Fool-Proof 500 Rule Prime Rib
Making a tender, juicy prime rib roast in the oven is easy with this No Peek Fool-Proof 500 Rule Prime Rib Recipe. This is the most detailed and tried-and-true recipe you’ll find online to make perfect prime rib every time.
Prime rib is one of our favorite family dinners. If you love it like my family does, try our Air Fryer Prime Rib or this Prime Rib in an Electric Roaster Oven.
A Quick Look at the Recipe
- ✅ Recipe Name: Fool-Proof 500 Rule Prime Rib
- ⏲️ Ready In: 3 hours and 15 minutes
- 👨👨👦👦 Serves: 10
- 🍽️ Calories: 1070 calories per serving
- 💪 Protein: 47 grams
- 🥣 Main Ingredients: Beef Prime Rib Roast or Standing Rib Roast, Seasoned Salt, Garlic Powder, and Onion Powder
- 📋 Dietary Info: Protien-forward, Holiday Cooking
- 💯 Why You’ll Love It: This beef prime rib roast cooked at 500 degrees is pure luxury for any special occasion.
We love making a prime rib roast recipe or roasted beef tenderloin in the oven for Sunday gatherings, Christmas, New Year’s Day, and Easter holiday dinners.
If the words “prime rib at home” put fear in your heart, you’ve come to the right place! Just follow my step-by-step directions below. You do not need to be afraid! You can conquer, and I’m here to show you how.
I have used this very same cooking method for making prime rib for years now. Even if you are darn skeptical (just like I was my first time!), you can trust that this recipe will absolutely perform!
If you are brand new to cooking a prime rib roast, read this entire recipe before purchasing or preparing your prime rib. There are a lot of great tips and tricks.
You may also want to check out my Creamy Horseradish Sauce, my Crock Pot Velveeta Mac and Cheese, or my Scalloped Sweet Potatoes for side dishes. They complement the prime rib so well.
I remember first using the No Peek 500 degree method to cook a prime rib. I was apprehensive about it. (Heck I was downright scared!) A prime rib is an expensive hunk of meat. I was worried I’d ruin it, wasting my hard-earned money AND my precious time.
This recipe makes the perfect prime rib roast every time and creates a holiday tradition that makes special memories for our family and guests.
500 Degree Rule No Peek Prime Rib Ingredients
- 10 Pound, 4-Rib Prime Rib Roast: I always ask the butcher to cut the rack of bones off and tied back on. Make sure to rest the roast well before cooking to remove some of the chill from the meat before you begin the cooking process. If you have a boneless prime rib roast or a smaller prime rib, simply use the recommended recipe calculations (See Step 4 of the recipe card) to adjust the cooking time for less weight.
- Seasoned Salt: I use Lawry’s Seasoned Salt
- Garlic Powder: You can also use granulated garlic
- Onion Powder: You can also use granulated onion
- Ground black pepper
Creamy Horseradish Sauce (optional)
- Sour cream
- Whipping cream (or heavy cream)
- Hot pepper sauce, as desired, such as Tabasco
- Worcestershire sauce
- Prepared horseradish: Be sure to use refrigerated fresh-grated horseradish, not cream-style horseradish found in the condiment section of the grocery store. You’ll usually find prepared horseradish in a glass jar near the meat department.
- Spicy brown mustard: You can substitute Dijon mustard, if preferred
- Red or white wine vinegar
- Garlic cloves: I really prefer the fresh garlic in creamy horseradish sauce, but feel free to substitute garlic powder or granulated garlic if preferred.
Au Jus (Optional)
- Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
- Soy sauce
- kosher salt and freshly ground black pepper, to taste
How to make 500 Rule Prime Rib in the oven
Step 1: 4-5 hours before cooking, remove the prime rib roast from the refrigerator and unwrap it from all packaging.
Whatever you do, please do not skip the step of removing the rib roast from the refrigerator and letting it rest for at least 2 hours before cooking.
