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  • Writer's pictureThe Tatted Home Chef

Oven Roasted Prime Rib

Prime rib is my favorite cut of meat and always my go to for holiday meals.

Note that just because you are ordering a "prime" rib, it doesn't mean that you are getting USDA Prime. Most "prime rib" we get from the store are actually USDA Choice quality. So keep an eye out for the label.

If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which will cost more per pound but it will be worth it!

Prime Rib, Rib Roast, Cooking, baking, recipes, dinner ideas, comfort food, fast dinner ideas


  • Prime Rib (Rib Roast) Choice or Prime Grade

  • 2 Sticks of butter softened

  • Fresh Rosemary

  • 3-4 Garlic cloves

  • Fresh Thyme

  • Horseradish mustard (Optional, added flavor, it won't be spicy or taste like mustard)

  • Salt and pepper


  • Let the prime rib stand at room temperature for 45 to 60 minutes

  • Preheat oven to 400 degrees

  • Place the meat in a oven safe pan or roasting pan (I like cast iron pan) fat side up

  • Season with salt and pepper

  • In a bowl mix the soften butter with horseradish mustard, crushed garlic, spread all over the fatty side of the prime rib and ends

  • Add rosemary and thyme sprigs on top of the prime rib

  • Place in the oven for 30 minutes then reduce oven temperature to 325

  • I like to baste the prime rib every 30 mins or so from the droppings in the pan to keep it juicy on top

  • Bake for 15-18 minutes per pound or until it reaches your desired internal temperature. I recommended taking it out at 128-130 degrees

  • For a rare roast: 115°F.

  • For medium rare: 120°F.

  • For a medium: 130°F.

  • Remove from oven and cover with foil, let it rest for 15-25 minutes before carving

Slice and Enjoy!


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