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Perfect Prime Rib Roast

A juicy, perfectly cooked prime rib roast with a crispy herb-crusted exterior, sliced to reveal a tender pink interior.
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A guide to roasting a prime rib for a special occasion, ensuring a juicy and tender result with a flavorful crust.

Ingredients

Scale
  • 1 (5-7 pound) standing rib roast, bone-in
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib dry with paper towels.
  3. In a small bowl, mix together olive oil, kosher salt, black pepper, garlic powder, dried rosemary, and dried thyme to create a paste.
  4. Rub the paste all over the prime rib.
  5. Place the roast, fat side up, on a rack in a roasting pan.
  6. Roast at 450°F (230°C) for 15 minutes.
  7. Reduce the oven temperature to 325°F (160°C).
  8. Continue roasting for about 12-15 minutes per pound for medium-rare, or until a meat thermometer inserted into the thickest part registers 120-125°F (49-52°C).
  9. Remove the roast from the oven and let it rest, tented loosely with foil, for 20-30 minutes before carving.
  10. Carve into thick slices and serve immediately.

Notes

  • For a more intense garlic flavor, insert whole garlic cloves into the roast before applying the herb paste.
  • If you prefer a more well-done roast, increase the internal temperature to 130-135°F (54-57°C).
  • Allowing the roast to rest is crucial for juicy, tender meat.

Nutrition

Find it online: https://kitchenslang.com/prime-rib-showstopper-roast/