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Juicy Prime Rib Roast

Featured in Beef recipes for any day.

This juicy prime rib is full of flavor and comes out perfectly cooked every time. Rub generously with garlic and herbs, allow it to warm to room temp, and then sear on high heat for a golden crust. Slow roast to your preferred doneness and let it rest. The result? A showstopper dish perfect for holidays or celebrations!

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Maria from tastyhush
Updated on Fri, 30 May 2025 13:15:47 GMT
A juicy prime rib roast with a crispy herb crust, sliced to reveal its pink center and served on a dark plate. Pin it
A juicy prime rib roast with a crispy herb crust, sliced to reveal its pink center and served on a dark plate. | tastyhush.com

Ready to tackle a prime rib that’s next-level tasty? This crowd-pleaser gets loads of flavor from garlic and fresh herbs. Whether you want to make holidays extra special or just treat yourself, I’ll walk you through turning out a restaurant-caliber prime rib at home. Seriously, you’ve got this!

Why Try This

No need to stress about making a fancy roast with this one. Super simple steps and basic stuff from your pantry get you tender, juicy results. You’ll save cash not eating out, plus you’re the boss of how it’s cooked. Bring this out for big gatherings or when you want to wow your friends. That garlicky, herby crust gets everyone reaching for more.

What You Need

  • Olive Oil: Use 1/4 cup to help bring the flavors together
  • Sea Salt: 2-3 tablespoons, sprinkle over the meat
  • Prime Rib: 5-pound roast with bones for best taste
  • Fresh Herbs: 2 teaspoons chopped rosemary and 1 teaspoon thyme
  • Black Pepper: 2 teaspoons, crack it fresh if you can
  • Garlic: 8 minced cloves add great punch
  • Optional: Want a kick? Set out horseradish sauce

Simple Prime Rib

Let It Sit
Set the meat out on your counter for an hour, salted, to take the chill off.
Whip Up Paste
Combine olive oil, herbs, all your garlic, extra salt, and the pepper so it’s spreadable.
Season and Prep
Crank your oven to 500°F. Dry off the roast and cover it with your herb mix everywhere.
Roast Time
Bake at 500°F for 15 minutes, then drop to 325°F. Let it cook ‘til it hits your favorite temp, checking with a thermometer.
Rest Before You Slice
Take it from the oven a bit before it’s totally done. Tent with foil and rest 30 minutes so it stays juicy.
A beautiful medium-rare roast beef with a golden herb crust on a black serving dish. Pin it
A beautiful medium-rare roast beef with a golden herb crust on a black serving dish. | tastyhush.com

Choosing Good Meat

Go for a bone-in cut for extra deliciousness. Let your butcher loosen the bones and tie them back, which makes slicing a breeze but keeps the meat flavorful. Fat lines (marbling) make everything more tender. If you belong to Costco, it’s a great spot for good prime rib deals when holidays roll around.

Nailing Doneness

First blast your beef at 500°F to get that crust, then switch to 325°F to finish the rest. Plan roughly 10 to 12 minutes for each pound if you like it rare, or up to 15 if you want medium. But honestly, a meat thermometer’s your best buddy for perfect results. That’s how you’ll know you hit the sweet spot every time.

Rest Matters Most

Letting your roast rest under a foil tent for half an hour makes a huge difference! The juices settle in so you don’t lose all that flavor when you slice. Use this break to whip up sides or make some gravy with the drippings. Good things come to those who wait.

Serving Ideas

Time to dish it up! Take off any twine and remove the bones first. Slice across the grain, about a half inch wide. Drizzle those tasty pan juices on top. Classic sides like creamy mash and warm rolls make it a meal to remember. Want to wow everyone? Serve horseradish sauce and stack everything on a big platter. You’ll take all the credit!

Leftover Tips

Stash any extra meat tightly wrapped in the fridge for no more than four days. Only cut what you need—keeping chunks whole means they stay juicy. To warm up leftovers, pop them in a 250°F oven until just hot. Don’t nuke it or you’ll lose that pink! Pro tip: leftover slices make killer sandwiches.

