Flawless prime rib recipe: 1 path to tender meat
This is the fool-proof, herb-crusted prime rib recipe, flavored with garlic butter, designed to deliver a perfectly juicy and tender roast every time you make it. We use a specific temperature method to help you achieve that ideal medium-rare finish for your special occasion meal.
- Prep Time: 20 minutes
- Cook Time: Varies based on weight (approx. 15 mins per pound at high heat + roasting time at lower heat)
- Total Time: 4 hours (includes resting)
- Yield: 8-10 servings
- Category: Main Course
- Method: Oven Roast
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
- 5-7 lb bone-in prime rib roast
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 6 cloves garlic, minced
- 4 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
Instructions
- Remove the prime rib from the refrigerator 3 hours before cooking. Pat the roast completely dry with paper towels.
- In a small bowl, mix the softened butter, minced garlic, salt, pepper, thyme, and rosemary to create the herb crust paste.
- Rub the entire surface of the prime rib evenly with the olive oil, then generously apply the herb butter paste over the roast.
- Preheat your oven to 500°F (260°C). Place the roast, fat-side up, in a roasting pan without a rack, if possible, or on a rack set high in the pan.
- Sear the roast at 500°F (260°C) for exactly 15 minutes per pound of roast weight. For a 6 lb roast, this is 90 minutes total searing time.
- After the initial high-heat sear, reduce the oven temperature to 325°F (160°C). Do not open the oven door during this time.
- Continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare. Use a reliable meat thermometer inserted into the thickest part, avoiding bone.
- Remove the roast from the oven. Tent loosely with foil and let it rest for at least 20 to 30 minutes before carving. The internal temperature will rise to about 130-135°F (54-57°C).
- Prepare a simple Au Jus using the pan drippings if desired.
Notes
- Resting the meat is non-negotiable; this allows the juices to redistribute, keeping your roast tender.
- Always use an oven-safe meat thermometer to monitor the internal temperature accurately.
- For an easy Au Jus, skim fat from the drippings, add beef broth, and simmer until reduced slightly.
Nutrition
- Serving Size: 6 oz cooked
- Calories: Estimate based on cut and fat content
- Sugar: 0g
- Sodium: High (due to added salt)
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: High
- Cholesterol: High