Prime Rib 500 Degree Method

This foolproof 500-degree prime rib method delivers a perfectly cooked, medium-rare roast every time. Seasoned with a flavorful herb butter and finished with a rich homemade au jus, this easy prime rib recipe is ideal for holidays and special occasions. Simple timing, no peeking, and reliable results make this a go-to beef roast for stress-free entertaining.

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Course: Main Course

Cuisine: American

Keyword: 500 degree prime rib, beef roast recipe, beef, prime rib, 500 degree method, bone in prime rib, boneless prime rib, Christmas prime rib, easy prime rib recipe, foolproof prime rib, holiday prime rib, medium rare prime rib, perfect prime rib, prime rib cooking method, prime rib recipe, prime rib roast, prime rib with au jus, roast beef dinner, special occasion dinner

Prep Time: 10

Cook Time: 30

Oven Off: 2

Total Time: 2 40

Servings: servings

Calories: 762kcal

Equipment

1 Roasting pan
1 Small bowl
1 Small Saucepan
1 Coffee Filter

Ingredients

5-6 lb Prime Rib Roast with or without the bone
½ cup Butter room temperature
2 tsp Garlic minced
1 tsp Onion Powder
½ tsp Thyme
½ tsp Basil
1 Salt & Pepper
2½ cups Water
4-5 cubes Beef Boullion
1 tbsp Worcestershire Sauce
¼ tsp Thyme
1 tsp Marjoram
1 tsp Basil
1 tsp Garlic minced

Instructions

The prime rib must be thawed. It will take 5-7 hours per pound to thaw the meat in the fridge. I add 1 extra day to that calculation to make sure it is completely thawed.
It is very important to bring the prime rib roast to room temperature prior to roasting. Place the completely thawed prime rib on a plate on the counter for 4-6 hours.
Place the prime rib roast into the roasting pan fat side up, and if it is bone-in the bone side should be down. If the prime rib roast has the bone cut and tied, keep it tied for roasting. You can remove the ties prior to serving.
In a small bowl make the herb butter by mixing the butter, 2 tsp minced garlic, 1 tsp onion powder, ½ tsp thyme, and ½ tsp basil.
Generously season the fat side of the meat with salt and pepper. Spread the herb butter over the fat side of the prime rib roast.
Preheat oven to 500 degrees.
Place the meat in the oven uncovered and roast for 5 minutes per pound using the actual weight of the meat. Turn the oven off and leave the meat in the oven with the door closed for 2 hours. No peeking!
Remove the prime rib from the oven, tent loosely with foil, and allow it to rest for 10-15 minutes before carving.
To make the Au Jus, you will make an herb bundle by using a coffee filter. In the center of the coffee filter add ¼ tsp thyme, 1 tsp marjoram, 1 tsp basil, 1 tsp minced garlic. Gather the coffee filter and tie closed with string or a bread tie, and place in the small saucepan. Add the water, bouillon cubes, and Worcestershire sauce. Over medium heat, bring to a boil, and allow to simmer for 20 minutes before serving. Remove the herb bundle before serving. This can be made in advanced and reheated prior to serving.
Serve the carved prime rib with the au jus.

Notes

This recipe is for a perfect medium rare prime rib roast (125 degrees). It works for bone in or boneless with no adjustments needed.

This recipe is easily modified for different weights of meat since the roasting time is based on the actual pounds of the meat.

You will roast the meat at 500 degree for 5 minutes per pound then turn the oven off for 2 hours. Do not open the oven door during this time. Roast using the actual meat weight from the package. For example, a 5.25 lb roast would cook for 26-27 minutes. Then turn the oven off for 2 hours.

Using this cooking method, you can accurately determine what time to prepare the meat to have it ready to serve at you desired mealtime.

To calculate the amount of meat needed; plan on 1/2 - 3/4 lb per person if it is boneless or 1 lb person if the meat is bone in.

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