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Easy recipe for delicious Prime Rib with a simple garlic rub. Step by step instructions for the grill or oven roasting for tender, juicy melt in your mouth prime rib roast.
Prime Rib is the ultimate holiday main dish or for special celebrations. It’s also one of the most simple recipes to prepare! If we are hosting a smaller holiday dinner we love this Garlic Butter Beef Tenderloin.
Just take me to the recipe! You can scroll to the very bottom for the printable recipe card with ingredients and instructions. Otherwise, read on for the step by step photos to making a delicious prime rib!
How to Cook Prime Rib:
- Remove prime rib from refrigerator to counter to rest 2 hours before cooking.
- Rub with olive oil on all sides.
- Mix together kosher salt, coarse pepper and granulated garlic. Sprinkle seasonings all over prime rib and pressing into meat.
- Let the roast sit at room temperature while you prepare the grill or oven to 500°.
- If you are grilling: Place the seasoned roast over indirect fire and cook at about 450- 500° for 15- 20 minutes. This high temperature will sear the outside of the meat and help seal in the juices. It also develops a bit of a nice crust on the outside of the meat with the spices.
- If you are cooking in the oven, place roast on a roasting rack in a roasting pan and cook following the same method as the grill.
- Lower temperature of grill or oven to 250° and continue to cook about 1 1/2 hours or until internal temperature reaches 120- 125° for medium rare.
- Remove from grill or oven and place on a carving board.
- Cover loosely with foil and allow to rest 20 minutes before slicing.
- As the roast rests, the internal temperature will rise to 130-135°.
- Slice and serve immediately with horseradish sauce.
Internal Temperature for Prime Rib Roast:
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
- Substitute butter for the olive oil.
- Add fresh herbs like rosemary and garlic if you prefer them.
The meat is flavorful and delicious on it’s own. Simple seasonings are usually best to let the flavor of the meat shine through.
Is there a difference in prime rib roast and ribeye roast?
Prime rib is the general term for the whole roast and Ribeye is the term associated with being sliced into individual steaks. I find my local grocery stores use the terms interchangeably.
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Tips for Cooking Prime Rib:
The first time you cook a prime rib it can be intimidating since it’s an expensive main dish and usually it is for a celebration or holiday. Honestly, it’s one of the easiest holiday meals to prepare.
The secret to cooking the best prime rib is to use a digital meat thermometer to get the internal temperature where you want it. I like this thermometer from Amazon. They are quite affordable and just the ticket for cooking meat on the grill or indoors.
It is very important to let your prime rib rest after cooking. 20-30 minutes is perfect. Loosely cover with foil to keep it warm and let the temperature rise slightly and you will end up with a juicier slice of meat.
Are you nervous about cooking for your upcoming holiday or celebration? Try a practice run on a rump roast and apply the same method. You will enjoy a wonderful dinner and build your confidence. Keep in mind while the rump roast is delicious, it will not be as tender and flavorful as the more expensive cut of prime rib.
We also enjoy this Garlic and Herb Prime Rib that is cooked with the same method. It’s a great holiday meal.
Side Dishes for Prime Rib Roast:
Roasted Garlic Asparagus with Lemon Sauce or Almond Green Beans are a great vegetable to add to any celebration dinner. A green salad is always a great side dish and this Greek Salad with Roasted Garlic Salad Dressing is always a crowd favorite.
Add this delicious roast to your next holiday or celebration menu! It is guaranteed to be tender, juicy and delicious!
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- 5 lb Prime Rib Roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground pepper
- 2 teaspoons granulated garlic
- Rest prime rib at room temperature for 2 hours before cooking.
- Pour olive oil over roast and rub on all sides.
- In a small bowl, combine kosher salt, coarse pepper and granulated garlic.
- Season roast with seasonings on all sides, pressing into meat.
- Prepare the grill or oven to 500°.
- Grilling: Place the seasoned roast over indirect fire and cook at about 450- 500° for 15- 20 minutes.
- Oven Roasting: Place roast in a roasting pan on a wire rack. Follow the same steps as grilling.
- After 15- 20 minutes, lower temperature of grill or oven to 300°. Cook another hour to 1 1/2 hours or until internal temperature reaches 120- 125° for medium rare.
- Carefully remove roast from grill or oven and place on a carving board. Cover loosely with foil.
- Rest 20 minutes before slicing.
- Slice and serve immediately with horseradish sauce.
Amount Per Serving: Calories: 779Total Fat: 62gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 188mgSodium: 1412mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 51g
Nutritional calculations are estimated and may not be accurate.