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Prime Rib Roast (Bone-In)
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Prime Rib Roast (Bone-In)

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Dry-Brining Time: 2 hours
Total Time 4 hours 15 minutes
Servings 4 - 5
Author Pam - For the Love of Cooking

Equipment

  • Roasting Pan with Roasting Rack
  • Meat Thermometer

Ingredients

  • 4-5 tbsp Prime rib seasoning blend (click link for recipe or use your favorite seasoning) to taste, divided
  • 4.5 lb 2-bone prime rib roast
  • 2 tbsp olive oil
  • 2 large cloves of garlic minced

Serving:

  • Au Jus
  • Creamy horseradish

Instructions

  • Make the prime rib seasoning blend. Click the link for the recipe.
  • Dry-brine your prime rib by sprinkling 2-3 tablespoons of prime rib seasoning blend evenly over all sides of the prime rib, including the bones. Refrigerate uncovered for 2-48 hours.
  • Bring the beef to room temperature by removing the prime rib roast from the refrigerator 2 to 3 hours before cooking, to come to room temperature for even cooking.
  • Finish seasoning the rib roast by combining the remaining 2 tablespoons of the prime rib seasoning blend, olive oil, and minced garlic in a small bowl, and mix well. Rub the entire surface of the beef, including bones,  with the mixture.
  • Preheat the oven to 450–500 degrees. Place a roasting rack in a large roasting pan.  Side Note: It's okay if you don't have a rack; the bones will act as one. 
  • Position the roast, bone-side down, in a shallow roasting pan.
  • Insert a meat thermometer into the thickest part of the meat, but not touching a bone.
  • High-heat sear the rib roast by placing it in the oven and roasting at 450-500 degrees for 15 minutes.
  • Finish cooking the roast beef by reducing the oven temperature to 325 degrees, without opening the oven, and continue roasting until it reaches your desired internal temperature. For a 4.5 lb 2-bone roast, this will take approximately 1¼ to 2 hours, depending on the desired degree of doneness.
    Rare:  Remove from the oven at 115°F–120°F.  The internal temperature will continue to rise 5-10 degrees while resting. Final temp of 120°F–125°F.
    Medium Rare: Remove from the oven at 120°F–125°F.  The internal temperature will continue to rise 5-10 degrees while resting. Final temp of 130°F–135°F
    Medium: Remove from the oven at 130°F.  The internal temperature will continue to rise 5-10 degrees while resting. Final temp of 135°F–140°F
  • Remove from the oven and rest for 20–30 minutes before carving.
  • Serve with au jus and creamy horseradish sauce. Enjoy.