Here’s a classic Prime Rib that’s tender, juicy, and perfect for special occasions 🥩✨
This method is simple and very reliable.
Classic Oven-Roasted Prime Rib
Serves 6–8
Ingredients
- 1 prime rib roast (5–7 lb, bone-in or boneless)
- 2 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 1½ tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp fresh rosemary, chopped (or thyme)
Instructions
1. Prep the roast
- Remove prime rib from the fridge 2 hours before cooking to come to room temperature.
- Pat dry with paper towels.
2. Season
- Mix oil/butter, garlic, salt, pepper, and rosemary.
- Rub generously all over the roast.
3. Roast (high-heat method)
- Preheat oven to 450°F (230°C).
- Place roast fat-side up on a rack in a roasting pan.
- Roast 15 minutes to create a crust.
4. Lower temperature
- Reduce oven to 325°F (165°C).
- Continue roasting until desired doneness:
| Doneness | Internal Temp |
|---|---|
| Rare | 120–125°F |
| Medium-rare | 130–135°F |
| Medium | 140–145°F |
(Check with a meat thermometer)
5. Rest
- Remove roast and tent loosely with foil.
- Rest 20–30 minutes before slicing (very important!).
🥩 Au Jus (Optional)
- Place roasting pan over stove heat
- Add 1 cup beef broth
- Scrape up browned bits and simmer 5 minutes
- Strain and serve
💡 Tips for Perfect Prime Rib
- Bone-in = more flavor
- Don’t overcook—carryover heat raises temp
- Slice against the grain
- Serve with horseradish sauce or Yorkshire pudding
If you’d like, I can also share:
- garlic butter crust version
- slow-roast method
- smoked prime rib
Just tell me 👌
