prime rib roast recipe
This classic prime rib roast recipe results in a beautifully cooked, tender, and flavorful centerpiece for any special occasion. Perfectly seasoned and roasted, it’s sure to impress your guests.
Equipment
- 1 roasting pan
- 1 meat thermometer
- 1 cutting board
- 1 basting brush optional
- 1 aluminum foil
Ingredients
- 5-6 pounds prime rib roast, bone-in
- 2 tablespoons olive oil
- 4 teaspoons kosher salt
- 2 teaspoons black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup beef broth
Instructions
- Preheat your oven to 450°F (232°C).
- In a small bowl, mix the olive oil, kosher salt, black pepper, minced garlic, rosemary, and thyme to create a seasoning rub.
- Pat the prime rib roast dry with paper towels. Rub the seasoning mixture all over the entire roast, covering it evenly.
- Place the prime rib roast, bone-side down, in a roasting pan.
- Roast the meat in the preheated oven for 15 minutes to create a seared crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Once the desired temperature is reached, remove the roast from the oven and cover it loosely with aluminum foil. Allow it to rest for at least 20 minutes.
- Meanwhile, pour the beef broth into the roasting pan to deglaze, scraping up any bits stuck to the bottom.
- Slice the prime rib roast into even portions, serve with the deglazed broth or any preferred sauce.
Notes
For a medium doneness, target an internal temperature of 140°F (60°C).
Adjust seasoning based on personal taste. Herbs like thyme and rosemary can be replaced with other favorites.
Serve with sides like mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.