How To Make A Prime Rib Roast – Onion Crusted Prime Rib Roast Recipe

by Sugar on March 28, 2012 · 19 comments

Onion Crusted Prime Rib Roast Print

Prim Rib or Standing Rib Roast is such an easy dish to prepare. You can use a bone in roast or boneless roast, but either way my simple recipe and tips will have you serving up a Prime Rib Roast dinner that everyone will rave over.

I know some of you are afraid to make a roast like this because you think it’s too hard, but trust me it’s easier than you think. It takes only a few minutes to season the roast and pop it in the oven. The tricky part can be the roasting time but if you follow my tips below you will have a juicy, perfectly cooked roast that everyone will love.  I use some dried onion flakes and some seasoning but a dried bag of onion soup mix works great as a seasoning as well so feel free to get creative with your seasoning.

As always be sure to leave me a comment and let me know if you make the roast and how you like it. Be sure to share my recipes with friends and family as well. Pin it, pass it on and spread the love.

Onion Crusted Prime Rib Roast

Prep Time: 20 minutes

Start to Finish: Approximately 2 hours

8 servings


  • 1 (4 lb) boneless prime rib roast
  • 1/2 teaspoon garlic powder
  • 3 tablespoons minced dried onion flakes
  • Salt and fresh ground black pepper


Place beef, fat side up, on rack in a shallow roasting pan. Sprinkle all sides and underneath the beef generously with garlic powder, dried onion flakes, salt and pepper. Allow prepared roast to sit for at least 20 minutes before placing in the oven to roast.

Preheat oven to 450°F. Place roast uncovered in oven and cook for 15 minutes at 450°F. Then, lower temperature to 325°F for approximately 60 – 90 minutes or until meat thermometer inserted into the middle of the roast reaches 135°F (for medium). The temperature will rise approximately 5 – 10 ° F once it is removed.

Remove roast and let stand about 15 – 20 minutes before slicing. The temperature will rise slightly while it rests, so be sure to keep that in mind when considering cooking time and desired level of doneness.


Cooking Tips:

Roast should be at room temperature before roasting in the oven. Prepare the roast and allow it to sit in the pan with the seasoning on it for about 20 minutes or more before roasting. You never want to roast an ice cold piece of meat so be sure to let it sit out.

Don’t add water or any liquid to the pan.

Letting the roast rest after cooking before slicing allows it to retain its juices.

A bone-in roast may need a little more cooking time so be sure to check the internal temperature after 1 hour of roasting.

An instant-read digital meat thermometer makes it easy to get a fast an accurate reading on the meat temperature.

I think a prime rib is best served Medium Rare to Medium. I think anything over 160°F becomes dry and very over cooked, but here is the general rule.

My general rule for Internal Cooking Temperatures

  • Rare – Bright Red Center – Approx. 140°F, 63°C
  • Medium Rare – Medium- Approx. 145°F, 63°C
  • Medium – Well – Approx. 160°F, 71°C

Keep in mind that oven temperatures can vary so if you think your oven is not accurate, check the temperature by using an oven safe thermometer on the center rack in the oven and heat the oven for 15 minutes. Then check to see that your oven is reading the same temperature that it was set at. If it is off you will need to adjust your cooking time and temperature accordingly.


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Stephanie says:

I was looking for a quick, easy and delicious way to make prime rib for Thanksgiving! Yes, I am going out of the box a little. I can not wait to make this!!! Prime ribs are even on sale! PERFECT!

Profile photo of Sugar Profile photo of SugarSugar says:

Oh good for you. I love to think outside the box now and then. Have a Beautiful and Blessed holiday. :)

Angele says:

Wonderful! I tried this recipe and my husband just loved it Thank you!

Profile photo of Sugar Profile photo of SugarSugar says:

Oh I am so glad you enjoyed it. Thanks for taking the time to write to me. Be sure to share my website with family and friends.


Jean says:

All these recipes are elegant!!

Jean says:


Jackie says:

This looks so good.

I found you on Pinterest! Just started following your blog. I really want to try some of these recipes soon.

Your family reminds me of my great grandmother. She LOVED to cook and feed people and her food was always rich and delicious. Thank you for sharing your recipes and family heritage with us!

Profile photo of Sugar Profile photo of SugarSugar says:

I’m so glad you found my site. Thank you for the kind feedback.

Sugar :)

Terri says:

Ooo Sugar that looks scrumdelicious! Love med-rare PR. You make it look so easy. Thank you.

Ter 😉

Alexander A Avella III says:

I love this Recipe, very simple and easy
Sugar have you ever tried any dry rubs for a Prime Rib?

Profile photo of Sugar Profile photo of SugarSugar says:

Thanks for the feedback. Yes dry rubs work great. That is basically what this recipe is. You can use a dry soup mix or any type of dry seasoning. I don’t use a wet seasoning for prime rib. I think dry is the best way to go.


John says:

OMG! Can you make that for me tonight? :)

Profile photo of Sugar Profile photo of SugarSugar says:

LOL! Maybe over the weekend. :)

Redds says:

Looks beautiful as always.

Profile photo of Sugar Profile photo of SugarSugar says:

Thanks honey. This is such a yummy classic dish.