A Prime Rib Roast is the ultimate show-stopping centerpiece for celebrations and family gatherings. With a flavorful herb-garlic crust and a perfectly juicy interior, this classic roast delivers restaurant-quality results right from your oven.
⏱ Prep & Cook Time
- Prep Time: 20 minutes
- Resting Time: 20 minutes
- Cook Time: 1 hour 30 minutes (approx.)
- Total Time: ~2 hours 10 minutes
- Servings: 6–8
🍳 Equipment
- Roasting pan with rack
- Meat thermometer
- Sharp knife
- Cutting board
- Aluminum foil
🥘 Ingredients
- 1 prime rib roast (5–7 lbs, bone-in or boneless)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp salt
- 1½ tsp black pepper
📝 Ingredient Notes
- Prime rib cut: Bone-in adds extra flavor and helps retain moisture.
- Herbs: Fresh herbs are best, but dried can be used (reduce by half).
- Room temperature: Let roast sit out 1 hour before cooking for even roasting.
👨🍳 Instructions
1. Prepare the roast
- Remove prime rib from refrigerator 1 hour before cooking.
- Preheat oven to 450°F (230°C).
- Pat roast dry with paper towels.
2. Season
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Rub mixture evenly over the entire roast.
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3. Roast (high-heat method)
- Place roast fat-side up on a rack in a roasting pan.
- Roast at 450°F for 20 minutes to develop a crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting:
- Rare: 120–125°F internal
- Medium-rare: 130–135°F internal
- Medium: 140–145°F internal
(Approx. 15 minutes per pound after the initial high heat.)
4. Rest
Remove roast from oven and tent loosely with foil.
Let rest 20 minutes before slicing.
5. Serve
Slice against the grain and serve with au jus, horseradish sauce, or roasted vegetables.
📊 Nutrition (Approx per serving)
- Calories: 520
- Protein: 42g
- Fat: 38g
- Carbs: 1g
⭐ Tips & Variations
- Extra juicy: Use a meat thermometer — don’t overcook.
- Crust upgrade: Add Dijon mustard to the herb rub.
- Reverse sear: Roast at 250°F first, then blast at 500°F for 10 minutes.
- Leftovers: Perfect for sandwiches or prime rib hash.
- Gravy idea: Use pan drippings to make rich au jus.
