I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
500 Degree Prime Rib
...in your mind.
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500 Degree Prime Rib

500 Degree Prime Rib

This is the easiest prime rib you’ll ever make and it feels like cheating (see important note below). You blast the oven at 500 degrees, put the roast in, turn the oven off, and walk away. No basting, no babysitting, no stress. The oven’s retained heat does all the work, slowly and evenly cooking the beef while keeping it insanely juicy. It’s the kind of recipe that makes people think you worked way harder than you actually did, which is exactly how holiday cooking should feel.

But - this method only works if your oven stays hot after it’s turned off.
If your oven has a cooling fan that automatically turns on once the oven is switched off (common in some newer or European-style ovens), the heat escapes and the roast will not cook properly. If you’re not sure, check your oven manual or listen after turning it off, because no retained heat = no magic.

Ingredients

  • 1 bone-in prime rib roast, in the video mine was about 8 pounds - But how much do you need? See below
  • 4 tablespoons beef tallow, or olive oil
  • 4 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon fresh rosemary, finely chopped - or 1 teaspoon dried
  • 1 tablespoon fresh thyme, finely chopped - or 1 teaspoon dried

How much per person?

  • Bone-in: plan on 1 pound per person
  • Boneless: plan on 3/4 pound per person

This'll give you nice portions and a little insurance, which is exactly what you want when you’re dealing with prime rib.

Directions

  1. Take the roast out of the fridge at least 2 hours before cooking so it’s room temp, and dry it really well with paper towels
  2. Preheat your oven to 500 degrees
  3. Put the tallow, salt, pepper, garlic powder, onion powder, rosemary and thyme in a bowl and mix well to combine, then rub all sides of the roast with the paste
  4. Put the roast fat side up on a rack in a roasting pan or sheet pan
  5. Cook exactly 5 minutes a pound at 500 - for example a 7-pound roast would cook for 35 minutes
  6. Here's the important part: turn the oven OFF and DO NOT OPEN THE DOOR for 2 hours.
This is the part where people get nervous, so forget that little voice in your head telling you to check. Keep the door CLOSED
  7. After the 2 hours, open the door and check the internal temp with that instant read thermometer I'm always saying you should have
  8. You're looking for it to be approx 125 for medium-rare, 130 for medium.
  9. If....it needs a bit more, turn the oven back to 350 and cook a few extra minutes, then check again.
  10. Then rest 15 to20 minutes before slicing

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