Ingredients
- 1 Prime Rib Roast (3 to 4 bones, about 6–8 lbs)
- 3 tbsp olive oil (or softened butter)
- 2 tbsp kosher salt
- 1 tbsp coarsely cracked black pepper
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 6 cloves garlic, minced
Instructions
1. Prep the Meat (Crucial Step)
- Take the roast out of the refrigerator 2 hours before cooking to bring it to room temperature. This ensures even cooking throughout the entire cut.
- Pat the meat completely dry with paper towels.
2. Make the Herb Rub
- In a small bowl, mix together the olive oil (or butter), kosher salt, cracked black pepper, rosemary, thyme, and minced garlic to form a thick paste.
- Rub this mixture generously all over the roast, coating the top fat cap heavily to get that great crust seen in the picture.
3. Sear at High Heat
- Preheat your oven to 450°F (232°C).
- Place the roast bone-side down (fat-side up) in a roasting pan.
- Roast at this high temperature for 15 to 20 minutes. This sears the outside and locks in the flavor.
4. Low and Slow Roast
- Turn the oven temperature down to 325°F (163°C). Do not open the oven door during the transition.
- Continue roasting until a meat thermometer inserted into the thickest part of the meat reaches your desired doneness (see chart below).
- Estimate about 13–15 minutes per pound for medium-rare, or longer if you prefer it well-done like the photo.
5. Temperature Guide (Pull Temps)
Note: Pull the meat when it is 5°F below your target temperature, as it will continue to cook while resting.
- Medium-Rare: Pull at 130°F (54°C) * Medium: Pull at 140°F (60°C)
- Well-Done (Like the photo): Pull at 155°F+ (68°C+)
6. Rest Before Slicing
- Transfer the roast to a cutting board and tent it loosely with aluminum foil.
- Let it rest for 20 to 30 minutes. This allows the juices to redistribute back into the meat so they don’t run out when you slice it. Cut into thick slabs and serve!
