Prime Rib Roast (Juicy, Classic Oven Method)
My honest first thought when seeing a good prime rib:
“That crust looks amazing and the inside should be juicy and tender.” Prime rib is all about a flavorful crust outside and a pink, buttery-soft center.
Here’s a simple, reliable recipe to make it at home.
Ingredients
1 prime rib roast (about 2–3 kg / 4–6 lb)
2 tbsp olive oil or melted butter
5 cloves garlic, minced
1 tbsp salt
1 tbsp black pepper
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp onion powder
Instructions
- Bring to room temperature
Take the roast out of the fridge 1–2 hours before cooking. - Season
Mix butter/oil, garlic, salt, pepper, rosemary, thyme, and onion powder.
Rub it all over the roast. - Preheat oven
Heat oven to 230°C (450°F). - High heat sear
Place roast fat-side up on a rack in a roasting pan.
Roast for 20 minutes to create a crust. - Slow roast
Reduce temperature to 160°C (325°F) and cook for:
Rare: 15 min per lb
Medium-rare: 17–18 min per lb
Medium: 20 min per lb
Best internal temperature:
52°C (125°F) rare
55–57°C (130–135°F) medium-rare - Rest the meat
Remove from oven and let it rest 15–20 minutes before slicing.
Simple Au Jus (Optional Sauce)
Put roasting pan on stove.
Add 1 cup beef broth.
Scrape browned bits.
Simmer 5 minutes and strain.
✅ Serve with:
Roasted potatoes
Creamy mashed potatoes
Yorkshire pudding
Steamed vegetables
If you want, I can also show you:
The 500°F “restaurant-style” prime rib method (guaranteed perfect crust)
A 4-ingredient prime rib recipe that’s even easier. 🥩