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
- โ Recipe Name: Fool-Proof 500 Rule Prime Rib
- โฒ๏ธ Ready In: 3 hours and 15 minutes
- ๐จโ๐จโ๐ฆโ๐ฆ Serves: 10
- ๐ฝ๏ธ Calories: 1070 calories per serving
- ๐ช Protein: 47 grams
- ๐ฅฃ Main Ingredients: Beef Prime Rib Roast or Standing Rib Roast, Seasoned Salt, Garlic Powder, and Onion Powder
- ๐ Dietary Info: Protien-forward, Holiday Cooking
- ๐ฏ 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
- 10ย 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 forย 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:ย
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:ย 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.ย 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.ย 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.ย
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 Breadย , or Delta Cornbread Saladย
If you try thisย recipe, please rate the recipeย and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them onย Instagramย so we can repost them to ourย 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 forย 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 130-135ยฐF. For medium prime rib, you'll want the internal temperature to be between 135-140ยฐF.
- 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.
Hi Chef Allie,
What oven setting is best to use, roast or bake? Iโm making this for Christmas dinner; itโs my first attempt at a rib roast which is semi boneless. My understanding is, the roast setting tolerates higher temperatures and is best for meats/roasts. Other chefs have mentioned to bake, I would like to know what setting you use.
Hi Linda –
Such a great question! I’d use the roast setting that’s available on your oven. Because many home ovens may not offer the option of a special “roast” setting, many recipes use the term “bake” since that setting would be available on any oven – I hope that makes sense. And, anything you’re baking in your oven at a high temperature (usually uncovered) would also be considered “roasting”.
I hope you will let me know how your rib roast turns out for Christmas – I fully expect you to rock the house!
Sincerely,
Chef Alli
P.S. Let me know if you have any questions!
In the text prior to the actual recipe, you mention that you use seasoned salt, granulated onion and granulated garlic to season the meat. However, in the actual recipe, you use seasoned salt, granulated garlic and pepper, but no mention of granulated onion. Which is correct? And if I am suppose to use granulated onion, how much? I am making this roast on Christmas Day. Thanks!!
PS-my husband and I both graduated from K-State, wondering if you live there as you mentioned the Manhattan butcher….
Hi Lisa –
Thank you for bringing this to my attention. I’ve adjusted the recipe to include the granulated onion in the ingredients as well as in the directions. So sorry for the confusion. I don’t live in Manhattan though I travel there quite often since many of my clients are located there. Love the Little Apple! I actually live about 25 miles North of Topeka in the small town of Mayetta, so Manhattan is about an hour away from us.
Please be sure to let me know how the prime rib goes for you – I’m sure it will be quite delicious and we’ve had great success with this cooking method. I’d appreciate a comment and a rating if you would be so kind.
Thanks a bunch,
Chef Alli
I’m glad you revised to leaving the oven on low, although I’ve used your shut the oven off method and that worked perfectly too!
If I leave the roast “naked” in the fridge overnight so it will “crust” well, do I still need to take it out 4 to 5 hours before cooking?
Hi Laura –
If you’ve used the shut-off-the-oven method and it worked just fine, I’d continue to do it that way. I adjusted the recipe to say “turn the oven to it’s lowest setting” (instead of turning it completely off) because depending on your oven, sometimes they don’t hold the heat like they should, or sometimes the newer ovens begin a “cool down” process immediately after the oven is shut down, so the prime rib doesn’t cook as efficiently as it should. I hope that makes sense.
And, yes, no matter what you do to the roast in the fridge (naked or not) you will still need to take that puppy out 4-5 hours ahead of when you want to begin roasting it so you can get the chill off the meat – this is so essential for cooking any type of meat. Please let me know if you’ve got more questions – I’m always happy to help as I want you (and everyone else) to be successful in the kitchen!
Sincerely,
Chef Alli
Hi Alli,
Do I use peppercorns or ground pepper for the rub for this prime rib?
Hi Kathe –
I had to go to that recipe just now to be certain! I think one of the first times I made it (as you can see in the pictures) I used whole peppercorns, which is what I personally prefer.
However, my family prefers it without the peppercorns as they don’t enjoy the texture. So, I’ve started just using straight up freshly ground black pepper in this recipe. If you’d like to add a few peppercorns to the mix, I sure think it makes the outer crust of the prime rib look fabulous!
Let me know if this helps,
Chef Alli
Thank you so much for this recipe!! This was my first prime rib and it turned out amazing!!! I didnโt need to leave it in the oven for the whole two hours at 170โit reached 135 at 1 hour and 15 minutes. It was perfect. I did use the convection so Iโm not sure if thatโs why it reached its temp a little faster. Nonetheless, it was amazing and Iโll definitely be using this recipe again!
Hi Shannon –
I’m so thrilled to hear this!!! You have made my heart sing with this news. I love it when cooks are successful with a recipe – especially one that seems a bit intimidating…..like PRIME RIB!
Super excited for you,
Chef Alli
Is it best to use gas or electric oven for your method of cooking prime rib?
Hi Mel – This is a great question and I’ll make that notation on the recipe in case others are wondering, too….and it’s likely they are! As long as you use the updated method in the recipe where you turn the oven down as low as it will go (formerly the recipe instructed to turn the oven completely off), you should be able to use either type of oven – gas OR electric. Also, if it’s a convection oven, it may not take QUITE as long. I don’t have convection (sadly) but I’ve received comments that the convection speeds up the process just a bit once you turn the oven down as low as it will go for the final part of the cooking process.
