Perfect Prime Rib

A prime rib roast is the epitome of a showstopping meal. This recipe will guide you through the process of achieving a perfectly cooked prime rib with a beautifully seasoned crust and a juicy, tender interior. Whether you’re serving a holiday feast or a special occasion dinner, this prime rib recipe is bound to impress your guests.


For the Prime Rib:

  • 1 bone-in prime rib roast (about 5-7 pounds)
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste

For the Au Jus (Optional):

  • Pan drippings from the roast
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • Salt and freshly ground black pepper, to taste


Step 1: Prepare the Prime Rib

  1. Remove the prime rib from the refrigerator at least one hour before cooking to allow it to come to room temperature.
  2. Preheat your oven to 450°F (230°C).

Step 2: Season the Roast

  1. In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
  2. Rub the herb and garlic mixture all over the surface of the prime rib. Ensure it’s evenly coated.

Step 3: Roasting

  1. Place the seasoned prime rib on a rack in a roasting pan, rib-side down.
  2. Roast at 450°F for 15-20 minutes to sear the meat and develop a flavorful crust.
  3. Reduce the oven temperature to 325°F (165°C) and continue roasting. Plan for about 15 minutes of cooking time per pound for medium-rare. Use a meat thermometer to monitor the internal temperature. The roast is ready when the thermometer reads 130-135°F (54-57°C) for medium-rare.

Step 4: Resting

  1. Once the roast reaches your desired level of doneness, remove it from the oven and place it on a cutting board.
  2. Loosely tent the roast with aluminum foil and let it rest for 20-30 minutes. This allows the juices to redistribute, resulting in a juicy and tender roast.

Step 5: Au Jus (Optional)

  1. While the roast is resting, you can make a simple au jus by deglazing the roasting pan with beef broth and red wine, if desired. Season with salt and black pepper.
  2. Simmer the mixture, stirring occasionally, until it thickens slightly.

Step 6: Carving

  1. Carve the prime rib into slices and serve with the au jus.


  • You can adjust the level of doneness by using a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 140-145°F (60-63°C); for medium-well, aim for 150-155°F (65-68°C).
  • The bone-in roast tends to have more flavor, but you can use a boneless prime rib if you prefer.
  • Remember that the roast will continue to cook as it rests, so take it out of the oven when it’s a few degrees below your desired temperature.

Perfect Prime Rib is an exquisite and timeless dish, fit for any special occasion. Its flavorful herb crust and juicy interior make it a meal to remember. Serve it with your favorite sides, such as creamy mashed potatoes and roasted vegetables, for a complete and indulgent feast.

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