Description

A perfectly cooked medium-rare prime rib is the ultimate centerpiece for a cozy family dinner, a festive holiday gathering, or any special occasion that calls for indulgence. The aroma of fresh herbs and garlic roasting alongside a tender, juicy cut of beef fills the kitchen, creating anticipation long before the first slice is served. Inspired by traditional Sunday roasts and years of perfecting the technique, this recipe balances simplicity and sophistication, allowing home cooks to achieve restaurant-quality results with ease. From a golden-brown crust to a melt-in-your-mouth interior, every bite is rich, flavorful, and sure to impress.

Ingredients

Scale

1 (5-7 pound) prime rib roast, bone-in or boneless
4 tablespoons olive oil or softened butter
6 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika (optional)
1 cup beef broth
Optional garnish: fresh herbs for serving

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Instructions

Remove the prime rib from the refrigerator at least 1 hour before cooking to allow it to reach room temperature. Pat it dry with paper towels to ensure a crisp, flavorful crust.
Preheat the oven to 450°F (230°C) to create a high-heat environment for the initial sear, which will form a golden-brown crust and lock in juices.
In a small bowl, combine olive oil (or butter), minced garlic, rosemary, thyme, salt, black pepper, onion powder, and smoked paprika. Rub this mixture generously over the entire surface of the prime rib, making sure to cover every inch, including the ends and any crevices around the bone.
Place the roast on a rack in a roasting pan with the fat side up. Roast in the preheated oven for 20-25 minutes to develop a caramelized exterior.
Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare. Depending on the size, this can take 1.5 to 2.5 hours.
About halfway through roasting, pour 1 cup of beef broth into the bottom of the pan. This will create a moist cooking environment and prevent the drippings from burning.
Remove the prime rib from the oven and cover loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute throughout the meat.
Using a sharp carving knife, slice the roast against the grain into ½-inch to 1-inch thick pieces. Arrange on a serving platter and garnish with fresh herbs if desired. Serve with your favorite sides such as roasted vegetables or mashed potatoes.

Notes

Always use a meat thermometer to check for accurate doneness.
Resting the roast is crucial for juicy, tender slices.
You can prepare the herb rub a day in advance for convenience.
Pan drippings can be used to make a simple au jus for serving.
Adjust cooking time based on roast size and desired doneness.

Prep Time: 20 minutes
Cook Time: 2-2.5 hours