Description

There’s something magical about a perfectly cooked prime rib roast. Whether it’s a festive holiday feast, a cozy weekend family dinner, or a special celebration, this roast is the centerpiece that steals the show. The rich aroma of a slow-roasted prime rib filling your kitchen sets the tone for an unforgettable meal.

Inspired by classic Sunday roasts, this recipe honors a tradition where family and friends gather around the table to enjoy not just a meal, but an experience. The combination of a flavorful herb rub, a high-heat sear, and slow roasting ensures each slice is tender, juicy, and full of flavor. This is a roast that makes any occasion feel truly special.

Ingredients

Scale

1 (5-6 lb) prime rib roast, bone-in
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon onion powder
1 teaspoon smoked paprika
Optional: fresh herbs for garnish (rosemary or thyme sprigs)

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Instructions

Remove the roast from the refrigerator at least 2 hours before cooking to allow it to come to room temperature. Pat dry with paper towels.
Preheat the oven to 450°F (230°C) for an initial high-heat sear.
Combine garlic, olive oil, salt, black pepper, rosemary, thyme, onion powder, and smoked paprika to make a rub. Coat the roast evenly with the mixture.
Place the prime rib, bone-side down, on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding the bone.
Roast at 450°F (230°C) for 20 minutes to create a crust.
Reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes.
Carve between the bones into thick slices. Arrange on a serving platter and garnish with fresh herbs if desired.

Notes

For the juiciest roast, choose a cut with good marbling.
Bring the meat to room temperature before cooking for even doneness.
Use a meat thermometer to avoid overcooking.
Resting the meat before carving allows juices to redistribute.
Serve with roasted vegetables, mashed potatoes, au jus, or horseradish sauce for a complete meal.

Prep Time: 15 minutes
Cook Time: 2–2.5 hours