Is prime rib the same as ribeye?

They come from the same section of the cow, but ribeye is a single steak cut from the rib roast. Prime rib is the entire roast cooked as one piece.

What is the 500 rule for prime rib?

The 500 rule means roasting at 500°F for 5 minutes per pound, then turning off the oven and letting the roast sit (without opening the door) for 2 hours. It’s a quick, high-heat method that locks in juices.

Why is it called prime rib?

The “prime” refers to the USDA grade of beef, not the cut itself. It’s often used to describe high-quality rib roasts, even if they’re Choice grade.

Perfect Prime Rib (Foolproof Method for Juicy, Tender Roast)

Name: Perfect Prime Rib (Foolproof Method for Juicy, Tender Roast)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 5 lb prime rib roast (boneless or bone-in); 1/4 cup kosher salt; 2 tablespoons freshly ground black pepper; 1/4 cup unsalted butter, softened; 8 cloves garlic, minced; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; Optional: Horseradish Sauce for Serving; 1/2 cup sour cream; 2 tablespoons prepared horseradish; 2 teaspoons Dijon mustard; 1 teaspoon white wine vinegar; Salt and pepper to taste

Description

Perfect Prime Rib roasted with garlic herb butter for a tender, juicy center and crisp crust. A simple, foolproof method ideal for Christmas dinner or any special gathering.

Ingredients

Scale

5 lb prime rib roast (boneless or bone-in)

1/4 cup kosher salt

2 tablespoons freshly ground black pepper

1/4 cup unsalted butter, softened

8 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

Optional: Horseradish Sauce for Serving

1/2 cup sour cream

2 tablespoons prepared horseradish

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

Salt and pepper to taste

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Instructions

1. Remove the roast from the refrigerator 1 hour before cooking to come to room temperature.

2. Preheat oven to 500°F (or as high as it goes).

3. In a small bowl, mix together salt, pepper, butter, garlic, rosemary, and thyme to form a paste.

4. Pat the roast dry with paper towels.

5. Rub the herb butter mixture all over the roast evenly.

6. Place the roast fat side up on a rack inside a roasting pan.

7. Roast at 500°F for 15 minutes to sear.

8. Reduce oven temperature to 325°F.

9. Continue roasting according to weight:

10. • Boneless: 13–15 minutes per pound for rare, 16–17 for medium-rare, 18–19 for medium.

11. • Bone-in: 15–16 minutes per pound for rare, 17–18 for medium-rare, 19–20 for medium.

12. Use a meat thermometer to check doneness:

13. • Rare: 120–125°F

14. • Medium-rare: 130–135°F

15. • Medium: 140–145°F

16. Remove from oven, tent with foil, and let rest for 30 minutes before slicing.

17. Serve warm with horseradish sauce.

Notes

Do not open the oven door during roasting — it causes uneven cooking.

Letting the roast rest ensures the juices redistribute for tender slices.

Always use a meat thermometer for best results.

Adjust the cook time based on roast size and desired doneness.

Estimate 1 pound per person (bone-in) or 3/4 pound per person (boneless).

Pair with mashed potatoes, dinner rolls, or creamed spinach for a complete meal.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Christmas Dinner Ideas
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (about 10 oz)
Calories: 684
Sugar: 0 g
Sodium: 2380 mg
Fat: 57 g
Saturated Fat: 24 g
Unsaturated Fat: 33 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 158 mg