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Easy Prime Rib Roast Oven Recipe: Boneless & Bone-In Tips Inside!

Juicy, flavorful, and perfectly tender, this Prime Rib Roast Oven recipe guarantees restaurant-quality results at home. With a high-heat sear, slow roasting, and simple seasonings, it’s the ultimate showstopper for your holiday feast or special dinner.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 6 –8 servings
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 4–5 lb bone-in or boneless prime rib roast
  • 2 tbsp olive oil or softened butter
  • 1 tbsp kosher salt
  • 1 tbsp freshly cracked black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh rosemary or thyme optional
  • 4 garlic cloves halved (optional)
  • 1 onion sliced (optional, for roasting bed)

Method
 

  1. Remove roast from refrigerator 1–2 hours before cooking to reach room temperature. Pat dry thoroughly with paper towels.
  2. Rub roast with olive oil or butter, then season evenly with salt, pepper, garlic powder, onion powder, and herbs. Optional: make small slits and tuck in garlic cloves.
  3. Preheat oven to 450°F (230°C). Place roast fat-side up on a rack in a roasting pan, over sliced onions if using. Roast 20 minutes to form a crust.
  4. Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches desired doneness (120–125°F for rare, 130°F for medium-rare, 135–140°F for medium).
  5. Remove roast from oven and tent loosely with foil. Rest 25–30 minutes before carving. Temperature will rise 5–10°F during resting.
  6. Slice across the grain into ½–1 inch pieces and drizzle with resting juices. Serve with horseradish or your favorite sides.

Notes

Use a digital meat thermometer for accuracy. For a bolder flavor, season the roast 24 hours in advance and refrigerate uncovered. Always rest before carving for maximum juiciness.