Prime Rib Recipe


Indulge your senses in the epitome of beefy decadence with our Prime Rib recipe, a symphony of succulence and robust flavors that promises a dining experience fit for royalty. This culinary masterpiece transforms a simple cut of beef into an exquisite showcase of tenderness, enhanced by a carefully crafted herb rub and a meticulous roasting process.

Serve this Prime Rib at your most celebratory gatherings, where the joy of sharing a perfectly cooked roast becomes a moment of communal delight. Every mouthful is a testament to the culinary arts—a symphony of tastes and textures that elevates a simple cut of beef into an extraordinary dining experience.

prime rib recipe

Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 10
Calories 0.4 kcal


  • Roasting pan with a rack
  • Meat thermometer
  • Kitchen twine
  • Aluminum foil
  • Carving knife


  • 1 prime rib roast bone-in or boneless, about 4-5 pounds (1.8-2.3 kg)
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 1/2 cup red wine optional


  • Preparation:
    Take the prime rib out of the refrigerator at least one hour before cooking to allow it to come to room temperature.Preheat your oven to 450°F (230°C).
  • Prepare the Roast:
    Pat the prime rib dry with paper towels. If the roast has a fat cap, score it with a sharp knife in a crisscross pattern without cutting into the meat.Tie the roast with kitchen twine if it's bone-in to help it cook more evenly.
  • Season the Prime Rib:
    In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil to create a paste.Rub the paste evenly over the surface of the prime rib, ensuring that it's well-coated with the herb mixture.
  • Place on Rack:
    Set a roasting rack inside a roasting pan. Place the seasoned prime rib on the rack, fat side up
  • Roast at High Temperature:
    Roast the prime rib in the preheated oven for 20 minutes to sear the exterior and develop a crust.
  • Reduce Oven Temperature:
    After the initial searing, reduce the oven temperature to 325°F (163°C).
  • Continue Roasting:
    Continue roasting the prime rib until it reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast without touching the bone for accuracy.For medium-rare, aim for an internal temperature of around 135-140°F (57-60°C).
  • Resting Period:
    Once the prime rib reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute and results in a juicier roast.
  • Make Au Jus (Optional):
    While the roast is resting, you can make a simple au jus by deglazing the roasting pan with beef broth and red wine (if using). Strain the liquid and serve it alongside the prime rib.
  • Carve and Serve:
    Carve the prime rib into thick slices, and serve with the au jus if desired.


Prepare for a feast as you savor the succulent and flavorful experience of a perfectly cooked prime rib!
Keyword Meat, Prime Rib, Quick & Easy, Quick Meal
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