Description
A tender and juicy prime rib roast with a savory herb crust, perfect for celebrating Father’s Day or special occasions.
Ingredients
Scale
- 1 (5 to 6-pound) prime rib roast, bone-in
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Optional: fresh herbs for garnish (rosemary, thyme)
Instructions
- Remove the prime rib from the refrigerator about 2 hours before cooking to bring it to room temperature.
- Preheat oven to 450°F (232°C). Mix olive oil, garlic, salt, pepper, rosemary, thyme, and paprika in a bowl.
- Pat the roast dry and rub the seasoning mixture evenly over the entire surface.
- Place the roast fat side up on a rack in a shallow roasting pan.
- Roast at 450°F for 15 minutes to form a crust.
- Reduce oven temperature to 325°F (163°C) without opening the door. Roast for 13-15 minutes per pound until thermometer reads 130°F (54°C) for medium-rare.
- Remove from oven and loosely tent with foil. Let rest for at least 20 minutes.
- Carve between bones and serve warm, garnished with fresh herbs if desired.
Notes
- Let the meat reach room temperature for even cooking.
- Use a meat thermometer to avoid over or undercooking.
- Do not skip the resting time to keep the meat juicy.
- The initial high heat creates a flavorful crust.
- Ensure the seasoning is spread evenly all over the roast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes to 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 570
- Sugar: 0 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 140 mg
Keywords: prime rib, Father’s Day, roast beef, herb rub, juicy meat