🥩 Prime Rib Roast Recipe
Classic, herb-crusted, oven-roasted prime rib
🍽️ Serves: 6–10 (depending on roast size)
🕒 Total Time: ~3–4 hours (including resting)
🛒 Ingredients:
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1 prime rib roast (4–7 pounds, bone-in or boneless)
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2–3 tbsp olive oil
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1 tbsp kosher salt
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2 tsp black pepper
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2 tsp garlic powder
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1 tsp onion powder
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2 tsp fresh rosemary, chopped (or 1 tsp dried)
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2 tsp fresh thyme, chopped (or 1 tsp dried)
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6 cloves garlic, minced (optional)
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Optional: 1 tbsp Dijon mustard for flavor and crust help
🔪 Equipment:
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Roasting pan with rack
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Meat thermometer (digital or instant-read)
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Foil for resting
👩🍳 Instructions:
1. Let the roast come to room temperature:
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Remove from the fridge 1–2 hours before roasting. Pat dry with paper towels.
2. Preheat oven to 450°F (232°C).
3. Make the rub:
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Mix olive oil, salt, pepper, garlic powder, onion powder, herbs, and minced garlic (and Dijon if using) into a paste.
4. Season the roast:
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Rub the seasoning mix all over the roast — top, bottom, and sides.
5. Roast (high heat sear):
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Place the roast bone-side down or fat-side up on a rack in a roasting pan.
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Roast at 450°F for 15–20 minutes to develop a crust.
6. Lower the heat:
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Reduce oven temp to 325°F (163°C) and continue roasting:
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Rare: ~13–14 min/lb (120–125°F internal)
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Medium-Rare: ~15–16 min/lb (130–135°F)
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Medium: ~17–18 min/lb (135–140°F)
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Always check with a thermometer in the center of the roast (avoid bones).
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7. Rest the roast:
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Remove from oven when it’s 5–10°F below your desired doneness.
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Tent loosely with foil and rest for 20–30 minutes to let juices redistribute.
8. Slice and serve:
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Cut between the bones for bone-in.
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Serve with au jus, horseradish cream, or gravy.
🍷 Great With:
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Garlic mashed potatoes
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Creamed spinach
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Yorkshire pudding
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Roasted root vegetables
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Red wine (Cabernet, Syrah, or Zinfandel)
🔄 Optional Add-ons:
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Au Jus Sauce: Simmer pan drippings with beef broth and a splash of wine.
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Horseradish Cream Sauce: Mix sour cream, horseradish, lemon juice, and salt.
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Smoked Prime Rib: Do it low and slow in a smoker for incredible flavor.
Want a reverse-sear version, sous vide guide, or small roast for 2–4 people?