Hope this helps – I’d love to hear back on your prime rib experience, too.
Sincerely,
Chef Alli
Will try this for my 2020 Christmas dinner. Iโll keep you posted on how it turns out ??
Hi Gail –
Please let me know. I’ve had lots of great comments and emails regarding success with this prime rib recipe and I’m planning for it to be the same for YOU! I love getting any kind of feedback so I know what kind of experience cooks are having with my recipes.
Talk soon,
Chef Alli
I have read all the comments and have the same problem as a few of the other cooks.
When the oven is turned off it immediately starts to cool down. And it cannot be changed.
What can we do to compensate for the temperature cooling down to 0 in a mater of a few minutes? Chef I Hope you have a solution for us.
Thank you.
Hi Sandra –
Thank you for your email. I’ve been testing this exact thing and have come up with a solution. Instead of turning the oven off, I’m going to change the instructions to say to turn the oven to it’s very lowest setting, which is usually 170 degrees F on most ovens. I haven’t adjust my recipe or post yet, but am planning to do so today or tomorrow. As soon as it’s completed, I’ll send you an email to let you know first thing.
Chef Alli
Thank you so much for this wonderful recipe. I will be using your method today to prepare a roast for 14 friends. I did have the butcher cut the roast into 2 heavier 3 bone roasts (14lb total) but as the roasts are cut into smaller 7lb roasts, I will use that weight for my math (7lbs x 6min @ 500). I hope that’s right ๐
Hi Minta –
I’m so glad you are a fan of my prime rib recipe. Once we began making it this way, we’ve never looked back. Such a great method. I think you were very smart to roast 2 smaller roasts in stead of one giant one – your math sounds just right, too. Hope it was grand!
Chef Alli
I wanted to include a pic but it wonโt let me attach one! Thanks for the recipe!!!
So glad you enjoyed the prime rib recipe. Can you send a pic to me via email: ChefAlli@ChefAlli.com?
I’d love to see your rib roast!
Chef Alli
Amazing!!!
This is seriously soooo good and so so simple. As I write this, my Rib Roast is cooking and itโs the 3rd time I have cooked my roast this way. I first found this recipe around the holidays 2019 and was a little skeptical about the cooking method and that I had never cooked a Rib Roast before. I fallowed the directions and added chunks of fresh garlic throughout the top of the roast. I cut skits across the fat cap just deep enough to push a chunk of garlic in, not a whole Clove , I just peeled and cut up the garlic in pieces. This will always be the way I cook my Rib Roasts.
Hi Dawna –
Thank you for your comment on this recipe for prime rib. I, too, was a bit skeptical when I began using the closed-door oven-off method of cooking prime rib but just HAD to try it out. I’ve never looked back. I love your suggestion of the garlic and I’m definitely going to try that when I do my next prime rib. So glad you like this recipe as much as we do!
Sincerely,
Chef Alli
I made this for dinner last night and it was the BEST prime rib I have ever made. My husband loved it even more than me! Thanks for sharing.
Hi Anna –
So glad this recipe for prime rib was such a hit for you. Your comment made my heart sing!
Sincerely,
Chef Alli
Thank you so much for your advice and fabulous recipe! It came out perfect! I will never cook it any other way!!
Hi Kristin – I’m thrilled that your prime rib was a success…that makes my heart so happy!
Thank you for letting me know,
Chef Alli
Chef Alli,
I am excited to make this prime rib this weekend! I purchased a boneless prime rib. from the grocery store. Are the cooking times the same, based on weight? Mine is an 8.79 lb boneless.
Thank you for the recipe!
๏ปฟHi!
Iโm thrilled you are going to try the prime rib this weekend!! Iโve had so many people reach out to say theyโve had great success with the recipe and that they really enjoyed their prime rib.
Since your rib roast is 8 lbs.+, Iโd probably still stick with the 6 mins per lb, if it were me, even though it is boneless.
Be sure you let the rib roast rest, unwrapped, on the counter prior to roasting it so the chill from refrigeration is not as prominent when it goes into the oven. I canโt stress enough how important this particular step is!
Since you rib roast is of good size, Iโd let it rest on the counter for a couple of hours before popping it into the oven to roast!
Would you mind following up with me following this weekend to let me know about your experience?
I would SO love to hear back from you.
You can do this!!
Your fan,
Chef Alli
Chef Alli – I made this exactly as written for a 3 bone prime rib for Christmas this year after watching your Thursday FB demo. It was fantastic, and we used that horseradish sauce on many things – delicious!! The meat was only 55 degrees when I turned the oven off (which scared me a bit), but it got to 135 before the 3 hour mark!! Loved it. Thanks!!
Hi Karen –
Thank you so much for your comment and 5-star rating – I so appreciate the feedback. You mentioned that the meat was only 55 degrees when you turned off the oven. I’m assuming you have one of those swanky thermometers that you can insert, then shut the oven door and watch the monitor? I’m asking because I want to make sure you aren’t opening the oven before the 3 hour rest? Please let me know. I’m so glad that your family enjoyed this prime rib!
Sincerely,
Chef Alli
My first prime rib and this is our 10th anniversary. Great recipe
Hi Bonnie!
So glad this recipe worked well for you – we love it too!
Chef Alli