Ingredients
Scale
- 1 bone-in or boneless prime rib roast (4–8 pounds)
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 tablespoons unsalted butter, softened
- Optional: 1 tablespoon Dijon mustard, 2 tablespoons Worcestershire sauce
Instructions
- Preparation: Allow the prime rib roast to come to room temperature for 2-3 hours before cooking. Trim excess fat, leaving a thin layer for basting. If desired, tie the roast with kitchen twine for even cooking.
- Seasoning: In a small bowl, mix butter, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the entire roast. For added flavor, brush with Dijon mustard or Worcestershire sauce.
- Searing: Preheat your oven to 500°F (260°C). Place the roast in a roasting pan on a rack. Sear for 15-20 minutes, or until the crust is golden brown.
- Roasting: Reduce the oven temperature to 300°F (150°C). Roast the prime rib for 2-3 hours for a 4-6 pound roast or 3-4 hours for a 6-8 pound roast. Use a meat thermometer to check doneness:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Resting: Remove the roast from the oven when it is 5°F below your desired doneness. Tent with foil and let rest for 20 minutes to allow juices to redistribute.
- Carving: Remove the bones (if any) and slice the roast against the grain into thin slices. Serve with your favorite holiday sides.
Notes
Prep Time: 20 minutes | Cooking Time: 3 hours (varies by size) | Total Time: ~3.5 hours
Kcal: 450 kcal per serving | Servings: 8-10 servings
