A prime-rib roast is an investment and can be intimidating when you really don’t want to mess it up! I get that and I’ve got your back. This herb-crusted prime-rib roast recipe is incredibly easy, packs major flavor, and will make you so proud. You’ve got this!
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Pro tip: don’t skip the creamy horseradish sauce. It’s unbelievable!
If you’re looking for another fancy protein, this beef tenderloin roast and this leg of lamb are both really leveled-up and delicious.
Prime Rib Roast Ingredients
The first list below includes everything you’ll need for the prime rib itself, and the second list is for an optional (but highly recommended) creamy horseradish sauce. Here’s everything you’ll need:
For the Prime Rib Roast
- 1, 4-7 pound prime rib roast, boneless or with the ribs cut away and tied back
- ¼ cup of melted butter, ghee, or bacon fat
- 1 tablespoon of fresh thyme
- 1 tablespoon of lemon zest (from 1 lemon)
- 2 teaspoons of sea salt
- 1 teaspoon of ground black pepper
For the Optional Creamy Horseradish Sauce
- ¾ cup of sour cream
- ¼ cup of prepared horseradish
- 2 tablespoons of lemon juice
- ½ teaspoon of sea salt
How to Cook a Prime Rib Roast
- Let the prime rib rest – let the rib roast rest on the counter at room temperature for 1-3 hours before roasting.
- Preheat the oven to 450°F.
- Whisk together the herb butter mixture – whisk the melted butter, salt, pepper, thyme, and lemon zest together. Massage it thoroughly over the entire rib roast.
- Roast – lay the roast on the center of a rack in a roasting pan or the bottom of a large dutch oven, and roast at 450°F for 20 minutes.
- Reduce the temperature and continue to cook – reduce the temperature to 325°F and roast for 15 minutes for each pound of uncooked roast (so, a 6-pound roast will need 1½ hours), or until the internal temperature reaches 135°F. Note: this timing will end in a medium-rare finish; reduce the equation to 14 minutes for each pound for a rare finish.
- Let rest, carve, and enjoy – remove the roast from the oven and let it rest, covered loosely with foil, on the counter for 30 minutes before carving. Then carve, serve, and enjoy!
Prime Rib Roast Temperature
The amount of time you cook your prime rib roast will vary based on the doneness that you’re after. Here’s a quick breakdown:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Well done: 140-145°F
The best and most precise way to measure the internal temperature of your roast is by using an in-oven meat thermometer while roasting.
At what temperature do you cook a prime rib roast?
This recipe calls for two different roasting temperatures. You’ll cook your prime rib roast at 450°F for 20 minutes first, and then at 325°F for a second spell of time (the exact amount of time will depend on how large your prime rib roast is) until the internal temperature reaches 135°F.
Prime Rib Roast Cooking Time Per Pound
After the initial 20 minutes of roasting at 450°F, your prime rib roast will need to cook at 325°F for another chunk of time. To determine just how long, you’ll multiply the weight of your roast (uncooked) by 15 minutes. So, a 4-pound roast will cook for an hour, and a 6-pound roast will cook for an hour and a half.
FAQs for Cooking Prime Rib Roast
Prime Rib Roast
Ingredients
For the Prime Rib Roast
- 1, 4-7 pound prime rib roast boneless or with the ribs cut away and tied back
- ¼ cup melted butter, ghee, or bacon fat
- 1 tablespoon fresh thyme
- 1 tablespoon lemon zest (from 1 lemon)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
For the Creamy Horseradish Sauce (optional)
- ¾ cup coconut cream (the solid portion from 2 cans of full-fat coconut milk)
- 4 tablespoons prepared horseradish
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
Instructions
- Let the rib roast rest on the counter at room temperature for 1-3 hours before roasting.
- Preheat the oven to 450°F.
- Whisk the melted butter, salt, pepper, thyme and lemon zest together. Massage it thoroughly over the entire rib roast.
- Lay the roast on the center of a rack in a roasting pan, and roast at 450°F for 20 minutes.
- Reduce the temperature to 325°F and roast for 15 minutes for each pound of uncooked roast (so, a 6-pound roast will need 1½ hours). Note: this timing will end in a medium-rare finish; reduce the equation to 14 minutes for each pound for a rare finish.
- If you're making the optional creamy horseradish sauce, whisk all ingredients together in a bowl and refrigerate for at least one hour to thicken.
- Remove the roast from the oven and let it rest, covered loosely with foil, on the counter for 30 minutes before carving. Then carve, serve, and enjoy!
Nutrition
