Prime Rib
A tender, herb-crusted bone-in prime rib roasted to golden perfection with a juicy pink interior.
Ingredients
Prime Rib Roast
- 1 bone-in prime rib roast 4–7 pounds
Seasoning Mix
- kosher salt and freshly ground black pepper to taste
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary leaves minced
- 2 tablespoons fresh thyme leaves minced
- 0.25 cup olive oil
Instructions
Preparation
- Remove the roast from the refrigerator and let stand, loosely covered, at room temperature for 2 hours.
- Preheat the oven to 500°F (260°C). While it heats, rub the roast all over with olive oil.
- Press kosher salt, pepper, garlic, rosemary and thyme onto the surface until evenly coated.
Cooking
- Place the roast bone-side down on a rack in a roasting pan. Roast at 500°F for 15 minutes until the crust crackles.
- Lower the oven temperature to 325°F (165°C) and continue roasting about 13 minutes per pound for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 120°F for rare.
- Transfer the roast to a cutting board and tent loosely with foil. Let rest for 30 minutes.
- Carve against the grain into 1/2-inch slices and serve.
Notes
For deeper flavor, dry-brine the roast with kosher salt overnight and forgo the room-temperature rest if you’re pressed for time.
Always use an instant-read thermometer—carryover cooking will bump the internal temperature by about 5°F during the resting period.
If the crust browns too quickly during the high-heat sear, move the oven rack one level lower and reduce the initial sear by 3 minutes per side.