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.
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
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. And if you take any pictures, please share them on Instagram so we can repost them on our Stories!
Fool-Proof 500 Rule Prime Rib
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
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.
This roast came out perfectly! I prefer rare, so I cooked it for 5 mins per pound at 500. Turned it down to 170 and cooked until 115 degrees. It rested for 30 mins. It raised the temperature to 120 degrees. It was a perfect.
I have made roasts in the past and they have always been over cooked, even cooking to 135 degrees. I will definitely be using this recipe again. Thank you very much!
Hi Kelley –
Thanks for letting me know your experience when using my recipe for cooking prime rib. I’m so glad you were successful and feel good about it. Cooking prime rib can feel so overwhelming at first – eeeeekkkk! The best part about under-cooking is that you can always add more time and more cooking, but if you over-cook, you’re just sunk. Never a good thing. 🙂
Thanks again,
Chef Alli
The tips were spot-on. I made a mixture of the salt, herbs, powders (didn’t have granules) and duck fat. Smeared that all over and followed the rest of the instructions. I cooked a 10.25 lb roast for 1:05 and let it finish in the oven for the 2 hours, with a brief interruption, sadly, when I mistakenly opened the wrong oven door to warm up the potato gratin. Didn’t seem to affect the doneness of the PR roast at all, thankfully. Served with a different jus, it was mahvelous. An August birthday dinner in 90°+ heat, the oven was competing the AC but the AC won.
Hi Darren –
So glad you found your prime rib to be mahvelous. Glad the accidental opening of the oven door didn’t screw anything up – that’s exactly why I have a sign AND duct tape at work! I think this recipe is perfect for an August birthday dinner…despite the heat. Glad the AC won out. 🙂
Let’s Keep Cookin’,
Chef Alli
It’s good to know that prime rib should be removed from the fridge and seasoned 4-5 hours before cooking. My sister is looking into having some frozen prime rib delivered that she can cook up for her husband’s birthday party at the end of the month. I’ll share this info in case she needs a reference for how to cook the prime rib!
Hi Deanna –
I’m glad you found the resting tip helpful! Any big hunk of meat, no matter the type (in my world that’s typically beef and pork) should always get a good rest PRIOR to cooking, just as it needs rest AFTER cooking, as well. Please let your sister know that if she needs any help or confidence bolstering when she gets ready to cook that bad boy, I’m glad to help….we once made a house call (in our pajamas, no less!) on NY Eve when our good friends were in prime rib distress. It was actually pretty fun and something I’ll never forget…
After all, prime rib is a BIG DEAL! Your sis can email me directly anytime here: ChefAlli@ChefAlli.com
Let’s Get Cookin’,
Chef Alli
Prime rib distress? Ahahahahaha. Love it.
Chef do have a good fool proof recipe for roasting a turkey. Every time I cook a turkey it’s either raw or overcooked. I can’t seem to get it right. Hope you can help.
Thank You
Hi Sandi –
I’ve actually had quite a few people reach out asking for help with roasting a turkey. I better get busy and work on getting that onto the blog. Stay tuned!! Out of curiosity, are you interested in learning anything about BRINING the turkey previous to roasting it?
Let me know your thoughts,
Chef Alli
I found this recipe years ago and tried it for my first prime rib and it was absolutely perfect. This is my ONLY go to recipe for prime rib. I wanted to finally leave a review to rave over this since I always look it up every time for my prime rib.
Hi Holly –
Thank you so much for taking time to let me know you enjoy this prime rib recipe. I am so thrilled that it works well for you. I’ll take RAVING anytime, that’s for sure!! I appreciate the review AND the 5 star rating, too.
Sincerely,
Chef Alli
Love this receipe! Third time using it and always perfect! The horseradish sauce is a MUST!
Thanks for all the great tips Alli!
Now I’m cookin’!
Hi Kimbo –
Super excited that you love this recipe for Prime Rib! Plus you make my heart happy because I love, love, love the horseradish sauce, too. For me, prime rib is wrong if it’s doesn’t have that sauce. 🙂
Thanks so much,
Chef Alli
First time I ever Cooked a prime rib
7.22 pound with bone in..
Came out perfect like a restaurant..
Thank you so much!!!
Everyone raved about it !!!!
Hi Heather –
Thank you ever so much for letting me know that this recipe for prime rib worked for you. I’m thrilled that you are thrilled! 🙂
It’s a great feeling when a recipe is a success (especially when expensive beef is at stake), you have raving guests and an empty roasting pan….except that means no leftovers for later.
