Scale

1 (5–6 lb) bone-in prime rib roast

1/4 cup kosher salt

2 tbsp black pepper

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp chopped fresh rosemary (or 1 tsp dried)

1 tbsp chopped fresh thyme (or 1 tsp dried)

1/4 cup softened butter or olive oil

Optional: horseradish cream or au jus for serving

1. Remove the prime rib from the refrigerator at least 2 hours before roasting.

2. Preheat oven to 500°F (260°C).

3. In a bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, and softened butter to make a paste.

4. Pat roast dry and rub the herb butter mixture all over the surface.

5. Place roast fat-side up in a roasting pan with a rack.

6. Roast at 500°F for 30 minutes, then turn the oven off.

7. Do not open the oven door. Let the roast sit inside the oven for 2 hours.

8. Check internal temperature—it should read 130°F for medium-rare.

9. Remove, rest for 20–30 minutes, slice, and serve.

Use a meat thermometer to avoid overcooking.

For rare, aim for 120°F internal temp; for medium, go up to 140°F.

Perfect for holidays or pairing with mashed potatoes and green beans.

Keywords: pioneer woman prime rib, best prime rib recipe, roast beef