Description

This Perfect Prime Rib Roast recipe delivers a tender, flavorful roast with a beautifully seared crust and juicy, medium-rare interior. Using an oven roasting method, the recipe guides you through seasoning, searing at high heat, and slow roasting to achieve the ideal doneness, making it a centerpiece for any special occasion or holiday meal.

Ingredients

Scale

Prime Rib

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 for Roasting Bed

4 garlic cloves, halved
1 onion, sliced

Instructions

Prep: Remove the prime rib roast from the refrigerator 1–2 hours before cooking to allow it to come to room temperature. Pat the roast dry thoroughly with paper towels to ensure a good sear.
Season: Rub the entire roast with olive oil or softened butter evenly. Then generously coat with kosher salt, freshly cracked black pepper, garlic powder, onion powder, and fresh herbs if using. If using garlic cloves, cut slits in the roast and tuck the garlic halves inside for extra flavor.
Sear: Place sliced onions and optional garlic cloves on the bottom of a roasting pan to create a bed. Set a roasting rack on top and place the roast fat-side up on the rack. Preheat the oven to 450°F (230°C) and roast the prime rib for 20 minutes to develop a flavorful crust.
Slow Roast: After searing, reduce the oven temperature to 325°F (165°C). Continue roasting the prime rib until your desired internal temperature is reached, checking with a meat thermometer: 120–125°F for rare, 130°F for medium-rare (recommended), or 135–140°F for medium. This usually takes about 15–20 minutes per pound.
Rest: Once done, transfer the roast to a cutting board and tent loosely with foil. Let it rest for 25–30 minutes to allow juices to redistribute for a juicy roast.
Slice & Serve: If bone-in, carefully remove the bones. Slice the roast against the grain into ½–1 inch thick slabs. Pour any collected resting juices over the slices before serving for extra flavor.

Notes

Using a meat thermometer is essential to achieve the perfect doneness.
Resting the meat after roasting prevents juices from running out and keeps the roast moist.
Optional garlic cloves and onions enhance the flavor and can be served alongside the roast.
Letting the roast come to room temperature before cooking promotes even cooking and better texture.
Adjust seasoning amounts to taste depending on the size of your roast.

Prep Time: 15 minutes plus 1–2 hours to bring to room temperature
Cook Time: 1 hour 15 minutes to 1 hour 40 minutes (depending on size and desired doneness)
Category: Main Course
Method: Baking
Cuisine: American

Keywords: prime rib roast, perfect prime rib, oven roast beef, holiday roast, beef roast recipe