Prime Rib Roast

iamwinfred

This Prime Rib Roast uses the reverse-sear method to deliver a restaurant-quality centerpiece with a perfectly rosy-pink center and a gorgeously crispy, herb-crusted exterior. It's foolproof, forgiving, and absolutely delicious—ideal for holidays, celebrations, or any dinner that deserves to feel special.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine American

Servings servings

Calories 520 kcal

Equipment

Roasting pan with rack Elevated rack allows air to circulate for even cooking and a better bottom crust
Instant-read meat thermometer Essential for monitoring internal temperature; do not rely on time alone
Small mixing bowl For combining the herb rub
Sharp Carving Knife For clean, beautiful slices
Cutting board Large board for resting and carving the roast
Aluminum foil For tenting the roast while it rests
Kitchen twine (optional) If your roast isn't already tied

Ingredients

6 pound bone-in prime rib roast 2.7-3.2kg, 3-4 ribs; look for good marbling
1/4 cup kosher salt coarse kosher salt preferred
2 tablespoons black pepper freshly ground
6 cloves garlic minced
3 tablespoons fresh rosemary chopped
3 tablespoons fresh thyme leaves only
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 teaspoons onion powder
1 teaspoon smoked paprika

Instructions

Take the prime rib out of the refrigerator 2-3 hours before cooking, place it on a cutting board, and pat the entire surface completely dry with paper towels. Let it sit uncovered at room temperature so the exterior dries slightly for better browning.
In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, and Dijon mustard with the kosher salt, black pepper, onion powder, and smoked paprika. Mix into a thick paste and adjust seasonings to taste.
With the fat cap facing up, rub the herb mixture all over every surface of the roast, including the sides and bottom, pressing it in so it adheres. Season between the bones and meat if bone-in, then let the seasoned roast sit at room temperature for 30-60 minutes.
Place the roasting rack inside the roasting pan and position the prime rib on it with the fat side up and bones facing down. Make sure the roast sits securely and isn't wobbly.
Preheat the oven to 250°F (120°C). Once at temperature, place the roasting pan on the center rack and set a timer for 2 hours, avoiding opening the oven door frequently to prevent temperature fluctuations.
After about 1.5 hours, insert a meat thermometer into the thickest part of the roast, avoiding fat and bone. Remove at 115-120°F (46-49°C) for medium-rare or 125-130°F (52-54°C) for medium, accounting for carryover cooking.
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20-30 minutes while you increase the oven temperature, so the juices redistribute throughout the meat.
Increase the oven temperature to 500°F (260°C), remove the foil, and return the roast to the oven. Roast for 6-10 minutes until the exterior is deeply browned and crusty, watching carefully to prevent burning.
Remove the roast from the oven, tent with foil again, and rest for 10 minutes. Remove the bones by running a knife along where they attach, then slice against the grain into 3/4-inch thick portions and serve immediately on a warm platter.

Notes

Choose the right size: Plan for about 1 pound of bone-in prime rib per person, or 3/4 pound for boneless, to account for shrinkage and leftovers.
Dry aging at home: Place the unwrapped roast on a wire rack over a sheet pan in the refrigerator for 1-3 days before cooking to concentrate flavor and improve texture.
Salt early: Salting the roast 24 hours ahead and letting it sit uncovered in the fridge creates an even better crust.
Use a probe thermometer: A leave-in probe thermometer lets you monitor temperature without opening the oven.
Don't trim too much fat: The fat cap bastes the meat and adds incredible flavor, so leave it intact.
Account for carryover cooking: The internal temperature will rise 5-10 degrees during resting, so always pull the roast early.
Save those drippings: The fat and juices in the roasting pan make incredible au jus or gravy—add beef broth and simmer until slightly reduced.
Slice against the grain: Look for the direction of the muscle fibers and cut perpendicular to them for the most tender slices.
Storage: Cool leftovers within 2 hours, wrap tightly, and refrigerate up to 4 days or freeze up to 3 months. Reheat slices covered with a splash of beef broth at 250°F for 10-15 minutes.
Variations: Try a garlic-herb crust (double garlic plus parsley), peppercorn crust, coffee rub, horseradish crust, herb butter basting, or a red wine marinade.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 2gProtein: 42gFat: 38gSaturated Fat: 16gCholesterol: 145mgSodium: 890mg

Keyword beef roast recipe, herb crusted prime rib, holiday roast, prime rib roast, reverse sear prime rib