Removing some of the chill from the roast and letting it rest is essential for the success of the closed-oven method for cooking prime rib in this recipe.
Note the exact weight of the roast to better calculate the cooking time.
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Step 2: When you are ready to cook the prime rib roast, preheat the oven to 500 degrees F and place your oven rack in the lower third of the oven.
Step 3: Place the rersted and unseasoned roast, fat-side-up, onto a heavy-duty sheet pan. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub the spice blend over every area of the roast.
Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound to achieve medium-rare doneness or 7 minutes per pound for medium doneness.
Please note: Do not use parchment paper under your roast when cooking with this very high heat method. I used it here for photo purposes only.
Step 4: This is what your roast will look like at this point in the cooking process (see above). Yes, it will be quite charred in places, but this is fine.
But again, please don’t open the door to look yourself! Trust the process and keep that oven door shut!
When the timer sounds at the end of the 500 degree F. cooking time, immediately turn the oven temperature down to 170 degrees F.
Set your timer for 2 hours and walk away. Be sure that the oven does not get opened during this 2 hour resting period. This is essential for this no peek method to work!
If you are serving creamy horseradish sauce and au jus, prepare them during this two hour window of resting time.
Step 5: When the timer sounds at the full 2-hour mark, this is what your roast will look like, still nicely charred.
Use an instant-read meat thermometer to check the internal temperature of the meat. For medium-rare prime rib, the internal temperature should be 130-135 degrees F.
For medium prime rib, aim for an internal temperature of 135-140 degrees F.
If your roast temps a bit cooler than 130-135 degrees F., simply preheat your oven to 375 degrees F., return the roast to the oven until the internal temp reaches 130-135 degrees F.
Check the internal temperature every 10 minutes or so until the prime rib raises a few more degrees internally to the desired temperature.
Step 6: When the roast is fully cooked, use a sharp knife or your favorite kitchen shears to snip the strings that are holding the prime rib roast to the bone rack.
This is what I consider to be go-time! It’s time to prepare to eat!
Make sure the dinner table is set and that your guests are aware that dinner is fast approaching.
You may also want to place your sides into serving dishes.
Step 7: Once the strings are snipped, use two meat forks to lift the prime rib roast from the bone rack on the sheet pan. Place the prime rib onto a large cutting board for slicing.
Step 8: Slice the prime rib into thick slices and place them on dinner plates. Each slice should be about 3/4 inch wide to serve 10 people.
If desired, pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
My Recipe Tips
- I like to cook my prime rib roast on a sheet pan instead of a roasting pan because there is more exposure to the heat and the roast browns more evenly. Make sure your sheet pan is heavy duty. A flimsy sheet pan might twist from the oven heat, causing your roast to fall off the pan when you’re removing it from the oven. Instead of a sheet pan, you could always substitute a 12-inch cast-iron skillet.
- If you have a guest who wants their slice of prime rib a little more done than medium-rare, slide their slice into a skillet of simmering broth or au jus for a few seconds to easily cook their slice just a bit longer.
- If you have purchased a boneless prime rib, this recipe will still work perfectly using the calculations listed.
Common Questions When Making Prime Rib Roast
Here’s the formula for cooking medium-rare prime rib:
Take the weight of your prime rib roast and multiply that x 6 minutes. For example, a 6 pound prime rib roast multiplied x 6 minutes of cooking time = 36 minutes in the oven at 500 degrees F.
Here’s the formula for cooking medium prime rib:
Take the weight of your prime rib roast and multiply that x 7 minutes. For example, a 6 pound prime rib roast multiplied x 7 minutes of cooking time = 42 minutes in the oven at 500 degrees F.
The KEY to making sure this no-peek closed-oven-door method works is to know the weight of your roast, and cooking it according to the formula above.
