How to Cook Oven Roast Prime Rib
Prep time
Total time
The perfect oven roast prime rib! Butter-rubbed meat, seared to perfection and seasoned with kosher salt and pepper is all you need to make a juicy, flavourful prime rib roast!
Recipe type: Dinner
  • Bone-in prime rib roast
  • Butter, room temperature
  • Kosher salt
  • pepper
  1. Allow meat to sit at room temperature for 1 hour, you don't want to put cold meat into a hot oven! Take your butter out to sit at room temperature too, the amount you use will vary on how big your roast is.
  2. Preheat your oven to 450ºF and remove excess moisture from roast with a paper towel and introduce your friends butter and beef.
  3. Have a shallow roasting pan with a rack ready to go, I like to place parchment paper under my rack for easy clean up. Rub room temperature butter all over roast, it may need to be massaged and coaxed in a bit, but helping to remove excess moisture and having butter at room temperature really helps ease this step.
  4. Get a shallow bowl, I like to use a glass pie plate, and generously sprinkle kosher salt and pepper in it and place buttered roast in the plate.
  5. Flip roast over and sprinkle more kosher salt and pepper to cover top and sides.
  6. Place roast fat-side up (this may not be possible with a smaller roast like the one shown here, and that's okay) onto your roasting rack and insert meat thermometer into centre of roast, avoiding fat and bone.
  7. Place roast in preheated oven and sear for 10 minutes at 450ºF.
  8. Turn oven temperature all the way down to 250ºF and cook to *desired doneness, a roast this size (1 kg) only takes about 1.5 hours at most, so I even cook at 225ºF for a roast this size to go nice and low and slow.
  9. Take roast out of oven, cover with tinfoil and let rest 10-15 minutes and then slice as desired!
*Desired Doneness - Per Health Canada regulations cook to medium-rare 145ºF and medium-well done 160ºF. I usually take my roast out at 150-155ºF and let finish cooking as it rests under tinfoil. This is how we like it and how my oven works. I know a lot of websites, and especially food bloggers, urge you to take it out while it's still very red and bleeds in the middle between 120ºF and 130ºF, but I just can't bring myself to take meat out that red. If that floats your boat, have at it, but be safe!
Recipe by Nurse Loves Farmer at