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Prime Rib Roast

Prime Rib Roast

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This prime rib roast recipe is foolproof, tender, juicy, and loaded with garlic-herb flavor. Featuring the 500 Rule method, this recipe delivers a crisp crust and pink center every time with zero guesswork. Perfect for holiday dinners or special weekend feasts.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 10 minutes
Servings: 8 people
Course: dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Bone-in prime rib roast 6–8 pounds
  • 4 tbsp Kosher salt
  • 2 tbsp Black pepper Freshly cracked
  • 6 Garlic cloves Minced
  • 2 tbsp Fresh rosemary Chopped
  • 2 tbsp Fresh thyme Chopped
  • 1/2 cup Unsalted butter Softened

Equipment

  • 1 Roasting pan Preferably with a rack
  • 1 Digital meat thermometer Essential for accuracy
  • 1 Carving knife Sharp, long-blade
  • 1 mixing bowl For herb butter rub
  • 1 Aluminum foil For resting

Method
 

  1. Remove roast from the fridge and let it come to room temperature (about 2 hours).
  2. Preheat oven to 500°F.
  3. In a bowl, combine butter, garlic, herbs, salt, and pepper to form a rub.
  4. Pat the roast dry and coat all over with the garlic-herb butter mixture.
  5. Place roast in a roasting pan, bone side down.
  6. Roast at 500°F for 5 minutes per pound (example: 30 minutes for 6 lb).
  7. Turn off the oven and do not open the door for 2 hours.
  8. Remove roast, tent with foil, and let rest for 30 minutes.
  9. Slice between the bones and serve warm.

Nutrition

Calories: 550kcal

Notes

You can dry-brine the roast with salt overnight for extra tenderness.
For perfect doneness, always use a meat thermometer. Aim for 120–125°F internal temp for medium rare before resting.
Reverse sear is a great alternative method if you want to skip the 500 Rule.

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