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Prime Rib

Prime Rib Recipe
Classic bone-in prime rib roasted hot then low for a browned crust and tender, juicy center, finished with a proper rest for perfect slices.
Amanda
Prep Time 15 minutes
Cook Time 2 hours
Rest Time 30 minutes
Total Time 2 hours 45 minutes
Serving Size 8 servings

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Sharp carving knife
  • cutting board
  • Mixing bowl
  • Whisk
  • Aluminum foil
  • Tongs

Ingredients

  • 1 bone-in prime rib roast (6–7 pounds)
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon onion powder

Instructions

  • Preheat oven to 450°F (232°C). Pat roast dry; rub with olive oil and seasonings.
  • Place fat-side up on rack in roasting pan. Roast 20 minutes to brown.
  • Reduce oven to 325°F (163°C) and continue until internal temp reaches 120°F (rare), 130°F (medium-rare), or 140°F (medium).
  • Remove, tent loosely with foil, and rest 20–30 minutes before carving across the grain.

Notes

Check temperature in the thickest part away from bone. Carryover heat will raise temp as it rests. Make a quick au jus by deglazing pan drippings with beef broth and thickening lightly if desired.

Nutrition

Calories: 700kcal | Protein: 45g | Saturated Fat: 22g | Cholesterol: 180mg | Sodium: 900mg