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Medium-rare prime rib on a platter.

How to Cook Perfect Fool-Proof Prime Rib in the Oven

Chef Alli
Making tender and juicy perfect prime rib roast in the oven is easy using the 500 rule and this Perfect Fool-Proof Prime Rib is the best, most detailed recipe you'll find on the web.
Servings: 10 servings
4.70 from 42 votes
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients
 

For the Prime Rib

  • 10 lb. 4-rib standing rib roast, bones cut off and tied back on by the butcher, room temperature
  • 1 Tbs. granulated garlic
  • 1 Tbs. granulated onion
  • 1 Tbs. freshly ground black pepper
  • 1 Tbs. seasoned salt, such a Lawry's

For the Creamy Horseradish Sauce

  • 1 cup sour cream
  • 1/2 cup whipping cream or heavy cream
  • 1-2 dashes hot pepper sauce, as desired
  • 1 Tbs. Worcestershire sauce
  • 1-2 Tbs. prepared horseradish **Note: this is the refrigerated fresh-grated horseradish, not the cream-style horseradish found in the condiment section of the grocer
  • 1 Tbs. spicy brown mustard
  • 1 Tbs. red or white wine vinegar
  • 2 cloves garlic, crushed

For the Au Jus

  • 3 cups water
  • 5 tsp. Better Than Bouillon Concentrate, Beef Flavor (or use beef bouillon cubes)
  • 1 Tbs. soy sauce
  • kosher salt and freshly 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. Note the exact weight of the roast to better calculate the cooking time.
  • 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.
  • 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 seasoned roast, fat side up, onto a roasting rack in your roasting pan.
  • Place the prepared rib roast into the preheated 500 degree F. oven, uncovered, and cook for 6 minutes per pound for medium rare.
  • When the timer sounds, immediately turn your oven temperature down to the lowest setting, which for most ovens is 170 degrees F.
    NO MATTER WHAT, DO NOT OPEN THE OVEN DOOR AT THIS POINT OF THE COOKING PROCESS! Set your timer for 2 hours.
  • 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.
  • If your roast temps a bit cooler than 130-135 °F, simply preheat your oven to 375 °F., returning the roast to the oven until the internal temp reaches 130-135 °F, checking the internal temperature every 10 minutes or so until the prime rib raises a few more degrees to the desired temperature.
  • Snip the strings that are holding the bone rack to the prime rib roast.
  • Using big forks, lift the prime rib roast from the rib rack and the roasting pan, placing it onto a large cutting board.
  • Slice the prime rib into thick slices, placing them onto dinner plates. 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

  • Combine all the sauce ingredients in a small bowl until smooth; store in the fridge until ready to serve.

Prepare the Au Jus

  • 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.

Notes

Recipe Tips 
WHATEVER YOU DO, PLEASE DO NOT SKIP THE STEP OF REMOVING THE RIB ROAST FROM REFRIGERATION TO REST  FOR AT LEAST 2 HOURS BEFORE COOKING IT. 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.
If you don’t have a roasting rack, make one by placing whole ribs of celery and whole carrots side-by-side across the bottom of the roasting pan – this works just great.
In place of a roasting pan, you can always substitute a very large cast iron skillet (depending on the size of your rib roast) or use a rimmed baking sheet. .
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.

Nutrition

Calories: 1070kcalCarbohydrates: 3gProtein: 47gFat: 95gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 40gCholesterol: 221mgSodium: 1057mgPotassium: 809mgFiber: 0.3gSugar: 1gVitamin A: 203IUVitamin C: 1mgCalcium: 54mgIron: 5mg
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