Prime Rib (Perfect Oven-Roasted)
Ingredients
1 bone-in prime rib roast (5–7 lb / 2.3–3.2 kg, about 2–4 ribs)
2 tablespoons olive oil
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
4 cloves garlic, minced (optional)
2 tablespoons unsalted butter, softened
Instructions
Remove the prime rib from the refrigerator 2–3 hours before cooking so it comes close to room temperature.
Preheat your oven to 500°F (260°C).
Pat the roast dry with paper towels.
Mix the salt, pepper, garlic powder, rosemary, thyme, minced garlic (if using), olive oil, and butter into a paste. Rub it evenly over the entire roast.
Place the roast fat-side up on a rack in a roasting pan.
Roast at 500°F (260°C) for 5 minutes per pound. For example, a 6-pound roast roasts at this temperature for 30 minutes.
Turn the oven off without opening the door. Leave the roast in the closed oven for 2 hours.
After 2 hours, check the internal temperature:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
If needed, return the roast to a 325°F (163°C) oven until it reaches your desired temperature.
Rest the roast for 20–30 minutes before slicing.
Optional Au Jus
Pour the pan drippings into a saucepan, skim off excess fat, then add:
1 cup beef broth
½ cup red wine (optional)
1 teaspoon Worcestershire sauce
Simmer for 5–10 minutes and serve alongside the sliced prime rib.
Serving Suggestions
Serve with:
Creamy mashed potatoes
Roasted vegetables
Yorkshire pudding
Horseradish sauce or creamy garlic butter
