Description
A tender and juicy prime rib roast with a garlic-herb crust, inspired by steakhouse flavors. Perfectly roasted with minimal effort, it’s a stunning centerpiece for holidays or special gatherings.
Ingredients
- 1 boneless prime rib roast, 5 to 6 pounds
- 1/4 cup olive oil
- 6 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Optional garnish: additional fresh rosemary or thyme sprigs
Instructions
- Remove the prime rib from the refrigerator 1 hour before cooking to allow it to come to room temperature.
- Preheat the oven to 450°F (230°C).
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper until a thick paste forms.
- Pat the roast dry with paper towels, then rub the herb mixture evenly over all sides of the meat.
- Place the roast fat side up on a rack set inside a roasting pan.
- Roast at 450°F (230°C) for 20 minutes to develop a flavorful crust.
- Reduce the oven temperature to 325°F (165°C) and continue roasting for 90 to 120 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the roast from the oven and loosely tent with foil. Let it rest for 20 to 30 minutes before slicing to retain the juices.
- Slice thickly, garnish with fresh herbs if desired, and serve warm.
Notes
- Use a meat thermometer to monitor internal temperature for perfect doneness.
- Letting the roast come to room temperature ensures even cooking.
- Resting the meat is essential to lock in juices before slicing.
- Use a carving knife for clean, even slices.
- Prep Time: 15 minutes
- Cook Time: 2 to 2 1/2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 540
- Sugar: 0g
- Sodium: 420mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 130mg
