Instructions
- Prepare the Roast
- Remove the prime rib from the fridge 1–2 hours before cooking to bring it to room temperature.
- Preheat oven to 450°F (230°C).
- Make the Garlic Parmesan Crust
- In a small bowl, mix minced garlic, Parmesan, olive oil, rosemary, thyme, salt, pepper, and Dijon mustard until it forms a thick paste.
- Season the Roast
- Pat the roast dry with paper towels.
- Rub the garlic-Parmesan mixture all over the surface of the roast, making sure it sticks well.
- Roast the Prime Rib
- Place the roast on a rack in a roasting pan, fat side up.
- Roast at 450°F (230°C) for 15–20 minutes to sear the outside.
- Reduce oven temperature to 325°F (165°C) and continue roasting:
- For rare: 120–125°F (49–52°C) internal temp (~1.5 hours)
- For medium-rare: 130–135°F (54–57°C) (~1.5–1.75 hours)
- For medium: 140–145°F (60–63°C) (~2 hours)
- Use a meat thermometer for perfect results.
- Rest the Roast
- Remove from oven and cover loosely with foil.
- Rest 15–20 minutes—temperature will rise slightly.
- Serve
- Slice thick and serve with roasted vegetables, mashed potatoes, or a simple au jus.
💡 Chef’s Tips:
- If you want an extra-crispy crust, broil the roast for the last 2–3 minutes.
- Fresh herbs make a big difference, but dried can work in a pinch.
- Leftovers? Thin slices are amazing on sandwiches with horseradish mayo.
If you like, I can also give you a twist with a cheesy garlic butter drizzle that makes it even more decadent and melts over the slices like magic.
Do you want me to add that version too?
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