Perfect Prime Rib Roast

Here’s a recipe for a Perfect Prime Rib Roast—tender, juicy, and full of flavor with a beautifully crusted exterior.

Ingredients (Serves 6–8)

• 4–6 lbs (1.8–2.7 kg) prime rib roast, bone-in or boneless
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)

Optional for au jus:

• 1 cup beef broth
• 1/2 cup red wine

Instructions

1. Prep the roast
   • Remove roast from refrigerator 2 hours before cooking to come to room temperature.
   • Preheat oven to 450°F (232°C).
   • In a small bowl, mix garlic, olive oil, salt, pepper, rosemary, and thyme. Rub all over the roast.
2. Sear the roast
   • Place roast on a rack in a roasting pan, fat side up.
   • Roast at 450°F (232°C) for 15–20 minutes to develop a crust.
3. Roast to desired doneness
   • Reduce oven temperature to 325°F (163°C).
   • Continue roasting until internal temperature reaches:
     • Rare: 120–125°F (49–52°C)
     • Medium-rare: 130–135°F (54–57°C)
     • Medium: 140–145°F (60–63°C)
   • Use a meat thermometer for accuracy.
4. Rest the roast
   • Remove roast from oven and tent with foil.
   • Let rest 20–30 minutes to allow juices to redistribute.
5. Optional au jus
   • Place roasting pan on stove over medium heat.
   • Add beef broth and red wine, scraping up browned bits. Simmer 5 minutes and strain if desired.
6. Serve
   • Slice against the grain and serve with au jus.

✅ Tips:

• Bone-in roasts are more flavorful and help retain moisture.
• For extra crust, season the roast 24 hours in advance and refrigerate uncovered.
• Use a digital thermometer for precise doneness—prime rib is best medium-rare.

I can also provide a slow-cooker or sous-vide version for an ultra-tender prime rib if you want. Do you want that version?