I wanted to cook a Prime Rib Roast for this past Valentine’s Day so, like any project, I started with a google search.  I found several completely different techniques to follow. Some called for the roast to be cooked at 500 degrees for approximately 30-40 minutes than to let it sit in the oven, turned off, for up to 3 hours while it finished cooking.  Others called for the roast to be cooked at a low temperature for nearly 4 hours.

With such conflicting directions it was hard to decide which to go with. After some research, I decided on a combination of both ideas.  My Prime Rib Roast came out perfect, and was a delicious Valentine’s Day meal.


  • 6 lb bone in Prime Rib Roast
  • 1/4 Montreal Steak Seasoning
  • Olive Oil

First thing you will need to do is drizzle the Prime Rib Roast with Olive Oil, then completely cover the outside in Montreal Steak Seasoning. This seasoning is perfect because it has cracked pepper, Kosher salt and dried garlic in it…everything I would rub on my roast anyway.


Next, let your roast come to room temp.  I set mine out on the counter for 3 hours.  I know this seems like a long time, but its completely safe and helps cook your roast more even.  If you are uncomfortable with leaving it out for that long, 2 hours should be enough time.

After your roast comes to room temp, preheat your oven to 475 degrees.  Cook your Roast for 40 minutes at 475.  This will give it that tasty color and crust on the outside.

After 40 minutes is up, drop your temperature down to 300 degrees and cook for 2-3 hours (depending on your roast’s size).  After 2 hours check the temperature of the roast using a meat probe.  You want your meat to come to 125 degrees for medium rare.  I brought mine to 130 because I like it a little more on the done side.

Once your roast has been brought to 125 (or 130) take it out of the oven and let rest for at least 20 minutes. This lets all the juices redistribute throughout the roast, and so they won’t run all over your carving board.



After resting your roast, carve at your desired thickness and enjoy!

I paired this delicious roast with my stick to your ribs Twice Baked potatoes but our Smashed Gouda Taters would be a great match too!! Give it a try and let us know what you think!!

Messy Momming Tip: I used the left over roast to make a meaty gravy to smother over potato skins….making Disco Potato Skins! Check out our recipes for Twice Baked Potato Skins and Meatball Disco Fries for Inspiration!!