Prime Rib Recipe
This Prime Rib Recipe is juicy, tender, and full of garlic-herb flavor. A family-style Sunday roast that's simple to make yet feels special enough for the holidays. Perfectly pink in the center with a buttery crust everyone will love!
Equipment
- Oven Preheated to 500°F, then lowered to 250°F for slow roasting.
- Roasting pan with rack Allows even cooking and prevents burning.
- Meat thermometer Digital probe recommended for perfect doneness.
- Cutting board and carving knife For clean slicing after resting.
Ingredients
- 1 10 lb bone-in prime rib roast
- 2 tbsp kosher salt
- 4 tbsp unsalted butter, cubed
- 1/4 cup olive oil
- 1/4 cup minced garlic (about 8–9 cloves)
- 1 1/2 tsp minced rosemary leaves
- 1 tsp minced thyme leaves
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground mustard
- 1 large yellow onion, quartered
- 1 head garlic, halved horizontally
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 recipe Creamy Horseradish Sauce (optional)
Instructions
- Pat the roast dry and sprinkle evenly with kosher salt on all sides. Place on a tray, cover loosely with foil, and refrigerate for 6–48 hours to allow the salt to penetrate deeply.
- Take the roast out of the refrigerator several hours before cooking to ensure even roasting. Preheat your oven to 500°F.
- Place onion quarters, halved garlic, and fresh herbs in the bottom of a roasting pan to infuse the drippings with flavor.
- Crush peppercorns, then mix with garlic, herbs, and remaining spices. Stir in olive oil to form a thick, fragrant paste.
- Rub the garlic-herb paste all over the roast, covering every inch. This forms the flavorful crust.
- Place the roast on top of the roasting bed, bone-side down and fat-side up. Roast uncovered at 500°F for 20 minutes to create a golden crust.
- Reduce oven temperature to 250°F. Dot the top of the roast with butter cubes and roast until internal temperature reaches 122°F for medium rare.
- Remove the roast from the oven and let it rest for 20 minutes, loosely covered with foil. Slice into 1/2-inch pieces and serve warm.
Notes
Always roast fat-side up so it bastes itself as it cooks. Don’t rush the resting stage — it keeps the meat juicy. For a deeper flavor, dry brine overnight. Serve with mashed potatoes, green beans, or dinner rolls for a full family meal.