Ingredients:
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1 (4–6 lb) prime rib roast (bone-in or boneless)
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3–4 cloves garlic, minced
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2 tbsp olive oil
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2 tbsp kosher salt
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1 tbsp freshly ground black pepper
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1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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Optional: 1 tsp onion powder or smoked paprika for extra flavor
🔪 Instructions:
1. Prepare the Roast:
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Remove the prime rib from the fridge at least 2 hours before cooking to bring it to room temperature.
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Pat dry with paper towels.
2. Season:
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In a small bowl, mix garlic, olive oil, salt, pepper, rosemary, thyme, and any optional spices.
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Rub the mixture all over the roast, coating it evenly.
3. Preheat Oven:
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Preheat your oven to 450°F (230°C).
4. Initial Roast:
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Place the roast fat side up on a roasting rack in a pan.
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Roast at 450°F for 15 minutes to develop a nice crust.
5. Lower Temperature:
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Reduce oven temperature to 325°F (160°C).
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Continue roasting until internal temperature reaches your desired doneness:
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Rare: 120–125°F
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Medium Rare: 130–135°F
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Medium: 140–145°F
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This usually takes about 1 ½ to 2 ½ hours depending on size.
6. Rest:
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Remove roast from oven, tent loosely with foil.
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Let rest for at least 20–30 minutes to allow juices to redistribute.
7. Carve & Serve:
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Slice against the grain into thick slices.
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Serve with au jus, horseradish sauce, or your favorite sides.