Perfect Prime Rib Roast Recipe: How to Cook a Juicy, Tender Holiday Roast Every Time

Remove the roast from the refrigerator 1 to 2 hours before cooking. Pat completely dry with paper towels. Season aggressively on all sides with kosher salt, black pepper, and garlic powder.

Preheat oven to 500°F (260°C). Place the seasoned roast on a wire rack set inside a roasting pan with the fat layer facing upward.

Roast at 500°F for exactly 5 to 7 minutes per pound (e.g., 25–30 minutes for a 5 lb roast). This locks in flavor and creates the outer crust.

Turn the oven OFF completely. Leave the roast inside the closed oven for 2 hours. Do not open the door under any circumstances, as trapped residual heat is what gently finishes cooking the core.

Insert an instant-read thermometer into the thickest part of the meat (avoiding bones). Remove when the internal temperature reaches:

• Rare: 120°F–125°F (49°C–52°C)

• Medium-Rare (Recommended): 130°F–135°F (54°C–57°C)

• Medium: 140°F–145°F (60°C–63°C)

Transfer to a cutting board, cover loosely with foil, and rest for 15 to 20 minutes. Slice thinly across the grain and serve warm.