Perfect Prime Rib Roast
Ingredients (serves 6–8)
1 (5–7 lb) prime rib roast, bone-in or boneless
4–5 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
Optional: 1–2 tbsp Dijon mustard
Instructions
Prep the Roast:
Remove the roast from the fridge 1–2 hours before cooking to bring it to room temperature.
Pat it dry with paper towels.
Make the Herb Rub:
In a small bowl, combine garlic, rosemary, thyme, salt, pepper, and olive oil.
Optional: mix in Dijon mustard for extra flavor.
Season the Roast:
Rub the herb mixture all over the roast, making sure to coat evenly.
Roasting:
Preheat oven to 450°F (230°C).
Place the roast on a rack in a roasting pan, fat side up.
Roast for 15–20 minutes to sear the outside.
Lower the Heat:
Reduce oven temperature to 325°F (165°C).
Continue roasting 15 minutes per pound for medium-rare (internal temp 130–135°F / 54–57°C).
For medium, aim for 140–145°F (60–63°C).
Rest the Meat:
Remove the roast from oven and cover loosely with foil.
Let it rest 20–30 minutes before slicing.
Resting ensures the juices stay in the meat.
Serve:
Slice between the ribs if bone-in, or just slice across the grain if boneless.
Serve with horseradish sauce, au jus, or your favorite sides.
💡 Tips for a Masterful Prime Rib:
Use a meat thermometer for perfect doneness.
Let the roast sit at room temp before cooking—it cooks more evenly.
Don’t skip the resting step; it’s what keeps it juicy.
