PrintThe Fool-Proof 500 Rule Prime Rib Recipe: Juicy and Perfect Every Time
You can achieve a perfectly cooked, juicy prime rib roast using the simple 500 Rule method. This oven-roasted prime rib recipe guarantees a tender, impressive centerpiece for your holiday or special occasion dinner.
- Prep Time: 20 min
- Cook Time: Approx. 2.5 hours (varies by weight)
- Total Time: 3 hours 20 min
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (5-7 lb) bone-in prime rib roast (standing rib roast)
- 2 tablespoons coarse sea salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 4 cloves garlic, minced
- 1/4 cup softened butter
- 1 tablespoon olive oil
Instructions
- Remove the prime rib roast from the refrigerator at least 3 hours before cooking. Pat the roast completely dry with paper towels.
- In a small bowl, combine the softened butter, minced garlic, sea salt, pepper, thyme, and rosemary to create the herb butter rub.
- Rub the entire surface of the roast evenly with the herb butter mixture. Drizzle lightly with olive oil.
- Preheat your oven to 500 degrees Fahrenheit. Place the roast, fat side up, in a roasting pan fitted with a rack. Do not sear the roast first; the 500 Rule starts immediately.
- Roast the prime rib at 500 degrees F for exactly 7 minutes per pound of weight. This high heat creates a flavorful crust.
- After the initial 7 minutes per pound, reduce the oven temperature to 325 degrees F. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer inserted into the thickest part, avoiding the bone).
- For medium-rare (recommended), pull the roast when the internal temperature reads 125 degrees F.
- Remove the roast from the oven. Tent it loosely with foil and let it rest for 15 to 20 minutes before slicing. The temperature will rise during resting.
- Slice the roast against the grain and serve immediately. You can make a simple au jus from the pan drippings if desired.
Notes
- For a bone-in prime rib recipe, the 7 minutes per pound rule is based on the roast’s total weight.
- If you prefer a different internal temperature, aim for 120 degrees F for rare or 135 degrees F for medium.
- This method works well for achieving a medium rare roast beef centerpiece.
Nutrition
- Serving Size: 6 oz cooked
- Calories: 450
- Sugar: 0
- Sodium: 350
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 42
- Cholesterol: 150