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Prime Rib


Let the prime rib shine on its own with this simple recipe. Form a crust with just a few seasonings and let them marinate with the beef for a juicy main dish.

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Rate this recipe 4.4/5 (22 Votes)


  • 1 cup 1 cup Kosher salt
  • 2 teaspoons 2 teaspoons garlic powder
  • 1 tablespoon 1 tablespoon coarsely ground black pepper
  • 1 (5-pound) 1 (5-pound) prime rib roast


Servings 8
Adapted from


Step 1

At least 2 hours before (or the night before) mix salt, garlic powder and black pepper and pack the mixture on the roast, opposite the rib bones.

Preheat oven to 450˚F.

Place roast in a high-sided roasting pan bone-side down. The bones create a natural roasting rack for the meat.

Cook 15 minutes, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 110°F. Estimate about 15 minutes of cooking time per pound of prime rib (1 hour 15 minutes for a 5-pound roast).

Once the thermometer hits its target temperature, remove the roast from the oven and let it rest 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.

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