Ingredients:
1 (4–6 lb / 1.8–2.7 kg) prime rib roast, bone-in or boneless
2–3 tbsp olive oil
4 cloves garlic, minced
2 tsp fresh rosemary, chopped (or 1 tsp dried)
2 tsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp kosher salt
1 tsp black pepper
Optional: 1 tsp onion powder
Instructions:
Prepare the roast: Remove the prime rib from the refrigerator 1–2 hours before cooking to bring it to room temperature.
Preheat oven: Preheat oven to 450°F (230°C).
Season the roast: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and onion powder. Rub the mixture all over the roast.
Roast at high heat: Place the roast on a rack in a roasting pan, fat side up. Roast in the preheated oven for 15–20 minutes to create a crust.
Reduce heat and continue roasting: Lower the oven temperature to 325°F (160°C) and continue roasting until the desired doneness is reached:
Rare: 120–125°F (49–52°C) internal
Medium-rare: 130–135°F (54–57°C) internal
Medium: 140–145°F (60–63°C) internal
This usually takes about 1.5–2 hours depending on roast size. Use a meat thermometer for accuracy.
Rest the roast: Remove from oven and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute.
Carve and serve: Slice between the bones (if bone-in) or into thick slices for boneless. Serve with au jus or horseradish sauce if desired.
Tips:
For an extra flavorful crust, you can add mustard or garlic powder to the rub.
Make sure to let the meat rest before carving—this keeps it juicy.
Serve with roasted vegetables, mashed potatoes, or a creamy horseradish sauce.