Ingredients
- 1 standing rib roast (prime rib), bone-in (about 5–7 lbs)
- 2–3 tbsp olive oil or softened butter
- 4–5 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
- 2 tbsp kosher salt
- 1 tbsp black pepper
Instructions
- Preheat oven to 450°F (230°C).
- Rub roast generously with olive oil or butter.
- Mix garlic, rosemary, thyme, salt, and pepper, then rub evenly all over the meat.
- Place roast bone-side down in a roasting pan with a rack.
- Roast for 15 minutes at high heat, then reduce oven temperature to 325°F (165°C).
- Continue roasting until desired doneness:
- Rare: 120°F (about 15 min per lb)
- Medium Rare: 130°F (about 20 min per lb)
- Medium: 140°F (about 25 min per lb)
- Remove from oven, tent loosely with foil, and let rest 20–30 minutes before carving.
- Slice into thick, juicy pieces and serve with au jus or horseradish sauce.
Would you like me to also add a short, heartwarming note/story about your grandma’s tradition with this recipe (something that makes it more personal for readers)?