Perfect Prime Rib (Oven-Roasted) — Full Recipe
Introduction
This classic Prime Rib recipe gives you a juicy, tender center with a flavorful crust—just like a steakhouse.
Ingredients (Serves 4–6)
- 2–3 kg (4–6 lb) prime rib roast (bone-in or boneless)
- 2 tablespoons olive oil or softened butter
- 4–5 cloves garlic (minced)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon dried rosemary or thyme
- 1 teaspoon mustard (optional, for crust)
Step 1: Prepare the Meat
- Take the prime rib out of the fridge 1–2 hours before cooking
- Pat dry with paper towels (helps crust form)
Step 2: Season Generously
Mix:
- Oil/butter + garlic + salt + pepper + herbs
Rub all over the meat evenly.
Step 3: Preheat Oven
- Preheat to 230°C (450°F)
Step 4: High-Heat Start
- Place roast on a rack in a roasting pan
- Cook at 230°C for 20 minutes (this creates a crust)
Step 5: Slow Roast
- Reduce temperature to 120–130°C (250–265°F)
- Continue roasting:
Approximate times:
- Rare: 45–50 min per kg
- Medium-rare: 50–60 min per kg
- Medium: 60–70 min per kg
Use a thermometer if possible:
- Rare: 50–52°C (122–125°F)
- Medium-rare: 55–57°C (130–135°F)
- Medium: 60–63°C (140–145°F)
Step 6: Rest the Meat
- Remove from oven
- Cover loosely with foil
- Rest for 20–30 minutes
This keeps it juicy.
Step 7: Slice & Serve
- Slice against the grain
- Serve with juices from the pan
Optional Simple Sauce (Au Jus)
- Use pan drippings
- Add 1 cup beef broth
- Simmer 5–10 minutes
- Season to taste
Tips for Best Results
- Don’t skip resting—it’s crucial
- Use a meat thermometer for accuracy
- Bone-in roast gives more flavor
- Let seasoning sit on meat before cooking for deeper taste
Bottom Line
This Prime Rib recipe gives you a tender, juicy roast with a crispy crust—perfect for special meals or gatherings.
If you want, I can give you a garlic butter version, BBQ version, or air fryer method too.
