Oven Roasted Prime Rib Recipe

Oven roasted prime rib is one of those recipes where the technique is everything, and once you know it, you will never stress about it again. A hot sear followed by a slow roast gives you that gorgeous crust on the outside and a buttery, tender inside that everyone goes crazy for. This is the method I come back to every single year.

Looking for more holiday dinner inspo? My French onion short ribs are another cozy and impressive option that the whole family loves.

Prime rib is a Christmas tradition in our home. Every single year we have a beautifully roasted prime rib for Christmas dinner and absolutely everyone looks forward to it. The herb butter that goes on this roast is simple but SO good. Butter, garlic, fresh rosemary and thyme, cracked peppercorns, and sea salt - that is all you need. It forms this incredible crust as it roasts and the flavor soaks right into the meat. Simple ingredients, big flavor. That is always the goal!

Since this is an expensive cut of beef, it can be a little intimidating to cook. However, thanks to this super simple step by step recipe you will have a perfectly cooked Rib Roast every single time.

What Makes This Recipe Work

This recipe uses a two-temperature method - and that is the key to everything. You start hot at 500 degrees F to build a deep, flavorful crust on the outside of the roast. Then you drop the temperature down to 325 degrees F and let it slow roast to your desired doneness. That combination gives you the best of both worlds: a beautifully browned exterior and a tender, juicy center.

The herb butter is doing a lot of work here too. Spreading it over the fat cap of the roast means all of those flavors - garlic, rosemary, thyme, cracked peppercorns - get worked right into the meat as it cooks. Do not skip this step!

How long do I cook my prime rib?

This 100% depends on how large your roast is. A smaller roast will cook faster than a large one. When we are cooking our prime rib we always shoot for an internal temperature of 130-135F after resting. This makes the center a perfect medium rare, while the outer edges are a touch closer to the medium side. For this recipe we cook the roast at a high heat for 3 minutes per pound to sear the outside, then lower the temperature to 325 for 13-15 minutes per pound for medium rare and 14-15 minutes per pound for medium. Sorry I refuse to give you times for over medium. haha!

I always recommend using a meat thermometer when cooking Prime Rib. This just helps to lessen the worry of having under or over cooked meat. My hands down favorite is the Meater wireless thermometer, but I also have this wired meat thermometer that is great for monitoring the internal temperature without opening the oven.

For a perfect medium rare make sure to remove the roast from the oven between 125F - 130F, as the meat will continue cooking 5-10 degrees when resting.

I can't find Prime Rib at my store!

Typically Prime Rib will be labeled Rib Roast at the grocery store. Prime is the meat grade given. If you are on a budget look for a Rib Roast that is graded as Choice. This will still give you a flavor packed cut, with a less expensive price tag. Learn more about Beef Grading if you want to feel more confident when shopping for beef at the grocery store.

Key Ingredients

• Prime Rib - Likely labeled rib roast at your store. Look for a grade of prime or choice for best results.
• Butter - Make sure your butter is softened so it spreads easily over the roast. Cold butter will not stick the way you need it to.
• Peppercorns - Roughly chop these rather than grinding them fine. You want a little texture in the crust.
• Fresh herbs - Fresh rosemary and thyme make a big difference here. If you only have dried, use about one teaspoon of each instead of one tablespoon.
• Course sea salt - Do not be shy with the salt. A large roast needs it to really season all the way through.
• Meat thermometer - This is not optional, friend! It is the only way to know your roast is done right. I cannot stress this enough.

How to Cook the Perfect Prime Rib

• Step 1: Pull your roast out of the fridge 2-3 hours before cooking and let it come to room temperature. This helps it cook evenly all the way through.
• Step 2: Preheat your oven to 500 degrees F.

• Step 3: In a small bowl, mix together the softened butter, roughly chopped peppercorns, chopped fresh thyme, chopped fresh rosemary, course sea salt, and minced garlic until combined.

• Step 4: Place your roast fat side up on a roasting rack. Evenly spread the herb butter mixture all over the top.
• Step 5: Roast at 500 degrees F for 15 minutes. If your roast is a different size, multiply the weight of the roast by 3 to get your starting roast time in minutes.
• Step 6: Turn the oven down to 325 degrees F and continue roasting to your desired doneness. Use your meat thermometer and follow these guidelines:
  • Medium Rare: 13-15 minutes per pound. Remove from the oven at 120-125 degrees F.
  • Medium: 14-15 minutes per pound. Remove from the oven at 130-135 degrees F.

• Step 7: Remove the roast from the oven, tent loosely with foil, and let it rest for 30 minutes before slicing. This step matters - do not skip it.

Tips for the Best Results

Let the roast come to room temperature. This is one of those steps that is easy to skip but really matters. A cold roast going into a hot oven cooks unevenly. Pull it out of the fridge with enough time to take the chill off - 2 to 3 hours is ideal.

Always use a meat thermometer. Prime rib is too special and too expensive to guess on doneness. A reliable meat thermometer is your best friend here. I use mine for so many recipes - my one pan butter roasted pork tenderloin is another great one to practice with if you want to get comfortable with the method before the big holiday meal.

Remove it before it hits your target temperature. Your roast will continue to cook after you pull it from the oven - usually 5 to 10 degrees. So pull it early! If you want medium, take it out at 130-135 degrees F before it finishes resting.

Rest it before you slice. Cover it with foil and let it sit for a full 30 minutes. This lets all the juices redistribute so every slice is as juicy as possible. If you cut into it too early, all those good juices run right out.

Pat the roast dry before adding the butter. A quick pat with paper towels helps the butter really stick and gives you a better crust. It is a small thing that makes a difference.

Prime Rib FAQs

What to Serve With Prime Rib

Prime rib is the star, so your sides just need to be solid and simple. Here are some favorites that pair really well: