How to Make a Prime Rib Roast (Quick and Easy)

Subj: How to cook a Prime Rib Roast. (The best prime rib recipe that will knock your socks off.)

I make this prime rib every Christmas, New Years, and Easter. It’s incredible. And protein packed, obviously.

I cook it on special occasions or when prime rib roast goes on sale. When I can buy prime rib at 6.99 / pound I’m going to take that deal 10 times out of 10.

Since this recipe is a bit time intensive, the trick is to make enough steak to eat for a week. I usually make 5-10 pounds of prime rib at a time.

That said, the recipe is easy and relatively quick. (Especially considering you cook it once and can eat it for 3-5 days without having to cook again. Plus it’s absolutely delicious and you’ll love it. Okay, here we go.

The Best Prime Rib Roast Recipe

Here’s all the ingredients you will need for your prime rib

Beef Rib Roast Ingredients:

5-pound prime rib roast (or bigger. I double the recipe sometimes.)
Salt – I use a combination of Himalayan salt (fine) and Celtic sea salt (course)
2 teaspoons black pepper
2 teaspoons fresh rosemary
1 teaspoon fresh thyme
8 cloves garlic, minced or sliced thinly
1/4 cup extra virgin olive oil
Horseradish sauce (for serving)

Prime Rib Steak Cooking Instructions

Start by taking the meat out of the refrigerator an hour or so before cooking. This lets it get closer to room temp so it cooks properly. Rub salt all over it (I use Celtic Sea Salt) then let it set while you prep the rest of the items.

Place the prime rib in the center of the oven. (Adjust your oven racks accordingly, obviously.) And preheat your oven to 500 degrees.

Now, mix Himalayan salt, pepper, rosemary, thyme, garlic and olive oil together in a bowl.

Rub seasoning mixture on all sides of the roast. Place meat bone side down on the baking sheet.

This works as a boneless prime rib recipe too. BUT if it’s boneless you should put your meat on a baking grate. Get the right size baking grate so it fits your baking sheet.

prime rib roast seasoned with salt, pepper, garlic, olive oil and herbs.

Prime Rib Cooking Temperature

ALWAYS cook your food to a safe eating temperature to avoid food borne illness. Look up safe cookings temperatures if you do not know.

Bake prime rib at 500 degrees for 15 minutes. Then reduce temperature to 325 and cook to your preferred level of doneness:

Rare: Cook until meat thermometer reaches 120 degrees (about 10-12 minutes per pound)

Medium rare: Cook until thermometer reaches 130 degrees (about 10-12 minutes per pound)

Remove it from the oven and let it set for 15 minutes before serving. Tent some tin foil over it to keep it nice and warm.

Your prime rib will keep cooking after you take it out of the oven. So keep in mind that the meat temperature will raise 5-10 degrees while it sets. Factor this into your doneness as you might want to take the roast out of the oven just before it reaches your target temperature.

Carve it up and enjoy.

Let the roast cool and store the left overs in the fridge. I just wrap it in tin foil and it works fine. Make sure you save the juice from the dripping too. You’ll want that flavor for later when you reheat your meat.

For the next few days you’ll be able to enjoy a nice prime rib sandwich, or eat it in its original form.