Description
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.
- Prep Time: 1 hour
- Cook Time: 65–85 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 580
- Sugar: 0g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: undefined
