Ingredients
Scale
- 1 (6-8 pound) bone-in prime rib roast
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon sea salt
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon paprika
Instructions
- Preheat your oven to 450°F (230°C).
- Pat the prime rib roast dry with paper towels and place it fat-side up on a roasting pan fitted with a wire rack.
- In a bowl, mix softened butter, minced garlic, rosemary, thyme, salt, pepper, and paprika to form a paste.
- Generously rub the butter mixture all over the surface of the roast, ensuring even coverage.
- Roast the prime rib at 450°F (230°C) for 20 minutes to develop a flavorful crust.
- Reduce the oven temperature to 250°F (120°C) and continue roasting for 2-3 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 minutes to let the juices redistribute.
- Carve into thick slices and serve with your favorite side dishes.
Notes
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 850 kcal per serving | Servings: 8 servings
