Go Back

Prime Rib Roast for Beginners

A foolproof garlic herb prime rib roast cooked low and slow, then seared hot for a deep brown crust and juicy, evenly pink slices. Perfect for Christmas dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Resting 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 620 kcal

Ingredients
  

  • 6 to 7 lb bone-in prime rib roast (standing rib roast) 3 bones
  • 2 tbsp kosher salt Diamond Crystal; use 1 tbsp if using Morton
  • 1 tbsp coarse black pepper
  • 1/4 cup unsalted butter softened
  • 5 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves chopped

Instructions
 

  • Dry brine (recommended): 1 to 2 days ahead, pat the roast dry and season all over with the salt. Set on a rack over a sheet pan and refrigerate uncovered.
  • Take the roast out 2 hours before cooking. Heat the oven to 250°F (120°C).
  • Mix the butter, garlic, rosemary, thyme and pepper. Rub it all over the roast. Place bone side down in a roasting pan.
  • Insert a leave-in probe thermometer into the center. Roast until it reads 120 to 125°F (49 to 52°C) for medium-rare, about 30 to 35 minutes per pound (3 to 4 hours). See the doneness guide in the notes.
  • Take the roast out, tent loosely with foil and rest 30 minutes. Meanwhile, heat the oven to 500°F (260°C).
  • Return the roast to the hot oven for 8 to 10 minutes, until deeply browned. Cut off the bones, slice against the grain and serve right away.

Notes

Doneness guide (pull temperature from the low oven, final temperature after sear): Rare 115°F (46°C) to about 120°F (49°C). Medium-rare 120 to 125°F (49 to 52°C) to about 130°F (54°C). Medium 130 to 135°F (54 to 57°C) to about 140°F (60°C). The USDA recommends cooking beef roasts to 145°F (63°C) with a 3-minute rest.
Make ahead: Dry brine up to 2 days ahead. Mix the herb butter up to 3 days ahead.
Storage: Refrigerate leftovers within 2 hours, up to 4 days.
Reheat: Warm slices in a covered dish with a splash of beef broth at 250°F (120°C) until just warm, about 10 to 15 minutes.
Variations: Add horseradish to the butter, rub with Dijon before the herbs, or serve with au jus made from the pan drippings.
Keyword christmas prime rib, prime rib recipe, prime rib roast, standing rib roast