Easy Prime Rib Roast Recipe in the Oven
A bone-in prime rib roast rubbed with garlic herb butter, started in a hot oven for a browned crust and finished low until a thermometer says it's done. Plan about 1 pound of roast per person.
Servings: 6 servings
Calories: 930kcal
Equipment
- Roasting pan
- Instant-read or leave-in meat thermometer
- Small bowl
- Aluminum foil
- Cutting board
- Carving knife
Ingredients
Roast
- 1 bone-in prime rib roast 3 ribs, 6 to 7 pounds
- 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons Morton kosher salt
- 1 teaspoon black pepper
Garlic herb butter
- ½ cup unsalted butter 1 stick, softened
- 6 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon black pepper
Instructions
- Take the roast out of the refrigerator 1 hour before cooking. Pat it dry with paper towels and season it all over with the salt and 1 teaspoon pepper.
- Heat the oven to 450°F (230°C) with a rack in the lower third.
- Mix the butter, garlic, rosemary, thyme and the remaining 1 teaspoon pepper in a small bowl. Spread it over the top and sides of the roast.
- Set the roast bone side down and fat side up in a roasting pan. The bones work as a rack.
- Roast for 20 minutes. Reduce the oven to 325°F (165°C) without opening the door and keep roasting until a thermometer in the center of the thickest part, not touching bone, reads your pull temperature from the chart in the notes, about 1 1/4 to 1 3/4 hours more. Start checking after 1 hour. The USDA safe minimum for beef roasts is 145°F (63°C) after at least 3 minutes of rest.
- Move the roast to a cutting board, tent loosely with foil and rest for 30 minutes. The temperature rises 5–10°F (3–6°C) while it rests.
- Cut along the bones to remove them, then slice the roast across the grain about 1/2 inch thick. Spoon the pan juices over the slices.
Notes
Doneness chart (pull temperature, then temperature after resting):
- Rare: 115–120°F (46–49°C), about 125°F (52°C).
- Medium-rare: 120–125°F (49–52°C), 130–135°F (54–57°C).
- Medium, USDA safe minimum: 135–140°F (57–60°C), 145°F (63°C).