This Perfect Prime Rib Roast is tender, juicy, and beautifully crusted with a simple herb and garlic rub. Using a foolproof roasting method ensures a restaurant-quality prime rib every time—perfect for Christmas, Thanksgiving, or any special occasion.
⏱ Prep Time
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Cook Time: 2–3 hours (depending on size)
- Total Time: About 3 hours
- Servings: 6–8
🍳 Equipment
- Roasting pan with rack
- Meat thermometer
- Sharp knife
- Aluminum foil
🥘 Ingredients
- 1 (5–7 lb) bone-in prime rib roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp kosher salt
- 1½ tsp black pepper
- 1 tsp onion powder (optional)
📝 Ingredient Notes
- Prime rib: Bone-in gives more flavor and moisture.
- Herbs: Fresh herbs are best, but dried can be used (use half).
- Salt: Kosher salt creates a flavorful crust without overpowering.
👨🍳 Instructions
1. Bring to room temperature
Remove roast from refrigerator 1–2 hours before cooking.
2. Preheat oven
Preheat oven to 450°F (230°C).
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3. Season
Mix olive oil, garlic, rosemary, thyme, salt, pepper, and onion powder.
Rub all over the roast.
4. High-heat start
Place roast fat-side up on rack.
Roast at 450°F for 20 minutes to form a crust.
5. Lower temperature
Reduce oven to 325°F (165°C) and continue roasting:
- Rare: 120–125°F internal
- Medium-rare: 130–135°F
- Medium: 140°F
(About 15 minutes per pound)
6. Rest
Tent loosely with foil and rest 30 minutes before slicing.
📊 Nutrition (Approx per serving)
- Calories: 620
- Protein: 42g
- Fat: 48g
- Carbs: 2g
⭐ Tips & Variations
- Garlic crust: Add crushed garlic during the last 30 minutes only.
- Horseradish rub: Mix 2 tbsp prepared horseradish into seasoning.
- Au jus: Deglaze pan with beef broth and red wine.
- No thermometer? Rare feels soft, medium firmer when pressed.
- Leftovers: Slice thin for sandwiches or steak & eggs.
