A prime rib roast is the ultimate show-stopping centerpiece—luxuriously tender, richly marbled, and roasted to juicy perfection. With a deeply caramelized crust and a buttery, melt-in-your-mouth interior, this classic cut turns any dinner into a celebration.
Prime Rib Roast
6
servings20
minutes2
hours15
minutesFew dishes feel as indulgent as a perfectly cooked prime rib roast. Infused with garlic, herbs, and beefy richness, every slice delivers bold flavor and elegant simplicity, making it a timeless favorite for holidays, special occasions, or when you want to impress without apology.
Ingredients
1 (5–6 lb) prime rib roast (bone-in preferred)
2 tbsp olive oil or softened butter
4 cloves garlic, minced
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tsp onion powder (optional)
Directions
- Remove the prime rib from the refrigerator 1–2 hours before cooking. Pat dry with paper towels.
- Preheat oven to 450°F (230°C). Rub the roast all over with olive oil or butter. Mix garlic, salt, pepper, rosemary, thyme, and onion powder, then coat the roast evenly.
- Place roast fat-side up on a rack in a roasting pan. Roast at 450°F for 20 minutes to develop a deep crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting for about 1 hour 45 minutes, or until internal temperature reaches:
120–125°F for rare
130–135°F for medium-rare - Remove from oven, tent loosely with foil, and rest for 20–30 minutes. Temperature will rise slightly as it rests.
- Slice thick or thin as desired and serve with au jus, horseradish sauce, or roasted vegetables.
