Prime Rib Roast
Transform your holiday table into a feast of elegance with this succulent Prime Rib Roast recipe, the ultimate showstopper for special occasions. Featuring a perfectly seasoned crust infused with kosher salt, freshly ground black pepper, garlic powder, and fragrant rosemary, this five-pound prime rib roast is roasted to tender, juicy perfection. A decadent garlic and thyme butter topping melts into the meat as it rests, adding another layer of rich, savory flavor. With a quick 15-minute prep time and straightforward cooking instructions, this timeless roast is surprisingly simple to master, yet impressive enough to wow your guests. Serve thick slices with classic sides like creamy mashed potatoes and roasted vegetables for an unforgettable meal. Perfect for Christmas, Easter, or any celebratory dinner, this Prime Rib Roast is a flavorful centerpiece that ensures second helpings are inevitable.
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Recipe Information
Ingredients
- 5 lbs prime rib roast
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 1 tbsp fresh thyme, chopped
- 3 cloves garlic cloves, minced
Instructions
Remove the prime rib roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
Preheat your oven to 450°F (232°C).
Pat the roast dry with paper towels and rub it all over with olive oil.
In a small bowl, mix together kosher salt, black pepper, garlic powder, and chopped rosemary. Rub the seasoning mixture generously over the entire roast to create a flavorful crust.
In another small bowl, mix softened butter, minced garlic, and chopped thyme. Set aside for later use.
Place the seasoned roast on a roasting rack inside a roasting pan, bone-side down if the roast is bone-in.
Roast the meat at 450°F (232°C) for 20 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue to cook the prime rib for about 1.5 hours, or until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium). Use a meat thermometer for accuracy.
Once the desired temperature is reached, remove the roast from the oven and spread the butter mixture over the top of the meat.
Tent the roast loosely with aluminum foil and let it rest for at least 20 minutes. This allows the juices to redistribute through the meat, ensuring maximum tenderness.
Carve the prime rib into thick slices and serve immediately with your choice of sides such as mashed potatoes, roasted vegetables, or a classic au jus sauce.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1066 mg | 23% | |
*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.
