Description
A classic, juicy and tender prime rib roast seasoned with herbs and slow-roasted to perfection. Ideal for holidays and special occasions.
Ingredients
Scale
- 1 (5 to 6 pound) prime rib roast, bone-in
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Remove the prime rib from the refrigerator at least 2 hours before cooking to bring to room temperature.
- Preheat the oven to 450°F (230°C).
- In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, onion powder, and paprika to create a paste.
- Rub the paste evenly over the entire surface of the roast.
- Place the roast bone-side down in a roasting pan with a rack.
- Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325°F (165°C).
- Continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from the oven, tent with foil, and let rest for 20-30 minutes before carving.
- Slice and serve with your favorite sides.
Notes
- Always let the roast rest before carving to retain juices.
- Use a meat thermometer to ensure accurate doneness.
- Adjust seasoning as per taste or use dried herbs if fresh are unavailable.
Nutrition
- Serving Size: 1 slice (about 8 oz)
- Calories: 600
- Sugar: 0g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg