Ingredients
- 1 (4–6 lb) prime rib roast, bone-in or boneless
- 2–3 tbsp olive oil
- 4–5 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp coarse kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp onion powder
- 1 tbsp paprika (optional, for color)
Instructions
- Prep the roast: Remove the prime rib from the refrigerator 2–3 hours before cooking so it reaches room temperature. Pat dry with paper towels.
- Season generously: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, onion powder, and paprika. Rub this mixture all over the roast.
- Preheat oven: Set oven to 500°F (260°C) for the initial sear.
- Sear the roast: Place the roast, fat side up, on a rack in a roasting pan. Roast at 500°F for 15 minutes to create a crust.
- Lower temperature & roast: Reduce oven temperature to 325°F (165°C) and cook until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
Check with a meat thermometer; cooking time is usually 15–20 minutes per pound.
- Rest before carving: Remove roast from oven, tent loosely with foil, and let it rest for 20–30 minutes. This allows juices to redistribute.
- Carve & serve: Slice against the grain into thick slices and serve with au jus or creamy horseradish sauce.
If you want, I can also give you a chef’s trick for perfectly crisp edges without overcooking the inside. Would you like me to include that?