Do you have trouble accomplishing the perfect temperature for prime rib? I did, until now! Perfect medium rare, juicy, tender, and flavorful!
Why You’ll Love This
I can’t even begin to tell you how angry and disappointed I have been with overcooked prime rib made in my kitchen.
When you spend that kind of money on a good piece of beef, you want it to be perfect and full of flavor, right?
Prime rib is perfect for a special occasion or holiday dinner. You can purchase various sizes depending on the number of guests.
I found a video of Method X from Food Wishes that walks you through the method in detail. This cooking method works perfectly.
This closed-oven method “sears” the roast at a high heat of 500 degrees F, helping it develop a heavenly herb butter crust, then cooks the roast using the residual heat from the oven until it reaches a perfect medium rare.
The temperature of the prime rib when cooked is slightly warm, and with the au jus, each bite is ah-mazing! So here is how it’s done.
Looking for some great side dishes to serve with the prime rib. Try our whipped potatoes, brussels sprouts with dipping sauce, twice baked potatoes, arugula fennel salad, or roasted green beans and mushrooms.
What You’ll Need
- Prime Rib – We recommend a good quality bone-in prime rib roast (USDA Prime cut) that weighs about 5 pounds. Decide how many people you are serving. Generally, you can count on one rib for serving two people.
- Unsalted butter, dried or fresh rosemary, kosher salt, and fresh cracked black pepper – These ingredients are all you will need for a flavorful, tender rib roast.
How to Cook a Prime Rib Roast
The prime rib needs to come to room temperature before roasting. This step is critical in the process. Let the prime rib sit out on the counter for at least 3 hours.
This closed-door method of cooking prime rib may not work for you if you have a newer oven that uses a cooling fan. You want the residual heat to continue cooking the meat.
But if you still want to use this method, once the high-heat cooking time is done reduce the oven temperature to 175 degrees F for the remaining time. Pull the meat when it reaches the desired temperature even if the two hours aren’t up.
You won’t overcook it as long as you have a meat thermometer inserted.
500 Rule Prime Rib Method
This method of cooking prime rib is also known as:
- Foolproof prime rib
- Prime rib 500 rule
- Prime rib 500 degrees
- No peek method
- Closed oven method
- Oven off method
Mix the softened butter, herbs, garlic, kosher salt, and black pepper in a small bowl.
Pat the roast dry with paper towels. This will help the compound butter adhere easier.
Brush the herb butter crust mixture all over the roast. Don’t worry about covering the bones, just cover the fat cap and meat. Place roast in a shallow roasting pan.
There is no need for a roasting rack. The bones on the prime rib keep it lifted off the pan for the heat to circulate.
No matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temperature can be monitored to avoid any chance of over-cooking.
Set the probe alarm to 125 F. for medium-rare, and pull the roast from the oven even if there’s still time left on the timer when the meat thermometer reads 125 degrees F.
Now you use the formula for roasting. Multiply the exact weight times 5 minutes. For me, it was 5.81 x 5 = 29.05 minutes, which we round to 29. (The cooking time will be different for larger or smaller cuts of meat.)
Preheat the oven to 500 degrees. You will be roasting at high heat for the number of minutes you just calculated.
Place the roast in and cook for the exact amount of minutes required by the formula. After that time, turn the oven off and set a timer for 2 hours. DO NOT OPEN THE DOOR FOR ANY REASON DURING THE 2 HOURS.
Remove the roast from the pan. You don’t want it to keep cooking.
Remove the bones for easier slicing. Or have your butcher do this for you and tie them back on with butcher string when purchasing the prime rib.
Look at that perfect medium-rare prime rib!
Slice and serve with a side of au jus. I hope you will be as impressed with yourself as I was when this beauty came out of my oven.
Prime Rib Temperature
Prime rib is best served rare to medium rare in our opinion. Using the closed oven method the prime rib does not rise in temperature much at all once removed from the oven. It might rise 1-2 degrees. This is why we pull it out at about 123 degrees F.
- For a rare – 115 degrees F.
- For a medium-rare – 120-125 degrees F.
- For a medium – 130 degrees F.
- Use a clean oven, you will be cooking at high heat and the butter can burn in the pan. You can place some potatoes in the bottom of the pan to help prevent the butter from burning and smoking.
- Be sure to get the chill off the prime rib before cooking. Leave it at room temperature for about 3 hours.
- Line the roasting pan with aluminum foil for easy cleanup.
- Use a probe-style thermometer and remove the roast from the oven and the pan when it reaches 125 degrees F, even if there is still time remaining. We like it more on the rare side of medium-rare so we pull it out of the oven when it reaches 123 degrees F.
- Keep a close eye on the temperature. It tends to accelerate the closer the roast is to being done.
- Don’t use an instant-read thermometer because it will require you to keep opening the oven, releasing the heat.
- Many factors impact the total cook time for this prime rib recipe, including the size and starting temperature of the roast, the accuracy of your oven temperature, and how consistently your oven cooks.
- Let it rest for at least 15 to 20 minutes.
A standing rib roast is a cut of meat (beef) that consists of rib bones with the rib eye section attached. It is full of fat marbling that keeps it juicy and flavorful. Prime rib can be purchased bone-in or boneless. The bones add a layer of insulating protection while cooking. So when buying a prime rib if the bones are still attached ask the butcher to remove them and tie them back on with butcher twine. This will just make it easier to slice for serving.
Generally, you can count on one rib for serving two people. At least 1 pound per person.
A prime rib roast is generally left whole (bone-in) while a rib roast is typically boneless. Also known as boneless prime rib.
With this prime rib 500 F roasting rule, we cook it uncovered so it develops a nice crust.
Using this recipe and about a 5-pound prime rib roast will take about 2 hours and 25 minutes.
Let any leftovers cool to room temperature, wrap them tightly, and store them in the refrigerator for up to 4 days.
More Delicious Beef Recipes
Prime Rib Roast Recipe
- 5 lb prime rib
- 1/2 cup butter, softened
- 1 tablespoon fresh ground pepper
- 1 tablespoon kosher salt
- 2 teaspoons dried rosemary
- 3 gloves garlic, minced
- 1/4 cup beef fat and pan drippings
- 2 cups beef broth
- salt and pepper to taste
Prime Rib Roast
- The prime rib must come to room temperature before roasting. This step is critical in the process. Pull it out of the refirgerator and let it sit at room temperature for at least 3 hours.5 lb prime rib
- Preheat the oven to 500 degrees.
- In a small bowl, mix the softened butter, herbs, garlic, kosher salt, and pepper together.1/2 cup butter, softened, 1 tablespoon fresh ground pepper, 2 teaspoons dried rosemary, 3 gloves garlic, minced, 1 tablespoon kosher salt
- Pat the roast dry with paper towels. Place the meat in a shallow roasting pan. Spread the butter mixture evenly over the prime rib.
- Multiply the exact weight of your prime rib times 5 minutes. Round up or down according to your results.
- Insert the probe style thermometer. (set to temperature to 125 degrees, if yours has the capability)
- Roast the prime rib at 500 degrees for the amount of time yours requires.
- Turn oven off, do not open the door, leave in the oven for 2 hours.
- Remove the roast from the pan and set aside.
- Place roasting pan on the burner at medium-high heat, remove all but 1/4 cup of fat and drippings.1/4 cup beef fat and pan drippings
- Add beef broth to the pan, scrap to remove the bits from the bottom of the pan and bring to boil.2 cups beef broth, salt and pepper to taste
- Reduce to your preference, about 1 1/2 cups or less.