🥩 Prime Rib Perfection
Serves: 6–8
Prep: 20 minutes
Roasting: about 2 hours
Resting: 20–30 minutes
🛒 Ingredients
1 standing rib roast, 5–7 lb (2.3–3.2 kg), preferably bone-in
3 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 teaspoons kosher salt
1½ teaspoons freshly ground black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
👩🍳 Instructions
- Bring the roast to room temperature
Remove the prime rib from the refrigerator about 1½–2 hours before cooking. Pat it thoroughly dry with paper towels. - Make the seasoning paste
Combine olive oil, garlic, rosemary, thyme, salt, pepper, onion powder, smoked paprika, and Worcestershire sauce.
Rub the mixture generously over every surface of the roast. - Preheat the oven
Heat oven to 450°F (230°C).
Place the roast bone-side down in a roasting pan. If using a boneless roast, place the fat side up. - Start with high heat
Roast at 450°F (230°C) for 15 minutes to develop a beautiful crust. - Reduce the temperature
Without opening the oven, reduce the temperature to 325°F (165°C).
Continue roasting until the center reaches your preferred temperature:
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)
For the juiciest prime rib, medium-rare is recommended.
Cooking time varies considerably with roast size and shape, so use a meat thermometer rather than relying only on time. - Rest the roast
Transfer the roast to a cutting board and loosely tent with foil.
Rest for 20–30 minutes. The internal temperature will continue to rise as it rests. - Slice and serve
For a bone-in roast, remove the bones if desired, then slice the beef across the grain into thick, juicy portions.
Serve immediately with the pan juices, au jus, or creamy horseradish sauce.
🥣 Quick Au Jus
While the roast rests, place the roasting pan over low-medium heat if it’s stovetop-safe. Add:
2 cups beef broth
½ cup red wine or additional beef broth
1 teaspoon Worcestershire sauce
Pan drippings
Black pepper, to taste
Scrape up the browned bits and simmer for 5–10 minutes. Strain if desired and serve hot alongside the prime rib.
⭐ Prime Rib Secrets
A meat thermometer is the key to perfection.
Don’t skip the resting period—it helps keep the juices inside the meat.
Patting the roast dry before seasoning helps create a better crust.
For an especially flavorful crust, season the roast and refrigerate it uncovered overnight, then bring it to room temperature before roasting.
Slice only what you plan to serve; keeping the remaining roast whole helps it stay juicy.