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The Fool-Proof 500 Rule Prime Rib Recipe: Juicy and Perfect Every Time

Close-up of a perfectly cooked prime rib recipe roast, sliced to show medium-rare center and herb crust.
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You can achieve a perfectly cooked, juicy prime rib roast using the simple 500 Rule method. This oven-roasted prime rib recipe guarantees a tender, impressive centerpiece for your holiday or special occasion dinner.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast (standing rib roast)
  • 2 tablespoons coarse sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 4 cloves garlic, minced
  • 1/4 cup softened butter
  • 1 tablespoon olive oil

Instructions

  1. Remove the prime rib roast from the refrigerator at least 3 hours before cooking. Pat the roast completely dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, sea salt, pepper, thyme, and rosemary to create the herb butter rub.
  3. Rub the entire surface of the roast evenly with the herb butter mixture. Drizzle lightly with olive oil.
  4. Preheat your oven to 500 degrees Fahrenheit. Place the roast, fat side up, in a roasting pan fitted with a rack. Do not sear the roast first; the 500 Rule starts immediately.
  5. Roast the prime rib at 500 degrees F for exactly 7 minutes per pound of weight. This high heat creates a flavorful crust.
  6. After the initial 7 minutes per pound, reduce the oven temperature to 325 degrees F. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer inserted into the thickest part, avoiding the bone).
  7. For medium-rare (recommended), pull the roast when the internal temperature reads 125 degrees F.
  8. Remove the roast from the oven. Tent it loosely with foil and let it rest for 15 to 20 minutes before slicing. The temperature will rise during resting.
  9. Slice the roast against the grain and serve immediately. You can make a simple au jus from the pan drippings if desired.

Notes

  • For a bone-in prime rib recipe, the 7 minutes per pound rule is based on the roast’s total weight.
  • If you prefer a different internal temperature, aim for 120 degrees F for rare or 135 degrees F for medium.
  • This method works well for achieving a medium rare roast beef centerpiece.

Nutrition

Find it online: https://purecookingjoy.com/prime-rib-recipe-foolproof-500-rule/

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