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Easy Prime Rib

Easy Foolproof Prime Rib Roast - Serves 2-4

Impress your guests with succulent Prime Rib. Follow this simple recipe to achieve a juicy roast that is medium-rare perfection.
5 from 1 vote
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Course Beef, Holiday,, Main Course
Servings 4

Ingredients
  

  • 1 3-4 lbs bone-in rib roast
  • 1-1 1/4 teaspoons salt
  • freshly ground pepper to taste
  • Fresh herbs like rosemary or thyme and minced garlic, if desired

Instructions
 

  • Remove the roast from the refrigerator and let it come to room temperature. 30-60 minutes.
  • Pat the roast dry with paper towels. Rub all over the the salt and black pepper. If using herbs/garlic, mince and mix into a past along with a little oil and rub onto the roast.
  • Adjust your oven rack to the middle position, Preheat oven to 500 degrees F.
  • Place the roast bone-side down in a roasting pan. Place into the hot oven and roast for 15 minutes. Then turn the heat done to 325 degrees F. Cook until the internal temperature reaches 138 degrees for medium-rare. See time chart in NOTES.
  • Remove from oven once it reaches 138 degrees. Tent loosely with foil and let rest for 10-15 minutes. The temperature will rise as it rests, giving you perfect juicy medium-rare slices.

To Slice

  • First cut the bones from the roast and discard. Then slice the meat against the grain into medium-thick pieces. Serve with pan juices (au jus), horseradish cream, or your favorite sides.
    For tips on how to carve the roast watch this short YouTube video from Omaha Steaks

Notes

Cooking Time:

  • 3-pound roast: 50–70 minutes, start checking temperature after 45 minutes
  • 3.5-pound roast: 60–80 minutes, start checking temperature after 55 minutes
  • 4-pound roast: 70–90 minutes, start checking temperature after 55 minutes

 

Key Tips for Accuracy

  • Always use a meat thermometer — time is just an estimate. Oven differences, roast shape (taller. wider), and exact starting temperature affect timing.
  • Let the roast come to room temperature (30-60 minutes on the counter) for more even and predictable cooking.
  • Bone-in roasts take slightly longer per pound than boneless.
  • Perfect size for 2–4 people (¾–1 lb per person with bone). 
 

How to Carve Rib Roast

For tips on how to carve the roast watch this short YouTube video from Omaha Steaks
 
Keyword Beef
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