Oven Roasted Prime Rib

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A delicious and easy Prime rib recipe that is perfect for a holiday get together. Seared in the oven then slow roasted for the perfect texture.

Prep Time20

Cook Time2 25

Course: dinner, Main Course

Servings:

Calories: 855kcal

Author: Kayla Zenner

Equipment

1 Roasting Pan
1 Meat Thermometer

Ingredients

5-6 lb boneless rib roast
½ cup butter softened
1 tablespoon peppercorns roughly chopped
1 tablespoon fresh thyme chopped
1 tablespoon fresh rosemary chopped
2-3 tablespoon course sea salt
2 tablespoon minced garlic

Instructions

2-3 hours before cooking remove rib roast from fridge to come up to temperature.
Preheat oven to 500 degrees F.
In a small bowl combine softened butter, chopped peppercorns, chopped thyme, chopped rosemary, sea salt, and minced garlic. Mix to combine.
Evenly spread butter mixture over top of roast (fatty side up).
Place onto a roasting rack and cook in preheated oven for 15 minutes. If your roast is a different size, multiply the weight of the roast by 3 minutes.
When the time is up turn the temperature down to 325 F. And bake to the desired temperature. I HIGHLY recommend using a meat thermometer. to ensure the perfect temperature is achieved.
Medium Rare: 13-15 minutes per pound, remove from oven at 120-125 F.
Medium: 14-15 minutes per pound, remove from oven at 130-135 F.
Remember that your roast will continue to cook 5-190 degrees after removing from the oven. So we will remove it before it reaches the final temperature.
Remove the roast from the oven, cover with foil, and allow to rest for 30 minutes before slicing.

Notes

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.

Nutrition