove from oven and let rest for 30 minutes, tented loosely with foil.
  9. Carve across the grain into thick slices and serve warm.

Nutrition

Calories: 560kcalProtein: 48g

Notes

Letting the roast come to room temperature ensures even cooking.
Dry brining up to 24 hours ahead deeply enhances flavor.
Always rest the roast before carving for the juiciest results.
Save bones for broth or beef stew.

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