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Prime Rib Recipe

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3.9 from 6 reviews

A classic prime rib recipe featuring a flavorful herb and garlic rub, roasted to perfection for a tender and juicy result. This method uses an initial high-heat sear in the oven followed by slow roasting to ensure even cooking and a beautiful crust, perfect for special occasions and family gatherings.

Ingredients

Main Ingredients

  • 7 lb beef prime rib (bone-in)
  • 3 1/2 tsp sea salt (divided)
  • 1/2 Tbsp black pepper (freshly ground)
  • 1 tsp fresh rosemary leaves, minced (from 1 sprig or 1/2 tsp dried rosemary)
  • 1/2 tsp fresh thyme leaves, minced (from 1-2 sprigs or 1/4 tsp dried thyme)
  • 6 garlic cloves (finely chopped)
  • 3 Tbsp extra light olive oil

Instructions

  1. Prepare the ribs: Cut the ribs away from the roast by slicing right along the ribs, keeping the ribs together. Then, place the ribs back onto the roast and use kitchen string to tie them tightly onto the roast at 1-inch intervals to secure.
  2. Season and rest the meat: Sprinkle 2 teaspoons of sea salt evenly over the entire roast. Cover loosely with plastic wrap and let it rest at room temperature for 3 hours. This step helps the roast bake more uniformly.
  3. Preheat the oven: Set your oven to 500°F and place the oven rack in the lower third position to prepare for the initial high-heat roast.
  4. Make the garlic herb rub: In a small bowl, combine 1/2 tablespoon of sea salt, 1/2 tablespoon of freshly ground black pepper, 1 teaspoon of minced rosemary, 1/2 teaspoon of minced thyme, finely chopped garlic cloves, and 3 tablespoons of extra light olive oil. Stir well until fully blended.
  5. Apply the rub and place roast in pan: Pat the roast dry with paper towels to remove moisture. Rub the garlic herb mixture over the top and sides of the roast. Place it into a roasting pan with the bone side down; the bones act like a natural rack. Insert a meat thermometer into the thickest part of the roast to monitor temperature.
  6. High-heat roast: Roast the prime rib in the preheated oven at 500°F for 15 minutes to create a crust.
  7. Reduce temperature and continue roasting: Lower the oven temperature to 325°F. Continue roasting the prime rib according to desired doneness: 10-12 minutes per pound for rare (120°F internal), 13-14 minutes per pound for medium rare (130°F internal), or 14-15 minutes per pound for medium (140°F internal). Use thermometer readings to determine readiness.
  8. Rest before carving: Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 30 minutes to let the juices redistribute. Remove the kitchen string and rib rack, then slice to your preferred thickness and serve.

Notes

  • Allowing the roast to come to room temperature before cooking ensures more even roasting.
  • The meat thermometer is essential to achieve perfect doneness; monitor closely.
  • Resting the meat after roasting prevents juice loss when slicing.
  • Bone-in prime rib cooks more evenly and provides added flavor.
  • Adjust roasting times slightly based on your particular oven and preferences.

Find it online: https://cookedbysarah.com/prime-rib-recipe/