Prime Rib Roast

Print Recipe

Prep Time 20

Cook Time 2 30

Total Time 3 10

Servings 8 servings

Calories 600

Ingredients

1 (5-7 pound) bone-in or boneless prime rib
3 tbsp olive oil
3 tbsp kosher salt
1 tbsp freshly cracked black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
5 cloves garlic, minced
1 cup beef broth for au jus

Instructions

Preheat the oven to 450°F (232°C).
Pat the roast dry and let it sit at room temperature for about 30 minutes — this helps it cook more evenly.
In a small bowl, mix the olive oil, salt, pepper, rosemary, thyme, and garlic. Rub the mixture all over the roast, coating it evenly.
Place the prime rib on a rack in a roasting pan and roast at 450°F for 15 minutes to develop a good crust.
Lower the oven to 325°F (163°C) and continue roasting about 15-20 minutes per pound, depending on how you like it cooked.
Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Remove the roast from the oven and let it rest for at least 20 minutes before slicing.
To make au jus, place the roasting pan over low heat, add the beef broth, and scrape up the browned bits from the bottom. Serve alongside the sliced roast.

Notes

A thermometer is the single most important tool — it takes the guesswork out. Bone-in roasts are more flavorful and stay moist; boneless is easier to carve. Look for good marbling, and plan on about 1 pound per person. Resting is essential: don't skip the 20 minutes or the juices run out when you slice.