Prime Rib Roast

Bone-in prime rib roast seasoned with garlic, rosemary, and thyme, then oven-roasted for a crisp crust and tender, juicy center. This easy prime rib recipe is ideal for Christmas dinner, holiday gatherings, or special occasions. Includes cooking times by weight and temperature chart for rare to medium doneness. Perfect for hosting or family meals.

This classic bone-in prime rib roast is seasoned with a simple garlic and herb rub and roasted to perfection. With a crisp crust and juicy interior, this prime rib is perfect for special occasions, holidays, or a memorable Sunday dinner.

Ingredients

For the Roast

• 7 lb beef prime rib (bone-in)
• 3 ½ tsp sea salt, divided
• ½ Tbsp freshly ground black pepper
• 1 tsp fresh rosemary, minced (or ½ tsp dried rosemary)
• ½ tsp fresh thyme, minced (or ¼ tsp dried thyme)
• 6 garlic cloves, finely chopped
• 3 Tbsp extra light olive oil

Instructions

Prepare the Roast

1. Carefully cut the ribs away from the roast along the bones, keeping them in one piece. Reattach the ribs by tying them back onto the roast with kitchen twine at 1-inch intervals.
2. Season the entire roast with 2 teaspoons of salt. Cover loosely with plastic wrap and let it sit at room temperature for 3 hours. This step ensures even cooking.

Preheat and Make the Rub

3. Preheat the oven to 500°F (260°C) with the rack in the lower third.
4. In a small bowl, mix together the remaining 1 ½ teaspoons salt, black pepper, rosemary, thyme, garlic, and olive oil to form a paste.

Season and Roast

5. Pat the roast dry with paper towels. Rub the garlic and herb mixture evenly over the top and sides.
6. Place the roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part of the meat.
7. Roast at 500°F for 15 minutes to develop a crust.

Finish Cooking

8. Reduce oven temperature to 325°F (163°C) and continue roasting based on desired doneness:
   • Rare: 10–12 min per pound (120°F internal temp)
   • Medium Rare: 13–14 min per pound (130°F internal temp)
   • Medium: 14–15 min per pound (140°F internal temp)
   • Medium Well: (150°F internal temp)

Rest and Serve

9. Once done, transfer the roast to a cutting board. Tent loosely with foil and rest for 30 minutes before carving.
10. Remove the twine and bones, then slice the roast to your desired thickness and serve.

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Tips

• Bringing the roast to room temperature before cooking helps it cook more evenly.
• Use a meat thermometer for best results—doneness is best judged by internal temperature.
• Resting after roasting locks in juices for tender, flavorful slices.

Variations and Substitutions

• Use avocado oil instead of olive oil for a higher smoke point.
• Add crushed fennel seeds or smoked paprika to the rub for added depth.
• Swap fresh herbs with dried in a 3:1 ratio if needed.

FAQs

Do I need to cut and tie the bones back on?
Yes, this allows you to season all sides of the roast and makes carving easier after cooking.

Can I make this without a bone-in roast?
Yes, boneless prime rib works as well. Adjust the cooking time slightly, and use a roasting rack.

What if I don’t have a meat thermometer?
It’s strongly recommended for accuracy, but as a rough guide, medium-rare is reached when the roast springs back slightly when pressed.

Serving Suggestions

• Serve with classic sides like creamy mashed potatoes, roasted vegetables, or horseradish sauce.
• Ideal centerpiece for holiday dinners such as Christmas, Easter, or New Year’s.
• Pair with red wine such as Cabernet Sauvignon or Merlot.

Why You’ll Love This Recipe

• Simple seasoning highlights the rich flavor of prime rib
• Crispy, well-seasoned crust with tender, juicy interior
• Reliable results with minimal ingredients
• Perfect for feeding a crowd or celebrating a special occasion