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Prime Rib Roast Recipe

Prime Rib Roast Recipe

A juicy and flavorful prime rib roast perfect for holidays or special occasions. This time-tested family recipe delivers tender meat with a delicious herb crust and simple, reliable instructions for perfect results every time.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Calories: 709
Ingredients Equipment Method Notes

Ingredients
  

Prime Rib Roast Ingredients
  • 1 12-pound bone-in prime rib roast USDA Choice or better, 5-rib roast
  • 4 medium onions thickly sliced
  • 12 teaspoons Kosher salt 1 tsp per pound
  • 6 teaspoons freshly ground black pepper 1/2 tsp per pound
  • 12 teaspoons minced garlic 1 tsp per pound
  • 12 teaspoons fresh rosemary 1 tsp per pound, chopped
  • 12 teaspoons fresh thyme 1 tsp per pound, chopped
  • 6 teaspoons olive oil 1/2 tsp per pound

Equipment

  • Roasting pan
  • Oven
  • Meat thermometer
  • Cutting board
  • Aluminum foil
  • Mixing Bowl

Method
 

  1. Rinse the roast under cold water and pat it dry with paper towels.
  2. Place a roasting rack in a pan and layer sliced onions on top. Set the roast on the rack or directly on the onions.
  3. Mix salt, pepper, garlic, rosemary, thyme, and olive oil in a bowl to create the marinade.
  4. Rub the marinade evenly over the roast using your hands. Cover with plastic wrap and refrigerate overnight (at least 8 hours).
  5. Remove roast from the fridge 2 hours before cooking to come to room temperature.
  6. Preheat oven to 450°F (230°C). Place the roast on a lower oven rack and roast for 30 minutes.
  7. Add ½ cup of water to the roasting pan. Rotate roast 180° and roast for another 30 minutes.
  8. Lower oven temperature to 350°F (175°C). Continue roasting for 90 to 120 minutes. Baste every 30 minutes and add water if needed.
  9. Use a meat thermometer to check doneness. Remove at 120–125°F for medium rare. Tent with foil and let rest for 20 minutes.
  10. Strain pan juices, warm them in a small saucepan, and serve with sliced prime rib.

Notes

Use a meat thermometer to ensure perfect doneness. For roasts under 6 pounds, reduce initial high-heat time to 40 minutes. Let the roast rest before slicing to retain juices. Leftovers make excellent sandwiches the next day.