Unattended Prime Rib Roast
Elevate your holiday table or special occasion dinner with this Unattended Prime Rib Roast recipe—an effortless yet impressive way to cook a tender, flavorful cut of beef. Featuring a perfectly seasoned crust made from kosher salt, black pepper, garlic powder, and fresh rosemary, this prime rib is oven-roasted to perfection with minimal hands-on effort. The key is in the simplicity: a high-heat sear locks in the flavors, followed by slow roasting for melt-in-your-mouth tenderness. Olive oil and softened butter add richness, while allowing the roast to rest ensures every slice is juicy and succulent. Whether bone-in or boneless, this recipe delivers a restaurant-quality centerpiece with stress-free preparation. Perfect for gatherings, this prime rib roast pairs beautifully with your favorite side dishes and guarantees a standing ovation at the dinner table!
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Recipe Information
Ingredients
- 5 pounds Prime rib roast (bone-in or boneless)
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper
- 1 tablespoon Garlic powder
- 2 tablespoons Fresh rosemary (chopped)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter (softened)
Instructions
1. Take the prime rib roast out of the refrigerator at least 2-3 hours before cooking to bring it to room temperature. This ensures even cooking.
2. Preheat your oven to 450°F (232°C).
3. In a small bowl, combine kosher salt, black pepper, garlic powder, and chopped rosemary.
4. Rub the prime rib all over with olive oil to help the seasoning stick.
5. Generously coat the roast with the seasoning blend, pressing it into the meat to ensure even coverage.
6. Place the roast fat-side up on a roasting rack set inside a roasting pan. If bone-in, the bones will act as a natural rack.
7. Roast in the oven at 450°F (232°C) for 20 minutes to create a crispy, browned exterior.
8. Reduce the oven temperature to 325°F (163°C) without opening the oven door.
9. Continue roasting for approximately 15-20 minutes per pound for medium-rare doneness (internal temperature of 125°F/52°C) or 20-25 minutes per pound for medium doneness (internal temperature of 135°F/57°C).
10. Once the desired temperature is reached, remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
11. Spread the softened butter over the surface of the roast during resting for added richness and shine.
12. Slice with a sharp carving knife, serve, and enjoy your perfectly cooked prime rib roast.
Nutrition Facts
Calories |
7154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 584.9 g | 750% | |
| Saturated Fat | 234.7 g | 1174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1763 mg | 588% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.2 g | ||
| Protein | 441.0 g | 882% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 350 mg | 27% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 5473 mg | 116% | |
*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.
