Description
A perfectly cooked prime rib is the ultimate centerpiece for any special occasion. This recipe combines a tender, juicy interior with a crispy, flavorful herb-butter crust. Ideal for festive dinners or cozy gatherings, it fills your home with irresistible aromas and creates a meal your family and friends will remember.
Ingredients
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1 (5–6 pound) prime rib roast, bone-in or boneless
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4 tablespoons unsalted butter, softened
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4 cloves garlic, minced
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2 tablespoons fresh rosemary, finely chopped
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2 tablespoons fresh thyme, finely chopped
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1 tablespoon fresh parsley, finely chopped
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1 tablespoon olive oil
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2 teaspoons salt
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1 teaspoon freshly ground black pepper
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1 teaspoon onion powder
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Optional: vegetables for roasting, such as carrots, onions, and potatoes
Instructions
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Remove the prime rib from the refrigerator at least one hour before cooking to allow it to reach room temperature. Pat dry with paper towels.
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In a small bowl, combine softened butter, garlic, rosemary, thyme, and parsley. Add a pinch of salt and black pepper, mixing until fully incorporated.
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Drizzle olive oil over the roast and rub it over the entire surface. Generously season with salt, pepper, and onion powder, then massage the herb butter into the meat.
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Preheat the oven to 450°F (230°C).
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Place the prime rib on a rack in a roasting pan, fat side up. Roast at 450°F for 15–20 minutes to form a crust.
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Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125–130°F (51–54°C) for medium-rare, about 1.5–2 hours depending on size.
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Remove from the oven and tent loosely with foil. Rest for 20–30 minutes.
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Optional: Roast vegetables in the same pan while the meat rests. Toss with olive oil, salt, and pepper, then roast at 400°F (205°C) for 25–30 minutes.
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Carve the prime rib against the grain and serve with pan juices and roasted vegetables.
Notes
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Use a heavy-duty roasting pan for best results.
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Fresh herbs give brighter flavor; dried can be used in a pinch.
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Resting the roast ensures juices are redistributed.
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Leftover prime rib works well in sandwiches, salads, or hash.
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Carve against the grain for maximum tenderness.
- Prep Time: 30 minutes (plus 1 hour for room temperature)
- Cook Time: 1 hour 45 minutes–2 hours