Learn how to cook a prime rib roast in the oven for a perfect, juicy centerpiece for any occasion.

Scale

5 pounds beef prime rib

Sea salt

2 teaspoons freshly ground black pepper

2 teaspoons fresh rosemary

1 teaspoon fresh thyme

8 cloves garlic

minced

1/4 cup olive oil

horseradish

for serving (optional)

Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover loosely with plastic wrap.
Lower/adjust your oven rack to cook the meat in the center of the oven. Preheat the oven to 500 degrees F.
Mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast with paper towels. Spoon the seasoning over it, rubbing it onto all sides. Place the bone-in roast with the bones down in a cast iron pan.
Bake at 500 degrees for 15 minutes, then reduce the temperature to 325 degrees and continue baking until desired doneness.
Use a meat thermometer to check the temperature and remove it from the oven 5-10 degrees before optimal temperature (Rare: 120°F, Medium Rare: 130°F, Medium: 140°F).
Tent the roast with foil and allow it to rest for 30 minutes before carving.
Carve against the grain into about ½ inch thick slices and serve with horseradish, if desired.

For flavor, bone-in prime rib is recommended. Ask the butcher to tie the bone to the roast. Use a rack for boneless prime rib.

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