Description

There’s nothing quite like the aroma of a perfectly roasted prime rib filling your home during the holidays. Whether it’s a festive family gathering, a cozy winter evening, or a special occasion, this juicy, tender herb-rubbed prime rib roast is the ultimate centerpiece for your table. Inspired by generations of holiday feasts, this recipe celebrates the timeless tradition of slow-roasting a prime cut of beef to perfection. With its golden, herb-crusted exterior and melt-in-your-mouth interior, this prime rib roast is sure to become a cherished holiday classic.

Ingredients

Scale

1 (5-7 pound) prime rib roast, bone-in or boneless
4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon coarse sea salt
2 teaspoons freshly ground black pepper
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (optional)
1 cup beef broth (for au jus)
2 tablespoons unsalted butter, softened

Cook Mode Prevent your screen from going dark

Instructions

Remove the prime rib from the refrigerator and let it come to room temperature for about 2 hours. Pat dry with paper towels.
In a small bowl, combine olive oil, garlic, rosemary, thyme, parsley, salt, black pepper, onion powder, paprika, and red pepper flakes. Mix into a thick paste.
Rub the herb mixture evenly over the entire roast, pressing gently to adhere.
Place a wire rack in a roasting pan and set the roast fat side up. Insert a meat thermometer into the thickest part, avoiding bone.
Preheat oven to 475°F (245°C) and roast for 20-30 minutes to form a crust.
Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Remove roast from oven, tent with foil, and rest 20-30 minutes.
For au jus, place roasting pan over medium heat, add beef broth, and stir, scraping browned bits. Simmer 5-10 minutes and finish with butter. Strain if desired.
Carve roast against the grain into thick slices and serve with au jus.

Notes

Seasoning in advance enhances flavor; refrigerate overnight if possible.
Use a digital thermometer for accurate doneness.
Resting the roast is essential for juicy slices.
Boneless roasts cook slightly faster than bone-in; adjust accordingly.
Customize herbs to your preference; fresh rosemary, thyme, and parsley work best.

Prep Time: 30 minutes (+2 hours for bringing meat to room temperature)
Cook Time: 1.5–2.5 hours