Unattended Rib Roast
Elevate your dinner table with the effortless elegance of an Unattended Rib Roast—a show-stopping main dish perfect for special occasions or holiday feasts. This recipe features a tender, 5-pound bone-in rib roast coated in a flavorful blend of kosher salt, black pepper, garlic powder, and fragrant dried rosemary. The preparation is surprisingly simple: after a quick sear at 500°F, the roast finishes cooking in the oven’s residual heat, resulting in a perfectly juicy, medium-rare center without constant monitoring. The golden crust, infused with olive oil and aromatic seasonings, pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. With just 15 minutes of prep time and no need for basting, this rib roast is a stress-free way to impress your family and guests. Ideal for search terms like "easy rib roast recipe," "holiday prime rib," and "how to cook a rib roast," this dish promises both convenience and culinary magic.
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Recipe Information
Ingredients
- 5 pounds bone-in rib roast (prime rib)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
Instructions
Take the rib roast out of the refrigerator at least 2 hours before cooking to let it come to room temperature.
Preheat your oven to 500°F (260°C).
In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried rosemary.
Brush the rib roast with olive oil to lightly coat the surface.
Rub the seasoning mix all over the roast, making sure to cover it evenly.
Place the rib roast, bone side down, on a roasting rack in a roasting pan.
Put the roast in the preheated oven and cook at 500°F (260°C) for 20 minutes to create a crust.
After 20 minutes, turn the oven off but do not open the door. Allow the roast to continue cooking in the residual heat for about 1 hour and 40 minutes.
Check the internal temperature of the roast with a meat thermometer. It should read 130°F (54°C) for medium-rare. Adjust resting time as necessary.
Remove the roast from the oven, cover it loosely with foil, and let it rest for 15-20 minutes before carving.
Slice and serve the rib roast with your favorite sides.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 885 mg | 19% | |
*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.
