Instructions
1. Prepare the Roast
- Remove the prime rib from the refrigerator 2–3 hours before cooking to bring to room temperature.
- Preheat oven to 450°F (230°C).
- Mix garlic, rosemary, thyme, olive oil, salt, pepper, and paprika (if using) into a paste.
- Rub the mixture all over the roast, covering all sides.
2. Roast the Prime Rib
- Place 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 until desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- This usually takes about 13–15 minutes per pound at 325°F after searing. Use a meat thermometer for accuracy.
3. Rest the Roast
- Remove the roast from the oven and tent loosely with foil.
- Let it rest 20–30 minutes before slicing. This allows juices to redistribute and keeps the meat juicy.
4. Serve
- Slice between the ribs (if bone-in) or across the grain (if boneless).
- Serve with au jus, horseradish sauce, or your favorite sides like roasted vegetables and mashed potatoes.
✨ Tips:
- For extra flavor, insert slivers of garlic into small cuts in the roast before cooking.
- Make a simple au jus by deglazing the roasting pan with beef broth, red wine, and pan drippings.
- Letting the roast sit uncovered in the fridge overnight can create a beautiful crust when roasted (“dry-aged” effect at home).
If you want, I can also give you a slow-roasted prime rib version that’s even more tender and evenly cooked from edge to edge.
Do you want me to share that method?
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