Ingredients
Equipment
Method
- Begin by removing the prime rib roast from its packaging and patting it thoroughly dry with paper towels. This step is crucial for achieving a beautiful, crispy crust. Allow the roast to sit at room temperature for at least 2 to 3 hours before cooking. This ensures even cooking throughout. While the roast is coming to temperature, preheat your oven to 450°F (230°C).2-3 pound bone-in prime rib roast
- In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, chopped fresh thyme, coarse sea salt, and freshly ground black pepper. Mix these ingredients thoroughly until a cohesive paste forms. This aromatic blend will infuse the prime rib with incredible flavor as it roasts.4 tablespoons unsalted butter, softened, 4 cloves garlic, minced, 2 tablespoons fresh rosemary, finely chopped, 1 tablespoon fresh thyme, finely chopped, 2 teaspoons coarse sea salt, 1 teaspoon freshly ground black pepper
- Place the prime rib roast on a large rimmed baking sheet. Using your hands, generously spread the herb and butter mixture all over the entire surface of the roast, ensuring an even coating. Don't be shy; this is where a lot of the flavor comes from.2-3 pound bone-in prime rib roast, 4 tablespoons unsalted butter, softened, 4 cloves garlic, minced, 2 tablespoons fresh rosemary, finely chopped, 1 tablespoon fresh thyme, finely chopped, 2 teaspoons coarse sea salt, 1 teaspoon freshly ground black pepper
- Once your oven is fully preheated to 450°F (230°C), carefully place the seasoned prime rib roast into the oven. Roast for 15 minutes at this high temperature. This initial blast of heat is essential for searing the outside, creating a delicious, caramelized crust while keeping the interior wonderfully juicy.2-3 pound bone-in prime rib roast
- After the initial 15 minutes at 450°F (230°C), reduce the oven temperature to 325°F (160°C). Continue roasting the prime rib. The general guideline for roasting is about 13-15 minutes per pound for medium-rare, but it's always best to use a meat thermometer for accuracy. For a medium-rare roast (internal temperature of 125-130°F or 52-54°C), a 5-7 pound roast will typically take around 1.5 to 2.5 hours at this lower temperature.2-3 pound bone-in prime rib roast
- Once the prime rib reaches your desired internal temperature, carefully remove it from the oven. Transfer the roast to a clean cutting board and loosely tent it with aluminum foil. Allow it to rest for at least 20 to 30 minutes before carving. This resting period is absolutely crucial for allowing the juices to redistribute throughout the meat. If you skip this step, all those delicious juices will run out onto your cutting board, leaving you with a dry roast.2-3 pound bone-in prime rib roast
- While the prime rib is resting, you can create a simple yet elegant pan sauce. Carefully remove most of the fat from the baking sheet, leaving behind the flavorful drippings. Place the baking sheet over medium heat on your stovetop. If using red wine, carefully pour it into the baking sheet and scrape up any browned bits from the bottom. Let it simmer for a minute or two to reduce. Then, add the beef broth and bring it to a simmer. Let it cook until the sauce has slightly thickened. Season with salt and pepper to taste. You can strain the sauce for a smoother consistency if desired.1/4 cup red wine, 1/2 cup beef broth
- After the resting period, remove the foil and carve the prime rib roast into thick, succulent slices using a sharp carving knife. Serve immediately, spooning the optional pan sauce over the slices.2-3 pound bone-in prime rib roast
Notes
Leftover prime rib can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the roast has cooled completely before refrigerating. For longer storage, wrap the cooled roast tightly in plastic wrap, then in aluminum foil, and freeze it for up to 2 to 3 months. To reheat individual slices, place them in a single layer in a baking dish with a splash of beef broth or water, cover tightly with foil, and reheat in a 325°F (160°C) oven until warmed through. For a whole roast, reheat it in the same manner as initial cooking, usually at a lower temperature to avoid overcooking. It's best to avoid microwaving prime rib as it can lead to uneven heating and a tougher texture.