🥩 Perfect Prime Rib Roast (Standing Rib Roast)
⏱️ Time
Prep: 15 minutes (plus overnight dry brine)
Cook: ~2–3 hours (depends on size)
Rest: 30 minutes
🧾 Ingredients
1 prime rib roast (3–7 lbs, bone-in preferred)
2 tbsp olive oil or softened butter
2½ tsp kosher salt
2 tsp black pepper
1½ tsp garlic powder
1 tsp onion powder
1 tsp fresh rosemary, minced (or ½ tsp dried)
1 tsp fresh thyme, minced (or ½ tsp dried)
(Optional but excellent)
6 cloves garlic, smashed
1 onion, quartered (for roasting pan)
🧂 Step 1: Dry Brine (VERY IMPORTANT)
Pat roast dry with paper towels
Salt generously on all sides
Place uncovered on a rack in the fridge 12–24 hours
👉 This locks in moisture and boosts flavor.
🌡️ Step 2: Bring to Room Temperature
Remove roast from fridge 2–3 hours before cooking
This ensures even cooking
🔥 Step 3: Preheat Oven
Preheat to 450°F (230°C)
🧄 Step 4: Season
Mix oil/butter with pepper, garlic powder, onion powder, rosemary, and thyme
Rub all over the roast
Place bone-side down on a rack in a roasting pan
Optional: add onion and garlic to pan for aroma
🔥 Step 5: Roast (High → Low Method)
Initial blast:
Roast at 450°F for 20 minutes
Reduce heat:
Lower oven to 325°F (165°C)
Continue roasting until desired internal temperature:
| Doneness | Pull at Temp |
|---|---|
| Rare | 120°F |
| Medium-rare (recommended) | 125–128°F |
| Medium | 130–135°F |
⏱️ Rough estimate: 15–17 minutes per pound after the initial blast.
✅ Use a meat thermometer — it’s the key to perfection.
🛑 Step 6: Rest (DO NOT SKIP)
Remove roast from oven
Tent loosely with foil
Rest 30 minutes
🔥 Temperature will rise 5–10°F while resting.
🔪 Step 7: Slice & Serve
Cut bones away in one piece
Slice roast into thick slices
Sprinkle lightly with finishing salt if needed
🍽️ Serve With
Au jus or pan drippings
Horseradish sauce
Mashed potatoes or roasted vegetables
⭐ Pro Tips
Bone-in = juicier and more flavorful
Don’t over-season — prime rib shines on its own
If crust isn’t dark enough, broil 1–2 minutes at the end (watch closely)