Ingredients
- (6-7 pound) prime rib roast. (If flavor and presentation are at the top of your list, bonein. If you want something easier to carve and a tad faster to cook, boneless)
- 3 tablespoons olive oil
- 6-7 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped
- 1 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 4 tablespoons unsalted butter, softened Optional: 1 tablespoon Dijon mustard-
Instructions
- Prepare the Roast
- Remove the prime rib from the fridge 2 hours before cooking to bring it to room temperature.
- Pat the roast dry with paper towels and rub it generously with olive oil.
- In a small bowl, mix the minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. For extra flavor, add Dijon mustard to the mixture.
- Soften the butter and blend it with half of the garlicherb mixture to create a compound butter. Spread this buttery mixture evenly over the roast. Massage the remaining seasoning mix into the meat, ensuring it’s wellcoated.
- Preheat the Oven
- Preheat your oven to 450°F (232°C).
- Place the roast fatside up on a rack in a roasting pan.
- Sear the Roast
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- Roast the prime rib at 450°F (232°C) for 2025 minutes to develop a golden, aromatic crust.
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- Reduce the Temperature
- Lower the oven temperature to 325°F (163°C) and continue roasting.
- Use a meat thermometer to check the internal temperature:
Rare: 120°F (49°C)
Mediumrare: 130°F (54°C)
Medium: 140°F (60°C)
- Rest the Meat
- Once the desired temperature is reached, remove the roast and loosely tent it with foil.
- Let it rest for 20-30 minutes to allow the juices to redistribute and ensure tender, flavorful meat.
- Slice and Serve
- Slice the prime rib against the grain into thick slices.
- Serve with sides like roasted garlic mashed potatoes, creamed spinach, or horseradish sauce.