Description
This prime rib roast is perfect for family gatherings, festive holidays, or any special occasion where you want to impress. The combination of garlic, fresh herbs, and a perfect sear ensures a tender, juicy roast that’s bursting with flavor. Inspired by traditional Sunday roasts, this recipe is simple enough for beginners but delivers restaurant-quality results that everyone will love.
Ingredients
redients
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1 (4–6 pound) bone-in prime rib roast, room temperature
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4 tablespoons unsalted butter, softened
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4 cloves garlic, minced
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2 tablespoons fresh rosemary, finely chopped
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2 tablespoons fresh thyme, finely chopped
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1 tablespoon fresh parsley, finely chopped
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1 tablespoon kosher salt
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2 teaspoons freshly ground black pepper
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 tablespoon olive oil
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Optional: vegetables for roasting (carrots, potatoes, parsnips, onions)
Instructions
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Remove the prime rib from the refrigerator at least one hour before cooking and pat dry.
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Combine butter, garlic, rosemary, thyme, parsley, salt, pepper, onion powder, and garlic powder in a small bowl to make garlic herb butter.
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Rub olive oil over the roast, then coat evenly with garlic herb butter. Cover and rest 15–20 minutes.
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Preheat oven to 450°F (230°C).
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Place roast fat side up on a roasting rack in a pan. Roast for 20 minutes at 450°F to sear.
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Reduce oven to 325°F (165°C) and continue roasting until desired doneness (use a meat thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium).
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Remove roast 5°F below target temperature and tent with foil. Rest 20–30 minutes.
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If roasting vegetables, toss with olive oil, salt, and pepper, and roast during the last 45–60 minutes.
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Slice against the grain into 1/2-inch slices and serve with pan juices.
Notes
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Allow the roast to rest before carving for juicy meat.
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Use a thermometer for accurate doneness.
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Experiment with herb variations for different flavors.
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Pan juices can be drizzled over slices for extra flavor.
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Perfect for holidays, family gatherings, or special dinners.
- Prep Time: 20–30 minutes
- Cook Time: 1 hour 30 minutes–2 hours 30 minutes