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Fool-Proof 500 Rule Prime Rib Roast

Close-up of a perfectly cooked prime rib recipe roast, sliced to show medium-rare center and herb crust.
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Follow this simple oven method to cook a juicy and tender prime rib roast every time. This technique guarantees a perfectly cooked medium-rare centerpiece for your holiday feast.

Ingredients

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  • 1 (5-7 pound) standing rib roast, bone-in or boneless
  • 2 tablespoons coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter, softened

Instructions

  1. Remove the prime rib roast from the refrigerator at least 2 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, coarse sea salt, black pepper, rosemary, and thyme to create the herb rub.
  4. Pat the entire surface of the roast dry with paper towels. This helps create a good crust.
  5. Rub the garlic herb butter mixture evenly over the entire surface of the roast. Drizzle the olive oil over the roast and gently massage it in.
  6. Place the roast, fat side up, in a roasting pan fitted with a rack. If using a bone-in roast, ensure the bones are facing down if possible, or use the bones as a natural rack.
  7. Place the roast in the preheated 500°F oven and cook for exactly 15 minutes.
  8. Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below).
  9. For medium-rare (recommended), remove the roast when the internal temperature reads 125 degrees Fahrenheit.
  10. Once removed from the oven, tent the roast loosely with aluminum foil. Let the roast rest for 20 minutes before carving. The internal temperature will rise during resting.
  11. Carve the roast between the bones (if bone-in) or slice against the grain for serving.

Notes

  • Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone contact, for accurate temperature readings.
  • For a standing rib roast, the bones act as insulation, which is why the 500 Rule works well for even cooking.
  • If you prefer a crispier crust, you can briefly place the roast under the broiler for 1-2 minutes after resting, watching carefully to prevent burning.
  • Serve with a simple au jus made from the pan drippings.

Nutrition

Find it online: https://juliameal.com/prime-rib-recipe-fool-proof-500-rule/