Scale

1 (5–6 lb) bone-in prime rib roast

3 tbsp kosher salt

2 tbsp freshly ground black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp olive oil

Optional: fresh rosemary or thyme sprigs

1. Remove prime rib from refrigerator and let it sit at room temperature for 2 hours.

2. Preheat oven to 500°F (260°C).

3. In a small bowl, combine salt, pepper, garlic powder, onion powder, and olive oil to form a paste.

4. Pat roast dry with paper towels, then rub seasoning paste all over.

5. Place roast in a roasting pan on a rack, fat side up.

6. Roast at 500°F for 30 minutes to create crust.

7. Turn oven OFF (do not open door). Let roast sit in oven for 2 hours.

8. After 2 hours, check internal temperature: 130°F for medium-rare.

9. Remove roast, tent with foil, and rest 20–30 minutes before slicing.

Use a meat thermometer for accuracy.

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

Serve with au jus or creamy horseradish sauce.

Keywords: easy prime rib recipe, juicy prime rib, holiday roast beef