Description
This show-stopping Prime Rib Roast features a herb-crusted exterior and perfectly pink medium-rare center. Using the reverse-sear method, you’ll achieve restaurant-quality results with a mahogany crust and fork-tender slices that melt in your mouth. Perfect for holiday dinners and special celebrations!
Ingredients
1 bone-in Prime Rib Roast (3–4 ribs, 7–9 pounds)
6 large garlic cloves, minced into paste
3 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly cracked black pepper
3 tablespoons olive oil
2 tablespoons unsalted butter, softened
2 cups beef broth (for au jus)
2 tablespoons Worcestershire sauce (optional)
Instructions
1. Remove Prime Rib Roast from refrigerator 90 minutes before cooking and pat completely dry with paper towels.
2. Combine minced garlic, rosemary, thyme, kosher salt, black pepper, and olive oil in a small bowl to create herb paste.
3. Rub the herb paste generously all over the roast, covering all surfaces including the fat cap.
4. Position oven rack in lower third and preheat to 250°F. Insert leave-in meat thermometer into thickest part of roast, avoiding bone.
5. Place roast bone-side down in roasting pan and slow-roast at 250°F for 3-4 hours until internal temperature reaches 120°F (for medium-rare).
6. Remove roast from oven and tent loosely with foil. Increase oven temperature to 500°F and let preheat for 10-15 minutes.
7. Return roast to 500°F oven for 6-10 minutes until exterior develops deep brown crust and internal temperature reaches 130°F.
8. Transfer roast to cutting board, tent with foil, and rest for 25-30 minutes before carving.
9. While resting, make au jus by deglazing roasting pan with beef broth and Worcestershire sauce, scraping up browned bits.
10. Carve roast into thick slices, removing bones if desired, and serve immediately with au jus.
Notes
Always use a meat thermometer for accuracy—don’t rely on cooking times alone.
The roast temperature will rise 5-10°F during resting, so pull it early to avoid overcooking.
For best results, apply herb crust 4-24 hours before cooking to allow flavors to penetrate.
Shield thin ends with foil during high-heat sear if they brown too quickly.
Leftover prime rib stores for 3-4 days refrigerated or up to 3 months frozen in broth.
- Prep Time: 30 minutes (plus 4-24 hours seasoning time)
- Cook Time: 4 hours
- Category: Main Course, Holiday
- Method: Roasting, Reverse-Sear
- Cuisine: American, Steakhouse
Nutrition
- Serving Size: 8 ounces cooked meat
- Calories: 520
- Sugar: 0g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 165mg
Keywords: prime rib roast, standing rib roast, holiday roast, Christmas dinner, beef roast, reverse sear prime rib