Ingredients (for 6–8 servings)
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1 prime rib roast (bone-in, about 4–6 pounds)
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2–3 tablespoons olive oil
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4–5 cloves garlic, minced
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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Optional: 1–2 teaspoons Dijon mustard for extra flavor
Instructions
1. Prepare the Roast
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Remove the prime rib from the refrigerator about 2 hours before cooking to bring it to room temperature.
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Pat dry with paper towels.
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Mix olive oil, garlic, salt, pepper, rosemary, thyme, and mustard (if using).
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Rub mixture all over the roast, including under any fat layer.
2. Preheat Oven
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Preheat oven to 450°F (230°C).
3. Roasting
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Place the roast fat side up on a rack in a roasting pan.
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Roast at 450°F for 15–20 minutes to sear the outside.
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Reduce temperature to 325°F (160°C) and continue roasting:
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Rare: 120–125°F internal temperature
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Medium-Rare: 130–135°F
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Medium: 140–145°F
(Use a meat thermometer inserted into the thickest part of the roast, away from the bone.)
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4. Rest the Roast
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Remove from oven and tent loosely with foil.
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Rest for 20–30 minutes to allow juices to redistribute.
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Internal temperature will rise about 5–10°F during resting.
5. Carve and Serve
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Slice between the bones if bone-in, or in thick slices if boneless.
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Serve with au jus, horseradish sauce, or your favorite sides.
Tips for Perfect Prime Rib
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Bone-in vs. boneless: Bone-in roasts are more flavorful and cook more evenly.
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Season in advance: For deeper flavor, rub the roast with seasoning overnight in the fridge.
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High heat then low heat: This method gives a beautifully seared exterior and juicy interior.
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Use a thermometer: Guessing doneness can ruin a prime rib—internal temp is the best guide.
If you want, I can also give a “garlic herb crusted prime rib” recipe that’s restaurant-quality and extra flavorful, including instructions for making homemade au jus.
Do you want me to do that?
