Bone-In Prime Rib Roast (Made Easy)

Prime rib roast sliced on a wooden cutting board.

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My bone-in prime rib is covered in a garlic herb butter with fresh rosemary and thyme, then roasted at 475°F to brown the outside and finished at 350°F. It takes 15 minutes to prep and about 1 1/2 hours in the oven for a 4 1/2 to 5 pound roast. I make it for holidays, birthdays, and our anniversary.

Prep Time15

Cook Time1 30

Rest Time20

Total Time2 5

Course: Christmas Recipes, Dinner Recipes, Thanksgiving Recipes

Cuisine: American

Servings: servings

Calories: 437kcal

Author: Samantha Erb

Equipment

Ingredients

4½ - 5 pound bone-in prime rib roast about 2 to 3 bones
½ cup unsalted butter softened
2 teaspoons fresh rosemary finely chopped
1 teaspoon fresh thyme leaves
2 cloves garlic minced
2 teaspoons salt
1 teaspoon black pepper freshly ground

Instructions

Trim the fat on top down to about 1/4 inch. Carefully cut the bones away from the meat, then tie them back on with kitchen twine. This keeps the roast's shape and helps it cook evenly.
Take the roast out of the refrigerator about 1 hour before cooking. About 20 minutes before the hour is up, preheat your oven to 475°F.
In a small bowl, mix the softened butter, rosemary, thyme, minced garlic, salt, and pepper.
Pat the roast completely dry with paper towels. Spread the garlic herb butter evenly over the top and sides of the roast.
Place the roast bone-side down and fat-side up on a foil-lined roasting pan or sheet pan. Roast it uncovered for 10 minutes to brown the outside.
Without opening the oven, lower the temperature to 350°F and keep roasting until the center reaches your doneness temp, about 1 1/4 to 1 1/2 hours. See the Notes for the temps.
Move the roast to a cutting board, tent it loosely with foil, and let it rest for 20 to 30 minutes before slicing.
Remove the twine and lift the roast off the bones. Using a sharp knife, slice the roast against the grain into ½- to ¾-inch slices.

Notes

Butcher Tip: Ask your butcher to cut the bones away and tie them back on with kitchen twine. They can trim the fat too, which saves you time at home.

Let the roast sit on the counter for about an hour before cooking to allow it to come to room temperature for more even roasting.

Pull the prime rib about 5°F before your target doneness since it keeps cooking while it rests.

Rare: pull at 115 to 120°F
Medium-rare: pull at 120 to 125°F
Medium: pull at 130 to 135°F
Medium-well: pull at 140 to 145°F
Well-done: pull at 150 to 155°F

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat slices covered with a splash of broth or water at 325°F for 10 to 15 minutes. It also freezes in slices nicely for up to 3 months. Just thaw them overnight before heating.

Nutrition