Description
A classic and straightforward recipe for preparing a delicious Prime Rib Roast using the oven, featuring a simple herb and garlic rub for maximum flavor.
Ingredients
- 1 (4-6 pound) boneless prime rib roast, well-marbled
- 2 tablespoons olive oil
- 4-6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon coarse salt (kosher or sea salt)
- 1 teaspoon black pepper
Instructions
- Remove the prime rib roast from the refrigerator 2-3 hours before cooking to allow it to come closer to room temperature.
- Preheat oven to 450°F (230°C).
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, coarse salt, and black pepper to create a rub.
- Pat the prime rib roast dry with paper towels. Rub the herb mixture evenly over all surfaces of the roast.
- Place the roast, fat-side up, in a roasting pan fitted with a rack.
- Roast in the preheated 450°F (230°C) oven for 15-20 minutes to sear the outside.
- Reduce the oven temperature to 325°F (160°C). Continue to roast for approximately 1.5 – 2.5 hours, or until a meat thermometer inserted into the thickest part (without touching bone) reaches your desired doneness:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 125-130°F (52-54°C)
- Medium: 130-135°F (54-57°C)
- Once the desired temperature is reached, remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20-30 minutes before carving. The internal temperature will rise by 5-10 degrees during this time.
- Carve against the grain and serve immediately.
Notes
- Allowing the roast to come to room temperature ensures more even cooking.
- Resting the meat is crucial for retaining juices; do not skip this step.
- Use a reliable meat thermometer for accurate doneness readings.