Perfect Prime Rib Roast
A beautifully roasted, juicy, and tender prime rib with a golden crust and rich flavor — ideal for Christmas dinner, Sunday feasts, or any special occasion.
Ingredients
- 1 bone-in prime rib roast (about 5–6 lbs)
- 3 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 4 garlic cloves, minced
Instructions
1. Prepare the Roast
- Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature.
- Pat it dry with paper towels to help the seasoning stick and ensure a crisp crust.
2. Season the Meat
- In a small bowl, mix together: olive oil, salt, pepper, garlic powder, minced garlic, rosemary, and thyme.
- Rub the mixture all over the roast, covering every side evenly.
- Let it sit uncovered while the oven preheats.
3. Preheat the Oven
- Preheat your oven to 450°F (230°C).
- Place the roast, fat side up, on a roasting rack inside a large roasting pan.
4. Sear the Roast
- Roast uncovered at 450°F (230°C) for 15 minutes.
→ This step sears the outside, locking in juices and flavor.
5. Slow Roast
- Reduce the oven temperature to 325°F (165°C).
- Continue roasting for about 1½ to 2 hours, or until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
(Use a meat thermometer for best results.)
6. Rest the Meat
- Remove from oven, loosely tent with foil, and let rest for 20–30 minutes.
→ The internal temperature will rise about 5–10°F during resting, and the juices will redistribute.
7. Carve and Serve
- Slice between the bones for perfect servings.
- Serve with au jus, horseradish cream, or mashed potatoes for a classic finish.
Recipe Info
Prep Time: 15 minutes (+2 hours resting)
Cook Time: 2 hours
Rest Time: 20–30 minutes
Serves: 6–8
Tips for Success
- Always use a meat thermometer — it’s the key to perfect doneness.
- Let the roast rest properly — cutting too soon releases the juices.
- Add beef broth and drippings to the pan to make a quick, flavorful au jus.
