1. How long should I cook a small prime rib roast per pound?

For a 3–4 lb roast, cook at 500°F for 15 minutes to sear, then reduce the oven to 325°F . Continue roasting for 13–15 minutes per pound , depending on your desired doneness. Always verify with a meat thermometer rather than relying solely on time.

2. Should I cover my prime rib roast while it cooks?

No. Leave the roast uncovered to allow the surface to brown and develop a crust. Covering traps steam and softens the exterior, preventing that signature golden crust.

3. What’s the best temperature for a medium-rare prime rib?

Remove the roast from the oven when it reaches 125°F , then rest for 25–30 minutes. The internal temperature will rise to 130°F , giving you a perfectly pink, medium-rare center.

4. Can I use this method for a larger roast?

Yes, this same prime rib roast oven technique works for any size. For roasts over 6 pounds, extend the cooking time but maintain the same temperature stages—high-heat sear followed by a lower roasting temperature.

Prime Rib Roast Oven – How to Cook a Small Prime Rib Perfectly

How to Cook a Small Prime Rib Roast in the Oven

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Learn how to cook a small prime rib roast in the oven with an herb-garlic crust, precise temperature timing, and a juicy, tender finish worthy of any special meal.

Author: Emily Parker
Prep Time: 1 hour
Cook Time: 1 hour 45 mins
Total Time: 2 hours 45 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Oven Roast
Cuisine: American

Ingredients

Scale

3–4 pounds beef prime rib roast, bone-in or boneless

2 teaspoons kosher salt

1½ teaspoons freshly ground black pepper

2 teaspoons fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

6 cloves garlic, minced

¼ cup olive oil or melted butter

Horseradish cream or au jus for serving

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Instructions

1. Remove roast from refrigerator 1 hour before cooking and pat dry.

2. Combine salt, pepper, rosemary, thyme, garlic, and olive oil into a rub; coat the roast evenly.

3. Preheat oven to 500°F (260°C). Roast uncovered for 15 minutes to create a crust.

4. Reduce temperature to 325°F (165°C) and continue roasting 13–15 minutes per pound until desired doneness.

5. Remove from oven when internal temperature is 5–10°F below target; tent with foil.

6. Rest for 25–30 minutes to allow juices to redistribute.

7. Carve against the grain and serve with au jus or horseradish cream.

Notes

For medium-rare, remove roast at 125°F and rest until 130°F.

Always use a meat thermometer for accuracy.

Resting is essential for tenderness.

This content is for educational purposes only and does not replace professional dietary or medical advice.

Nutrition

Serving Size: 1 slice (about 6 oz)
Calories: 720
Sugar: 1g
Sodium: 105mg
Fat: 65g
Saturated Fat: 26g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 32g
Cholesterol: 135mg

Find it online: https://www.flavourrecipe.com/prime-rib-roast-oven/