PRIME RIB RECIPE
This prime rib is tender, juicy, and full of flavor. Slow-roasted with a garlic-herb crust, it makes a show-stopping centerpiece for holiday dinners, special occasions, or family gatherings.
Ingredients
- 4 –5 lb prime rib roast bone-in
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
Instructions
Preheat Oven:
- Preheat oven to 450°F (230°C).
Prepare Roast:
- Pat prime rib dry. Mix garlic, olive oil, salt, pepper, rosemary, and thyme. Rub mixture all over the roast.
Roast Prime Rib:
- Place roast on a rack in a roasting pan, fat side up. Roast for 15 minutes at 450°F, then reduce temperature to 325°F (165°C) and continue roasting for 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches 130°F–135°F for medium-rare.
Rest:
- Remove roast from oven, tent with foil, and let rest for 20–25 minutes before slicing.
Serve:
- Slice between the bones for bone-in presentation and serve with your favorite sides and au jus or horseradish sauce.
Notes
- Make Ahead: Season roast a day in advance for deeper flavor; store covered in fridge.
- Flavor Boost: Add a mustard rub or garlic butter for extra richness.
- Serving Suggestions: Serve with roasted vegetables, mashed potatoes, or a creamy horseradish sauce.
- Allergy-Friendly Options: Naturally gluten-free.
- Storage Tips: Store leftovers in an airtight container in fridge up to 3 days; reheat gently.