Foolproof Prime Rib Roast (Perfect Medium Rare Every Time)
If you’ve ever felt intimidated by cooking a prime rib roast, let me stop you right there — this is the easiest, most reliable rib roast recipe you will ever make.
No thermometers.
No constant checking.
No stressing over timing.
This method delivers a beautifully seasoned, evenly cooked, edge-to-edge medium rare prime rib with the juiciest texture imaginable. It’s the kind of roast that makes people think you spent all day babysitting the oven… when in reality, the oven does most of the work for you.
This is my go-to recipe for holidays, special occasions, and anytime I want a guaranteed show-stopper centerpiece.
Why This Prime Rib Recipe Works
This recipe relies on high heat followed by patience — and that’s the secret.
Instead of cooking low and slow the entire time, we:
- Blast the roast with high heat to form a crust
- Turn the oven completely off
- Let residual heat gently finish cooking the meat
The result is:
- Perfect medium rare from edge to center
- Juicy, tender texture
- A flavorful crust without overcooking
It’s shockingly simple — and incredibly effective.
Ingredients You’ll Need
You don’t need anything fancy here. Just good meat and bold seasoning.
- 5 lb beef prime rib roast
- butter
- 10-15 cloves of garlic, whole
- Kosher salt
- Coarse cracked black pepper
- Dried Italian seasoning or dried rosemary & thyme
- Garlic powder
- Onion powder
- Paprika (smoked paprika works beautifully too)
Full measurements and nutrition information are listed in the recipe card below.
How to Cook a Perfect Prime Rib Roast
1. Preheat the Oven
Preheat your oven to 500°F. This high heat is essential for forming the crust.
2. Season Generously
In a small bowl, mix together all of your seasonings.
Cut small holes into your roast and stuff them with the whole garlic cloves.
Pat the rib roast dry with paper towels, then rub the seasoning mixture all over the roast, making sure every side is coated.
Don’t be shy here — prime rib can handle bold seasoning.
3. Roast at High Heat
Place the roast in the oven and cook at 500°F for 7 minutes per pound.
For a 5-pound roast, that’s 35 minutes.
4. Turn the Oven Off (Do Not Open!)
Once the high-heat time is up:
- Turn the oven completely off
- Do not open the door
- Do not peek
- Leave the roast inside for 2 full hours
This step is critical. Opening the door releases heat and can affect the final doneness.
5. Slice & Serve
After 2 hours, your prime rib will be perfectly medium rare, evenly cooked, and incredibly juicy. Slice and serve immediately.
Prime Rib Temperature Guide
This method consistently produces medium rare prime rib.
If you prefer:
- Rare: Reduce high-heat roasting by ~5 minutes
- Medium: Add 10–15 minutes of residual oven time
Because ovens vary slightly, this method works best when followed exactly as written.
Best Side Dishes for Prime Rib
Pair this rib roast with:
- Creamy mashed potatoes
- Roasted vegetables
- Yorkshire pudding
- Horseradish sauce or au jus
- A simple arugula salad with lemon vinaigrette
Make-Ahead & Storage Tips
- Season the roast up to 24 hours in advance and keep refrigerated uncovered for deeper flavor.
- Leftovers store well in the fridge for 3–4 days.
- Reheat gently to avoid overcooking.
Final Thoughts
This prime rib roast is proof that impressive food doesn’t have to be complicated. It’s simple, dependable, and delivers restaurant-quality results every single time.
If you’re cooking for a holiday, hosting a dinner party, or just want to master a classic — this is the rib roast recipe to bookmark.
Want this recipe sent straight to your inbox?
Drop your email address below and I’ll send it directly to you so you can save it, print it, or make it later.
Prime Rib Roast
Ingredients
- 5 lb Beef prime rib
- 6 tbsp butter room temperature
- 10-15 garlic cloves whole
- 3 tbsp Kosher salt
- 2 tbsp Coarse cracked black pepper
- 2 tbsp Dried italian seasoning or a mix of dried rosemary & thyme
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 2 tsp Paprika or smoked paprika
Instructions
- Preheat your oven to 500°F.
- Pat your rib roast dry with paper towels.with a sharp small knife, poke many holes into your roast large enough to fit the garlic cloves.
- stuff each hole with one whole clove of garlic (add more if you want)
- Cover the roast in the room temperature butter.
- In a small bowl, whisk together all of the seasonings.
- Rub the seasoning all over the roast, making sure to coat every side
- Roast at 500°F for 7 minutes per pound.
- After that time, turn the oven completely off — donʼt open the door, donʼt peek — and leave it alone with the door closed for 2 hours.
- After 2 hours, youʼll have a perfect medium rare roast with even color edge to edge and the juiciest texture.
Leave a Reply