Nothing impresses quite like a perfectly cooked Prime Rib Roast—juicy, tender, and packed with rich beef flavor. This classic roast features a savory garlic-herb crust and a beautifully pink, melt-in-your-mouth center. Whether you’re cooking for a holiday, a special family dinner, or simply craving something extraordinary, this recipe delivers show-stopping results every time.
Ingredients
1 standing rib roast (Prime Rib), 4–6 lbs, bone-in
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp coarse kosher salt
1½ tsp freshly ground black pepper
1 tsp Dijon mustard (optional, for extra depth)
1 tsp onion powder
½ tsp smoked paprika (optional)
Instructions
1️⃣ Bring to Room Temperature
Remove the prime rib from the refrigerator 1–2 hours before cooking. This ensures even roasting.
2️⃣ Preheat the Oven
Preheat your oven to 450°F (230°C).
3️⃣ Prepare the Herb Rub
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, Dijon mustard, onion powder, and smoked paprika.
4️⃣ Season the Roast
Pat the roast dry with paper towels. Rub the herb mixture generously over all sides, pressing it into the meat.
5️⃣ High-Heat Start
Place the roast bone-side down in a roasting pan. Roast at 450°F (230°C) for 20 minutes to create a flavorful crust.
6️⃣ Slow Roast
Reduce oven temperature to 325°F (165°C) and continue roasting:
Medium-rare: 15 minutes per pound (internal temp 130–135°F / 54–57°C)
Medium: 18 minutes per pound (internal temp 140°F / 60°C)
7️⃣ Rest the Meat
Remove from oven, tent loosely with foil, and let rest 20–30 minutes. This keeps the meat juicy.
8️⃣ Slice & Serve
Cut between the bones and slice thick or thin as desired. Serve with the pan juices.
Serving Suggestions
Creamy mashed potatoes
Roasted vegetables
Yorkshire pudding
Horseradish sauce or au jus