Description
This juicy, tender, and flavorful prime rib is the ultimate centerpiece for any holiday or special occasion. A simple seasoning blend and slow roasting method ensure a perfectly cooked, melt-in-your-mouth roast every time.
Ingredients
Scale
- 1 (5-7 lb) bone-in prime rib roast
- 2 tbsp kosher salt
- 2 tbsp black pepper (freshly ground)
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 2 tbsp olive oil or softened butter
- 2 tsp Dijon mustard (optional, adds a subtle tang)
Instructions
-
Prepare the Roast:
- Take the prime rib out of the fridge at least 2 hours before cooking to bring it to room temperature.
- Pat the roast dry with paper towels.
-
Season the Meat:
- Mix together salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Rub the roast all over with olive oil or butter, then coat it evenly with the seasoning mix.
- If using Dijon mustard, rub a thin layer over the meat before applying seasonings.
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Preheat & Roast:
- Preheat your oven to 500°F (260°C).
- Place the prime rib on a roasting rack in a large roasting pan, fat side up.
- Roast at 500°F for 15 minutes to create a crispy crust.
-
Slow Roast:
- Reduce oven temperature to 250°F (120°C) and continue cooking until the internal temperature reaches:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- This usually takes about 15-20 minutes per pound.
- Reduce oven temperature to 250°F (120°C) and continue cooking until the internal temperature reaches:
-
Rest & Serve:
- Remove the roast from the oven and tent it loosely with foil.
- Let it rest for at least 30-45 minutes to allow the juices to redistribute.
- Slice and serve with au jus and horseradish sauce.
Notes
- Use a meat thermometer for the most accurate doneness.
- For a crispier crust, sear the roast in a hot pan before roasting.
- Save the pan drippings to make a rich and flavorful au jus.