This Outback-style prime rib roast is a simple, no-fuss way to get that restaurant-level, slow-roasted flavor at home. You don’t need a meat thermometer (unless you want one), and there’s no basting or babysitting — just a quick oven blast, then silence. It’s cozy, kinda fancy, and perfect for when you want real results without hovering over the stove.
Jump to RecipeQuick Summary
- Prep time: 10 mins (plus resting)
- Cook time: 20 mins
- Flavor: Herby, buttery, deeply savory
- Great for: Lazy Sundays, special dinners, quiet wins
Why I Like This Recipe
Honestly? I wasn’t even trying to impress anyone. Just wanted something warm that didn’t taste like I gave up. Threw this together one night when the fridge was empty except for a big hunk of meat and half a stick of butter. The oven did most of the work. It came out better than expected, like… suspiciously good. I’ve made it again since — same method, same results.
Ingredients
- 1 (4 lbs) bone-in prime rib roast, room temperature
- ¼ cup unsalted butter, softened
- 1 tbsp freshly ground black pepper
- 1 tsp Herbes de Provence
- Kosher salt, to taste
How To Make Prime Rib Roast
- Let the meat breathe: Take the roast out and let it sit at room temp for 2 to 4 hours. It needs that time. Don’t skip. Cold meat = uneven cook = regret.
- Butter up: Mix butter, pepper, and herbs in a small bowl. Slather that mix all over the roast — top, sides, under if you feel like it. Salt generously. You’re aiming for full coverage.
- Start hot: Preheat the oven to 260°C (500°F). Pop the roast in a roasting pan, bone side down. Roast it for exactly 20 minutes. No peeking.
- Now do… nothing: After 20 minutes, turn the oven off. Leave the roast inside. Do not open the door. Seriously. Just walk away and let it sit for 2 hours.
- Final steps: After 2 hours, pull it out. Let it rest 10–15 minutes before slicing. It should be medium-rare, juicy, and golden on the outside — like actual magic.
Tips for Success
- Room temp meat is non-negotiable. Don’t rush it.
- Herb butter needs to be soft so it spreads easy. Cold butter doesn’t cling.
- Salt more than you think — the crust loves it.
- Don’t open the oven door, even once. Not for a peek, not for a sniff.
- If you’re nervous, stick in a thermometer fast at the end. 130°F (54°C) is your pink sweet spot.
Storage and Reheating
- Fridge: Wrap slices in foil or a sealed container. Keeps for up to 4 days.
- Freezer: Wrap each slice in foil and toss in a freezer bag. Holds for 2 months easy.
- Reheating: Best in a skillet — low heat, a splash of broth, lid on. Slow and gentle.
Microwave works in a pinch, but expect less juiciness.
Frequently Asked Questions
- Can I use a boneless roast?
Sure — just shave a few minutes off the cook time and double-check doneness with a thermometer. - What if my roast is smaller?
Under 3 lbs, this method still works, but reduce the “off time” in the oven to about 90 mins. - Can I add garlic to the butter?
Totally. Just mince it fine so it doesn’t burn during that initial blast. - Do I need a roasting rack?
Nah, just prop it up on some thick onion slices or bones if you’re feeling fancy. - How do I know it’s done without slicing?
Insert a meat thermometer after the two hours — 130°F (54°C) for medium-rare.
Common Mistakes and How to Dodge Them
- Not bringing the meat to room temp: Cold center = raw middle. Let it chill (without being cold) on the counter for a couple hours. Trust.
- Opening the oven early: Even a quick peek drops the temp and ruins the whole “carryover cooking” thing. Fight the urge.
- Not salting enough: Undersalted crust is a tragedy. Be generous. It’s a big cut, it can handle it.
- Using a cheap cut: Prime rib’s expensive, yeah. But this method won’t work the same with a chuck roast. Wrong vibe, wrong texture.
- Cutting too early: Slice it before it rests and all the juices run out. Wait 10–15 minutes, then go in.
Nutrition Facts (Per Serving)
- Calories: 590 kcal
- Total Fat: 44g
- Saturated Fat: 19g
- Cholesterol: 160mg
- Sodium: 400mg
- Potassium: 650mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 48g
You Might Also Like:
- Roasted Garlic Butter– Easy Outback Steakhouse Copycat
- Parmesan-Herb Crusted Chicken– Easy Outback Steakhouse Copycat
- Chicken Tortilla Soup– Easy Outback Steakhouse Copycat
- Grilled Chicken– Easy Outback Steakhouse Copycat
Prime Rib Roast– Easy Outback Steakhouse Copycat
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
590
kcalHerby, buttery prime rib that cooks perfectly without babysitting — just set it, forget it, and slice into something beautiful.
Ingredients
1 (4 lbs) bone-in prime rib roast, room temperature
¼ cup unsalted butter, softened
1 tbsp freshly ground black pepper
1 tsp Herbes de Provence
Kosher salt, to taste
Directions
- Let the roast sit at room temp for 2–4 hours.
- Mix butter, pepper, and herbs. Rub all over the meat.
- Generously salt the roast.
- Preheat oven to 260°C. Roast for 20 mins.
- Turn oven off. Do NOT open. Let sit 2 hours.
- Remove, rest 10–15 mins, slice and serve warm.
Notes
- Room temp meat is key — don’t skip it.
- Butter should be soft to spread easily.
- Use a meat thermometer if unsure.
- Absolutely no oven peeking during the 2-hour rest.
