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Perfect Prime Rib Roast: 12-15 Min/Lb

Close-up of perfectly cooked, sliced prime rib roast with a pink, juicy center and a browned crust.
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A guide to roasting a tender, juicy prime rib for your special occasions, with tips for seasoning, cooking, and carving.

Ingredients

Scale
  • 1 (3-5 pound) prime rib roast
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib roast dry with paper towels.
  3. In a small bowl, mix together olive oil, salt, pepper, garlic powder, rosemary, and thyme to create a paste.
  4. Rub the paste all over the prime rib roast.
  5. Place the roast fat-side up in a roasting pan.
  6. Roast at 450°F (230°C) for 15 minutes.
  7. Reduce the oven temperature to 325°F (160°C).
  8. Continue roasting for approximately 12-15 minutes per pound, or until a meat thermometer inserted into the thickest part registers 120-125°F (49-52°C) for rare, or 130-135°F (54-57°C) for medium-rare.
  9. Remove the roast from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving.
  10. Carve the roast into slices against the grain.

Notes

  • For a more intense garlic flavor, insert whole garlic cloves into the roast before applying the paste.
  • If you prefer a more well-done roast, increase the internal temperature to 140-145°F (60-63°C).
  • A meat thermometer is essential for achieving your desired level of doneness.
  • Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful roast.

Nutrition

Find it online: https://recipestokeep.com/prime-rib-roast-recipe/