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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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 2 30

Resting time: 30

Total Time: 3 20

Servings: Servings

Calories: 520kcal

Author: Paula

Cost: $70

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

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

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Instructions

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

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