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A sliced roast beef, inspired by a classic prime rib recipe, sits on a wooden cutting board with a crispy herb crust, garnished with fresh rosemary and thyme. The juicy, pink meat is surrounded by a rustic table setting.

Prime Rib Recipe

Melissa Griffiths
This Prime Rib Recipe brings restaurant-quality flavor to your table with hardly any work. The garlic herb crust and juicy, tender interior will have everyone asking for seconds at your next celebration!
5 from 11 votes
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Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings 6 People
Calories 82 kcal

Equipment

Ingredients
 
 

  • 3-4 bone prime rib roast (boned and tied)
  • 4 tablespoons butter (softened)
  • ¼ cup garlic (minced)
  • 2 teaspoons black pepper (freshly cracked)
  • 2 teaspoons salt (high quality)
  • 2 tablespoons parsley (fresh, chopped)
  • 1 tablespoon rosemary (fresh, chopped)
  • 1 tablespoon thyme (fresh, chopped)
  • 3 cups water (for roasting pan)

Instructions
 

  • Remove prime rib roast from refrigerator and let come to room temperature for about 20 minutes. Leave the roast tied together.
    3-4 bone prime rib roast
  • Preheat oven to 450º F. 
  • Spread butter over the entire prime rib roast. 
    4 tablespoons butter, 3-4 bone prime rib roast
  • Rub garlic, pepper, salt, and herbs over entire roast, pressing it into the butter. 
    ¼ cup garlic, 2 teaspoons salt, 2 tablespoons parsley, 1 tablespoon rosemary, 1 tablespoon thyme, 2 teaspoons black pepper
  • Place prime rib roast in a rack set over a roasting pan. You can use 3 balls of foil to elevate the roast in the pan if you don't have a rack. 
  • Pour 2 cups of the water in the bottom of the roasting pan, being careful not to pour any on the roast. This is just to keep the fats from burning in the bottom of the roasting pan and provide some moisture in the oven. 
    3 cups water
  • Roast at 450º for 20 minutes. 
  • Reduce the oven temperature to 325º F and continue to roast until medium-rare (130-135ºF), about 1.5 hours (about 20 minutes per pound).
  • Check the water in the roasting pan and the temperature of the prime rib roast after about 1-hour, adding more water if necessary.
  • Remove the prime rib roast from the oven and let it rest for 15-20 minutes before slicing and serving. 
  • Cut and remove the strings and slice the prime rib, or remove the bottom bones (they will just slide off) if you want to serve thinner slices. 

Notes

Resting is Key: After roasting, let the prime rib rest for at least 20-30 minutes to allow the juices to redistribute for a tender, flavorful result.
Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer. Aim for 120-125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium.
Season Generously: Don’t be shy with salt, pepper, and your favorite herbs—prime rib benefits from a flavorful crust.
Save the Drippings: The drippings from the roast make a delicious base for au jus or gravy to serve alongside the meat.

Nutrition

Calories: 82kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 843mgPotassium: 53mgFiber: 1gSugar: 0.1gVitamin A: 416IUVitamin C: 6mgCalcium: 30mgIron: 1mg
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