Thanks again,
Chef Alli
I followed Chef Alli’s recipe to the “T” and my Christmas Prime Rib was a true hit! My guests couldn’t stop raving! I was a little nervous, but stuck to the recipe and had no regrets!! Sad to report, I am “That one guest” who likes hers more well done and Chef Alli’s tip for browning worked! Only draw back – there were no leftovers!! 🙂
Hi Stacey –
I’m thrilled that the prime rib recipe was a super success for you and your guests. Making prime rib is always nerve racking because there’s so much at steak – I felt the same way when I first started cooking prime rib! Also glad you had the back-up for “that one” who needed well done! Isn’t it the best feeling to have an empty platter when dinner is over??? That says SUCCESS!! Thanks again for your comment here – it is greatly appreciated.
Sincerely,
Chef Alli
This recipe did not work for me. My 185.00 prime rib was over cooked. Very upsetting!!
Hi Mattea –
I am sorry the prime rib recipe wasn’t successful for you. I’ve had so many great success stories from followers here, along with consistently using this recipe myself at least twice a year…..I’m really wondering what went wrong for you. I know that is extremely frustrating, especially when there’s so much at stake – your time AND your hard-earned money, too. If you’d like to chat about this further to see if we can figure out how to make this prime rib system work for you, please email me here: ChefAlli@ChefAlli.com
Sincerely,
Chef Alli
I tried it and the potato’s came out great. I just put the potatoes directly on the rack under the prime rib and there were perfect! And of course the prime rib was cooked perfectly and delicious! Thank you again!
Hi Kristin –
This is awesome news!! I will make this addition to the blog post as a good option for a side dish. Thank you so much for letting me know!
Sincerely,
Chef Alli
Chef, this is my second time making this fabulous dish!so easy and so delicious! I do have a question…can I put potatoes in the oven with the Prime Rib or will the dry out or burn? My kids are asking for baked potatoes and I’m wanting them to be done with the steak. I can use my air fryer but I would be perfect if I could throw them in the oven with the roast? What do you think?
Hi Kristen –
I agree that it would be nice to have the potatoes ready when the prime rib is. However, since I’ve never tried it, I’m skeptical about attempting to advise you how to do so and also am wondering if, in fact, it would work. If a prime rib wasn’t so expensive, I’d sure offer to test this for you….
Maybe I could offer another option that one of my prime rib advocates just told me about! She makes twice-baked potatoes ahead of time and then slips them into her slow cooker on warm to hold until the prime rib is ready. I told her I thought this was brilliant and also how great twice-baked potatoes accommodate prime rib….well, any great beef, actually. 🙂
I’m sorry I can’t be of more help with your potato question. However, if you ever do try it, can you let me know the outcome? I guess if the potatoes are ruined, it’s not a huge investment down the drain, but you might be potato-less!! Just not sure.
Sincerely,
Chef Alli
Hi! We have our prime rib in the oven now and are greatly looking forward to it. One question we gave that I don’t see others asking about – 15 minutes in and our house is filled with smoke. I’m assuming it comes from the fat that is burning on the bottom of the roasting pan. Is that normal?
Hi Mark –
I have had this happen once, but it wasn’t my oven so I was wondering if the oven I was cooking in ran hot. I turned the temperature down to 450 degrees F. and that did help. Also, the rib roast was hurried a bit, so it was more chilled than I prefer when putting it into the 500 degree F. oven, too. When cooking, there are so many things to factor in! You are correct in that it is fat that’s dripping down and burning in the bottom of the pan. I’m going to adjust the recipe to say that if there’s burning/smoke during the 500 degree F. process of the recipe, to add 1 cup of broth to the roasting pan. I think this will make it so that no one will have to experience the smoke!
I’m sorry if the smoke ran you out of the house – been there, done that.
Sincerely,
Chef Alli
P.S. Thanks for bringing this to my attention – I appreciate your question and feedback. It always helps me make my recipes better.
Thanks for your response! Those are good ideas.
I wanted to follow up on the issue. It turns out that the heating element in our oven malfunctioned. A secondary thermometer verified that the actual temp was 575 degrees, 75 degrees higher than desired. Luckily, this happened fairly early in the process and we were able to make an adjustment and get the actual temp to 500 where it belonged.
The good news – our 18.5 lb prime rib (a pricy hunk of meat) turned out perfect! Thank you!
