Prime Rib Roast Recipe: 500 Degree Oven Method
Five minutes per pound at 500°F, then two hours in the closed oven. A time chart, doneness temperatures and what to do if it is under.
- 5 minutes per pound
- Oven off 2 hours
- Time chart
- Holiday roast
The prime rib roast oven 500 degrees method sounds risky and is in fact one of the most reliable ways to cook this cut. A short, very hot roast builds the crust, then the closed oven finishes the meat gently, so the slices are pink from edge to edge.
Quick answer
For the prime rib roast oven 500 degrees method, bring a seasoned bone-in roast to room temperature, then roast at 500°F for 5 minutes per pound. Turn the oven off and leave the door closed for 2 hours. Check for 130 to 135°F for medium-rare, rest 15 minutes and carve.
A dark crust and an even, rosy center.
How the 500 Degree Prime Rib Method Works
Bone side down, fat side up, on a rack.
Stage 1: high heat
At 500°F the surface browns fast and the oven walls store a large amount of heat.
Stage 2: oven off
With the door shut, that stored heat falls slowly and cooks the center gently.
Why it stays pink
Gentle heat means almost no gray band under the crust.
The one rule
The door stays closed for the full 2 hours.
Prime Rib at 500 Degrees: Time Chart
| Roast weight | Ribs | Time at 500°F | Oven off, door closed | Serves |
|---|---|---|---|---|
| Roast weight4 lb | Ribs2 | Time at 500°F20 minutes | Oven off, door closed2 hours | Serves4 |
| Roast weight5 lb | Ribs2 to 3 | Time at 500°F25 minutes | Oven off, door closed2 hours | Serves5 |
| Roast weight6 lb | Ribs3 | Time at 500°F30 minutes | Oven off, door closed2 hours | Serves6 |
| Roast weight7 lb | Ribs3 to 4 | Time at 500°F35 minutes | Oven off, door closed2 hours | Serves7 |
| Roast weight8 lb | Ribs4 | Time at 500°F40 minutes | Oven off, door closed2 hours | Serves8 |
| Roast weight10 lb | Ribs5 | Time at 500°F50 minutes | Oven off, door closed2 hours, then check | Serves10 |
The formula is simple: weight in pounds × 5 = minutes at 500°F. Roasts over 8 pounds often need a short finish at 375°F.
Prime Rib Roast Recipe (500 Degree Method)
The card is set for a 6 lb roast. Tap the size closest to the roast being cooked.
Prime Rib Roast, 500 Degree Method
A bone-in rib roast with a garlic herb crust, cooked with the closed-oven method. Tap the size of the roast and every amount updates.
Roast size
Ingredients
Prime rib roast
- 4 lb (2 ribs)6 lb (3 ribs)8 lb (4 ribs)10 lb (5 ribs) bone-in prime rib (standing rib roast)
- 1½ tbsp2¼ tbsp3 tbsp¼ cup kosher salt
- 1 tbsp1½ tbsp2 tbsp2½ tbsp coarsely cracked black pepper
- 1½ tsp2¼ tsp1 tbsp4 tsp garlic powder
- 1½ tsp2¼ tsp1 tbsp4 tsp onion powder
- 1½ tsp2¼ tsp1 tbsp4 tsp dried rosemary, crushed
- 1½ tsp2¼ tsp1 tbsp4 tsp dried thyme
- 1½ tbsp2¼ tbsp3 tbsp¼ cup olive oil
- 3468 garlic cloves, minced
- 1 tbsp1½ tbsp2 tbsp2½ tbsp stone-ground or yellow mustard
Use the exact weight on the label. A 5.4 lb roast cooks for 27 minutes, not 25 or 30.
Instructions
Bring to room temperature
Take the roast out of the refrigerator 2 hours before cooking and pat it completely dry with paper towels. A cold roast will not finish cooking with this method.
Heat the oven
Set a rack in the lower third of the oven and heat to 500°F (260°C). Give the oven a full 30 minutes to reach temperature.
Season
Mix the olive oil, minced garlic and mustard into a paste and rub it all over the roast. Combine the salt, pepper, garlic powder, onion powder, rosemary and thyme and press the mixture onto every surface.
Set up the pan
Place the roast bone side down, fat side up, on a rack in a roasting pan.
Roast at 500°F
Roast for exactly 5 minutes per pound. Multiply the weight on the label by 5: a 6 lb roast takes 30 minutes.
Turn the oven off
Turn the oven off and do not open the door. Leave the roast inside the closed oven for 2 hours.
Check the temperature
After 2 hours, check the center with an instant-read thermometer: 125°F for rare, 130 to 135°F for medium-rare, 140°F for medium. If it is under, return it to a 375°F oven and check every 10 minutes.
Rest and carve
Tent loosely with foil and rest 15 minutes. Cut the bones away in one piece, then slice the meat across the grain.
Tools for Prime Rib
A sturdy pan, a rack and a thermometer that can be trusted.
