Skip to content
Instructions:
- Remove the prime rib from the refrigerator 1 to 2 hours before cooking to allow it to come to room temperature.
- Preheat the oven to 450°F (232°C). Place a roasting rack inside a roasting pan.
- In a small bowl, combine the butter, olive oil, garlic, rosemary, thyme, parsley, salt, pepper, onion powder, and smoked paprika until well mixed.
- Pat the roast dry with paper towels. Rub the garlic-herb butter generously over all sides of the meat.
- Place the roast bone-side down on the rack in the prepared roasting pan.
- Roast at 450°F for 20 minutes to develop a rich, flavorful crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until desired doneness is reached:
- Rare: 120–125°F internal temperature, about 1 hour 15 minutes more
- Medium-rare: 130–135°F internal temperature, about 1 hour 25 minutes more
- Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes before slicing.
- Slice thickly and serve warm.
Variations
- Add crushed garlic cloves and fresh herb sprigs to the roasting pan for extra aroma.
- Substitute fresh oregano or sage for part of the rosemary and thyme for a different herbal profile.
- Finish with a horseradish cream sauce or red wine jus for a classic steakhouse pairing.
Tips
- Always use a meat thermometer to ensure accurate doneness.
- Do not skip the resting period; it allows the juices to redistribute for maximum tenderness.
- Slice against the grain for the most tender texture.
- For an authentic steakhouse presentation, serve with warm plates and a drizzle of melted butter or au jus.
