Savory Prime Rib Roast
Perfectly tender, juicy, and packed with robust flavors, this Savory Prime Rib Roast recipe is the ultimate showstopper for your next holiday feast or special occasion. A rich blend of garlic, fresh rosemary, and thyme creates an irresistible herb crust, while a buttery sear locks in moisture and enhances the golden exterior. Whether you choose bone-in for extra flavor or go boneless for easy carving, this classic roast delivers melt-in-your-mouth texture every time. Cooked to perfection with a meat thermometer for precise doneness, and paired with a flavorful au jus made from beef broth and pan drippings, this dish is sure to impress your guests. Ideal for a festive centerpiece, this recipe serves eight and pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread.
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Recipe Information
Ingredients
- 5 lbs prime rib roast (bone-in or boneless)
- 2 tbsp kosher salt
- 1 tbsp black pepper (freshly ground)
- 6 garlic cloves (minced)
- 2 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 4 tbsp unsalted butter (softened)
- 2 tbsp olive oil
- 2 cups beef broth (optional, for au jus)
Instructions
Remove the prime rib roast from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme.
Rub the olive oil all over the prime rib roast to help the seasoning adhere.
Generously coat the roast with the prepared seasoning mixture, pressing it gently to adhere to the meat.
Spread the softened butter over the top of the roast for added flavor and to help create a golden crust.
Place the roast on a roasting rack in a large roasting pan, bone side down if using a bone-in roast.
Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
Roast in the preheated oven at 450°F (232°C) for 20 minutes to create a beautifully seared crust.
Reduce the oven temperature to 325°F (163°C) and continue to roast until the thermometer reads your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This will take approximately 90-120 minutes depending on the size of the roast.
Once the roast reaches your desired doneness, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for 20-30 minutes before carving to let the juices redistribute.
If desired, make au jus by deglazing the roasting pan with beef broth over medium heat, scraping up any browned bits. Simmer for a few minutes and strain before serving.
Carve the prime rib roast into thick slices and serve with the optional au jus or your favorite sides.
Nutrition Facts
Calories |
7362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 608.9 g | 781% | |
| Saturated Fat | 249.4 g | 1247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1825 mg | 608% | |
| Sodium | 6525 mg | 284% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 443.2 g | 886% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 358 mg | 28% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 5494 mg | 117% | |
*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.
