Description

This classic Prime Rib recipe delivers a succulent, flavorful roast perfect for special occasions or holiday meals. Featuring a robust herb and garlic crust, the prime rib is slow-roasted to tender perfection with a beautifully browned exterior and a juicy, medium-rare center. The method includes removing the ribs, tying them back to form a natural rack, and careful temperature control to achieve optimal doneness.

Ingredients

Scale

Prime Rib

5 to 7 pounds prime rib (3 ribs)
2 tablespoons vegetable oil or olive oil
4 cloves garlic, minced
2 teaspoons kosher salt
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary, crushed)
1½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme leaves)
¾ teaspoon black pepper

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Instructions

Rest the Roast: Remove the prime rib from the refrigerator and allow it to come to room temperature for 2 hours, ensuring even cooking throughout.
Preheat Oven: Set your oven to preheat at 475°F (246°C) to create a hot initial roasting environment for the perfect crust.
Remove Bones: If your prime rib has ribs attached, lay it bone side up on a cutting board. Carefully cut along the bones using a sharp knife to remove them while keeping as close to the bones as possible.
Tie Bones to Roast: Position the roast back on top of the bones where removed, then tie the bones securely to the meat with kitchen twine to form a natural roasting rack. Score the fat cap at 1-inch intervals about 1/8-inch deep to help render fat.
Prepare Seasoning: In a small bowl, combine the vegetable oil, minced garlic, kosher salt, rosemary, thyme, and black pepper. Stir well to make a savory herb paste.
Season the Roast: Pat the roast dry using paper towels. Rub the seasoning mixture all over the roast evenly, coating every surface.
Arrange for Roasting: Place the roast fat-side up in a large roasting pan. If bones remain attached, they act as a natural rack; otherwise, use a rack in the pan. Insert a digital meat thermometer probe into the thickest part of the meat, avoiding contact with bones.
Initial High-Heat Roast: Roast the prime rib uncovered at 475°F for 15 minutes to develop a crispy crust.
Lower Oven Temperature and Continue Roasting: Without opening the oven door, reduce the temperature to 300°F and roast until the internal temperature reaches 120°F for medium-rare doneness, about 75 more minutes depending on the size.
Rest the Meat: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes, allowing the internal temperature to rise gently to 125–130°F, perfect for medium-rare.
Carve and Serve: Use kitchen scissors to cut the twine and remove the bones. Place the roast on a cutting board and slice into ¾-inch thick pieces for serving.

Notes

Letting the roast rest at room temperature for 2 hours prior to cooking ensures even roasting.
Cooking times vary based on the size of the roast; check internal temperature regularly.
The resting period after roasting allows juices to redistribute, locking in moisture and enhancing tenderness.
Adjust final doneness by monitoring temperature: 120°F for rare, 125–130°F for medium-rare, 135°F for medium.
Use a digital meat thermometer for precise temperature readings.