Perfect Prime Rib Recipe

This Prime Rib Roast is tender, juicy, and seasoned to perfection with garlic, rosemary, and thyme. Whether it’s for Christmas dinner or a special family gathering, this elegant centerpiece always impresses and it’s easier to make than you might think!

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Ingredients

• 5 pounds beef prime rib (bone-in or boneless; if larger, double the seasoning)
• Sea salt, to taste
• 2 teaspoons freshly ground black pepper
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 8 cloves garlic, minced
• ¼ cup olive oil
• Horseradish, for serving (optional)

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Instructions

1. Bring Meat to Room Temperature:
   Remove the prime rib from the refrigerator 1 hour before cooking. Season generously with sea salt on all sides, then cover loosely with plastic wrap and let it come to room temperature. This step ensures even cooking and maximum tenderness.
2. Preheat the Oven:
   Adjust your oven rack so the roast will sit in the center of the oven, then preheat to 500°F (260°C).
3. Prepare the Seasoning:
   In a small bowl, mix together 1½ teaspoons salt, black pepper, rosemary, thyme, garlic, and olive oil to form a flavorful paste.
4. Season the Roast:
   Pat the prime rib dry with paper towels. Rub the seasoning mixture all over the meat, coating all sides.
   • For bone-in prime rib, place it bones-down in a heavy roasting or cast iron pan.
   • For boneless prime rib, set it on a rack inside the roasting pan.
5. Roast the Prime Rib:
   Place the pan in the oven and roast at 500°F (260°C) for 15 minutes to sear the outside.
   Then reduce the temperature to 325°F (165°C) and continue roasting until your desired doneness:
   • Rare: 120°F (about 10–12 minutes per pound)
   • Medium Rare: 130°F (about 13–14 minutes per pound)
   • Medium: 140°F (about 14–15 minutes per pound)
   • Medium Well: 150°F
   💡 Tip: Remove the roast 5–10°F below your target temperature, as it will continue cooking while resting.
6. Rest the Meat:
   Remove from the oven, tent loosely with foil, and let it rest for 30 minutes before slicing. This allows the juices to redistribute for an ultra-tender result.
7. Carve and Serve:
   Slice the roast against the grain into ½-inch thick pieces. Serve warm with horseradish sauce or your favorite sides.

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Why You’ll Love This Recipe

• Restaurant-quality at home: You’ll get that perfect crust and juicy interior without any special equipment.
• Simple seasoning, big flavor: A handful of herbs and garlic make this roast shine.
• Perfect for holidays: A showstopping main dish that always impresses.
• Customizable doneness: Whether you like it rare or medium, this guide ensures perfection every time.

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Tips

• Use a meat thermometer: This is the most accurate way to ensure your roast is cooked to your preferred doneness.
• Dry the roast well: Moisture prevents browning, so pat the meat dry before adding the seasoning rub.
• Resting is crucial: Don’t skip this step — it keeps the roast juicy and flavorful.
• Cut against the grain: Slicing this way keeps each bite tender.
• For extra flavor: Add a splash of red wine or beef broth to the pan drippings for a quick jus.

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Variations and Substitutions

• Herb Blend: Swap rosemary and thyme for sage or oregano for a different aroma.
• Garlic Butter Prime Rib: Mix the herbs with softened butter instead of olive oil before rubbing on the roast.
• Crust Lovers: Add a sprinkle of crushed black peppercorns or coarse sea salt before roasting.
• Boneless vs Bone-In: Bone-in offers a deeper flavor, but boneless is easier to slice — both work beautifully.

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FAQs

How do I know when it’s done?
Use a meat thermometer inserted into the thickest part of the roast. Avoid touching the bone for an accurate reading.

Can I make it ahead?
Yes! You can season and refrigerate the roast overnight. Bring to room temperature before baking.

What if my roast is larger than 5 pounds?
Double the seasoning amounts and adjust the cooking time — the guide above works per pound.

Can I use dried herbs instead of fresh?
Absolutely. Use ⅓ the amount of dried herbs since they are more concentrated.

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Serving and Suggestions

Serve your prime rib with classic sides like garlic mashed potatoes, roasted vegetables, or Yorkshire pudding. For a fresh touch, pair it with green beans almondine or a crisp Caesar salad.

For sauces, try horseradish cream, red wine jus, or au jus gravy from the pan drippings.

✨ This prime rib roast is perfect for holiday dinners, Sunday feasts, or any celebration where you want to impress with minimal effort and maximum flavor.