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Doneness Temperatures
Check the thickest part, away from the bone.
| Doneness | Center temperature | Looks like |
|---|---|---|
| DonenessRare | Center temperature120 to 125°F | Looks likeDeep red, very soft |
| DonenessMedium-rare | Center temperature130 to 135°F | Looks likeWarm pink throughout |
| DonenessMedium | Center temperature140 to 145°F | Looks likeLight pink center |
| DonenessMedium-well | Center temperature150°F | Looks likeA trace of pink |
The USDA recommends cooking beef roasts to 145°F with a 3 minute rest. The temperature rises about 5 degrees while the roast rests under foil.
Tips for the Best Prime Rib
Dry-brine if possible
Salt the roast and refrigerate it uncovered for 24 to 48 hours.
Two hours on the counter
A cold center is the main cause of an undercooked roast.
Know the oven
An oven thermometer confirms a true 500°F.
Use a rack
Air under the roast browns the bottom and keeps it out of the drippings.
Keep the door shut
Tape a note to the handle so nobody opens it.
Save the drippings
They make the gravy or au jus.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| ProblemUndercooked after 2 hours | CauseCold roast, large roast or a leaky oven | FixReturn to a 375°F oven; check every 10 minutes |
| ProblemOvercooked | CauseSmall roast or a very well insulated oven | FixFor roasts under 4 lb, check at 90 minutes next time |
| ProblemPale crust | CauseWet surface or oven not fully heated | FixPat dry and heat the oven for 30 minutes |
| ProblemSmoky kitchen | CauseFat spattering at high heat | FixClean the oven first and run the vent |
| ProblemUneven doneness | CauseRoast went in cold | FixRest it at room temperature for 2 hours |
Horseradish Sauce and Serving
Classic sides: mashed potatoes and green beans.
For a quick creamy horseradish sauce, stir together ½ cup sour cream, 2 tablespoons prepared horseradish, 1 teaspoon lemon juice, a pinch of salt and 1 tablespoon chopped chives. Chill for 30 minutes before serving.
For au jus, pour off most of the fat from the roasting pan, add 2 cups of beef broth, scrape up the browned bits and simmer for 5 minutes. Strain and serve warm.
Storing and Reheating Leftovers
| What | How | Keeps |
|---|---|---|
| WhatRefrigerator | HowWrapped tightly or in a sealed container | Keeps3 to 4 days |
| WhatFreezer | HowSliced, wrapped and bagged | KeepsUp to 3 months |
| WhatReheat | HowCovered, with a little beef broth, at 250°F | Keeps10 to 15 minutes |
| WhatCold | HowThinly sliced for sandwiches | KeepsNo reheating needed |
Prime Rib at 500 Degrees: FAQs
How long do you cook prime rib at 500 degrees?
Five minutes per pound at 500°F, then turn the oven off and leave the roast inside with the door closed for 2 hours. A 6 pound roast cooks for 30 minutes before the oven is turned off.
What is the 500 degree prime rib method?
A closed-oven method. A short blast at 500°F browns the outside, then the oven is switched off and the stored heat finishes the roast slowly over 2 hours. It gives a deep crust and an evenly pink center.
Does the 500 degree method work for any size roast?
It works best for bone-in roasts of 4 to 8 pounds. Larger roasts often need extra time in a moderate oven at the end, so rely on a thermometer.
Can you open the oven door during the 2 hours?
No. Opening the door lets the stored heat escape and the roast will undercook. Check the temperature only at the end.
What temperature should prime rib be when it is done?
For medium-rare, 130 to 135°F in the center after resting. Rare is 125°F and medium is 140°F. The USDA recommends cooking beef roasts to 145°F with a 3 minute rest.
What if the prime rib is undercooked after 2 hours?
Turn the oven to 375°F and return the roast, checking with a thermometer every 10 minutes. It usually needs 10 to 20 minutes.
Does this method work with a boneless prime rib?
Yes. Tie the roast with kitchen string so it cooks evenly and set it on a rack. Boneless roasts cook slightly faster, so check the temperature at the end of the rest.
Should prime rib be at room temperature before cooking?
Yes, for this method it matters. Leave it out for 2 hours. A roast straight from the refrigerator will be undercooked in the center.
Will this method work in an electric or gas oven?
It works in both, as long as the oven holds heat well. Ovens with a cooling fan that vents after shut-off, and some older ovens, lose heat faster. A thermometer check at the end covers any difference.
How much prime rib do you need per person?
Plan on 1 pound of bone-in roast per person, or about one rib for every two people. A 6 pound, 3 rib roast serves 6.
Should you salt prime rib the night before?
Yes if there is time. Salting the roast and leaving it uncovered in the refrigerator for 24 to 48 hours seasons it more deeply and dries the surface for a better crust.
Does the oven smoke at 500 degrees?
It can. Start with a clean oven, use a roasting pan with sides, and trim any loose fat. Turn on the kitchen vent before the roast goes in.
How do you reheat leftover prime rib?
Place slices in a baking dish with a few spoonfuls of beef broth, cover with foil and warm at 250°F for 10 to 15 minutes. This keeps the meat pink.
More for the Holiday Table
Sides and plans to go with the roast.
Five minutes a pound. Oven off. Door closed.
Pin this prime rib roast oven 500 degrees method for the holidays.