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prime rib roast recipe

prime rib roast recipe

This prime rib roast recipe yields a tender and juicy roast with a flavorful crust. Perfect for special occasions or holiday dinners.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 roasting pan
  • 1 meat thermometer
  • 1 baking sheet
  • 1 aluminum foil
  • 1 cutting board
  • 1 whisk

Ingredients
  

  • 1 6-rib prime rib roast prime rib roast About 8 lbs.
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme, chopped

Instructions
 

  • Preheat your oven to 450°F (232°C).
  • In a small bowl, mix together the kosher salt, black pepper, garlic powder, chopped rosemary, olive oil, Dijon mustard, and thyme to create a paste.
  • Place the prime rib roast on a cutting board, with the rib side down. Using your hands, rub the herb paste evenly over the entire surface of the roast, covering all sides.
  • Transfer the roast to a roasting pan, bone side down. Insert a meat thermometer into the thickest part of the meat, away from the bone.
  • Roast in the preheated oven for 30 minutes to develop a crust.
  • After 30 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 2 hours, or until the meat thermometer reads 125°F (52°C) for medium-rare.
  • Once done, remove the prime rib from the oven, cover it loosely with aluminum foil, and let it rest for at least 20 minutes. This allows the juices to redistribute.
  • Slice the roast against the grain using a sharp knife, and serve warm.

Notes

Serve with au jus or horseradish sauce for added flavor.
For leftovers, store in an airtight container in the refrigerator for up to 3 days.
Adjust the seasoning according to your taste.