Description
This best prime rib roast recipe ever combines a simple herb crust with a foolproof cooking method that delivers restaurant-quality results every single time. Perfect for holidays or special occasions, it transforms an intimidating cut of meat into an achievable triumph.
Ingredients
Scale
1 (6-7 pounds) Bone-in prime rib roast
2 tablespoons Kosher salt
1 tablespoon Black pepper, freshly ground
2 tablespoons Fresh rosemary, chopped
1 tablespoon Fresh thyme, chopped
6 large Garlic cloves, minced
3 tablespoons Olive oil
4 tablespoons Unsalted butter, softened
2 tablespoons Dijon mustard
Instructions
- Remove the roast from the refrigerator two hours before cooking
- Preheat your oven to 250°F. Pat the roast completely dry with paper towels
- Mix salt, pepper, rosemary, thyme, and garlic in a small bowl. Add olive oil and softened butter to create a thick paste. Spread the Dijon mustard over the entire roast
- Rub the herb mixture generously over all surfaces of the meat
- Place the roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part, avoiding bone
- Roast at 250°F until the internal temperature reaches 120°F for medium-rare, approximately 3-4 hours
- Remove the roast from the oven and tent loosely with foil. Increase oven temperature to 500°F. Let the roast rest for 20 minutes while the oven heats
- Return the roast to the hot oven for 6-10 minutes until a deep brown crust forms. Remove and let rest another 10 minutes before carving
Notes
Always use a reliable meat thermometer for accurate cooking.
Letting the meat come to room temperature before cooking ensures even cooking.
Save the drippings for au jus or gravy.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 542 kcal
- Sugar: 0 g
- Sodium: 892 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 168 mg