Description
This Herb Crusted Prime Rib Roast recipe features a garlic and rosemary crust, slow-roasted for perfect doneness. Ideal for holidays and special occasions, this bone-in roast delivers tender, juicy slices with bold flavor. Learn how to cook prime rib to perfection, store leftovers, and impress your guests with minimal effort.
Ingredients
1 (5–6 lb) bone-in prime rib roast
5 cloves fresh garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves
2 tablespoons kosher salt
1 tablespoon cracked black pepper
3 tablespoons olive oil
Instructions
1. Remove the prime rib from the fridge and let it sit at room temperature for 1.5 to 2 hours before roasting.
2. Preheat the oven to 500°F (260°C). Pat the roast dry thoroughly using paper towels.
3. In a bowl, mix together the garlic, rosemary, thyme, salt, pepper, and olive oil to create a thick paste.
4. Rub the herb mixture all over the roast, coating it evenly on all sides.
5. Place the roast bone-side down in a roasting pan fitted with a rack.
6. Roast at 500°F for 20 minutes, then reduce the oven temperature to 325°F (163°C) and continue roasting for 13–15 minutes per pound for medium-rare.
7. Use a meat thermometer to check the internal temperature—aim for 120°F for rare, 130°F for medium-rare.
8. Remove the roast from the oven and tent it with foil. Let it rest for 20–30 minutes before carving.
9. Slice between the bones and serve with your favorite sides or sauces.
Notes
Letting the roast come to room temperature ensures even cooking from edge to center.
Don’t skip the resting phase—this helps lock in the juices for tender slices.
Always use a meat thermometer for precision, especially with expensive cuts like prime rib.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz slice
- Calories: 580
- Sugar: 0
- Sodium: 880
- Fat: 46
- Saturated Fat: 20
- Unsaturated Fat: 23
- Trans Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 42
- Cholesterol: 140