Description
Nothing says “celebration” quite like a perfectly roasted prime rib. Juicy, tender, and crowned with a savory crust, this recipe proves you don’t need a culinary degree to pull off restaurant-level magic. With just a handful of pantry staples, a good thermometer, and some patience, you’ll create a masterpiece that will have everyone talking long after the plates are cleared.
Ingredients
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1 (4–5 lb) bone-in or boneless prime rib roast (ask for first cut, ribs 10–12)
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2 tbsp olive oil or softened butter
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1 tbsp kosher salt
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1 tbsp freshly cracked black pepper
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2 tsp garlic powder
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1 tsp onion powder
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1 tbsp fresh rosemary or thyme (optional)
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Optional: 4 garlic cloves, halved | 1 onion, sliced for roasting bed
Instructions
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Prep – Remove roast from fridge 1–2 hrs before cooking; pat dry.
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Season – Rub with oil/butter, then coat with salt, pepper, garlic, onion powder, and herbs. Tuck garlic into slits if using.
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Sear – Place on rack (fat-side up) over sliced onions. Roast at 450°F (230°C) for 20 mins.
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Slow Roast – Lower oven to 325°F (165°C). Cook until internal temp reaches:
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Rare: 120–125°F
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Medium-Rare: 130°F (recommended)
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Medium: 135–140°F
(Approx. 15–20 mins per lb. Use a thermometer!)
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Rest – Transfer roast to a cutting board, tent with foil, and rest 25–30 mins.
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Slice & Serve – Carve bones off (if bone-in), then slice across grain into ½–1 inch slabs. Pour resting juices over top.
- Prep Time: 15 mins + resting
- Cook Time: 1.5–2 hrs (for 4–5 lb roast)