Prime Rib
Juicy, tender prime rib roast with a flavorful crust, perfect for special occasions.
15 mins
Prep Time
2 hours
Cook Time
6
Servings
Ingredients
- 1 (5-pound) prime rib roast
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon onion powder
Nutrition Facts
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Instructions
Preheat the oven to 450°F (230°C). Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and onion powder to create a paste.
Rub the paste all over the prime rib, ensuring it is evenly coated on all sides.
Place the prime rib on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast.
Roast in the preheated oven for 15 minutes to sear the outside, then reduce the oven temperature to 325°F (165°C).
Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 1.5 to 2 hours.
Remove the prime rib from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.
Slice the prime rib against the grain and serve with your favorite sides.
Chef's Tips
- Room Temperature: Letting the prime rib sit at room temperature before cooking ensures even cooking throughout.
- Resting Time: Allowing the meat to rest after roasting is crucial for a juicy and tender result.
- Leftovers: Store leftover prime rib in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
- Herb Variations: Experiment with different herb combinations like sage or oregano for unique flavors.
- Searing: The initial high heat helps create a delicious crust on the outside of the roast.
