Here’s a classic Prime Rib Roast recipe—juicy, tender, and perfect for a special occasion 🥩🌿
Prime Rib Roast (Serves 6–8)
Ingredients
- 2–3 kg (4–6 lb) prime rib roast, bone-in or boneless
- 2–3 tbsp olive oil
- 4–5 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary or thyme
- Optional: 1 tsp Dijon mustard
Instructions
- Prep the roast
- Remove roast from fridge 1–2 hours before cooking to reach room temperature.
- Pat dry with paper towels.
- Rub olive oil, garlic, salt, pepper, and herbs all over. Optional: coat lightly with mustard for extra flavor.
- Preheat oven
- Oven: 230°C / 450°F
- Initial sear
- Place roast fat-side up on a roasting pan.
- Roast at high heat for 15–20 minutes to develop a crust.
- Slow roast
- Reduce heat to 160°C / 325°F.
- Roast 15–20 minutes per pound (approx. 1.5–2 hours for 4–6 lb) until internal temperature:
- Rare: 50°C / 120°F
- Medium-rare: 55°C / 130°F
- Medium: 60°C / 140°F
- Rest
- Remove roast, cover loosely with foil, and rest 20–30 minutes before carving.
- Resting allows juices to redistribute.
- Carve & serve
- Slice between the bones if bone-in, or slice across the roast.
- Serve with au jus, horseradish sauce, or gravy.
Tips for Perfect Prime Rib
- Room temp roast = even cooking
- High heat first = crispy crust
- Use a meat thermometer to avoid overcooking
- Resting is crucial—don’t skip
Variations
- Herb crust: Add thyme, rosemary, and parsley
- Garlic butter roast: Spread softened butter and minced garlic over roast before oven
- Slow-roasted: 120°C / 250°F for 3–4 hours for ultra-tender beef
I can also give a reverse sear method, which gives a perfect crust with even medium-rare inside.
Do you want me to give that version?
