Prime Rib Recipe

Prime Rib sliced on a plate with herbs and pomegranate seeds

Juicy and flavorful prime rib roast with a deep charred garlic herb crust. This irresistible roast will impress just about anyone at your dinner table.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 378kcal

Author Dina

Ingredients

4 1/2- 5 lb. beef rib eye roast bone-in
1 Tbsp chopped oregano
1 Tbsp chopped rosemary
1 Tbsp chopped thyme
5 garlic cloves (grated or pressed)
2 Tbsp olive oil
Salt and pepper to taste

Instructions

Finely chop 1 Tbsp fresh oregano, 1 Tbsp rosemary, and 1 Tbsp thyme. Then press 5-6 garlic cloves.
Place the herbs and garlic in a bowl and add in 2 Tbsps olive oil. Mix all the ingredients together using a fork.
Generously season the beef with coarse kosher salt and freshy cracked pepper and rub the herb mixture on top.
Cook the roast. Place the meat in a roasting pan and bake at 500ºF for 15 minutes, then lower the temperature to 325ºF and cook for another hour and 30 minutes or until the prime rib reaches your desired internal temperature. For medium, where there is only a hint of pink in the center, cook to about 135-140ºF. For medium-rare, your roast will be done when it reaches 125-130ºF. Always check by using a meat thermometer. Once the roast is done, transfer it to a cutting board and cover it with foil. Let it rest for 15-20 minutes before carving. Keep in mind, that the internal temperature of the meat will continue to rise as it rests.

Video

Notes

You cannot perfect this recipe without a meat thermometer. This tool is an absolute must!
Don't forget that the internal temperature of the meat will continue to rise as it rests. So be very careful to not over-cook it.
Save the fat renderings at the bottom of the roasting pan and make some gravy following my turkey gravy recipe, but you will be using beef drippings in this case.

Nutrition