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!