Prime rib roast is the centerpiece of any special occasion meal. With its rich marbling, buttery tenderness, and crispy herb crust, this classic roast delivers restaurant-quality results right from your oven.
Whether you’re making it for holidays, family gatherings, or a celebratory dinner, this foolproof method ensures a perfectly cooked, juicy interior with a beautifully browned exterior every time.
Why You’ll Love This Recipe
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Juicy and tender every time
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Perfect medium-rare interior
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Crispy garlic herb crust
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Simple seasoning, big flavor
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Ideal for holidays and gatherings
What Is Prime Rib?
Prime rib comes from the rib section of the beef and is known for its tenderness and rich flavor. It’s often called a standing rib roast because the bones act as a natural roasting rack.
You can cook it:
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Bone-in (more flavor and moisture)
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Boneless (easier to carve)
Ingredients
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1 (4–6 pound) prime rib roast (bone-in or boneless)
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2 tablespoons olive oil or softened butter
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4 cloves garlic, minced
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon fresh rosemary, chopped
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1 teaspoon fresh thyme, chopped
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1 teaspoon onion powder
Preparation Tips for Best Results
Bring to Room Temperature
Remove the roast from the refrigerator 2 hours before cooking.
This helps it cook evenly.
Pat It Dry
A dry surface ensures a better crust.
Season Generously
Prime rib is a large cut, so it needs proper seasoning.
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 450°F (230°C).
This high heat creates the signature crust.
2. Make the Herb Rub
In a small bowl, mix:
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Olive oil or butter
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Garlic
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Salt
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Pepper
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Rosemary
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Thyme
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Onion powder
Rub the mixture all over the roast, coating it evenly.
3. Initial High-Heat Roast
Place the roast on a rack in a roasting pan (fat side up).
Roast at 450°F (230°C) for 20 minutes to develop a crust.
4. Lower the Temperature
Reduce oven to 325°F (165°C) and continue roasting.
Cook until internal temperature reaches:
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120–125°F for rare
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130–135°F for medium-rare
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140–145°F for medium
Use a meat thermometer for accuracy.
5. Rest the Roast
Remove from the oven and tent loosely with foil.
Let it rest for 20–30 minutes.
This step is essential for juicy meat because it allows the juices to redistribute.
Carving the Prime Rib
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Slice along the bone to remove the rib section (for bone-in)
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Cut into thick slices against the grain
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Serve immediately
Perfect Side Dishes for Prime Rib
Prime rib pairs beautifully with:
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Garlic mashed potatoes
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Roasted vegetables
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Creamed spinach
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Yorkshire pudding
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Horseradish sauce or au jus
Pro Tips for a Perfect Prime Rib
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Always use a meat thermometer
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Don’t skip the resting time
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Cook fat side up for natural basting
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Use a roasting rack for even heat circulation
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Season the night before for deeper flavor
Make-Ahead Tips
You can season the roast and refrigerate it overnight uncovered.
This acts as a dry brine and improves flavor and crust.
Storage & Reheating
Refrigerate: Store leftovers for up to 4 days
Reheat: Warm slices gently in beef broth at 300°F (150°C) to prevent drying
Leftover Ideas:
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Prime rib sandwiches
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Steak and eggs
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Beef stroganoff
Frequently Asked Questions
What is the best doneness for prime rib?
Medium-rare is most popular because it stays tender and juicy.
Do I need to sear prime rib first?
No. The high-heat roasting method creates a perfect crust.
Can I cook it boneless?
Yes, but bone-in provides more flavor and moisture.
Final Thoughts
This prime rib roast is juicy, tender, and packed with flavor, making it the ultimate centerpiece for any special occasion. With a simple garlic herb crust and foolproof roasting method, you’ll get perfect results every time.