Prime Rib

Prime rib roast recipe with garlic, rosemary, and thyme, cooked to perfection for tender, juicy meat with a flavorful crust. This easy method uses a high-heat sear followed by slow roasting for consistent results. Perfect for holidays, special occasions, and family gatherings.

A tender, juicy, and perfectly seasoned prime rib roast that’s ideal for special occasions or holiday feasts.

Ingredients

• 5 pounds beef prime rib* (if larger, double all seasonings)
• Sea salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 8 cloves garlic, minced
• 1/4 cup olive oil
• Horseradish, for serving (optional)

Instructions

1. Bring the roast to room temperature
   Remove the prime rib from the refrigerator 1 hour before cooking. Season generously with sea salt on all sides, cover loosely with plastic wrap, and let it rest at room temperature. This ensures even cooking.
2. Prepare the oven
   Adjust the oven rack so the roast will sit in the center. Preheat to 500°F (260°C).
3. Mix the seasoning
   In a small bowl, combine 1 1/2 teaspoons sea salt, pepper, rosemary, thyme, garlic, and olive oil.
4. Season the roast
   Pat the roast dry with paper towels. Rub the seasoning mixture evenly over all sides.
   • For bone-in: Place in a roasting pan, bones down.
   • For boneless: Place on a roasting rack inside the pan.
5. Roast
   Bake at 500°F (260°C) for 15 minutes, then reduce the temperature to 325°F (165°C). Continue roasting until desired doneness, checking with a meat thermometer:
   • Rare: 120°F (49°C) – ~10–12 min/pound
   • Medium Rare: 130°F (54°C) – ~13–14 min/pound
   • Medium: 140°F (60°C) – ~14–15 min/pound
   • Medium Well: 150°F (66°C)
   Tip: Remove the roast 5–10°F before your target temperature, as it will continue cooking while resting.
6. Rest and carve
   Tent the roast loosely with foil and let it rest for 30 minutes. Slice against the grain into 1/2-inch thick pieces. Serve with horseradish if desired.

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Tips

• Always let the meat come to room temperature before roasting to ensure even cooking.
• Use a reliable instant-read meat thermometer for accurate doneness.
• Resting the roast is crucial—it locks in juices for maximum tenderness.
• For more flavor, season the roast the night before and refrigerate uncovered.

Variations and Substitutions

• Herb variations: Swap rosemary and thyme for sage, oregano, or parsley.
• Garlic butter crust: Replace olive oil with softened butter for a richer finish.
• Spice rub: Add smoked paprika or cayenne for a subtle kick.
• Boneless roast: Reduce cooking time slightly since it heats faster.

FAQs

Can I make prime rib ahead of time?
You can roast it partially, rest it, and finish heating before serving, but it’s best cooked and served fresh.

What if I don’t have fresh herbs?
Use one-third the amount of dried herbs in place of fresh.

How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days or freeze for up to 3 months.

Serving Suggestions

• Serve with creamy mashed potatoes, roasted vegetables, or Yorkshire pudding.
• Pair with au jus or a red wine reduction sauce.
• Offer horseradish cream or Dijon mustard for a zesty touch.

Why You’ll Love This Recipe

• Produces a perfectly cooked roast every time.
• Elegant centerpiece for holiday dinners or celebrations.
• Customizable seasoning to match your taste.
• Juicy, tender, and full of rich beef flavor.