Ingredients
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1 prime rib roast (bone-in, 4–6 pounds, about 6–8 ribs)
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4–5 garlic cloves, minced
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2–3 tbsp fresh rosemary, chopped
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2–3 tbsp fresh thyme, chopped
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2 tbsp coarse salt
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2 tsp black pepper
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2–3 tbsp olive oil or softened butter
Instructions
1. Prepare the roast:
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Remove roast from refrigerator at least 1–2 hours before cooking to bring it to room temperature.
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Pat dry with paper towels.
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In a small bowl, combine garlic, rosemary, thyme, salt, pepper, and olive oil or butter.
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Rub the mixture all over the roast, making sure to cover the fat cap and sides.
2. Preheat oven:
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Preheat oven to 450°F (230°C).
3. Roast the prime rib:
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Place the roast, fat side up, on a roasting rack in a roasting pan.
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Roast at 450°F for 15–20 minutes to create a flavorful crust.
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Reduce heat to 325°F (165°C) and continue roasting until desired doneness:
| Doneness | Internal Temp (°F) | Approx. Time |
|---|---|---|
| Rare | 120–125 | 15–20 min per pound |
| Medium Rare | 130–135 | 18–20 min per pound |
| Medium | 140–145 | 20–22 min per pound |
| Medium Well | 150–155 | 22–25 min per pound |
(Use a meat thermometer for accuracy.)
4. Rest the roast:
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Remove from oven and tent loosely with foil.
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Let rest 20–30 minutes before slicing to allow juices to redistribute.
5. Serve:
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Slice between the bones (if bone-in) for even portions.
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Serve with au jus, horseradish sauce, or creamy mashed potatoes.
Tips
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Season generously: Prime rib is rich and forgiving; the seasoning crust makes a huge difference.
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Bone-in vs boneless: Bones add flavor and help retain moisture.
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Make ahead: Rub the roast with seasonings a day in advance for deeper flavor.
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Optional: Sear in a hot skillet before roasting for an extra crust.
If you want, I can also give a simple 3-ingredient version that’s mostly hands-off and still turns out tender and juicy—a lifesaver for first-time prime rib cooks.
Do you want me to provide that version?
