Ingredients
- 1 prime rib roast (4–6 lbs)
- 3 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Optional: 1 tsp onion powder
Instructions
1. Bring to Room Temperature
Remove the roast from the refrigerator 1–2 hours before cooking. Pat dry with paper towels.
2. Season the Roast
Mix olive oil, garlic, salt, pepper, rosemary, thyme, and onion powder.
Rub the mixture all over the roast.
3. Preheat the Oven
Preheat oven to 450°F (230°C).
4. Start with High Heat
Place the roast on a rack in a roasting pan (fat side up).
Roast at 450°F for 15 minutes to create a crust.
5. Slow Roast
Reduce oven temperature to 325°F (165°C) and cook until internal temperature reaches:
- 120°F (49°C) – Rare
- 125°F (52°C) – Medium Rare
- 135°F (57°C) – Medium
(About 15 minutes per pound.)
6. Rest the Meat
Remove from oven and let it rest for 20–30 minutes before slicing. This keeps it juicy.
Optional Au Jus (Quick)
- Pour pan drippings into a small saucepan.
- Add 1 cup beef broth.
- Simmer 5 minutes and season to taste.
Tips for Perfect Prime Rib
✔ Always use a meat thermometer
✔ Let the roast rest before slicing
✔ Slice against the grain for tenderness