Ingredients
- 1 (4-6 lb) bone-in prime rib roast
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 5 garlic cloves, minced
- 2 tbsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 cup beef broth (optional, for pan drippings)
- 2 tbsp unsalted butter (optional, for extra richness)
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Prepare the Prime Rib: Pat the prime rib dry with paper towels. Rub the entire surface of the roast with olive oil, then coat it with Dijon mustard. Sprinkle with minced garlic, rosemary, thyme, salt, and pepper.
- Roast the Meat: Place the prime rib in a roasting pan, fat side up. Roast the prime rib for 15 minutes at 450°F (230°C) to get a sear on the outside.
- Lower the Temperature: After the initial searing, reduce the oven temperature to 325°F (163°C). Continue roasting for 1.5 to 2 hours, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Well-done: 150°F (66°C)
- Rest the Meat: Once the prime rib reaches your desired doneness, remove it from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute.
- Optional Gravy: While the meat rests, you can make a simple pan gravy. Pour the beef drippings from the roasting pan into a saucepan, add beef broth, and bring to a simmer. Whisk in butter for a smoother finish.
- Serve: Slice the prime rib and serve with your favorite sides and gravy. Enjoy!
Feel free to adjust the seasoning and cooking time based on your preferences!