🥩 Classic Prime Rib Roast (Standing Rib Roast)
📋 Ingredients (Serves 6–8)
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1 bone-in prime rib roast (5–7 lbs, 2–3 bones)
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2–3 tbsp olive oil
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4–5 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
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1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
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2 tsp kosher salt
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1½ tsp black pepper
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Optional: 1 tsp Dijon mustard (helps the rub stick and adds depth)
🔥 Instructions
✅ 1. Bring to Room Temperature
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Take the roast out of the fridge 2–3 hours before cooking to let it come to room temp. This helps it cook evenly.
✅ 2. Preheat Oven
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Preheat to 450°F (230°C).
✅ 3. Make the Herb Crust
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Mix olive oil, garlic, rosemary, thyme, salt, pepper, and optional mustard.
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Rub this mixture all over the roast (top, sides, and between bones and meat if possible).
✅ 4. Roast: High Heat Start
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Place roast fat-side up in a roasting pan or on a rack inside a baking dish.
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Roast at 450°F for 15–20 minutes to sear and develop a crust.
✅ 5. Roast: Low & Slow Finish
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Reduce oven temp to 325°F (160°C).
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Continue roasting for about:
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15–17 min per pound for medium-rare
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18–20 min per pound for medium
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Use a meat thermometer inserted into the thickest part (not touching bone):
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Rare: 120–125°F
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Medium-rare: 130–135°F
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Medium: 135–140°F
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🔥 Tip: Pull it out 5°F below your target temp — it will rise as it rests.
✅ 6. Rest Before Carving
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Remove roast and tent loosely with foil.
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Rest for 20–30 minutes to retain juices before slicing.
🔪 To Carve
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Cut along the bones to remove the rib section.
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Slice roast into ½–1 inch thick slices.
🧄 Serving Suggestions
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Horseradish cream or au jus (from pan drippings)
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Garlic mashed potatoes
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Roasted Brussels sprouts or green beans
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Yorkshire pudding (classic pairing!)
🧠 Tips
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If boneless, reduce cook time slightly and tie the roast with butcher’s twine.
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Want a deeper crust? Dry-brine the roast overnight in salt and keep uncovered in the fridge.
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Use a probe thermometer to monitor temp without opening the oven.
Let me know if you’d like a reverse sear method, smoked prime rib, or au jus recipe to go with it!