Description
This prime rib roast is seasoned to perfection and cooked to juicy, tender, medium-rare goodness.
Ingredients
Scale
- 3 tablespoons olive oil
- 6 garlic cloves minced
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon fresh rosemary finely chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme finely chopped (or 1 tsp dried)
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 2 teaspoons Dijon mustard
- 1 (5 to 6 lb) bone-in prime rib roast (3-rib roast recommended)
Instructions
- Remove the roast from the fridge at least 1 hour before cooking to bring it to room temperature. Pat it dry and place it fat-side up on a rack in a roasting pan.
- In a bowl, combine olive oil, minced garlic, salt, pepper, rosemary, thyme, onion powder, smoked paprika, and Dijon mustard. Mix into a thick rub and coat the roast evenly.
- Preheat oven to 450°F (230°C).
- Roast the prime rib at 450°F for 20 minutes to form a crust.
- Reduce heat to 325°F (165°C) and continue roasting for 13–15 minutes per pound, or until the internal temp reaches 130–135°F for medium rare.
- Remove roast and tent with foil. Let it rest for 20–30 minutes before carving.
- Slice against the grain into thick cuts and serve with your favorite sides or sauces.
Notes
- Make sure to allow the roast to reach room temperature before cooking for even cooking.
- Resting the roast after cooking helps retain juices for a tender cut.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg