Prime Rib Recipe

This prime rib recipe makes a tender, juicy roast with a garlic and herb crust that’s perfect for Christmas dinner, holidays, or any special occasion. Cooked to perfection with simple seasoning and oven-roasting, this bone-in prime rib is a show-stopping centerpiece that pairs beautifully with mashed potatoes, vegetables, and sauces like au jus or horseradish cream.

Ingredients

For the Roast:

• 7 lb beef prime rib (bone-in)
• 3 ½ tsp sea salt, divided
• ½ Tbsp freshly ground black pepper
• 1 tsp fresh rosemary leaves, minced (or ½ tsp dried rosemary)
• ½ tsp fresh thyme leaves, minced (or ¼ tsp dried thyme)
• 6 garlic cloves, finely chopped
• 3 Tbsp extra light olive oil

---

Instructions

1. Prep the Roast – Carefully cut the ribs away from the roast, keeping them intact as one section. Place the ribs back against the roast and tie them securely with kitchen twine at 1-inch intervals to hold everything together.
2. Season and Rest – Sprinkle the roast evenly with 2 tsp salt, cover loosely with plastic wrap, and let it rest at room temperature for 3 hours. This step helps the meat cook more evenly. Preheat the oven to 500°F (260°C) with the rack in the lower third.
3. Make the Rub – In a small bowl, mix together the remaining 1 ½ tsp salt, black pepper, rosemary, thyme, garlic, and olive oil until it forms a paste.
4. Season the Roast – Pat the roast dry with paper towels. Rub the garlic-herb mixture over the top and sides. Place the roast bone-side down in a roasting pan (the bones act as a natural rack). Insert a meat thermometer into the thickest part of the roast.
5. Roast – Bake at 500°F (260°C) for 15 minutes. Then reduce the oven temperature to 325°F (163°C) and continue cooking until desired doneness, using these guidelines:
   • Rare: 120°F (49°C), about 10–12 min per pound
   • Medium-rare: 130°F (54°C), about 13–14 min per pound
   • Medium: 140°F (60°C), about 14–15 min per pound
   • Medium-well: 150°F (66°C)
6. Rest and Carve – Transfer the roast to a cutting board, tent loosely with foil, and rest for 30 minutes. Remove the kitchen string and rib section, then carve the roast into slices of your preferred thickness.

---

Why You’ll Love This Recipe

• Classic centerpiece for holidays and special occasions.
• Perfectly seasoned with garlic, rosemary, and thyme for rich flavor.
• Tender, juicy, and cooked to your desired doneness.
• Simple roasting method with step-by-step timing.

---

Tips

• Always use a meat thermometer for accuracy—prime rib is too special to guess doneness.
• Allow the roast to rest before carving to keep juices inside.
• For an extra-crispy crust, pat the roast completely dry before applying the rub.
• Save the rib bones for beef stock or a hearty soup base.

---

Variations and Substitutions

• Herbs: Substitute thyme and rosemary with sage, oregano, or a dried herb blend.
• Garlic butter crust: Mix softened butter with herbs and garlic instead of olive oil for a richer finish.
• Boneless prime rib: Works just as well—simply place it on a roasting rack.
• Seasoning blends: Try Montreal steak seasoning or a peppercorn crust for a different flavor profile.

---

FAQs

How much prime rib per person?
Plan on 1 lb per person with bone-in roasts, or ½–¾ lb per person for boneless roasts.

Can I make it ahead of time?
Prime rib is best served fresh, but leftovers keep well refrigerated for 3–4 days.

Should I sear before or after roasting?
This recipe sears at the start (high heat), but you can also reverse-sear by cooking low and slow, then blasting with high heat at the end.

Can I freeze leftovers?
Yes, wrap slices tightly in foil or freezer bags for up to 2 months.

---

Serving Suggestions

• Pair with mashed potatoes, roasted vegetables, or Yorkshire pudding.
• Serve with au jus or creamy horseradish sauce for dipping.
• Add a crisp green salad for balance.
• Leftovers make excellent prime rib sandwiches or steak and eggs.