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A perfectly cooked, medium-rare prime rib in the oven, sliced to show the juicy pink center and herb crust.

How to Roast Prime Rib in the Oven (Foolproof Guide)

Learn how to roast a prime rib that is tender, juicy, and perfectly cooked every time. This guide covers everything from selecting your roast to achieving your desired level of doneness.
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Prep Time 1 hour
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Calories: 729
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Prime Rib
  • 5 pounds beef prime rib bone-in or boneless
  • 1.5 teaspoons sea salt plus more for seasoning
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • 8 cloves garlic minced
  • 1/4 cup olive oil
For Serving
  • 1 horseradish optional

Equipment

  • Roasting pan
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Remove the prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap. This allows the meat to come to room temperature for more even cooking.
  2. Adjust your oven rack to the center position. Preheat your oven to 500 degrees F (260 degrees C).
  3. In a small bowl, mix together 1 1/2 teaspoons of salt, black pepper, rosemary, thyme, minced garlic, and olive oil.
  4. Pat the prime rib dry with paper towels. Spoon the seasoning mixture over the roast, rubbing it onto all sides. If using a bone-in roast, place it bone-side down in a roasting pan. If using a boneless roast, place it on a rack inside the roasting pan.
  5. Place the prime rib in the preheated oven and bake for 15 minutes at 500 degrees F (260 degrees C). Then, reduce the oven temperature to 325 degrees F (160 degrees C) and continue baking until the roast reaches your desired internal temperature.
  6. Use a meat thermometer to check the temperature:
    • Rare: 120 degrees F (49 degrees C)
    • Medium Rare: 130 degrees F (54 degrees C)
    • Medium: 140 degrees F (60 degrees C)
    • Medium Well: 150 degrees F (66 degrees C)
    Remember that the meat will continue to cook as it rests. Remove the roast from the oven 5-10 degrees F below your target temperature.
  7. Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
  8. Carve the prime rib roast by slicing against the grain into 1/2-inch thick slices. Serve with horseradish, if desired.

Nutrition

Calories: 729kcalCarbohydrates: 1gProtein: 31gFat: 66gSaturated Fat: 26gCholesterol: 137mgSodium: 102mgPotassium: 517mgFiber: 0.2gSugar: 0.03gVitamin A: 12IUVitamin C: 1mgCalcium: 24mgIron: 3mg

Notes

For a bone-in prime rib, ask your butcher to remove the bones and tie them back onto the roast. This creates a natural rack for the meat to sit on during cooking and can be easily removed before carving. If using a boneless prime rib, a wire rack works well. You can even use the wire rack from an Instant Pot set inside your roasting pan.

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