Oven Baked Prime Rib

Oven Baked Prime Rib

Wes Fryer
No ratings yet
Course Main Course
Cuisine American


  • Roasting Pan
  • Internal Meat Thermometer
  • Electric knife for slicing
  • Aluminum foil



  • The day before you want to cook the prime rib, make a rub using the Herbs de Provence seasoning and Flat Irons Prime Rib Rub.
  • Rub a light coat of "liquid concentrated beef flavor base" (or olive oil) on the prime rib to serve as a bonding agent for the seasoning rub
  • Generously sprinkle combined spice rib all over prime rib.
  • Wrap in saran plastic wrap and refrigerate overnight.
  • The day you want to cook the prime rib, remove it from the refrigerator about 3 hours before you calculate you need to start cooking it. (This will allow it to warm to room temperature)
  • Preheat oven to 500 degrees F.
  • Remove meat from the ridge and unwrap, Insert thermometer into meat, put on roasting pan and cook for 20 minutes
  • Reduce oven temperature to 325 degrees F and cook until internal temperature reaches 115-120 degrees F (or other temperature, depending on preferred doneness.) FINAL (afterr resting) temperature of 120 will be rare, 130 medium rare, 140 medium.
  • Remove from oven and tent with aluminum foil. Allow to 'rest' for 30 minutes. Internal temperature should rise 10-15 degrees.
  • Mix creamy horseradish using 50% sour cream, 50% prepared horseradish.
  • Slice up the prime rib, cutting 1/4 to 1/2 inch slices.
  • Add a dash of "Italian Black Truffle Sea Salt" to each slice on each plate before serving.
  • Serve and enjoy with creamy horseradish sauce!


Keyword holiday
Tried this recipe?Let us know how it was!

Our family has been enjoying prime rib as a holiday meal most years since 2011. Details about different cooking techniques (all oven-baked) are available in this past posts:

  1. Delicious Prime Rib (Dec 2011)
  2. Holiday Prime Rib (Dec 2013)
  3. Perfect Holiday Prime Rib 4.0 (Dec 2015)
  4. Best Christmas Dinner Ever: Prime Rib (Dec 2016)

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