Perfect Prime Rib Roast
Achieve steakhouse-quality results at home with this Perfect Prime Rib Roast recipe, a show-stopping centerpiece for your holiday table or special occasion. Featuring a tender, six-pound bone-in prime rib roast coated in a savory blend of kosher salt, black pepper, and garlic powder, this recipe highlights the classic combination of simplicity and bold flavor. A fragrant herb paste made with fresh rosemary, thyme, and olive oil adds depth, while a final brush of garlic-infused butter takes indulgence to the next level. With a quick sear at high heat followed by a slow roast to perfection, this crowd-pleaser guarantees juicy, evenly cooked slices every time. Whether served with traditional horseradish sauce, rich au jus, or your favorite sides, this recipe delivers an unforgettable culinary experience that’s surprisingly easy to master. Perfect for those searching for the ultimate prime rib roast recipe or looking to impress guests with a luxurious yet stress-free main dish!
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Recipe Information
Ingredients
- 6 pounds bone-in prime rib roast
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
Instructions
Remove the prime rib roast from the refrigerator 2 hours before cooking and allow it to come to room temperature.
Preheat your oven to 450°F (230°C).
In a small bowl, mix the kosher salt, black pepper, and garlic powder. Rub this mixture generously all over the surface of the roast, including the fat cap and sides.
In another small bowl, mix the fresh rosemary, fresh thyme, and olive oil to create a herb paste.
Rub the herb paste evenly over the roast, ensuring it is fully coated.
Place the roast on a roasting rack in a large roasting pan, bone side down, and fat side up.
Roast the prime rib in the preheated oven at 450°F (230°C) for 20 minutes to sear the exterior.
Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness (125°F for medium-rare; around 90-100 minutes).
While the roast is cooking, prepare the garlic butter by melting unsalted butter in a small saucepan over medium heat. Add minced garlic and stir for 1-2 minutes until fragrant. Remove from heat and set aside.
Once the roast reaches the desired temperature, remove it from the oven, tent it loosely with aluminum foil, and let it rest for 20-30 minutes. The internal temperature will rise slightly as it rests.
Before carving, brush the roast with the prepared garlic butter for an extra layer of flavor.
Carve the prime rib roast into thick slices and serve hot with your favorite accompaniments, such as horseradish sauce or au jus.
Nutrition Facts
Calories |
8822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 730.1 g | 936% | |
| Saturated Fat | 293.3 g | 1466% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2165 mg | 722% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.3 g | ||
| Protein | 529.5 g | 1059% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 424 mg | 33% | |
| Iron | 54.4 mg | 302% | |
| Potassium | 6590 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
