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Roast Prime Rib

Juicy roast prime rib with a crispy herb crust, sliced to reveal a tender pink center, served on a cutting board with herbs.
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A perfectly seasoned and slow-roasted prime rib recipe that’s juicy, tender, and ideal for holidays or special occasions. This step-by-step guide helps you master the reverse sear method for a flawless roast every time.

Ingredients

Scale
  • 1 standing rib roast (bone-in or boneless, 6–10 lbs)
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil or softened butter

Instructions

  1. Bring the prime rib to room temperature by letting it sit out for 2 hours before roasting.
  2. Preheat the oven to 225°F (107°C).
  3. In a bowl, combine olive oil or butter, minced garlic, chopped rosemary, thyme, salt, and pepper.
  4. Rub the mixture generously over the entire roast.
  5. Place the roast bone-side down in a roasting pan fitted with a rack.
  6. Roast until internal temperature reaches 120°F for rare, 130°F for medium (about 30-35 minutes per pound).
  7. Remove from oven and tent with foil. Let rest for 20–30 minutes.
  8. Increase oven temp to 500°F and return the roast for 8–10 minutes to sear the outside and create a crust.
  9. Remove from oven, rest 10 more minutes, carve and serve.

Notes

  • Use a meat thermometer for best accuracy.
  • Resting time is crucial to keep the roast juicy.
  • You can prepare the garlic-herb rub a day in advance.
  • Leftovers can be stored up to 4 days in the fridge.
  • Perfectly pairs with horseradish sauce or red wine jus.

Nutrition

Find it online: https://recipeeasily.com/roast-prime-rib-recipe/