Learn how to perfectly cook a prime rib roast in the oven for a juicy and flavorful centerpiece for your next meal.

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 and season it on all sides with salt, then cover loosely with plastic wrap as it comes to room temperature.
Adjust your oven rack to the center and preheat the oven to 500 degrees F.
Mix 1 ½ teaspoons salt, black pepper, rosemary, thyme, minced garlic, and olive oil in a bowl.
Pat the roast with paper towels and rub the seasoning mixture all over the roast. Place the bone-in roast with the bones down in a roasting cast iron pan or a set boneless roast on a rack inside the pan.
Bake the prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until it reaches the desired doneness, using a meat thermometer to check the temperature.
Once the meat reaches 5-10 degrees below your desired temperature, remove it from the oven and tent it with foil, allowing it to rest for 30 minutes before carving.
Slice against the grain into about ½ inch thick slices and serve with horseradish if desired.

For optimal flavor, consider using a bone-in prime rib for this recipe. Ask your butcher to tie the bone onto the roast for cooking ease.

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