Here’s a classic way to make a tender, flavorful prime rib roast at home:
Herb-Crusted Prime Rib Roast
Ingredients (for 4–6 servings):
- 4–5 lb prime rib roast, bone-in
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- Optional: horseradish sauce for serving
Instructions:
- Prep the roast:
- Remove the roast from the refrigerator 1–2 hours before cooking to bring it to room temperature.
- Pat dry with paper towels.
- Make the herb rub:
- Mix garlic, rosemary, thyme, salt, pepper, and olive oil in a small bowl.
- Rub the mixture evenly over the entire roast.
- Preheat the oven:
- Set to 450°F (230°C) for the initial sear.
- Roast the prime rib:
- Place the roast fat-side up on a rack in a roasting pan.
- Roast at 450°F for 15–20 minutes to sear the outside.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Rest the meat:
- Remove the roast and cover loosely with foil.
- Let it rest 20–30 minutes—temperature will rise slightly and juices redistribute.
- Slice and serve:
- Carve between the bones for individual servings.
- Serve with horseradish sauce or au jus.
Tip: For an even crispier crust, you can broil the roast for 2–3 minutes at the end, watching carefully so it doesn’t burn.
If you want, I can also give you a slow-roast method that makes it extremely tender and almost melt-in-your-mouth. It’s a favorite for holidays.
Do you want me to share that version too?
