Introduction

Prime rib roast is a classic centerpiece for any special occasion, known for its rich flavor and tender texture. This recipe guides you through preparing a perfectly seasoned and juicy prime rib that will impress your guests.

A thick, round roast beef cut in half revealing three layers of pink, tender meat with a light brown outer edge and a shiny, dark brown crust on top covered with green herbs. The roast sits on a light wooden cutting board surrounded by fresh green herb sprigs. The cutting board is placed on a white marbled surface with a soft, blurry background. The meat juices form a small dark brown puddle near the roast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 lb Prime Rib Roast
2 tbsp coarse kosher salt
2 tsp freshly cracked black pepper
6 cloves fresh garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil

Instructions

Step 1: Preheat your oven to 450°F (230°C).
Step 2: In a bowl, combine salt, pepper, garlic, rosemary, thyme, and olive oil to form a paste. Rub this mixture generously over the roast.
Step 3: Place the seasoned roast bone-side down on a roasting rack in a pan.
Step 4: Roast at 450°F for 15 minutes; then reduce temperature to 325°F (160°C) without opening the door.
Step 5: Cook until internal temperature reaches 125°F (52°C) for medium-rare (approximately 1.5 hours).
Step 6: Remove from oven and let rest for at least 20 minutes before slicing.

Tips & Variations

Use a meat thermometer for accurate doneness and avoid overcooking.
Allow the roast to come to room temperature before cooking for even heat distribution.
For a stronger herb flavor, add fresh herbs to the roasting pan or cover the roast with herb sprigs while resting.

Storage

Store leftover prime rib in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven (about 250°F or 120°C) until heated through to prevent drying out.

How to Serve

A large roast beef with a dark, crispy outer crust is shown cut open to reveal a pink, tender inside with a marbled texture. Around the edges of the meat, a layer of caramelized fat adds a shiny, juicy look. The roast sits on a wooden cutting board with thick sprigs of fresh green rosemary arranged in the front right corner. To the left, there are caramelized, golden-brown garlic cloves on a small white plate, with one garlic clove resting on the board directly. The background shows a soft, white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the roast to a different level of doneness?

Yes, adjust the internal temperature to your preferred doneness: 115°F (46°C) for rare, 135°F (57°C) for medium, or 145°F (63°C) for medium-well. Remember to let the roast rest as the temperature will continue to rise slightly.

Do I need to let the prime rib rest before carving?

Absolutely. Resting allows the juices to redistribute, resulting in a moist and tender roast. A 20-minute rest is ideal before slicing.

Perfect Prime Rib Roast with Herb Rub Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

This Prime Rib Roast recipe delivers a perfectly seasoned and juicy roast with a flavorful herb and garlic crust. Ideal for special occasions, the roast is initially seared at high heat to develop a rich crust, then slow-roasted to medium-rare perfection and rested to ensure tender, mouthwatering slices.

Author: Maya
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Prime Rib Roast

4–6 lb Prime Rib Roast

Seasoning Paste

2 tbsp coarse kosher salt
2 tsp freshly cracked black pepper
6 cloves fresh garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp olive oil

Instructions

Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for the initial high-temperature roasting that will create a flavorful crust on the prime rib.
Prepare Seasoning Paste: In a bowl, mix the kosher salt, freshly cracked black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil thoroughly to form a paste. This mixture will add savory and aromatic flavors to the roast.
Season the Roast: Generously rub the herb and garlic paste all over the prime rib roast, ensuring every surface is coated for maximum flavor penetration.
Position Roast: Place the seasoned roast bone-side down on a roasting rack inside a roasting pan. This allows even air circulation and heat distribution during cooking.
Sear the Roast: Roast the prime rib at 450°F (230°C) for 15 minutes. This high heat sears the meat, locking in juices and creating a crispy outer crust.
Reduce Heat & Continue Roasting: Without opening the oven door, lower the temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 125°F (52°C) to achieve medium-rare doneness, which typically takes about 1.5 hours depending on the size of your roast.
Rest the Meat: Remove the roast from the oven and let it rest for at least 20 minutes. Resting allows the juices to redistribute throughout the meat, resulting in tender, flavorful slices.

Notes

Use a meat thermometer to accurately check the internal temperature for perfect doneness.
Resting the meat is crucial to maintain juiciness and improve slicing.
The cooking time may vary slightly based on your oven and roast thickness; adjust accordingly.
For different doneness levels, adjust the target internal temperature: 120°F for rare or 135°F for medium.
Letting the prime rib sit at room temperature for 30-60 minutes before cooking can help it cook more evenly.

Keywords: prime rib roast, herb crust prime rib, roasted beef, holiday roast, medium rare prime rib