Perfect Prime Rib Roast
A classic dish perfect for special occasions, delivering rich flavors and a tender texture that pleases everyone's palate.
Ingredients
For the roast
- 1 4–5 lb bone-in or boneless prime rib roast
- 2 tbsp olive oil or softened butter
- 1 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary or thyme (optional)
- 4 garlic cloves, halved (optional)
- 1 onion, sliced for roasting bed
Instructions
Preparation
- Remove roast from fridge 1–2 hours before cooking; pat dry.
- Rub roast with oil or butter, then coat with salt, pepper, garlic powder, onion powder, and herbs. Tuck garlic into slits if using.
Cooking
- Place roast on a rack (fat-side up) over sliced onions. Roast at 450°F (230°C) for 20 minutes.
- Lower oven to 325°F (165°C). Cook until internal temperature reaches desired doneness: Rare: 120–125°F, Medium-Rare: 130°F, Medium: 135–140°F (Approximately 15–20 minutes per pound).
- Transfer roast to a cutting board, tent with foil, and let it rest for 25–30 minutes.
- Carve the bones off (if bone-in), then slice across the grain into ½–1 inch slabs. Pour resting juices over the top.
Notes
Let the roast sit at room temperature before cooking to ensure even cooking. Use a meat thermometer to monitor the internal temperature closely. Always let the roast rest after cooking; this helps retain juices. For extra flavor, consider marinating the roast the night before. Experiment with different herbs and seasonings based on your preference.