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Sliced prime rib roast with herb crust and a rosy medium-rare center

Prime Rib Roast

This foolproof prime rib roast has a garlic-herb butter crust and a tender, juicy, rosy-pink center - the ultimate Christmas dinner centerpiece. A simple high-then-low roasting method guarantees perfect results every time.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 bone-in prime rib roast 5-6 lb, about 3 bones
  • ½ cup butter softened
  • 6 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp kosher salt
  • 1 tbsp black pepper coarsely ground
  • 2 tbsp olive oil

Method
 

  1. Take the roast out of the fridge 2 hours before cooking to come to room temperature. Pat it completely dry.
  2. Preheat the oven to 450°F. Mix the softened butter, garlic, rosemary, thyme, salt, pepper, and olive oil into a paste.
  3. Rub the garlic-herb butter all over the roast, including the ends. Set it bone-side down (fat cap up) on a rack in a roasting pan.
  4. Roast at 450°F for 20 minutes to sear, then reduce the heat to 325°F.
  5. Continue roasting about 15 minutes per pound, until a thermometer reads 120°F for rare or 130°F for medium-rare.
  6. Remove the roast, tent loosely with foil, and rest 20-30 minutes; the temperature will rise 5-10°F as it rests.
  7. Slice against the grain and serve with the pan drippings or au jus.

Notes

The temperature rises during resting, so pull the roast about 5-10°F before your target. For medium-rare, pull at 125-130°F. A bone-in roast feeds about 2 people per bone. Make au jus from the drippings with beef broth.