Description
This easy prime rib recipe delivers a tender, juicy roast with a flavorful garlic herb crust. Perfect for holidays, family dinners, and special occasions.
Ingredients
- 5 pounds beef prime rib* (if larger, double the spices/seasonings)
- Sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic, minced
- ¼ cup olive oil
- Horseradish, for serving (optional)
Instructions
Bring to room temperature – Remove prime rib from the refrigerator 1 hour before cooking. Season generously with salt, cover loosely with plastic wrap, and let sit.
Preheat oven – Adjust oven rack so the roast sits in the center. Preheat to 500°F (260°C).
Make the seasoning rub – In a small bowl, mix 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Prepare roast – Pat the roast dry. Rub seasoning over all sides. Place bone-in roast bone-side down in a cast-iron roasting pan, or boneless roast on a rack inside a roasting pan.
Roast – Bake at 500°F for 15 minutes. Reduce heat to 325°F and continue roasting until internal temperature reaches:
- Rare: 120°F (10–12 min/lb)
- Medium Rare: 130°F (13–14 min/lb)
- Medium: 140°F (14–15 min/lb)
- Medium Well: 150°F
(Remove roast 5–10°F before target temp; it will rise while resting.)
Rest – Tent loosely with foil and rest for 30 minutes.
Carve & serve – Slice against the grain into ½-inch slices. Serve with horseradish if desired.
Notes
- Use a meat thermometer for accurate results.
- Season the roast 24–48 hours ahead for a deeper flavor and better crust.
- Always rest the meat—this keeps it juicy.
- Save drippings for au jus sauce.
- Leftovers make delicious sandwiches, salads, or tacos.
- Prep Time: 15 minutes
- rising time: 1 hour
- Cook Time: 2 hours