Here’s a tasty, classic Prime Rib recipe that brings out the rich, beefy flavor with a crusty, herb-packed exterior and juicy, tender interior. Perfect for holidays, celebrations, or when you just want to impress.
🥩 Perfect Prime Rib Roast
⭐ Serves: 6–8
⏰ Prep Time: 15 mins | Cook Time: 2–2.5 hrs | Resting Time: 30 mins
🛒 Ingredients:
- 1 bone-in prime rib roast (5–6 lbs, about 2–3 ribs)
- 3 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
- 1 tbsp coarse kosher salt
- 1 tbsp freshly cracked black pepper
- Optional: 1 tsp onion powder or paprika for extra flavor
🔪 Instructions:
1. Prep the Meat:
- Let the roast sit at room temperature for 1–2 hours before roasting.
- Preheat your oven to 500°F (260°C).
2. Season the Roast:
- In a small bowl, mix olive oil (or butter), garlic, rosemary, thyme, salt, and pepper.
- Pat the roast dry with paper towels, then rub the seasoning mixture all over, including the sides and under any fat cap.
3. Roast at High Heat (for the crust):
- Place the roast bone-side down in a roasting pan or on a wire rack inside a sheet pan.
- Roast at 500°F for 15 minutes to develop a crust.
4. Reduce Heat and Roast Low & Slow:
- After 15 minutes, reduce oven temperature to 325°F (160°C).
- Continue roasting for:
- Rare: 120°F internal temp (~11–12 mins/lb)
- Medium-Rare: 130°F (~13–14 mins/lb)
- Medium: 135–140°F (~15 mins/lb)
📍 Use a meat thermometer — it’s the best way to ensure perfection.
5. Rest the Roast:
- Remove from the oven, tent loosely with foil, and let rest for 20–30 minutes before carving.
- This allows juices to redistribute and temp to rise slightly (5–10°F).
🍷 Serving Suggestions:
- Slice across the grain into thick slices.
- Serve with:
- Creamy horseradish sauce or au jus
- Roasted potatoes, Yorkshire pudding, or creamed spinach
🔥 Optional Horseradish Cream Sauce:
Mix:
- ½ cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
✅ Tips for Success:
- Bone-in keeps it juicier, but boneless works too — just adjust the cooking time.
- Dry-aging the meat in the fridge (uncovered for 1–3 days) enhances the flavor.
- Don’t skip resting time — it’s essential for a juicy roast!
Want a reverse-seared version, garlic-crusted, or a sous vide method next?