When you open up that parcel of prime rib, be sure you keep the label that has the weight noted. Stick the label somewhere safe because you will need it when you get ready to calculate the cooking time for prime rib.
Yes! This recipe will still be perfect!
The primary difference in a PRIME prime rib (what you would typically purchase from a good butcher shop) and a CHOICE prime rib (what you’ll often find at your local grocer) is basically this: the amount of marbling within the meat.
Prime rib is a very fatty cut of beef. Many people feel that cooking a CHOICE prime rib from the grocery store is delicious and I would agree.
Yes! I know it may sound weird, but hear me out. Once the bones are cut from the prime rib roast, ask the butcher to tie the rack of bones back onto the roast.
Cooking prime rib with the bones will give it a lot of additional flavor due to the bone marrow.
Once the prime rib has cooked with the bones, you can easily snip the strings so the prime rib can be lifted right off the rack of bones, making it much easier to slice and serve since the bones will not be in your way.
It can be very confusing when purchasing a prime rib roast for the first time. There are many different names for the same cut of beef, including: rib roast, rib eye roast, standing rib roast, eye of rib roast, or prime rib roast. Your butcher can help you understand the names, but just know they are all the same roast.
Most butchers recommend purchasing one pound of bone-in rib eye roast for each person at the meal.
Prime rib roasts are sold two ways: bone-in or boneless. Boneless rib eye roasts are typically cheaper and they are easier to manage when cooking one for the first time. I recommend a bone-in rib eye roast because I believe it provides more flavor and a richer eating experience.
I totally do not recommend it! Cooking any beef without letting it rest at room temperature first is a bad idea.
To be successful with the 500 rule cooking method in this recipe, the prime rib must be rested and not ice-cold from refrigeration.
When a hunk of meat has been in refrigeration, all the juices and fats are coagulated at the very center. Resting at room temperature allows these juices and fats to move from the center of the prime rib to the outer areas.
During this period of resting time, the protein fibers in the prime rib can relax in preparation for the cooking process.
Adequate rest ensures your prime rib roast cooks much more evenly and consistently. This is essential for a juicy and tender eating experience. Just what we long for!!
Insert the instant-read thermometer probe directly into the center of the roast. Go straight in from the side where the meat is the thickest and you have easy access.
Coming in from the side helps ensure you don’t touch any bones or the bottom of the roasting pan. Either of these can give a false temperature reading.
Watch the dial once you insert the instant-read meat thermometer probe into the prime rib.
Once the temperature stops rising, that is the final internal temperature of the roast. This process will take about 30-60 seconds when using an instant-read meat thermometer.
Everybody has a favorite side dish for prime rib roast in the oven. Here are a few of my family’s favorite side dishes: Milion Dollar Mashed Potaotes, Cheesy Pull-Apart Pesto Bread , or Delta Cornbread Salad
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Fool-Proof 500 Rule Prime Rib
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Ingredients
For the Prime Rib
- 10 Pound, 4-rib prime rib roast bones cut off and tied back on by the butcher, room temperature
- 1 Tablespoon garlic powder or granulated garlic
- 1 Tablespoon onion powder or granulated onion
- 1 Tablespoon black pepper
- 1 Tablespoon seasoned salt such as Lawry's Seasoned Salt
For the Creamy Horseradish Sauce (Optional)
- 1 cup sour cream
- 1/2 cup whipping cream or heavy cream
- 1-2 dashes hot pepper sauce or more, if desired
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons prepared horseradish **Note: this is the refrigerated fresh-grated horseradish, not the cream-style horseradish found in the condiment section of the grocer
- 1 Tablespoon spicy brown mustard
- 1 Tablespoon red or white wine vinegar
- 2 cloves garlic, crushed may substitute 1 teaspoon garlic powder
For the Au Jus (Optional)
- 3 cups water
- 5 Teaspoons Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
- 1 Tablespoon soy sauce
- kosher salt and ground black pepper, to taste
Instructions
Prepare the Prime Rib
- 4-5 hours prior to cooking the prime rib roast, remove it from refrigeration; unwrap the roast from all packaging, keeping the label so you know exactly how much the prime rib weighs for making the cooking calculations in this recipe.10 Pound, 4-rib prime rib roast
- When you are ready to cook the prime rib roast, pre-heat the oven to 500 degrees F., placing your oven rack in the lower third of the oven.
