Description

This fool-proof 500° rule prime rib recipe delivers perfectly juicy, tender, restaurant-quality results every single time. A simple high-heat roast followed by a long rest ensures a gorgeous crust and evenly cooked slices with zero guesswork.

Ingredients

1 (4–5 pound) bone-in prime rib roast

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

3–4 cloves garlic, minced

2 tablespoons olive oil or softened butter

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Instructions

1. Remove the prime rib from the fridge 1–2 hours before cooking to bring it to room temperature.

2. Preheat the oven to 500°F (260°C).

3. In a small bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, minced garlic, and olive oil or butter to form a paste.

4. Pat the roast dry with paper towels and rub the mixture all over the surface, including the fat cap.

5. Place the roast bone-side down in a roasting pan.

6. Roast at 500°F for 5 minutes per pound (example: 25 minutes for a 5-pound roast).

7. Turn the oven OFF (do not open the door!) and let the roast sit in the unopened oven for 2 hours.

8. Remove from the oven, transfer to a cutting board, and slice along the bones to remove them.

9. Carve into thick slices and serve.

Notes

Keep the oven door closed—this is what makes the 500° method work.

Use a meat thermometer after slicing if you want exact doneness.

Target temps: 120–125°F for medium-rare, 130–135°F for medium.