Here’s a classic Prime Rib Roast recipe—juicy, tender, and perfectly seasoned for a special meal 🥩✨
Prime Rib Roast
Serves: 6–8
Time: ~2–2.5 hours (depends on size)
Ingredients
- 4–6 lb prime rib roast (bone-in or boneless)
- 2–3 tbsp olive oil
- 4–5 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary or fresh sprigs
- 1 tsp dried thyme or fresh sprigs
- Optional: 1–2 tsp Dijon mustard
Instructions
- Prep roast:
- Remove the roast from the fridge 1–2 hours before cooking to bring it to room temperature.
- Preheat oven to 450°F (230°C).
- Season:
- Mix olive oil, garlic, salt, pepper, rosemary, thyme, and optional mustard into a paste.
- Rub all over the roast.
- Roast:
- Place the roast fat-side up on a rack in a roasting pan.
- Roast at 450°F (230°C) for 15–20 minutes to sear the outside.
- Reduce heat to 325°F (160°C) and continue roasting:
- Rare: 120–125°F internal temp
- Medium-rare: 130–135°F
- Medium: 140–145°F
- This usually takes 1–1.5 hours depending on roast size. Use a meat thermometer for accuracy.
- Rest:
- Remove roast and tent with foil. Let rest 20–30 minutes before slicing. Resting allows juices to redistribute.
- Serve:
- Slice between the ribs (if bone-in) or into thick slices. Serve with au jus or horseradish sauce.
Tips & Variations
- Garlic herb butter: Mix softened butter with garlic and herbs, then spread over roast before baking for extra richness.
- Crusty exterior: Coat the roast with coarse salt and freshly cracked black pepper for a flavorful crust.
- Make-ahead: Season the roast the night before and refrigerate uncovered to dry-brine for extra flavor.
- Oven shortcut: Use a convection oven for slightly faster cooking and more even browning.
If you want, I can also give a slow-roast, super-tender method that makes the meat melt-in-your-mouth, perfect for a holiday dinner. Do you want that?
