4.93 from 13 votes
Easy 4 Ingredient Classic Prime Rib is a recipe that is not only a easy to make, but when complete is one of those meals that looks like you worked for hours and tastes absolutely divine. It is perfect for any special celebration but easy enough to make you’ll want it more often, like A LOT more often.
Easy 4 ingredient Classic Prime Rib
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 
This Easy 4 Ingredient Classic Prime Rib is a recipe that is not only a easy to make, but when complete is one of those meals that looks like you worked for hours and tastes absolutely divine. It is perfect for any special celebration but easy enough to make you’ll want it more often, like A LOT more often.
Course: Main Course
Cuisine: American
Keyword: bone in prime rib recipe, standing rib roast recipe
Servings: 12 Servings ( 6 oz each)
Calories: 574 kcal
Author: Michele Hall
Ingredients
  • 1 three rib roast (about 8 -9 pounds)
  • 1/4 cup All Purpose Flour
  • 1/2 teaspoon Lawry's seasoned salt I currently prefer Lawry's Seasoning Salt
  • 1/2 teaspoon Cracked Pepper
  • 1 tablespoon Lawry's seasoned salt
  • 1 tablespoon Cracked Pepper
Instructions
  1. Preheat oven to 500°
  2. Into a small bowl add flour and 1/2 teaspoon of each seasoning salt and pepper and mix thoroughly.
  3. Sprinkle flour Mixture over the entire refrigerated roast and rub firmly into meat. (*** SEE NOTE 1)

  4. Then take remaining 1 tablespoon each of Salt and Freshly cracked pepper and sprinkle evenly over the fat cap of the roast.

  5. Place  roast into shallow roasting pan. The fat side should be placed face up for roasting.

  6. Place a tent of aluminum foil loosely over the top to protect oven from spattered fat.
  7. Once oven is at 500° roast for 8 minutes per pound for rare, 9 minutes per pound for medium rare or 10 minutes per pound for well done.
  8. When roasting time to your desired temperature turn OFF oven. DO NOT OPEN OVEN DOOR.(This is critical, if you open the door the temp will drop and the meat will not get to the desired temperature.
  9. Let roast remain in the oven for at least ONE HOUR up to 3 HOURS. ***SEE NOTE 2
  10. Remove from oven and place on a carving board for carving.
  11. Allow to rest 10 minutes before carving to allow juices to completely reintegrate into roast.
  12. Add some water to pan drippings and stir to incorporate evenly in roasting pan to create an au jus.
  13. Carve and serve with desired side dishes.
  14. Drizzle au jus over top of carved slice along with Horseradish cream sauce 

Recipe Video

Recipe Notes

1. Most roasting recipes have you bring the meat to room temperature before placing in the oven. This recipe was specifically designed to use directly from the refrigerator. If you do not follow this, your roast will be much more done than desired.

2. In the original recipe they actually said that you will learn from trial an error if your roast should be left in the oven for one to three hours. I have found that since we tend to like a more rare roast we leave ours in for an hour. But we had guests that liked their meat more medium so when I made it for them I left the roast in the oven turned off for 2 hours.See the post for the thermometer I reccomend if you know you wont be able to resit opening the oven. If using the thermometer, these are the desired temperatures:
Rare 120-125°
Medium Rare 130-140° Well Done 155-160°


All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.