- Place the unseasoned roast, fat side up, on a heavy-duty sheet pan with 1-inch sides. Combine the granulated garlic, granulated onion, and black pepper with the seasoned salt in a small bowl. Using your fingertips, rub the prepared spice blend over every area of the exterior of the roast.1 Tablespoon garlic powder or granulated garlic, 1 Tablespoon onion powder or granulated onion, 1 Tablespoon black pepper, 1 Tablespoon seasoned salt
- Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare doneness or 7 minutes per pound for medium doneness.
- When the timer sounds, immediately turn your oven temperature down to 170 degrees F.Set your timer for 2 hours, leaving the roast in the oven to rest and finish cooking from residual heat. NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR AT THIS POINT OF THE COOKING PROCESS!
- When the timer sounds at the full 2 hour mark, open the oven door,. Use an instant-read meat thermometer to check the internal temperature of the meat. For medium rare prime rib, you'll want the internal temperature to be right at 130-135°F. For medium prime rib, you'll want the internal temperature to be between 135-140°F.
- If the internal temperatute of your prime rib roast temps a bit cooler than 130-135 degrees F., simply preheat your oven to 375 degrees F., returning the roast to the oven until the internal temp reaches 130-135 degrees F., checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees internally to the desired temperature.
- Using a sharp knife or your favorite kitchen shears, snip the strings that are holding the rib roasat to the bone rack.
- Using two meat forks, lift the prime rib roast from the rack of bones and the roasting pan, placing it onto a large cutting board.
- Slice the prime rib into 3/4 inch thick slices, placing them onto dinner plates. If desired, pour a bit of the warm au jus over the prime rib, then add a dollop of horseradish sauce alongside. Serve at once.
Prepare the Creamy Horseradish Sauce (Optional)
- Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.1 cup sour cream, 1/2 cup whipping cream or heavy cream, 1-2 dashes hot pepper sauce, 1 Tablespoon Worcestershire sauce, 1-2 Tablespoons prepared horseradish, 1 Tablespoon spicy brown mustard, 1 Tablespoon red or white wine vinegar, 2 cloves garlic, crushed
Prepare the Au Jus (Optional)
- Place the water into a large, deep skillet and bring to a boil; reduce the heat to low, then add the bouillon concentrate, and soy sauce, whisking until well blended. Season to taste with salt and pepper; keep warm.3 cups water, 5 Teaspoons Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes), 1 Tablespoon soy sauce, kosher salt and ground black pepper, to taste
Notes
- I like to cook my prime rib roast on a sheet pan instead of a roasting pan because there is more exposure to the heat and the roast browns more evenly. Make sure your sheet pan is heavy duty. A flimsy sheet pan might twist from the oven heat, causing your roast to fall off the pan when you’re removing it from the oven. Instead of a sheet pan, you could always substitute a 12-inch cast-iron skillet.
- If you have a guest who wants their slice of prime rib a little more done than medium-rare, slide their slice into a skillet of simmering broth or au jus for a few seconds to easily cook their slice just a bit longer.
- If you have purchased a boneless prime rib, this recipe will still work perfectly using the calculations listed.
In step 3 mentions mixing spice mix with kosher salt. But no mention of kosher salt in list of ingredients under prime rib, only seasoned salt?
Hi Ray –
I had to go check the recipe to see what I had done. Yes, the kosher salt is supposed to be seasoned salt in Step 3. I have made this correction in the recipe, thanks to you. I so appreciate you pointing this out.