Hi Mark – Thank you so much for getting back with me on this. I’m so glad that you were able to figure out what was going on and how to make the adjustment. 18.5 lbs. of prime rib would be a TERRIBLE thing to waste!!!!! I’m glad it turned out well. You’ve made my week. 🙂
Great news,
Chef Alli
This worked out to be the BEST PRIME RIB, OR STEAK MY FAMILY HAS EVER HAD!!!
… and so easy!!
Hi Chris –
I’m so glad this was a success for you and your family!! Thank you for letting me know and for the 5 star rating – I so appreciate it.
Let’s Keep Cookin’!
Sincerely,
Chef Alli
Happy New Year, Alli and family!! We have fixed Prime Rib by your method since first reading about in the Farm Bureau Kansas Living publication in 2019. We use the oven off method and have not had any fails. This is an excellent guide to preparing a special and impressive cut of meat. The biggest challenge is organizing the side dishes since your oven is tied up. I have found twice baked potatoes to be best and they always are good with Prime Rib. While the cooked roast is resting, I rewarm the potatoes. Great content on the prime vs choice grades of beef.
Hi Henriette –
Thank you so much for your feedback on your experiences when using this recipe for prime rib. I’m so glad it’s worked well for you and also appreciate your suggestion of pairing it with twice-baked potatoes – how perfect! That makes me wonder, too, if twice-baked potatoes could be kept warm on low in a slow cooker when the oven is tied up with the beautiful RIB ROAST! I’ll have to test that out sometime. Now you’ve given me a hankerin’ for twice-baked potatoes!
Sincerely,
Alli
I was pleased to find granulated garlic and onion at Tarwaters in Topeka . I have been looking for them since I first heard you mention them. Twice baked potatoes warmed up in crock pot: that is exactly what I decided to do next time we fix prime rib!
Hi Henriette –
I’m glad you found the spices at Tarwaters in Topeka – I had no idea they sold spices there! Good to know for future reference. Glad we were thinking alike on the twice-baked potatoes in the slow cooker. 🙂
Your fan,
Chef Alli
Hi Alli,
I’m cooking a prime rib tomorrow. I have 2 questions. For the granulated onion, is it ok to use onion powder? I’m not sure of what granulated onion is.
Also, would it be ok to use seasoned salt(Lawreys) and course kosher salt combined, totalling one TBS.?
I hope you get my questions in time to help me.
Thank you so much!
I’m doing a 5 pound bone in, using the 500 degrees for 30 min., then turning oven down to 170
Hi Pattie –
These are great questions. You can substitute onion powder for the granulated onion, no worries, as well as combining Lawry’s with the kosher salt to make 1 Tbs – it will work just fine. Granulated onion is just a little stronger than onion powder and sometimes you won’t find it at the grocer. Check Penzy’s for both granulated onion and granulated garlic, if you are so inclined. Love their fresh spices!
Please let me know here how your prime rib turns out – I’m excited for you. I know it will be grand!!
Sincerely,
Chef Alli
Chef Alli,
Our prime rib was so wonderful!! We made sure to follow the steps you gave for this recipe. A 5 pound roast, we ended up doing 6 1/2 minutes per pound at 500 degrees. Then lowered temp to 170 for 2 hrs. We checked temp of meat when it came out of the oven, but I think our thermometer was malfunctioning. Anyway, the roast was perfectly medium rare. I did your spice rub, it was great!! I did the au jus, it’s excellent! Also did horseradish sauce, loved that too!
Roast was on the counter for 6 hours before going in the oven. Oh, and was in fridge the night before, overnight, uncovered.
Beautiful way to do a prime rib!! ??. Thank you for this recipe!
Hi Pattie –
Thank you for circling back to let me know how everything went! I love the feedback and hearing how you did each step to make the recipe work for you. So thrilled it was a success and that you were pleased with the prime rib. You rocked it!!
Sincerely,
Chef Alli
Thank you for your recipe! My prime rib turned out perfect! I also made your horseradish sauce and aujus…..on point! Rave reviews from my whole family! **I added rosemary and thyme to the rub **I made an herb gravy with the roast drippings, potato water, and flour/water shaken. Nummy! (I wanted to add a picture to show you…..but I don’t see where to do that)
Hi Denise –
Wonderful news – I know cooking a prime rib can be rather scary but I’m so glad you conquered. I also appreciate all the adjustments you made to make the recipe your own – you made my mouth water! Cook on…..
Sincerely,
Chef Alli