This classic Prime Rib Roast (also known as standing rib roast) is the ultimate showstopper—tender, juicy, and packed with rich beefy flavor, finished with a golden, herb-crusted exterior. Using a high-heat sear followed by low-and-slow roasting ensures a perfect crust and even doneness every time. Ideal for holidays, special occasions, or when you want to impress! 🥩✨

Feast your eyes on these stunning prime rib roasts—perfectly crusted, sliced, and ready to serve:

Prep Time: 15 minutes (plus 1–2 hours to come to room temp)
Cook Time: 1.5–2.5 hours (depending on size)
Total Time: About 3–4 hours
Servings: 6–10 (depending on roast size)
Calories per serving: Approximately 500–700 kcal

Ingredients

• 1 (4–6 lb / 1.8–2.7 kg) prime rib roast, bone-in or boneless
• 2–3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 2 tsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp kosher salt
• 1 tsp black pepper
• Optional: 1 tsp onion powder

Instructions

1. Bring to Room Temperature: Remove the prime rib from the refrigerator 1–2 hours before cooking. This ensures even cooking.
2. Preheat the Oven: Set your oven to 450°F (230°C).
3. Season the Roast: In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, pepper, and onion powder (if using). Pat the roast dry with paper towels, then rub the herb mixture generously all over the surface, including the sides and ends.
4. High-Heat Sear: Place the roast fat side up on a rack in a roasting pan (or directly in the pan if no rack). Roast at 450°F for 15–20 minutes to develop a beautiful golden crust.
5. Lower and Slow Roast: Reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired doneness (use a reliable meat thermometer inserted into the thickest part, avoiding bone/fat):

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C) — most recommended!
• Medium: 140–145°F (60–63°C)
  Expect about 15–20 minutes per pound after the initial sear (total 1.5–2+ hours for a 4–6 lb roast).

1. Rest the Roast: Remove from the oven and tent loosely with foil. Let rest for 20–30 minutes—the temperature will rise 5–10°F, and juices will redistribute for maximum tenderness.
2. Carve and Serve: Slice between the bones (if bone-in) or into thick slices (boneless). Serve with au jus, creamy horseradish sauce, roasted vegetables, mashed potatoes, or Yorkshire pudding.

Tips for the Best Prime Rib

• Thermometer is Key: Don’t rely on time alone—internal temp is your best friend for perfect results.
• Extra Crust Flavor: Spread a thin layer of Dijon mustard under the herb rub for added tang and adhesion.
• Bone-In vs Boneless: Bone-in adds flavor and presentation; boneless is easier to carve.
• Au Jus Hack: Use pan drippings + beef broth + a splash of red wine, simmered and strained.
• Make Ahead: Season the roast the night before and refrigerate uncovered for a better crust.

This prime rib roast is elegant, foolproof, and guaranteed to steal the show—tender, flavorful perfection every time! Enjoy your feast! 🎉🍽️