A beautifully roasted prime rib, seasoned with garlic and fresh herbs, cooked to a tender, juicy medium-rare and served as the centerpiece of a special meal.
Why You’ll Love This Recipe
You’ll love this recipe because it brings together a top-quality cut of beef with simple yet bold seasonings — garlic, rosemary, thyme, and olive oil — to create a robust crust and melt-in-your-mouth interior. The method ensures an even cook from edge to centre, delivering rich flavour and a festive, impressive main dish. The resting period allows the juices to settle, so every slice remains succulent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 lb (about 2.3 kg) bone-in prime rib roast (adjust up or down depending on number of servings)
2½ teaspoons sea salt
2 teaspoons freshly ground black pepper
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
8 cloves garlic, minced
¼ cup (60 ml) olive oil
Directions
Remove the prime rib from the refrigerator about 1 hour before cooking and allow it to come to room temperature. Pat it dry with paper towels.
Preheat your oven to 500 °F (≈ 260 °C).
In a small bowl, combine the sea salt, black pepper, chopped rosemary, thyme leaves, minced garlic, and olive oil. Rub this mixture all over the surface of the roast, ensuring full coverage.
Place the roast bone-side down (if bone-in) in a roasting pan or cast-iron skillet. If boneless, place it on a rack set in a roasting pan.
Insert a meat thermometer into the centre of the roast (avoiding bone if applicable).
Roast at 500 °F for 15 minutes to build a crust. Then reduce the oven temperature to 325 °F (≈ 163 °C) and continue roasting.
For rare: aim for internal temperature of 115–120 °F (≈ 46–49 °C) before resting.
For medium-rare: aim for 125–130 °F (≈ 52–54 °C) before resting.
For medium: aim for 135–140 °F (≈ 57–60 °C) before resting.
Note: the meat will continue to cook 5–10 °F (≈ 3–6 °C) after you remove it from the oven, during the resting period.
Once the roast reaches your target internal temperature, remove it from the oven and tent it loosely with aluminium foil. Allow it to rest for 30 minutes.
After resting, remove any kitchen string (if tied) or bones (if you prefer), then slice the roast against the grain into ½-inch (≈1.3 cm) thick slices and serve immediately.
Servings and timing
Servings: This 5 lb roast will serve approximately 8-10 people.
Timing:
Preparation (bringing to room temperature and seasoning): ~1 hour
High-heat roast phase: ~15 minutes
Main roast at 325 °F: approximately 10–12 minutes per pound for rare, or 13–14 minutes per pound for medium-rare (so for a 5 lb roast: ~50-70 minutes)
Resting time: ~30 minutes
Total time: ~2¼ to 2½ hours
Variations
Swap fresh rosemary and thyme for other herbs like oregano or sage for a different herbal profile.
Add a flavour crust by mixing in 2 tablespoons Dijon mustard with the garlic-herb rub before applying to the roast.
For extra flavour, you can dry-brine the roast overnight by seasoning it with salt and pepper the evening before, leaving it uncovered in the fridge, then proceed with the herb rub in the morning.
Use a boneless prime rib roast if you prefer easier carving; just adjust roast time slightly and use a rack in the pan.
Serve with different accompaniments: horseradish sauce, beef au jus, roasted vegetables, mashed potatoes, or Yorkshire pudding for a classical touch.
Storage/Reheating
Storage: Allow leftover slices to cool slightly, then place in an airtight container and refrigerate. Leftovers will keep well for up to 3 days.
Reheating: Reheat gently to preserve juiciness. Place slices in a baking dish with a little beef broth, cover with foil, and warm in a 300 °F (≈ 150 °C) oven until just heated through. Avoid microwaving if possible, as this can dry the meat.
If you have a large leftover portion, you can wrap it tightly in foil and re-warm at low heat, ensuring the internal temperature does not overshoot your desired doneness.
FAQs
1. How do I choose the right cut for prime rib?
Select a roast that is well-marbled with fat, preferably bone-in for added flavour. Ask your butcher for a “standing rib roast” if you want the bones attached.
2. Do I need a meat thermometer?
Yes. A reliable meat thermometer is key to achieving the desired doneness and avoiding overcooking.
3. Why do I let the roast sit at room temperature before cooking?
Letting the roast sit at room temperature for about an hour helps it cook more evenly from edge to centre.
4. Can I skip the high-heat initial roast phase?
You can, but the initial high heat helps build a flavorful crust and seals in juices; skipping it may affect the texture and appearance of the crust.
5. How thick should I slice the prime rib?
Slicing about ½-inch thick (≈1.3 cm) works well. For even more tender, melt-in-your-mouth bites you can slice slightly thinner.
6. Should I cover the roast while it rests?
Yes, tent with foil to retain heat but not airtight—this helps the juices redistribute without steaming the crust.
7. What doneness should I aim for if I like medium-rare?
Remove the roast from the oven when the internal temperature reads about 125–130 °F (≈52–54 °C). After resting, it will reach the perfect medium-rare level.
8. Can I cook the roast ahead of time?
You can roast the meat ahead and then reheat, but for best texture and juice retention, it’s ideal to slice and serve shortly after the resting period.
9. How can I make gravy or au jus from the roast drippings?
Use the pan drippings, remove excess fat, add beef broth (and optionally wine), simmer, and thicken if desired with a small amount of cornstarch slurry.
10. What if I have a smaller or larger roast?
Adjust cooking time proportionally: estimate roughly 10-12 minutes per pound for rare at 325 °F (after initial high heat). Use the thermometer to confirm doneness rather than time alone.
Conclusion
This prime rib recipe delivers a regal main dish with minimal fuss but maximum flavour. The combination of a well-seasoned roast, an initial blast of high heat, followed by a steady roast and a good resting period results in a decadent, tender meal perfect for celebrations. With straightforward steps and dependable results, you’ll have a show-stopping roast that your guests will remember.
This bone-in prime rib roast is seasoned with garlic, rosemary, thyme, and olive oil, then roasted to perfection — tender and juicy on the inside with a flavorful crust. Ideal for holidays or special gatherings.
Ingredients
5 lb (2.3 kg) bone-in prime rib roast
2½ tsp sea salt
2 tsp freshly ground black pepper
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
8 cloves garlic, minced
¼ cup (60 ml) olive oil
Instructions
Remove the roast from the fridge and let it sit at room temperature for 1 hour. Preheat oven to 500°F (260°C).
Mix salt, pepper, rosemary, thyme, garlic, and olive oil in a small bowl. Rub all over the roast.
Place roast bone-side down in a roasting pan or cast-iron skillet. Insert a meat thermometer into the center, avoiding the bone.
Roast at 500°F for 15 minutes to develop a crust, then reduce oven to 325°F (163°C) and continue roasting:
Rare: Remove at 115–120°F (46–49°C)
Medium-rare: Remove at 125–130°F (52–54°C)
Medium: Remove at 135–140°F (57–60°C)
Final temp will rise 5–10°F as it rests.
Remove from oven and tent with foil. Rest for 30 minutes before slicing.
Slice into ½-inch pieces against the grain and serve warm.
Notes
Dry-brine the roast with salt the night before for extra flavor and tenderness.
If using a boneless roast, place on a rack and reduce cook time slightly.
Serve with horseradish cream, au jus, or classic sides like mashed potatoes.