A juicy rib roast with fresh thyme on a gray dish, ready to eat. Pin it
A juicy rib roast with fresh thyme on a gray dish, ready to eat. | tastyhush.com

Frequently Asked Questions

→ How do I season and prep the prime rib ahead of time?

For enhanced flavor, coat the meat with salt, herbs, and pepper up to 24 hours before cooking. Keep it uncovered on a rack in the fridge. About 2-3 hours before cooking, set it out to reach room temperature for even cooking.

→ How do I reheat prime rib without drying it out?

Quickly sear thin slices in a scorching hot skillet for 15-20 seconds on each side to keep moisture locked in. Alternatively, wrap slices in foil with au jus and heat gently in a 250°F oven until it reaches 120°F inside.

→ Can I use dried herbs instead of fresh? What's the adjustment?

If fresh herbs aren't available, use 1 teaspoon of dried herbs for each tablespoon of fresh. Crush or toast dried herbs to bring out the oils. Pair with fresh garlic or crushed pepper for more flavor depth.

→ What sides pair best with this amazing prime rib?

Classic choices include rich mashed potatoes, roasted veggies, or Yorkshire pudding. Add horseradish cream or au jus for extra flavor. Lighten it up with a crisp green salad or roasted root veggies.

Conclusion

Enjoyed this dish? Give these options a go:

  1. Standing Rib Roast – A larger centerpiece for big celebrations
  2. Herb-Crusted Beef Tenderloin – Same taste but smaller, perfect for intimate dinners
  3. Rosemary and Garlic Lamb Leg – A delicious alternative with similar herby flavors
  4. Budget-Friendly Tri-Tip – Still tastes fancy but keeps costs down
  5. Slow Cooked Brisket – Fork-tender beef with minimal effort

Prime Rib Roast

Learn how to create a tender, juicy prime rib with minimal effort for an unforgettable meal.

Prep Time
10 Minutes
Cook Time
105 Minutes
Total Time
115 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (1 rib roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 5 lbs prime rib (double spices for larger cuts).
02 Fresh rosemary, 2 tsp.
03 Sea salt.
04 Freshly ground black pepper, 2 tsp.
05 1 tsp freshly chopped thyme.
06 8 minced garlic cloves.
07 1/4 cup olive oil.
08 Optional: horseradish for serving.

Instructions

Step 01

Set the meat out an hour in advance. Sprinkle with salt and loosely cover in plastic wrap.

Step 02

Adjust oven rack to the center and preheat to 500°F (260°C).

Step 03

Combine 1 1/2 tsp salt, garlic, black pepper, rosemary, thyme, and olive oil in a small bowl.

Step 04

Pat the roast dry with paper towels. Coat generously with seasoning mixture.

Step 05

Place a bone-in roast into a cast iron skillet with bones on the bottom. Use a rack if boneless.

Step 06

Cook at 500°F for 15 minutes to develop a crust.

Step 07

Lower to 325°F (165°C) and monitor with a thermometer. Time depends on desired doneness: Rare: 120°F (49°C), 10-12 min/lb; Medium rare: 130°F (54°C), 13-14 min/lb; Medium: 140°F (60°C), 14-15 min/lb; Medium well: 150°F (66°C).

Step 08

Take roast out 5-10°F before your goal temp. It’ll finish cooking as it rests.

Step 09

Cover with aluminum foil and let it sit for 30 minutes.

Step 10

Carve into 1/2-inch slices against the grain. Add horseradish on the side if you like.

Notes

  1. Ask your butcher to cut the bone off and tie it back to simplify slicing later.
  2. Use a rack for boneless roasts—an Instant Pot rack works great in a cast iron pan.
  3. Remember, the meat cooks more as it rests, so take it out early.
  4. Tastes amazing in next-day sandwiches with horseradish sauce.

Tools You'll Need

  • Cast iron skillet.
  • Meat thermometer.
  • Foil for resting.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 729
  • Total Fat: 66 g
  • Total Carbohydrate: 1 g
  • Protein: 31 g