Hope you tried the prime rib recipe and had great success, in spite of the error in Step 3!
Sincerely,
Chef Alli
Make sure your oven is in good shape and has good insulation.
Hi Ray –
You are not alone!!! In researching this problem and talking to several others who had this same issue, I updated my recipe. Instead of turning the oven completely off for the last two hours as previously instructed, turn the oven temperature down to it’s lowest setting, which will vary slightly from oven to oven; this will range anywhere from 170 degrees F. – 200 degrees F.
This solves the problem of older ovens that may not insulate it’s heat as well, and also the new ovens that begin the cooling process as soon as the oven is turned off.
Thanks for pointing this out so it can be part of the comments on this recipe post – I sure appreciate it.
Sincerely,
Chef Alli
I’ve tried this method. Oven temperature was fine. Exact weight of roast was verified. All steps followed exactly. The roast was bloody rare. Very unappealing. I ended up having the roast longer for the desired doneness. I suggest a more consistent temp. for a longer time.
Hi Rosa –
I am so sorry that you had a bad experience with your prime rib. I had a couple of other people say that it didn’t work for them, as well, though I’m thankful that the majority expressed great success. I’m wondering if the outcome for you may be a new oven that has a fan at the back for cooling down the oven as soon as its turned off. I am going to do some research on this and I will get back to you regarding this.
Again, my apologies.
Sincerely,
Chef Alli
Tried this yesterday. By far the best and most perfectly cooked prime rib zi have ever cooked. Thanks Alli for helping make our Christmas dinner the best ever.
Thank you
Hi Dave –
So glad you loved this prime rib recipe and that it was a success for your Christmas dinner. We have made our prime rib this way for years! Thanks again.
Sincerely,
Chef Alli
I have made this technique 4 times now in the past year with 4-10 lb. rib roasts and it has come out perfectly Every Single Time! I will never use another baking technique for a rib roast.
Hi Danielle –
Thanks for letting me know about your success with this recipe and technique. I’m so glad it worked well for you – we have used this technique for years now and love it!
Thank you for you comment here.
Sincerely,
Chef Alli
I’m going to try it tomorrow! Are you serious about the duct tape??
Hi Brian – At my house, I’m totally serious about the duct tape! I have a bad habit about opening my oven door without even thinking, so I can check what I’m cooking. Knowing this, I use both signage AND duct tape so I absolutely can’t open that oven door during the cooking process!
Hope you tried this method of cooking prime rib and had great success.
Sincerely,
Chef Alli
Making this today. Can hardly wait.
Hi Pam –
I hope the prime rib turned out great for you. I’ve had tons of comments from all kinds of people who loved it and were successful with this recipe.
Hope you can let me know,
Chef Alli
I purchased a six rib roast and now decided to cut it in half, do I still follow the closed oven method above and put both halves in and set it for six minutes per “total” weight ????? Thank you
Hi Fred – I’m so sorry that I’m just NOW seeing your comment and replying to your question! I hope you had success with this method of cooking prime rib, in spite of me not replying in time. I hope that since you cut it in half, you use the time of 6 minutes per pound since they were cooked separately. Please let me know.
Sincerely,
Chef Alli
If cooking 2 roast, each 3 bones, would I be cooking it at 500 for 6 minutes for the weight of one 3 rib roast or would I calculate cooking time on the total weight of the 2 roasts.
Hi Marge –
You would be calculating the time for one rib roast since they are separate.
Chef Alli
I have all the ingredients and making this Christmas Day.
Hi – I hope you found this recipe to be a great success! We sure do love it.
Sincerely,
Chef Alli
Hi Chef Alli, thanks for this easy sounding recipe. Would this method work with other cuts of beef like a NY strip roast. Thanks.
The roast comes out perfectly cooked the way we love……But the only thing is it comes out STONE COLD.
