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prime rib roast recipe plated dinner

Prime Rib Roast Recipe

This prime rib roast recipe delivers a perfectly juicy, tender roast with a golden crust and pink center. Simple seasoning, low-and-slow roasting, and a high-heat finish make this restaurant-quality dish easy for home cooks.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting time 30 minutes
Total Time 3 hours 20 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 5–6 lb Prime rib roast Bone-in or boneless
  • 2 tbsp Kosher salt Seasoning base
  • 1 tbsp Coarse black pepper Freshly cracked
  • 4 cloves Garlic Minced
  • 2 tbsp Fresh rosemary Chopped
  • 1 tbsp Fresh thyme Optional
  • 2 tbsp Unsalted butter Softened
  • 1 tbsp Dijon mustard Adds depth optional
  • — — Olive oil For light coating

Equipment

  • 1 Roasting Pan With rack for even heat circulation
  • 1 Meat Thermometer Digital preferred for accuracy
  • 1 Carving Knife Long and sharp for clean slices
  • 1 Foil For resting roast
  • 1 Small Bowl For mixing herb butter

Method
 

  1. 1 Preheat oven to 250°F. Let the roast sit at room temperature for 1 hour.
  2. 2 Pat dry and rub with olive oil, salt, pepper, garlic, rosemary, and thyme.
  3. 3 Place roast fat side up on a rack in a roasting pan. Insert meat thermometer.
  4. 4 Roast until internal temperature reaches 125°F for medium-rare (about 2½ hours).
  5. 5 Remove from oven and tent with foil. Rest 20–30 minutes.
  6. 6 Increase oven to 500°F and roast for 10 minutes for a crisp crust.
  7. 7 Slice against the grain and serve with horseradish cream or au jus.

Notes

Always bring the roast to room temperature before cooking for even results.
Use a meat thermometer, it’s the secret weapon behind every perfect prime rib roast recipe.
For a smoky version, rub the roast with smoked paprika and finish in the oven after smoking at 225°F for 3–4 hours.
Save the drippings for au jus, they’re liquid gold.