I love that this prime rib roast is elegant but approachable. With only a few steps and some patience, I end up with a roast that’s perfectly seasoned and incredibly flavorful. The butter rub locks in moisture while the herbs and paprika create a beautiful crust. It’s ideal for family dinners, festive gatherings, or anytime I want a show-stopping centerpiece without complicated prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ribeye roast, about 5 pounds (bone-in or boneless)
½ cup unsalted butter, softened
1 teaspoon kosher salt
1 teaspoon dried rosemary, finely crushed
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
Directions
I take the ribeye roast out of the refrigerator and let it sit at room temperature for about 1½ hours. This helps it cook more evenly.
In a small bowl, I mix the softened butter with the rosemary, thyme, paprika, salt, and black pepper until I have a smooth, seasoned butter paste.
I rub this butter mixture all over the roast, making sure every inch is coated.
I place the roast on a rack in a foil-lined roasting pan, then insert a meat thermometer into the thickest part—making sure it’s not touching any bone or fat.
I roast it uncovered in a preheated oven at 350°F, using the following guide to time it based on my preferred doneness:
Rare (120–125°F): 15–17 minutes per pound
Medium-Rare (130–135°F): 18–20 minutes per pound
Medium (140–145°F): 20–22 minutes per pound
Medium-Well (150–155°F): 23–25 minutes per pound
Well Done (160°F+): 26–28 minutes per pound
Once the roast reaches the desired temperature, I remove it from the oven and loosely tent it with foil. I let it rest for 20 minutes so the juices redistribute and the temperature rises about 5–10 degrees.
I slice and serve it warm—perfectly tender every time.
Servings and timing
This recipe makes 4 generous servings (based on a 5-pound roast). Prep time: 10 minutes Cook time: 1 hour 45 minutes (may vary based on doneness and roast size) Total time: About 2 hours 55 minutes, including resting
Variations
Sometimes I use fresh herbs instead of dried for an even more aromatic crust.
For added depth, I mix a little minced garlic into the butter.
If I’m cooking for a larger group, I double the rub and use a bigger roast—adjusting the cooking time accordingly.
I’ve also tried a horseradish crust by mixing horseradish into the butter for a bold twist.
Adding a splash of red wine to the pan while roasting creates delicious drippings I use for a quick pan sauce.
storage/reheating
Leftover prime rib keeps well in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently—either in a low oven (around 250°F) or briefly in a skillet with a lid to help retain moisture. I also like slicing it thin and using it in sandwiches or breakfast hash the next day. I don’t recommend microwaving, as it can dry out the meat.
FAQs
Do I need to sear the roast before cooking?
No, I skip searing. The butter rub helps create a flavorful crust as it roasts uncovered in the oven.
Can I use a boneless ribeye roast?
Yes, I use either bone-in or boneless—both work great. Just adjust cooking time slightly, as boneless may cook a bit faster.
How do I know when it’s done?
I always rely on a meat thermometer. I insert it into the thickest part of the roast (away from bone and fat) to check for doneness.
Can I make this ahead of time?
While I prefer serving it fresh, I’ve made it a few hours ahead and kept it warm in the oven (covered at low heat). The flavor holds up well.
What sides go well with prime rib?
I usually serve it with mashed potatoes, roasted vegetables, or a crisp salad. A side of horseradish sauce or au jus is a classic pairing, too.
Conclusion
This Easy Prime Rib Roast proves that you don’t need complicated steps to make a restaurant-quality main dish at home. With just a handful of ingredients and a little attention to timing, I always end up with a flavorful, tender roast that’s worthy of any special occasion—or simply when I feel like treating myself to something delicious.
This easy prime rib roast is coated in herbed butter and slow-roasted to perfection. Juicy, flavorful, and ideal for holidays or special dinners with minimal prep.
Author:Sarah
Prep Time:10 minutes
Cook Time:1 hour 45 minutes
Total Time:~2 hours 15 minutes
Yield:Serves 4
Category:Main Course, Holiday Recipe
Method:Roasting, Oven-Baked
Cuisine:American, Holiday
Diet:Gluten Free
Ingredients
1 ribeye roast, about 5 pounds (bone-in or boneless)
1/2 cup unsalted butter, softened
1 tsp kosher salt
1 tsp dried rosemary, finely crushed
1 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp freshly ground black pepper
Instructions
Bring to Room Temp: Remove the ribeye roast from the fridge and let it sit at room temperature for 1.5 hours for even cooking.
Prepare Seasoning: In a small bowl, mix softened butter with rosemary, thyme, paprika, salt, and pepper until well blended.
Season the Roast: Rub the butter mixture generously over all sides of the roast.
Set Up to Roast: Place the roast on a rack in a foil-lined roasting pan. Insert a meat thermometer into the thickest part, avoiding bone and fat.
Roast:
Roast uncovered at 350°F (175°C), following the guide below based on desired doneness.
Rare (120–125°F): 15–17 min per pound
Medium-Rare (130–135°F): 18–20 min per pound
Medium (140–145°F): 20–22 min per pound
Medium-Well (150–155°F): 23–25 min per pound
Well Done (160°F+): 26–28 min per pound
Rest: Remove from oven, loosely tent with foil, and let rest for 20 minutes. Internal temp will rise 5–10°F as it rests.
Slice and Serve: Carve into thick slices and serve with your favorite sides.
Notes
Always use a meat thermometer to check doneness accurately.
Resting the roast is crucial for juicy, tender results.
