Go Back
–+ servings
Prime rib roast on cutting board

Prime Rib 500 Rule Recipe: Perfect for Small Roasts

Kaylie
The prime rib 500 rule method delivers a beautifully crusted rib roast cooked to a perfect medium-rare. This foolproof technique is ideal for small boneless rib roasts, weighing 4 to 7 pounds.
5 from 78 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Setting out to room temperature 3 hours
Total Time 5 hours 35 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people
Calories 1353 kcal

Equipment

Ingredients
  

  • 4 pound Boneless rib roast
  • Kosher salt, to taste
  • Cracked pepper, to taste

Instructions
 

  • Set the roast out at room temperature 3 hours prior to roasting.
  • 30 minutes prior to roasting, Preheat the oven to 500 degrees.
  • Calculate roasting time: to determine the "active" roasting time (the time you'll roast the meat at 500°F), simply multiply the weight of your roast (in pounds) by 5 minutes.
    For example:
    A 4-pound roast: 4 × 5 = 20 minutes
    A 4.5-pound roast: 4.5 × 5 = 22.5 minutes (round up to 23 minutes).
  • Tie the roast with twine, making sure it’s a uniform circumference.
  • Generously season all sides of the roast with kosher salt and pepper.
  • Place the roast on the roasting pan with a rack, fat side up. After 30 minutes of preheating the oven, place the pan on the middle rack. Shut the door and set your time for the active roasting time. Set a timer!
  • When the timer goes off, turn off the oven. Set your timer for 2 hours and walk away! Do NOT open the oven door!
  • Once the 2 hours is up, cut and serve right away.

Notes

*Nutritional facts provided are estimates. Accuracy for nutritional information is not guaranteed. Calculations do not include salt and pepper used in the recipe.
  • This closed oven method is recommended for:
    • Small boneless rib roasts between 4 to 7 pounds. 
    • Ovens with NO cooling fans - this is very important. If your oven has an internal cooling fan, it will quickly reduce the temperature inside the oven, decreasing the active roasting period. 
    • For medium rare roasts
  • Make sure your roast is at room temperature prior to cooking. A cold roast will cook unevenly and result in rare meat.
  • Accurately weigh your prime rib roast to calculate the correct cooking time using the 500°F Prime Rib Rule.
  • There’s no need for an additional resting period after removing the roast from the oven.
  • Use the meat thermometer by inserting it into the deepest part of the meat. For medium rare the temperature should read 125 - 130 degrees Fahrenheit.
  • For rib roasts bigger than 7 lbs, 
    • Cut the roast evenly in half to create two smaller roasts.
    • Calculate the roasting time based on one rib roast.

Nutrition

Serving: 4peopleCalories: 1353kcalProtein: 62gFat: 121gSaturated Fat: 50gPolyunsaturated Fat: 4gMonounsaturated Fat: 52gCholesterol: 274mgSodium: 202mgPotassium: 1002mgCalcium: 34mgIron: 6mg
Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!