Making tender and juicy perfect prime rib roast in the oven is easy using the 500 rule. How to Cook Perfect Fool-Proof Prime Rib is the best, most detailed recipe.

Just follow my step-by-step directions below….you do not need to be afraid! You can conquer, and I’m here to show you how.

We love making prime rib roast or roasted beef tenderloin in the oven for Sunday gatherings and Christmas, New Year’s Day, and Easter holiday dinners.

If the words prime rib at home put fear in your heart, you’ve come to the right place!

I remember first using this 500 degree method to cook a prime rib. I was apprehensive about it.

A prime rib is an expensive hunk of meat. I was worried I’d ruin it, wasting my hard-earned money AND precious time.

If you are brand new at cooking a prime rib roast, read this entire recipe before purchasing or preparing your prime rib. There are a lot of great tips and tricks.

Whenever you can feed a group of people, this prime rib recipe that uses the 500 Degree rule will become your go-to method.

It makes perfect prime rib roast in the oven and creates a holiday tradition that makes special memories for our family and guests.

Oven full during the holidays? I have also made this Prime Rib in a Roaster Oven recipe that is perfect!

When you’re cooking prime rib roast in the oven, this method is ultra-easy and pretty much foolproof. It allows for roasting and rest of the beef simultaneously within this one cooking method.



  • 2 white onions, cut to 1-inch (2.5 cm) slice
  • ¼ c Dijon mustard
  • 1 prime rib (about 6 lbs/2.7 kg)
  • 1 1/2 cups (375 ml) kosher salt
  • ⅓ c ( 75 mL ) prepared horseradish
  • 2 tbsp. 2 tbsp (30 ml) mustard seeds
  • 2 tbsp. 2 tbsp (30 ml) fresh thyme
  • 2 tbsp. 2 tbsp (30 ml) fresh rosemary
  • 2 tbsp. 2 tbsp (30 ml) ground black pepper
  • 5 bay leaves, crumbled
  • 3 egg white


Preheat oven 450°F (230°C).
Place the onion slices in the bottom of a roasting pan. Put aside.
Evenly brush the prime rib with mustard. Put aside.

In a large bowl, combine salt, horseradish, mustard seeds, thyme, rosemary, pepper and bay leaves. Add the egg whites and stir until the mixture looks like wet sand. Press the salt mixture evenly over the fat side and ends of the prime rib, then place the cut of meat, bone side down, over the onions in the roasting pan.

Roast for 15 minutes. Reduce oven temperature to 325°F (160°C) and continue cooking for 20 minutes per pound (450 g) or until an instant-read thermometer inserted into the thickest part of the roast indicates 130°F (55°C), so meat is cooked just through medium rare.

Transfer the rib roast to a cutting board and let rest for 20 minutes. Remove and discard salt crust before slicing meat.
Enjoy !


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