Introduction

This perfect prime rib roast cooked in the oven results in a beautifully tender, juicy centerpiece perfect for special occasions or a cozy dinner. The combination of a simple herb rub and careful roasting creates a flavorful crust while preserving a succulent interior.

A large roast beef sits on a white plate, surrounded by green rosemary sprigs and a few browned onion wedges. The roast has a dark brown, crispy herb crust on the outside, with visible seasoning and fresh herb bits. Two slices of the beef are cut and lie in front, showing a juicy pink interior with a slightly browned edge. In the blurred background, a white bowl with small golden roasted potatoes and another bowl with a creamy sauce can be seen. The plate rests on a burgundy cloth with a white marbled surface underneath, and there are soft warm light bokeh effects in the back. Photo taken with an iphone --ar 4:5 --v 7

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: 4 garlic cloves, halved
Optional: 1 onion, sliced for roasting bed

Instructions

Step 1: Remove the roast from the fridge 1–2 hours before cooking and pat it dry with paper towels to ensure a good sear.
Step 2: Rub the roast all over with olive oil or softened butter. Then evenly coat it with kosher salt, black pepper, garlic powder, onion powder, and fresh herbs if using. Tuck halved garlic cloves into slits in the meat if desired.
Step 3: Place a rack inside a roasting pan and arrange the sliced onion on the pan bottom as a bed. Position the roast fat-side up on the rack over the onion slices.
Step 4: Preheat the oven to 450°F (230°C) and roast the meat for 20 minutes to develop a flavorful crust.
Step 5: Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 120–125°F for rare, about 130°F for medium-rare (recommended), or 135–140°F for medium. This usually takes about 15–20 minutes per pound—use a meat thermometer for accuracy.
Step 6: Remove the roast from the oven and transfer it to a cutting board. Tent it with foil and let it rest for 25–30 minutes to allow juices to redistribute.
Step 7: If bone-in, carve the bones off first. Then slice the roast across the grain into ½–1 inch thick slabs. Serve with the resting juices poured over the top.

Tips & Variations

For an even deeper flavor, dry brine the roast by salting it a day ahead and refrigerating uncovered.
If you prefer a crustier exterior, sear the roast in a hot skillet before roasting.
Use fresh herbs like rosemary or thyme tucked under the fat layer for aromatic infusion during cooking.
Resting the meat is crucial—don’t skip it to keep your roast juicy and tender.
Substitute the garlic powder with fresh minced garlic for a punchier taste.

Storage

Store leftover prime rib tightly wrapped in the refrigerator for up to 3–4 days. To reheat, gently warm slices in a low oven (around 250°F/120°C) covered with foil to prevent drying, or briefly heat in a microwave with a damp paper towel.

How to Serve

A large roast beef sits on a white plate, surrounded by green rosemary sprigs and caramelized onion wedges. The roast has a dark, crisp crust with visible herbs and spices on top, and the cut side reveals a juicy, pink interior with a light brown outer edge. Two slices of the roast lie in front, showing the tender, moist texture inside and the crusty, seasoned edge. The whole plate is set on a white marbled surface with a blurred background that includes a bowl of small roasted potatoes and warm yellow lights. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless roast instead of bone-in?

Yes, both boneless and bone-in prime rib roasts work well. Bone-in tends to be more flavorful and helps retain moisture, but boneless is easier to carve.

How do I know when the roast is done without a thermometer?

While a meat thermometer is the best way to ensure perfect doneness, you can use time guidelines based on weight. Cook approximately 15–20 minutes per pound at 325°F after the initial sear, but be aware this method is less precise.