Description
This prime rib roast is rich, tender, and incredibly flavorful, with a beautifully seasoned crust and a juicy, melt-in-your-mouth interior. Slow-roasted to perfection, it’s the ultimate centerpiece for holidays, family gatherings, or any time you want to serve an unforgettable meal. Each slice is buttery, beefy, and packed with deep, savory flavor.
Ingredients
1 prime rib roast (about 4–6 lbs / 2–3 kg)
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
5 cloves garlic, minced
2 teaspoons salt (or to taste)
1½ teaspoons black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon paprika (optional)
Preparation Method
Bring to Room Temperature
Remove the prime rib from the refrigerator at least 1 hour before cooking. This helps it cook evenly.
Prepare the Seasoning
In a small bowl, mix the butter, olive oil, garlic, salt, pepper, rosemary, thyme, and paprika until well combined.
Season the Meat
Pat the prime rib dry with paper towels. Rub the seasoning mixture generously over the entire roast, pressing it into the meat.
Preheat the Oven
Preheat your oven to 450°F (230°C).
Initial High-Heat Roast
Place the roast (fat side up) on a rack in a roasting pan. Roast at 450°F (230°C) for 20 minutes to create a flavorful crust.
Slow Roast
Reduce the oven temperature to 325°F (165°C) and continue roasting for about 15–20 minutes per pound, until the internal temperature
reaches:
120°F (49°C) for rare
130°F (54°C) for medium-rare
140°F (60°C) for medium
Rest the Meat
Remove the roast from the oven and tent loosely with foil. Let it rest for 20–30 minutes. This allows the juices to redistribute.
Slice & Serve
Slice thick or thin as desired and serve with au jus, roasted vegetables, or creamy mashed potatoes.
Result: A show-stopping prime rib with a crispy, herb-garlic crust and a tender, juicy center that everyone will remember.