Prime Rib

Prime rib—now that’s a showstopper roast! Juicy, tender, with that perfect crusty bark and melt-in-your-mouth interior. Here’s a classic recipe to roast a beautiful prime rib at home, whether you want a small roast or a big holiday centerpiece.

🥩 Classic Prime Rib Roast

🕒 Time:

• Prep: 15 minutes + resting

• Cook: About 15–20 minutes per pound

• Rest: 20–30 minutes
  🍽 Serves: 6–8 (for a 4–5 lb roast)

🧾 Ingredients:

• 1 prime rib roast (bone-in or boneless), 4–6 lbs

• 3–4 cloves garlic, minced

• 2 tbsp olive oil or softened butter

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Optional: 1 tsp paprika for color

👨‍🍳 Instructions:

1. Prep the roast:

• Remove the roast from the fridge about 1 hour before cooking to come to room temperature.

• Pat dry with paper towels.

2. Make the rub:

• Mix garlic, olive oil or butter, salt, pepper, rosemary, thyme, and paprika.

• Rub evenly all over the roast.

3. Preheat oven:

• Set oven to 450°F (230°C).

4. Roast at high heat:

• Place roast fat side up on a roasting rack in a roasting pan.

• Roast at 450°F for 15 minutes to develop a crust.

5. Lower temperature:

• Reduce oven to 325°F (165°C) and continue roasting until internal temperature reaches your desired doneness:

  • Rare: 120–125°F (49–52°C) — about 15 min/lb

  • Medium-rare: 130–135°F (54–57°C)

  • Medium: 140–145°F (60–63°C)

(Use a meat thermometer inserted into the thickest part, away from bone.)

6. Rest the meat:

• Remove roast and tent loosely with foil.

• Let rest for 20–30 minutes — internal temp will rise about 5–10°F.

🥩 Serving tips:

• Slice against the grain in thick or thin slices.

• Serve with au jus, horseradish sauce, or creamy horseradish mayo.

• Classic sides: roasted potatoes, creamed spinach, Yorkshire pudding.

🔪 Pro tips:

• For even crust, you can dry-brine the roast with salt 24 hours before cooking, uncovered in the fridge.

• Use a probe thermometer for perfect timing.

• Letting the roast rest is key to juicy slices.