prime rib 500 degrees recipe

Written ByJenny Smyth Posted on
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The Best prime rib 500 degrees recipe

I’ve been making prime rib at 500 degrees for years, and it’s always a hit with my family. The key to a great prime rib is to cook it to the right temperature, which is medium-rare.

This recipe uses a simple seasoning blend and a low-maintenance cooking method that produces a tender, juicy roast. I love how easy it is to make and how versatile it is – we can serve it with mashed potatoes, roasted vegetables, or even as a sandwich.

My kids always ask for seconds, and I have to admit that I do too. It’s also a great way to feed a crowd, whether it’s for a holiday dinner or just a regular Tuesday night.

As an added bonus, prime rib is actually quite healthy when cooked correctly – it’s high in protein and low in fat. I’ve been making this recipe for so long now that I’ve gotten pretty good at judging the internal temperature of the roast without even using a thermometer.

But don’t worry if you’re not as confident – just make sure to use a meat thermometer to ensure that your prime rib reaches the perfect temperature. When I’m not cooking prime rib, I like to think about where this dish comes from – did you know that the name ‘prime rib’ actually refers to the cut of beef itself?

It’s named after the fact that this particular cut comes from the most prized part of the animal.

High Heat Prime Rib

4.6 from 784 votes

This prime rib recipe uses a 500°F oven to create a deeply caramelized crust while keeping the interior perfectly rare. The high heat method locks in juices for a tender and flavorful roast that is ideal for special occasions.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Prime Rib

1 (4-pound) bone-in prime rib roast
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped

👨‍🍳Directions

1Remove the prime rib from the refrigerator 1 hour before cooking to bring it to room temperature.
2Pat the roast dry with paper towels to ensure a good crust forms.
3Preheat the oven to 500°F.
4In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme with the olive oil to form a paste.
5Rub the herb paste evenly over the entire surface of the prime rib, coating all sides.
6Place the roast bone-side down on a rack set inside a roasting pan.
7Roast the prime rib at 500°F for 15 minutes.
8The high heat will sear the exterior, creating a deep brown crust.
9Reduce the oven temperature to 325°F and continue roasting for about 15 to 20 minutes more, or until the internal temperature reaches 125°F for medium-rare.
10Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
11Remove the roast from the oven and tent it loosely with aluminum foil.
12Let it rest for 15 minutes; the temperature will rise to about 130°F during resting.
13Carve the prime rib against the grain into thick slices.
14Serve immediately with any accumulated juices.

🔧Equipment

Roasting pan with rack
Meat thermometer
Chef’s knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 20g❤️Cholesterol: 150mg🧂Sodium: 1200mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 50g

📝Notes

For a more well-done roast, cook to an internal temperature of 135°F for medium or 145°F for medium-well. Always use a reliable meat thermometer for accuracy.

Watch Video Of How High Heat Prime Rib Works

This recipe for prime rib at 500 degrees has become a staple in our household – we love serving it up on special occasions or just enjoying it as part of our regular meal routine.

One of my favorite things about this recipe is how well it reheats – simply slice up what’s left over and reheat it in the oven until warmed through.

We often serve our leftover prime rib on sandwiches or wraps for an extra-special lunch.

❓ Frequently Asked Questions About High Heat Prime Rib

Q: What is the ideal internal temperature for cooking prime rib?

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Make sure to use a meat thermometer to ensure accurate readings.

Q: How do I prevent my prime rib from drying out?

Keep an eye on your roast while it’s cooking – if you notice the edges starting to brown too quickly, cover them with foil to prevent overcooking. You can also try basting the roast with melted butter or oil every 20 minutes or so to keep it moist.

Q: Can I make prime rib ahead of time?

Sure! You can season your roast and let it sit in the refrigerator overnight before cooking. Just make sure to let it come to room temperature before putting it in the oven.

Q: What are some good sides to serve with prime rib?

Some popular options include mashed potatoes, roasted vegetables, or garlic bread.

Q: Can I cook prime rib in a slow cooker?

No, unfortunately not – prime rib needs high heat and quick cooking times to achieve its signature tenderness.

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