Prime Rib Roast Perfect Recipe Easy Juicy Tender Feast Winner
A simple yet foolproof prime rib roast recipe that delivers a juicy, tender, and flavorful centerpiece perfect for holiday feasts and family dinners.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 to 10 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Prime rib roast (5–6 pounds / 2.3–2.7 kg)
- Kosher salt (2 tablespoons / 30 g)
- Freshly ground black pepper (1 tablespoon / 15 g)
- Garlic powder (1 teaspoon / 5 g) or 3 cloves fresh garlic, minced
- Fresh rosemary and thyme (2 tablespoons total, chopped / 8 g)
- Olive oil (2 tablespoons / 30 ml)
Instructions
- Take your prime rib out of the fridge about an hour before cooking. Pat it dry with paper towels. If it’s not tied, tie it with kitchen twine to keep the shape. Mix kosher salt, pepper, garlic powder, rosemary, and thyme with olive oil to form a paste. Rub this all over the roast, pressing firmly so it sticks.
- Preheat your oven to 450°F (230°C). Place the roast fat side up on the rack in your roasting pan. Insert the thermometer probe into the thickest part, avoiding bone.
- Roast at 450°F (230°C) for 15 minutes to develop a deep brown crust. Do not open the oven door during this time.
- Lower the oven to 325°F (160°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium. This usually takes about 1.5 to 2 hours for a 5-pound roast. Check with your thermometer after 1 hour.
- Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes before slicing.
- Slice against the grain in about ½-inch thick slices. Serve immediately with your favorite sides.
Notes
Use a digital meat thermometer to avoid overcooking. Do not skip the resting period to keep the roast juicy. High heat sear at the start is essential for a perfect crust. Let the roast come to room temperature before cooking. Slice against the grain for tenderness.
Nutrition
- Serving Size: Approximately 1/8 to
- Calories: 450
- Sodium: 700
- Fat: 32
- Saturated Fat: 12
- Protein: 42
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