Easy Prime Rib or Rib Eye Roast
Elevate your holiday table or Sunday dinner with this Easy Prime Rib or Rib Eye Roast recipe, a show-stopping centerpiece that's surprisingly simple to prepare. Featuring a perfectly seasoned crust of kosher salt, garlic powder, onion powder, and fragrant fresh rosemary, this roast delivers bold, savory flavors in every bite. Whether you choose a bone-in or boneless cut, the high-heat sear locks in juices, while slow roasting ensures tender, melt-in-your-mouth perfection. Finished with a buttery drizzle for extra richness, this roast pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. Ready in under two hours with minimal prep, this recipe is your go-to for effortless elegance and crowd-pleasing results.
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Recipe Information
Ingredients
- 4 lbs prime rib or rib eye roast (bone-in or boneless)
- 2 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary (finely chopped)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Instructions
Remove the roast from the refrigerator 1 hour before cooking. Allow it to come to room temperature for even cooking.
Preheat your oven to 450°F (230°C).
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and fresh rosemary.
Pat the roast dry with paper towels. Drizzle olive oil over the entire roast and rub to coat evenly.
Sprinkle the seasoning mixture generously onto all sides of the roast, pressing it into the meat to adhere.
Place the roast on a rack inside a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, avoiding the bone if using a bone-in cut.
Roast in the preheated oven at 450°F (230°C) for 20 minutes to create a seared crust.
Reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium (this will take approximately 15 minutes per pound, but check regularly).
Once cooked to your desired doneness, remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 20 minutes to allow the juices to redistribute.
While the roast is resting, heat the unsalted butter in a skillet over medium heat until melted. Spoon the melted butter over slices of the roast before serving for extra richness.
Carve the roast into thick slices and serve with your favorite sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 1.3 g | 0% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
