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Prime Rib Roast

Experience the perfect blend of flavors with our Prime Rib Roast recipe. This guide provides step-by-step instructions to create a succulent, herb-crusted prime rib that’s cooked to perfection. Ideal for special occasions or a family dinner, this recipe guarantees a memorable meal.

Ingredients

Scale
  • 1bone-in prime rib roast (4to6pounds)4cloves garlic, minced2 tablespoonsolive oil2 tablespoonsfresh rosemary, chopped (or dried)2 tablespoonsfresh thyme, chopped (or dried)2 teaspoonskosher salt1 teaspoonblack pepper
  • 4cloves garlic, minced
  • 2 tablespoonsolive oil2 tablespoonsfresh rosemary, chopped (or dried)2 tablespoonsfresh thyme, chopped (or dried)2 teaspoonskosher salt1 teaspoonblack pepper
  • 2 tablespoonsfresh rosemary, chopped (or dried)2 tablespoonsfresh thyme, chopped (or dried)2 teaspoonskosher salt1 teaspoonblack pepper
  • 2 tablespoonsfresh thyme, chopped (or dried)
  • 2 teaspoonskosher salt1 teaspoonblack pepper
  • 1 teaspoonblack pepper

Instructions

  1. Let the prime rib roast sit at room temperature for 1-2 hours before cooking.Preheat oven to 450°F (232°C).Mix garlic, olive oil, rosemary, thyme, salt, and pepper to create a paste.Rub the paste evenly on the roast.Roast at 450°F for 20 minutes, then lower to 325°F.Continue roasting for 15-20 minutes per pound for medium-rare.Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  2. Preheat oven to 450°F (232°C).Mix garlic, olive oil, rosemary, thyme, salt, and pepper to create a paste.Rub the paste evenly on the roast.Roast at 450°F for 20 minutes, then lower to 325°F.Continue roasting for 15-20 minutes per pound for medium-rare.Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  3. Mix garlic, olive oil, rosemary, thyme, salt, and pepper to create a paste.Rub the paste evenly on the roast.Roast at 450°F for 20 minutes, then lower to 325°F.Continue roasting for 15-20 minutes per pound for medium-rare.Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  4. Rub the paste evenly on the roast.Roast at 450°F for 20 minutes, then lower to 325°F.Continue roasting for 15-20 minutes per pound for medium-rare.Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  5. Roast at 450°F for 20 minutes, then lower to 325°F.Continue roasting for 15-20 minutes per pound for medium-rare.Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  6. Continue roasting for 15-20 minutes per pound for medium-rare.Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  7. Remove from oven when internal temperature is a few degrees below 135°F.Let it rest for 15-20 minutes before carving.
  8. Let it rest for 15-20 minutes before carving.

Notes

The roast continues to cook slightly while resting.Adjust cooking time for preferred doneness.Serve with your favorite side dishes.
Adjust cooking time for preferred doneness.
Serve with your favorite side dishes.

  • Author: Chef Stella

Nutrition

  • Calories: 550
  • Sugar: 0g
  • Fat: 33g
  • Carbohydrates: 1g
  • Protein: 58g