Prime Rib Roast
Ingredients
- 1 bone-in prime rib roast 6 to 8 lbs
- 4 tablespoons softened butter
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 1 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 teaspoon onion powder
Instructions
- Take roast out of fridge 2 to 3 hours before cooking to reach room temperature.
- Preheat oven to 450°F (230°C).
- Pat roast completely dry with paper towels.
- Mix butter, garlic, rosemary, thyme, salt, pepper, and onion powder in a bowl.
- Rub mixture all over the roast covering all sides.
- Place roast bone-side down on a rack in roasting pan.
- Roast at 450°F for 15 minutes to create a crust.
- Reduce oven to 325°F without opening the door.
- Continue cooking for 15 to 18 minutes per pound.
- Check temperature starting at 1.5 hours. Remove at 125°F for medium-rare.
- Tent loosely with foil. Rest for at least 30 minutes.
- Remove bones. Slice against the grain.
- Serve immediately.
Notes
- Bring meat to room temperature before cooking — this is critical
- Use a meat thermometer — guessing leads to overcooked meat
- Remove at 125°F for medium-rare — it rises to 130-135°F while resting
- Rest for at least 30 minutes — do not skip this step
- Plan 1 pound per person for bone-in roast
- Save pan drippings for au jus or gravy
- Best served fresh — do not make ahead
- Leftover prime rib makes incredible sandwiches