Hi Ralph – I’m not sure why that would happen with this recipe as I’ve never experienced that in all the years I’ve made prime rib this way. I’m wondering if the newer ovens might have a fan that cools the oven after it’s turned off. I am going to do some research on this asap. I have your email here and I will get back to you when I learn more.
Sincerely,
Chef Alli
Just to clarify…I’m roasting a total of 10# of prime rib. I’ve cut it in two for more even roasting. Do I use the total weight for my calculations or the half weight?
Hi –
This is such a great question and I’m glad you asked. Since you are cutting the roast in half to make 2 smaller roasts, you will adjust the time to half of the total original weight. To clarify, this would be using 5 lbs. for the cooking time calculation. Hope that makes sense and that your prime rib is a huge success. Please let me know.
Sincerely,
Chef Alli
The BEST ever, and right on point! Thank u
Hi Jill –
So glad you enjoyed the prime rib!! We love that recipe – perfection every time.
Chef Alli
If the bones are still intact ,can I still use the time you suggested
Hi Vicki – I so apologize that I didn’t see your question sooner! The answer (though I’m sure it’s not helpful now!) is yes regarding the bones. I hope this prime method of cooking was successful for you. I’ve had so many positive responses to it – it just thrills my heart!
Please let me know if there’s anything else I can do you help you.
Sincerely,
Chef Alli
Hi! For a 19# prime rib, is the same cooking method appropriate? Thanks so much! Can’t wait to try!
Hi Sarah –
A 19# prime rib is for sure a monster! Holy Cow!! 😉
You can use the same cooking method as long as you make very very sure that the prime rib roast is not ice cold when you put that guy into the oven to begin the roasting process. For a prime rib that size, I’d be sure to let him set out at room temperature for at least 4-5 hours. You will see that the meat is still chilled at the end of this resting time at room temperature, but it’s no longer ice cold from refrigeration. I hope this makes sense. Please let me know if you have further questions and I’ll get back with you asap. Also, make sure that your roasting pan gives you ample room for your prime rib roast – you want the heat from the oven to be able to circulate well. You could always cut the prime rib in half, too, as another option. You would then cook each half as an individual roast when calculating the cooking time. Let me know your thoughts!
Chef Alli
Hi! We are planning to make this recipe for Valentine’s Day and looking so forward to it because the pictures are beautiful! However I was not able to find the Knorr au jour packet in our store. I did find a little bottle of au jour concentrate to use. It sounds like you mix the spices and press them into the meet, but do you also add the Packet mixed with water/or in my case the concentrate and rub that all on? Just worried may be to liquidy or I’m not understanding? Thank you got your work! Appreciate your instant pot recipes also?
Hi Kim – just seeing your comment and questions. I will check this recipe and get right back with you!! Chef Alli
Hi Kim – So I looked over that recipe to see what in the world I did wrong! After studying it, I realized what happened. That Knorr item is not available in all markets (if at all anymore!) so I decided that I need to update the recipe with another way to make au jus, which I did. But THEN, I forgot to delete that product from the recipe ingredients. I’ve corrected the recipe and all is good now!! So sorry for the confusion and that it took me a bit longer to get back to you than I intended. Happy Cooking!
Chef Alli
Makes perfect sense and we made it just like you just described, and are making it again tomorrow! It’s a winner! Thanks so much for your reply.
Kim Miller (Marilyn Domer sister in law?) Grenville New Mexico
Trying this right now! Not exactly sure you’d call it “prime”, but I will! My grandsons raised the beef!! I don’t “do” butcher shops, even, most of the time. Almost ready to turn off the oven! Can’t wait to see how it turns out!! 🙂
Hi Debbie – I hope it was a huge hit. We love this recipe for Prime Rib – my guys just go crazy for it. Please let me know how it turned out for you. Your fan,
Chef Alli
Around the bone did not cook
Alli, I’m trying this today!!. Sid
Can’t wait to try this recipe. Looks easy enough for even me!!!