Perfect Prime Rib
Nothing says special celebration quite like a gorgeous prime rib roast! Your family and guests will absolutely love this tender, juicy centerpiece that makes any dinner feel fancy and memorable.
Recipe Details
Timing & Servings: Prep Time: 15 minutes, Additional Time: 12 hours 30 minutes, Total Time: 12 hours 45 minutes, Serves: 14 people.
Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 459 Calories, 37g Fat, 1g Carbs, 29g Protein.
Ingredients You’ll Need
Garlic cloves: You’ll need 4 large cloves finely chopped, which gives you about 1 1/2 tablespoons. Fresh garlic creates the most amazing flavor base for your roast!
Kosher salt: One tablespoon divided up perfectly seasons the meat. The bigger crystals of kosher salt give you that perfect crunchy texture we’re after.
Fresh thyme leaves: Just 1 tablespoon of these little leaves adds such a lovely earthy flavor. Strip them right off the stems for the freshest taste.
Fresh rosemary: One teaspoon finely chopped brings that classic herb flavor. Make sure to chop it really fine so it spreads evenly.
Ground pepper: A full 1 1/2 teaspoons might seem like a lot, but trust me – this big roast can handle it!
Olive oil: Three tablespoons helps create that gorgeous paste and keeps everything moist. Use your favorite good quality oil here.
Prime rib roast: One 5-pound, 3-rib standing rib roast with the chine bone removed. Ask your butcher to remove that bone for you – they’re super helpful!
How to Make Perfect Prime Rib
Step 1: Line a rimmed baking sheet with foil and set a wire rack in the pan. Place your chopped garlic on a cutting board and sprinkle with 1 teaspoon of salt. Use the flat side of a large knife to drag back and forth over the garlic until it forms a smooth paste.
Step 2: Transfer that garlic paste to a small bowl. Add the thyme, rosemary, pepper, olive oil, and remaining 2 teaspoons of salt. Stir everything together until it’s completely blended into a fragrant mixture.
Step 3: Rub the garlic mixture evenly all over your roast – don’t be shy here! Place the roast fat cap up on the prepared wire rack. Refrigerate uncovered for 8 hours or overnight.
Step 4: Remove the roast from the refrigerator 1 hour before cooking. Let it sit at room temperature so it cooks more evenly.
Step 5: Place your oven rack in the lower third and preheat to 275 degrees F. This low temperature is the secret to perfectly even cooking!
Step 6: Roast until a thermometer inserted in the thickest part reads 120 degrees F for medium-rare (about 2 hours 30 minutes to 2 hours 50 minutes). For medium, cook to 130 degrees F. Remove from oven and let rest for 1 full hour before serving.
Easy and Quick Perfect Prime Rib Version
Want to speed things up a bit? You can skip the overnight refrigeration step if you’re in a pinch! Just rub the seasoning mixture on your roast and let it sit at room temperature for 2 hours before cooking. You’ll still get amazing flavor, though the crust won’t be quite as crispy. Sometimes life happens and we need shortcuts – this still makes a fantastic roast!
Serving Ideas
This gorgeous prime rib is definitely a complete meal centerpiece! Serve it with creamy mashed potatoes and roasted vegetables for a classic dinner. Fresh horseradish sauce or a simple pan gravy makes it extra special. Don’t forget some crusty bread to soak up all those delicious juices!
Storage
Store leftover prime rib in the refrigerator for up to 4 days wrapped tightly in foil. To reheat, slice what you need and warm gently in a 250-degree oven for about 10 minutes. You can also enjoy it cold in sandwiches – it’s absolutely delicious that way too!
Substitutions
No fresh herbs? You can use 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary instead. Regular table salt works if you don’t have kosher salt, just use a bit less. Feel free to add your favorite herbs like sage or oregano to make it your own!
Pro Tips
- Temperature is everything: Invest in a good meat thermometer – it’s your best friend for perfect results every time!
- Don’t skip the rest: That hour of resting time lets all the juices redistribute, making every slice incredibly tender and juicy.
- Save the drippings: Those pan drippings make the most amazing gravy or Yorkshire pudding!
- Room temperature matters: Taking the roast out early helps it cook evenly from edge to center.
FAQs
Can I make this prime rib ahead of time?
You bet! You can prepare through step 2 and refrigerate overnight. This actually makes the flavors even better and saves you time on cooking day. Just remember to take it out an hour before you want to start roasting.
What if I don’t have a wire rack?
No worries! You can place the roast directly on the foil-lined pan, or even use thick celery stalks or onion slices as a makeshift rack underneath. The key is just getting some air circulation around the meat.
How do I know when it’s perfectly done?
Sure! A meat thermometer is your best bet – 120°F for medium-rare and 130°F for medium. The meat will continue cooking a bit as it rests, so don’t worry if it seems a little underdone when you first take it out.
Can I use a different size roast?
Absolutely! Just plan on about 15-20 minutes per pound at 275°F. A smaller roast will cook faster, while a bigger one needs more time. The thermometer will tell you exactly when it’s ready!
I’d love to hear how your prime rib turns out! Drop a comment and let me know if you tried any fun variations. There’s nothing quite like sharing a perfect roast with the people you love!
