If you’re looking to impress your guests with a show-stopping main course, this Prime Rib Roast Recipe is it.

With garlic, herbs, and a perfectly crisp crust, this bone-in roast turns any dinner into a celebration.

The combination of juicy meat, aromatic seasoning, and expert roasting makes it a centerpiece-worthy dish every time.

Why You’ll Love This Recipe

Restaurant-worthy results at home – juicy inside, crispy outside.

Perfect for holidays – the ultimate centerpiece for Christmas, Easter, or special gatherings.

Simple ingredients, big flavor – just herbs, garlic, salt, pepper, and olive oil.

Customizable doneness – roast to rare, medium rare, or medium.

No rack needed – the ribs serve as a natural roasting rack.

What You’ll Need (Ingredient Highlights)

Prime rib roast: Use a 7 lb bone-in cut for maximum flavor and moisture.

Fresh garlic: Provides depth and pairs beautifully with beef.

Rosemary and thyme: Classic herbs for a savory, woodsy aroma.

Sea salt & black pepper: Key to a perfect crust and seasoning throughout.

Olive oil: Helps the garlic rub coat evenly and promotes browning.

Pro Tips Before You Start

Let the meat come to room temp: This ensures even roasting and better texture.

Use a thermometer: Precision is key for perfect doneness.

Tie the ribs back on: Keeps moisture in and makes slicing easier later.

Don’t skip the rest: Resting the roast after baking locks in the juices.

Use the rib bones as your rack: It helps lift the roast for even airflow.

How to Make Prime Rib Roast (Step-by-Step)

Step 1 – Separate and Tie the Ribs
Using a sharp knife, carefully cut the ribs away from the roast along the bone.

Keep the ribs together.

Replace them under the roast and tie tightly with kitchen string at 1-inch intervals.

Step 2 – Salt and Rest
Sprinkle the roast all over with 2 teaspoons of sea salt.

Cover loosely with plastic wrap and let sit at room temperature for 3 hours.

This helps it cook more evenly.

Step 3 – Preheat and Prepare the Garlic Rub
Preheat the oven to 500°F with a rack placed in the lower third.

In a bowl, mix the remaining 1½ teaspoons salt, black pepper, rosemary, thyme, chopped garlic, and olive oil.

Step 4 – Season the Roast
Pat the meat dry with paper towels.

Rub the garlic-herb mixture evenly all over the top and sides.

Set the roast bone-side-down in a roasting pan and insert a meat thermometer into the thickest part.

Step 5 – Roast the Prime Rib
Bake at 500°F for 15 minutes to sear.

Then reduce the oven to 325°F and continue roasting.

Use these guidelines based on weight:

Rare: 10–12 minutes per pound (internal temp 120°F)

Medium rare: 13–14 minutes per pound (internal temp 130°F)

Medium: 14–15 minutes per pound (internal temp 140°F)

Step 6 – Rest and Carve
Transfer the roast to a cutting board.

Tent loosely with foil and let rest for 30 minutes.

Remove the string and the rib rack.

Slice into thick portions and serve warm.

What to Serve It With

Creamy mashed potatoes or garlic butter roasted potatoes

Sautéed green beans or roasted asparagus

Horseradish sauce or au jus gravy

Yorkshire pudding or crusty sourdough rolls

A bold red wine like Cabernet Sauvignon or Merlot

Variations / Substitutions

Herb blend: Swap rosemary and thyme with sage or parsley.

Butter-based rub: Use softened butter instead of oil for a richer flavor.

No bone-in? Use a boneless roast, but reduce the cooking time slightly.

Reverse sear method: Try slow roasting first, then blast with heat at the end for an ultra-crispy crust.

Storage & Leftovers

Refrigerate: Store slices in an airtight container for up to 4 days.

Freeze: Wrap tightly in foil or vacuum-seal for up to 2 months.

Reheat: Gently warm in the oven at 275°F or reheat in au jus on the stovetop to keep it juicy.

FAQs

What’s the best doneness for prime rib?
Medium rare (130°F) is classic—it’s juicy, pink, and flavorful.

But feel free to adjust based on preference.

Can I cook it the day before?
Yes! Roast, cool, and refrigerate. Reheat gently and slice just before serving.

Do I really need a meat thermometer?
Absolutely.

It’s the only way to guarantee the roast reaches the right doneness without guesswork.

Should I trim the fat?
Leave it on! That fat cap renders during cooking and keeps the roast moist and flavorful.

How long should the roast rest?
At least 30 minutes. Resting helps retain juices and makes slicing easier.

What size roast should I buy per person?
Estimate about 1 lb per person (including bone) for generous servings.

Can I skip tying the roast?
It’s not mandatory, but tying keeps the shape and helps with even cooking and easy carving.

Final Thoughts

This Prime Rib Roast Recipe is your secret weapon for holidays and special dinners.

With a rich garlic-herb crust and perfectly pink center, it’s a showstopper that’s surprisingly easy to prepare.

Trust the process, use a thermometer, and prepare to wow your guests!