Prime Rib Roast Recipe
American · Main course · 170 min total
A classic prime rib roast, slow-roasted to perfection with a garlic-herb crust, yielding a tender, juicy interior and a flavorful crust. Perfect for holiday dinners or special occasions.
20
min prep
min prep
150
min cook
min cook
8
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 (4-5 pound) bone-in prime rib roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- Remove the prime rib from the refrigerator 1-2 hours before cooking to bring to room temperature.
- Preheat the oven to 450°F (230°C).
- In a small bowl, mix olive oil, minced garlic, salt, pepper, rosemary, and thyme to form a paste.
- Pat the roast dry with paper towels. Rub the garlic-herb paste all over the roast, coating evenly.
- Place the roast bone-side down in a roasting pan. Roast at 450°F for 15 minutes.
- Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 120-125°F (49-52°C) for medium-rare, about 1.5-2 hours (15-18 minutes per pound).
- Remove from oven, tent loosely with foil, and let rest for 20-30 minutes before carving. The temperature will rise to about 130°F (54°C).
- Carve by slicing between the bones, then slice the meat against the grain into desired thickness.
Tips
- For a perfect crust, sear the roast in a hot skillet before roasting if desired.
- Use a meat thermometer for accuracy; do not rely solely on time.
- Leftover prime rib is excellent in sandwiches or salads.
- Serve with horseradish sauce or au jus.
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