Prime Rib Recipe
Total Time
2 hrs
Prep Time
15 mins
Cook Time
1 hr 45 mins
Rating
5 out of 5 stars
(396)
Ingredients
12 servings
- 7 lb beef prime rib (bone-in)
- 3 1/2 tsp sea salt, divided
- 1/2 Tbsp freshly ground black pepper
- 1 tsp fresh rosemary leaves, minced
- 1/2 tsp fresh thyme leaves, minced
- 6 garlic cloves, finely chopped
- 3 Tbsp extra light olive oil
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Preparation
Step 1
Cut the ribs away from the roast, keeping the ribs together. Replace them back onto the roast and tie them tightly with kitchen string in 1-inch intervals.
Step 2
Sprinkle the meat with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 3 hours. Preheat the oven to 500˚F with a rack in the lower third of the oven.
Step 3
Make the Prime Rib rub by stirring together 1/2 Tbsp salt, 1/2 Tbsp black pepper, minced rosemary, minced thyme, chopped garlic, and olive oil.
Step 4
Pat the roast dry with a paper towel and rub all over with the garlic rub. Place into a roasting pan bone-side-down and insert a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 15 minutes.
Step 5
Reduce heat to 325˚F and continue baking: 10-12 min per pound for rare, 13-14 min per pound for medium rare, 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well.
Step 6
Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Step 7
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Chef's notes
Meat internal temp will continue to rise 5-10 degrees even after it’s out of the oven so don’t over-bake.
This 7 lb roast was baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.
